"Herbs are used for flavoring and garnishing food, for medicinal purposes, or for fragrances."
Understanding the different herbs and spices that can be used to enhance the flavor of ingredients, including how to use them in different dishes and the health benefits they provide.
Introduction to Herbs and Spices: Explains the difference between herbs and spices and how they differ in flavor and aroma.
Common Herbs and Spices: A list of the most frequently used herbs and spices in cooking, their characteristics, and how best to use them.
The Flavor Profile of Herbs and Spices: How herbs and spices contribute to the overall flavor and taste of a dish.
Pairing Herbs and Spices with Foods: Provides tips on pairing specific herbs and spices with certain types of foods or proteins.
Culinary Blends and Spice Mixes: Explains the basic principles behind making spice blends and mixes, and how to create your own unique blends.
Buying, Storing and Using Herbs and Spices: Guidelines for purchasing, storing and using herbs and spices. Tips and tricks for keeping them fresh and what to do when they expire.
Herb and Spice Infused Oils and Vinegars: How to make infused oils and vinegars with your favorite herbs and spices.
Recipes Using Herbs and Spices: Recipes that showcase the use of herbs and spices in cooking.
Aromatherapy and Health Benefits: The therapeutic and health benefits of herbs and spices, including their use in aromatherapy.
Cultural Significance of Herbs and Spices: How herbs and spices play a role in world cuisine, and their cultural and historical significance.
Basil: A sweet and slightly tangy herb commonly used in Mediterranean and Italian cooking.
Rosemary: A woody, aromatic herb that pairs well with meats, poultry and vegetables.
Dill: A pungent herb with a sweet, slightly sour flavor that is used in pickling and Scandinavian cooking.
Cumin: A warm, earthy spice commonly used in Mexican, Middle Eastern and Indian cuisine.
Turmeric: A bright yellow spice that is used to flavor and color dishes in Indian cuisine.
Coriander: A citrusy herb commonly used in Asian, Middle Eastern and Mediterranean cooking.
Garlic: A pungent herb used in many dishes around the world.
Thyme: A herb with a slightly minty flavor commonly used in Mediterranean and French cooking.
Paprika: A mild, sweet and slightly smoky spice that is commonly used in Hungarian and Spanish cuisine.
Bay leaves: A slightly bitter herb commonly used to flavor soups, stews and casseroles.
Oregano: A pungent herb commonly used in pizza and tomato-based sauces.
Ginger: A warm and spicy root used in many Asian dishes and in gingerbread.
Sage: A pungent herb with a slightly bitter taste that pairs well with poultry and pork.
Cloves: A warm, sweet and slightly bitter spice used in many dishes around the world, including desserts.
Mustard seeds: A pungent spice commonly used in Indian and French cuisine.
Cinnamon: A sweet and warm spice commonly used in desserts and in many Middle Eastern and Indian dishes.
"Culinary use typically distinguishes herbs from spices."
"Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried)."
"Spices are usually dried and produced from other parts of the plant, including seeds, bark, roots, and fruits."
"Herbs have a variety of uses including culinary, medicinal, aromatic, and in some cases, spiritual."
"Any parts of the plant might be considered as 'herbs' in medicinal or spiritual use, including leaves, roots, flowers, seeds, root bark, inner bark, resin, and pericarp."
"The word 'herb' is pronounced [herb]."
"[hurb] is common among American English speakers and those from regions where h-dropping occurs."
"In Canadian English, both pronunciations are common."
"The adjective 'herbaceous' means 'herb-like', referring to parts of the plant that are green and soft in texture."
"In botany, the noun 'herb' refers to a 'plant that does not produce a woody stem'."
"Herbs are plants, excluding vegetables and other plants consumed for macronutrients."
"Herbs are plants, excluding vegetables."
"Spices are usually dried and produced from other parts of the plant, including seeds, bark, roots, and fruits."
"Herbs are used for flavoring and garnishing food, while spices are used for flavoring food."
"Any parts of the plant might be considered as 'herbs', including leaves, roots, flowers, seeds, root bark, inner bark, resin, and pericarp."
"Herbs are used for flavoring, garnishing, medicinal purposes, or fragrances."
"Herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients."
"Herbs have a variety of uses including culinary, medicinal, aromatic, and in some cases, spiritual."
"The adjective 'herbaceous' means 'herb-like', referring to parts of the plant that are green and soft in texture."