Its rich, peppery taste, and exceptionally
strong flavor made it an aphrodisiac
back in Roman times. Perhaps it could
still work today. Try some and find out.

Basil is a tender low-growing herb. In fact, it’s
so tender that it’s typically added to the cooking
process at the very last moment so no flavor
gets lost. For this reason, some may argue it’s
the most narcissistic herb in the Lamiaceae
family. But it’s best not to get involved in family
affairs, so we’ll just leave it at that

Also called coriander, this edible plant is soft and
hairless. It has also been known to relieve anxiety,
insomnia and baldness. We just made up that
baldness fact. Sorry if we got your hopes up.

The aromatic dried flower buds of a tree vaguely resemble
small irregular nails in shape, luckily they don't taste like
nails. Cloves can be used in cooking either whole or in a
ground form. Western studies have supported the use of
cloves and clove oil for dental pain, who are we to argue
with western studies?

Thyme is a common herb that
stems from the Thymus plant. It’s a
basic ingredient found in many
European, Caribbean and Middle
Eastern cuisines. It has moderate
flavor and is commonly used to
season meats, soups and stews.
The Ancient Egyptians used thyme
for embalming purposes. We JUST
use it for cooking purposes.

 Is a perennial shrub. It’s a
member of the mint
family and native to the
Mediterranean. It’s
commonly grown in
households for medicinal
and/or seasoning
purposes. A Sage is a
profoundly wise person.
What if a Sage ate sage?
What if you ate sage and
became a Sage? You
could be eating sage right
now. Feel any smarter?

 It’s been called many things: a spring onion, a green
onion, a little onion, a salad onion, but few call it by its
actual birth name: the scallion. And if that didn’t help this
shallot’s identity, neither will the fact that almost every
culture uses it for their cuisines. When it comes to
vegetables, the scallion is a worldwide celebrity. That’s
one of the many reasons SOOM SOOM uses it. Another
reason is that it’s healthy and tastes good.

 Part herb. Part garnish. And all apiol oil baby! Parsley is a key
ingredient in several west Asian foods. It’s also a key ingredient in
tabbouleh. Coincidently we serve tabbouleh. Actually, that’s more of a
fact than a coincidence. Etymologists, time to get into a semantical
brawl. Semantical? Is that even a word?

Mint descends from the
Latin word Mentha. But
unlike the language of Latin,
this plant species is very
much alive. In fact, there are
?? species of this aromatic
perennial herb. Some
farmers would even
consider its vegetation
invasive. SOOM SOOM
considers it a refreshing and
flavorful ingredient. 

Some savor summer. Some savor
winter. Luckily for chefs, savory
comes in both a summer and winter
stock. It’s one of many ingredients
we use at SOOM SOOM. 

Garlic! You know garlic. It waves off vampires
and intimate moments. What you might not
know about garlic is that it’s a species of the
onion family AND a close relatives to the
shallot, leek, and chive. And if that doesn’t blow
your mind, how about this: Garlic can help
prevent high blood pressure, high cholesterol
and heart disease. Mind blown yet?