Spicy Tales with a Herbalicious Twist!

Which are the herbs & spices hiding in your kitchen? 

It’s time for them to come out of the closet!

Are you spice or herb shy? Have you always wanted to experiment with them and have been too afraid of the outcome? Is your kitchen cupboard stocked expertly with all the necessary spices and herbs, and yet, you hardly used them and most probably some of those bottles have been sitting there since 1949?

Well, as for me, I luuuuuurv my herbs and spices. They’ve always intrigued me. So much so, that walking down the aisles in a supermarket, I almost always stop at the herbs and spices section. I get excited just by reading all the different names. It’s almost like me opening a brand new book and smelling the pages for the first time. But in this case, I most often end up sneezing or coughing!

Imagine… Rosemary, Thyme, Basil, Star Anise, Kalonji, Tarragon, Caraway… my gosh! Don’t they sound mystical and magical? Like some far off distant galaxies. As you can see, I can get quite carried away! But I can’t help myself. Each one gets me thinking of its origins, its pairings and the recipes I could try out. In fact, just like how I almost always buy a pair of shoes and then find the outfit to match it, I buy a spice or herb and find a recipe to go with it!

Today, I have a very extensive collection of spices and herbs in my kitchen. I’m quite proud of it actually. And yes, I never do my grocery shopping without picking mint leaves, curry leaves and cilantro. After all, what would Sri Lankan cuisine be without the fragrant crackling of curry leaves or a spicy Indian dish be without a beautiful cilantro garnish? BTW, Cilantro is also called Coriander Leaves.

No matter how it’s used, by the pinch or by the bunch, a spice or herb always enhances a recipe by infusing it with captivating aromas and irresistible flavours. I incorporate herbs and spices in all my cooking. Hope you’ll give it a try too ;)

Here are some of the common spices and herbs you’ll find and the kinds of foods they go well with!

Herb or Spice	Goes well with
Allspice	Sausages, braised meats, poached fish, cooked fruits, puddings, pies and relishes.
Anise	Cookies, pastries and bread.
Basil	Meat, poultry, fish, tomato, garlic, berries and cheese
Bay Leaf	Stocks, sauces, soups, stews and braised meats
Caraway	Rye bread, cabbage, sauerkraut and Eastern European cuisine
Cardamom	Pickling, Danish pastries and curries
Cayenne	Soups, sauces, fish and eggs
Celery Seeds	Salads, dressings, pickling, tomato dishes, and marinades.
Chilli Powder	Chili, stews, sauces, meats, poultry and Asian Cuisine
Cinnamon	Preserves, stewed fruits, breads, pastries, desserts, ham and hot beverages
Cloves	Whole: Marinades, stocks, sauces, poultry, meats, hams and pickling Ground: pastries, fruits and cakes
Cumin	Chili and curry powder blends, sausages, salsa, eggs, cheese, curry dishes, vegetables, lentils, soups, sauces, fish, meat and rice
Chives	Poultry, fish, eggs, carrots, potatoes, mushrooms and cheese, Salads, egg and cheese dishes, fish, soups and sauces
Cilantro / Coriander Leaves	Meat, Poultry, shellfish, avocado, tomatoes, citrus, salads, salsa, sauces, soup, eggs, and dressings
Coriander Seeds	Gingerbread, cookies, yeast breads, sausages, stews, soups, vegetable curries and chicken dishes, pickling, sausages, stocks, pork and dressings
Dill	Herb: Meat, poultry, fish, eggs, asparagus, beets, carrots and cheese, salads, soups, fish & shellfish, sauces and vinegar.  Seeds: Pickling, soups, sauerkraut, marinades
Fennel	Fish, vegetable curries, meat and seafood, sausages, tomato sauces, marinades and pickling
Garlic	Used extensively in all kinds of cuisines
Ginger	Baked goods, desserts, fruits, curry dishes, pickling, and chutney, curries
Mace	Baked goods, desserts, fruit, sausages, fish, vegetables and preserves
Mustard Seeds	Prepared mustard, pickling, sauces and salsa
Mint	Meat, poultry, fish, lettuce, berries, fresh ginger, chocolate, lamb, fruits, tea, fruit beverages, peas, carrots, potatoes, jellies, soups, and sauces
Marjoram	Beans, cheese, cottage cheese, eggs, pasta, beef, pork, poultry, seafood, tomatoes, mutton, lamb, vegetables, stews, soups, vegetables, salads and sauces
Nutmeg	Baked goods, pies, cream sauces, soups, chicken, veal, vegetables, desserts and breads
Oregano	Meat, fish, tomatoes, bell peppers, green beans, olives, Italian & Mexican dishes, tomato sauces, soups, sauces, stews, meats, salads and marinades
Parsley	Meat, poultry, fish, eggs, potatoes and tomatoes
Paprika	Fish, seafood, meats, salads, sauces, dressings and garnish
Pepper (White, Black & Green)	Widely used
Poppy Seeds	Breads, rolls, pastry, fillings, cookies, cakes, salsa and dressings
Rosemary	Meat, poultry, shellfish, tomatoes, bell peppers, green beans, potatoes, apples, pears and citrus
Saffron	Baked goods, rice, potatoes, soups, sauces, curry and meats
Sesame Seeds	Breads & roll garnish, salads and oriental candy
Sage	Meat, poultry, shellfish, potatoes, onions, apples and citrus
Tarragon	Meat, poultry, fish, eggs, asparagus, green beans, peas, Béarnaise sauce, vinegar, salads and dressings
Thyme	Meats, poultry, fish, carrots, tomatoes, garlic, onions, squash, soups, chowders, stocks, sauces, and salad dressing
Turmeric	Curry powder, pickles, relish, salads, eggs, rice and chow-chow

Keeping your herbs & spices fresh and good looking!

Fresh:

To keep herbs like mint leaves and parsely fresh for up to a week, trim 1/4 inch from the stem and rinse in cold water. Wrap them loosely in a damp paper towel and seal in a zip lock bag. Make sure to fill the bag with air before locking. Store in the refrigerator. Of course, it’s better to use them quickly, as some of them tend to lose their flavour fast like cilantro.

 

Dried:

You could store them in a dark, dry cupboard. But if you are like me and live in a hot place like Dubai, bugs tend to think that herbs are the best place to set up home in! So I store all my dried herbs in the fridge. The spices like chilli powder, turmeric, cloves, cinnamon, cardamom, etc., I keep in my kitchen drawers. These are the ones I use most frequently.

Substituting dried for fresh herbs 1 to 3, i.e.,  1 dried:3 fresh 1 teaspoon dried=1 tablespoon fresh

Note: Only in the case of Rosemary, use equal amounts of dried to fresh

Hope my little tale on spices and herbs have helped you. I'm sure there are loads more interesting things to discuss on this topic, but quite frankly, I don’t want to sound like the ‘song that never ends’. Please make a comment if you have something to add. I would love to hear your take or experiences with herbs and spices.