When doubling a recipe don't double the herbs and spices. Start with 1.5 times the amount and check the flavour before adding any more. Read our Useful Hints and Tips pages for more in-depth articles about cooking with herbs and spices, storage and allergy advice. Home-made mustard is back in fashion, but do you know how to make it? Our Mustard Powder page provides the basic recipe and suggests some variations to help you design your own blend. Aroma compounds in spices are often ‘lipophilic’ which means they dissolve much better in fat than in water. This is why frying spices can be necessary to disperse flavour efficiently throughout the dish. If your dried herbs and spices have faded in colour, then they have lost flavour too and need replacing. Many herbs and spices have different names in different countries eg. Coriander is often known as Cilantro. Read our MORE pages for each item to find out the most common alternative names. The more pronounced flavour of sea salt means that you need much less to get the same intensity that you would get from table salt. Sea salt also contains valuable natural trace elements that are missing from table salt. To sooth the burning effect of hot chilli or curry, drink something with a high fat content like milk, or eat with a yogurt side-dish. Water will not help.