Transcript Herbs and Spices

Herbs &
Spices
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“
An herb is the friend of physicians
and the praise of cooks.”
- Charlemagne
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Herb or Spice?
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Herb
 Green leaf, flower, or stem of a flowering
plant used fresh or dried for flavor, scent,
or medicinal properties
 Grown in moderate climates
 Generally more subtle in flavor
Spice
 Roots, seeds, fruits, flowers, or bark used
for similar purposes; usually earthy in color
 Grown in the tropical climates
 Generally more pungent in flavor
Some plants can be both: cilantro/coriander,
anise
New World
Europe
Near East
India
Far East
Allspice
Annatto
Chilies
Paprika
Echinacea
Juniper
Horseradish
Tamarind
Vanilla
Bay
Chives
Dill
Oregano
Parsley
Rosemary
Sage
Tarragon
Thyme
Caraway
Fennel
Lavender
Marjoram
Mint
Savory
Chamomile
Lemon balm
Anise seed
Borage
Cumin
Cilantro
Fenugreek
Poppy
Sesame
Marigold
Pyrethrum
Coriander
Saffron
Basil
Cardamom
Peppercorn
Turmeric
Cinnamon
Mace
Nutmeg
Garlic
Juniper
Lemongrass
Star Anise
Cilantro
Cloves
Ginger
Galangal
Chives
Origins of Herbs & Spices
Fascinating flavor fact:
“Cilantro” refers to
the leaf of the
coriander plant while
“coriander” refers to
a spice made from the
seed of the same
plant. “Cilantro” and
“coriander” are not
interchangeable
in recipes.
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Fine vs. Robust Herbs
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Fresh herbs preferable to dried ones
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Robust herbs are added to food while it is being
cooked
Fine herbs may be eaten uncooked, in salads, or
sprinkled over other dishes
Some can be used both ways (i.e. parsley)
Drying will cause loss of some essential oils and
flavors, even under ideal conditions
Examples of ethnic herb assortments:
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Italian: basil, oregano, fennel, flat-leaf parsley,
garlic
Mexican: cilantro/coriander, basil, chile peppers,
tomatillo
Cooking with Herbs
Approximate EQUIVALENT amounts of
different forms of herbs are:
1 tablespoon
finely cut fresh herbs
= 1 teaspoon
crumbled dried herbs
= 1/4 to 1/2 teaspoon
ground dried herbs
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Cooking with Herbs
Place herbs/spices in oil
and allow flavor to
infuse into the oil and
use for cooking
 Make marinades and
sauces for meat, poultry,
or fish
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Rosemary with lamb
Make herb butter,
cheese, or stuffing
Cooking with herbs
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Wide variety of herbal
teas
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Some contain cancerfighting antioxidants
Use as garnish
 Eat fresh
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Basil over fresh mozzarella
and tomato in bruschetta
More delicate fresh herbs can be added a
minute or two before the end of cooking or
sprinkled on food before serving. Examples
include:
 Basil
 Chives
 Cilantro
 Dill leaves
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Less delicate fresh herbs can be
added about the last 20 minutes of
cooking. Examples include:
Rosemary
 Tarragon
 Thyme
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Warning: Remove
bay leaves at the
end of cooking.
They can be a
choking hazard if
left in foods and can
cause harmful cuts
and scratches in
your throat and
esophagus.
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Use the following
guidelines for storing
your spices and
herbs
to maintain
maximum quality.
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To prevent flavor and color loss, AVOID:
Moisture
Heat
Light
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Air
Store in tightly
covered
containers.
Store in a dark
place away from
sunlight, such as
inside a cupboard
or drawer.
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AVOID storage above
dishwasher, microwave, stove,
refrigerator
or near a sink or
heating vent.
If storing in an open spice rack,
store away from heat, light and moisture.
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In Conclusion:
Herbs are a very
versatile plant product
that can be used in a
variety of ways. Start
with herbs you feel
comfortable using, the
slowly add more to
make your dishes more
interesting an complex.
Be creative and have
fun in the kitchen!