Monthly Archives: October 2015

Top 5 herbs and spices you should try next

If you’re building up a collection of herbs and spices you’re well on your way to cooking a wide variety of exotic and exciting dishes to enjoy at home. However, it’s easy to get into habits with food and if you find a few useful ingredients that work with many dishes you’ll probably find yourself sticking to your comfort zone. If you want to improve your cooking skills you should focus on trying new things rather than going over the same recipes trying to get them perfect.

As such, we have a few suggestions for some of the best herbs and spices you can use in various styles of cooking. We highly recommend trying these ones next if you haven’t managed to yet.

Turmeric

Notable for its vivid golden yellow colour, you have to be careful with turmeric because it will stain your skin and clothes easily. It’s often found in Indian cooking but is also present in American mustard and many more things, tasting something like spicy ginger. Use this with curry, soup, rice dishes, chicken or pretty much anything vegetarian for great results.

Smoked Serrano Chilli Powder

Serrano chillies are famous for being spicy and flavourful. When dried and ground into  a powder, they become a powerful, smoky spice that’s very versatile and suits a range of cooking styles, including Mexican and South American.

Saigon Cinnamon

Of all the varieties of cinnamon available, this is considered the finest flavour as it’s both hot and sweet. You can use Saigon cinnamon for your favourite winter baking and coffee blends, and it also works brilliantly with seafood, chicken and lamb dishes.

Herbs de Provence

The Provence region of France is famously home to a variety of useful herbs including thyme, basil, lavender, rosemary and more. These can easily be found in a single blend which makes it a simple process to add these to your roast or grilled meat. Herbs de Provence can also add a lot of depth of flavour to hot recipes.

Vanilla Paste

Although vanilla extract is widespread in recipes, there is a new trend for vanilla paste because it’s made without wasting the pods that have to be ground up to make the extract. It’s easier to use than starting from the actual beans so you can easily add it to homemade desserts.

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