Spices and Herbs
Choosing a first set of spices for a new cook
A small starter set of eight versatile spices covers a surprising amount of home cooking. This guide explains what to buy first, how the set fits common cuisines and what can wait.
The collection
Spices and Herbs
Whole and ground spices, fresh and dried herbs: what each one tastes like, how to toast and use it, and how to add them to everyday cooking with confidence.
Spices and Herbs
Cumin, coriander and fennel: how to tell them apart
Cumin, coriander and fennel seeds can look alike on the shelf. Shape, color, aroma and taste are the clearest ways to tell them apart, and each one suits different dishes.
Spices and Herbs
Fresh versus dried herbs: when each one fits a dish
Dried herbs are more concentrated and need time to soften, while fresh herbs are bright and delicate. Learn which herbs dry well, which should stay fresh and when to add each one.
Spices and Herbs
How to toast whole spices without burning them
How to toast whole spices in a dry pan without burning them: choosing the pan and heat, reading doneness by aroma, stopping in time and grinding the seeds well.
Spices and Herbs
Reading chili heat: how to adjust a dish gently
Chili heat comes from capsaicin, which fat and dairy soften far better than water. Learn how chilies differ in strength and feel, how to add heat in stages and how to bring down a dish that runs hot.
Spices and Herbs
Whole versus ground spices: how each behaves in a dish
Whole spices release their aroma slowly and keep it longer, while ground spices dissolve and blend quickly. Here is how each form behaves in cooking and when to choose it.