There are certain herbs and spices that give us a sense of sweetness and can enhance food flavours.
The aromas of marjoram, rosemary and mint enhance the natural sweetness of a dish.
A dash of mint over sautéed carrots, or rosemary with roasting potatoes lifts the sweetness of these noble root vegetables. Mustard seeds and cumin can enhance the bitterness of a cucumber pickle.
Fresh ginger can mask the fishy notes in fish while adding zing to stir fry.
Cinnamon can deepen the flavour of a savory lamb, duck or beef roast and heighten the sweetness of a crème caramel. Cardomon lightens the flavour of sautéed onions, fruits, oranges and lemons.
Nutmeg adds a hint of lemon to cheese ravioli. Herbs and spices can turn a grey meal into full living colour.
It’s no wonder Marco Polo went half way around the world to source them.