On food and cooking the science and lore of the kitchen ( PDFDrive ) 763

mortar crushes herbs and minimizes aeration Careful chopping with a sharp knife leaves much of the herb structure intact to provide fresh flavor while minimizing cell damage to the cut edges; by contrast, a dull knife crushes rather than cuts, bruises a wide swath of cells, and can result in rapid brown-black discoloration Some Classic Mixtures of Herbs and Spices France Bouquet garni Bay, thyme, parsley Fines herbes Tarragon, chervil, chive Quatre Black pepper, nutmeg, clove, épices cinnamon Herbes de Thyme, marjoram, fennel, basil, Provence rosemary, lavender Morocco Onion, garlic, coriander leaf, Chermoula chilli, cumin, black pepper, saffron Ras el 20+, including cardamom, cassia, hanout mace, clove, cumin, chilli, rose petals Middle East Marjoram, oregano, thyme, sesame, sumac Zhug Cumin, cardamom, garlic, chilli Za’atar India Garam Cumin, coriander, cardamom, black masala pepper, clove, mace, cinnamon Panch cumin, fennel, nigella, fenugreek, phoran mustard ...Morocco Onion, garlic, coriander leaf, Chermoula chilli, cumin, black pepper, saffron Ras el 20+, including cardamom, cassia, hanout mace, clove, cumin, chilli, rose petals... Zhug Cumin, cardamom, garlic, chilli Za’atar India Garam Cumin, coriander, cardamom, black masala pepper, clove, mace, cinnamon Panch cumin, fennel, nigella, fenugreek, phoran mustard