The word “spice” can be used as an all-inclusive term for seasonings, but there are actually several categories.

 

Spices are derived from the bark, root, fruit, or berry of perennial plants. For example, cinnamon comes from bark, ginger from roots, nutmeg from fruit and pepper from the berry.

 

Herbs are the leaves of annual and perennial low-growing shrubs such as Basil, Marjoram, Tarragon, Thyme, Rosemary.

 

Aromatic Seeds are the seeds of annual plants such as Anise, Love-in-the-Mist, Caraway, Fennel, and Coriander.

 

Seasoning Blends generally are blends of spices and/or herbs and/or seeds. They are usually intended for one specific purpose.  For example, Poultry Seasoning, Cajun Blend, Provincial Herbs, Lemon Dill Seafood Seasoning, Curry and Chili powder.

 

 

How Much to Use

 

Generally figure 1/4 teaspoon of dried herbs for each 4 servings. The proverbial "pinch" is usually equivalent to the 1/4 teaspoon. Too much can ruin the dish, so use restraint. Blends usually require more, about 2 teaspoons to 1 tablespoon. Remember, you can always add more.

 

How to Use

Before adding the measured amount of an herb to a recipe, crush it in palm of one hand with the fingertips of the other hand. This will release the flavor of the spice or herb.

 

When to Use

Cooked foods such as stews, soups, and sauces will taste best if herbs are added during the last hour of cooking. Uncooked foods such as salad dressings, fruits, and juices need time for the flavors to blend so add herbs when preparing.

 

What to Use

The correct spice or herb for any food is the one that tastes right for you.

Seasoning is not an exact science, but an expressive art and you are the artist. When experimenting with a new spice or herb, crush some of it and let it warm in your hand; then sniff and taste it. If it is delicate, you can be bold and adventurous. If it is very strong and pungent, use a light hand the first time that you use it.

 

Some spices include:

Allspice

From Jamaica, known there as pimento. Very fragrant, often compared to a mixture of cloves, cinnamon and nutmeg. Usually ground, but sometimes available as whole dried berries. Can be used with meats, savories and pastry.

 

Aniseed

Originally grown by ancient Egyptians. Similar to fennel in flavor. Used in cakes, pastries and as an aid to digestion. It is the base of a number of liqueurs.

 

Annatto seed

Used to color oil by steeping 2 oz. annatto seed in 1 pint hot cooking oil. Let sit for a few days to strengthen the color. Strain oil into a small bottle and use in place of cooking oil when cooking onion before adding other ingredients. Used to color rice by crushing 1 teasoon prior to adding rice.

 

Arrowroot

Used to thicken clear sauces, most commonly in Asian dishes. The rootstalks of a tuber of the same name are dried and ground into a very fine powder. Arrowroot is used as a thickening agent for puddings, sauces and other cooked foods. Its thickening power is about twice that of wheat flour. Arrowroot is absolutely tasteless and becomes clear when cooked. It should be mixed with a cold liquid before being heated or added to hot mixtures. Also called Kudzu

 

Basil

A versatile herbs that is very aromatic and slightly spicy. The most popular type is green, and is the key ingredient in Pesto; however, the beautiful purple and opal basil are becoming more widely available.

 

Bay Leaves

The leaves of the Bay Laurel tree are dried whole, and are added to marinades and sauces. Some of the finest leaves come from Turkey while many chefs prefer the flavor of California grown leaves. Also available in powder form.

 

Black Cardamom

This spice is native to India, where it is considered to be the most prized spice after saffron. The pods can be used whole or the husks can be removed to release the seeds, and they have a slightly pungent but very aromatic taste. They come in three varieties: green, white and black. The green and white pods can be used for both sweet and savory dishes or to flavor rice. The black pods are used only for savory dishes.

 

Bouquet Garni

1 bay leaf, sprig of thyme, 3 parsley stalks tied together (or in muslin) and removed after cooking. Sometimes chervil, savory or tarragon is added.

 

Caraway Seed

A seed that is widely used in breads and pastries. It is also believed to be a good aid to digestion. Can also be used to spice up satay sauces and in goulash. It is the flavoring of the German liqueur Kümmel.

 

Cardamom

From India and Sri Lanka, now also grown in Guatemala. Green Cardamom is preferred in India, White Cardamom in northern Europe and Black Cardamom in Africa. It comes in a pod with tiny seeds which can be used to flavor baked goods and important in Indian cooking. May be used whole or ground. When whole and stored in glass jars the white and free pods will keep almost indefinitely.

 

Cassia/Cinnamon

To the British only Sri Lankan Cassia is known as cinnamon; in America cassia bark from anywhere is called cinnamon - in fact America imports almost no Sri Lankan cassia. Sri Lankan cinnamon is almost paper-thin with a less sweet flavor than cassia, cassia is thicker and heavier. Cassia comes from Indonesia, China and Vietnam.

 

Cayenne

A type of chile, usually sold in powder form. Most cayenne pepper comes from South America, India, Sri Lanka or California -USA.

 

Chervil

Similar to parsley in appearance, but more feathery, it has a sweet aniseed flavor and should be used more sparingly. Add near the end of recipes to avoid flavor loss

 

Chilies

Generic name given to a variety of spicy peppers.

Chipotle Peppers

Jalapeno peppers that have been wood smoked, also known as mortise used extensively in

Mexican cooking.

 

Chives

Also called Spring Onions. A small member of the onion family. They are usually added to raw dishes and at the end of cooking on hot foods. Also good for garnishes.

 

Cilantro

See coriander.

 

Clove

Cloves are the dried, unopened buds of a type of evergreen found only in the Moluccas - the Spice Islands. Pungent flavors that go well with baked ham, mulled wines etc.

 

Coriander

Also known as cilantro or Chinese parsley. It adds a pungent and aromatic flavor. Both the leaves and seeds are used, the leaves are bright green and used in Asian and South American cooking. The seeds are usually ground and used to flavor shish kebabs and Indian foods.

 

Cocoa

Dutch cocoa is prized for hot chocolate drinks and is lower in acidity than natural cocoa which is great for baking.

 

Coconut

Used to flavor both sweet and savory dishes, fresh coconut is now frequently available from supermarkets. Desiccated (shredded) coconut and creamed coconut make acceptable substitutes for most dishes.

 

Cumin

A favorite spice of Greek, Arab and Turkish cooking. Should be heated in a frying pan with oil until aromatic, before using.

 

Curry

The word 'curry' is said to derive from the Tamil word 'keri' meaning bazaar. Curries exist throughout Asia in different flavor spectrums. Thailand, China, India, Japan,

Singapore etc. all prepare curries, each is different, but all are pungent and spicy, although the level of heat (from peppers) varies.

 

Curry Leaves

Similar in appearance to bay leaves but with a very different flavor, these can be bought dried and occasionally fresh from Asian stores. Fresh leaves freeze well.

         

I would like to thank Chef Les Kincaid for his contribution to this article and for always being such a great help.