Best Spices for Lamb

by Dec 11, 2018Tips for cooking0 comments

Best Spices for Lamb:

There’s nothing better than a perfectly herbed rack of lamb. If you are new to cooking with herbs or just want a brand new flavor combo to try, simply combine some my favorites from the list below. 

Basil: Basil, also called great basil or Saint-Joseph’s-wort, is a culinary herb of the family Lamiaceae. Basil is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide.

basil

Cardamom: Cardamom, sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia.

spices-cardamom

Curry: Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and chili peppers in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper may also be included.

Wooden scoop with curry

Dill: Dill is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food.

fresh dill

Mace: is made from the lacy, red outer coating that covers the shell around the nutmeg kernel. Once this coating is removed, it’s dried, and can be found and purchased as whole, golden-orange “blades”, though it’s mostly commonly sold ground. In flavor, mace is very similar to nutmeg, though more subtle and delicate.

Close up of Dish Of Mace

Marjoram: Marjoram is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum.

Dried Marjoram leaves

Mint: Mentha is a genus of plants in the family Lamiaceae. It is estimated that 13 to 18 species exist, and the exact distinction between species is still unclear. Hybridization between some of the species occurs naturally. Many other hybrids, as well as numerous cultivars, are known.

Bunch of Mint

Oregano: Oregano is a flowering plant in the mint family. It is native to temperate Western and Southwestern Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1–4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes.

organic dry oregano

Paprika: Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper. The most common variety used for making paprika is tomato pepper, sometimes with the addition of more pungent varieties, called chili peppers, and cayenne pepper.

Paprika

Rosemary: Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs.

a bunch of fresh rosemary
Turmeric: Turmeric is a flowering plant of the ginger family, Zingiberaceae, the roots of which are used in cooking.

Turmeric powder in white cup.