How to use Herbs, Spices, and Seasonings in Cooking.

At least some variants of oregano are quite hardy - down to zone 2/3 - which implies winter temperatures as low as -30 to -40C. Of course they tend to fare better if it doesn’t get that cold or has some protection from a mulch or a good layer of snow.

Very interesting details about bay leaves…I learned a lot in part 4 that I wasn’t previously aware of.
 
Herbs, spices, and seasonings mainly originate from India, a land rich in these flavors. I visited a few times, and it truly is a heavenly land full of spices. The texture and authentic taste I was searching for weren’t found at home like they were in India. So, I tried some newly launched Indian ready-to-cook products, and one brand had the perfect combination of herbs, spices, and seasonings.

I prepared Vegetable Korma (you can add any kind of vegetables or meat according to your preference) with their All Purpose Korma Gravy and adjusted it to my taste. I prefer milder flavors, so I modified it accordingly. Instead of using raw herbs, spices, and seasonings, you can also use ready-to-cook mixes to make your cooking less hectic and time-consuming.
 
Do you know how long home dried herbs could be kept for @Grandmother Goose ?
According to a few sources, anywhere from 6 to 12 months, potentially up to 3 years; but so long as they don't go mouldy, they don't go off, they just lose flavour over time - so it's not a use by date, it's a best before date. I'd say the best way to tell is open the jar and take a sniff. If there's a strong scent, there'll be a good flavour, if it smells like nothing it's compost material.
 
Herbs, spices, and seasonings mainly originate from India, a land rich in these flavors. I visited a few times, and it truly is a heavenly land full of spices. The texture and authentic taste I was searching for weren’t found at home like they were in India. So, I tried some newly launched Indian ready-to-cook products, and one brand had the perfect combination of herbs, spices, and seasonings.

I prepared Vegetable Korma (you can add any kind of vegetables or meat according to your preference) with their All Purpose Korma Gravy and adjusted it to my taste. I prefer milder flavors, so I modified it accordingly. Instead of using raw herbs, spices, and seasonings, you can also use ready-to-cook mixes to make your cooking less hectic and time-consuming.
Some commercial seasoning packets are fantastic, but not everyone has access to all of them. And some people can't use them because they're allergic to one of the many ingredients. I have always found it interesting that so many people around the world think they know what a foreign food tastes like until they go to the country of origin and realise that what they've been eating is nothing like it. It's more common in some countries than others, like, in Australia you're more likely to find genuine Indian food (depending on where you are in the country), but less likely to find it in the USA where you're more likely to find genuine Mexican food which you won't find much of in Australia at all.
 
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