Seasoning. Flavour. Herbs. Spice.
Food is generally palatable (unless you really don’t know how to cook) but can usually be improved by the addition of that little something extra.
This instalment of The Foodie 13 takes a look at the herbs, spices and seasonings that you might not have previously considered or cooked with, but are actually rather essential to having a well-rounded spice pantry.
So, without further adieu…
1 – Lavender – I’ll admit that it’s gentle hue, which is both a colour, flavour and fragrance, was something that has grown on me slowly over the years. Once relegated to old ladies’ soap dishes, lavender is now coming out into the spotlight to shine in more mainstream preparations. It’s faintly floral, herbal notes are a perfect compliment to a myriad of dishes, from roasted meats a la Provence, to sweeter endeavours, like the chocolate chip lavender fookie (big fuckin’ cookie) I made several months ago. Plus, one whiff of it’s heady aroma can make you feel like you’ve been summering in the south of France. Not bad for a handful of powdery blossoms, eh?
