Herb Day

Herbs have been used for countless centuries to add flavour and nutrition to food. All around the world, no matter where you go, you will find different areas that use their own native traditional herbs or spices, usually with favoured combinations, to complement traditional dishes. In addition to this, herbs and spices can also be used to complement healing and to promote wellbeing - so they truly are amazingly versatile!

Did you know there is an official day to just celebrate herbs? Herb Day, which falls on the 7th of May, gives us the perfect opportunity to celebrate herbs and spices, and share with you some amazing traditional herb and spice mixes you can make at home!
Most spices and herbs are readily available from shops already ground, dried, chopped etc.. However, any good cook will tell you that nothing beats freshly ground/chopped ingredients. Not only do they contain higher levels of flavour and fragrance, but they are packed with a lot more nutrients too.
Whilst nothing can fault the traditional pestle and mortar, using this method does take a lot of time and energy. We find the best way to chop and grind herbs and spices is with an electric grinder. If you don't already have one, why not check out our range of grinders where we have a new model that can prepare both wet and dry ingredients at the touch of a button.

Pistachio Pesto

PESTO AL PISTACCHIO

Italy

For pasta, seafood

Makes 50g

40g pistachios (unshelled and unsalted)
128g basil leaves
4tbsp heavy cream
2 tbsp parmagiano reggiano (grated)
3 tbsp extra virgin olive oil
1 garlic clove
Pinch of Sea salt (to taste)

Gingerbread Spice

LEBKUCHENGEWÜRZ

Germany

For cakes, biscuits

Makes 50g

1 tsp allspice berries
35g cinnamon stick
8g cloves
1/2 tsp ground ginger
1 tsp star anise
2 tsp cardamom seeds
2 tsp ground nutmeg or 2 whole nutmeg

Paella Seasoning

MIX DE ESPECIAS PARA PAELLA

Spain

For rice, seafood

Makes 165g

3 tbsp smoked sweet paprika (ground or flakes)
2 tsp onion powder or 1 medium onion sliced
2 tsp garlic powder or 2 fresh garlic cloves
2 tbsp parsley (roughly chopped)
1 tsp cayenne (ground)
1 tsp dried mixed herbs
1 tsp black peppercorns
2 pinches of safron
1 pinch of rock salt

French Four Spice

QUATRE ÉPICES

France

For soups, poultry

Makes 75g

1tbsp white peppercorns
1/2 whole nutmeg
12 whole cloves
2 inches cinnamon stick
1 tsp ground ginger

Harissa Paste

Morocco

For chicken, houmous, rice

Makes 335g

7 whole dried chillies (rehydrated for at least 30 minutes)
2 large roasted red peppers (jarred peppers work best - drain them well before using). Slice roughly before adding to grinder.
4 garlic cloves
2 tbsp tomato puree
2 tsp dried coriander
2 tsp cumin
2 tsp caraway seeds (toasted)
1/2 tsp cayenne pepper
1 tsp smoked sweet paprika
Kosher salt (to taste)
Juice from 1 lemon
1-2 tbsp extra virgin olive oil