There are endless varieties of fruits, vegetables, grains, legumes and seeds. On top of all these wonderful foods, God has supplied herbs and spices, tools to allow us to express creativity, aroma and flavour.
The quiet gentle flavour of chamomile, or the blaring overpowering shouts of cayenne. The sweetness of cinnamon and bitterness of hops. The sharp bite of horseradish and refreshing lift of mint. None of these flavours are by accident. Each one was carefully thought out and purposely created for our blessing and enjoyment, and many have been used for thousands of years for medicines to relieve suffering and contribute to healing.
Herbs are plants with a fragrant bouquet that may consist of leaves, stems, flowers, seeds or roots that are used in flavouring dishes or as medicines. Preferably they are used fresh, but are also effective dried.
Spices are dried, aromatic plants associated with tropical climates that may include seeds, flowers, leaves, roots or bark. They may be used in preserving food, assisting in digestion, providing flavour or as medications.
Herbs are generally milder in flavour and used for delicate seasoning, whereas spices are strong and distinct, adding a piquant taste. The words herb and spice can be used interchangeably according to culture or tradition.
Spice trading has a great history. Joseph was sold to a spice trader from Gilead for 20 pieces of silver. The Queen of Sheba presented precious stones and spices to King Solomon. Spices were often valued more greatly than gold. Nations fought wars over the occupation and control of spice territories. Political power shifted according to their availability.
Growing your own herbs and spices indoors is a wonderful hobby. Not only do indoor plants act as air cleaners, but they also provide a continuous fresh supply of seasonings for culinary art. These plants can be grown in pots, which can be placed in the window sills of the kitchen. Mint, parsley, chives, and dill are some examples of herbs that can be easily grown indoors. When the warmer weather comes, they can be transplanted outdoors providing you with a bountiful harvest that can be dried or stored in the freezer.
When drying herbs in the oven, the temperature should not exceed 90ºF, allowing their colour and flavour to remain intact. Spread the herbs on trays, keeping the door ajar. Once the herbs have been fully dried, it is best to keep them in an airtight glass container stored in a cupboard. Light will destroy the herb's colour and distinct flavour.
The Secret of Spice
Not all herbs and spices are created equal. Talk to any serious chef and he will expound on the importance of fresh herbs and spices.
If at all possible, purchase herbs fresh. They can be stored in the freezer, giving you a fresh supply at your fingertips. If you are not able to buy fresh, then establish a good source of high quality dried herbs and spices. Indian, Italian or Greek specialty shops will usually provide you with high-quality herbs and spices. Cultures who do not have the North American burger and fries mentality put pride and care into their seasonings.
Before adding to food, taste-test the spice's strength and potency. Always start with a small amount. The spice should never overpower, but enhance the natural flavour of the food.
The best containers for storing herbs and spices are brown, cobalt or other dark colored glass jars with screw on lids. Since the contents of these jars can't be seen, make sure to add a label to the front of the container.
The labels can be hand made or printed out on a typewriter or computer. A variety of blank labels with self-adhesive backing can be found at any business supply or stationery store. On the labels, be sure to list the common name and Latin name of the herb, the date it was collected or harvested, and the location where it was collected (i.e. from the garden, a friend's garden, purchased at a farmer's market or purchased from a grocery store).
Clear Glass
Clear glass containers, with screw on lids, are perfect for storing a variety of their herbs and spices. The clear containers allow the contents stored in each container to be easily seen, and they become an interesting decorative element in the kitchen. Since this type of container is not light proof they should be stored in a dark area away from any heat sources. Do not store herbs and spices near the stove, oven, toaster or on top of the refrigerator, as the heat generated from these sources will cause them to go stale rather quickly.
If you see signs of condensation on the inside of your container it means that the herbs have not been sufficiently dried. If caught at an early stage, place these herbs onto a baking tray and place them in the oven set on its lowest setting for a few minutes, or until the herbs feel crisp but not burnt. If not caught in time, the herbs will begin to go moldy and must be thrown out, and the container thoroughly washed and dried out to remove any traces of the mold and moisture.
Canning Jars
Another excellent container to use for storing larger amounts of herbs are pint size and quart size glass canning jars. Used canning jars can sometimes be found at local thrift stores. New seals and rings for the canning jars can be found at many grocery stores.
Metal Tins
Small metal tins may also be used to store herbs and spices. Make sure to label the tins as the contents can't be seen once the lids are closed. Metal tins can impart a metallic scent or taste to dried herb leaves, but they work okay for storing seeds and roots.
Ceramic Containers
Glazed ceramic containers can also be used for storing herbs and spices. Unglazed ceramic containers will cause the volatile essential oils present in the herbs to evaporate in a very short time.
Plastic Containers
The use of plastic containers is not recommended for the long term storage of dried materials as the herbs seem to absorb some of the odor of the plastic making them rather unpleasant to use. Plastic containers or resealable plastic bags can be used for the short term storage of fresh herbs in the refrigerator or freezer.
Wood Containers
Wood containers are not recommended for the storage of your herbs and spices. Wood is a permeable container and since it is not airtight it will quickly cause the materials to dry out and become stale. Wood containers also have a tendency to absorb the odor of any aromatic substances that are placed within them.
Complimentary Herbs
As a beginner, you may want to stick with herbs and spices that are known to complement each other. Common flavour families include...
An easy method for testing herb and spice combinations is to mix them with small amounts of a mild cheese, like cream cheese. Allow them to sit for at least an hour, then sample your blends, noting which flavours you most enjoy. Be sure to label the samples so you'll know how to duplicate or modify each to suit your taste.
The quiet gentle flavour of chamomile, or the blaring overpowering shouts of cayenne. The sweetness of cinnamon and bitterness of hops. The sharp bite of horseradish and refreshing lift of mint. None of these flavours are by accident. Each one was carefully thought out and purposely created for our blessing and enjoyment, and many have been used for thousands of years for medicines to relieve suffering and contribute to healing.
Herbs are plants with a fragrant bouquet that may consist of leaves, stems, flowers, seeds or roots that are used in flavouring dishes or as medicines. Preferably they are used fresh, but are also effective dried.
Spices are dried, aromatic plants associated with tropical climates that may include seeds, flowers, leaves, roots or bark. They may be used in preserving food, assisting in digestion, providing flavour or as medications.
Herbs are generally milder in flavour and used for delicate seasoning, whereas spices are strong and distinct, adding a piquant taste. The words herb and spice can be used interchangeably according to culture or tradition.
Spice trading has a great history. Joseph was sold to a spice trader from Gilead for 20 pieces of silver. The Queen of Sheba presented precious stones and spices to King Solomon. Spices were often valued more greatly than gold. Nations fought wars over the occupation and control of spice territories. Political power shifted according to their availability.
Growing your own herbs and spices indoors is a wonderful hobby. Not only do indoor plants act as air cleaners, but they also provide a continuous fresh supply of seasonings for culinary art. These plants can be grown in pots, which can be placed in the window sills of the kitchen. Mint, parsley, chives, and dill are some examples of herbs that can be easily grown indoors. When the warmer weather comes, they can be transplanted outdoors providing you with a bountiful harvest that can be dried or stored in the freezer.
When drying herbs in the oven, the temperature should not exceed 90ºF, allowing their colour and flavour to remain intact. Spread the herbs on trays, keeping the door ajar. Once the herbs have been fully dried, it is best to keep them in an airtight glass container stored in a cupboard. Light will destroy the herb's colour and distinct flavour.
The Secret of Spice
Not all herbs and spices are created equal. Talk to any serious chef and he will expound on the importance of fresh herbs and spices.
If at all possible, purchase herbs fresh. They can be stored in the freezer, giving you a fresh supply at your fingertips. If you are not able to buy fresh, then establish a good source of high quality dried herbs and spices. Indian, Italian or Greek specialty shops will usually provide you with high-quality herbs and spices. Cultures who do not have the North American burger and fries mentality put pride and care into their seasonings.
Before adding to food, taste-test the spice's strength and potency. Always start with a small amount. The spice should never overpower, but enhance the natural flavour of the food.
Storage
Opaque GlassThe best containers for storing herbs and spices are brown, cobalt or other dark colored glass jars with screw on lids. Since the contents of these jars can't be seen, make sure to add a label to the front of the container.
The labels can be hand made or printed out on a typewriter or computer. A variety of blank labels with self-adhesive backing can be found at any business supply or stationery store. On the labels, be sure to list the common name and Latin name of the herb, the date it was collected or harvested, and the location where it was collected (i.e. from the garden, a friend's garden, purchased at a farmer's market or purchased from a grocery store).
Clear Glass
Clear glass containers, with screw on lids, are perfect for storing a variety of their herbs and spices. The clear containers allow the contents stored in each container to be easily seen, and they become an interesting decorative element in the kitchen. Since this type of container is not light proof they should be stored in a dark area away from any heat sources. Do not store herbs and spices near the stove, oven, toaster or on top of the refrigerator, as the heat generated from these sources will cause them to go stale rather quickly.
If you see signs of condensation on the inside of your container it means that the herbs have not been sufficiently dried. If caught at an early stage, place these herbs onto a baking tray and place them in the oven set on its lowest setting for a few minutes, or until the herbs feel crisp but not burnt. If not caught in time, the herbs will begin to go moldy and must be thrown out, and the container thoroughly washed and dried out to remove any traces of the mold and moisture.
Canning Jars
Another excellent container to use for storing larger amounts of herbs are pint size and quart size glass canning jars. Used canning jars can sometimes be found at local thrift stores. New seals and rings for the canning jars can be found at many grocery stores.
Metal Tins
Small metal tins may also be used to store herbs and spices. Make sure to label the tins as the contents can't be seen once the lids are closed. Metal tins can impart a metallic scent or taste to dried herb leaves, but they work okay for storing seeds and roots.
Ceramic Containers
Glazed ceramic containers can also be used for storing herbs and spices. Unglazed ceramic containers will cause the volatile essential oils present in the herbs to evaporate in a very short time.
Plastic Containers
The use of plastic containers is not recommended for the long term storage of dried materials as the herbs seem to absorb some of the odor of the plastic making them rather unpleasant to use. Plastic containers or resealable plastic bags can be used for the short term storage of fresh herbs in the refrigerator or freezer.
Wood Containers
Wood containers are not recommended for the storage of your herbs and spices. Wood is a permeable container and since it is not airtight it will quickly cause the materials to dry out and become stale. Wood containers also have a tendency to absorb the odor of any aromatic substances that are placed within them.
Using
If you enjoy cooking with herbs and spices, you find creative cooking opportunities everywhere. You can make your own blends, but don't neglect the endless possibilities for everyday cooking. A pinch of this, or a teaspoon of that, will make all the food you serve special. Here's what herbs and spices work well with some of the most sued ingredients...- Beans (dried) - cumin, cayenne, chilli, parsley, pepper, sage, savory, thyme
- Beef - basil, bay, chilli, coriander, curry, cumin, garlic, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme
- Breads - anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme
- Cheese - basil, caraway, celery seed, chervil, chilli, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme
- Chicken - allspice, basil, bay, cinnamon, curry, dill, fennel, garlic, ginger, lemongrass, mustard, paprika, rosemary, saffron, sage, savory, tarragon, thyme,
- Corn - chilli, curry, dill, marjoram, parsley, savory, thyme
- Eggs - basil, chervil, chilli, chives, curry, dill, fennel, ginger, lemon peel, marjoram, oregano, paprika, parsley, pepper, sage, tarragon, thyme
- Fish - anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger, lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory, tarragon, marjoram
- Fruits - allspice, anise, cardamom, cinnamon, cloves, coriander, ginger, mint
- Lamb - basil, bay, cinnamon, coriander, cumin, curry, dill, garlic, marjoram, mint, mustard, oregano, parsley, rosemary, savory, tarragon, thyme
- Potatoes - basil, caraway, celery seed, chervil, chives, coriander, dill, marjoram, oregano, paprika, parsley, poppy seed, rosemary, tarragon, thyme
- Salad Dressings - basil, celery seed, chives, dill, fennel, garlic, horseradish, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary, saffron, tarragon, thyme
- Salads - basil, caraway, chives, dill, garlic, lemon peel, lovage, marjoram, mint, oregano, parsley, rosemary, tarragon, thyme
- Soups - basil, bay, chervil, chilli, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, thyme
- Sweets - allspice, angelica, anise, cardamom, cinnamon, cloves, fennel, ginger, lemon peel, mace, nutmeg, mint, orange peel, rosemary
- Tomatoes - basil, bay, celery seed, cinnamon, chilli, curry, dill, fennel, garlic, ginger, gumbo file, lemongrass, marjoram, oregano, parsley, rosemary, savory, tarragon, thyme
Complimentary Herbs
As a beginner, you may want to stick with herbs and spices that are known to complement each other. Common flavour families include...
- Bouquet Garni - basil, bay, oregano, parsley
- Herbal - basil, marjoram, rosemary, thyme
- Hot - chilli peppers, coriander, cumin, garlic
- Pungent - celery, chilli peppers, cumin, curry, ginger, black pepper
- Spicy - cinnamon, ginger, black pepper, star anise
- Sweet - allspice, anise, cinnamon, cloves, nutmeg
An easy method for testing herb and spice combinations is to mix them with small amounts of a mild cheese, like cream cheese. Allow them to sit for at least an hour, then sample your blends, noting which flavours you most enjoy. Be sure to label the samples so you'll know how to duplicate or modify each to suit your taste.
First Principles Cookbook