Before I started writing this segment for my blog, (the above pictures are of my main spice cabinet shown both closed and open, by-the-way) I never gave much thought to whether a seasoning I loved was an herb or a spice. But then I realized that someone might ask me for a definition or if there is a difference, so I thought I better do some research. What I learned was very interesting. In general, there are definite similarities between herbs and spices, but there are also subtle differences. Herbs are obtained from the leaves of herbaceous (non-woody) plants. Spices are obtained from roots, flowers, fruits, seeds, or bark. In some cases both an herb and spice may come from the same plant. Dill is a good example. The seeds from the dill plant are spices, while the soft stems and leaves of the plant are classified as herbs. Another example: cilantro (from the Coriandrum sativum plant) is considered an herb, while the seed (coriander) is categorized as a spice. While both herbs and spices may be used for the purpose of flavoring food, spices are generally stronger in flavor so a smaller quantity is needed for flavoring. Another interesting difference between herbs and spices – herbs can be found all around the world, while spices are more commonly found in the Far East and in tropical countries.
Good cooking is not rocket science. It’s just a matter of knowing what ingredients combine well to taste, smell, and present a pleasing appearance. And the only way to truly become an excellent cook is to practice your craft. A good rule to follow when first working with herbs and spices, is to smell a spice or herb you are considering using with your other ingredients. If it smells like it would taste good in combination, it probably would. For example: you smell tomatoes and oregano together, and your memory of pleasant taste sensations will help you realize that this is a good combination. Add some thyme to the mix, and your nose should tell you that Italian heaven is well within your reach! Now open the ginger container. Does ginger smell like it would go well with oregano, thyme, and tomatoes? Probably not. So don’t use it. Trust your nose; it should lead you in the right direction.
When you begin experimenting with herbs and spices, start small, like ¼ teaspoon. Some herbs and spices are more robust than others. For example, both rosemary and thyme are very strong flavored. They are two of my favorite herbs, but over the years I have gained a healthy respect for using them in moderation. And until you become accustomed to working with them yourself, have a very light hand.
The following are the basic herbs, spices, and blends I feel every cook should have in their kitchen: Basil (dried leaves) Bay Leaves, Black Peppercorns, Caraway Seed, Cayenne, Chili Powder, Cinnamon (ground), Cloves (ground), Crushed Red Pepper Flakes, Cumin, Curry Powder, Dill Weed, Garlic (granulated), Ginger (ground), Marjoram (leaves) Nutmeg (ground), Onion (both granulated and dehydrated pieces), Oregano (leaves), Paprika, Parsley (dehydrated), Poultry Seasoning, Rosemary (leaves), Sage (ground), Savory (leaves), Seasoned Salt, and Thyme (leaves).
How to buy dried herbs, spices, and blends: IN BULK! Any time you buy spices and herbs in those cute little bottles or cans, you are throwing your money away. I did a cost comparison at our very own island grocery store recently. For 1 pound of McCormick oregano, the cost is $164.90 ($6.39 for a .62 oz. bottle). For 1 pound of oregano in bulk, the cost is $9.19. Buying those darling little glass bottles costs you 1800% more than buying in bulk! I rest my case! For a greater selection of bulk herbs and spices, visit your local food co-op, Winco (if you are lucky enough to have one nearby), or any upscale market like Central Market or Whole Foods (if you are blessed enough to live in the Puget Sound area).
My philosophy regarding the use of herbs and spices has always been – use liberally and often! The proper use of seasonings can make all the difference in the world to the enjoyment of almost any dish you prepare. (Think apple pie without nutmeg or cinnamon!) (Both spices, by the way….)
HERBS, SPICES AND BLENDS:
BASIL
Dried – used in tomato based sauces/soups such as spaghetti sauce or pizza sauce
Fresh – bruschetta, salads, salad dressings or to liven up spaghetti sauce (add just before serving)
BAY LEAVES
Dried or fresh – used to lend a provocative aroma to stews, soups, Italian sauces of all kinds
BLACK PEPPERCORNS – THE MASTER SPICE
A little history: Pepper is native to the hot jungle lands that are never farther than 20 degrees from the Equator. The names associated with pepper sound like a globe-trotter’s itinerary of India and the Far East. Tellicherry, Alleppey, and Pandjang, for example, have been pepper ports for hundreds, if not thousands, of years. Pepper (Piper nigrum), believed to be native to Malabar on the western coast of India, is a tropical vine that produces both black and white pepper. Though both black and white berries are born on the same vine, there is a difference. Pepper berries to be used for black pepper are picked just before they are fully ripe. Those that are to be sold as white peppercorns are allowed to ripen completely; this makes the removal of the dark outer covering easier, leaving only the inner, straw colored kernel. Black peppercorns are used leaving the dark outer covering intact. In the United States we use eleven or twelve times as much black pepper as white; in Europe the reverse is true. Source – The Spice Cook Book, copyright 1964.
CARAWAY SEED
Dried – used in rye bread, sauerkraut, and to add flavor to cheese spreads
CAYENNE PEPPER
Dried – a ground hot, red chili pepper used in cheese dishes, creamy sauces, and soups
CHILI POWDER (BLEND)
Blend of herbs and spices used in chili, soups and sauces
CINNAMON
Whole (cinnamon stick) or ground – used in desserts, breads, and sauces
CLOVES
Whole or ground – used in desserts, sauces, and soups
CRUSHED RED PEPPER FLAKES
Used to give all kinds of dishes a touch of heat
CUMIN
Dried (whole seed or ground) – used in chili, Indian dishes, soups, and stews
CURRY POWDER
Spice blend (combination of herbs and spices including, but not limited to: coriander, cumin, fenugreek, cayenne, turmeric, allspice, cardamom, cloves, fennel, ginger, mace, mustard, and black or white pepper)
Used in “curries”, soups, and dips
DILL
Dried – whole seeds or dried leaves (dill weed)
Fresh – Especially good with sour-cream/Greek yogurt based dressings and sauces with cucumber. Also a major ingredient in potato salad, fish dishes, tarter sauces, and savory breads.
GINGER
Dried – ground
Used in desserts, cookies, sauces, and meat glazes
MARJORAM (cousin to oregano but with a much sweeter, more delicate flavor)
Dried or fresh leaves
Used in soups, stews, tomato based sauces, stuffing
Note: Sometimes listed as “Sweet Marjoram”
NUTMEG (great in both savory and sweet dishes)
Dried – whole seed or ground
Used in desserts such as spice cake. Essential in Swedish Meatballs. Wonderful freshly grated on coffee drinks. Excellent in cream sauces for veggies such as Swiss chard and spinach.
OREGANO – lusty and assertive flavor, slightly bitter
Dried or fresh leaves
Used in tomato sauces, soups, cheese and egg dishes
PAPRIKA (CAPSICUM)
Dried ground bell peppers and chili peppers Used in many Hungarian dishes, soups, stews, salad dressings, and as a garnish.
PARSLEY
Dried or fresh leaves
Used in almost any savory dish. (Parsley is loaded with nutrition. Like a lot of other green herbs and vegetables, parsley is a good source of vitamin K, vitamin A, vitamin C, potassium, and fiber. Its flavonoid content is substantial, giving it strong antioxidant activity. It also contains some useful iron. So not only does the flavor of parsley compliment other savory herbs and spices, it is very good for you. A sprinkling of chopped parsley adds both color and a nice fresh taste to any savory dish.)
POULTRY SEASONING (BLEND)
Spice blend (combination of herbs and spices including thyme, sage, marjoram, rosemary, black pepper, and nutmeg.
ROSEMARY
Dried or fresh leaves
Used in tomato sauces, stews, lamb, beef, and chicken dishes and marinades, to flavor roasted nuts
SAGE (an ingredient in poultry seasoning)
Dried or fresh leaves
Used in poultry stuffing, chicken dishes
SAVORY (an ingredient in poultry seasoning)
Dried or fresh leaves
Used to flavor meats, soups, and sauces
SEASONED SALT (BLEND)
Used in many savory dishes or as a replacement for plain salt. See recipe under THIS & THAT.
THYME
Dried or fresh leaves
Used in soups, stews, tomato sauces, meat marinades, stuffing, salad dressings, and herb breads.