Spices and Herbs (Mustard)

Mustard (Brassica hirta/Sinapis alba, Brasssica juncea, Brassica nigra)

Mustard seeds are the proverbially small seeds of the various mustard plants. The seeds are about 1 mm in diameter, and may be colored from yellowish white to black. The seeds can come from three different plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white or yellow mustard (B. hirta/Sinapis alba).
Mustard is best adapted to cool temperate climates and as such, currently over 80% of the world's condiment mustard seed is grown in Western Canada and North and South Dakota, USA. Other growing areas include eastern Europe, the UK, China and India. In the Indian subcontinent they are often used whole, and are quickly fried in oil until they pop to impart a flavor to the oil.

Mustard seeds are also ground and made into a thick yellow paste with a sharp taste that is prepared by mixing the ground seeds with water, vinegar or other liquids, and adding ingredients such as flour. A strong mustard can cause the eyes to water, burn the palate and inflame the nasal passages. For this reason, mustard can be an acquired taste for some.

There are many varieties of mustard, which vary in strength and flavor. Most popular are Dijon, Bavarian sweet, whole-grain and English mustards.
Mustard is most often used as a condiment on meat, especially cold meats such as ham - the French like strong Dijon mustard with steak. It is also used as an ingredient in mayonnaise and vinaigrette, in marinades and barbecue sauce. Honey mustard is most often used as a topping for sandwiches and as a dip for French fries, onion rings, and other finger foods. It can also be used as a base for salad dressing when combined with vinegar and/or olive oil. Mustard is a popular accompaniment to hot dogs or hamburgers, often in combination with ketchup or tomato sauce. The Colman's English Mustard is a very popular brand in this part of the world.
Dry mustard, typically sold in tins, is used in cooking and can be mixed with water to become prepared mustard.

spice mustard

Spices and Herbs (Oregano)

Oregano (Origanum vulgare)

Oregano is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. It is a perennial herb, growing to 20-80 cm tall. Oregano derives its name from two Greek words meaning "the joy of the mountain.". Oregano is an important culinary herb and is widely used in Greek and Italian cuisines. The dish most associated with oregano is pizza. Its relatives have probably been eaten in Southern Italy for centuries. It's a natural for all types of tomato sauces but also goes well with egg and cheese dishes. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. It is a hardy member of the mint family that has been used for flavoring fish, meat and sauces since ancient times. It was long referred to as wild marjoram. Oregano is often used in tomato sauces, fried vegetables and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. Oregano also combines well with pickled olives, capers and lovage leaves.
Oregano is an indispensable ingredient for Greek cuisine. It adds flavour to Greek salad and is usually used separately or added to lemon-olive oil sauce that accompanies almost every fish or meat barbecues and some casseroles. It has an aromatic, warm and slightly bitter taste. Turkey and Greece are the principal suppliers of Greek oregano.

herb oregano

Spices and Herbs (Nutmeg)

Nutmeg (Myristica fragrans)

Nutmeg and mace come from same aromatic, evergreen tree that grows to about 20 metres, with dark green leaves, aromatic flowers, and large, brownish / yellow fruit. The tree is native to the Banda Islands of Indonesia but today nutmeg is commercially cultivated in other parts of Indonesia, Malaysia, Grenada, and Sri Lanka. The female trees produce the fleshy fruit that splits in half once mature. Nutmeg is the dried seed of this fruit, while the bright red, lacy covering is the mace. Nutmegs can be harvested when the trees are 7 to 9 years old, and the tree reaches full harvest maturity after about 20 years.
Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light-coloured dishes for the bright orange, saffron-like colour it imparts. Nutmeg is a flavorsome addition to cheese sauces and is best grated fresh.
It's traditionally used to flavor Italian sausages, Middle Eastern lamb recipes, and various spice blends (eg. garam masala).
Elsewhere it is used in potato dishes, sauces, baked goods and processed meats. Nutmeg is used in recipes for pies, cookies, cakes, puddings, custards, sauces, soufflés and in soups (especially split pea and tomato soups),with seafood, fish, chicken, beans, and eggs. It works well with cheeses and a variety of vegetables like cabbage, broccoli, onions, eggplant, spinach, squash, Brussels sprouts and mashed potato. It is also sprinkled on eggnog, mulled wines and punches.

spice nutmeg

Spices and Herbs (Mint)

Mint (Mentha)

Mentha is a genus of about 25 species and several varieties of flowering plants in the mint Family. The many species are distributed across Europe, Africa, Asia, Australia, and North America. Mints are aromatic, almost exclusively perennial, rarely annual, herbs with leaf colors that range from dark green and gray-green to purple, blue and sometimes pale yellow. The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, chocolate, ice creams and other desserts. It is commonly is used with lamb dishes (notably as mint sauce with roasted lamb) or with vegetables like peas and baby potatoes. Mint is often used in salads and also as a granish for desserts and other dishes. Mint essential oil and menthol are also extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste and chewing gum.

herb mint flavoring

Spices and Herbs (Marjoram)

Marjoram (Origanum majorana)
Marjoram is a perennial herb or undershrub with sweet pine and citrus flavours. It is also known as Sweet Marjoram and is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade.
A related herb, oregano, is also called Wild Marjoram which has a stronger flavor and a more penetrating quality.
Marjoram is said to belong to the mint family with other more common herbs – basil, mint, oregano and sage. What is interesting is that all marjorams are oreganos, but not all oreganos are marjorams.
The grassy, lemony taste of fresh marjoram goes well with delicate fish, white bean salads, fresh vegetables and tomato sauce. Use it to make pesto, add to a bouquet garni or mix in a compound butter. Let marjoram breathe new life into your standard roasted chicken and baby potatoes.
Although fresh herbs are preferred on many menus, dried herbs have their place, too. Marjoram dries particularly well, keeping its fragrance better than many other herbs. Perhaps, that is why it is favored for hearty meals like venison ragout or stew with cabbage and potatoes.
The more you use marjoram in your cooking, the more it will begin to haunt your taste buds and bug you to find new ways to use it.

cooking herb marjoram oregano