A Guide to Herbs and Spices
Herbs and Spices
I'm sure the question of, is this cilantro or parsley, has passed through your mind while you're in the grocery store before. Maybe you've looked at the herbs at the store and wondered how do I know what to buy if I don't know what it tastes like? This post is here to help you differentiate between herbs and spices.
An herb is the leaves of an aromatic plant, as opposed to a spice; which is the stems, seeds, or any other part of an aromatic plant. Spices can come in many forms, crushed, powdered, fresh or whole. Typically seeds; come in the whole form, while other parts of the plant come in crushed or powdered form. Herbs also can be purchased in a few different ways, fresh, dried, and partially dried. Personally, I think that fresh has the best flavor, because the aromatics are so strong. Fresh herbs have a wonderful flavor, once the herbs have been precut and dried, it looses a lot of it's flavor. Fresh herbs need to be added at the end of cooking though, as the herbs will burn. Another negative to fresh herbs is that, they will expire sooner, while dried herbs last longer but with less flavor. Spices on the other hand are most commonly found crushed and powdered. However, they can be purchased freshly ground or whole to be ground yourself, these forms of spices can be difficult to find. We did an experiment in my food science class to find out if freshly ground tasted different from preground. The results- yes, for most spices you could taste the difference. We found in our experiment that untoasted spices, that were freshly ground had a powerful flavor but was unbalanced. One bite would have much more flavor than the next, depending on how much was in each spoonful. Meanwhile, the whole toasted spices- and then ground had more aromatics, and the flavor was distributed much better. Lastly, we used preground spices- the recipe using these spices had very little to no flavor compared to the other two options. So, overall yes buying fresh and whole herbs to create a big difference in flavor.
What spice should I use?
Cumin- if you've ever smelled cumin you would recognize the familiar scent as a package of taco seasoning. This spice can be used in many things from curries, to ground beef, chili and stews. It has an aromatic and slightly nutty flavor. In addition this spice has a good source of iron, can promote good digestion and help control blood sugar. This spice can come as the cumin seed- which can be freshly ground at home- or you can go ahead and grab the preground spice. Both will provide good flavor but I think the best way is too buy the whole cumin seed and lightly toast them in a saute pan with no oil, and then grind them. By toasting them you'll really bring out the aromatic flavor.
Coriander- Most people are unaware that coriander is actually the seed of the cilantro plant. Although they have completely different flavors- the seed has a warm spicy flavor, with slight citrus notes, such as orange in the background. Coriander is commonly used in Mexican, Indian and Latin cuisine. This spice can commonly be found in spice rubs, marinades, chilis, soups and sauces. Flavors match best with onion, tomatoes, bell peppers, curries and potatoes. Coriander has some health benefits such as calming upset stomachs, toothaches, joint pain, and infections caused by bacteria and fungus.
Fennel Seeds- These seeds taste like the licorice candy with a sweet taste. This seed is often confused with anise which has a similar taste however they look nothing alike. Fennel seeds are often matches with fish and pork dishes. Commonly found in fish soups, sausage mixtures, stews with pork, and curries. Best used for Italian, Indian and Middle Eastern cuisines. Health benefits of fennel seed include digestion health, bloating, and heart burn. The fennel seed comes from the fennel plant where the leafy top part of the plant is an herb that can also be used in cooking, so if you ever buy the whole fennel plant- be sure to use every part of it!
Dried Mustard- No, not the stuff you put on your burgers but the dried form of it. It doesn't taste much like the condiment- it has a bit of spice to it and a great acidity. This acidity can be used to cut through rich or creamy recipes like; mac and cheese, deviled eggs, and homemade mayonnaise. It also pairs well with beef dishes; add it to a red wine wine beef marinade or mix it into your next burger or meatloaf. In addition, for a side salad try, adding it into a vinaigrette dressing. Dried mustard is actually perfect for a salad dressing because it is a natural emulsifier. This means that when blended, it will make two thing that normally do not mix, blend together, so your oil and vinegar dressing hold together. Ground mustard also can help you to fall asleep at night, fight uterine cancer, and improve cardiovascular health. Ground mustard is probably in the back of you cabinet, put pull it out and start adding it to your dishes!
Cloves- These are a very aromatic flower bud of a tree found in Indonesia. The taste of cloves is very pungent and like no other. It one of the most powerful spices in the world. It's sweet and bitter, the spice is very warm and is often thought to be spicy. It can be found it both desserts to savory dishes. It's commonly found in scented candles, essential oil mixes, and mulling spices. It can be used in meat dishes and stews, commonly for Mexican cuisine. You've probably most commonly drank cloves, it's used in warm beverages like apple cider and chai tea. Less known uses of cloves is, pickling spices, breads, and cheeses. Lastly, it's found in the classical french, Bechemel Sauce, made from thickened milk, seasoned with onion, a a bay leaf and cloves.
Bay Leaves- If you were to eat a bay leaf fresh off the tree, it would have a sharp bitter taste. However, you've probably seen bay leaves dried at the grocery store, these will have more of a floral flavor, similar to oregano or thyme (will get to those next.) Bay leaves are used in sauces and soups, place to the whole leaf into your sauce, stew, or risotto, at the beginning and allow it to simmer during the cooking process. It can also be a great flavor for grains, like rice, and quinoa. Commonly found in Mediterranean and Latin American dishes, but bay leaves can be added to almost any cuisine. Just be sure to pull them out, before serving the dish and bay leaves can be dangerous when eaten.
While yes, there are tons more spices those are some new ones that you can easily add to dishes to make them, that much better. Now, I'm going to move onto some of the most common herbs, that maybe you're just not sure how to use, but you see and hear about all the time.
Parsley- You've definitely heard of this one before, you're probably thinking about what it taste like right now, which is really- nothing. Parsley has a mild bitterness to it, and some even say a peppery taste. The best ways to add this to your kitchen is too always buy it fresh, although it's a little bit more work to chop up fresh leaves, but the flavor is so much stronger with fresh parsley. Start by adding it into marinades for red meats, or add it into your meatloaf and casseroles for a little extra pop. Want to keep it raw? You can add parsley into your salads, dressings, hummus, and sauces. Parsley is also commonly seen as a garnish, this is because it is known to be a flavor blender, it brings the many flavors of a dish together.
Thyme- The poultry herb, perfect for chicken, poultry, and grilled fish. This is a very delicate herb and will burn easily. It's used well if you place it inside of a chicken while you cook it, or lay it in the roasting pan when you cook fish or poultry. The flavor is sort of floral and earthy, with a touch of bitterness and pine. It has some health benefits as well, including stomach ache, sore throat and bronchitis. That being said the herb is also found in a lot of tea blends.
Cilantro- You love it or you hate it, but regardless it's not your fault. If cilantro tastes like soap or metal shavings it's actually in your genetics, ask your mom if she's the same way, chances are likely, she hates it too. For others though, it has a slightly citrus like taste, I find it to be very fresh, it cuts through the heaviness or creamy dishes. It's commonly used in Indian, Chinese and Asian cuisines. It can be used raw in salads, but also can be used cooked in soups, sauces, salad dressings, and grains.
Oregano- This herb is commonly found in Italian cuisine, and has an aromatic, earthy, and pungent flavor. It can be used for sauces and soups. You've probably had it most in marinara sauce, on pizza and pasta. If you've ever tried making your own spaghetti sauce and couldn't figure out what it was missing, try adding a little oregano. Oregano is paired well with tomatoes, fish, red meat, a variety of vegetables.
Basil- Initially basil has a slightly peppery taste, but as it cooks it develops a sweeter flavor. That being said basil is a very delicate herb that should be added at the end of cooking, rather than the beginning to reduce the chance of burning. Basil can be used both raw, in salads, dressings, infused oils, but also used cooked in sauces, pasta dishes, pizza, and seafood dishes. Basil is very versatile, and can be used in almost every cuisine. This is an herb that I say should only be purchased fresh, dried basil isn't even comparable to fresh, in my book.
There are several thousand herbs, I couldn't even begin to describe them all, but here is a start. If there's any other herbs or spices you want to hear about please let me know and maybe I'll make a part two of this post. Sometime soon I'll also be posting the same sort of this but with Oil and Vinegar. Also currently working on a post about my amazing experience at Fontainebleau in South Miami. In other exciting news, this week I was incredibly busy but it all payed off at the end of the week, when I got the highest final exam grade, an A on my chicken fabrication practical, and a second job, that's going to offer me so many opportunities! Thank you to everyone for your support, please continue to share MallaryMade with friends and family and don't forget to subscribe for email updates when I make a new post!
From my kitchen to yours,
MallaryMade
What spice should I use?
Cumin- if you've ever smelled cumin you would recognize the familiar scent as a package of taco seasoning. This spice can be used in many things from curries, to ground beef, chili and stews. It has an aromatic and slightly nutty flavor. In addition this spice has a good source of iron, can promote good digestion and help control blood sugar. This spice can come as the cumin seed- which can be freshly ground at home- or you can go ahead and grab the preground spice. Both will provide good flavor but I think the best way is too buy the whole cumin seed and lightly toast them in a saute pan with no oil, and then grind them. By toasting them you'll really bring out the aromatic flavor.
Coriander- Most people are unaware that coriander is actually the seed of the cilantro plant. Although they have completely different flavors- the seed has a warm spicy flavor, with slight citrus notes, such as orange in the background. Coriander is commonly used in Mexican, Indian and Latin cuisine. This spice can commonly be found in spice rubs, marinades, chilis, soups and sauces. Flavors match best with onion, tomatoes, bell peppers, curries and potatoes. Coriander has some health benefits such as calming upset stomachs, toothaches, joint pain, and infections caused by bacteria and fungus.
Fennel Seeds- These seeds taste like the licorice candy with a sweet taste. This seed is often confused with anise which has a similar taste however they look nothing alike. Fennel seeds are often matches with fish and pork dishes. Commonly found in fish soups, sausage mixtures, stews with pork, and curries. Best used for Italian, Indian and Middle Eastern cuisines. Health benefits of fennel seed include digestion health, bloating, and heart burn. The fennel seed comes from the fennel plant where the leafy top part of the plant is an herb that can also be used in cooking, so if you ever buy the whole fennel plant- be sure to use every part of it!
Dried Mustard- No, not the stuff you put on your burgers but the dried form of it. It doesn't taste much like the condiment- it has a bit of spice to it and a great acidity. This acidity can be used to cut through rich or creamy recipes like; mac and cheese, deviled eggs, and homemade mayonnaise. It also pairs well with beef dishes; add it to a red wine wine beef marinade or mix it into your next burger or meatloaf. In addition, for a side salad try, adding it into a vinaigrette dressing. Dried mustard is actually perfect for a salad dressing because it is a natural emulsifier. This means that when blended, it will make two thing that normally do not mix, blend together, so your oil and vinegar dressing hold together. Ground mustard also can help you to fall asleep at night, fight uterine cancer, and improve cardiovascular health. Ground mustard is probably in the back of you cabinet, put pull it out and start adding it to your dishes!
Cloves- These are a very aromatic flower bud of a tree found in Indonesia. The taste of cloves is very pungent and like no other. It one of the most powerful spices in the world. It's sweet and bitter, the spice is very warm and is often thought to be spicy. It can be found it both desserts to savory dishes. It's commonly found in scented candles, essential oil mixes, and mulling spices. It can be used in meat dishes and stews, commonly for Mexican cuisine. You've probably most commonly drank cloves, it's used in warm beverages like apple cider and chai tea. Less known uses of cloves is, pickling spices, breads, and cheeses. Lastly, it's found in the classical french, Bechemel Sauce, made from thickened milk, seasoned with onion, a a bay leaf and cloves.
Bay Leaves- If you were to eat a bay leaf fresh off the tree, it would have a sharp bitter taste. However, you've probably seen bay leaves dried at the grocery store, these will have more of a floral flavor, similar to oregano or thyme (will get to those next.) Bay leaves are used in sauces and soups, place to the whole leaf into your sauce, stew, or risotto, at the beginning and allow it to simmer during the cooking process. It can also be a great flavor for grains, like rice, and quinoa. Commonly found in Mediterranean and Latin American dishes, but bay leaves can be added to almost any cuisine. Just be sure to pull them out, before serving the dish and bay leaves can be dangerous when eaten.
While yes, there are tons more spices those are some new ones that you can easily add to dishes to make them, that much better. Now, I'm going to move onto some of the most common herbs, that maybe you're just not sure how to use, but you see and hear about all the time.
Parsley- You've definitely heard of this one before, you're probably thinking about what it taste like right now, which is really- nothing. Parsley has a mild bitterness to it, and some even say a peppery taste. The best ways to add this to your kitchen is too always buy it fresh, although it's a little bit more work to chop up fresh leaves, but the flavor is so much stronger with fresh parsley. Start by adding it into marinades for red meats, or add it into your meatloaf and casseroles for a little extra pop. Want to keep it raw? You can add parsley into your salads, dressings, hummus, and sauces. Parsley is also commonly seen as a garnish, this is because it is known to be a flavor blender, it brings the many flavors of a dish together.
Thyme- The poultry herb, perfect for chicken, poultry, and grilled fish. This is a very delicate herb and will burn easily. It's used well if you place it inside of a chicken while you cook it, or lay it in the roasting pan when you cook fish or poultry. The flavor is sort of floral and earthy, with a touch of bitterness and pine. It has some health benefits as well, including stomach ache, sore throat and bronchitis. That being said the herb is also found in a lot of tea blends.
Cilantro- You love it or you hate it, but regardless it's not your fault. If cilantro tastes like soap or metal shavings it's actually in your genetics, ask your mom if she's the same way, chances are likely, she hates it too. For others though, it has a slightly citrus like taste, I find it to be very fresh, it cuts through the heaviness or creamy dishes. It's commonly used in Indian, Chinese and Asian cuisines. It can be used raw in salads, but also can be used cooked in soups, sauces, salad dressings, and grains.
Oregano- This herb is commonly found in Italian cuisine, and has an aromatic, earthy, and pungent flavor. It can be used for sauces and soups. You've probably had it most in marinara sauce, on pizza and pasta. If you've ever tried making your own spaghetti sauce and couldn't figure out what it was missing, try adding a little oregano. Oregano is paired well with tomatoes, fish, red meat, a variety of vegetables.
Basil- Initially basil has a slightly peppery taste, but as it cooks it develops a sweeter flavor. That being said basil is a very delicate herb that should be added at the end of cooking, rather than the beginning to reduce the chance of burning. Basil can be used both raw, in salads, dressings, infused oils, but also used cooked in sauces, pasta dishes, pizza, and seafood dishes. Basil is very versatile, and can be used in almost every cuisine. This is an herb that I say should only be purchased fresh, dried basil isn't even comparable to fresh, in my book.
There are several thousand herbs, I couldn't even begin to describe them all, but here is a start. If there's any other herbs or spices you want to hear about please let me know and maybe I'll make a part two of this post. Sometime soon I'll also be posting the same sort of this but with Oil and Vinegar. Also currently working on a post about my amazing experience at Fontainebleau in South Miami. In other exciting news, this week I was incredibly busy but it all payed off at the end of the week, when I got the highest final exam grade, an A on my chicken fabrication practical, and a second job, that's going to offer me so many opportunities! Thank you to everyone for your support, please continue to share MallaryMade with friends and family and don't forget to subscribe for email updates when I make a new post!
From my kitchen to yours,
MallaryMade
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