HERBS AND SPICES

Herbs and spices are like the paint on a chef’s palette, adding depth, flavor, and aroma to dishes. From basil to turmeric, they come from various parts of plants, including leaves, seeds, bark, and roots. They’ve been used for centuries not just for culinary purposes but also for their medicinal properties.

Some common herbs include basil, parsley, cilantro, thyme, and rosemary, each lending their unique flavor profile to dishes. Spices, on the other hand, are usually dried and come from other parts of the plant, like seeds, bark, or roots. These can range from the warmth of cinnamon and the heat of chili powder to the complexity of garam masala and the pungency of cloves.