Herbs, Spices and Cooking Condiments


One of the secret to making any food delicious is adding herbs and spices. Learn each herbs and spices by adding some to your favorite recipe. Taste the difference..

Here are the Photos of common herbs, spices, rice wine, condiments used in kitchens.

Saffron or Kasubha
Saffron or Kasubha

What is Saffron or Kasubha

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson threads, are collected and dried to be used mainly as a seasoning and colouring agent in food.

The most common Filipino food that uses kasubha is the Lugaw. Kasubha makes any lugaw yellow in color and the fine orange thread in it is the actual flower of kasubha or Saffron. It is also used in Paella and Java rice to make it yellow in color.  Wikipedia

Fresh Bay Leaves

Fragrant Bay Leaves (Dahon ng Laurel) grow on large deciduous trees. When collected, they can be dried and added to recipes for a herbal flavor and scent. 

You can add this fresh parsley herb to almost any food and it will smell so delicious. I love adding parsley to my pasta dishes too..




Turmeric Powder
Fresh Dill
Cardamom Spice
Persian Saffron
Fresh mint leaves
Fresh Sage Herbs
Chili Peppers (Siling Labuyo)
Star Anise
Fresh Chives
Fresh Basil Leaves
Fresh Rosemary Herbs
Fresh Fennel
SM Bonus Cooking Rice Wine – sold at SM Supermarkets (along the isle of imported soy sauce, oyster sauce etc.) They sell a limited number but you just have to watch out when they restock.
Chunmijiu (Rice Wine) – authentic rice wine are perfect. I love using this authentic rice wine because our house smells so good whenever I add rice wine in my cooking. You can purchase in SM supermarket too, along the isle of soysauce and seasoning just beside Lee Kum Kee.
Lea & Perrins Worcestershire Sauce
Lee Kum Kee Sesame Oil
Apple Cider Vinegar