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Showing 1–10 of 15 results
Basil is a culinary herb of the family Lamiaceae (mint). In India it is known as Tulsi or Tulsa. It is a tender plant, and is used in cuisines worldwide. Holy basil is native to the Indian Subcontinent and grows throughout Southeast Asia.
Chili Flakes is a hot dried red pepper and is not made of one type of chilli, but from various combinations of ancho, bell, cayenne, and other dried red peppers.
Garlic granules aredried garlic that has been coarsely ground to a sand-like consistency. It's made by drying fresh garlic cloves in an oven, then grinding the cloves into garlic granules with a spice grinder. They can be used as spice, herb and in spice blend.
Garlic powder is a spice that is derived from dehydrated garlic and used in cooking for flavour enhancement.
The Arabic word for spices, “baharat” refers to a Middle Eastern seasoning blend that's also known as Lebanese seven-spice blend. The mixture varies by region but it typically contains some combination of black pepper, allspice, cinnamon, nutmeg, coriander, cumin, paprika, cardamom, cloves and ginger. It is commonly used to flavor many Lebanese dishes.
With garlic and onions as the savory cornerstone, the most common Mexican spices and herbs are coriander, allspice, cloves, thyme, Mexican oregano, Mexican cinnamon (Ceylon), cumin and cacao which showcase the breadth of Mexican food.
It is a common mix of different dried herbs which is ready for use without needing to measure out individual quantities. A typical mix includes equal parts of: Basil, Marjoram, Oregano, Thyme, Sage, Parsley and Rosemary.
Onion powder is dehydrated, ground onion that is commonly used as a seasoning. It is a common ingredient in seasoned salt and spice mixes.
Oregano is a perennial herbaceous plant with small purplish flowers that grows to about 1 to 2 feet tall. It is an herb whose dried leaves are used in cooking to add flavor, especially in Italian cooking.
Seasoning means to bring out or intensify the natural flavour of the food without changing it. It is usually added near the end of the cooking period.