Spices and herbs - their varieties

Spices and herbs are a world unto themselves, combining subtle aromas and delicious flavors. They make everyday food unique and unforgettable.

Today, there is a wide variety of spices. They are usually classified based on the plant parts that will be used as food.

- Fruits or seeds, the most common type of spice. These include pepper, vanilla, sesame, coriander, dill, anise, poppy seeds, mustard, barberry, cumin, and nutmeg.

- Buds - capers, cloves.

- Roots and rhizome - ginger, horseradish, celery, parsnip.

- Leaves - bay leaf, mint, parsley, dill.

- Koru - cinnamon.

Every housewife should have a spice set. There's no need to stock up in large quantities. They have a shelf life of up to two years, provided they're stored in airtight containers or jars.

There's one more subtlety to keep in mind. Each spice is suited to a specific dish. Don't just add them wherever you want. Here's a list of spices and the foods they pair well with.

1. For fish dishes Suitable ingredients include cardamom, chili pepper, fennel, ginger, saffron, and turmeric.

2. For meat – cinnamon, coriander, cumin, nutmeg, anise, rosemary.

3. For vegetable dishes - turmeric, saffron, ginger, mint.

4. For cereals - shambhala, pepper of all varieties, dill, cloves, kalindzhi, cumin.

5. For the bird – marjoram, thyme, basil.

With the right combination of spices and herbs, your dishes will be unforgettable. Go ahead and experiment.