Essential herbs and spices

meritaten

I am not a gardener or professional cook - but I classify herbs as
leaves of plants which can be used fresh or dried to add flavour to dishes.
a spice to me is normally a dried part of a plant (could be leaves, stems or berries) which is then crushed to a powder.
I dont think this is 'definative', just my way of thinking about spice and herbs!

Jojo_the_Tightfisted

Herb - Coriander, then dill, mint, then sage, for leaf herbs,

For herbs with flowers, roses, lavender, borage, herb robert, camomile and nasturtium.

Spice - that's harder - I love turmeric, caraway, sumac, tamarind (not sure if that counts anyway), cinnamon (in savoury dishes) and poppy seed.


In terms of blends, I think my favourite is Ras El Hanout.

It would be easier to say the ones I dislike - I'm not keen on supermarket basil. It's got too acrid a taste.

kizzie_nikita

Black pepper/Chilli powder

& Thyme

dasophster

Straight up spices my favourite is ginger. Blends my favourite is one called kitchen king by the Indian company MDH, a decent sized box is about 89p and though its primarily intended for mixed vegetables it works well in all Indian dishes and adds that certain something. I ran out a while ago and none of the shops around here sell it but we went to a big Tescos and they started selling it, yay!

Herbs I like coriander and parsley. Xx

[Deleted User]

defintnely cinnamon or nutmeg and herbs I suppose I would choose rosemary delicious with lamb but I just couldn't live without a dab of garlic in my food I adore it and it just makes food taste so much more interesting.

Fruball

Spice - black pepper (closely followed by paprika)

Herb - Bay

alec_eiffel

Paprika and sage at the minute.

tessie_bear

i love thyme and grow a few variaties in the garden...love the smell of cloves ds and i make clove oranges at this time of year to sent the house...lovely and christmassey:beer:

craigywv

black pepper and garlic

GoToGal

Spice: White Pepper

I made a sausage gravy from Guy Fieri's recipe and it had a ton of white pepper. Loved it. I've been sprinkling it on soft boiled eggs and it has a mellower kick than black.

Herb: Thyme

Perennial favourite. My first ever recipe was a tomato and thyme soup, developed at 9