Cook Like the Colonel With Ten Herbs and Spices

With the sheer number of seasonings out there, people are intimidated and confused as to what herb goes with what food. The following is a list of ten indispensable herbs and seasonings beyond the usual salt and pepper.

#1-Basil: If you can find it fresh, it’s even better. Many cooks grow basil, as well as many other herbs, because the flavor is so much better. Basil is one of the main ingredients in pasta sauces, pesto and vinegars. Fresh basil is great in salads, too.

#2-Thyme: This is one of the most common herbs used with meat dishes, but it’s also great in soups, stews, and casseroles. It’s a pretty potent herb, though, so add it carefully, as it can overpower a dish easily.

#3-Rosemary: Its fragrance is its strong point. Also strong, use this with caution as it could easily overpower any dish. It is best used for removing the gamey taste of lamb and is perfect for potato dishes.

#4-Garlic: This should be a staple in your kitchen. Even if you don’t much care for the taste of garlic, it can add so much to your favorite dishes. You can find garlic in many different forms including garlic paste but buying it fresh will give your dish a full, intense flavor.

#5-Oregano: This is a very versatile herb, commonly used in soups, pasta sauces, vegetable dishes, pizzas, and roast meats. Its wonder aroma can liven even the most boring recipes.

#6-Red Pepper: Misunderstanding causes beginners to avoid this spice. Many think that using red pepper naturally ends in a fiery hot dish. Used properly, it can bring out the taste in foods rather than overwhelm them. There is such a thing as a mild chilli and all it takes is knowing how much red pepper to use.

#7-Dill: Reminds you of freshly-cut grass, the subtle taste of this herb is like a breath of fresh air. Commonly used in egg dishes, soups, salads, and sandwiches, it more suited to dishes that are intended to be mildly flavoured to highlight the taste of the main ingredient.

#8- Sage: This very versatile herb is great with chicken, pork and lamb dishes, but also great with vegetables, such as potatoes. Sage also works well with mild cheeses and is often used in breakfast sausages.

#9- Chives: The most common use for chives is in potato and egg dishes. It’s got a fairly strong onion flavor and the color is a nice plus, too.

#10-Mint: This herb not only smells good, it tastes just as nice. Commonly used in combination with chocolate, it also has uses for vegetables like peas and fruits. The bigger supermarkets and specialty stores should have several varieties you can choose from.

That’s the list! Ten herbs and spices that no self-respecting cook should be caught without. There are still a lot of other, more exotic varieties but for those just venturing out into serious cooking, these are the foundations that you should build on. Don’t worry too much on mixing different combinations and experimenting with different flavors – it’s part of the learning process. Go ahead, visit your favorite supermarket’s spice section today. Enjoy!

Michelle is a season article writer concerning family home meals. The lady actually delights in sharing with us her inspiring ideas and tips on creating crockpot recipes as well as pumpkin soup recipe.