Herbs & Spices

Finding the right ingredients is vital to any great dish, and an important part of finding the right ingredients is adding the right herbs and spices in the right quantities and combinations. Spices are pungent or aromatic substances of vegetable origin, such as pepper, cinnamon, nutmeg and anise and herbs are flowering plants whose stems, above the ground, do not become woody. Some of my absolutely favourite herbs are dhania (coriander), parsley, rosemary and basil. Certain herbs like fennel and parsley have their own nutritional value. Parsley has a greater concentration of B-carotene than carrots, and fennel has relatively high levels of ascorbic acid (vitamin C) and 16 free amino acids.

So it’s time to stock your kitchen with fragrant herbs and spices.