List of Herbs and Spices in the Kitchen

These herbs and spices make food more distinctive and convey different specific cultures. Mixed cumin and turmeric, reminiscent of Indian curry; Lemongrass and lime leaves bring a humid and hot atmosphere to Thailand; Thyme and rosemary have also shaped the flavor boundary of Europe.

Rosemary/Romero may be one of people's favorite herbs. Whether dry or fresh, it has a very strong flavor and can be used to pair with baked potatoes, fried mushrooms, and mixed drinks. It is also an indispensable seasoning in Focaccia. Due to the aromatic chemicals in vanilla or spices being more soluble in oil, it can also be used to make vanilla oil. Soak the whole bunch of rosemary in olive oil and use it to pair with bread.

Basil/Abahaca appeared in Greek and Roman times, and its most well-known use is to make green sauce with fresh basil, suitable for making green sauce pasta in summer. Cheese is usually used in traditional green sauce, and vegans can replace it with a moderate amount of cashew sauce or nutritious yeast.

Oregano/Or é gano, also known as Oregon, has a well-known name called pizza grass. After World War II, pizza became popular, and this herb also became popular. Dried shredded beef leaves are often paired with tomato sauce and can be used to make pasta and pizza, with an unbeatable flavor.

Thyme/Tomillo is said to be used by Greeks to smoke incense during fire festivals. It has a gentle taste and is suitable for various soups and fruit desserts. It is a perfect match with mushrooms and plays an indispensable role in cream mushroom soup.

Mints/Menta is widely used and is also one of the most familiar herbs to everyone. It can be sweet or salty, and its presence is indispensable in making desserts, beverages, and sauces. Jay Chou's popular Mojito song uses a lot of mint, and mint sauce is also very suitable for pairing with barbecue.

Parsley/Perejil is also known as parsley, Dutch parsley, basil, and another name is coriander. It is often used in various dishes, just like the familiar coriander, and can enhance the aroma and flavor. In Europe, the price of parsley is much lower than that of coriander. The combination of parsley and garlic is very outstanding, and can be used to make mixed chickpeas and cream sauce, with a great taste.

Coriander/Cilantro divides people in the world into two types: those who eat cilantro and those who don't. Cilantro is much more common in China than in Europe. Many people cannot distinguish between parsley and cilantro, although they look similar in appearance, the taste difference is significant. The most fragrant part of coriander is the root, and the fragrance will dissipate quickly after heating, so it is usually added at the end.

Dill/Eneldo and fennel have a similar appearance and taste. Dill is another outstanding herb in the carrot family, fresh and pleasant, suitable for grilling carrots and stir frying tofu. It is said that India also consumes it as a vegetable. Besides, decorating the dining table with fresh dill during Christmas is also a good idea.

Bay Laurel/Laurel is native to the hot Mediterranean region and is known as one of the most useful herbs in Europe. The fresh leaves have a very strong aroma, and the commercially available laurel leaves are usually dried leaves that have been air dried. Laurel leaves, also known as fragrant leaves in China, are often used as part of mixed stir fry ingredients.

Saffron/Azafr á n is the most expensive spice in the world. It takes about 70000 saffron flowers to extract 2.25 kilograms of flower heads, and only 450 grams of saffron can be made in the end, which requires manual harvesting. Saffron is the soul of Spanish seafood rice, and just a little bit can make the stew present a beautiful golden color and tempting aroma.

Pepper is a small berry of a tropical vine plant. Black Pepper is one of the earliest spices exported from Asia to the West, made from dried whole fruits. In Western cuisine, black pepper, like salt, is a basic seasoning. It is quite common to grind it and sprinkle it at the last moment before serving, which can instantly enhance the flavor of the dish. Black pepper powder is also frequently used and is the main source of flavor for black pepper sauce. White Pepper is a pure pepper seed after removing the flesh, which is used in many dishes, such as Mexican Tacos. Chinese Sichuan pepper powder and rattan pepper are also essential. There is also a very practical mixed colored pepper that combines black and white pepper with pink pepper seeds. After grinding, it can be sprinkled into dishes to provide different levels of pepper flavor.

Cumin goes without saying, it is a familiar barbecue flavor and a characteristic of North African, West Asian, Indian, and Mexican cuisine. Cumin is used in hummus. The kitchen always has cumin granules and cumin powder, which can be mixed for use.

Ginger's scientific name is Zingiber Officinale. Zingiber comes from Latin and is derived from Sanskrit, meaning "antlers". It is very suitable for describing the appearance of ginger. Ginger was already one of the most important spices in Europe during the Middle Ages, and it is said that "gingerbread cake" originated from this era. Ginger has a wide range of uses, including stir frying, stewing, deodorizing, pickling fresh ginger, making ginger flavored soda water, and ginger sugar water during the physiological period. When ginger is dried, gingerol becomes twice as spicy as gingerol, which is why ginger is still old and spicy.

Turmeric was planted in prehistoric India. Curcumin in turmeric is a very powerful antioxidant. For a long time, turmeric has been used as a coloring agent. Stir frying tofu with turmeric powder can present the tempting golden color of eggs. Turmeric is also the main component of curry powder.

Vanilla, commonly known as vanilla, is an expensive spice second only to saffron. The fragrance of vanilla is rich, warm, round, and layered. Common vanilla appears in the form of extract, while commercially available vanilla extract is mostly synthesized from chemical substances.