2211 Herbs and Spices 1
About Common Herbs
Herbs can dramatically alter the flavor of a dish with just a small amount. They are generally used fresh but can also be found dried, which offers a more concentrated flavor and longer shelf life.
About Basil (fresh and dried)
- Fresh Basil: Sweet and fragrant with a slight peppery flavor. Common in Italian cuisine, especially in pesto and tomato-based dishes.
- Dried Basil: Less flavorful than fresh but useful in cooked recipes where it releases flavor slowly.
About Cilantro (Coriander leaves and dried coriander)
- Fresh Cilantro: Bright and citrusy, often used in Mexican and South Asian cooking.
- Dried Coriander: The seed of the cilantro plant, offering a lemony, floral flavor when ground. It’s used in spice mixes and as a seasoning.
About Parsley (fresh and dried)
- Fresh Parsley: Mild, slightly peppery flavor. Used as a garnish and flavor enhancer in many dishes.
- Dried Parsley: Less potent, best used in longer cooking processes to impart flavor without overwhelming dishes.
About Rosemary (fresh and dried)
- Fresh Rosemary: Strong, pine-like aroma. Excellent in roasts and with grilled vegetables.
- Dried Rosemary: More concentrated, often used in marinades and meat preparations.
About Thyme (fresh and dried)
- Fresh Thyme: Delicate and slightly minty. A versatile herb used in meat, poultry, and vegetable dishes.
- Dried Thyme: More subdued than fresh but still very effective in cooking, especially in slow-cooked dishes.
About Mint (spearmint, peppermint)
- Spearmint: Milder than peppermint, commonly used in culinary dishes, sauces, and drinks.
- Peppermint: More intense and used predominantly for its medicinal properties and in sweets.
About Common Spices
Spices typically come from the seeds, fruits, roots, or bark of plants and are usually dried, which intensifies their flavors.
About Salt
- Essential for enhancing the flavor of almost all savory dishes and some sweets.
About Cinnamon
- Sweet and woody, used in both savory and sweet dishes. Comes in stick or ground form.
About Cumin
- Earthy, with a slightly spicy edge. Common in Middle Eastern, Latin American, and Indian cuisines.
About Turmeric
- Bright yellow and mildly aromatic, with earthy and slightly bitter flavors. Known for its health benefits and essential in making curry.
About Paprika
- Ranges from sweet to smoky. Adds color and flavor to dishes like stews and spice rubs.
About Ginger (fresh and dried)
- Fresh Ginger: Pungent and spicy, used in everything from stir-fries to teas.
- Dried Ginger: Less intense, commonly used in baking and spice mixes.
About Black Pepper
- Pungent and slightly spicy, used freshly ground as a universal seasoning.
About White Pepper
- Milder than black pepper, often used in light-colored dishes for aesthetic reasons.
About Fresh vs. Dried Spice
- Fresh spices (like ginger) have a more immediate, vibrant flavor, while dried spices have a more concentrated, robust taste suitable for longer cooking times.
About Storage of Herbs and Spices
Proper storage of herbs and spices is crucial to maintaining their flavor, color, and potency. Both fresh and dried varieties require specific conditions to extend their shelf life and maximize their culinary effectiveness. Here’s a comprehensive guide on how to store herbs and spices effectively.
Storage of Fresh Herbs
- Refrigeration:
- Most fresh herbs like parsley, cilantro, and basil can be stored in the refrigerator. For herbs like basil, it’s often beneficial to store them at room temperature in a glass of water, as cold temperatures can cause them to wilt quickly.
- Moisture Control: Wrap the herbs in a slightly damp paper towel and place them in a plastic bag or use specially designed herb storage containers that help maintain optimal humidity.
- Water Method:
- Similar to flowers, place the stem ends of herbs like cilantro and parsley in a jar or vase of water. Cover the leaves loosely with a plastic bag and store them in the fridge, changing the water every few days.
- Freezing:
- Herbs such as chives, dill, and basil can be chopped and frozen in ice cube trays filled with water, broth, or oil. Once frozen, transfer the cubes to a freezer bag for long-term storage.
Storage of Dried Herbs and Spices
- Cool, Dark, and Dry Place:
- Dried herbs and spices should be stored in a cool, dark, and dry place to prevent degradation of their flavors and oils. Heat, light, and moisture are the main enemies of dried herbs and spices, causing them to lose their potency and flavor.
- Airtight Containers:
- Store dried herbs and spices in airtight containers to keep out moisture and other contaminants. Glass jars with tight-fitting lids, metal tins, or ceramic containers are ideal. Avoid using plastic if possible, as it can allow flavors to escape and odors from the environment to seep in.
- Avoid Heat Sources:
- Keep spices away from heat sources such as the stove, oven, or dishwasher and out of direct sunlight, as heat can cause spices to deteriorate more quickly.
- Labeling:
- Label containers with the name of the spice and the date of purchase or packaging. Most dried spices lose their potency after 6 to 12 months, so it’s helpful to track how long you’ve had them.
- Regular Review and Cleaning:
- Periodically go through your collection to discard any spices that have lost their aroma or flavor. Cleaning your spice area regularly helps avoid buildup of residues that can attract pests or lead to contamination.
Special Considerations
- Ground vs. Whole Spices: Ground spices tend to lose their potency faster than whole spices. While more convenient, ground spices might require more frequent replacement. Whole spices can last much longer, sometimes up to 4-5 years.
- Refrigeration for Certain Spices: Some high-fat spices like whole nutmeg or seeds (poppy, sesame) benefit from refrigeration to extend their freshness due to their oil content, which can go rancid at room temperature over time.
Preparing Herbs and Spices
Preparing Fresh Herbs
- Washing:
- Before using fresh herbs, it’s important to wash them thoroughly to remove dirt, bacteria, and any residual pesticides. Gently rinse under cold water and shake off excess moisture. For herbs like cilantro or parsley with lots of nooks, submerge them in a bowl of cold water and swish around to dislodge any trapped dirt.
- Dry them gently but thoroughly using a salad spinner or patting them dry with paper towels. Moisture can dilute flavors and affect how herbs cook in recipes.
- Chopping:
- Remove any tough stems or wilted leaves before chopping. Use a sharp knife and a chopping board to finely chop the herbs. This will release their essential oils and maximize their flavor.
- Be careful not to bruise the herbs while chopping. Overworking delicate herbs like basil can lead to flavor loss and discoloration.
Preparing Dried Spices
- Toasting:
- Toasting spices before using them in cooking can enhance their flavor and aroma. Heat a dry skillet over medium heat and add the whole spices. Shake the pan or stir frequently to prevent burning. Toast until the spices become fragrant, usually about 1-2 minutes.
- This method is particularly effective for seeds like cumin, coriander, and mustard.
- Grinding:
- Freshly grinding spices can significantly elevate a dish. Use a spice grinder, a mortar and pestle, or even a rolling pin for a more hands-on approach.
- Grind only the amount you need for the recipe to ensure freshness. Ground spices lose their potency quickly compared to whole spices.
General Tips for Handling Herbs and Spices
- Handling: Handle herbs and spices with care. The essential oils in herbs are delicate, while spices can lose their potency if exposed to heat and air for too long.
- Immediate Use: Prepare herbs and spices as close to cooking or serving time as possible. This ensures that they retain their robust flavors and health benefits.
- Infusions: For dishes that cook longer, consider adding whole sprigs or leaves, which can be removed before serving. This technique infuses the dish with flavor without leaving bits of herbs behind.