Dried culinary lavender (Lavandula angustifolia) is a versatile herb widely used in cooking and baking. It is made from the dried flowers of the lavender plant, which are typically...
Category: Herbs and Aromatic Vegetables
Bay leaves are different from basil leaves and should not be used interchangeably. Bay leaves are woodsy and earthy, while basil leaves are minty. People often use bay leaves in slow-cooked stews and...
Dried thyme is one of the most popular dried herbs worldwide. It has a herbaceous and earthy flavor profile — with hints of bitterness — that adds depth to recipes such as roasted meats, soups,...
Indian bay leaf (common names: tejpatta (in Hindi), Indian cassia, Malabar leaf) is common in Indian and Southeast Asian cuisine. Indian bay leaves are elongated, pointed, slightly curved, 2-3 inches...
Common thyme is the most-used variety of the evergreen perennial herb. Thyme is characterized by small rounded leaves of bright green to gray-green clustered on woody stems. It has woodsy, grassy,...
Cilantro is one of the most versatile kitchen ingredients. Dried cilantro has a darker green color than fresh ones. In terms of taste, it gives a piney, anise-like flavor with lemony, minty, and...