Herbs & Spices Recipes & Cookbooks

Herbs and Spices Cookbooks and Recipes

• Allspice (also known as "Jamaican pepper", "newspice", or "pimento") - This is a spice that comes from the dried unripe fruit of the Pimenta dioica plant. The name "allspice" comes from the fact that when the English first encountered the spice, they thought that it combined the flavors of cinnamon, cloves and nutmeg. Allspice is widely used in Caribbean cuisine, especially Jamaican cuisine, and also in Middle Eastern cuisine.
  
  
• Aniseed (also known as "Anise") - Aniseed is a flowering plant, the seeds of which are sweet and very aromatic. It is used in confectionary and to flavor many different kinds of drinks including champurrado (Mexico), Ouzo (Greece), Raki (Turkey), Sambuca (Italy), and some forms of root beer.
  
  
• Basil - Basil is a herb. It is important in Italian cuisine (including as one of main ingredients of pesto), and is also used in Thai cuisine and Vietnamese cuisine. Usually fresh basil is used, and it is added at towards the end of the cooking process, since it tends to lose its flavor if cooked for more than brief period.
  
  
• Bay leaf - These are the fresh or dried leaves of certain plants in the Laurel family (there are several different varieties which are used). Bay leaf is particularly important in Indian cuisine, Indonesian cuisine, and Italian cuisine.
  
  
• Black pepper - This spice is made from the dried fruit of Piperaceae, a vine. The dried fruit is known as "black peppercorns", and it is often ground down to a powder.
  
  
  
• Caraway seed - This spice made from the fruit (the use of the word "seed" is actually a misnomer) of the Caraway plant. The spice is especially common in Central European and Scandinavian recipes.
  
  
  
• Cardamom - Cardamom are actually pods from particular plants. There are actually two varieties, both related to ginger, Elettaria from which comes green cardamom (also known as "true cardamom"), and Amomum from which comes black cardamom (also known by a variety of other names, including "Bengal cardamom", "brown cardamom", "Java cardamom", "red cardamom", "Siamese cardamom", and "white cardamom").
  
  
• Cayenne pepper - A hot spicy chili pepper. It gets its name from the Cayenne, which is the capital of French Guiana.
  
  
  
• Cinnamon - This spice comes from the bark of Cinnamomum verum, an evergreen tree, although the bark of several related species of tree, are also sometimes sold labelled as cinnamon. Cinnamon is used in a number of countries cuisine, particularly Persian cuisine, and is widely used to flavor many kinds of desserts.
  
  
• Cloves - This spices comes from the dried flower buds of Myrtaceae. The plant is native to Indonesia, but it has been introduced to a number of other countries as well. The spice is used in numerous countries' cuisine, and has been used in Europe since at least Roman times. Cloves have have an extremely strong flavor, so should be used sparingly in cooking.
  
  
• Coriander (also known as "ciltrano") - The leaves, fruit, and root of the Coriander plant are widely in cooking.
  • The leaves are used in many countries' food particularly in the Indian cuisine and Mexican cuisine. The leavesand are known in some countries (including the United States and Canada) as "ciltrano", which is the Spanish name of the plant.
  • The dry fruits, known as "coriander seeds", are used in Indian cuisine, in German cuisine and South African cuisine as a ingredient when pickling vegetables and making sausages, and sometimes in Russian cuisine as an ingredient in rye bread.
  • Coriander root is used in a number Asian cuisines, particularly Thai cuisine.
  
  
• Cumin - Cumin is spice that comes from dried seeds of the Cuminum cyminum plant. It is used in many countries' cuisines.
  
  
• Dill - Dill is a small plant, originally from Eastern Europe. Its fresh leaves ("dill"), dried leaves ("dill weed"0 and seeds ("dill seeds") are all used in cooking.
  
  
  
• Fennel - Fennel is an aromatic herb, widely used in many different countries' cuisines. The bulb, foliage, pollen and seeds all have various uses.
  
  
• Fenugreek - Fenugreek is a plant of the family Fabaceae. The leaves and seeds are both used, including in Indian cuisine and Middle Eastern cuisine. The seeds are also used to flavor injera , a type of bread found in Ethiopian cuisine.
  
  
• Garlic - Garlic comes the bulb of the Garlic plant, which is related to onions. It is used both fresh and dried, raw and cooked in many different recipes around the world. In some countries, the shoots or leaves are prepared and eaten as well as the bulb.
  
  
  
• Ginger - Ginger is a spice that comes from the root of the Zingiber officinale plant. It is believed to have originated in China but is now eaten all over the world.
  
  
• Mace - Mace is a spice that comes from the dried arillus (covering) of nutmeg seeds. It is said to have s similar flavor to nutmeg, but more delicate. It also imparts a yellow-orange color when used in cooking.
  
  
• Mustard - Mustards are small plants found widely across the world. The seed from the plant is used as a spice, particularly in Indian cuisine. The seeds can also be crushed to make mustard oil, or alternatively the seeds be ground into a paste and mixed with water and vinegar to make the mustard condiment.
  
  
  
• Nutmeg - This is a spice from the dried seeds of Myristica, which are evergreen trees. It is used in many countries cooking. Mace, another spice, comes from the same tree.
  
  
• Oregano - Oregano is a plant native to Europe, the Mediterranean region, and parts of Asia. It is used in Greek cuisine and Italian cuisine, including to add flavor to pizza.
  
  
  
• Paprika - This is spice made by grinding dried sweet red or green bell peppers (the word "paprika" is also frequently used to refer to the peppers themselves). It is used in many countries' cuisine, but is particularly important in Hungarian cuisine.
  
  
  
• Piri-piri - This is the name uised in Portugal, and the former Portuguese colonies of Angola and Mozambique to describe the African birdseye chili, which is a variety of chili pepper.
  
  
• Rosemary - Rosemary is a perennial herb. Its leaves, which have a bitter taste, are often used in Mediterranean cuisine.
  
• Saffron - Saffron is a spice that is derived from the dried stamen of the Saffron Crocus flower. It is widely used in Indian cuisine, Arab cuisine, Moroccan cuisine, and Persian cuisine. It is also a key ingredient in French cuisine's bouillabaisse, Italian cuisine's risotto alla milanese, and Spanish cuisine's paella.
  
  
• Sage - This is a herb from the Common sage plant, Salvia officinalis. It has a slightly peppery flavor and is widely used in European cuisines. In Middle Eastern cuisine, it is used to flavor mutton.
  
  
• Star anise - This is a spice from the star-shaped fruit of Illicium verum tree. It is used in Chinese cuisine, Indian cuisine, Indonesian cuisine, Malaysian cuisine, and Vietnamese cuisine, and has a flavor similar to aniseed.
  
  
• Tarragon - Tarragon is a perennial herb. It used particularly in French cuisine (it is one of the main ingredients in Béarnaise sauce).
  
  
• Thyme - Thyme is a widely used herb. It is common in Arab cuisine, Caribbean cuisine, French cuisine, Greek cuisine, Italian cuisine, Lebanese cuisine, Persian cuisine, Spanish cuisine, and Turkish cuisine.
  
  
• Turmeric - Turmeric is perennial plant related to ginger. The rhizomes (part of the root) are boiled, dried, and then ground into a yellow powder. Turmeric has a yellow color, which it imparts to food, and is used as a spice in Indian cuisine, Indonesian cuisine, Malaysian cuisine and Middle Eastern cuisine.
  
  
• Zereshk - This spice is made from the dried fruit of the Berberis plant. It is used in many different dishes in Persian cuisine.

• How to Cook with Herbs and Spices
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Anti-Aging Herbs : Feel Better, Live Longer and Look Younger - Includes Recipes! (Healing Foods Series) By Lee Anne Dobbins Released: 2012-01-28 Kindle Edition   Product Description: From Amazon Best Selling Author Lee Anne Dobbins: Are you looking for a way to feel great, look great and enjoy life to the fullest as you get older? The answer could be in the foods you eat! This book takes a look at some of the most popular herbs that can help protect you from some of the side effects of aging. Inside you will find information on the health benefits of each herb as it relates to aging including any information from any published scientific studies that the author could dig up on each herb. This book is for you if you want to learn how to: - Have more energy than you ever have in your life - Decrease fine lines and wrinkles and protect your skin against getting more - Keep your mind sharp and clear for the rest of your life and improve your mood - Improve your night vision and protect your eyes against macular degeneration - Detox your liver and gallbladder by eating delicious salads - Lessen the symptoms of menopause - Decrease your risk of enlarged prostate and baldness - Help your body fight off disease, heart problems and even cancer Not only will you learn what herbs to take to avoid problems associated with aging, you'll also get delicious and easy to make recipes that use the herbs which are readily available as well as other anti-aging foods. Recipes include: Apple Ginger Oatmeal Coconut Berry Smoothie Watermelon Ginger Smoothie Walnut Protein Pancakes Cinnamon Walnut Quinoa Sugar Free Bilberry Jam Oat Flour Bilberry Muffins Black Cohosh Tea Ginseng Tea Dandelion Walnut Salad Turmeric Ginger Garlic Soup Egg Salad With Turmeric Carrot Ginger Soup Gotu Kola Rice Soup Ginseng Chicken Soup Black Bean Meatless Burger Garlic Ginger Stir Fry Chicken Chicken Turmeric Curry Garlic Dill Salmon In Foil Ginger Grilled Salmon Crushed Garlic Bread Garlic Broccoli Roasted Cauliflower With Turmeric Spaghetti Squash With Spiced Walnuts Sautéed Asparagus With Ginger And Sesame Seeds< Sautéed Dandelion Greens With Garlic Spicy Sautéed Dandelion Flowers Squash Brownies Berries With Ginger Cream Flourless Almond Butter Dark Chocolate Cookies

103 Seasoning Mix Recipes A Blend of Seasons and Herbs By Herb Bryant Released: 2012-01-03 Kindle Edition   Product Description: A mixture of seasoning made from spices and herbs. These spices are a blend of different brands that vary in favor, sweetness and hotness. I even have a salt substitute recipe. Some of these seasoning recipes comes with foods that you can prepare and use these seasoning mixes on. List of seasoning and spice recipes include Barbeque Spices, Chicken Spices , Baking, Fried you name it, I got it. You better believe it's going to be dang gone good!... Table of Contents Adobo Blend / pages 6-8 Adobo Chili Spice for Pork / pages 8-9 African Malayan Curry Powder / pages 9-10 All-Purpose Herb Blend / pages 10-11 All-Purpose Seasoning / pages 11-12 All Purpose Spice Rub / pages 12-13 Apple Pie Spice / page 13 Apple Pie Spice 2 / pages 13-14 Bali Seasoning / pages 14-15 Barbecue Spice / page 15 BBQ Rub / pages 15-16 Bay Seafood Seasoning Blend / pages 16-17 Bay Seasoning / pages 17-18 Beau Monde Seasoning / pages 18-19 Cajun Blackening Spice /page 19 Cajun Seasoning Blend / page 20 Cajun Spice Seasoning Mix in a Jar / pages 20-21 California Chili Powder / pages 21-22 Chef's Salt / pages 22-23 Chili Popcorn Seasoning / page 23 Chili Powder / pages 23-25 Chili Seasoning Mix / pages 25-26 Chili Seasoning Mix 2 / page 26 Chinese Five-Spice Powder Blend / page27 Chinese Seasoning / pages 27-28 Colonel Sanders' Secret Herbs and Spices / pages 28-29 Crab and Shrimp Seasoning / pages 29-30 Creole Cajun Seasoning / 30-31 Creole Seasoning Mix / pages 31-32 Cumin Salt / page 32 Curry Blend / pages 32-33 Curry Powder / pages 33-34 Emeril Bayou Blast Seasoning / pages 34-35 Emeril Southwestern Spice / page 35 Essence Seasoning / page 36 Farmer’s Market Herb Seasoning / pages 36-37 Firehouse Chili Powder / pages 37-38 Fish Seasoning / pages 38-39 Garam Masala Spice Mix / page 39 Garlic Herb Seasoning / page 40 Garlic Powder / page 41 German Seasoning / pages 41-42 Grecian Seasoning / page 42 Greek Seasoning Blend / pages 42-43 Heloise's No-Salt Substitute / pages 43-44 Herbes De Provence / pages 44-45 Herbes De Provence 2 / pages 45-46 Herb Rub / page 46 Herb Seasoning / page 47 Herb Shaker Mix / page 48 Homemade Chili Powder / pages 48-49 Homemade Shake and Bake / pages 49-50 Homemade Sloppy Joe Seasoning Mix / pages 50-51 Homemade Taco Seasoning / page 51 Homemade Spaghetti Seasoning Mix / pages 52-53 Hunan Spice / page 53 Hungarian Spice / pages 53-54 Indian Masala / pages 54-55 Italian Flavored Shake In-A-Bag Mix / pages 55-56 Italian Seasoning / pages 56-57 KFC Chicken Seasoning Mix / pages 57-58 Lazy Garam Masala Spice / pages 58-59 Lemon Extract / page 59 Lemon Extract 2 / page 59-60 Lemon Herb Seasoning / page 60 Lemon Herb Seasoning 2 / page 61 Lemon Pepper Seasoning Mix / page 61-63 Lemon Pepper Seasoning Mix 2 / page 63 Mediterranean Seasoning / pages 63-64 Mexican Adobo Rub / pages 64-65 Middle Eastern Spice Mix / pages 65-66 Mild Curry Powder / page 66 Montreal Steak Seasoning / pages 66-67 Moroccan Rub / pages 67-68 Northern France Seasoning / pages 68-69 Old Sour / pages 69-70 Onion Soup Mix / pages 70 Outback Steak Seasoning / pages 70-71 Poultry Seasoning / pages 71-72 Poultry Seasoning 2 / page 72 Pumpkin Pie Spice / page 73 Red Lobster Cajun Seasoning / pages 73-74 Rose Sugar / pages 74-75 Sage Shake-In-A-Bag Mix for Pork Chops / pages 75-76 Salt Substitute / pages 76-77 Santa Fe Spice Rub / pages 77-78 Sazon Preparado / pages 78-79 Schilling "Salad Supreme" / pages 79-80 Seasoned Salt / pages 80-81 Sloppy Joe Seasoning Mix / pages 81-82 Southwest Seasoning / page 82 Southwest Spice / page 83 Spaghetti Seasoning Mix / pages 83-84 Spicy Seasoning Mix / page 85 Stuffing Seasoning / pages 85-86 Szechwan Peppercorn Salt / page 86 Taco Meat Seasoning / pages 87-88 Taco Seasoning / pages 88-89 Taco Seasoning Mix / pages 89-90 Taco Seasoning Mix in a Jar / page 90 Vanilla Extract / page 90 Vanilla Powder / pages 91-92 Vanilla Sugar / pages 92-93 Yucatan Chili Spice Mixture / pages 93-94

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs By Karen Page Little, Brown and Company Hardcover (392 pages) List Price: $35.00* Lowest New Price: $17.99* Lowest Used Price: $15.18* Usually ships in 24 hours* *(As of 10:57 Pacific 3 Feb 2012 More Info) Click Here Product Description: Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essential reference for every kitchen. Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

Healing Herbs & Spices : Health Benefits of Popular Herbs & Spices Plus Over 70 Recipes To Use Them In (Healing Foods Series) By Lee Anne Dobbins Released: 2012-01-17 Kindle Edition   Product Description: Wouldn't it be great to improve your mood and memory simply by adding a delicious spice to your next meal? Do you know what herbs you should cook with to help improve your digestion and prevent that bloated gassy feeling? How about the key spices that will help you improve your immune system and fight off diseases? Herbs and spices are more than just something to be kept in bottles in your pantry, they can help improve your health, make you happier and even improve your looks! In this book, you will learn about the healthiest herbs and spices, how they help improve your health and how to cook with them. You'll have a new appreciation for everyday herbs that you can find in your grocery store right now plus you'll get over 70 recipes that show you how to take advantage of they healing properties in delicious foods that you and your family will love! Here Are Just A Few Of The Recipes You Will Find Inside: Healthy Banana Spice Muffins Anise Squash Soup Lemon Caraway Broccoli Cardamom Chicken Stew Celery Seed Dressing Cashew Cilantro Couscous Cinnamon Maple Squash Fennel Cookies Roasted Garlic Soup healthy Ginger Cookies Horseradish Cheese & Dill Omelet Microwave Lemon Balm Pudding Licorice Root Tea Baked Squash And Apples Roasted Shrimp With Marjoram Mint & Ginger Haddock Mustard Potato Salad Cauliflower Nutmeg Soup Spicy Banana Bread Caramelized Onion Quiche Lemon Garlic Chicken with Oregano Paprika BBQ Rub Lemon Rosemary Salmon Spicy Chocolate Cookies Saffron Rice Slow Cooker Pork and Apples Savory Green Beans Tarragon Cranberry Chicken Salad Lemon Thyme Rice Butternut Squash and Vanilla Bean Soup

Smoke & Spice, Revised: Cooking with Smoke, the Real Way to Barbecue [SMOKE & SPICE REV REV/E] By Cheryl Alters(Author) ; Carlton Books Ltd(Author); Jamison, Bill(Joint Author) Jamison Harvard Common Press Paperback Lowest New Price: $123.57* Lowest Used Price: $13.26* *(As of 10:57 Pacific 3 Feb 2012 More Info) Click Here

Authentic Indian Mushroom Recipes (Book 1) By Mr Chef From the Kitchen Released: 2012-01-01 Kindle Edition   Product Description: Have you been in an Indian restaurant or have tasted an Indian recipe south and wondered if you can make it at home? Well, you can cook wonderful Indian meals with Indian recipe South Indian style. I have enjoyed researching and preparing these Indian recipes south and I am sure you will too. Here are few tips, techniques and secrets to cokking Indian recipe South Indian style. Enjoy exploring Indian recipe, south Indian style!

Sauces: Classical and Contemporary Sauce Making By James Peterson John Wiley and Sons Hardcover (504 pages) Lowest Used Price: $3.43* *(As of 10:57 Pacific 3 Feb 2012 More Info) Click Here

Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs (Illustrated Edition) By Anonymous Ladislav Deczi Released: 2009-11-05 Kindle Edition List Price: $4.95* *(As of 10:57 Pacific 3 Feb 2012 More Info) Click Here Product Description: This Book includes many Recipes of both common and unusual Vegetables and Fruits. It is recommended not only for Vegetarians but for Anybody who wants to eat fresh no Animal Food. An excerpt: "ESCALLOPED CARROTS Take six small fine-grained carrots and two small white onions, boil in water until tender, from forty-five to sixty minutes, just enough water to keep from burning. Do not scrape them, and the flavor will be retained; do not cover them and the color will be preserved. When the onions are tender remove them. When the carrots are done peel them and slice thin. Put in baking dish a layer of carrots, sprinkle with salt and pepper and dots of butter. Proceed in this way until you have used all the carrots. Moisten with a cup of new milk, into which a beaten egg has been carefully stirred, and a good pinch of salt. Spread over the top a layer of bread crumbs and bake until a nice brown. CITRON PUDDING Cream together half a cup of butter and one cup of sugar; add the well beaten yolks of five eggs, the juice and grated peel of one lemon, and whip until very light, then add the whites beaten to a froth alternately with two full cups of flour, through which must be sifted two even teaspoonfuls of baking powder. Butter a mold lavishly, line it with strips of preserved citron, using a quarter of a pound for a pudding of this size, put in the batter, cover and set in a pan with boiling water in a good oven. Keep the pan nearly full of boiling water and bake steadily one and one half hours. Dip the mold in cold water, turn out upon a hot dish, and eat at once with any kind of sweet pudding sauce. The mold must not be filled more than two thirds full, in order to give the pudding a chance to swell."

Herbs & Spices: The Cook's Reference DK Publishing Hardcover (336 pages) List Price: $30.00* Lowest New Price: $17.64* Lowest Used Price: $14.50* Usually ships in 24 hours* *(As of 10:57 Pacific 3 Feb 2012 More Info) Click Here Product Description: The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking.

Edible Wild Plants (The Wild Food Adventure) By John Kallas Ph.D. Gibbs-Smith Released: 2010-06-15 Kindle Edition (416 pages) List Price: $9.99* *(As of 10:57 Pacific 3 Feb 2012 More Info) Click Here Product Description: Edible wild plants have one or more parts that can be used for food if gathered at the appropriate stage of growth and properly prepared. Edible Wild Plants includes extensive information and recipes on plants from the four categories: Foundation greens: wild spinach, chickweed, mallow, purslane; tart greens: curly dock, sheep sorrel, wood sorrel; pungent greens: wild mustard, wintercress, garlic mustard, shepherd’s purse; and bitter greens: dandelion, cat’s ear, sow thistle, nipplewort.