herbs cooking in spanish

Guide To Cooking With Fresh Herbs Herbs Cooking With Fresh Herbs

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Herbs In Mexican Cooking Kruiden

The other day I was on a tapas tour with a couple. The lady was from London and she told me British food isn’t too flavorful because in the old times they couldn’t grow many herbs and spices there. I thought it was quite curious!

And that led us to discuss how Spanish cooking is full of flavor, but it’s not as exotic or hot spicy as Mexican or Asian in general. We rely mostly on Mediterranean herbs and local seasonings, but the use of spices is moderate – just to add a touch, not to be the star of the dish. Of course, our conversation gave me the idea for today’s post.

So let’s start with the basics: what’s the difference between seasonings, herbs and spices? Well, seasonings seems to be a generic term to refer to any ingredient that is added to food to enhance its flavor. So both spices and herbs are seasonings.

Herbs And Spices Commonly Used In The Latin Cuisine Johanny Kitchen

Then, herbs are fresh plants (that ideally need to be kept refrigerated or on a vase with water, although you also see them used dry), and they add a subtle flavor to foods. They can sometimes be used as garnish. Instead, spices are dry seeds, fruits, roots or stalks that are stored in the pantry and are rarely used as garnish. Their flavor is stronger.

Are you curious to know which seasonings, herbs and spices are used in Spain? Keep reading to discover what are the most common of them used in the Spanish cooking, and that are staples in any local kitchen.

Spring is the season of renewal, evident in the green buds poking up through the warming earth and, here in Mexico, symbolized by the wheat sprouts that adorn altars during Easter week. For many people, this time of year brings with it the urge to plant a garden. As the nitrogen-rich April showers begin preparing the soil, flower lovers peruse seed catalogues and those who keep kitchen gardens start planning the placement of summer vegetables and herbs.

Verouderd Antiek Of Achterhaald Klantenservice Ziggo Mexican

With the current international interest in Mexican cuisine, several mail-order companies have begun to specialize in plants and seeds for Mexican culinary herbs. Even if your space is confined to windowsill pots in a city apartment, you can easily experience the joy of cutting your own fresh herbs as you get creative in the kitchen. Those with no inclination toward tending even the hardiest herbs can now find several of the more common herbs used in Mexican cooking being sold in the produce department of the local supermarket.

The following guide lists only culinary herbs; there are hundreds more used in Mexico for medicinal, aromatic and cosmetic purposes. Although herbs are technically only the aromatic leaves of plants, the list also contains those plants whose seeds are found frequently in Mexican recipes. It includes both idigenous plants used since pre-Hispanic times and herbs that arrived after the conquest. Several of the herbs, in addition to being used in food and beverages, are also employed in home remedies, and these are noted below.

Next month’s column will feature some favorite recipes using these wonderfully fragrant and tasty plants, as well as a source list for ordering Mexican culinary herbs through mail order and Internet sites.

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