When to put your herbs and spices in cooking

10 June, 2015

When to put your herbs and spices in cooking

Herbs and spices are vital in cooking, though these flavours can often be mis-used or lost in cooking. The process of using each herb or spice varies according to the nature of it.

Many cuisines start with a flavour base, these are often bold flavours that when cooked mellow to become rich and delicious. These bold flavours are ones such as garlic or chilli. Often the rule is spices should be added at the start of cooking and herbs should be added at the end.

The more delicate herbs are often added at the end so you’ll get more of the flavour of the herb rather than a blended flavour of herbs added at the start. The flavour of delicate herbs such as coriander quickly dissipates when met with much heat so it’s a good idea to add these even after you’ve turned the heat off.

You can always do both as well. If you’re wanting for both a sharper more pronounced flavour of your herb but you also want a more delicate blended flavour, add half of your herbs during cooking and half after you’ve finished cooking.

But of course, every rule can be broken. So experiment with your own dish.

General Guideline:

Beginning of Cooking:
  • Garlic
  • Ginger
  • Chilli
  • Lemongrass
Mid way through Cooking:
  • Rosemary
  • Thyme
After Cooking
  • Basil
  • Coriander
  • Oregano
  • Mint

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