Aromatic Herbs and Spices
(link to recipes)

Though aromatic herbs and spices do not bring an important nutritional contribution to recipes, they nonetheless play a very central part in many recipes and cuisines. Think for instance of the Indian and Thai cuisines, just to mention two, and imagine them without cumin, cardamom, basil, chili peppers, and the great variety of curries, which can range from mild to fiery hot. Especially in Indian cuisine, sometimes the dominant flavor of a dish is that of the spice, or mixture of spices, used to season whatever the course is, from vegetables, to seafood, to meat, stewed or cooked in traditional clay ovens.

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Even in fast food this is true. Don't French fries have to be eaten with ketchup in the US, while if they come with fish and you happen to be in England, then they will most likely soaked in vinegar.

I use various spices and herbs, including cilantro, basil, mint, fennel seeds, caraway seeds, anise seeds, sesame seeds, nutmeg, cinnamon, sage, rosemary, bay leaves, lemon and lime, chili peppers, paprika, Spike Original Magic, black, white, and red pepper, as well as different types of curry powders, among others. Some of the herbs I grow and/or collect myself, while other ingredients I buy in stores or on the Internet.

The articles listed in this section describe herbs and spices, their use, as well as how to keep them, how to dry/crush/store them should you grow them, and other methods whenever they apply.

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