Spices and Herbs have been around
for thousands of years. They give our food flavor, some of them
have medicinal benefits and they are mostly very affordable.
Nothing elevates humble ingredients more elegantly and in a more
affordable way than spices.
A few tips: If you have the choice
always buy whole seeds and grind on a per need basis - a
dedicated coffee grinder does a good job. For herbs grow your
own fresh plant if you can or buy fresh herbs if they are
affordable - you usually do not need a whole of a fresh herb to
make a big impact on flavor and you can keep the unused herb in
the refrigerator or freeze it for later.
Try to buy your spices or herbs
in the health food store in the bulk spice section. Make sure
the store has a high turnover. Spices, especially ground ones,
die very quickly. If the flavor does not hit you in the face as
you open the jar - stay away - no matter how much dead spice you
will add, it will never improve your dish.
Storage: glass jars are best -
buy little spice at a time - store away from sunlight and heat.
I will present all spices in one list whether they are seeds,
barks, roots or fruits.
ALLSPICE: its aroma is a
combination of cinnamon, nutmeg and cloves hence the name; it is
an important ingredient in the Jamaican jerk seasoning but also
works with sweet dishes.
ANISE SEED: smells and tastes
like licorice; used very much like fennel, adds a fresh note
BASIL: there are many
varieties, sweet basil most common; wonderful aroma notes of
cinnamon,clove and anise with a citrus finish. Do not store
fresh leaves in the fridge since they will turn black. Keep it
in water on you kitchen counter like a bunch of flowers. add
fresh basil at the end of cooking and keep the leaves almost
intact.
BAY LAUREL: use fresh or dried,
mild flavor, sweet, similar to nutmeg. Bay laurel is milder and
more subtle than California bay - you can tell them apart by the
scalloped edges that only true bay laurel leaves have.
CARAWAY SEED: warm flavor with
notes of anise,fennel and mint - strongly aromatic sweet but
tangy; not for everyone
CARDAMON: either ground or in
seed - crush seeds prior to use to release flavor warm cinnamon
like flavor - less woody - pungent and intense - both for sweet
and savory dishes
CAYENNE PEPPER: a type of
ground chilies - little aroma but provides heat - on a scale of
hotness from 1 to 10 most cayenne ranks about 8 - so use with
caution!
CELERY SEED: its flavor is
somewhere between grass and bitter hay - tasting - you guessed
it - like celery. It is quite potent so use with caution.
CHERVIL: member of the parsley
family, used similarly - less flavorful part of the french fines
herbes blend
CHILI: there are more than 300
types of chili - the most common varieties are ancho, chipotle,
habanero Hotness levels vary so experiment carefully! Whole
dried chilies other than spicing up your level are also great in
your storage jars for whole grains - put in whole chili in the
jar and grain moths will think twice about ruining your precious
grains. Just make sure you take the chili out before you cook
your grains!
CHIVES: part of the onion
family; always add at the end of cooking try to use fresh; grows
wild in many areas
CILANTRO: wonderfully pungent
aroma with notes if citrus, use very much like parsley and keeps
equally well in the refrigerator
CINNAMON: one the most beloved
spices, used often in sweet foods but is also a prominent
ingredient in the Indian spice mixture garam masala; aroma is
sweet, earthy and peppery.
CLOVES: one of the most intense
of all spices cloves should be removed before serving a dish -
since biting into one can be unpleasant; used both in sweet as
well as savory dishes; flavor is very aromatic warm think
gingerbread
CORIANDER: the seed of the
Cilantro plant - warm, aromatic flavor with undertones of sage
and lemon. Use both with sweet and savory dishes.
CUMIN: related to parsley - not
to be confused with caraway seed. Dry roast before using to
bring out the lightly spicy, bitter and earthy aroma.
DILL: feathery leaves of the
dill plant; add at the end of cooking or use raw
DILL SEED: seed of the dill
plant, gives a flavor somewhere between anise and caraway, quite
potent - use cautiously
FENNEL SEED: aroma somewhere
between anise, licorice and mint; quite sweet good for both
savory and sweet dishes; saute seeds before use to release
flavor
FENUGREEK: very pungent,
somewhat bitter - flavor of maple syrup; found in most curry
blends and in the African berbere spice mix - dry roasting
eliminates the bitter over tones
GINGER: fresh ginger should be
stored in the refrigerator; it does not have to be peeled before
cooking; it comes in many forms fresh, pickled, ground,
crystalized; it has a spicy, warm and sweet taste that can be
quite powerful
HORSERADISH: very powerful root
from the mustard family; an ingredient in cocktail sauce it is
prized paradoxically for its strong irritating, some say
cleansing, quality along the nose and throat; usually consumed
cold
JUNIPER BERRY: main flavor
component in gin it has a pine like, citrus, bittersweet taste
used in sauerkraut and many Scandinavian dishes
LAVENDER: part of the mint
family; sweet and floral flavor with some mint overtones; use
sparingly since it is quite intense if fresh
MARJORAM: flavor very woodsy
and mild with a hint of sweetness; not to be confused with
oregano; blends well with dill,basil,thyme and parsley
MUSTARD SEED: the familiar
condiment starts out as this seed - the flavors cannot be
released until cold water has been added, it takes about 10
minutes fro the flavor to release - it is simple to make your
own mustard and should be tried; mustard adds a spicy zest
NIGELLA: often confused with
black sesame - nigella seeds are peppery with a hint of oregano
NUTMEG: warm aroma, slightly
spicy with a sweet overtone; used for both sweet and savory
dishes; add little at a time since it can bitter up a dish
OREGANO: the herb note in pizza
seasoning; very fragrant, flavor can be almost spicy; use fresh
when available can be added at the beginning of cooking or the
end
PAPRIKA: made from ground sweet
red pepper, it colors foods orange; spiciness ranges from
harmless to quite hot because chilies are sometimes added in the
grinding process
PARSLEY: curly or flat, should
be bought fresh; it has a light, fresh aroma and is often used
in breath fresheners; keeps well for a couple of weeks in the
refrigerator in a plastic bag, just don't let it get wet.
PEPPER: the most famous spice
after salt; famous for its sharp and spicy aroma; different
colors including black, white, green and red are available with
slight variations in flavor and taste; buy whole berries and
grind on demand - the difference in flavor is worth it - adds
sparkle and vibrancy of flavor without too much heat
PEPPERMINT: cool favor, tastes
like you guessed it 'mint'
POPPY SEED: while opium is
derived from the unripe seeds, the mature seeds used for cooking
have no narcotic qualities; slightly sweet and somewhat nutty -
they can be used in desserts mixed with sugar or to thicken and
flavor sauces
ROSEMARY:part of the mint
family; looks and tastes like pine; needs to be cooked to
release flavor - so do not add last minute to your dish and
crush leaves so they release their flavor.
SAFFRON: the world's most
expensive spice - although only a tiny amount is really needed
to give off its sweet, earthy and spicy flavor. Saffron's odor
is a bit unpleasant - although it dissipates in the cooking
process. Most famously found in the Spanish paella.
SAGE: a warm, woody fragrance
and taste that enhances the flavor of otherwise bland dishes;
dried sage is quite intense so add sparingly, fresh sage leaves
can be quite large so you will need very few to get the full
flavor; add at the beginning of your cooking with oil
SESAME SEEDS: different colored
hulls produce red, yellow, brown or black sesame seeds, they are
the basis for tahini, the middle eastern paste; to fully release
their very mild flavor they need to be lightly toasted; add for
texture more than flavor.
SPEARMINT: quite fruity and
less minty than peppermint; goes well with sweet and savory
dishes; easy to grow in your garden
STAR ANISE: beautiful spice,
one of the spices in Chinese five spice mix; has a warm, woody
flavor and is very sweet
TAMARIND: a unusual sour taste
that combines well with either sugar or chili; it is an
ingredient in the English Worcestershire sauce.
TARRAGON: strong herby flavor,
bittersweet reminiscent of anise; sometimes available fresh; one
of the herbs in the French mix called "fines herbes" - the
others are chives, chervil and parsley. These are the only herbs
it combines with well
THYME: note of citrus and mint,
very mild; should be added early on in the cooking process to
release flavor
TURMERIC: dyes everything
bright yellow, including your hands; important part of curry
blends; earthy, mustardy taste with a hint of ginger and orange,
slightly bitter
VANILLA: second most expensive
spice after saffron; sweet, fruity perfumed taste with smokey
overtones; the most exquisite form of vanilla is the whole bean
- a long sticky strap, that has to be slit open to scrape out
the seeds; if you don't want to bother with that you can also
purchase vanilla flavor. However I discourage using imitation
vanilla since it is made from industrial by products and has
absolutely nothing to do with the real thing; do not refrigerate
vanilla beans they will mold - one inch of vanilla bean equals
about one teaspoon pure vanilla extract.
SPICE AND HERB BLENDS: These
are basic recipes - have fun and make your own variations! Also
don't fret over the exact amounts of each ingredient - because
in each and every recipe while they more or less agree on the
ingredients the ratios of one spice to the other seems to be
quite arbitrary. Therefore I have listed ratios but take them
with a grain of salt! ;-). Pastes have to be refrigerated dry
spice mixes do not.
BERBERE:
2 teaspoons whole cumin seeds
4 each whole cloves
3/4 teaspoon whole cardamon seeds
1/2 teaspoon whole black peppercorns
1/4 teaspoon whole allspice berries
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
10 small red chilies, dried (or less if you don't want that much
heat)
1/2 teaspoon grated ginger
1/4 teaspoon turmeric
1 teaspoon salt
2 1/2 tablespoons paprika
1 teaspoon cinnamon
1 teaspoon ground cloves
1. Toast over mild heat: first
seven ingredients, watch like a hawk, so nothing burns. The
seeds will be ready when you can smell their aroma. About one to
two minutes. Let the toasted seeds cool.
2. Grind the red chilies in
coffee grinder. Mix the ground chilies with the cooled, toasted
seeds and grind again. Mix in remaining ingredients - and fill
into glass jar with tight fitting lid. Store in refrigerator.
Time: about 10 minutes Yield: about 1 cup.
CAJUN:
4 teaspoons salt
4 teaspoons paprika
3 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoons cayenne powder or adjust to your liking
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1. Mix all ingredients - store
in glass jar away from heat or sunlight. If in season, add fresh
thyme or oregano during cooking to add interesting notes.
CURRY: One of the most popular
spice mixes on earth. Most people actually believe it to be a
spice not a spice mix. As per usual - experiment - but here is
the basic plot:
2 tablespoon coriander seeds
1 tablespoon cumin, ground
2 tablespoon pepper or to taste
1 tablespoon cloves, ground
1 tablespoons turmeric
1/2 tablespoon chilies, ground or to taste
1/2 tablespoon fenugreek seeds, ground
1/2 tablespoon mustard seeds, ground or to taste
1. Put all spices in dry pan
and roast over low heat until the release scent. Let cool and
transfer into dry glass jar. Keeps for weeks - but make little
at a time for freshness.
FINES HERBES: Classic French
combination of fresh parsley, chives, chevril and tarragon.
FIVE SPICE: Chinese spice
mixture: of equal parts
ground cloves
ground fennel seed
ground chili pepper - adjust hotness to taste
ground cinnamon
1 star anise
Blend and store. Keeps really
well - no need to refrigerate.
GARAM MASALA: A lovely spice
mixture added towards the end of the cooking. Hotness as always
depends on individual taste.
cardamon
cloves
black pepper
cumin
cinnamon
nutmeg
Use all the spices in whichever
form you have them and blend to your hearts content. There are
endless variations and you should really experiment with the
ratios. Blend in a blender and keep in a glass jar - no need to
refrigerate.
HARISSA:
1 cup olive oil
1/2 cup mild chili powder
1 tablespoon mint dried or fresh, finely chopped
1 tablespoon dried garlic powder or 3 cloves finely minced
1/2 tablespoon ground caraway
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1/2 tablespoon salt
1. Mix all dry ingredients in a
bowl.
2. Pour half a cup of olive oil
in blender and add wet ingredients (garlic and/or mint). Blend
thoroughly.
3. Add dry ingredients and
blend slowly. Scrap sides of blender so nothing gets stuck and
slowly add rest of olive oil.
4. Transfer to a clean glass
jar. Put a layer of olive oil on top. Keeps up to 2 months in
fridge: Yield: 2 cups Time:10 minutes
HERBES DE PROVENCE: French
Mediterranean spice mixture of equal parts dried: marjoram,
rosemary, thyme with light touch of lavender and/or fennel seed.
JERK SEASONING:
2 tablespoons coconut oil
4 garlic cloves, crushed or more to taste
1 red chili or more to taste
1 teaspoon ground pepper
1 teaspoon cayenne pepper or more to taste
4 tablespoons sugar, agave nectar, maple syrup or other
sweetener
1 tablespoon allspice
1 tablespoon ground cinnamon
1 tablespoon thyme
1 tablespoon salt
1 teaspoon ground ginger
1/2 cup lemon or lime juice
1/2 cup apple cider vinegar
1. Heat oil - saute first seven
ingredients up to and including cinnamon. Add one ingredient at
a time until you have a paste. Careful that it doesn't stick!
Let cool.
2. Transfer paste to blender
and add other ingredients. Blend and transfer to clean glass
jar. Keeps in refrigerator for up to a month. Time:10 minutes
Yield: 1 cup
