I am taking this opportunity with Cohens to experiment with using spices in my cooking. I have just found some lovely basic and nearly all relevant (to Cohens) information that we could use with our cooking and wanted to share: I have edited out the irrelevant parts! And remember 1 teaspoon collectively of all condiments, herbs and spices per day. Say you want to give your steak a Moroccan flavour. Start with small amount of a pungent spice that is characteristic of Moroccan cuisine, an amount of ground cumin seed. To this add a little tangy spice to tantalize the taste buds, an equal amount of ground ginger. Next we want a little heat, but not everyone likes hot food, so add a quarter of the same amount of mild chilli powder. Now, to make these spices all work well together and to balance the mix, add four times the amount of ground coriander seed. Mix well and add a pinch of salt if desired. Rub the mix generously onto the steak, squeeze over a little lemon juice to moisten the coating and allow to dry marinate in the fridge for half and hour. Grill, barbecue or pan fry. Squeeze a little more lemon on just before serving with your allowance of vegetables. So how would one spice the vegetables? Because the flavours of vegetables are less robust than meats, we will avoid the pungent and hot spices, yet add an appealing spiciness with sweet and tangy spices. With steamed cauliflower, zucchini or squash, sprinkling with ginger and nutmeg. To the greens, add a half a teaspoon of mint and serve. This is from Please add yours, I am keen to learn and experiment more!