A Beginner’s Guide to Herbs and Spices
Bringing out the best in your food
I didn’t always love herbs and spices. I couldn’t tell the difference between cardamom and cumin, fennel and fenugreek, or tarragon and thyme… mostly because I didn’t know what any of them were. That all changed when I got my first cookbook and saw strange words in the ingredient lists. Once I started learning about them, I was hooked. I wanted to try these magical ingredients that hailed from around the world.
I now regularly indulge in well-seasoned foods, which may or may not be spicy. (But often are.) I love curry, chili, paella, you name it, and I regularly adorn my sautéed vegetables, grilled fish, and baked potatoes with seasonings.
Apparently I am unusual among white people, who are the butt of jokes for their lack of spice. I must admit that’s a fair stereotype: I’ve rarely had a white roommate who stocked more than salt, pepper, and perhaps a container of garlic powder, and you can definitely taste the difference between savory “ethnic” cuisine and what you get at Cracker Barrel.
I believe, though, that herbs and spices are for everyone. So, I’ve put together some thoughts on how to start incorporating the wide variety of herbs and spices into the food you make at home.
