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HERBS
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Herbs are the aromatic leaves of herbaceous plants - those with stems that are soft rather than woody. They are mainly used in the kitchen because of their natural aromatic oils, which accent and enhance the flavor of foods. Herbs can sometimes be the primary ingredient in a recipe such as basil in pesto sauce. Herbs can also be used as fragrances, medicines, cosmetics, teas, dyes, and ornaments.
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SPICES
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Spices comes from the seeds, bark, roots, fruit, or flowers of plants. They add flavor and color to both sweet and savory dishes. Spices are also used in fragrances and medicines.
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When purchasing fresh herbs, look for brightly colored, fresh-looking leaves without any brown spots. If a fresh herb is not available, substitute 1 teaspoon of its dried counterpart for 1 tablespoon of the chopped fresh herb.
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Storing herbs and spices properly is important for future use. Buy fresh herbs in small quantities. For short-term storage, place the stems in water. Cover leaves loosely with a plastic bag and store in the refrigerator. They will last two to five days. After buying dried herbs and spices, write the purchase date on the container and discard after six months. Heat and moisture will cause their flavor to deteriorate more quickly. Buy them in small quantities and store in a cool, dry place.
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COMMON HERBS
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Basil is a member of the mint family and can be used fresh or dried. Basil is most commonly used in Italian dishes such as pestos, sauces, soups, and salads.
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Chives are part of the onion family. They are more often used fresh. Chives add a wonderful flavor to eggs, salads, vegetables, sauces, and dips.
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Cilantro, sometimes called Chinese parsley, is the leaves and stems of the coriander plan. it is often used fresh in Asian, Latin, and Caribbean dishes.
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Dill weed is a member of the parsley family. It has a distinctive flavor and is an excellent complement to fish, meat, salad, and sauce.
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Oregano is a member of the mint family. It has a strong, pungent flavor and aroma. Used in its fresh and dried forms, oregano has both a Mexican and an Italian variety.
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Parsley is a widely used herb. Used fresh or dried, parsley has a mild flavor that works well with egg, meat and fish dishes, sauces, and salads.
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OTHER HERBS
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Bay leaves are most commonly found in their dried form. They are used to flavor vegetables, meats, soups, and stews, and are removed before serving dishes.
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Marjoram is a member of the mint family and has a mild, sweet, oregano-like flavor. It is used mostly in its dried form to flavor salads, sauces, cooked green vegetables, and meats.
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Mint has over 30 varieties, but its most common types are peppermint and spearmint. Both are sold in their fresh and dried forms as well as an extract. Mint is used to flavor both sweet and savory dishes such as beverages, lamb, and cooked vegetables.
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Rosemary is a member of the mint family. It has a highly aromatic flavor with hints of pine and lemon. It is found in its whole-leaf form both fresh and dried as well as powdered. Rosemary can be used to season soups, vegetables, and meats.
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Saffron is used to tint many foods a yellow-orange color. it is useful in both its whole thread-like form or ground. Saffron is an essential ingredient in bouillabaisse and paella.
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Sage is a pungent herb with a bitter, musty, mint taste. It is commonly found in small bunches fresh but can also be dried or ground. Sage helps flavor pork, cheese dishes, beans, and salad dressings.
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Tarragon is widely used in French cooking. It has an anise-like flavor and is found fresh, dried, and ground. Uses include sauces, chicken, and fish.
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Thyme is a member of the mint family. It has a lemony aroma and is used to flavor vegetables, meats, soups, and sauces.
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COMMON SPICES
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Black and white pepper come from peppercorns that are grown as berries on a pepper plant. The black peppercorn is harvested when the berry is not quite ripe. The berry is dried, which causes the skin to darken and shrivel. The white peppercorn is harvested after the berry has ripened. The skin is removed, and then the berry is dried. Both types are sold as whole peppercorns or ground.
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Cinnamon comes from the inner bark of an evergreen tree grown in the tropics. It is sold in whole sticks or its ground form. Cinnamon is typically used in sweet dishes, but can also flavor meat dishes, stews, and curries.
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Cumin is available in whole seeds or ground. It is an ingredient in curry and chili powder. Cumin is used often in Latin, Middle Eastern, Asian, and Mediterranean cooking.
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Curry powder is a blend of many different spices, herbs, and seeds. The flavor can range from mild, used with fish and eggs, to pungent, used with meats and fish.
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Ground red pepper, also called cayenne pepper, is made from various tropical dried chilies. It is used to add heat and spiciness to vegetables, meats, eggs, and sauces.
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Nutmeg is the seed from the nutmeg tree. Sold whole or ground, nutmeg is used in baked goods, custards, egg dishes, and with fruits and vegetables.
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Paprika is a ground red spice ranging in flavor from mild to hot and pungent. Milder domestic paprika is used to garnish light-colored savory foods, while stronger Hungarian paprika actually flavors food.
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OTHER SPICES
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Allspice tastes like a combination of cinnamon, nutmeg, and cloves. It is sold whole or ground. Allspice flavors fruit dishes, stews, and pumpkin desserts.
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Caraway is a seed that comes from an herb in the parsley family. Its nutty, anise flavor helps enhance the taste of cheeses, breads, pork, and vegetables.
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Cloves are found whole or ground. They are most commonly used to flavor baked goods, ham, vegetables, and hot beverages.
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Coriander seeds are part of the parsley family. Sold whole or ground, coriander is used in pickling, specialty drinks, and Scandinavian baking.
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Ginger comes from a root. The fresh variety is used in many Chinese and Japanese savory dishes. The dried, ground variety is used for soups, curries, meats, and baked goods.
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Mustard seeds have two common forms - white and brown. The white form is used in American mustard while the brown is used in English mustard, as well as for pickling, sauces, dressings, meats, and cheese dishes.
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