Herbs may be defined as the dried leaves of aromatic plants used to impart flavor and odor to foods with, sometimes, the addition of color. The leaves are commonly traded separately from the plant stems and leaf stalks.

Herbs are leaves of low-growing shrubs. Examples are parsley, chives, marjoram, thyme, basil, caraway, dill, oregano, rosemary, savory, sage and celery leaves. These can be used fresh or dried. Dried forms may be whole, crushed, or ground. Many herbs can be grown in the United States in or out of doors.

Spices may be defined as the dried parts of aromatic plants with the exception of the leaves. This definition is wide-ranging and covers virtually all parts of the plant.

Spices come from the bark (cinnamon), root (ginger, onion, garlic), buds (cloves, saffron), seeds (yellow mustard, poppy, sesame), berry (black pepper), or the fruit (allspice, paprika) of tropical plants and trees.

Many dehydrated vegetable seasonings are available. These include onion, garlic, sweet peppers, mint, mixed vegetables, and freeze-dried chives and shallots.

Condiments are usually a combination of herbs and spices blended in a liquid form. Examples are prepared mustard, catsup, Worcestershire sauce, tabasco sauce, and many of the steak sauces and specialty vinegars. Many of these contain sodium.

A conventional classification of spices is based on degree of taste as:

  • hot spices
  • mild spices
  • aromatic spices
  • herbs and aromatic vegetables

Use of Herbs and Spices

The use of herbs and spices in cooking offers the chance to prepare exotic, gourmet dishes, or cultural meals and a way to cut or save calories and fat in cooking. Diet related diseases (heart disease, cancer, stroke, diabetes, and atherosclerosis) accounted for 66% of all deaths in Virginia in 1994. Using herbs and spices can moderate dietary levels of fat, sugar and sodium. For example, removing a tablespoon of fat removes about 10 grams of fat and 100 calories - an amount which could represent a 10 pound weight loss in a year. The calories in herbs and spices are far less than in breadings, batters, gravies, sauces and fried foods. Cost savings are realized by reducing the number of ingredients in preparation and/or by the possibility of dressing up inexpensive foods for a special meal.

Many people are looking for flavors to substitute for salt or sodium. A teaspoon of salt has 2300 mg sodium - almost the amount recommended as the daily requirement. Many other condiments as well as packaged and processed foods contain around 1000 mg salt. Seasoning salts are regular salt with seasoning. A teaspoon of most herbs and spices contains few calories and little or no sodium. Herbs and spices add zest and flavor to unsalted foods.

Here are some of the herbs and spices commonly used

Basil

Many varieties of basil exist, but most have shiny, light green leaves. A member of the mint family, basil’s pungent leaves have a sweet, clove-like taste.

Use to enhance:

  • Italian foods, especially tomatoes and tomato sauces
  • Pasta
  • Chicken
  • Fish and shellfish

Chili powder

Is a commercial mix of ground chili peppers, cumin, oregano, and other herbs and spices. Note: Some chili powders have salt added to them.

Use to enhance:

  • Chili
  • Bean or meat stews
  • Meatloaf
  • Rice

Curry powder

Is a blend of spices that can include cumin, pepper, chili peppers, ginger, onion, cinnamon, paprika, mace, cilantro or tumeric. Ingredients depend upon the part of the world where the curry powder is mixed.

Use to enhance:

  • Indian or Southeast Asian cuisine
  • Meat-based dishes and soups
  • Chicken, turkey or ham
  • Pasta and rice dishes

Oregano

Is an herb with a somewhat sweet and peppery flavor. Related to marjoram, oregano has a stronger, more pungent flavor.

Use to enhance:

  • Italian and Greek cuisine
  • Beef, lamb and fish
  • Pasta and sauces
  • Soups and stews
  • Vegetables, such as potatoes, corn, mushrooms and summer squash

Ginger (dried)

Is ground from the ginger root, a bumpy root with a tough skin. Dried ginger has a slightly sweet flavor and a hint of citrus.

Use to enhance:

  • Fruits, such as apples and pears
  • Chicken, turkey or ham
  • Marinades
  • Sweet breads
  • Rice

Marjoram

Is similar to oregano but also has a minty, basil-like hint to it.

Use to enhance:

  • Tomato-based dishes
  • Beef, chicken, turkey and fish
  • Beans and legumes
  • Soups and stews
  • Vegetables, such as carrots, eggplant, parsnips and cauliflower
  • Eggs

Cilantro

Is an herb with a lively, citrus and evergreen-like flavor. Its lacy green leaves complement spicy foods.

Use to enhance:

  • Mexican, Latin American and Asian cuisine
  • Rice and beans
  • Fish and shellfish
  • Chicken and turkey
  • Salsas
  • Salads

Nutmeg

Adds a warm, spicy-sweet flavor to foods. Sold ground or whole, nutmeg is often used in sweet foods to enhance their flavor.

Use to enhance:

  • Baked goods and sweet breads
  • Custard and eggnog
  • Fruit dishes
  • Stewed beef and poultry
  • Vegetables, such as spinach, potatoes and squash

Chives

A member of the onion family, have long, hollow green stems and a mild onion flavor. Use fresh chives when cooking because dried chives have little flavor.

Use to enhance:

  • Beef, chicken, turkey and seafood
  • Vegetables, such as potatoes, cucumbers, corn, brussels sprouts and carrots
  • Mixed green salads
  • Sauces
  • Soups
  • Omelets
  • Pasta

Storing Herbs & Spices

  • Store spices in a cool, dark place. Heat, humidity and excessive light will result in the dry herbs and spices losing their flavor more quickly.
  • A good way to store herbs and spices are small glass or plastic airtight containers.
  • If stored properly, dried herbs and ground spices will retain their flavors for a year.
  • Whole spices may last for 3 to 5 years.
  • For best results grind whole spices in a grinder or mortar & pestle. If you want to enhance the whole spice flavor, try roasting the whole spice in a dry skillet over a medium heat, being careful not to burn them.
  • To keep larger quantities of herbs and spices fresh, store them in tightly sealed containers in the freezer.
  • Do not store dry herbs and spices near any humid source, such as sinks, dishwashers, kettles, coffee makers, on countertops, near stoves and microwaves.
  • Avoid storing dry herbs and spices inside the refrigerator due to the high humid environment.

Sources: EXT VT, Net Cooks

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