Please always read the labels, warnings, and directions provided with the product before using or consuming a product. Without spices, dal is more or less a bowl of lentils, aloo gobi is a pile of potatoes and cauliflower, and pasta sauce is nothing more than squashed-up tomatoes and onion. They’re especially tasty in potato, egg, fish, and shellfish dishes, or sprinkled on cream soups just before serving. The fragrant, needle-like leaves of this woody herb are stripped from their stems and used to flavor all manner of cuisines. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

The varieties of herbs and spices number in the thousands, and encompass enough different flavors to ensure culinary diversity until the end of time.With its ebony hue (from natural charcoal) and pyramid-shaped flakes, this Mediterranean Sea salt is a beautiful finishing salt; sprinkle it on after cooking, on pasta, avocado cubes, mango slices, or any dish with a light or vibrant color.

For example, coriander comes from cilantro seeds, and cinnamon is a type of bark from a variety of evergreen.Use either variety with carrots, cauliflower, Brussels sprouts, and beef, or in any lemon-scented dish. It’s especially good in rich or creamy dishes; or use it in stuffing, tomato-based dishes, beans, polenta, tuna, or turkey. Try it in dishes containing cilantro or curry powder, or with beans, lentils, lamb, rice, couscous, or potatoes. In a pinch, a shake of salt can round out and emphasize the flavors of any meal, even without spices.