Top 284 Herbs And Spices Quotes & Sayings

Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.

I love Indian food - it's my favourite cuisine. I love the mixture of spices and the subtle flavours. It's really erotic; the spices are so sensuous.

We're not just any star stuff, most of which is humdrum hydrogen and listless helium. Our bodies include fancier ingredients like carbon, oxygen, nitrogen, phosphorous, and a few other herbs and spices.

I'm always cooking big veggie curries for friends with tons of spices, coconut milk, chilli - I'll saute potatoes in the spices, then cook them with all the flavours and stir in some chickpeas and spinach at the end before serving it on a bed of sesame brown rice. It's easy to do and tastes amazing!

What does cookery mean? It means the knowledge of Medea and of Circe, and of Calypso, and Sheba. It means knowledge of all herbs, and fruits, and balms and spices... It means the economy of your great-grandmother and the science of modern chemistry, and French art, and Arabian hospitality. It means, in fine, that you are to see imperatively that everyone has something nice to eat.

Vegetables, herbs and spices. If you can combine those ingredients, that would be the best dish you'd ever cook!

I think that if you grind your spices and keep them in small batches, you can use them in endless ways. The key thing is to have a spice mill or a coffee grinder, and to keep your spices cold and in tightly lidded boxes.

Cookery means…English thoroughness, French art, and Arabian hospitality; it means the knowledge of all fruits and herbs and balms and spices; it means carefulness, inventiveness, and watchfulness.

Herbs are the friend of the physician and the pride of cooks.

Ah me! Love can not be cured by herbs.

The cynic who twitted Aristippus by observing that the philosopher who could dine on herbs might despise the company of a king, was well replied to by Aristippus, when he remarked that the philosopher who could enjoy the company or a king might also despise a dinner of herbs.

These are things I love, things I've worn. I get more compliments on accessories than anything else. I think they're kind of like herbs and spices. They give zest and zing to an outfit.

I never shy away from herbs!

Dissolving differences has always been an important motive for my writing, right from 'The Mistress of Spices.'

Much Virtue in Herbs, little in Men.

All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. They're also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time.

Leather accents on pieces make it fun and spices up an outfit.

Nothing spices up one's sex life like having a partner.

Waters are distilled out of Herbs, Flowers, Fruits, and Roots.

It's quite amazing to me, as I walk around a supermarket or a health food shop, to observe the number of Fairtrade choices: not just staples such as coffee, tea, fresh fruits and rice, but cocoa and chocolate, herbs and spices, honey, ice cream, and jams.

With the growing recognition of the value of herbs, it is surely time to examine the professional therapeutic use of these herbs. There are profound changes happening in the American culture and herbal medicine, 'green medicine,' is playing an ever-increasing role in people's experience of this transformation.

Don't be afraid to play with combinations and quantities of spices to create your own bespoke spice rub.

I look at making records like you make a dish. A culinary experience. The way you throw in a tambourine, it's like spices or herbs. The main part of the song is the stock.

I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food.

The Romans brought with them spices such as ginger, pepper and cinnamon, and herbs including borage, chervil, dill, fennel, lovage, sage and thyme, all of which have remained staples of the British kitchen.

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.

I grow herbs near the back door, and you can grow a wonderful selection of herbs and window boxes... My idea is that you should grow what you eat. There's no point in growing something like celeriac - which is very difficult to grow - if you hate it.

I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food. I also want them to experiment - they don't have to love everything, but they do have to try it.

You don't have to do something exotic to enjoy the benefits of natural healing agents. So many things in your kitchen - common spices, common herbs and foods - have powerful healing agents as well.

Use spices for flavor in food rather than adding a bunch of oils, fats, or sauces.

All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. Theyre also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time.

Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.

One grain of incense with devotion offer'd 'S beyond all perfumes of Sabaean spices.

Any British household with a scrap of land has always grown herbs for the kitchen. From the superb monastic herb gardens down to the humblest cottage, a supply of fresh herbs would have been considered essential.

In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.

Fresh herbs really belong anywhere you put them.

Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed into it for flavors. I vary what I toss into it. Sometimes it might be lentils and chopped tomatoes, other days it could be garbanzo beans, some days I might have just a salad and have some lentil soup on the side.

Spices, of course, are essential.

Vertue now is in herbs and stones and words onely.

The air was full of spices... A Little Princess

Why would these English explorers search for these spices, yet never use them in their food?

I feel like my kind of music is a big pot of different spices. It's a soup with all kinds of ingredients in it.

Small herbs have grace, great weeds do grow apace.

The biggest problem with Bill Schutz's food is his timidity with herbs and spices and some bizarre primeval fear of salt.

Ounce for ounce, herbs and spices have more antioxidants than any other food group.

The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.

The famous herbalist Samuel Thompson used two herbs mainly, cayenne & lobelia. And with those two herbs, it is estimated he helped 3.5 million people recover from their illnesses.

Genuine polemics approach a book as lovingly as a cannibal spices a baby.

As great a store Have we of books as bees of herbs or more.

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.

Herbs deserve to be used much more liberally.

Peruvian food is so simple yet amazingly flavored with their traditional spices.

As for the bitter herbs.... To see everyone with tears coursing down their faces, laughing and gasping at the same time, is fun and also makes the point - bitter herbs must be really bitter to experience the suffering.

I think the most important thing when you are in a competition and you have, let's say, ingredients you have to use make something you did already because none of the judges, you know, probably had it in our lifetime, so I think do something you feel confident with, not something completely new where you are not sure how many hours or how many minutes you have to cook it or if the seasoning is right or if the combinations of spices and herbs are right.

No Persian meal is complete without an abundance of herbs.

Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.

I simplify the spices. I'm the same way as everybody else: if I look at a recipe and there's ten spices in it, I'm going to have to think long and hard about when I'm going to be able to make that... so I try to simplify the spices to three or four.

Dullness is the spice of life. Which is why we must always use other spices.

Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go.

Bees do have a smell, you know, and if they don't they should, for their feet are dusted with spices from a million flowers.