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Herbs, Spices and Seeds

Not so long ago, the most exotic flavorings to be found in the average pantry were salt, pepper and probably garlic, too. Fresh herbs were a rare sight, except for perhaps a patch of mint or parsley growing outside the back door.

Times have changed. Thanks to the migration of different ethnic groups and the movement of people around the world in general, our culinary spectrum has grown enormously. We are now familiar with a wealth of flavors and aromas and often cook with the herbs spices and seeds associated with Italian, Greek, Moroccan, Spanish, Lebanese, Thai, Indian, West Indian, Chinese and Japanese cuisines, to name but a few.

There is nothing to match the flavors and fragrance of fresh herbs, which are easily available from any supermarket either in bunches or pots. Better still, they can be grown in the garden or a window box for snip-and-come-again freshness.Dried herbs are also a good option. However, they tend to be stronger and more pungent than the fresh variety, and so should be measured accordingly to maintain balance when cooking.

Balance and harmony is especially important when it comes to spicing food. In countries where spices are integral to cooking, the art is learnt at mother’s knee. Strong spices are hardly ever used on their own. When using cumin, for example, you’ll often find a little coriander balances the flavor; Indian cumin beef curry being an exception.

To get the most out of your spices, before adding to a dish, dry-roast them by placing in a small frying pan over a moderate heat, shaking the pan frequently until the typical aroma is released and small wisps of smoke start to escape. Remove from the heat immediately, as burning turns them bitter. Grind in a pestle and mortar or in a spice blender. Include ground spices in the early stages of a recipe to bring out the full flavour.

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