Monday, January 9, 2012


Seasoning uses number of herbs and spices, selected from a larger palette. My grandmother often cooked with only salt, pepper and parsley. Almost all seasoning includes salt and pepper. In place of pepper other pungent spice like cumin may be used.

India: ginger, garlic
France: thyme
Italy: garlic, olives, basil
Spain: garlic, olives, oregano
Use the simplest combination that works. Fewer spices is better than more.

Tablespoons for Herbs
Try 1 tbsp of big herbs like garlic and ginger (1 clove garlic or 1/2 inch ginger), lemon juice, fresh chopped parsley or cilantro, etc.

Teaspoons for Spices
Try 1 tsp of dry vegetable powders: paprika, chili
Try 1/4 tsp of spices: cumin, coriander, thyme
Try 1/8 tsp of strong spices: turmeric, chili, salt, pepper

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