Understanding how to use and combine herbs and spices to enhance flavor.
Basic culinary herbs: Commonly used herbs in cooking such as basil, thyme, rosemary, sage, and oregano.
Spices: Commonly used spices in cooking such as cinnamon, cumin, coriander, and turmeric.
Health benefits: Understanding the nutritional and health benefits of using herbs and spices in cooking.
Pairing herbs and spices: Learning how to combine herbs and spices to enhance the flavor of dishes.
Drying and storing herbs: Proper techniques for drying and storing herbs to maintain flavor and freshness.
Herbal teas: How to make herbal teas using herbs such as chamomile, peppermint, and ginger.
Culinary blends: How to make and use culinary blends such as Italian seasoning, curry powder, and chili powder.
Flavor profiles: Understanding the different flavor profiles of herbs and spices and how to use them in cooking.
Ethnic cuisine: Exploring how different cultures use herbs and spices in their cuisine.
Substitutions: Learning how to substitute herbs and spices in recipes based on availability or personal preference.
Basil: An aromatic herb used in Italian and Mediterranean cuisine.
Sage: A savory herb used in stuffing, sausages, and other meat dishes.
Thyme: A versatile herb used in Mediterranean, French, and Middle Eastern cuisines.
Rosemary: A fragrant herb used in meats, potatoes, and bread.
Parsley: A mild herb used as a garnish or in sauces, soups, and salads.
Oregano: A pungent herb used in pizza, pasta, and meat dishes.
Mint: A refreshing herb used in teas, cocktails, and desserts.
Cilantro: A flavorful herb used in Mexican, Indian, and Asian cuisines.
Cinnamon: A sweet, warm spice used in desserts, baked goods, and Middle Eastern cuisine.
Cloves: An aromatic, pungent spice used in meat dishes, desserts, and mulled drinks.
Nutmeg: A warm, fragrant spice used in desserts, sauces, and cheese dishes.
Ginger: A tangy spice used in Asian dishes, teas, and baked goods.
Paprika: A red, flavorful spice used in stews, sauces, and rubs.
Turmeric: A yellow, pungent spice used in Indian and Middle Eastern cuisines.
Cumin: A warm, earthy spice used in Mexican, Indian, and Middle Eastern dishes.
Coriander: A sweet, nutty spice used in curries, sausages, and baked goods.