While flat leaf and Italian parsley sound like names for two varieties of parsley, they actually two names for the same one. There are only two main varieties of parsley — one variety commonly known as flat leaf (AKA Italian) parsley and the other variety known as curly leaf parsley. These are the only two […]
Coriander Vs. Parsley: SPICEography Showdown
When comparing coriander and parsley, it is important to remember how the word coriander is sometimes used. There are two ingredients called coriander that might show up in a cook’s spice cabinet: coriander seed and coriander herb. Both are commonly shortened to simply coriander. Coriander seeds are the coriander plant’s dried berries, while the coriander […]
Hyssop vs. Lavender: SPICEography Showdown
Hyssop and lavender both belong to the Lamiaceae family, which makes them relatives of mint. As a result, they have a lot in common with each other and with other members of the Lamiaceae family like basil and like rosemary. Despite their commonalities, you should not simply switch them out in a recipe without learning […]
What’s A Good Bergamot Substitute?
The bergamot herb shares its name with the bergamot fruit and its aromatic extract. That’s not the only thing it shares — all three products have the same strong citrus note. Fresh bergamot herb is not easy to find unless you grow it yourself. If you want to use it but are unable to get […]
Bergamot: A Native American Herb
The term bergamot typically refers to either an extract from a citrus fruit (Citrus bergamia) and the fruit itself, or to a North American herb (Monarda didyma). The herb is a member of the mint family with leaves that look similar to those of spearmint, while the fruit has the appearance of a lime. The […]
Comfrey Vs. Arnica: SPICEography Showdown
Comfrey and arnica are two medicinal herbs that each have an array of uses. It is important to note that both are recommended primarily for use as topical treatments. Most recent resources suggest using them to make poultices, creams, and gels solely for external application; however, both herbs have a long history of internal use as […]
Cumin Vs. Curry Powder: SPICEography Showdown
Cumin and curry powder two staple seasonings that you will find in the spice cabinets of serious and casual cooks all over the world. Both provide distinctive flavors with some similarities. It is also possible to get them confused, especially if you are new to the world of spices. Below, we will take a look […]
Which Spices Go Well With Shrimp?
Shrimp is one of those foods that has a strong flavor in its own right, which is a big part of its appeal. That flavor by itself is not enough to keep it from being bland, but it will not go well with everything in your spice cabinet. When seasoning shrimp, you will want to […]
Nasturtium: Much More Than An Edible Flower
The origin of nasturtium is in Central and South America. It is native to Peru and to Chile. The Inca people consumed nasturtium in much the same way that it is used today, which is mostly in salads. The plant was brought to Spain in the 16th century by Nicolas Monardes, a Spanish physician and […]
Borage: A Flavorful Herb For Enhancing Mood
Borage comes from the Mediterranean region but grows all over the world today. It belongs to the same family as forget-me-nots. The Ancient Greeks are known to have used borage. Some historians believe that borage is the herb that Homer refers to as nepenthe. Polidamma, the Egyptian queen is recorded as having given a borage […]
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