It is hard to imagine what cooking would be like without the unique flavors provided by herbs, spices, and the many seasonings available. For centuries herbs and spices have been an integral part of many of the world's great cuisines. At one time only kings and other wealthy people could afford such a delicacy as cinnamon. Today all supermarkets and most small grocery stores have well-stocked spice shelves offering a wonderful selection of herbs and spices.

1. Magic of Herbs and Spice
What would any of the world’s cuisines be without herbs and spices?
Most likely bland and boring. Though there is something to be said for simple dishes
of meat, poultry, fish, seafood and vegetables, usually these still use a pinch of salt
and a dash of pepper, the latter of which is a spice.
Practically all countries use them in
various culinary applications to add
flavor, depth and aroma in a dish. Many
add distinct tastes that range from
sweet, spicy, sour, fruity, smoky, woody,
while others simply complement the
natural flavors present in the main
ingredients. To help clear the confusion
regarding the difference between the
two culinary terms, here are some
helpful distinctions: herbs come from
the green leafy parts of the plant,
usually used fresh, while spices are derived from other parts except the leaf such as
the flower, bark, fruit, seed or root and are usually dried. Some plants yield both like
dill whose aromatic seeds and aromatic leaves are used. Both pertain to thousands of
species of plants or their parts that are used not only for cooking but also for medicine
and other applications like the manufacture of aromatherapy products, ointments,
balms and massage oils. This is due to their unique flavors, aromas and medicinal
properties.
Among the most popular herbs used in a variety of global cuisines include basil,
lavender, mint, rosemary, sage, thyme, anise, coriander, cumin, dill, fennel, and
parsley, chamomile and tarragon. The list is endless with some used in many
countries like pepper while others are prevalently used in a number of countries’
cuisine like saffron widely used in Spain and its signature dish paella. Botanists classify
them based on the species or families they belong to while chefs group them
according to the flavor profiles of even the cuisine these are most prevalently used in.
Recipes here showcase a wide variety of meat, chicken, vegetables and dessert
applications.
To list down the wide variety of herbs and spices and more so their flavor
characteristics and applications would fill up an entire cookbook. A key to help one
who wishes to improve home cooked meals through their use would be to visit the
spice rack or fresh herb section of a supermarket and read the labels of the products
which provide tips on their culinary and even medical applications. Some countries’
markets even have an entire section devoted to
them. Taste and smell and note recommended
pairings like salmon-dill, apple-cinnamon.
Lastly, if you’re lucky enough to have a space in
your home with access to sunlight, you may
want to start off a small garden as fresh usually
has a better flavor than their dried
counterparts. Just like vegetables, ensure your
plants can grow in the climate you’re in.