There’s a whole world of herbs, spices we may not use often. They’re easy to find to liven our food, help with overall health and nourishment.
1. Smoked Serrano Chili Powder
Serrano Chili Peppers known for it’s bold, spicy heat.
How it improves dishes: Smoked Serrano Chili powder adds a rich, smoky flavour and soft heat to a variety of Mexican, Southwestern dishes, stews, casseroles, egg dishes.
2. Saigon Cinnamon
Saigon Cinnamon prized for sweet, spicy taste, aroma.
How it improves dishes: An old favourite in fancy coffee drinks, hot oat-meal, cookies and fruit crisps. Spice for dishes with chicken, seafood and lamb from international cuisines like Indian, Greek, Mexican and Middle Eastern. Saigon Cinnamon is a key ingredient in Vietnamese noodle soup called ‘Pho’.
3. Vanilla Extract
Vanilla Extract is common in dessert recipes. Vanilla paste beats vanilla extract as it has flavourful flecks of vanilla bean.
How it improves dishes: Flecks of vanilla bean can be appetising when used in single-colour dishes such as ice cream, sugar cookies and vanilla frostings on cakes, muffins.
4. Epazote
Epazote is used in Mexico for cooking, medicinal purposes. Best known for flavouring bean dishes, making ‘herb tea’. Drizzle olive oil on top of flat bread, sprinkle Epazote. Serve hot for great taste.
How it improves dishes: Epazote has a powerful flavour similar to licorice. Use it in bean dishes, eggs, burritos, rice, soups, stews, salads, quesadillas and meat dishes.
5. Herbes de Provence
Herbes de Provence (Herbs of Provence) is a blend of 5-6 herbs reminiscent of France’s sunny Provence region. Includes thyme, basil, savoury, fennel, marjoram, rosemary or lavender.
How it improves dishes: Sweet, fragrant aromatic herb adds depth, complexity to hot dishes. A rub on roasts, meats and fish. Lovely for grilled food. Add to pastes, marinades or sprinkled into sautés, omelettes, vegetable dishes, soups.
Marvellous effects.