Lavender is a flowery herb used primarily in non-culinary applications because of its fragrance, though many use it in the kitchen to provide a floral flavor to foods and drinks. If you grow it in your garden, the right time to harvest it will be when the flower buds are …
Dukkah is a blend of nuts, seeds, and spices commonly associated with Egyptian cuisine. The name comes from Arabic and means to crush or pound because of how the ingredients are pounded together in the traditional versions. While you won’t find pre-made dukkah in many places, its ingredients are easy …
Herbes de Provence is a seasoning blend that features aromatic herbs from southern France and which often show up in that region’s cuisine. The ratio of each herb varies according to the cook’s preference. Because there is no one true recipe, you can feel free to adjust the ingredients to …
Nutmeg is one of the two spices that come from the Myristica fragrans tree. Along with mace, nutmeg is taken from the seed of the Myristica fragrans fruit. Nutmeg is warm and nutty with a mild flavor that makes it great for pairing with various flavorful ingredients. Despite its versatility, …
Nutmeg is like most spices in that it has a long shelf life in its whole form but a much shorter one after being ground. The way to get the most out of either whole or ground nutmeg is to store them properly. Below are some of the best ways …
Nutmeg’s rich, nutty flavor enhances a range of foods. While it is commonly combined with other stronger or equally pungent spices, some applications call for nutmeg to be the primary flavor. To get the strongest notes from nutmeg, grate it right before use or right over your dish; pre-ground nutmeg …
Mace is a spice consisting of the bright red or orange-brown aril. An aril is a kind of seed covering. Mace is the aril that grows on the nutmeg seed. It has a flavor that is similar to that of nutmeg but is milder and more sharply aromatic. Mace is …
Tarragon is a fragrant herb that shares many of its flavor notes with anise. French tarragon is the variety that is used most frequently for cooking, and you will need to keep it around if you plan on cooking French favorites like Bearnaise sauce. Whether you grow it in your …