Color the Tastebuds

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Since I can remember I have been fascinated by Herbs and Spices. If I had my choice of a garden to grow, it would definitely be an herb garden. Herbs and spices are like various colors of paint in cooking. They add different shades of flavor like an artist adds shaded to a canvas. To me, without them--food would be black and white. I am always trying to learn more about different types of herbs and spices, and enjoy experimenting with them in my cooking.

Educational Moment: Herbs are seasonings obtained from the leaves of non-woody plants

                                 Spices are seasonings obtained from flowers, roots, bark, or seeds

I keep a variety of different herbs and spices on hand for various types of cooking. I am going to list a few of my favorite ones and what I typically use them for.

Italian Herbs:

Basil, Oregano, Parsley

Mexican Herbs/Spices:

Chili Poweder, Cumin, Red Pepper Flakes, Cilantro

Most Everything:

Onion and Garlic-both in the powdered and flaked form

Chicken Seasonings:

Roesmary, Dill, Sage, Tarragon

Casserole Seasonings:

Celery Seed, Powdered Mustard

Autumn Food Spices:

Cinnamon, Allspice, Cloves, Ginger, Nutmeg

(All these spices I like to keep in ground and whole form with the exception of Ginger which I use ground and candied)

Soup and Stew Seasonings:

Bay Leaves-Whole

Personal Favorites:

Chipotle (for Mexican)-nice meaty flavor, Cardamon, Coriander (for savory breads and baked goods), Paprika (whenever I feel like using it-I think it gives a European-country flair to anything I put it in)