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Opposite: Herbs and Spices
Appears in
By Alastair Little and Richard Whittington
Published 1998
These are the magic ingredients that breathe life into your cooking. Below is a list of those that we like to keep handy. Remember, where possible, buy whole spices rather than ready-ground and keep them away from heat, light and damp. Try to buy fresh herbs with their stalks (and roots where possible, especially in the case of coriander) and keep them in a jug of water like cut flowers.
- freeze-dried oregano
- bay leaves
- cinnamon sticks
- allspice berries
- cloves
- whole nutmegs
- Maldon sea salt
- black peppercorns
- cumin seeds
- coriander seeds
- saffron threads
- turmeric
- fenugreek
- vanilla beans and good-quality extract
- fresh chillies
- dried chilli flakes
- asafoetida
- sichuan pepper
- sansho pepper
- sichimi seven-spice powder
- five-spice powder
- star anise
- cardamom pods
- kaffir lime leaves
- curry leaves
- lemon grass
- ginger
- galangal
- pandan leaves (screwpine)
- chillies
- flat leaf parsley
- coriander leaf
- curry leaves
- mustard seeds