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

mortarcrushesherbsandminimizesaeration.
Careful chopping with a sharp knife leaves
much of the herb structure intact to provide
freshflavorwhileminimizingcelldamageto
thecutedges;bycontrast,adullknifecrushes
ratherthancuts,bruisesawideswathofcells,
and can result in rapid brown-black
discoloration.
SomeClassicMixturesofHerbsand
Spices
France
Bouquetgarni Bay,thyme,parsley
Finesherbes Tarragon,chervil,chive
Quatre
Blackpepper,nutmeg,clove,
épices
cinnamon
Herbesde Thyme,marjoram,fennel,basil,
Provence
rosemary,lavender


Morocco
Onion,garlic,corianderleaf,
Chermoula chilli,cumin,blackpepper,
saffron
Rasel 20+,includingcardamom,cassia,
hanout mace,clove,cumin,chilli,rosepetals
MiddleEast
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