HERBS AND SPICES.pdf

HERBS AND SPICES Florence S. Suarez, RND, MPH  For the most part, chefs use the terms "spices and herbs" interchangeably Spices that originate in tropical or sub- tropical climates and are fragrant or aromatic parts of plants include cinnamon, cloves, ginger, or pepper. Herbs are deri...

HERBS AND SPICES Florence S. Suarez, RND, MPH  For the most part, chefs use the terms "spices and herbs" interchangeably Spices that originate in tropical or sub- tropical climates and are fragrant or aromatic parts of plants include cinnamon, cloves, ginger, or pepper. Herbs are derived from green leaves and often grow in temperate climates. Common herbs are mint, rosemary, and thyme. The ability to season foods, knowing which, when and how to use and apply those seasonings affects the diner’s total stimulation of the five senses: taste, smell, touch, sight, and sound Aside from the basic tastes such as sweet, bitter and sour, a savory taste was recently added to the list. The appropriate selection and use of herbs, and spices for various foods is a critical knowledge that a chef must have in order to prepare flavorful and appealing recipes. 5th basic taste: umami HERBS PARSLEY One of the most common and versatile herbs used in Western cooking, parsley has a light peppery flavor that complements other seasonings. It's most often used in sauces, salads and sprinkled over dishes at the end of cooking for a flash of green and a fresh taste. Flat-leaf or Italian parsley has the best texture and flavor for cooking. Curly parsley is best used only as a garnish. CILANTRO Cilantro, also called coriander, has a flavor that some people find "soapy," but it's still one of the world's most popular spices. Many people are addicted to its bright refreshing flavor, and it's a staple of Latin and Asian cooking. The sweet stems and leaves are usually eaten raw, added after a dish has been cooked. The roots are used to make Thai curry pastes. BASIL A close relative to mint, basil has a floral anise- and clove-like flavor and aroma. There are two main types of basil: Sweet, or Genoese basil and Asian basils. In Western cuisine, basil is most often associated with Mediterranean foods like pesto and tomato sauce. Sweet basil pairs naturally with tomatoes, but it can be used with almost every type of meat or seafood. Asian basil has a more distinct anise flavor and is often used in soups, stews, stir fries and curry pastes. BAYLEAF Bay leaf refers to the aromatic leaf of the bay laurel. Used in adobo dishes It is also used in marinating meats for grilling. Bay leaves can also be crushed or ground before cooking.  Green Onions aka Scallions aka Spring Onions young onions or the immature onion plant these are all the same thing just with different names. The green onion stalks, complete with the bulbs, can be harvested from either young white or red onions. The bulbs won't develop and show their white and red varieties until it's a more mature plant. CHIVES Chives add a flavor similar to onion without the bite. Plus, their slender tube-like appearance looks great as a garnish either snipped and sprinkled or laid elegantly across a plate. Add these delicate herbs at the very end to maximize their color and flavor. Purple chive blossoms are more pungent than the stems and can be a beautiful addition to a salad. ONION LEEKS Leeks are not green onions. While both are considered part of the onion family, these are two different herbs. MARJORAM This culinary herb is from the same family as oregano. Indeed, it is called oregano in the USA, and the two are often confused. There are several varieties of marjoram; all have different- sized leaves that are green, yellow or variegated. ROSEMARY A tough, woody herb with a pungent flavor, rosemary's spiky leaves can be used fresh or dried for long cooking in soups, meats, stews or sauces. Because the flavor is strong, it's best to add rosemary sparingly at first and more if needed. Fresh rosemary can be stored for about a week in the fridge either in a plastic bag or stems down in a glass of water with a plastic bag around the top. MINT Although more commonly associated with sweet treats, mint lends its cooling, peppery bite to plenty of savory dishes, particularly from the Middle East and North Africa. Fresh mint is perfect for summer- fresh salads, to liven up a sauce and or to brew fragrant teas. The cooling flavor is also used to temper spicy curries. OREGANO Oregano, a pungent herb primarily found in Mediterranean and Mexican cuisines, is one of the few herbs that dries well, so it is easier to find dried oregano than fresh. Dried oregano can be substituted for fresh, but use half as much dried oregano as you would fresh since the flavor is more concentrated. Oregano can also be used as a substitute for its close cousin, marjoram. CELERY It has shorter stems and more leaves. Celery leaves are finely divided and light to dark green in color. is a popular addition to salads and many cooked dishes. Add celery leaves and sliced celery stalks to soups, stews, casseroles and healthy stir frys. THYME One of the most popular herbs in American and European cooking, thyme can be paired with nearly any kind of meat, poultry, fish, or vegetable. To use fresh thyme, peel off as many of the leaves as you can from the woody stem by running your fingers along the stem. Particularly with younger thyme, some of the main stem or little offshoot stems will be pliable and come off with the leaves, which is fine. Thyme keeps for at least a week in the fridge, wrapped in a damp paper towel and stored in a plastic bag. TARRAGON A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet aniseed and a mild vanilla. The leaves are narrow, tapering and slightly floppy, growing from a long, slender stem. It's a key herb in French cuisine (it's an essential ingredient in sauce Bernaise), and goes very well with eggs, cheese and poultry. SAGE Popular in both Italian and British cookery, sage has long, grey- green leaves with a slightly furry surface. Its aroma is pungent and it has a strong, slightly minty, musky taste. Traditionally, it's used to flavour sausages and as a stuffing for fatty meats such as pork and goose. A little goes a long way - and it's never used raw. Add to pasta sauces; use for meat or poultry stuffings; quickly fry in butter and use as a garnish for risotto or pumpkin dishes. CHERVIL Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more delicate, almost wilting leaves. It has a faint aniseed flavour and is one of the herbs used to make up the French herb mixture fines herbes. It is also reputed to aid digestion when turned into a tea. SPICES BLACK PEPPER Black pepper is perhaps the best-loved and most widely used spice in the world, adding both heat and depth of flavor to nearly any dish. It comes from the berries of the pepper plant. CUMIN An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm, flavoursome and slightly bitter spice derives from the seed of the Cumin plant and is traditionally added to curries, Mexican dishes and Moroccan lamb dishes. Dry-frying cumin before grinding it brings out its flavour and softens its very spicy punch. Heat a frying pan, do not add oil, and add cumin seeds and toss until they expel a warm, rich aroma. Leave seeds to cool slightly, then grind and add to curry mixtures, soups and stews. CARDAMOM This large-leafed perennial member of the ginger family is harvested for its seedpods, which consists of three chambers that contain an aromatic, pungent seed. Cardamom seed is a staple seasoning in Indian and Middle Eastern cuisines, in which it is used to flavor meat, vegetables, baked goods, coffee and other beverages. CAYENNE PEPPER Cayenne chilli peppers can grow to 30cm/12in long. They're used mainly in hot sauces. When dried, the seeds and pod are dried and ground to make cayenne pepper, a red, fiery, hot spice, a pinch of which can be added to or sprinkled over a variety of dishes, particularly cheesy ones. CELERY SEEDS The seeds have a strong, warm, bitter and astringent flavor and go well with tomatoes and vegetable juices. They are also included in commercial poultry seasoning blends and celery salt, and the warm bitterness of the seeds go well with foods such as fish, chicken, potatoes, shellfish, cheese, tomato, carrot and eggs. Celery seeds should be used whole because of their small size, but also because ground seeds taste far bitterer than whole. Use celery seed in dishes that benefit from its warm, bitter, celery-like flavor, such as soup stocks, boiling liquid for shellfish, mayonnaise dressings, or meatloaf. CHILI POWDER Chilli powder is made from grinding dried chillies to a powder. Chilli powder can vary in heat and is also available smoked. CINNAMON A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into quills that are used to add a warm, distinctive flavour and aroma to sweet dishes such as poached fruit. Ground in cakes, biscuits and desserts. Sprinkled over baked fruit and custards. Added whole to casseroles, mulled wine and punch. Beat into butter with a little sugar and spread on toast. Soak a cinnamon stick in herbal tea before drinking; add to water when boiling rice. CLOVES The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety of sweet and savoury dishes. Cloves can be used whole or ground to impart a strong sweet but spicy and peppery flavour so should be used in moderation to avoid over seasoning. Insert whole cloves into baked hams or oranges, apples or onions to add flavour or add ground cloves to curries. CORIANDER The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly citrus flavour totally different to fresh coriander leaves. They are commonly used in Indian cooking as well as featuring in Asian, Middle Eastern and Mediterranean dishes. Use the seeds for pickling or ground in curry pastes. CURRY Curry powder is usually a mixture of turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper, and can be bought in mild, medium or hot strengths. It is thought to be a British invention – the Brits probably took some Indian spice mixtures home with them hoping to recreate the dishes they had enjoyed in India. Indian cooks don’t use a single spice mixture to flavour all of their dishes. Instead, they mix various spices into a paste called a 'masala', which varies from dish to dish and region to region. FENNEL SEED A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener, and have an aniseed flavour and a warm, sweet aroma. They're also used in spice mixes such as Chinese five spice and the Indian panch poran. Use to flavour fish, meat and vegetable dishes, as well as breads and chutneys. You can also chew the whole seeds as a breath-freshener, and they're believed to aid digestion, too. GARLIC Garlic is technically neither herb nor spice but a member of the same family as onions and leeks. There are many varieties and they differ in size, pungency and colour. GINGER Ginger has a peppery flavour, with a sweet hint of lemon, and the aroma is pungent and sharp. It's also available ground, which is particularly good for baking; pickled; preserved in syrup (also called stem ginger); candied; or crystallised. NUTMEG One of the most useful of spices for both sweet and savoury cooking, with a myriad of sweet- sharp, scented and evocative flavours that might remind you of black pepper, of citrus, and of almost anything else tropical, exotic and romantic. When used to spice up baking, from gingerbread to muffins or chocolate and fruit cakes, nutmeg retains much of its appeal. Nutmeg is the perfect way to finish a cheesecake, baked or unbaked, and works particularly well if there is orange present, as grated zest or orange-flower water. MACE This is the lacy outer layer (or ‘aril’) that covers the nutmeg, a nut-like seed of the nutmeg tree. Mace is sold either in blades or ground. It adds a mild nutmeg flavour to soups and sauces as well as sausages, pâtés and fish dishes. MUSTARD A condiment made by mixing the ground seeds of the mustard plant with a combination of ingredients usually including water, vinegar and flour. There are three varieties of mustard plant: black, brown and white or yellow - all of which release a hot, tangy flavour when mixed with liquid. SPANISH PAPRIKA Paprika is the ground bright red powder from sweet and hot dried peppers. It is much milder than cayenne pepper with a characteristic sweetness, and it is a favourite ingredient in European cookery. Hungarian or Spanish, hot or sweet, smoked or unsmoked, these clay-red powders all bring a distinct flavour to the dishes they are added to. STAR ANISE Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with a liquorice-like aroma. The dominant flavour in Chinese five- spice powder, star anise is also used to flavour alcoholic drinks such as pastis. The whole spice is an attractive eight-pointed star, but star anise is more often found ground to a powder. TURMERIC Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and ground. Turmeric, whether used directly from the fresh root or dried and ground, is a fascinating spice to use in many ways, as long as you can trust yourself to use it with discretion. SAFFRON Saffron is the most expensive spice in the world. It's derived from the dried stigmas of the saffron crocus and has a deep auburn colour and sweet flavour. The stigmas can only be picked by hand and it takes 250,000 stigmas to make just half a kilo of saffron, hence its high price. Fortunately, a little saffron goes a long way. Across the world, saffron is used in products ranging from food to medicine and cosmetics. A kilogram (2.2 pounds) can easily sell for $3,000-$4,000. VANILLA BEAN Vanilla pods contain the seeds from the vanilla orchid plant. Real vanilla is expensive as each plant must be pollinated individually by hand. Then the green pods must be cured in the sun over several days, raised to high temperatures and 'sweated' in cloth to achieve the complex balance of sugars and aromatics, then dried and straightened out for several weeks. This process also transforms the green seed pods into the characteristic wrinkly, dark-brown pods. SESAME SEEDS Sesame seeds are available in a variety of colours including brown, red, black, yellow and ivory; the darker seeds are said to have the most flavour. European cooks use sesame seeds to garnish bread, biscuits and pastries. However, they're used much more extensively in Asian, South American and African cuisines, in both sweet and savoury dishes. WHITE PEPPER GREEN PEPPERCORN SPICE BLENDS FIVE SPICE Five-spice powder is a powerfully scented mixture in which star anise and cinnamon dominate. It will also include spices such as fennel, cloves, nutmeg, sichuan pepper and ginger (the name five-spice is symbolic rather than literal). Keep it on hand for making Vietnamese as well as Chinese dishes. MASALAS SPICE BLENDS is a blend of ground spices common in India, Pakistan, and other South Asian cuisines. It is used alone or with other seasonings. The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together. A typical Indian version of garam masala contains: Black and white peppercorns Cloves Cinnamon or cassia bark Mace (part of nutmeg) Black and green cardamom pods Bay leaf Cumin ALLSPICE An aromatic spice that looks like a large, smooth peppercorn (about the size of a pea), allspice is the dried berry of the West Indian allspice tree. It’s also called Jamaican pepper or pimento and is so called because its taste is said to resemble a combination of cinnamon, cloves, nutmeg and pepper. Allspice is used in both sweet and savoury dishes including mulled drinks, Christmas pudding, pickles and marinades and Jamaican jerk chicken. END