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List of Common Herbs and Spices and Their Uses
Definition of Spice
The definition of a
spice differs according to the country or region in the world. Spices are
sometimes defined according to where
they are grown, whether they are dry
or wet, or their historical
background (i.e., when they started to be used as spices). However, these
definitions are not always accurate from the viewpoint of their functions and
constituents. The term “spice” can be defined as the dry parts of a plant, such
as roots, leaves, and seeds, which impart to food a certain flavor and pungent
stimuli.
What
is the Difference Between Spices and Herbs?
Many people use the
terms spices and herbs interchangeably to mean any product of plant origin
used primarily for seasoning food. Technically, herbs come from aromatic plants grown in the temperate zone, while spices
are products of tropical plants.
Usually, the leaves of herbs are used; whereas, spices may come
from the bark, berries, flower buds, roots, or seeds
Herbs and spices add
very little if any nutritive value to foods – they are used only for flavoring or coloring foods. In general, they are low in calories, sodium,
fat and cholesterol, although some of the oil-rich seeds, such as poppy
and sesame, contain a moderate amount of calories. Also, some
seasonings, such as celery or parsley flakes, contain enough sodium to be
counted.
However, these
ingredients are used in such small quantities that they are not a problem
unless a recipe calls for an unusually large amount, or unless the diet
restriction is severe.
The Effect of
Cooking on Spice and Flavors and Function
The four major effects
of spices used in cooking are flavor,
pungency, coloring, and deodorizing.
In general, each spice fulfills one major function, but some spices fulfill multiple
functions. The following factors affect spice function, including flavor, when
spices are used for cooking.
1. Spices contain both volatile and nonvolatile oils. Most
spice flavors are a result of components included in the volatile oil, but
volatile flavor compounds can be generated even from nonvolatile oil when heated.
In general, flavor components tend to become weak or disappear at high temperatures.
The flavor components of spices are more volatile with increased temperature.
The flavor sensation of each spice can be changed by controlling cooking
conditions including temperature and time.
2. Oily components including volatile
oils are generally soluble in alcohol, and the flavor of a spice can be
enhanced effectively by cooking with alcohol.
3. The oily component of any spice is
of course oil soluble. Therefore, flavor characteristics of spices can be
enhanced by adding the spice to the oil phase
of a salad dressing or to the oil used in the cooking process.
4. It is not always necessary to
ingest the spice itself to achieve its desired effect. A deodorizing or neutralizing
effect can be achieved, for example, without using the spice flavor per se.
5. It is sometimes effective to put a spice directly on the fire when
grilling, resulting in a smoking
effect.
6. Each spice contains different
pungent components with different pungent characteristics. Therefore, there are
differences in pungent sensation and in how long each can be preserved and in
how each appears. It is important to put each pungent spice to its proper use
in cooking. Some spices undergo changes in pungency due to the heating. Spices
whose pungent components function enzymatically are not suitable for cooking with
heat.
7. Coloring compounds contained in
spices are classified as oil-soluble or water-soluble. It is necessary to put
each type of spice to its proper use to achieve the coloring effect desired.
List
of Common Herbs and Spices and Their Uses
ALLSPICE
Sweet spice of
Caribbean origin with a flavor suggesting a blend of cinnamon, cloves, and
nutmeg, hence its name. May be purchased as whole, dried berries or ground. When
using whole berries, they may be bruised--gently crushed with the bottom of a pan
or other heavy instrument--to release more of their flavor.
ANISE
Green-gray fruit or
seed of plan of parsley family; available whole and in extracts; unmistakable
strong licorice flavor. Used extensively in confections, sweet pastries, and as
a flavoring in liqueurs.
BASIL
Sweet, warm flavor
with an aromatic odor, used whole or ground. Good with lamb, fish, roast,
stews, ground beef, vegetables, dressing and omelets.
BAY
LEAVES
A pungent flavor, use
whole leaf but remove before serving. Good in vegetable dishes, fish and
seafood, stews and pickles.
BEAU
MONDE SEASONING SALT
All-purpose Spice
Island seasoning with onion and celery and salt. Use with poultry dishes, Swiss
steak and tomato- based sauces.
CAPERS
Capers are the small
buds of a shrub grown in the Mediterranean. They are pickled in vinegar or
dried and salted.
CARAWAY
Has a spicy smell and
aromatic taste. Use in cakes, breads, soups, cheese and sauerkraut.
CARDAMON
Sweet spice native to
India from ginger family. Used for coffee cake, sweet breads, fruit salad
dressings, cookies, cakes, pickling spice.
CAYENNE
PEPPER
Very hot ground spice
derived from dried cayenne chili pepper.
CHIVES
Mild, sweet herb with
a flavor reminiscent of the onion, to which it is related.
CILANTRO
Green, leafy herb
resembling flat leaf (Italian) parsley with a sharp, aromatic, somewhat astringent
flavor. Also called fresh coriander
and commonly referred to as Chinese parsley.
CINNAMON
Popular sweet spice for
flavoring baked goods. The aromatic bark of types of laurel trees, it is sold
as sticks or ground.
CHERVIL
Chervil, fresh or
dried, has a delicate flavor, and the fresh leaves look a bit like parsley. It's
good when subtle seasoning is desired.
CLOVES
Rich and aromatic East
African spice used ground in baked goods and whole in pickling brines and as a
seasoning for baked hams. Provides flavor to both sweet and savory recipes.
CORIANDER
Small spicy-sweet
seeds of the coriander plant, which is also called cilantro or Chinese parsley.
Used whole or ground as a seasoning. Particularly used for sausages and variety
meats.
Do you know the difference between truffle oil and
truffle juice? Be informed read this later, The
Difference Between Truffle Oil and Truffle Juice
CUMIN
A Middle Eastern spice
with a strong, dusky, aromatic flavor. Use in chili, marinades, and basting
sauces, and add to huevos rancheros or other egg dishes.
CURRY
POWDER
Generic term for a
blend of spices commonly used to flavor East Indian-style dishes. Most curry
powders will include coriander, cumin, chili powder, and turmeric.
DILL
Fine, feathery leaves
with a sweet aromatic flavor sold fresh or dry.
FENNEL
Crisp, refreshing,
mildly anise-flavored bulb vegetable. Seeds and leaves are both used as a
spice. Has a sweet hot flavor. Wide variety of uses. Popular for seasoning pork
roasts and fish dishes.
FINES
HERBES
A balanced blend of sweet
herbs, each of which has an affinity for the other. Buying these herbs premixed avoids the risk of a possible flavor
imbalance. Use for omelets, egg and cheese dishes, meats, game, meatloaf,
sauces and gravies.
FIVE
SPICE CHINESE POWDER
Mixture used to season
roast
meat, poultry, and stir fry dishes. Ingredients include anise, cinnamon,
star anise, cloves, and ginger.
GARLIC
Member of the same
group of plants as the onion. Robust flavoring, available as garlic powder,
garlic salt, garlic chips, garlic seasoning powder, and garlic juice, in a huge
variety of dishes.
GINGER
Ginger is a fresh,
pungent root sold fresh, dried or ground. It is used as a confection or condiment.
It may be found crystallized or candied, ground or as a syrup.
JUNIPER
BERRIES
From juniper, an
evergreen shrub. Add to marinades and sauces for game and lamb.
MACE
Produced from the same
fruit of the nutmeg tree.
MARJORAM
Pungent, aromatic herb
used dried or fresh to season meats, particularly lamb, poultry, seafood,
vegetable and eggs.
MEI
YEN SEASONING
A blend of seasonings
designed to enhance the natural flavor of most foods without introducing flavor
overtones of its own. A delicate seasoning long a favorite in oriental cooking.
Intended for seasoning vegetables and mild-flavored meats; also has an affinity
for dishes with acid ingredients, such as tomatoes and wine.
MINT
The most common
commercial types of mint are spearmint and peppermint. Refreshing, sweet herbs
used fresh or dry to flavor lamb, poultry, vegetables and fruits.
MUSTARD
Mustard is available
in three forms: whole seeds, powdered (referred to as dried mustard), and
prepared (which is made from powdered or coarsely ground mustard seed mixed
with liquid such as vinegar or wine).
NUTMEG
Popular
baking spice that
is the hard pit of the fruit of the nutmeg tree. May be bought already ground
or for fresher flavor, whole.
OREGANO
Aromatic, pungent and
spicy Mediterranean herb. Use fresh or dried for all types of savory dishes.
Especially popular with tomatoes and other vegetables.
PAPRIKA
The ground dried pod
of a variety of capsicum. Paprika is more than a garnish. It is a seasoning
that is a food enhancer for many dishes, including casseroles, baked potatoes,
appetizers, rarebit, chicken, veal and salad dressings.
PARSLEY
A low growing member
of the celery family. Available in two varieties: the curly leaf type, and the
flat leaf, or Italian, type. Best when used fresh but can be used dry.
PINE
NUTS
Small, ivory-colored
seeds extracted from the cones of the species of pine tree, with a rich,
slightly resinous flavor.
POPPYSEED
Used for fruit salads
and salad dressings, sprinkled over yeast breads or rolls before baking, use in
cottage cheese, cream cheese, scrambled eggs, pie crust, cheese sticks, fruit
compotes, and noodles.
PUMPKIN
PIE SPICE
A blend of cinnamon,
ginger, allspice, nutmeg, and cloves in proper proportions. Used for pumpkin
pie, gingerbread, cookies, fruits, squash, sweet potatoes, applesauce, and other
apple dishes.
ROSEMARY
A perennial of the
mint family. Use with partridge, duck, poultry, lamb, veal, seafood and vegetables.
A strong, aromatic flavor.
SAFFRON
Orange yellow in
color, this spice is used to flavor or color foods. Use in soup, chicken, rice
and fancy bread.
SAGE
Pungent herb used
either fresh or dried that goes particularly well with fresh or cured pork,
lamb, veal, poultry or vegetables.
SAVORY
The dried
brownish-green leaves of a plant of the mint family; has an aromatic piquant flavor.
Blends well with other herbs. May be used alone or in combination with other herbs
in stuffings for meat, fish or poultry; egg dishes; sauces; soups; meatloaf and
hamburgers; stews; beans; cabbage; peas; and tomato juice.
SESAME
SEEDS
Versatile annual with
sweet, nutty flavor used in appetizers, breads, meats and
vegetables.
SHALLOT
Small member of the onion family with brown skin,
white-to-purple flesh, and a flavor resembling a cross between sweet onion and
garlic.
SOY
SAUCE
Asian seasoning and
condiment usually made from soybeans, wheat or other grain, salt and water. Chinese brands tend to be saltier than
Japanese.
TABASCO
Tabasco is a liquid
pepper seasoning. It is hot, so use judiciously; a few drops go a long way.
TARRAGON
Fragrant,
distinctively sweet herb used fresh or dried as a seasoning for vegetables, salads,
chicken, light meats, seafood and eggs.
THYME
Fragrant,
clean-tasting, small leafed herb, popular fresh or dried as a seasoning for poultry,
light meats, seafood or vegetables.
TURMERIC
Turmeric is the root
of a plant belonging to the ginger family.
Turmeric is somewhat medicinal in aroma and should be used with restraint. Used
primarily in pickling.
WORCESTERSHIRE
SAUCE
Traditional English
seasoning or condiment; an intensely flavorful, savory and aromatic blend of
many ingredients, including molasses, soy sauce, garlic, onion and anchovies. Popular
as a marinade ingredient or table
sauce for foods, especially red meats.
ZEST
The thin brightly
colored outermost layer of a citrus fruit's peel.
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