Ingredients H

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Herbs | Hibiscus | Hominy | Honey | Huitlacoche

Herbs

Herbs are the fresh or dried leaves of certain aromatic plants. In contrast, spices are generally defined as the stems, flowers, bark, roots or seeds (see Spices). Herbs add texture, color and a variety of flavors to dishes around the world. Fresh herbs have, with a few exceptions, much more flavor than dried. When substituting fresh for dried, use two to three times as much fresh as dried.

Bay leaves

The long, dark green leaf of the bay laurel tree. It imparts a mildly clove-like flavor to stocks, sauces and stews. Fresh leaves have a much richer flavor than dried. Bay leaves are not to be eaten themselves.

Basil

A deep green herb whose leaves are used to season many dishes in many cuisines. Basil is especially popular in Italian cooking and around the northern Mediterranean coast. Its sweetness pairs especially well with tomatoes. Thai basil is a particular variety with an anise-like flavor that is common in Thai and Vietnamese cooking.

Pesto Genovese (Italian basil-pinenut sauce)

Chervil

Common in French and other European cuisines, chervil has a delicate licorice flavor. It is used chopped to flavor sauces and as a garnish.

Cilantro:

Dhanya Chatni (Indian cilantro chutney)

Jocon (Guatemalan chicken in a tomatillo-cilantro sauce)

Pebre (Chilean cilantro sauce for grilled meats)

Dill:

Mizeria (Polish cucumber & sour cream salad)

Parsley

Chimichurri (Argentine parsley-garlic sauce for grilled meats)