Herbs and Spices

Section Objectives

Upon completing this section, you should be able to:• Identify and use common herbs and spices

Herbs and Spices

Herbs: Leaves, stems, and flowers of aromatic plants• Fresh: More aromatic; cleaner flavor• Dried: Stronger, but often harsher flavor; less

expensive; crumbling lightly before use will release oils

Using herbs

Fresh herbs– Ready to eat foods-add as

early as possible to allow the flavor to be released

– Cooked foods-add toward the end to prevent bitter flavors and burnt looking herbs

Dried Herbs• Ready to eat foods-early in

the cooking process

• Cooked foods-early in the cooking process

• If the recipe calls for fresh and you are using dried you need to ½ the amount.

Herbs and Spices—continued

Herbs and spices contribute unique, distinctive flavors and aromas to a dish

Examples include:• Mint: Clean, slightly peppery, and fresh aroma• Rosemary: Hints of lemon and pine, strong, and

camphor-like aroma• Oregano: Peppery flavor, distinctive, and

pungent aroma• Coriander: Hints of lemon, sage, caraway, and

mild aroma

Most Commonly Used Herbs and Spices

Herbs– Basil– Bay leaves– Chives– Cilantro– Dill– Marjoram– Mint

– Oregano– Parsley– Rosemary– Sage– Tarragon– Thyme

Herbs and Spices—continued

Spices: Bark, root, seeds, buds, or berries of aromatic plants

• Dried– Whole• Retain flavor and oils longer• Added early in cooking process to allow

for release of flavor– Ground• Lose flavor and oils more rapidly• Diffuse flavor into dish more quickly

Most Commonly Used Herbs and Spices—continued

Spices– Allspice– Caraway– Cayenne– Cinnamon– Clove– Cumin– Fennel

– Ginger– Mustard seed– Nutmeg– Paprika– Peppercorn– Vanilla bean