Where would a kitchen and cook be without herbs and spices? They can raise a pedestrian dish to new heights, provide endless sources of experimentation, are a gift to the senses to handle and cook with, and are, in short, essential. And they’re good for you; many herbs and spices are as well known for their medicinal properties as the flavours they impart.
Below, in no particular order, is our top ten. Every cook has their favourite herbs and spices that they reach for more often than not – tell us about yours below. Basil Thyme Pepper Rosemary Coriander Oregano Dried chilli Cumin Vanilla Cinnamon
Best friend of oregano and tomato; used around the globe in its many different forms, from Italian to Southeast Asian cuisine, and the star of its very own tribute sauce, pesto.
Another international favourite and lamb’s other half. Also goes well with poultry, potatoes and thrives in a slow cooked stew or casserole. Good for a bad pun.
A spice so lively it became a verb. Used the world over to pep up even the most doleful dish.
A gift from the Mediterranean region, this traditional symbol of remembrance is a roast lamb essential.
We love its fresh taste which alone can lift a whole dish and the intense flavour of its roots.
A favourite of Greek, Italian and Turkish cuisines - among others - a good pizza is lost without it.
This bounty of the Americas has as many uses as it does forms and is used the world over to kick start the palate.
One of the big hitters, cumin is worth it for the aroma alone when cooking, let alone its myriad of uses. Its ‘curry’ flavour permeates Indian, North African, Middle Eastern and Mexican cuisines, to name a few.
Divine in desserts, vanilla beans or pods are harvested from a climbing orchid.
Just the ticket for stewing fruit, this fragrant favourite of sweets is also beautiful in curries.
Next on:
Leave a comment below