August 2023

The most expensive spice in the world, saffron comes from a species of crocus believed to be native to Asia Minor and Greece. Its history extends back at least to the tenth century BC. It has been known in most of the countries surrounding the Mediterranean since ancient times, used as a spice and a […]

Sage, another member of the mint family, is a perennial shrub that is indigenous to the Mediterranean coastal regions of southern Europe; today the best is said to come from Dalmatia, in Croatia, and garden sage is sometimes called Dalmatian sage. There are many varieties, but most have fuzzy green or greenish-gray leaves. Sage is

Salam leaves are sometimes referred to as Indonesian bay leaves (daun salam is their name in Indonesia), but they are in an unrelated species and the flavor is quite different from that of bay laurel leaves. However, the fresh or dried leaves are used in the same ways as true bay leaves. They are common

The Tamil word for powder is podi, and this South Indian spice blend is usually labeled “sambar powder” (or sambaar or sambhar) in Indian grocery stores. A classic sambar blend starts with dried chiles and coriander seeds and adds cumin, black pepper, and various dals, or dry-roasted dried lentils—typically chana, toor, or urad dal; a

There are two types of savory, a member of the mint family, that are used in cooking: summer, which is an annual, and winter, a perennial. Both are native to the Mediterranean region. Savory is one of the oldest culinary herbs, and the Romans are known to have made a sauce of savory and vinegar.

Sesame is an annual indigenous to northern Africa and, some authorities believe, also native to India. It has been grown in Asia for centuries (although it is still considered a “foreign” plant in China), as well as in Indonesia. It is generally considered to be the oldest crop grown for its oil; the oil content