Notes on Herbs and Spices

| December 10, 2005 | 2 Comments

I am obsessed with flavor. And by flavor I mean poignant, memorable, recognizable aromas and tastes. I don’t know why, but everything I make has to “sing,” as an editor of mine always says.

I’ve noticed that there are a few things in my spice cabinet that get pulled out a lot. And it’s those spices that I use in different quantities with varying pairings to make all sorts of dishes.

First, there is my French Sea Salt. I bought it at Williams-Sonoma a few months ago and it’s from “the island of Ré, off France’s Atlantic coast,” according to the little blurb on WS’s website. Nice big chucks of salt add a great flavor to just about everything. I use it instead of table salt, almost on a daily basis. Sea salt is great in dishes like Roasted Red Pepper and Artichoke Crostini, Balsamic Tomato, Corn and Cucumber Panzanella and Balsamic Roasted Green Beans.

Secondly, there is my McCormick Barbecue Seasoning. It’s a powder form and virtually calorie free. But it tastes great. I love adding it to stir-fry or rice. But then, I am a barbecue junkie. I have no less than three varieties of the bottled version in my house at any given time.

Trader Joe’s Dried Basil is another favorite of mine. I use it mostly in sauces, but lately have found myself sprinkling it on meats and pastas too. I am thinking that I might create a little herb garden in my kitchen so I can use the fresh version more often, though. How hard could a little herb garden be to maintain?

See also All About Basil.

Category: spices/herbs

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (2)

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  1. Sarah says:

    One of my favorite spices is the whole foods’ seafood seasoning blend – it’s got dill and celery seed, tarragon and I think white pepper – great in chicken salad, oddly enough.

  2. Spices and herbs have been traced back to the Biblical times. Spices and herbs utilized globally with regard to cooking, medicine, and religious purposes. They are generally used for cooking food and medical purposes. Are you tinkering with herbs, spices and seasoning and spicing up your meal? Oftentimes, it can certainly feel like your favorite recipes are falling a little bit of flat. Immediately after creating a similar meal again and again, perhaps you may start to realize that your meals leave you seeking a little more tang. Perhaps you should add a sprinkle of spices and herbs, they not only taste good they are good for you Go for it you will be glad you did .
    .-= don@spicesandherbs´s last blog ..Spices =-.

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