If you have jasmines growing in your garden, pluck a few fresh flowers, wash well, drop into your pot of drinking water. Strain as and when required to drink, transfer back the flowers to the pot. Change after 8-10 hours. The water gets a light lovely sweet flavour.
Pot-plants - The next time you boil eggs, use the cooled water, which is now filled with minerals from the eggs, to give your pot-plants a good, nourishing drink.
Nowadays you can buy a range of different salts, and – like wine – each has a distinctive flavour and smell depending on where it’s come from.
Basil leaves in hot beverages
Basil leaves in hot beverages. Add a couple of chopped basil leaves to your morning cup of tea or milk, for relief from dry or Phlegmatic cough. Regular use is also very good for general well being.
Quantity for dried and fresh herbs
Do not use dried herbs in the same quantity as fresh. In most cases, use 1/3 the amount in dried as is called for fresh.
Only 3 herbs and spices in any one dish
Keep it simple. Unless the recipe specifically calls for it, don't use more than 3 herbs and spices in any one dish. The exception to this rule is Indian cooking; hich often calls for 10 or more different spices in one curry dish!
Cinnamon, nutmeg and cloves
Cinnamon, nutmeg and cloves have a special affinity for sweet dishes.
Spices at the table
Black pepper, garlic powder, salt and cayenne pepper are excellent "after cooking" seasonings. Allow guests to season dishes with these spices at the table.
Use herbs and spices before serving
For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.
Seasoning with spices and herbs
Use a light hand when seasoning with spices and herbs. Your goal is to compliment your dish without crowding out the flavor of the food. Remember, it's usually impossible to "un-spice" a dish!