You think dried and fresh herbs are the same
Dried herbs are always better than no herbs at all, but that doesn’t mean you should sprinkle dried parsley on that big bowl of pasta, says Ayesha Curry, chef and author of the cookbook, The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well. Fresh herbs are more aromatic, so they pair perfectly with fresh items like fish or compound butter, and why they’re used to finish off a dish with a final punch of flavour, right at the end. Dried herbs work best for sauces and soups that cook for awhile, and as rubs for meat. “Dried herbs are great for meat rubs because you can mix them right in with the salt and other spices and get all those flavors going together,” she says. You can also use frozen herbs like Crush Cubes, which are flash frozen to preserve that fresh herb flavour.
Try adding these delicious Indian spices to your everyday cooking.