|
It is hard to imagine what cooking
would be like without the unique flavours provided by herbs and spices
For centuries they have been an integral part of many of the world's
great cuisines.
Today we take for granted black pepper and the other
spices over which wars where once fought. 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.
The term "spices" is often used broadly
to include all seasonings. Spices come from the bark, roots, leaves,
stems, buds, seeds, or fruit of aromatic plants and trees with usually
grow only in tropical countries. Pepper, allspice, cloves, nutmeg, mace,
cinnamon, ginger, saffron, and turmeric are spices.
Herbs are soft, succulent plants which
usually grow in the temperate zone. Until recently cooks have had to
make do with very few fresh herbs, such as sage, parsley, and thyme.
Nowadays you can also find fresh basil, coriander, chervil, tarragon,
rosemary, and dill.
Since herbs are at their best when they are young
and freshly picked, it is well worth growing your own.
|
