Herbs & Spices

Angelica, a native of Syria, has been appreciated throughout history for its medicinal benefit and culinary usefulness.

Dec 5, 2009 - Sharlene Young Bolen

Herbal vinegar with fresh garden herbs will be a great flavor enhancer for meals, and can be given as a unique, natural gift for friends and family.

Nov 27, 2009 - Karen Plumley

Dill is a flavorful herb that has many uses in cooking. Learn ways to spice up foods with dill and how to make a tasty dill dip.

Nov 20, 2009 - Susie Yakowicz

Smoking chilli peppers is a delicious way of saving a surplus so they keep for years. This method of preserving is well worth the effort. Here's how.

Nov 14, 2009 - Louisa Eades

Poppy seeds can affect routine drug tests, but they are a powerful seed worth eating. Learn about poppy seed nutrition, cooking uses, and how to make poppy seed dressing.

Nov 4, 2009 - Susie Yakowicz

The Naga Jolokia, also known as the Ghost Pepper, is the hottest pepper in the world. It spices up meals, can be used for stomach ailments, and is easy to grow at home.

Sep 30, 2009 - Ryan Frank

However they use garlic, home cooks should know some basic techniques in order to get the most out of the herb known as the "stinking rose."

Sep 29, 2009 - Leslie Coons

Serve a fast and easy repast that includes Pesto Pasta Salad with Peas, featuring a tasty basil-based sauce, and have more time to focus on your guest.

Sep 29, 2009 - Leslie Coons

It's easy to preserve the flavors of herbs from your garden now, so that you can savor them in your cooking once the winter frosts set in.

Sep 21, 2009 - Chaz Iannazzo

Being able to store fresh herbs and use them in different ways, means cooks will be able to add fresh flavours to food all year around.

Sep 6, 2009 - Jayne Elliott

There are several types of edible flowers that make great additions to serving platters and dinner plates.

Sep 4, 2009 - Tiffany Brunskole

Saffron spice is produced from the stigma of the crocus saffron flower. The word saffron is derived from the Arab word zafaran, meaning yellow, while crocus is the Greek

Aug 30, 2009 - Sarah Todd

Its powerful colorant qualities, aroma and flavour mean a little saffron can make a big difference to a meal. Saffron tastes bitter, but when added to cooking it imparts

Aug 29, 2009 - Sarah Todd

No MSG, no preservatives, no artificial flavors, just the real thing. Fresh seasonings shipped for a mini Hawaiian vacation in your own kitchen. Bottled Aloha.

Aug 20, 2009 - Corinne Shibley

Cooking with ginger gives an exotic and sophisticated kick to any recipe. This versatile spice is available fresh, ground and candied almost everywhere and keeps well.

Aug 12, 2009 - Heather Zorzini

Lemon, basil and garlic are three basic ingredients that add extra zing to countless recipes.

Aug 7, 2009 - Maria Olaguera

There are many factors to consider when choosing an oil to cook with, such as taste, smoke point, and health benefits.

Jul 30, 2009 - Genevieve Kiger

Perennial lovage, popular in Medieval times, is enjoying a renaissance among herb lovers. It grows well in sun or shade, is easy to harvest and is a great salt substitute

Jul 15, 2009 - Heather Zorzini

There's nothing better than a hot and spicy chili pepper to spice up a dish and bring out the flavors. Read on to find out the heat range of various chili peppers.

Jul 15, 2009 - James Clausen

The herb stevia is a natural sweetener with no calories or carbohydrates. "Sensational Stevia Desserts" provides easy and delicious recipes using stevia.

Jul 7, 2009 - Janice Therese Mancuso

Cooking with herbs adds flavor and versatility to meals. Herbal spreads and herb dressings are easy ways to season food.

Jul 6, 2009 - Janice Therese Mancuso

From the medicine cabinet to the dinner table, herbs and spices have become part of our everyday life. But where do they come from, and how did they get here?

Jun 30, 2009 - Laurie Pizans

A local musician and waiter, Michael Dixon, creates a tangy hot sauce for eggs at a customer's request. The sauce contains three multi-ethnic ingredients.

Jun 16, 2009 - Elizabeth Randall

Using those herbs and spices that you didn't end up using is simple and can be done with several creative ideas for snacks, condiments, beverages and desserts.

Jun 8, 2009 - Lauren Wise

Discover which brands offer gluten free sauces that are safe for people with Celiac Disease and other forms of gluten intolerance.

Jun 3, 2009 - Marissa Carter

Herbs and spices add more than just flavor to your barbecue. They help reduce the levels of carcinogenic heterocyclic amines (HCAs) produced in grilled and roasted meats.

Jun 2, 2009 - Sue Cartledge

The chilli festival will take place on the 8 and 9th of August 2009 at West Dean Gardens. Food, Music and over 250 chili peppers are awaiting your visit. Don't miss it.

May 18, 2009 - Solange Berchemin

Adding fresh, organic, edible flowers to your dinner salad or homemade dessert is fun and simple, and will easily impress your house guests!

May 13, 2009 - Annie Spiegelman

Herbs have many uses. The main uses being for medicinal purposes, and in cooking. It is important to know how to gather and store them correctly.

May 12, 2009 - Angie Briscoe

Cinnamon is found in just about any modern kitchen. But it's properties, have aided remedies and illnesses in countries around the world for centuries.

May 11, 2009 - David Schauer

Madiba Restaurant offers authentic South African dishes that please the palates of novice and experienced diners.

May 11, 2009 - Diana Ogilvie

Try adding a few different herbs when cooking. Old standbys (think chicken) will take on completely different characters depending on how they are seasoned.

May 4, 2009 - Peggy Williams

Ground roasted coffee rub imparts a nutty flavor to grilled meats and Kahlua/Soy Sauce marinade gives grilled pork or chicken an Asian kick.

Apr 22, 2009 - JoAnn Jagroop

Horseradish is all about making condiments to enhance meats and vegetables.

Apr 17, 2009 - Dave DeWitt

From fresh to all kinds of condiments, horseradish spreads its pungency around.

Apr 17, 2009 - Dave DeWitt

Horseradish came from relative obscurity in Europe to fame in the U.S.

Apr 17, 2009 - Dave DeWitt

Ginger is a joy to use in cooking because it is so versatile.

Apr 16, 2009 - Dave DeWitt

Ginger is a very versatile spice that can be used fresh, frozen, pickled, and ground into powder.

Apr 16, 2009 - Dave DeWitt

Ancients knew the healing qualities of spices and modern-day experts are recognizing them as possibly contributing to our overall well-being.

Apr 15, 2009 - Peggy Williams

The most popular recipes using fresh habaneros.

Apr 15, 2009 - Dave DeWitt

The hottest spice in the world comes in many forms and should be handled very, very carefully

Apr 15, 2009 - Dave DeWitt

Ginger is one of the most fragile of all the spicy ingredients because its heat fades so quickly after processing and when cooked.

Apr 15, 2009 - Dave DeWitt

Habaneros are not only the hottest peppers, they have become enormously popular in sauce-making and cooking all over the world.

Apr 14, 2009 - Dave DeWitt

Here are some great chile pepper recipes utilizing chipotles. The main ingredients are avocados, steaks, chicken breasts, and jumbo shrimp.

Apr 14, 2009 - Dave DeWitt

Smoked chile peppers, called chipotles, add a new dimension to spicy cooking and come in several forms.

Apr 14, 2009 - Dave DeWitt

Smoked chile peppers, generically called chipotles, originated in ancient Mexico thousands of years ago. Most are smoked red jalapenos, and they add flavor and heat.

Apr 13, 2009 - Dave DeWitt

Growing herbs for tea is easy, fun and healthy. Home prepared herbal teas are a healthy alternative to caffeinated coffees and teas. They are fresher and better quality

Apr 11, 2009 - Anna Harrison

Ever noticed how many people have pots of herbs growing in their kitchen who never use them in cooking?

Apr 4, 2009 - Nancy Longatan

Spanish smoked paprika is a mouthwatering spice that will expand your cooking repertoire and enhance your reputation as a cook.

Mar 29, 2009 - Deborah Bier

Using herbs in your kitchen is great, but when supply exceeds demand, it seems a shame to let all that flavor go to waste. That's where herb preservation comes in.

Mar 19, 2009 - Leslie Bilderback