My wife and I love the hummus at our favorite local Persian restaurant. We asked what it was that they sprinkle on top of...

  Used as a spice for thousands of years, cumin was initially popular in its native Mediterranean region but was quickly spread by traders and...

  Poblano pepper or poblano chiles are a dark (sometimes almost black) green chile with a rich flavor that varies from mild to snappy. The...

Cardamom is a member of the ginger family. This aromatic spice is native to India and grows in many other tropical areas including Asia, South...

Garam Masala, meaning “warm” or “hot”, is a blend of dry-roasted, ground spices from colder climes of northern India. There are as many variations of...

“Ginger is available in two forms – young and mature. Young ginger, sometimes called spring ginger, has a pale, thin skin that requires no peeling....

It’s no wonder that saffron – the yellow-orange stigmas from a small purple crocus is the world’s most expensive spice. Each flower provides only three...

Narrow, pointed, dark green leaves distinguish this perennial aromatic herb known for its distinctive anise-like flavor. Tarragon is widely used in classic French cooking for...

“The flower bud of a bush native to the Mediterranean and parts of Asia, capers date back to 600 BC. The small buds are hand...

Also called laurel leaf or bay laurel, this aromatic herb comes from the evergreen bay laurel tree, native to the Mediterranean. Early Greeks and Romans...