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Herbs & Spices were once traded as the World’s most sought-after jewels. In fact, until only a couple of centuries ago, only the affluent had access to such wonderful flavours. Today however in our world of fast food, 15-minute meals and supermarket chains, what were once treated like gold have now become just an agricultural commodity. Herbs and spices are no longer treated with the respect they deserve. They like many other food items are mass produced, harvested, processed, blended, packaged, sold and consumed. What was once an appreciated item, respected for the exotic flavours they offer, is now stacked...

We've heard the benefits of dried herbs and spices over their fresh counterparts, whether it be long lasting, stronger flavours, easy to use and easy to store. But now you are probably wondering how much of a dried product should you actually use - how do you ensure the best flavour ratio when cooking. We've outlined the fresh to dry equivalents for most herbs and spices, so you need not wonder any more. Basil Dried2 tablespoons of fresh chopped basil = 1 teaspoon of dried basil Chipotle Chilli Powder1/2 teaspoon chipotle powder = 1 chopped fresh chilli Ground Cinnamon1/2 teaspoon...