Food and nutrients - Herbs, spices

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In season January: Curry leaf, watermelon, taro

Curry leaf The curry leaf is popular in Indian-inspired cuisine, bringing...

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In season December: Broad beans, daikon, chives

Broad beans A half-cup serve of broad beans is low in...

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Try this: Fresh turmeric

Looking a bit like ginger (its close relative) but with...

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In season December: Thai basil, Lebanese cucumber, radishes

Thai basil Basil contains useful amounts of antioxidants such as vitamin...

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Fact or fiction: Spicy foods cause stomach ulcers

We all used to believe this. But now we know:...

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Ask Niki: Chilli

Q: "Help! I've made a curry but I got a...

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Ask the experts: Type 2 diabetes and cinnamon

Q: "I have been a type 2 diabetic since 1997....

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Ask the experts: Curry paste

Q: "When standing in the supermarket looking at the herbs...

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In season October: Sage

The scientific name for this slightly bitter herb, Salvia officinalis,...

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In season February: Coriander

Coriander is probably one of the most contentious herbs: people...

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How to add flavour without adding fat or...

Nutritionist Bronwen King shows us how to make meals delicious,...

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Back to basics: Herbs

Sarah Swain demonstrates how fresh herbs can open up a...

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Spices and health

As long as spices have been used for flavour, they...

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How to include herbs in everyday cooking

When fat is removed from food the flavour is often...

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In season November: Basil

This herb favourite differs between varieties: larger leaves are sweeter,...

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Try this: Spice mixes

Make these up these spice mixes and use to season...

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Your guide to spices

A practical guide to using spices to add flavour and...

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In the garden: October

Why not start a herb garden in October? Here's how... Pick...
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