How could they leave out tarragon for poultry?
And then there's the classic, put just a little coriander in the grinder along with your black pepper. (Actually, I use cayenne pepper almost exclusively.)
But the biggest find I've made recently is sumac. It's widely used in the middle east, one of the oldest culinary herbs It has a wonderful lemony taste, and if you do a web search for it, you'll find a lot of health claims made for it.
Oh, and of course, I never make any kind of beans or soup without putting a piece of kombu kelp in it. Really amps up the nutrition, and it adds the undefinable "yummy" factor that's the other oriental taste.
We buy all our herbs and spices at a local health food store. It's incredibly cheaper, and everything's way fresher, has a lot better flavor than from the grocery store.
- 7/16/2012 4:34:38 PM