Spice of the Week

Basil is native to India, Iran, and Africa, however it is now cultivated throughout the world.  Some of the best basil is considered to come from California, as their advanced dehydration process allows for better flavor.  Of the three different varieties, sweet basil, bush basil and Thai basil, sweet basil is the most sought after for its superior flavor. ... Continue Reading about Basil – Spice of the Week

Turmeric powder is ground from the root of a tropical perennial thought to be native to Southeast Asia and has been used extensively throughout history as a color additive for food and textiles. In addition to adding vibrant yellow color to dishes, turmeric has an earthy, pungent flavor that is very versatile and works well with spices like cinnamon, black pepper, cardamom, and cumin. ... Continue Reading about Turmeric – Spice of the Week

Tarragon (French) is native to the Mediterranean and was made popular as a condiment by the French in the 16th century. Tarragon forms small, yellowish buds that seldom develop into flowers. On the rare occasion that the plant does produce seeds, they are often sterile. Because of this, true tarragon can only be propagated by root division or the taking of cuttings. ... Continue Reading about Tarragon – Spice of the Week

Fennel is an annual herb which produces the distinctive bulb that is often eaten as a vegetable. The leaves and seeds of this plant are also used in many culinary applications. Bulbs are often sliced and added to salads, or may be cut in half and roasted with other vegetables. ... Continue Reading about Fennel – Spice of the Week

Lavender Native to the Mediterranean, lavender is an attractive, aromatic plant that is grown in herb gardens all over the world. The lavender most often grown for culinary use in cultivated in England and France. Lavender has a sweet, floral aroma with mint and citrus undertones. Its flavor is quite intense and can easily overpower a dish, so use sparingly. ... Continue Reading about Lavender – Spice of the Week