Cooking with spices doesn’t have to be a scientific dissertation, but a few general concepts can help create tastier meals.  >> more

Parley is closely associated with Middle Eastern, Mediterranean, and European cooking.  It is used primarily for seasoning dishes but in some regions is so frequently utilized it can take on the role of vegetable (as is common in Middle Eastern cuisine).  >> more

Cinnamon is one of the few herbs and/or spices which seem to be utilized by a number of world cuisines. It may presently be most famous for its role in Western and European dessert and fruit dishes, but cinnamon still makes frequent appearances as a mainstream non-dessert spice in Middle Eastern, African, and Indian cuisines  >> more

Caraway blends nicely into sausages, sauerbraten, and the like, and is used in essential Oktoberfest side-dishes like sauerkraut.  The seed also makes frequent appearances in cheeses, a long standing tradition – Medieval recipes favored the use of whole seed in cheese making.  >> more

Laurel, also called “true laurel” or Mediterranean bay, is the most commonly used in cooking, though Californian and Indian bay do make appearances.  >> more

Tarragon pairs well, when used correctly, with fish, lobster, red meats, chicken, some roasted vegetables, fresh salads, and tomatoes; dressing, marinades, soups, and vinegars can also be enhanced with a bit of tarragon.  >> more

There are two types of chili based powders used in the culinary world. chili powder is simply dried ground chili peppers, and is added to spicy dishes and spice blends in Thai, Indian, Asian, Mexican, Spanish, South American, and American cuisines.  >> more

Most closely associated with Indian, Middle Eastern, and Scandinavian cuisine, cardamom has had many uses throughout its long life.  Its enticing aroma was said to have been used as perfume by the Greeks and Romans, while the Egyptians used it to freshen breath.  >> more

There are two main varieties of savory which are relevant to the modern kitchen – summer savory (Satureja hortensis) and winter savory (satureja Montana).  >> more

With scent and flavor profiles similar to that of fresh celery, the seeds can enhance many dishes with their grassy, almost hay-like flavor, and are a wonderful addition to many traditional “warm weather” dishes attributed with North American cuisine.  >> more