Herbs & Spices

There are hot peppers and there are mouth-scorchers. Have you tried any of these seven extremely hot peppers?

By Dylan Ris

Ah, vanilla. You can almost smell it right now, can't you? From pure vanilla extract to essence and imitation, it comes in all forms. But where does vanilla flavoring come from?

By Laurie L. Dove

This grassy herb adds a bright, floral kick to many Asian dishes, from curries and soups to stews and teas. It can even be used to repel insects.

By Muriel Vega

Paprika comes from the dried Capsicum annuum variety of red peppers, and can range in flavor from sweet to very hot.

By Patty Rasmussen

One of the most expensive spices in the world, cardamom is native to India, Bhutan and Nepal and has a rich, intoxicating flavor used in sweet and savory dishes and teas worldwide.

By Jeremy Glass

It takes up to 170,000 individual flowers to yield just 1 pound of saffron, and each individual strand, or stigma, is painstakingly picked from the flower by hand.

By Jeremy Glass

Turmeric is having a moment right now as the spice du jour for promoting wellness and treating all kinds of conditions from arthritis to depression to indigestion. Does science back these claims up?

By Alia Hoyt

What other spice can you name whose specific ingredients may vary?

By Robert Lamb

The same compounds responsible for ginger's potent taste and smell offer relief to gurgling digestive systems.

By Alison Cooper

Whether you're about to munch on some sodium-laden cured meats or a salty snack, go ahead and grab a big glass of water. Why does salt make you so thirsty?

By Laurie L. Dove

Meals would be pretty boring without the benefit of herbs and spices. But lest you think those are interchangeable terms, we're here to tell you they're definitely not. What's the difference between herbs and spices?

By Laurie L. Dove

Some fans of Chinese food are content to stick with basic sauces and spices common to this type of cuisine. Others wish to branch out and try new flavors. Check out our list of 10 sauces and spices to suit both of these preferences.

By Alia Hoyt & Sara Elliott

When it comes to summertime freshness, not much beats the taste of a newly picked, vine-ripe tomato. Every cook worth his or her knives, however, should know which herbs go well with tomatoes.

By Rachel Oswald

Spice pictures will delight you with brilliant colors and aromas from around the world. Check out our spice album and learn how to flavor your food.

By Candace Keener & Marie Bobel

You may be familiar with the names of most of the herbs and spices on our list, but do you know which ones will accent a particular dish best, or better yet, which offer health benefits to you and your family?

By Jonathan Strickland & Natalie Kilgore

Flat-leaf parsley, Italian parsley, Chinese parsley, and cilantro - what is the difference? Read this article to find out the answer to all of your parsley questions.

By the Editors of Easy Home Cooking Magazine

A sprig is a small piece of an herb used in cooking. Sprigs add a wonderful flavor to cooked dishes, but you should remove the sprig after cooking. Learn more about sprigs here.

By the Editors of Easy Home Cooking Magazine

Cilantro is a bright, pungent herb used in Asian, Mexican and Indian cooking. Cilantro specifically refers to the leaves and stems of the coriander plant. Learn more about cilantro here.

By the Editors of Easy Home Cooking Magazine

Why do some dessert recipes call for salt? Is it really necessary to add the salt in there?. Discover answers to a variety of salt questions. This article sheds light on salt's use in desserts, salty soups, and reduced sodium foods.

By the Editors of Easy Home Cooking Magazine

Sure, you could buy garlic at the store. But it's just as easy to grow your own, and it keeps for months. Find out how to plant, harvest and store garlic.

By Gayle A. Alleman