herbsandspices.food The reference guide to herbs and spices

ℹ️ About

Who writes this, how pages are sourced and how to reach the editors.

7 pages in this section

About herbsandspices.food
What this site covers, who writes it, and why it is not publicly editable
herbsandspices.food is a reference guide to herbs, spices, chillies and the blends made from them, written and checked by its editors rather than edited by the public.
Contact the editors
Corrections, additions, photographs and polite disagreements about heat
How to reach the herbsandspices.food editors with a correction, a missing herb or regional tradition, a photograph to offer, or a disagreement: by email or the site's sub…
Glossary
Every term used on the site, defined — from adulteration to zest
An alphabetical glossary of herb and spice terms: botany, chemistry, cooking technique, trade words and the British and American names that differ, with links to full art…
Style guide
The house rules for spelling, structure, measurements, names and evidence
The editorial rules herbsandspices.food is written to: British English, metric first, fixed page structures, consistent naming for herbs and chillies, and no invented fac…
The Spice Finder
Tell it what you're cooking and what's in your spice rack
The Spice Finder matches what you are cooking and the spices you actually have against the site's blends, rubs, pastes and herb sauces, and ranks what you can make now fi…
What are herbs?
The leafy side of seasoning: what counts as a herb, and why the line is blurry
In the kitchen a herb is the leaf of a plant, used fresh or dried for its flavour and aroma; botanists and herbalists use the word more widely.
What are spices?
Seeds, bark, roots, buds and berries: the dried, long-keeping side of seasoning
In the kitchen a spice is a dried part of a plant other than the leaf — a seed, fruit, bark, root, bud or stigma — used in small amounts for flavour, aroma or colour.