HERB AND SPICE

Herb and spice is used to provide fragrance, color and distinctive taste at every meal. I do not recommend to substitutes an herb or spice to the others because each of them has their own unique flavor, even the fresh or dry has a different taste. Here I am trying to explain a few of the many herb or spice that exists, including their pictures.

A. HERB
Herb is a part of the plant that grows above the ground and we used it to get flavor and color characteristics. Parts of the plant is in the form of leaves, flowers, or stems

1. Basil
It is often used together with tomato. Can also be used for pasta sauce called pesto consists of fresh basil, garlic, pine nuts, and olive oil.

2. Greek Basil
Has smaller leaf size compare to Basil in general. Not only the shape, the taste also different.

3. Thai Basil
Another variant of Basil

4. Bay Leaves
Has a distinctive aroma, but not edible.

5. Coriander
The aroma is very distinctive and seeds can be used as a spice.

6. Curry Leaves
Also called Koja bay leaf, often used to make curry.

7. Parsley
Besides eaten, parsley also often made into garnishes.

8. Dill
One family with parsley, but the flavor is different with parsley

9. Flat Leaf Parsley
It can be used for various foods because it is doesn’t change the original food taste.

10. Kaffir Lime Leaves
It is also called citrus leaves.

11. Oregano
Often used for pizza, pasta or other foods. Has a distinctive aroma.

12. Marjoram
Similar to Oregano and more sweet than Oregano.

13. Mint
Herb that fits perfectly with the fruit and gives a sense of cool.

14. Rosemary
Has distinctive fragrance that is perfect paired with meat. Very friendly with garlic.

15. Sage
Has textured leaves and also has distinctive flavor.

16. Tarragon
Has long leaf with distinctive flavor. One of the basic ingredients in making bearnaise sauce.

17. Thyme
Thyme’s aroma very distinctive and one of the ingredients to make bouquet garni other than Parsley and Bay Leaves.

B. SPICE
Spice is the part of a plant (seed or fruit), that we can use to obtain unique color, flavor, and aroma.

1. White Pepper
Spice that often used for seasoning. Used when you do not want to change the color of a food (ex: chicken veloute, etc)

2. Black Pepper
White pepper that dried under the sun.

3. Green Pepper
Pepper that still young and green.

4. Allspice
Also called Jamaica pepper. Another type of pepper. Pepper does have many types and each type gives a different flavor.

5. Cayenne Pepper
Another variant of pepper

6. Sezchuan Pepper
Does not have anything to do with pepper. This type of plant grows in Sezchuan area, China. Has distinctive flavor and aroma. Only seeds that can be used, also called Fagara.

7. Candlenuts
Formerly used to make candles (that is why it's called candlenuts), because it contains lot of oil. Often used for Southeast Asian foods. Provide savory flavor to foods.

8. Caraway seeds
It is also known as Cumin.

9. Cardamom
Also known as Kapulaga. Has unique fragrant and distinctive flavor.

10. Celery Seeds
Seeds of Celery plants.

11. Cinnamon
Cinnamon is used to give sweet fragrance to the food.

12. Cloves
Has distinctive fragrance and flavor.

13. Coriander seeds
In Indonesia it is known as Ketumbar.

14. Fenugreek seeds
Seeds can be used as a spice and its leaves can also be used as an herb

15. Ginger
Give warmth to the body and reduce rancidity.

16. Lemongrass
Part that commonly used is middle part, then crushed / sliced to make the flavor stronger.

17. Mace
Derived from the outer skin of nutmeg

18. Mustard Seeds
To give a deeper sense, always start with hot oil and sprinkle these seeds.

19. Paprika Powder
Some are sweet, and there is also a spicy taste.

20. Saffron
Spice that are expensive and provide flavor, color and distinctive scent. Derived from the flower pistil. Each flower has only three anthers, and hand picked.

21. Tumeric
Has orange color and distinctive taste. Also used to reduce the fishy in seafood.