What's the Differences Between Spices and Herbs?
Many types of herbs are now used around the world. The word “herb” comes from the Labit herba, meaning
a medical plant. The meaning of herb in a narrow sense is a nonlasting plant
that withers after blooming without its stems becoming woody. Perennial herbs
are widely used for the purpose of dying and gardening and other as well as for
medicine and food. In Europe, herbs have long been utilized for medical
purposes. Some edible herbs belong to
the category of spice. Even some herbs containing poisonous components can
be categorized as spices if the poisonous element can somehow be neutralized
with heating and other cooking procedures.
An herb is botanically classified as a perennial plant, but the meaning of spice comes from its use in
cooking, not any plant classification. A spice should, therefore, be
edible. In fact, no spice definitions distinguish clearly between a spice and an herb.
The term spice can be broadly defined as
a compound that has a pungent flavor or coloring activity, or one that
increases appetite or enhances digestion. A spice is obtained from seeds,
berries, buds, leaves, bark, and roots of plants growing mainly in the
tropical, the subtropical, and the temperate zones. Culinary experts include
all edible leaves that are usually called herbs in the category of spices
(experts call them “spice leaves” or “edible herbs”) and so-called
medicinal herbs which are not used for cooking in the category of herbs.
Various parts of plants are utilized as spices. Besides leaves,
bark (e.g., cinnamon), buds (e.g., clove), fruits (e.g., allspice, nutmeg,
mace, and Sansho— Japanese pepper), and other parts can be utilized. The concept
of a spice can be summarized as follows:
1. Many plants utilized for spice are grown in
the tropical, the subtropical, or the temperate zone.
2. Not the whole but part of the plant is
effective as a spice.
3. The effect of a spice is characterized more
or less by its stimulating flavor.
What are Culinary
Herbs?
Culinary
herbs are
distinguished from vegetables in that, like spices, they are used in small
amounts and provide flavor rather than substance to food.
Many culinary herbs
are perennials such as thyme or lavender, while others are biennials such as
parsley or annuals like basil. Some perennial herbs are shrubs (such as
rosemary, Rosmarinus officinalis), or trees (such as bay laurel, Laurus
nobilis) – this contrasts with botanical herbs, which by definition
cannot be woody plants. Some plants are used as both herbs and spices, such as
dill weed and dill seed or coriander leaves and seeds. Also, there are some
herbs such as those in the mint family that are used for both culinary and
medicinal purposes.
What is the Functions of Spices in Cooking?
Primary and Secondary Functions of
Selected Spices and Flavorings:
1) Taste:
Thai basil, black pepper, cardamom, jalapeno, asafetida, lemongrass, star anise,
kokum, sorrel, chipotle, habanero
2) Aroma:
Clove, ginger, kari leaf, mint, nutmeg, rosemary, cardamom, tarragon, cinnamon,
sweet basil, mango, rose petal
3) Texture/Consistency:
Mustard seed, onion, sassafras, sesame seed, shallot, peppercorn, ajowan seed,
poppy seed, candlenut, almonds
4) Color:
Annatto, cayenne, paprika, parsley, turmeric, saffron, basil, cilantro, mint, marigold
5) Antimicrobial:
Cinnamon, clove, cumin, oregano, rosemary, sage, thyme, ginger, fenugreek, chile
peppers
6) Antioxidant:
Turmeric, rosemary, sage, clove, oregano, mace
7) Health:
Chile pepper, cinnamon, fenugreek, ginger, turmeric, garlic, caraway, clove, sage,
licorice
Spicing Up Your Life with Herbs, Spices, and
Seasonings
Herbs and spices are essential flavoring ingredients. Herbs are produced from the leaves
and stems of a variety of plants; spices can come from a plant’s roots,
seeds, bark, buds, or berries. If you stock the following, you will have the
basics for most recipes:
1) Dry
herbs: Basil, bay leaves, dill, marjoram, oregano, parsley, rosemary, sage,
tarragon, and thyme
2) Salt
and pepper: Table salt, kosher salt, sea salt, or other
gourmet or flavored salts, as your taste dictates; whole or ground black
pepper; whole or ground white pepper; cayenne pepper; and red pepper flakes
3) Spices:
Allspice, chili powder, cinnamon, whole and ground cloves, ground
cumin, curry powder, ginger, dry mustard, nutmeg, and paprika
Uses
of Herbs in Cooking
The list of common
herbs can help you decide which herbs go best with which kinds of dishes.
Common herbs you should know and
their description:
1) Basil- Essential to Mediterranean
cooking, especially Italian and French cuisine.
Excellent with tomatoes, eggs, pasta, poultry, fish, and in vinaigrette.
2) Bay Leaf- Add the dried leaves to
long-cooking dishes like soups, stews, poaching liquid, marinades, and pot
roasts. (Remove the leaf before serving the dish.)
3) Chervil- Use with fish and shellfish,
eggs, chicken, tomatoes, asparagus, summer squash, eggplant, and herb butter.
4) Chives- Try them in cream sauces or
soups; with chicken, eggs, shellfish, or marinated salads; or sprinkled over
cottage cheese.
5) Cilantro- Dried versions pale in
comparison to fresh. Good with Mexican and Asian dishes, especially on rice,
fish, and pork or in salsa and guacamole.
6) Dill- Use seeds in pickling recipes;
use leaves on fish and shellfish, chicken, and omelets, and in salad dressing.
7) Marjoram- Add to almost any vegetable
dish.
8) Mint- The most common varieties are standard
peppermint and spearmint. Terrific with fresh fruit, in cold fruit soups and
sauces, and in cold drinks like iced tea or mojitos.
9) Oregano- An essential ingredient in
Italian and Greek cooking. A little goes far with poultry, tomato sauce, eggs,
and vegetable stew.
10) Parsley- Better fresh than dried. An
all-purpose herb, as well as a pretty plate garnish.
11) Rosemary- Excellent with grilled meat,
especially lamb, and in herb bread, or to flavor oils and marinade.
12) Sage- Try it in poultry stuffing, in
pâté, with fish and chicken, and in herb butter.
13) Savory- Comes in two types: winter and
summer. Try it in fresh or dried bean salads, fish and shellfish dishes,
omelets, rice dishes, and on tomatoes, potatoes, and artichokes.
14) Tarragon- This herb turns a Hollandaise
sauce into a Béarnaise sauce.
Also try it on chicken, pork, lamb, veal, fish, and shellfish, and as flavoring
for white vinegar and hot or cold potato dishes.
15) Thyme- Add to vegetables, meat,
poultry, fish, soups, stews, and cream sauces.
To get the most flavor
from dried herbs, crush them between your fingers before adding them to a dish.
A Few Spices You
Should Know: List of Common Spices
Spices, which are
almost always sold dried, have been a vital element in international cooking
since Byzantine times. Most spices come from the East, where they were
introduced to Europe during the Crusades.
Spice Description:
1) Allspice- Spice berries with tastes of
cinnamon, nutmeg, and cloves — hence the name. Excellent in both sweet and
savory dishes, from pâtés and meatballs to fruit pie fillings, chutneys, and
gingerbread.
2) Caraway- Common in German cuisine.
Essential for rye bread and also in some cheeses.
3) Cardamom- Excellent in baked goods and
pumpkin pie. One of the main ingredients in garam masala, an essential
spice mixture in Indian cooking.
4) Cayenne or red pepper- A hot, powdered
mixture of several chile peppers. Use sparingly for extra spice in any cooked dish.
5) Chili powder- A spicy mixture of dried
chiles, cumin, oregano, garlic, coriander, and cloves. Use to flavor meat, bean
dip, barbecue sauce, and, of course, chili.
6) Cinnamon- Sweet and aromatic spice from
the bark of a tropical tree. Common as a baking spice and in Mexican chocolate,
molé sauce, and Grecian cuisine.
7) Clove- Adds intense spice flavor to
sweet or savory dishes — use sparingly.
8) Coriander- Seeds used for pickling;
powder used for curries, sausage, and baked goods.
9) Cumin- Essential to Middle Eastern,
Asian, and southwestern United States cuisine.
10) Curry Powder- A blend that can include
more than a dozen different herbs and spices. Use to season lamb, chicken,
rice, and sautéed vegetables, and in Indian curries.
11) Ginger- Essential in Asian cooking and
in spice cakes and gingerbread. Use ground or grate the fresh root.
12) Nutmeg- Delicious in white sauces,
sweet sauces, and glazes, over eggnog, in fruit and pumpkin pies and spice
cakes. Best freshly grated.
13) Paprika- Varieties range from sweet to
hot or smoked. Adds flavor and red color to dip, creamy salad, dressing, stew
(like goulash), sautéed meat, chicken, and fish recipes.
14) Peppercorns- Black pepper is perhaps
the world’s most popular spice, used to accent nearly every savory dish. Use
white pepper to enrich cream sauces and white dishes for an unadulterated white
color. Also try other colored peppercorns for a variety of flavor.
15) Saffron- The world’s most expensive spice, made from dried stigmas
handpicked from a special variety of purple crocus flowers. Available as powder
or whole threads. A little goes a long way. Essential to classic Mediterranean
dishes like bouillabaisse and paella. Imparts a rich yellow color to cream
sauces and rice dishes.
16) Turmeric- Yellow-orange powder that is
intensely aromatic and has a bitter, pungent flavor; gives American-style
mustard its color. Sold as a powder. Essential ingredient in Middle Eastern
cuisine.
Watch video: Culinary
Herb Identification
How to Handle Spices?
A spice may be
available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. A whole dried spice has the longest shelf
life, so it can be purchased and stored in larger amounts, making it
cheaper on a per-serving basis. Some spices are not always available either
fresh or whole, for example turmeric, and must commonly, be purchased in ground
form. Small seeds, such as fennel and mustard seeds, are often used both whole
and in powder form.
The flavor of a spice
is derived in part from compounds (volatile oils) that oxidize or evaporate
when exposed to air. Grinding a spice greatly increases its surface area and so
increases the rates of oxidation and evaporation. Thus, flavor is maximized by
storing a spice whole and grinding when needed. The shelf life of a whole dry
spice is roughly two years; of a
ground spice roughly six months. The "flavor life" of a ground spice
can be much shorter. Ground spices are better stored away from light.
To grind a whole
spice, the classic tool is mortar and pestle. Less labor-intensive tools are
more common now: a microplane or fine grater can be used to grind small
amounts; a coffee grinder is useful for larger amounts. A frequently used spice
such as black pepper may merit storage in its own hand grinder or mill.
Some flavor elements
in spices are soluble in water; many are soluble in oil or fat. As a general
rule, the flavors from a spice take time to infuse into the food so spices are added early in preparation.
How
to Store Spices?
Proper
storage and use of spices will maintain spice quality:
1) Store spices in a cool, dry place
and try to use them within six to ten months. Whole spices, such as
peppercorns, nutmeg, cinnamon sticks, cumin seeds, and coriander seeds, are
more aromatic and flavorful than their pre-ground counterparts, so grind them yourself as needed. A
coffee grinder reserved for spices works well for this purpose. Whole spices
also can be wrapped and tied in a piece of cheesecloth, added to soup, stew,
braises, and marinades, and then removed before serving.
2) Purchase dried herbs and spices in small quantities. After a year or so of
storage, their potency diminishes. Keep all dried herbs and spices tightly
sealed and away from direct sunlight and heat (don’t store them directly over the stove).
3) While you want to always keep the
essential dry herbs on hand, some herbs (such as cilantro) are best purchased fresh, kept in the
refrigerator, and used within a few days. Others can be purchased in either dry
or fresh varieties. Fresh herbs have a brighter, lighter, fresher taste than
dried herbs, which have a more intense, concentrated flavor. Try both to see
which you prefer in your favorite dishes.
4) Store spice in airtight containers to maintain freshness. After each use, close
container tightly. Exposure to air accelerates flavor loss.
5) Store spices at cool temperatures
as they help retain flavor of spices.
6) Do not store spices in freezer as
repeated removal for use results in condensation in the containers, resulting
in loss of flavor and aroma.
7) Store in a cool dry place, away
from heat (oven, stove), light (near window or in transparent packaging), or
moisture (steam from cooking near spice container or use of a wet spoon into
container). All this will hasten the loss of spice aroma and flavor and cause
caking.
Learn
how to store fruits and vegetables at... Complete Guide to Storing
Fruits and Vegetables at Home
What are Spice Mix?
Spice mixes are blended spices or herbs. When a
certain combination of herbs or spices is called for in many different recipes
(or in one recipe that is used frequently), it is convenient to blend these
ingredients beforehand. Blends such as chili powder, curry powder, herbes de
Provence, garlic salt, and other seasoned salts are traditionally sold pre-made
by grocers, and sometimes baking blends such as pumpkin pie spice are also
available. These spice mixes are also easily made for home cooking for later
use.
List of Common
Blends or Spice Mixes
1) Advieh- a spice mixture used in Persian
cuisine and Mesopotamian cuisine.
2) Apple Pie Spice- usually cinnamon,
nutmeg, and allspice
3) Baharat- used throughout the Levant. It
is a spice mixture or blend used in Arab cuisine, especially in the Mashriq
area, as well as in Turkish and Iranian cuisine. Bahārāt is the Arabic
word for 'spices' (the plural form of bahār 'spice'). The mixture of
finely ground spices is often used to season lamb, fish, chicken, beef, and
soups and may be used as a condiment.
A recipe for baharat
is a mixture of the following finely ground ingredients:
a) 4 parts black
pepper
b) 3 parts coriander
seeds
c) 3 parts cinnamon
d) 3 parts cloves
e) 4 parts cumin seeds
f) 1 part cardamom
pods
g) 3 parts nutmeg
h) 6 parts paprika
The mixture can be
rubbed into meat or mixed with olive oil and lime juice to form a marinade.
4) Berbere- an Ethiopian blend
5) Chili Powder- a mixture of powdered red
chili peppers and other spices and herbs, such as cumin, oregano, and garlic,
used in Mexican and Tex-Mex cooking, not to be confused with powdered chili
peppers.
6) Chinese Five-spice Powder- a blend of
cassia (Chinese cinnamon), star anise, cloves, and two other spices.
7) Curry Powder- used in southern part of
South Asia and South east Asia. (This is Western misinterpretation of Indian
spice blends, there is nothing called curry powder in South Asia)
8) Fines Herbes- is a combination of herbs
that forms a mainstay of Mediterranean cuisine. The ingredients of fines herbes
are fresh parsley, chives, tarragon and chervil. These "fine herbs"
are not the pungent and resinous herbs that appear in a bouquet garni –
which, unlike fines herbes, release their flavor in long cooking.
Marjoram, cress, cicely, or lemon balm may be added to fines herbes. The
marjoram may be dried.
9) Garam Masala- an Indian savory spice
blend that is used in northern half of South Asia (North India and Pakistan.)
10) Garlic Salt- is a seasoned salt used as
food seasoning made of a mixture of dried ground garlic and table salt with an
anti-caking agent (e.g. calcium silicate). In its most basic form it is made by
combining 3 parts salt and 1 part garlic powder.
It can be used as a
substitute for fresh garlic, such as in dishes like burgers or chili.
It should not be
mistaken with minced garlic, granulated garlic, or garlic powder, which are
just ground dried garlic, also sold as spices. Ground garlic can be made into
garlic salt by pouring it into a bowl with salt and pouring humectant on it.
11) Goda Masala- a sweet spice blend used
in south western part of South Asia.
12) Herbes de Provence- a Provençal blend
of thyme, marjoram, rosemary, basil, bay leaf, and sometimes lavender
13) Hawaij- Yemenite ground spice mixtures
used primarily for soups and coffee
14) Italian Seasoning- a classic blend of
herbs used for Italian cuisine
15) Kaala Masala- South Asian black spice
blend
16) Khmeli Suneli- a blend used in Georgia
and the Caucasus region
17) Lemon Pepper- also called lemon
pepper seasoning is a seasoning made from granulated lemon zest and cracked
black peppercorns. The lemon zest is mashed with the pepper to allow the citrus
oil to infuse into the pepper. This mix is then baked and dried and can be used
on meats (particularly poultry) and pasta, although it was originally used
primarily for seafood.
Lemon pepper is
generally commercially available in small jars, although it may also be homemade.
Commercially available lemon pepper may also include smaller amounts of other
ingredients such as salt, sugar, onion, garlic, citric acid, additional lemon
flavor, cayenne pepper, and other spices.
18) Mitmita- is a powdered seasoning mix
used in Ethiopian cuisine. It is orange-red in color and contains ground
African birdseye chili peppers, cardamom seed, cloves and salt. It occasionally
has other spices, including, but not limited to, cinnamon, cumin and ginger.
The mixture is used to
season the raw beef dish kitfo and may also be sprinkled on ful
(fava beans). In addition, mitmita may be presented as a condiment and
sprinkled on other foods or spooned onto a piece of injera, so food can
be lightly dipped into it.
19) Mixed Spice or Pudding Spice- a British blend of cinnamon, nutmeg, allspice, and
other spices
20) Montreal Steak Seasoning- a seasoning
mix for steaks and grilled meats
21) Mulling Spices- a European spice
mixture of cinnamon, cloves, allspice, nutmeg and dried fruit
22) Panch Phoron- a Bengali five-spice
blend of whole fenugreek, nigella, fennel, cumin, and mustard or radhuni seeds
23) Pumpkin Pie Spice- an American blend of
cinnamon, clove, nutmeg, and allspice
24) Quatre épices- a French blend of ground
pepper, cloves, nutmeg and ginger
25) Ras el Hanout- a North African blend
that includes cinnamon and cumin among other spices
26) Seasoned Salt- is a blend of table
salt, herbs, spices, other flavorings, and sometimes monosodium glutamate
(MSG). It is sold in supermarkets and is commonly used in fish and chip shops
and other take-away food shops. It is also known as chicken salt in
Australia and in New Zealand, seasoning salt, season salt, chip
spice.
Seasoned salt is often
the standard seasoning on foods such as chicken, chips and deep fried seafood,
or potatoes. Most take-away shops also offer the option of normal salt.
Chicken salt, as sold
in Australia and New Zealand, generally contains chicken extracts, which are
listed as the second ingredient after salt. It is therefore not suitable for
vegetarians. However, some flavored salts sold as chicken salt do not contain
chicken extracts or concentrates. It is not related to the chicken flavouring
or seasoning that is found on potato crisps, although it can be similar in
appearance (both have a slight yellow coloring).
27) Shichimi or Shichimi tōgarashi- translated from Japanese as
"seven flavor chili pepper", also known as nana-iro tōgarashi or simply shichimi, is a common
Japanese spice mixture containing seven ingredients. It is often used in soups
and on noodles and gyūdon. Some rice products such as rice
cakes, agemochi and roasted rice crackers also use it for seasoning.
A typical blend may
contain:
a) coarsely ground red
chili pepper (the main ingredient)
b) ground sanshō
c) roasted orange peel
d) black sesame seed
e) white sesame seed
f) hemp seed
g) ground ginger
h) nori or aonori
28) Taco Seasoning- is a zesty blend of
authentic Mexican seasonings, including onions and peppers, that's certain to
turn ordinary food into a fiesta of flavor. Taco seasoning has a hearty flavor
that's not too spicy but warm enough to complement a variety of meats.
29) Tandoori Masala- South Asian spice
blend for tandoor cooked meats
30) Vadouvan- is a ready-to-use blend of
spices that is a derivative of Indian curry blend with a French influence, a
masala with added spices such as shallots and garlic. Vadouvan is usually used
in gourmet cooking. The spice is thought to have originated due to French
colonial influence in the Puducherry region of India.
31) Za'atar- both an individual herb and a
blend of that herb with sesame seeds and sometimes dried sumac
Learn more about... Fast Cooking versus Slow
Cooking Technique. It will take only 5 minutes of
your time. :-)
Watch video: Spices
Documentary
References:
Corn, Charles. 1999. Scents
of Eden: A History of the Spice Trade. New York: Kodansha.
Czarra, Fred. 2009. Spices:
A Global History. Reaktion Books. ISBN 978-1-86189-426-7.
Dalby, Andrew. 2002. Dangerous
Tastes: The Story of Spices. Berkeley: University of California Press.
Freedman, Paul. 2008. Out
of the East: Spices and the Medieval Imagination. New Haven: Yale UP.
Krondl, Michael. 2007.
The
Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice.
New York: Ballantine Books.
Morton, Timothy. 2000.
Poetics
of Spice: Romantic Consumerism and the Exotic. Cambridge UP.
Raghavan, Susheela. 2006.
Handbook
of Spices, Seasonings, and Flavorings. (2nd ed. ed.). Hoboken: CRC
Press. ISBN 9781420004366.
RHS A-Z
encyclopedia of garden plants. United Kingdom: Dorling Kindersley.
2008. ISBN 1405332964.
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