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