In my first post on herbs and spices, I introduced you to the names of various ingredients you have probably tasted over the years. Now in this post you will learn how to incorporate those herbs and spices into your meals to add some flavor.
Always a favorite around the holidays, pumpkin pie spice is one of the most famous spice blends used in desserts. If you’ve run out of the mix and can’t make it to the store, don’t fret as you can make your own.
Mix one part ground nutmeg with one part ground cloves. Add two parts ground ginger and four parts cinnamon, and you have a homemade spice blend.
The pie spice looks a bit like the next blend, but it tastes worlds apart. A perennial favorite, taco seasoning can also be easily made at home if you have an array of spices on hand.
Blend one part garlic powder with one part onion powder, one part cayenne pepper powder and one part oregano.
Add in two parts paprika, three parts salt, three parts black pepper, six parts cumin and eight parts chili powder.
Stir it in with your ground beef for a flavorful kick.
If you’re more interested in using fresh herbs, try making a bouquet garni to flavor your next Mediterranean-style soup. This bunch of herbs looks much like it sounds: it is created by binding fresh herbs such as parsley, thyme, rosemary, basil and bay leaf together with strings.
These bundles are cooked with the soup, and, because they are tied together, are easily fished out before serving. Bouquets garnis come premade, but aren’t readily available in the average supermarket, so you’ll need to have your own fresh herbs on hand to make them.
You can do much the same with another set of herbs, but, in comparison to the powerful bouquet garni, the flavor will seem more subtle. Chop equal parts tarragon, chives, chervil and parsley, and then mix.
Be sure to chop them finely and add them at the end of cooking soups, omelets or sauces. If they are cooked too long, these delicate herbs will lose their flavor.
If you’re looking for an Italian take on a dish, add some thyme, rosemary, basil and oregano. Some sage and marjoram are optional, but they make red sauces and meat dishes taste more authentically Italian.
Remember that all of the proportions of seasonings given here are merely guideline; if you think the dish needs more pepper or ginger, add it. Also try adding other, more adventurous herbs and spices into an everyday dish. Don't be afraid to experiment. Who knows how far a little lemon zest can go!
