Spices and herbs
Spices and herbs that make every dish unique
The use of spices and herbs is essential to enrich and enhance the flavour of certain dishes. Natural and inexpensive, they make the difference between a good and an excellent dish. Their use dates back to ancient times, but they still play a fundamental role in cooking today.
However, they are often confused, so let's see how they differ.
The difference between spices and herbs
Aromatic herbs are used in cooking to enhance the flavour of a dish almost at the end of cooking or when the dish is finished, whereas spices are used to enhance the flavour of a dish during preparation.
Aromatic herbs can be used fresh or dried and preserved in jars, while spices are available whole or in powder form.
In addition, aromatic herbs enhance dishes without completely changing their flavour, whereas spices are much more 'invasive'.
Some common spices are: anise, cinnamon, coriander, paprika, saffron, chilli, etc. Some of the better known herbs are: basil, parsley, mint, sage, oregano, etc.
Recipe ideas with saffron
Saffron is a spice that comes from Crocus Sativus, a plant that flowers in autumn. It can be in the form of powder or stigmas and is used in cooking in pasta dishes, sauces, vegetable side dishes, soups and even desserts.
We offer you 3 ideas for recipes using saffron in stigmas, which you can find in different formats on our portal.
- Saffron risotto: a classic dish, especially in northern Italian homes. Even better when made with artisan rice and enriched with porcini mushrooms, sausage, bacon or other ingredients that go well with this uniquely flavoured spice
- Saffron cake: a soft cake, ideal for breakfast or a snack during the day, made with this spice and hazelnut flour
- Saffron Chicken Strips: a tasty second course that can be served with a side of vegetables