In modern times we use them for cooking and they’re much more reasonably priced, thankfully, although saffron may still set you back a fair amount.
Just thinking about herbs and spices conjures images of far off lands and exotic places and with good reason; India produces about 85% if the world’s spices, and India is pretty far off.
Some cultures still rely on spices for medicinal purposes. Peppers are said to speed the metabolism. In current times we use herbs and spices to flavor food and for an occasional cup of soothing tea, not nearly so exotic. They become even more important in lean cooking when we do not rely on fat for flavor.
Herbs or Spices?
Herbs are the leaves of plants and spices may come from any other park of a plant from its seeds to its bark. Spices tend to be more pungent than herbs. Some plants contribute both herb and spices like cilantro (leaves) and coriander (seeds).
Fresh or Dried?
Fresh herbs have the nicest flavors and add freshness to any dish. Dried herbs and spices have stronger flavors. When substituting dried herbs for fresh in a recipe, cut the amount to one quarter or what was called for and is you use fresh quadruple the amount called for.
Storing Herbs and Spices
Dried herbs and spices should be stored in air tight container away from direct light. They begin the process of losing flavor in about three months and generally need to replaced within six months or a year. Purists grind their own spices and ruthlessly throw them out at six months. A purist would tell you that the typical spice rack is mostly decorative rather than functional.
Preserving Fresh Herbs
Fresh herbs have different times that they will last under refrigeration depending on the hardiness of the leaves. Generally wash the herbs, wrap in paper towels, roll up and store in an open plastic bag in the refrigerator.
Drying Herbs
Herbs can be bundled together and hung upside down to dry in a warm, dark area with dry air circulation.
Freezing Herbs
Wash and dry herb leaves, pack them into ice cube trays then cover with water and freeze. Unmold the cubes into plastic bags or containers and label them. Then just add the desired amount to cooking food where a tiny amount of added water will not affect the composition of the recipe.
Allspice
Allspice is not a combination of spices like you might think, but rather a pea sized berry that is harvested unripe, dried and then ground. It gets its name because it tastes like a combination of cinnamon, nutmeg and cloves.
It is especially nice with sweet breads, cereals and vegetables and also pairs nicely this pork and ham.
It is strong tasting and should be used sparingly.
Anise
Anise is like fennel and caraway in that it tastes like licorice. It is used to flavor licorice flavored liqueurs like ouzo and is also used to flavor cookies, stir fries, soups, and stews. It is popular in Italian cooking.
Basil
Sweet, minty and mildly peppery. Use in Italian recipes; pasta, pesto, salads (green, Caprese), Mexican dishes or to flavor rice or ham.
Bay Leaf
Bay leaves are strongly flavored and adds a pleasant bitter contrast to soups and stews. Generally a single bay leaf is used to flavor a whole pot of food.
Capers
Capers are the unripe buds that are pickled in brine and have a citrusy flavor. Capers are used in tartar sauce, a garnish for smoked salmon and in lemon Picatta sauce.
Caraway
Caraway seed in what gives rye bread its distinctive flavor. It is strongly flavored and should be used sparingly. It can be used to flavor meats, sausages, soups and stews.
Cardamom
Cardamom has a gingery pine flavor, comes in pea sized seeds and should be cracked before using. It is used in India to flavor meats and teas and is also used in baked goods especially in Scandinavian countries.
Cooking With Herbs And Spices Continued
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