Spices and Herbs (Fenugreek)

Fenugreek (Trigonella foenum-graecum)
Fenugreek is native to southern Europe, the Mediterranean region, and Western Asia. It is used both as a herb (the leaves) and as a spice (the seed). It is an indispensable ingredient in Indian curries. The yellow to amber colored fenugreek seed, also called Methi, is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the cuisine of the Indian subcontinent. It is one of the ingredients in the making of khakhra, a type of bread.
The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves have a bitter taste and a strong characteristic smell. Fenugreek is one of four herbs used for the Iranian recipe Ghormeh Sabzi. In Egypt, fenugreek seeds are prepared as tea, by being boiled then sweetened. This is a popular winter drink served in coffee shops. In other parts of the Middle East fenugreek is used in a variety of sweet confections.

spice herb fenugreek

Spices and Herbs (Dill)

Dill (Anethum graveolens, Peucedanum graveolens)

Dill is an annual herb that grows to 40-60 cm tall. The flowers are white to yellow and the seeds are slightly curved with a ridged surface. Its seeds, dill seed, are used as a spice and its fresh or dried leaves, dill weed, are used as herbs. Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles. Dill is said to be best when used fresh, as it loses its flavor rapidly if dried. A multi- purpose herb grown for it's seeds and foliage, dill originates from Eastern Europe. Dill adds a tasty flavouring to fish, lamb, new potatoes, peas and mustard-based dressings. Add dill at the end of cooking, because cooking will destroy most of it's flavour. The flavour is similar to aniseed, so it should be used sparingly when adding it to food else it will overwhelm other flavours. It is the seed that we know so well from pickles. The seeds and herb are also a flavorful addition to breads and other baked goods.
Dill is most commonly used in Russian, German and Scandinavian cooking. The bright green color of the herb is an attractive addition to noodles and rice or mixed into sour cream with other herbs to be served as a dip.

herb dill

Spices and Herbs (Coriander / Cilantro / Dhania)

Coriander (Coriandrum sativum)

Coriander, also commonly called cilantro or dhania, is an annual herb. The plant is native to southwestern Asia west to north Africa. All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, Southeast Asian, Latin American, Chinese and African cuisine. The leaves, and especially the stems, have a very different taste from the seeds, similar to parsley but with citrus-like overtones. The fresh leaves and stems are an essential ingredient in many Vietnamese foods, Asian chutneys, Mexican salsas and guacamole, and occasionally is used in sushi rolls.

Chopped coriander leaves are also used as a garnish on cooked dishes such curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving.
The dried fruits are known as coriander seeds. The dried seeds have a spicy, nutty, citrus flavour when crushed. Most commonly, it is

bought as whole dried seeds, but can also be purchased in ground form. Coriander seed is a key spice in garam masala and Indian curries, which often contain a generous amount of the crushed seeds together with cumin.
Coriander seed is also an important spice in the making of sausages in Germany and South African boerewors.

spice herb coriander cilantro dhania

Spices and Herbs (Fennel)

Fennel (Foeniculum vulgare)

Fennel is native to the Mediterranean region and southwestern Asia.
The Romans called this plant foeniculum, meaning fragrant hay. Fennel stalks and stems are used as a vegetable, while the stronger tasting fennel seeds have a flavor more like aniseed or licorice. In the past, fennel was regarded as an essential culinary spice and as being an herb with mystical properties. Legends suggested it was beneficial for eyesight, and it was subsequently used for gastrointestinal disorders and for coughs. In this respect, its use resembled that of anise and dill. Fennel stalks are becoming more popular as a vegetable or salad, but its European role in cooking is as a flavor for fish, bread and confectionary . In China, it is found in the well-known five-spice powder, along with Szechwan pepper corns, anise, clove and cinnamon.

cooking spice fennel