Quick Guide to Every Herb and Spice in the Cupboard
Ever get coriander confused with cumin? Or wonder if saffron is really essential to the flavor of a dish? As much for our benefit as for yours, we've put together this quick reference guide to all the most common (and some uncommon) herbs and spices! For any herb or spice listed below, click on the name to read the full description. We'll continue adding to this list as we cover more of the seasonings we use in our cooking. • Asafoetida (Asafetida) - Used as a digestive aid in Indian cooking, asafoetida has a strong odor that mellows out into a garlic-onion flavor. • Achiote Paste and Powder - Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. • Allspice - Similar to cloves, but more pungent and deeply flavored. • Annatto Seeds - A very tough reddish-brown seed with a woodsy aroma and an earthy flavor. • Bay Leaf - (also: Indian Bay Leaf) Adds a woodsy background note to soups and sauces. • Cardamom - This warm, aromatic spice is widely used in Indian cuisine.