Herbs & Spices

Allspice is the dried brown berry of the tropical Pimenta dioica tree, which is a member of the myrtle family. The flavour brings to mind cinnamon, cloves, nutmeg, and pepper.

Aniseed seed has a spicy, sweet, liquorice taste and is often used in baked goods, candies, drinks, and breath fresheners.  It can be used in both savoury and sweet dishes, whole or ground.

Star anise has a distinct licorice-like taste and is often used to add flavour broths, soups and curries. The seeds are bigger and darker than Anise Seeds. It can be used whole or ground.

Unmistakably the king of herbs. Basil has been cultivated for over 5000 years and is indispensable to Mediterranean cookery. It adds flavour to seafood and salads and is the main ingredient in pesto. Basil and tomato is a match made in heaven and should never be separated. 

An aromatic leaf that comes from several plants. Most commonly used in South Africa is Bay laurel (Laurus nobilis) or true bay leaf. Here in South Africa we commonly see it used in Indian dishes like biryani and Cape Malay dishes like bobotie. It also features in curries, marinades and spice mixes like Garam masala.

This Spice needs no introduction, salt’s best friend and undoubtedly the most popular spice of all. It comes from the tropical, flowering, trailing vines of the Piperaceae family. Black pepper is produced from the green, unripe drupe of the pepper plant. During the drying process the skin surrounding the seed shrinks and darkens into a wrinkled black layer.

Cardamom is native to India and come in three varieties. Green cardamom (which is the most common), white cardamom (bleached green cardamom) and black cardamom. The aroma of cardamom is unique with a slight hint of eucalyptus.

The berries of the capsicum plant. We have been cultivating chilli peppers since around 3500 BC. There are about 4000 different varieties, which can be divided in to 5 domesticated species, namely capsicum annuun, capsicum baccatum, capsicum chinese, capsicum frutescens and capsicum pubescens.

A perennial flowering plant, cultivated since the middle ages, with many culinary uses.  Chives have a mild onion flavour which lends itself well to soups, dips, seafood and egg dishes. 

Cinnamon is was highly prized by the ancients. True cinnamon is native to India, Sri Lanka, Bangladesh and Myanmar. The inner bark of the plant is dried and sold in small quills or in powdered form. Cinnamon is used as a  flavouring for sweet dishes in the west and savoury dishes in the east.

Cloves are the immature, unopened flower buds of the clove tree. They are picked when the buds turn from pale green to pinkish-red. They are dried to a dark brown spice resembling small nails. Cloves are used in both savoury and sweet dishes. The Boer Aunties use cloves as a remedy to soothe tooth ache.

A firm favourite in the South African household. Biltong is the first thing that comes to mind when we think of coriander seeds. A versatile spice used in Indian, Latin American, Middle Eastern and North African cuisine. Notably coriander seeds is also one of the the ingredients in the popular Garam masala.

The dried, boat shaped, seed of the Cuminum  cyminum herb. Cumin is native to the Middle East and is popular in Indian, Latin American and North African cuisines. 

The leaves of the Murraya koenigii tree, native to the Indian subcontinent. Curry leaves are fried in oil at the start of making a curry.

A mixture of herbs and spices usually consisting of ground turmeric, coriander, chilli, ginger and cumin. The name “curry” derives from the Tamil word “kari”, meaning “sauce”.

An annual herb of the parsley family. Both the seeds and leaves are used. Dill has an aromatic flavour similar to caraway and is used for flavouring soups, salads, sauces and pickles. Gravlax and borscht are two popular dishes that come to mind.

Fennel is sometimes confused with dill, and although they fall under the same family (Apiaceae), they are two different herbs. Both fresh fennel and the dried seeds can be used. Fennel has has a mild anise flavour and is used in flavouring fish, pork, and certain breads and cakes.

If basil is the king of herbs, then garlic must be the god of herbs. “Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime…Please, treat your garlic with respect…Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don’t deserve to eat garlic.”   – Anthony Bourdain

Originating from tropical Asia, ginger is now cultivated in China, India, West Africa, West Indies, and Jamaica. The under ground rhizomes of the plant is used and should be peeled before use. Dried ginger is also available, but differs somewhat in flavour.

A perennial plant originating from Europe and Asia. Horseradish is grated and used as a peppery condiment, much like mustard.

Native to South-East Asia, but also found in Africa, South America and Australia. Lemon grass has spiky, pointed leaves containing an aromatic oil with a strong lemon flavour. Lemon grass goes well with stews and curry.

Poppy seeds are obtained from the opium poppy, the source of opiates like morphine, codeine and heroin. Don’t worry though, the seeds are harmless and delicious. There are two varieties of poppy seed: European (blue grey seeds) and Asian (creamy coloured seeds). In Western cuisine they are mainly used in baking, decorating baked goods like breads and buns. In India they are used as part of certain spice mixes like kormas and tandooris.    

Rosemary is a bushy evergreen shrub with unmistakable needle-like leaves and light blue flowers. Rosemary is well suited for roasted and stewed meats and pairs well with garlic and lemon. It has a robust flavour that can over power and even become bitter, so moderation is key.

Saffron is the dried stigma of the Crocus sativus flour. The stigmas are extracted individually by hand. It takes about 150 flowers to yield 1g of dried saffron, making it the most expensive spice in the world. Saffron is particularly associated with rice dishes such as the famous Spanish paella and the Italian risotto alla Milanese.

Sage is a perennial shrub native to Southern Europe. It has a powerful flavour and can be cooked for prolonged periods. Sage pairs well with fatty meats and pastas. Veal Saltimbocca and Gnocchi with burnt butter and sage are two of my favourite dishes that come to mind.

Thyme is an evergreen plant native to the Mediterranean and related to oregano. There are over three hundred variaties of thyme, but we mainly use common thyme (Thymus vulgaris) and lemon thyme (Thymus citriodorus). It is mainly used to flavour savoury dishes like roasted or braised meats, soups, stocks and vegetables. 

Vanilla is primarily derived from the Vanilla planifolia orchids, native to Mexico, Guatemala and Belize. The pods are harvested while still unripe and briefly blanched in hot water before being fermented in airtight containers. This process (known as sweating) promotes an enzyme reaction, causing the flavour to develop. Vanilla essence is made by steeping the pods in alcohol, but this is inferior in flavour.