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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Herbs ordinarily
include non-woody plants (that is, they do not develop persistent woody
tissue but die down at the end of a growing season) from which the flowers,
leaves, seeds, stems or roots are used for either cooking or medicinal
purposes. We have endeavored to concentrate on culinary herbs for this
reference guide. They are plants with history and traditions going back
to the earliest of time in ancient Persia, Egypt, Arabia, Greece, India,
China, Europe, and the Americas. Moreover, the use of culinary herbs
in the kitchen depends greatly upon numerous traditions which vary from
culture to culture. If you have information about how an herb has been
used in your country or locale, you are welcome to submit additions
for our consideration at ChefPedia™. (chef_editor@chefpedia.com)
Spices are normally
the dried parts of aromatic plants, including flowers, leaves, seeds,
bark or roots, which are used primarily for seasoning and flavors in
cooking. Their use is also of great antiquity, and during the centuries
have played a major role in trade, exploration and coming together of
peoples from around the world. Grinding your own spices can be of particular
importance in assuring freshness. A reliable and quality source for
your spice needs and requirements is the best protection against poor
quality, substitutions and potential adulteration. Spices still have
a wide range of uses, and in many instances spices are even gaining
new followers. If you would like to see an herb or spice added to the
Reference Guide, please contact our editors with the information (and
photos) for our consideration at ChefPedia™. (chef_editor@pedia.com)
SPECIAL
NOTE: All the information in this culinary database is for
educational and information purposes only. It is not intended to be
used to diagnose and treat any illnesses or condition whatsoever, nor
replace proper medical care.
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- The Chef's Encyclopedia
ALPHABETICAL HERB & SPICE INDEX COMMON NAMES
