The term “spices” is often used broadly to include all seasonings. Spices come from the bark, roots, leaves, stems, buds, seeds, or fruit of aromatic plants and trees which usually grow only in tropical countries. Pepper, allspice, cloves, nutmeg, mace, cinnamon, ginger, saffron, and turmeric are spices.
Herbs are soft, succulent plants which usually grow in the temperate zone. Until recently cooks have had to make do with very few fresh herbs, such as sage, parsley, and thyme. Nowadays you can also find fresh basil, coriander, chervil, tarragon, rosemary, and dill. Since herbs are at their best when they are young and freshly picked, it is well worth growing your own.
Extracts are The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring. Food extracts as they are often labeled, are used to add a concentrated flavor to many food dishes, especially baked goods and desserts, without adding additional volume.
Pumpkin pie spice is always a useful thing to have around the house, especially in the fall when pumpkin and winter squash are cheat and abundant. Or if you are like me and simply like to eat a pumpkin pie or pumpkin custard most any time of the year. However, I find making your Pumpkin spice is best because you can adjust your spice volume to meet your taste and dietary needs. Ginger something gives people trouble with heartburn and I find that orange zest gives the spice blend and nice citrus edge which appeals to many. Here is a basic Pumpkin spice recipe, but feel free to experiment with it to best accommodate your family’s tastes.
Pumpkin Pie Spice Ingredients
1 teaspoon ground allspice
1 teaspoon ground clove
2 teaspoon ground ginger or ground dehydrated orange zest
2 teaspoon nutmeg
3 Tbsp ground cinnamon
Pumpkin Pie Spice Directions
Combine all ingredients in a small mixing bowl
whisk together thoroughly.
Pour the pumpkin pie spice into an airtight
store the sealed pumpkin pie spice container in
a cool dry place.
The pumpkin pie spice should be used within 6
months for best results.
I use my coffee bean grinder to make the ground orange zest, which works fine if you start with either purchased or home make dried orange zest. however, you do want to make sure that all the orange zest is finely ground without large bits, so, it will distru=bute evenly in your recipe.
Ginger is a popular spice and a
favored ingredient, especially in Indian and Asian cuisine. It is used to add
flavor and fragrance to many recipes. For centuries now, ginger has also been
used for its medicinal value. Though it is sold in many forms, the most popular
types are ground ginger and dried ginger. Ginger is considered a root solution
for numerous health conditions. Whether you have a terrible cough and are
suffering from digestive distress, ginger can cure many ailments. However,
there are certain health conditions which demand a complete ginger ban. In such
a case, finding a dried or ground ginger substitute becomes essential.
What Are Some Good
Ground Ginger Substitutes?
If you are looking for an emergency substitute for ground ginger, here are a few ground ginger substitutes that work well during cooking and baking.
The taste of allspice resembles that of nutmeg, cinnamon, and a variety of other spices. Allspice is a dried unripe berry that has a mildly sweet flavor. It is often used in meat and vegetable recipes as a replacement for ginger. If your recipe required you to add a teaspoon of ground ginger to it, you could replace it with a teaspoon of ground allspice instead.
Pumpkin Pie Spice is a famous American spice mix. It consists of a blend of ground cinnamon, cloves, nutmeg, ginger, and allspice. It is often used as a seasoning or an ingredient in a variety of recipes, including pumpkin pie. Unfortunately, while pumpkin pie spice can be used to replace ground ginger, it will also give it a slightly different taste and color.
Mace is a particularly good substitute for ground ginger in baking recipes. Mace is essentially the thin exterior coating on nutmeg. It is warm and aromatic, which is why it is often used as a replacement for ground ginger in a variety of recipes. Replace a teaspoon of ground ginger with a teaspoon of ground mace and the taste will remain more or less the same.
Cooking is easy if you know some
simple kitchen hacks. We hope we have been able to teach you some new ones
Coriander is easy to grow and is best used fresh, and therefore is a very
good choice for growing your
own kitchen herbs. Especially if you like cooking, Asian or Latin food. Coriander
finds several uses because both the leaves and seeds are used as food. The
leaves of coriander are, called cilantro, can be chopped and used for garnishing
or used while cooking in a variety of dishes including, rice, soups, salsa, and
To grow coriander,
you need to provide the plant with a lot
of sunshine as is the case usually when growing kitchen herbs though when the
sun is at its peak; it prefers some shade.
If the plant is not cared for well, it very
often does not grow rich foliage and instead of
flowers and produces seeds. So, if you are growing coriander for its leaves, you should keep the conditions right for
Coriander can be
grown directly from its seeds by sowing them in the soil.
Cilantro is really easy to grow, fast growing, and does not require a lot of
Cilantro was one of the first herbs/spices grown by the early colonists in
America. Growing a few feet of Cilantro in the Spring, and areas with milder
winters as a fall and winter crop will provide plenty to eat, dry for later use
and/or to let go to seed in hot weather to use as Coriander spice.
When to plant cilantro
depends on the general climate condition in which you live and the specific
average hardiness frost dates. The
general strategies vary somewhat
depending upon whether you live in northern or southern regions of the United
Plant cilantro a two or three weeks before the last frost. To have a
steady harvest throughout the summer, plant cilantro every couple of weeks
until late autumn.
Plant in the beginning in early autumn to have a winter (until a killing frost sets in) and two or three weeks before the last frost for spring harvest.
Cilantro takes about 30 to 40 days from planting to harvest as green herbs
and 40 to 50 days for the seeds to be ready for harvesting as coriander.
Herbs are one of
the fascinating plant species on the planet.
Humans have grown herbs for millennia and eaten herbs from the very beginning of
time. They have added to our lives in several different ways. The humble little
plants have been utilized in the following areas: flavoring food, medicinal remedies,
fragrances, dyes, landscaping, pest control, and industrial uses. In recent years
growing herbs has experienced a giant leap in popularity. One major factor is
that they provide an attractive method of entry into the gardening fraternity
because they are so easy to grow.
There are many
plants that are included in the herb family. This causes a little bit of a challenge
in defining members of the family. The strict botanist school definition of an herb
is that it is a plant that does not form woody tissue. Ergo the name herbaceous
to describe such a plant. Practical herb gardeners are a little more liberal in
their definition of herbs and include plants with flowers, leaves, roots, stems,
or fruits that provide any of the manifestations ascribed to herb plants. These
qualities include ornamental, aromatic, medicinal, culinary, and household uses.
Many plants with woody stems are included in the definition of herbs.
Cultivated types (cultivators) such as thyme, lavender, and rosemary along with vines, trees, and shrubs are in there. Many cultivators are included in the legion
of herb plants on the market today.
Under the right
conditions, herbs are some of the easiest
plants to grow. They can do well in a wide range of growing conditions and soils,
but the key factor is drainage. Herb plants do not like “wet feet,” and they must be planted in well-drained
soil, or they will not live. Richer soils will cause the plants to grow larger stems and roots
rather than the oils which produce the
desired flavors and aromas. When planning an herb garden, consider the native origins
of the herbs to be included in the garden. Herbs originally from the Mediterranean
Sea area will vary in their requirements from East Asia.
Annuals herbs are plants which go through their whole life cycle from seed
to flower, and again to seed in one growing season. Once this happens, the plant dies. If you collect seeds, you can replant in the
same year (e.g., spring and fall), or save and replant the following year. Common
annual herbs are:
Perennials herbs, if well cared for, can last for years in the correct climate
conditions. This makes them an excellent
investment in both time and money. Of course, you may end up with more of them
than you could possibly eat, which is the case with all the large rosemary
bushes in my landscape. We use what we want, and the rest look good and attract
In cooler climates, the plant to may die back in the winter and will return in the following spring;
assuming cold temperature do not exceed their tolerances. Perennials herbs will continue growing through
the winter if you live in some of the more temperate zones. Some common perennial
Cilantro (also known as “Chinese parsley,“ “Coriander leaf” or
“fresh coriander”) refers to the fresh leaf and Coriander which is
the name for the seeds are parts of the same plant.
We tend to
think of the leaves as “herbs” and the seeds and roots as
“spices.” However, in much of the world, the entire plant, leaves,
roots, and seeds, are known as Coriander.
is an annual herb with feathery leaves and white
umbrella flower heads, which means its entire life cycle, from planting,
to maturity, to the end of its life, occurs in a single growing season. In other
words, annual herbs must be started with new seedlings, or new seeds planted, every
Coriander (Cilantro) can be grown for both leaves and seeds. Varieties have
been bred to be better at producing one or the other, so the variety you choose
is important. A seed variety will produce seed quicker than a leaf variety, but
once a plant ‘runs to seed’ it will stop leaf production. If you want coriander
leaves for your cooking, this means you will have a shorter picking time. All
varieties will eventually produce seed, but the leaf varieties will hold off for
‘Calypso’ which is slow to bolt or ‘Cruiser’ which is bolt-resistant are the generally considered the best for herb production with an excellent ‘cut and come again’ habit, while ‘Santo’ will produce larger flower heads, thereby producing more seed, and will run to seed more quickly. Whichever variety you, make sure to check if the seeds you are using are ‘seed’ or ‘leaf’ varieties and choose the type which best fits the way your family eats.
Bring your meals to life
foods ranging from Latin American to Asian use cilantro and coriander in their
daily and festive food. So, there is a wealth of recipe available across many
cultures with which to experiment with your
garden crop of cilantro and coriander.
How to use cilantro and coriander in the kitchen
As you may have
gathered, cilantro is a feature in our favorite meals from around the world. The
reason that recipes from all cultures use this herb
is that the entire plant is edible.
roots, stems, and leaves each have
distinct flavors and uses.
I find that many commercial seasoning mixes rely on the use of too much salt, so, with a little experimentation, I have settled on this seasoning mix as my go-to mix for beef; especially, for steak, roast beef, and finger streaks.
while the most
common way to use cilantro, at least in the South and in Latin cuisines, is the
use of fresh leaves there are other ways to use cilantro or the seeds (coriander).
Cilantro can be dried or frozen or in the case of short-term use refrigerated.
Coriander seeds necessarily are used dry, but they can be ground into a powder
and uses a spice.
Methods of Drying Cilantro Leaves
Cilantro harvest is easy to do at home and requires no special equipment. However, you want to be sure to harvester
cilantro before the plant begins to bolt for best results. Once the cilantro
bolts the leaves change as does the flavor and the texture of the leaves. If
your cilantro escapes from you, as mine sometimes does, and has started to
flower you might as well let it go ahead and go to seed so you can use the
coriander. If you still want cilantro leaves, you should go ahead and succession
plant a new crops or if the weather is exceedingly hot consider growing your
cilantro indoors in pots or as microgreens.
Cilantro seeds (Coriander) are used most often in the large variety of dishes,
dried Cilantro has its place in soups, sauces, and stews.
or Kitchen shears
or another container suitable for Cilantro sprigs
Spinner or two clean kitchen towels
Drying Rack, Dry attic or porch
Brown Paper Bags (optional)
your Cilantro harvest in the morning hours after the sun has dried away the dew
of the night.
the sprigs into small, loose bundles, and bind the stems together with rubber
bands to keep them together as they dry. Be sure to space the branches to allow
for good air circulation.
using paper bags, cover each bundle and cut small slits the sides to allow for
air flow around the Cilantro. These protective paper bags keep dust off of the
Cilantro as it dries and stops the Cilantro becoming sunlight bleached. Ensure that enough air flows through the
paper bags to keep your Cilantro from molding.
Occasionally inspect your Cilantro, and, if necessary either cut more
holes in the paper bags or remove the Cilantro from the paper bags. Moisture may build up inside the paper bag,
especially if the sun hits it, allowing fungus and mildew to form. Discard any
molded leaves or bunches.
your Cilantro upside down (leaf ends down) in a warm, dry place such as an
attic, pantry, a disused room, or protected porch until the leaves are dry and
brittle to the touch, which should take about two weeks.
the dried bundles and place on a sheet of wax paper.
the dried leaves onto the wax paper and separate all of the tough stems.
the Cilantro into a clean, airtight jar, Ziplock freezer bag, or a vacuum
sealer pouch and seal tightly.
or pouches can be stored Cilantro in a dry, dark place like your pantry, root
cellar, or cupboard.
and Cilantro can be used in sauces, gravies, dressings, vinaigrettes, chutneys,
and a large variety of vegetable dishes.
Oven Drying Cilantro
Cilantro can be
dried in the oven at the lowest temperature, or, if you have a gas stove with a
pilot light using only the pilot light as the heat source, but this may take a
little longer. Spread the cilantro evenly in a single layer on a cookie sheet
lined with parchment paper.
If using a cookie sheet to dry the Cilantros, place the Cilantros to be dried
on parchment paper to avoid direct contact with the metal trays. Metal contact darkens the color of the
Cilantro being dried, causing the Cilantro to lose its bright green color.
Spinner or two clean kitchen towels
shears or good chopping knife
board or block
and gently spin dry the fresh Cilantro sprigs.
out the discolored leaves and woody stems.
your ovens lowest temperature setting and preheat the oven.
the cilantro into 1/4″ pieces onto a parchment paper lined cookie sheet or
spread the whole leaves in a thin layer on the paper.
in oven on evenly spaced racks for two to four hours or until Cilantro crumbles
easily rubbed between your fingers. Your actual drying times vary a little from
one day to the next.
the drying progress after about 30 minutes, and then at 15-minute intervals
until the leaves feel dry and flaky. Remove from the oven to cool.
the parchment paper into a funnel and place the smallest end over the mouth of
a clean, completely dry jar or a vacuum sealer pouch and seal tightly.
Drying Cilantro In A dehydrator
Soak your Cilantro herbs in a bowl of water. Wash and gently spin dry the fresh Cilantro sprigs. Next, remove the stems of the leaves. Some people prefer to dry their herbs without removing the stems; it is a matter of personal preference. Layout the cleaned leaves on dehydrator trays in a single layer–they can touch, but not overlapping. They will not stick together when they are dried. You should process these in your favorite dehydrator at 110° for approximately 1 to 3 hours. Cilantro leaves dry fairly quickly, so, will want to check then frequently. You’ll know they are done when the leaves are crisp and crumble between your fingers.
Dried Coriander Sееdѕ
the seed heads from the mature Coriander plant as soon as you notice that the
flower heads are starting to set seeds. Sееdѕ usually mature rather quickly, so
the clipped seed heads into loose bundles and secure with a rubber band.
the seed pod bundles with paper bags and hang upside down in an airy, dry place
to dry. The seed should separate from
the seed heads within a few weeks.
the dried Cilantro paper bags to loosen any other seeds and pour onto a piece
of wax paper or parchment paper.
the stems and any other debris to separate the seeds and pour into a small
spice container for use in the kitchen or for planting in the Spring!
Place jar or pouch in a dry, dark place such as your kitchen cabinet, pantry or even your freezer.
Dried Cilantro will last as long as any other dried Cilantro you buy—as long as two years.