Herbs & Spices

When deciding whether to use fresh herbs or dried ones, consider how long the food is going to cook. For a long cooking time, dried herbs are generally used. For a short cooking time, use fresh herbs, if they're available, to really appreciate the flavors these can add to foods. For equal flavor you will need more fresh herbs than dried ones, because the dried ones are more concentrated. However, in time dried herbs lose their potency. Keep your herbs and spices in the cupboard or drawer away from light for longer shelf life. Replace older ones yearly.

• There are particular combinations of spices identified with ethnic dishes. You can take advantage of these spices to vary recipes and create new ones.

• Mexican	Italian	Asian	Greek	Indian
  Salsa	Parsley	Soy sauce	Lemon juice	Turmeric
  Chilies/powder	Rosemary	Ginger	Oregano	Ginger
  Cilantro	Basil	Cilantro	Cinnamon	Cilantro
  Cummin	Tomatoes	Red pepper	Cummin	Cummin
  Onion	Oregano	Dry mustard	Dill	Curry powder
  Garlic	Garlic	Garlic	Nutmeg	Red peppers
  			Pepper	Pepper