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Glossary of Herbs & Spices
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What
is an herb?
Well then, what is a spice?
Have you heard?
Storing herbs & spices
The Glossary
What is
an herb?
An herb is a seed plant that does not develop persistent
woody tissue but dies down at the end of a growing
season and is typically valued for its medicinal,
savory, or aromatic qualities. The
plant leaf is most often used for culinary purposes.
Herbs have been cultivated
since before the dawn of civilization, and the culinary
use of herbs remains a firmly rooted tradition.
Well
then, what is a spice?
A pungent, aromatic, plant substance, used to add
zest or flavor to foods and beverages. Spices are
the seeds, pods, bark, or fruit of the plant which
are dried to develop their flavor for culinary use.
There was a time when spices were worth their weight
in gold, The spice trade brought about great global
changes. The spice trade virtually made the Dutch
Empire and turned Venice into a great power. Many
spices originated in the Asian tropics, cinnamon,
cloves, nutmeg, pepper, and ginger. The Americas
gave us allspice, vanilla, and chilies, Mediterranean
countries gave us cilantro , mustard, fennel poppy
seeds, and the cooler European regions gave us caraway,
dill and juniper.
Basically,
the goal of both herbs and spices is to flavor
foods, but herbs are utilized in a form closer
to their original plant state, either fresh or
dried, while spices have been dried and are most
often ground into a powder.
Have
you heard?
There are other types of flavors out there beside
the big two. Here's a short rundown…
Rhizomes
- (aka rootstalk or rootstock) horizontal
and usually underground stem that sends out
roots and shoots.
Roots - usually underground portions
of plants which lack buds, leaves or nodes and
support the plant by drawing minerals and water
from the soil and sometimes by storing food.
Tuber - Swollen, fleshy underground
stem which bears buds from which new plant shoots
arise. (potatoes are tubers!)
Storing
Herbs and Spices:
Dried herbs and spices are best stored in a cool,
dark place. Airtight glass or plastic containers
are preferable. Avoid heat, humidity and excessive
light as they will hasten the loss of flavor. Sinks,
dishwashers, kettles, coffee makers, stoves and
microwaves are all examples of humid environments,
and herbs and spices are best stored away from these
appliances. In general, dried herbs and spices will
remain potent for a year if they have been stored
properly. Whole spices may last for 3 to 5 years.
If the herb or spice has no aroma, then it should
be discarded.
How to store fresh herbs: In
general, rinse fresh herbs in water and dry with
paper towels or in a salad spinner. Wrap loosely
in paper towels, place in zip top bag and store
on the TOP shelf in the refrigerator. Why? Fresh
herbs aren't as sturdy as lettuce so they don't
do well in the bottom cripser - too cold - heat
rises so the top is a little warmer.
For more delicate herbs such as Cilantro, aka Fresh
Coriander or Chinese Parsley, chop off roots and
place in a container of water to cover stems. Tent
with a plastic bag and store in TOP of fridge (see
above). If you have a tall container with a lid
you can use that and forget the plastic bag. Change
water daily and it will last for about a week. Is
all this necessary? Yes, because if you leave it
in the plastic bag from the store, it will turn
black and slimy and 2 days. YUCK!
The
Glossary...
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Allspice
(Pimenta
diocia) also known as Pimento, the dried, nearly
ripe berries of the tropical evergreen tree used
as a spice especially in baking. The tree can be
identified as having fragrant glossy green leathery
leaves, silvery gray bark and small white flowers
clusters. The berry is cultivated now, but Jamaican
government takes this process very seriously and
there are many rules and regulations, which are
punishable by fines and imprisonment. The rules
are in place to protect the wellness of the tree
and to perpetuate its ability to yield a crop in
the future. The first records of allspice date back
to Columbus' 1492 voyage. He showed the natives
peppercorns and they believed them to be the same
thing as the berries from their trees. They became
none as "Pimenta," the Spanish word for
pepper. Allspice was used by Aztecs in a chocolate
drink, and Mayan Indians used allspice in their
embalming process. When Filipe IV of Spain was informed
that pepper literally grew on trees in Jamaica,
he sent men to harvest and bring pepper back to
Spain. When the ships brought back boatloads of
allspice, this spurred on an attempt to find marketable
uses for this new product, which was at the time
far less valuable than the already established pepper.
It was used as a substitute for cardamom, and it
began its use as a preservative of meats and fish
- a practice still used today. Today, allspice is
used to flavor smoked meats, pickles and pates.
It is also widely used in sweet recipes for baking
cakes or biscuits. It is used as a substitute for
clove when one wants to impart the clove flavor
but not at the risk that the clove essence will
dominate. Cured clove berries (fresh clove berries
haven't made their presence in cuisine even in their
native countries) can be used when you want the
flavor of clove without the dark-brown color. Allspice
is found in curry blends, as well as spice blends
used to season seafood and red meat. Small amounts
of allspice can be used to flavor root vegetables
and spinach when cooking, and it is also a delightful
complement to vegetable soups. When buying allspice,
it is important to buy berries with a consistent
dark, reddish-brown color and a rough, spherical
surface. The scent should be mildly clove-like,
and devoid of mustiness. Berry size does not matter,
however if using them whole, larger berries may
be more aesthetically pleasing. When properly stored
(away from light, heat, humidity), whole allspice
berries may retain their flavor for up to three
years. Ground allspice should be rich and dark brown,
with a distinctly clove-like aroma, a suggestion
of cinnamon. It should seem slightly oily, rather
than dry and dusty, and when properly stored, it
will last between 12-18 months.
Tastes good with: This
spice enhances the flavors of most other spices;
add to pickles, chutneys, savory preserves, baked
goods, mulled drinks
Try: adding some whole berries to the peppermill
with equal amounts of black white, and dried green
peppercorns as a flavorful alternative to pepper
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Anise
Anise
is a seed from pimpinella ansium, a plant
in the parsley family related to caraway, cumin,
dill and fennel. Anise tastes and smells like black
licorice. Used primarily in cakes, cookies and sweet
breads by western cultures, anise is used by eastern
cultures in soups and stews. It is also popular
world wide as an ingredient in liqueurs and candies.
Used as a medicine in the past to aid digestion
and help epileptic patients, anise is grown today
mainly for use in culinary applications. Spain and
Mexico are today's top anise producers.
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Basil
(Ocimum
basilicum) an Old World aromatic annual herb that
is cultivated for its leaves and used as a seasoning.
Basil is part of the mint family, and it's native
to warm regions and is known for its aromatic foliage,
reminiscent of clove and anise. Basil seems to be
an herb that people have felt strongly about for
a very long time. Basil was considered a sacred
herb in India, and it was also native to Iran and
Africa. It was also used in ancient Egypt, Greece,
and Italy. Some Romans considered it to be an aphrodisiac
and a woman would leave a pot of basil on her windowsill
signaling that her lover was welcome. Greeks considered
basil a symbol of hatred and these associations
of basil with evil can be traced to France as well.
Because basil was well liked by enough cultures,
it began to thrive in warmer climates, grown by
monks and farmers in the sixteenth century. Eventually
became prevalent in Mediterranean, North American,
Asian and Australian cooking. There are many varieties
of basil, but the large-leaved sweet basil is the
most commonly used variety for cooking. Basil is
sometimes known as "the tomato herb" because
its clove-like aroma complements tomatoes so amazingly.
It is also a pleasant complement to other vegetables
such as eggplant, zucchini, squash and spinach.
It is also used in stuffing for poultry, and its
volatile notes help to counteract the richness of
liver and game. It is also nice in dressings, especially
pesto, for which basil has gained particular fame.
Basil leaves are best used whole or torn. When sliced
with a knife, the basil's potency tends to dissipate,
and so this method is not advised. When purchasing,
it is advisable to avoid leaves that are wilted
or have black marks on them. Two effective ways
to store fresh basil are as follows. Get a grocery
bag and blow air into it to inflate it, and then
store the basil inside the bag, in the freezer.
Another method is to wash and dry the larger leaves,
stacking them with layers of salt between, in a
jar, and filling the jar with olive oil, and storing
the jar in the refrigerator. They should last for
up to 3 months without blackening if preserved in
this manner.
Try: Pounding Basil
leaves with butter, lemon peel, a pinch of salt
and cracked pepper for an excellent accompaniment
to grilled steak, chicken or seafood
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Bay
Leaf
(Laurus
nobilis) The dried aromatic leaf of the laurel or
bay tree, used as a seasoning in cooking. The laurel
or bay tree dates back to Greek mythology where
the beautiful Daphne is turned into a bay tree to
spare her from continually being pursued by Apollo.
Greeks and Romans were rewarded for athletic feats
and battles with a crown of bay leaves, a symbol
that is still recognized today. Although the berries
of the bay tree are poisonous and clearly not used
for cooking, the bay leaf is used in cooking, but
only in its dried form - the fresh leaf has a very
bitter taste. Bay leaves are primarily used in slow-cooking
recipes, particularly for soups and stews, casseroles,
terrines (dish cooked in an earthenware container),
pates, and roasts. Bay leaves should be used sparingly,
as the leaves are quite potent. Dried bay leaves
are found in stores around the world and are mainly
produced in Turkey in several grades. Low grades
come in bales and come with extraneous matter, and
are not advisable. Higher grade bay leaf is cleaner
and more uniform in size and color. Fresh bay leaves
are dark green and shiny on the top, and when they
are dried they turn to a lighter green and have
a matt finish on both sides. Do not purchase yellow
leaves, as these have been exposed to excess light
and have lost potency. When properly stored, bay
leaves should last for up to three years. Powdered
bay leaves should only be purchased in small quantities,
because, while convenient, they lose flavor within
a year of grinding, even when properly stored.
Tastes good in: Bouquet
Garni, soups, meat and poultry dishes
Try: throwing a bayleaf in the water when cooking
potatoes for mashed potatoes
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Borage
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Borage
Borage
is the leaf of the borago officinalis plant,
which originated in Central and Eastern Europe and
is cultivated now in the same areas. It is most
often used fresh (not dried), and has a mild, fresh
aroma and weak taste not unlike fresh cucumber.
It is used mostly in cold salads, in cold dressings
and sauces, and as a flavoring for fresh vegetables.
Boiling, frying and simmering will destroy its delicate
flavor.
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Caraway
Seed
(Carum
carvi) (aka caraway seed) the seedlike fruit of
the biennial caraway plant is widely used to season
foods, and is part of the parsley family. The biennial
herb is Eurasian and is recognizable by finely divided
leaves and clusters of small white or pinkish flowers.
Caraway might have one of the longest culinary history
of all herbs and spices, dating back to 3000 BC.
It was used by the ancient Egyptians, who buried
their dead with it, and the Romans and Greeks used
caraway for both culinary and medicinal purposes.
The Arabs used it in the twelfth century and referred
to it as "karawya," one possible derivation
of today's term. In the Middle Ages, it was used
as a digestion aid in cakes, breads and baked fruit,
and it was also believed to have a "staying"
power, keeping couples united and perpetuating the
return of homing pigeons when fed caraway infused
dough. Holland is the world's largest producer of
caraway today, and Dutch caraway is regarded as
the best. The plant grows best in temperate climates
and is indigenous to Asia, India and North Africa.
Whole seeds last longest under ideal storage conditions.
The volatile top notes dissipate quickly after grinding,
so it is advisable to purchase ground caraway only
if you intend to use it promptly. Caraway is widely
used today in Europe and flavors cheeses and complements
apples, sausage, pork and cabbage. It is perhaps
best recognized for its use in rye bread. It also
flavors harissa (a spicy Tunisian paste), and is
used in garam masala (an Indian spice mix). Caraway
seeds are known for their warm aroma with hinds
of anise, fennel and eucalyptus and a lingering
nuttiness.
Tastes good with: Cakes,
breads, potatoes, cabbage,carrots and mushrooms
Try: tossing caraway seeds with boiled, buttered
new potatoes
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Cardamom
(Elettaria
cardamomum) the aromatic seeds of this rhizomatous
Indian herb is used as a spice or condiment. The
herb is recognized by its capsular fruits. Any of
the several plants of the related genus Amomum can
be used as a substitute for cardamom. The history
of cardamom is uncertain, as records describe cardamom
at the Hanging Gardens of Babylon, however green
cardamom, what we typically think of as cardamom,
would not thrive and bear fruit in that type of
environment. Cardamom is certainly native to Southern
India as well as Sri Lanka however organized cultivation
did not really begin until the twentieth century.
In the first century AD, however, Romans were importing
cardamom and it was viewed to be one of the most
popular spices in Roman cuisine at the time. The
spice was also used to sweeten breath and clean
teeth. Today, cardamom is revered for its ability
to complement both sweet and savory dishes. The
Danish use it to flavor cakes, biscuits, pastries
and fruits. It is used in the Middle East to flavor
coffee. It is also found in curry and biryani dishes.
Cardamom is especially complementary when paired
with citrus fruits such as grapefruit. While the
ground seeds are sometimes a necessary accent to
a dish, it is often necessary to use an entire pod,
and it is preferable to buy whole pods, as seeds
begin to lose their essence quickly once separated
from the pods. To bring out the essence of cardamom
when using the whole pod in cooking, bruise the
pod by pressing on it with a rolling pin or the
flat side of a knife. This will release some of
the volatile oil cells, making the flavor able to
more easily dissipate. When purchasing, look for
pods with a lime green color that does not look
bleached or pale. Avoid pods that look split at
the end. It is not recommended that one purchase
powdered cardamom seeds unless it has been recently
packed with material to preserve the flavor. It
should be dark grey in color, and if it appears
lighter, this indicates that the whole pod has been
ground, which is not ideal, as the pod itself is
not highly flavorful.
Tastes good in: Cakes,
pastries, liqueurs, custards, and fruit dishes
Try: Infusing Orange juice with ground cardamom
and sugar, toss with fruit, and serve chilled with
mint sprigs
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Cinnamon
(Cinnamomum
verum and Cinnamomum loureirii) One of the oldest
spices, cinnamon is mentioned in the Bible, much
of the cinnamon sold in the united States is actually
Cassia, while the cinnamon sold in Britain comes
from Sri Lanka, and other hot wet tropical regions.
Cinnamon comes from a small laurel-like evergreen
tree, the spice itself is in the bark, the outer
bark is peeled away and the inner bark is rolled
into small quills. While the use of Cinnamon is
limited mostly to sweets, in the Middle East it
is commonly added to meat stews, especially those
made with lamb, also good in stuffings made with
dried fruits, sweet potatoes, and winter squashes.
Tastes good with: Cakes,
puddings, cookies, breads, stewed fruits and curries
Try: Adding a cinnamon stick to the meat sauce for
lasagna
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Clove
(Syzygium
aromaticum) the aromatic flower buds of a tropical
evergreen tree which are dried and used whole or
ground as a spice. The tree is widely cultivated
in warm regions, and the dried buds have a warm
and pungent aroma reminiscent of camphor and slightly
of pepper. They are native to the Moluccas (eastern
Indonesian islands), and they are believed to have
been introduced to China between 206 BC and AD 220,
when they were used to sweeten breath. The spice
was known throughout Europe by the eighth century,
and they were used to sweeten the air during the
plague. The origins of cloves were kept a great
secret, which was perpetuated by strict laws about
clove cultivation, restricting the growing of clove
to the island of Amboina. This continued until the
early 1800s. Today Zanzibar and Madagascar are two
of the worlds major producers of clove. They are
used sparingly in cooking because of their potency
but they seem an essential ingredient in traditional
American dishes such as apple pie. They are also
used in ham, stewed fruit, pickles, and spiced wine.
They are also included in many Indian and Asian
curries for their spicy and sweet flavor. When purchasing,
look for well preserved buds, as this will suggest
the level to which they have been protected during
harvesting. Each bud should still be intact. Do
not buy short clove-sized sticks, as these are actually
clove stems which contain only 30 percent of the
volatile clove oil. When buying ground cloves, only
purchase from a reputable store which can vouch
for the fact that the cloves have been recently
ground. Cloves lose their potency quickly after
being ground. Ground clove should be a dark brown
color, as a light brown color indicates that the
stem has been ground in with the flower bud. Store
both whole and ground clove in airtight containers
under normal storage conditions.
Tastes good with: Beef,
lamb, and pork stews, boiled meats, spice cakes,
gingerbread, mulled wine, stewed fruit
Try: adding a clove studded onion to stocks and
boiled meats
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Coriander
Seed
(Coriandrum
sativum) An aromatic annual herb, is one of the
most popular herbs in cuisines around the world.
In Northern Europe, the seeds are used to flavor
gin, In India, it is essential to all curries. Keep
the seed whole until ready to use, roast lightly
and crush or grind with mortal and pestle.
Tastes good with: Curries,
meats, chutneys, relishes, and pickles
Try: Braised Celery with Coriander seeds
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Cumin
(Cuminum
cyminum) The seedlike fruit of this annual Mediterranean
herb is used to season curries and chili powders.
Part of the parsley family, this herb has finely
divided leaves and clusters of small white or pink
flowers. Cumin is a hot weather plant but it will
not prosper in extreme heat. Its aroma is warm and
sweet with hints of peppermint. The herb has been
in use since ancient times. Egyptians used it in
their embalming practices before they began to use
cinnamon and cloves. It is mentioned in the bible.
In ancient Rome, it was seen as a symbol of greed.
It was a popular flavoring in England in the Middle
Ages, and married couples carried it in their pockets
along with dill and salt to ensure faithfulness
to each other. Spanish Explorers brought it to South
America where it became very widely used. Today
it is grown primarily in Iran, India, Morocco and
Turkey. Today, many people disregard cumin, thinking
it too reminiscent of curry. Cumin, however, can
be an invaluable tool which enables the cook to
balance the bouquet of other spices by using it
sparingly. In addition to curries, cumin is used
when making pickles, chutney, and Middle Eastern
lamb dishes. It is included in panch phora (an Indian
seed blend), chermoula and harissa (Moroccan spice
blends), and chili powder (the Mexican spice blend
that is a familiar taste in tacos). Whole cumin
seeds will keep for up to three years, but ground
cumin loses its potency quickly and can only be
preserved for one year if stored under standard
rules of storage. When purchasing ground cumin,
look for a light greenish brown color and an oily
texture.
Dry roasting the seeds
enhances the warm flavor.
Tastes good with: Mexican
food, chili, North African food, cous cous
Try: Garam Masala a traditional North Indian spice
mixture with cumin, coriander seeds, cardamom, black
peppercorns, cloves, mace, bayleaf, and cinnamon
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Curry Leaf
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Curry
Leaf
Curry
leaf is the leaf of murraya koenigii, the
curry tree. Native to India, it now grows wild in
most of Southeast Asia. The curry leaf is not used
to make curry powder, which instead is a blend of
spices that try to imitate the flavors of authentic
Indian curries made with the curry leaf. The curry
leaf is generally used fresh, since drying it destroys
its aroma. Curry leaf has a fresh and pleasant aroma,
and a taste reminiscent of tangerines.
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Dill
Seed
(Anethum
graveolens) Originating in the East, and introduced
to Europe in Ancient times, the Romans thought Dill
was a sign of vitality, in the Middle Ages, it was
believed to give protection against witchcraft,
in spite of the fact that it was a very popular
ingredient in potions. Prized for both its seeds
and leaves, both with distinct flavors and uses.
Widely used in Scandinavian, German, Central and
Eastern European cuisines.
Tastes good with: Breads,
braised cabbage, meat stews, cooked root vegetables,
pickles!
Try: Making your own Dill pickles
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Epazote
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Epazote
Native
to Mexico, epazote is the leaf of the herb chenopodium
ambrosioides. It has a distinctively oily, pungent
flavor and some say its aroma is reminiscent of
kerosene. Historically used as a tea and medicine,
epazote is used today in Mexican dishes, especially
those that contain beans, where it acts as a natural
anti-gas agent. It is grown primarily in Mexico.
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Fennel
Seed
(Foeniculum
vulgare) the anis-scented seeds of this Eurasian
plant are used as a flavoring, although the plant
itself is not the plant that aniseed comes from.
The seed smells like wheat at first, but when it
is tasted, it releases a strong anise flavor that
is warm and spicy. When roasted, as in Malay and
Indian cooking, the seed releases a sweeter flavor.
Fennel is native to southern Europe and Mediterranean
regions, and it has been known in northern Europe
for 900 years. In Ancient Greece it was a symbol
of success and in the sixteenth century it was known
as a symbol of flattery in Italy. Fennel grows today
in most temperate climates, and is used in many
ways. The fresh leaves of fennel can be used in
salads and as a garnish. The seeds can be added
to soups, breads, Italian sausages, pasta, tomato
dishes, pickles, sauerkraut and salads. Fennel seeds
are typically roasted in Indian and Asian cooking,
in curry and satay sauces. When purchasing, look
for seeds that are green rather than yellow and
avoid seeds that seem to be contaminated with dirt.
Ground fennel seed should be a pale grayish brown
color with a hint of green. The ground fennel should
also be coarse and highly aromatic. Both whole and
ground fennel seeds should be stored in typical
storage conditions and in this way, whole fennel
should be preserved for up to three years, and ground
fennel for one year.
Tastes good with: Breads,
crackers, Spicy meats, curries, apple pie
Try: Sprouting the seeds and adding to green salads
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Fenugreek
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Fenugreek
Fenugreek
is from the small, yellowish-brown seeds of the
bean-like plant trigonella foenum-graecum. Native
to India and Southern Europe, today it is grown
mostly in the Mediterranean and North Africa. Fenugreek
is a major flavor component of curry powders, especially
vindaloos and other hot curries. It is also used
to make mango chutneys and as a base for imitation
maple syrup. It has a warm, penetrating, spicy smell
and a powerful, bittersweet flavor, like burnt sugar.
It also has a bitter aftertaste, similar to celery
or lovage.
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Garlic
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Garlic
Garlic
is the dried root of the allium sativum plant, a
member of the lily family. Garlic grows in "cloves",
separate areas of a bulb that are covered with their
own layer of "skin", and held together by larger,
additional layers of "skin" to create the bulb.
Garlic's flavor is pungent when raw, but mellows
when cooked. It is extremely distinctive and has
long been thought to have antibiotic and health
bolstering characteristics. Used to flavor meats,
pastas, cheeses, vegetables, and just about any
food except sweets, it is found in most cuisines,
and is a main flavoring in Chinese, Italian and
Mexican dishes.
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Ginger
Root
Ginger
is a flavoring from a tuberous root of zingiber
officinale, a plant in the ginger family. The root
is often dried and ground or "crystallized" with
sugar. Ginger is used in gingerbread, ginger ale,
gingersnaps, and Asian dishes. Ginger has a slightly
biting and hot note. Its aroma is rich, sweet, warm,
and woody.
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Hyssop
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Hyssop
Hyssop
is from the aerial parts (stem, leaves, flowers)
of the hyssopus officinalis plant, a member of the
mint family. It is often used dried, though it loses
its aroma when dehydrated. It has an aromatic, fresh
scent and a slightly bitter taste. It is used mostly
in robust, rustic dishes and goes well with fatty
meats, and can be used as an alternative for sage.
Hyssop originated in the Mediterranean.
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Juniper
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Juniper
Juniper
berries come from the juniper plant, an evergreen
shrub in the genus juniperus. Juniper has a bittersweet
taste and aroma and is used in many traditional
French and Scandinavian dishes to flavor meats,
stuffings, sausages, stews and soups. In the US
and Northern Europe, juniper is used in marinades,
roast pork, and sauerkraut. It is grown mainly in
the US and Europe.
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Kaffir
Lime
Kaffir
Lime is the leaf of citrus hystrix, a tree in the
citrus family. The leaves of this tree have a unique,
strong citrus fragrance and similar taste. It is
a popular spice in Thai and Southeast Asian cooking,
where it is used in soups, stir-fries, and curries.
It is grown mainly in Southeast Asia and keeps for
about a year when dried. However, it is most often
used fresh or kept frozen to preserve its bold flavor.
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Lavender
(Lavandula,
esp. L. angustifolia) the fragrant dried leaves,
stems, and flowers of this group of old world plants
are used as a flavoring (?!), and the plant is known
for its small purplish flowers. It is often grown
in herb gardens not simply for its culinary use,
but also for its beauty and fragrance. English and
French varieties are most commonly used in cooking,
and they are predominantly utilized in the cuisines
of Europe and northern Africa. The flavor of English
lavender is piney, floral, camphor-like, and similar
to rosemary but with a lingering bitterness. Lavender
has always been a Mediterranean herb and was used
by the Romans in bathwater. It was not cultivated
by the English until around 1568. In the seventeenth
century, it was used to make a conserve of sugar
and flowers as an icing of cakes and biscuits. It
goes well with sweet dishes containing cream, and
it can certainly still be used in icing today. When
purchasing, beware that lavender is not always commonly
bought for cooking. Make sure that it does not have
any oils or perfumes added to enhance its aroma,
as these may not be meant for consumption.
young buds taste best
Try: Infusing cream
for lavender ice cream, serve with grilled figs
drizzled with lavender honey
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Lemon Verbena
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Lemon
Verbena
Lemon
verbena is the leaf of the lippia citriodora plant,
a member of the verbena family. It has a pure, fruity
lemon aroma and taste, more so than other lemon-scented
herbs. The leaves are most flavorful when used fresh.
It is most often used to flavor desserts, drinks
and sweets, though it works well with fish, poultry
and soups. It is native to Chile and Peru.
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Lemongrass
(Cymbopogon
citratus) the aromatic oil of this tropical grass,
native to southern India and Sri Lanka, is used
as a flavoring and also has medicinal uses. It was
used by the Romans, Greeks and Egyptians as a medicine
and also as a cosmetic. Because Lemons do not grow
readily in Asia, lemongrass is very popular in Asia
for its similarity to the citrus fruit. Today it
is used there as a complement to steamed seafood
and poultry, as well as in marinades for pork and
fish. It is widely used in these dishes because
it can withstand long cooking. The plant is cultivated
today in South America, central Africa, and in the
West Indies. When purchasing fresh lemongrass, it
should be firm and white with a greenish tinge.
The bunches will be sold with their roots removed
and the leaves cut off, and they should not look
dry nor wrinkled. The bunches can be wrapped in
plastic and stored in a refrigerator for a few weeks,
or in the freezer for at least 6 months. Dried lemongrass
is either sliced in small rings or is finely chopped
and should be stored according to standard storage
procedures (away from heat, light and moisture).
Tastes good with: Curries,
hot and sour soup
Try: Infusing lemongrass and ginger in simple syrup,
add to carbonated water for a refreshing drink
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Licorice
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Licorice
Native
to Southeastern Europe and the Middle East, licorice
is the flavorful root of glycyrrhiza glabra, a member
of the bean family. It has an aromatic, medicine-like
aroma, and a taste similar to anise with a slightly
bitter, slightly salty aftertaste. When chewed,
raw licorice tastes sweeter and sweeter. Licorice
is used mostly to flavor confections, and as flavoring
for liqueurs and tobaccos. It is available in dried,
powdered and stick form, and as an extract.
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Lovage
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Lovage
Lovage
is the leaf of the levisticum officinale
plant, a member of the parsley family, though the
roots and berries are also used when a stronger
lovage flavor is desired. It has a strong aroma
similar to celery, and a similar taste. It originated
in central Asia and was a prominent spice in Roman
cooking. It is popular today in southern and central
Europe where it is used to flavor sour pickles and
vinegars, beef stock, sausages and tomato sauces.
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Mace
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Mace
Mace
is the lacy outer covering of the nutmeg seed, and
is hence from myristica fragrans, the nutmeg
tree. A piece of unground mace is called a "blade".
Not surprisingly, mace has a similar taste and aroma
to nutmeg, though its flavor is more pungent and
distinctive. It is used to flavor both savory and
sweet dishes, and is the dominant flavor in doughnuts.
Mace is native to the Molucca Islands. Today it
is produced mostly in Indonesia and Grenada.
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Marjoram
(Origanum,
esp. O. majorana or O. vulgare) The leaves of these
Eurasian and Mediterranean plants are used as a
seasoning. The plants are known for their small
purplish and white flowers and opposite leaves.
The flavor of marjoram is mildly savory, grassy
and similar to thyme and oregano. When dried, the
leaves are like a milder thyme, with an appetizing
bitterness and camphor reminiscence. Although used
in Ancient Greece and Egypt, sweet marjoram was
not introduced to Europe until the Middle Ages,
where it was considered a symbol of happiness. Today
it is used to add intensity to salads and it is
a nice complement to delicate tasting foods such
as egg dishes, light fish and vegetables. It also
goes well with pork and veal and is nice in stuffings
for poultry and dumplings. It is used in herb bread
and scones, and it is included in "mixed herbs"
(an Anglo-Saxon herb blend also including thyme
and sage). Because fresh and dried marjoram differ
slightly in flavor, it may be useful to purchase
each for different reasons. It should be available
from fresh produce markets, and wilted bunches should
be avoided. They can be maintained for about a week
by placing the stems in a glass of water. Dehydrated
marjoram should be stored according to typical storage
procedures for dried herbs.
Tastes good with: Vinaigrettes,
anchovies, soups, beans, eggplant, tomato based
sauces
Try: corn soup with fresh marjoram
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Nutmeg
(Myristica
fragrans) the hard seed of this evergreen tree,
native to the East Indies, is used as a spiced when
grated or ground and is grayish to moderate brown
in color. It is important to note that nutmeg should
never be consumed in excess because its volatile
oil contains small amounts of myristicin and elemicin
which are poisonous narcotics. Nutmeg reached Asia
before the common era, and was popular throughout
Europe by the thirteenth century and hailed for
its sweetness and potency. Today it is used in rice
pudding, biscuits and cakes. It is popular to sprinkle
nutmeg over milkshakes and cappuccinos. It is also
used to complement root vegetables or spinach. When
purchasing nutmeg, be aware that quality varies
greatly. When whole nutmeg is stored for too long
before grinding, it loses its potency. When the
whole nutmeg is of such good quality, it may becomes
more like slurry than powder when ground because
of its high volatile oil content. For this reason,
the nutmeg is often frozen before being ground,
or the grinder is cooled.
Tastes good with: Eggnog,
custards, fettuccini Alfredo, winter squashes, creamed
spinach
Try: Adding freshly grated nutmeg to mashed potatoes,
or cauliflower
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Oregano
(Origanum
vulgare) the leaves of this perennial Eurasian herb
are used as a seasoning and are part of the mint
family. Oregano is similar to marjoram and thyme
in taste, although it is more potent and when the
leaves are dried, it tends to have a sharp peppery
flavor. Although oregano is mainly a Mediterranean
herb, there are several varieties of Mexican oregano,
which is actually a pungent shrub. Oregano has found
a lasting partnership today with basil and the two
are often found together atop pasta and pizza. It
is also nice when rubbed on roast beef, lam, and
pork, in combination with other herbs. It flavors
many regional dishes, and is also pleasing in combination
with eggplant, zucchini and capsicum, as well as
in moussaka and meat loaf dishes. When purchasing
fresh oregano, look for leaves that are not wilted,
and keep the stems in water, which will preserve
the oregano for about a week. European oregano is
usually very dark green. Chilean oregano is pale
green and has a more savory and less peppery flavor
than European oregano. Greek oregano, the most pungent
of all, is usually sold in dried bunches packed
in cellophane bags. This last type is best preserved
by removing the leaves and preserving them in an
airtight container away from heat, light, and humidity.
Tastes good with: Vinaigrettes,
anchovies, soups, beans, eggplant, tomato based
sauces
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Paprika
(Capsicum
annum) this seasoning, made from powdered sweet
red peppers, yields a dark to deep reddish orange
color. The peppers prosper in temperate climates
and varieties come from Spain and Hungary and more
recently from Israel. Paprika comes in varying gradations.
The seasoning did not come into existence until
Columbus brought the peppers back from Central America
where they were first powdered. As it was used then,
it is used today both to flavor and to color food.
It complements savory flavors and many packaged
meat seasonings contain a fair amount of paprika.
It also flavors Hungarian goulash as well as pork
and chicken dishes, and seafood such as lobster,
crab, and shrimp. Paprika is also a delightful flavor
to add to eggs cooked in any way, but it may best
be recognized visually atop deviled eggs. Paprika
is typically sold powdered, with proper labels indicating
the seasoning's origin, variety, and an indication
as to its flavoring, whether mild, spicy or sweet.
If purchasing smoked paprika, take measures to ensure
that you are buying true smoked paprika and not
sweet paprika with smoke flavor added.
Buy the best quality
of sweet paprika available, it is worth it. Be careful
to check the label, some are hot, Spanish Paprika
is hot like Cayenne.
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Italian
Parsley (flat-leaf)
Popular
herb originally from Southern Europe, rich source
if vitamins and minerals. A sprinkling of finely
chopped parsley , added just before serving adds
color and a fresh flavor to sauces, salads, and
vegetables.
Tastes good in ; Bouquet
Garni, Persillade, omelets, salads, stews, soups,
sauces, eggs, pastas
Try: Gremolata, a Milanase flavoring mixture consisting
of finely grated lemon zest, chopped parsley and
garlic, traditionally sprinkled over Ossobucco,
good with any braised or grilled meats, add just
before serving
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Peppermint
(Mentha
piperita) With more than 600 known varieties of
mint, the two most common types are spearmint and
peppermint. Peppermint is known for its strong aroma,
and often used in the form of peppermint oil for
flavoring candies and chocolate.
Try: Menthe L'eau- peppermint
syrup mixed with carbonated water, a refreshing
alternative to soda
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Rosemary
(Rosmarinus
officinalis) the grayish-green leaves of this evergreen
Mediterranean shrub is used in cooking as a seasoning.
When rosemary leaves are bruised, they give off
an aroma that is pine-like, minty, and headclearing,
reminiscent of eucalyptus. Its flavor is peppery,
warming, and woody, with a camphor-like aftertaste.
Historically, rosemary has been noted for its medicinal
properties and stories have been told about its
relation to Christ (one story tells that a rosemary
bush will never grow to be taller than the height
that Christ was as a man). In the Middle Ages, rosemary
was used throughout Europe with salted meats. Today,
rosemary is perhaps used more primarily for culinary
pursuits than for remembrance, for which it has
been used as a symbol in the past. The freshness
of rosemary complements starches such as herb scones,
mashed potatoes, dumplings and breads. It counters
the richness of pork, lamb and duck. It is also
complementary to liver pate and gamey meats such
as rabbit and venison. Although many people who
live around rosemary that flourishes naturally would
never think of using such a powerful herb in their
cooking, rosemary's potency will certainly be quelled
by other strong flavors such as garlic and wine.
Vegetables such as zucchini, eggplant, Brussels
sprouts and cabbage are also enhanced when cooked
with rosemary. When purchasing, it is preferable
to buy fresh rosemary, as dried rosemary may never
soften even with long cooking times. Preserve fresh
rosemary with the stems in water that is refreshed
every few days. An alternative is to wrap it in
foil, enclose it in an airtight bag which is placed
in the freezer. This method should preserve the
rosemary for several months. Buying powdered rosemary
is another alternative, as the grinding process
is not detrimental to its potency and flavor.
Tastes good with : Lamb,
apple jelly, beets, wine punches
Try: using rosemary stems stripped of their leaves
for skewers for shish kebobs
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Saffron
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Saffron
Saffron
is the stigma found in the bloom of crocus sativus,
a member of the crocus family. Native to the Mediterranean,
saffron has a spicy, pungent and bitter flavor with
a sharp odor. Today it is cultivated mostly in Spain,
and is the world's most expensive spice: it takes
225,000 hand-picked stigmas to produce one pound
of spice. It is used in many Middle Eastern dishes,
and in Southern European dishes like French bouillabaisse
and Spanish paella.
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