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1.3: Spices

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    Different cuisines and areas of the world utilize different spices, and spice combinations. See the chart below:

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    Aleppo pepper

    Aleppo pepper is made from bright red chiles grown in Turkey and northern Syria. The sun-dried Aleppo chiles are seeded and crushed, then used as a condiment. It has a sharp, but sweet, fruity flavor, with only mild heat (15,000 Scoville units) Although a member of the capsicum family, Aleppo pepper is used more like ground peppercorns (piper nigrum) than a chile . Also known as Halaby pepper, it acids an authentic Mediterranean flavor and fragrance to foods.

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    Anise

    Anise is native to the eastern Mediterranean is grown commercially in warm climates throughout India, North Africa and southern Europe. The tiny, gray-green egg-shaped seeds have a distinctively strong, sweet flavor, similar to licorice and fennel. When anise seeds turn brown, they are stale and should be discarded. Anise is used in pastries as well as fish, shellfish and vegetable dishes, and is commonly used in alcoholic beverages (for example, Pernod and ouzo). The green leaves of the anise plant are occasionally used fresh as an herb or in salads.

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    Star anise

    Star anise, also known as Chinese anise, is the dried, star-shaped fruit of a Chinese magnolia tree. Although it is botanically unrelated, its flavor is similar to anise seeds but bitterer and pun gent. It is an essential flavor in many Chinese dishes and one of the components of five-spice powder.

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    Annatto

    Annatto seeds are the small, brick red triangular seeds of a shrub from South America and the Caribbean. Annatto seeds add a mild, peppery flavor to rice, fish and shellfish dishes and are crushed to make Mexican achiote paste. Because they impart a bright yellow-orange color to foods, annatto seeds are commonly used as a natural food coloring, especially in cheeses and margarine.

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    Asafetida

    Asafetida is a pale brown resin made from the sap of a giant fennel-like plant native to India and Iran. Also known as devil's dung, it has a garlicky flavor and a strong unpleasant fetid aroma (the aroma is not transferred to food being flavored). Available powdered or in lump form, it is used- very sparingly as a flavoring in Indian and Middle Eastern cuisines.

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    Capers

    Capers come from a small bush that grows wild throughout the Mediterranean basin. Its unopened flower buds have been pickled and used a: condiment for thousands of years. Fresh capers are not used, as the sharp, salty, sour flavor develops only after curing in strongly salted white vinegar. The finest capers are the smallest, known as nonpareils, which are produced in France's Provence region. Capers are used in a variety of sauces (tartare, remoulade) and are excellent with fish and game. Capers will keep for long periods if moistened by their original liquid. Do not acid or substitute vinegar, however, as this causes the capers to spoil.

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    Caraway

    Caraway is perhaps the world's oldest spice. Its use has been traced to the Stone Age, and seeds have been found in ancient Egyptian tombs. The caraway plant grows wild in Europe and temperate regions of Asia. It produces a small, crescent-shaped brown seed with the peppery flavor of rye. Seeds may be purchased whole or ground. (The leaves have a mild, bland flavor and are rarely use d in cooking.) Caraway is a ‘European’ flavor, used extensively in German and Austrian dishes, particularly breads, meats and cabbage. It is also used in alcoholic beverages and cheeses.

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    Cardamom

    Cardamom is one of the most expensive spices, second only to saffron in cost. Its seeds are encased in 1/4-inch- (6-millimeter) long light green or brown pods. Cardamom is highly aromatic. Its flavor, lemony with notes of camphor, is quit e strong and is used in both sweet and savory dishes. Cardamom is widely used in Indian and Middle Eastern cuisines, where it is also used to flavor coffee. Scandinavians use cardamom to flavor breads and pastries. Ground cardamom loses its flavor rapidly and is easily adulterated, so it is best to purchase whole seeds and grind your own as needed.

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    Chiles

    Chiles, including paprika, chile peppers, bell peppers and cayenne, are members of the capsicum plant family. Although cultivated for thousands of years in the West Indies and Americas, capsicum peppers were unknown in the Old World prior to Spanish explorations during the 15th century.

    Capsicum

    Capsicum peppers come in all shapes and sizes, with a wide range of flavors, from sweet to extremely hot. Some capsicums are used as a vegetable, while others are dried, ground and used as a spice.

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    Cayenne

    Cayenne, sometimes simply labeled "red pepper," is ground from a blend of several particularly hot types of dried red chile peppers. Its flavor is extremely hot and pungent; it has a bright orange-red color and fine texture.

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    Paprika

    Paprika, also known as Hungarian pepper, is a bright reel powder ground from specific varieties of red-ripened and dried chiles. Paprika's flavor ranges from sweet to pungent; its aroma is distinctive and strong. It is essential to many Spanish and eastern European dishes. Mild paprika is meant to be used in generous quantities and may be sprinkled on prepared foods as a garnish.

    Chile powders are made from a wide variety of dried chile peppers, ranging from sweet and mild to extremely hot and pungent. The finest pure chile powders come from dried chiles that are simply roasted, ground and sieved. Commercial chilli powder, an American invention, is actually a combination of spices-oregano, cumin, garlic and other flavorings-intended for use in Mexican dishes. Each brand is different and should be sampled before using.

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    Plant Spice

    Crushed chiles

    Crushed chiles, also known as chile flakes, are blended from dried, coarsely crushed chiles. They are quite hot and are used in sauces and meat dishes.

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    Cinnamon

    Cinnamon and its cousin cassia are among the oldest known spices: Cinnamon's use is recorded in China as early as 2500 B.C.E., and the Far East still produces most of these products. Both cinnamon and cassia come from the bark of small evergreen trees, peeled from branches in thin layers and dried in the sun. High-quality cinnamon should be pale brown and thin, rolled up like paper into sticks known as quills. Cassia is coarser and has a stronger, less subtle flavor than cinnamon. Consequently, it is cheaper than true cinnamon. Cinnamon is usually purchased ground because it is difficult to grind.

    Cinnamon sticks are used when long cooking times allow for sufficient flavor to be extracted (for example in stews or curries). Cinnamon's flavor is most often associated with pastries and sweets, but it has a great Ground Cinnamon and affinity for lamb and spicy dishes. Labeling laws do Cinnamon Sticks not require that packages distinguish between cassia and cinnamon, so most of what is sold as cinnamon in the United States is actually cassia, blended for consistent flavor and aroma.

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    Cloves

    Cloves are the unopened buds of evergreen trees that flourish in muggy tropical regions. When dried, whole cloves have hard, sharp prongs that can be used to push them into other foods, such as onions or fruit, in order to provide flavor. Cloves are extremely pungent, with a sweet, astringent aroma. A small amount provides a great deal of flavor. Cloves are used in desserts and meat dishes, preserves and liquors. They may be purchased whole or ground.

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    Coriander

    Coriander seeds come from the cilantro plant. They are round and beige, with a distinctive sweet, spicy flavor and strong aroma. Unlike other plants in which the seeds and the leaves carry the same flavor and aroma, coriander and cilantro are very different. Coriander seeds are available whole or ground and are frequently used in Indian cuisine and pickling mixtures.

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    Cumin

    Cumin is the seed of a small delicate plant of the parsley family that grows in North Africa and the Middle East. The small seeds are available whole or ground and look (but do not taste) like caraway seeds. Cumin has a strong earthy flavor and tends to dominate any dish in which it is included. It is used in Indian Middle Eastern and Mexican cuisines, in sausages and a few cheeses.

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    Fennel

    Fennel is a perennial plant with feathery leaves and tiny flowers long cultivated in India and China as a medicine and cure for witchcraft. Its seeds are greenish brown with prominent ridges and short, hair-like fibers. Their taste and aroma are similar to anise, though not as sweet. Whole seeds are widely used in Italian stews and sausages; central European cuisines use fennel with fish, pork, pickles and vegetables. Ground seeds can also be used in breads, cakes and cookies. The same plant produces a bulbous stalk used as a vegetable.

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    Fenugreek

    Fenugreek is grown in Mediterranean countries since ancient times, is a small, beanlike plant with a tiny flower. The seeds, are available whole or ground, are pebble shaped and transfer their pale orange color to the foods with which they are cooked. Their flavor is bittersweet, like burnt sugar with a bitter aftertaste. Fenugreek is a staple in Indian cuisines, especially curries and chutneys.

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    File powder

    File powder is the dried, ground leaf of the sassafras plant. Long used by Choctaw Indians, it is now most commonly used as a thickener and flavoring in Cajun and Creole cuisines. File is also use d as a table condiment to acid a spicy note to stews, gumbo and the like. The powder forms strings if allowed to boil, so it should be added during the last minutes of cooking.

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    Sassafras plant

    Galangal

    Galangal is the rhizome of a plant native to India and Southeast Asia. The rhizome has a reddish skin, an orange or whitish flesh and a peppery, ginger-like flavor and piney aroma. Also known as galanga root, Thai ginger and Laos ginger, it is peeled and crushed for use in Thai, and Indonesian cuisines. Fresh ginger is an appropriate substitute.

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    Galangal root

    Ginger

    Ginger is a well-known spice obtained from the rhizome of a tall, flowering tropical plant. Fresh ginger is known as a "hand" because it looks vaguely like a group of knobby fingers. It has gray is h-tan skin and a pale yellow, fibrous interior. Fresh ginger should be plump and firm with smooth skin. It should keep for about a month under refrigeration. Its flavor is fiery but sweet, with notes of lemon and rosemary. Fresh ginger is widely available and is used in Indian and Asian cuisines. It has a special affinity for chicken, beef and curries. Ginger is also available pee led and pickled in vinegar, candied in sugar or preserved in alcohol or syrup. Dried, ground ginger is a fine yellow powder widely used in pastries. Its flavor is spicier than and not as sweet as fresh ginger.

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    Grains of paradise

    Grains of paradise are the seeds of a perennial reed-like plant indigenous to the West African coast. Related to cardamom, grains of paradise have a spicy, warm and slightly bitter flavor, similar to peppercorns. In fact, grains of paradise were traditionally used in place of black pepper and are also known as Guinea pepper or Melegueta pepper. Now enjoying a resurgence in popularity and increase d availability, they are ground and used primarily in West African and Maghreb dishes, and in the spice blend known as ‘ras el hanout’.

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    Horseradish

    Horseradish is the large off-white taproot of a hardy perennial (unrelated to radishes) that flourishes in cool climates. Fresh roots should be firm and plump; they will not have the distinctive horseradish aroma unless cut or bruised. The outer skin and inner core of a fresh horseradish root can have an unpleasant flavor and should be discarded. Typically used in Russian and Central European cuisines, especially as an accompaniment to roasted meats and fish and shellfish dishes, horseradish is usually served grated, creamed into a sauce or as part of a compound butter or mustard preparation. If horseradish is cooked, heat can destroy its flavor and pungency, so any horseradish should be added near the end of cooking.

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    Juniper

    Juniper is an evergreen bush grown throughout the Northern Hemisphere. It produces round purple berries with a sweet flavor similar to pine. Juniper berries are used for flavoring gin and other alcoholic beverages, and are crushed and incorporated in game dishes, particularly venison and wild boar.

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    Mustard seeds

    Mustard seeds, available in black, brown and yellow, come from three different plants in the cabbage family. Mustard see ds are small, hard spheres with a bitter flavor. The seeds have no aroma, but their flavor is sharp and fiery hot. Yellow seeds have the mildest and black seeds the strongest flavor. All are sold whole and can be crushed for coo king. Mustard see ds are a standard component of pickling spices and are processed and blended for pre pared mustards, which we discuss later. Ground or city mustard is a bright yellow powder made from a blend of ground seeds, wheat flour and turmeric.

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    Nutmeg

    Nutmeg and mace come from the yellow plum-like fruit of a large tropical evergreen. These fruits are dried and opened to reveal the seed known as nutmeg. A bright red lacy coating or aril surrounds the seed; the aril is the spice mace. Whole nutmegs are oval and look rather like a piece of smooth wood. The flavor and aroma of nutmeg are strong and sweet, and a small quantity provides a great deal of flavor. Nutmeg should be grated directly into a dish as needed; once grated, flavor loss is rapid. Nutmeg is used in many European cuisines, mainly in pastries and sweets, but is also important in meat and savory dishes.

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    Mace

    Mace is an expensive spice, with a flavor similar to nutmeg but more refined. It is almost always purchased ground and retains its flavor longer than other ground spices. Mace is used primarily in pastry items.

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    Peppercorns

    Peppercorns are the berries of a vine plant (piper nigrum) native to tropical Asia. Peppercorns should not be confused with the chile (capsicum) peppers discussed earlier. Peppercorns vary in size, color, pungency and flavor. Many of these differences are the result of variations in climate and growing conditions. Good-quality pepper is expensive and should be purchased whole and ground fresh in a pepper mill as needed. Whole peppercorns will last indefinitely if kept dry. They should be stored well covered in a cool, dark place.

    Black and white peppercorns

    Black and white peppercorns are produced from the same plant, but are picked and processed differently. For black peppercorns, the berries are picked when green and simply dried whole in the sun. Black pepper has a warm, pungent flavor and aroma. Tellicheny peppercorns from the southwest coast of India are generally considered the finest black peppercorns in the world and are priced accordingly. For white peppercorns, the berries are allowed to ripen until they turn reel. The ripened berries are allowed to ferment, and then the outer layer of skin is washed off. Now, white pepper may be produced by mechanically removing the outer skin from black peppercorns. This is not true white pepper, and the resulting product should be labeled "decorticated." White pepper has fewer aromas than black pepper but is useful in white sauces, or, when the appearance of black speckles is undesirable.

    Green peppercorns

    Green peppercorns are unripened berries that are either freeze-dried or pickled in brine or vinegar. Pickled green peppercorns are soft, with a fresh, sour flavor similar to capers. They are excellent in spiced butters and sauces or with fish.

    Pink peppercorns

    Pink peppercorns are actually the berries of a South American tree, not a vine pepper plant. Pink peppercorns are available dried or pickled in vinegar. Although they are attractive, their flavor is bitter and pine-like, with less spiciness than true pepper.

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    Szechuan pepper

    Szechuan pepper is the dried red berries of the prickly ash tree native to China. Also known as anise pepper and Chinese pepper, the berries have an extremely hot, peppery, spicy flavor with citrus overtones and are used in Chinese cuisines and as part of Chinese five-spice powder.

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    Poppy seeds

    Poppy seeds are the ripened seeds of the opium poppy, which flourishes in the Middle East and India. (When ripe, the seeds do not contain any of the medicinal alkaloids found elsewhere in the plant.) The tiny blue-gray seeds are round and hard with a sweet, nutty flavor. Poppy seeds are used in pastries and breads.

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    Saffron

    Saffron comes from the dried stigmas of the saffron crocus. Each flower bears only three thread like stigmas, and each must be picked by hand. It takes about 250,000 flowers to produce one pound of saffron, making it the most expensive spice in the world. Beware of bargains; there is no such thing as cheap saffron. Luckily, a tiny pinch is enough to color and flavor a large quantity of food. Good saffron should be a brilliant orange color, not yellow, with a strong aroma and a bitter, honey-like taste. Saffron produces a yellow dye that diffuses through any warm liquid. Valencia or Spanish saffron is considered the finest. It is commonly used with fish and shellfish (a necessity for bouillabaisse) and rice dishes such as paella and risotto. When using saffron threads, first crush them gently, and then soak them in some hot liquid from the recipe. Powdered saffron is less expensive but more easily adulterated. It may be added directly to the other ingredients when cooking.

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    Crocus plant Saffron spice

    Sesame seeds

    Sesame seeds, also known as benne seeds, are native to India. They are small, flat ovals, with a creamy white color. Their taste is nutty and earthy, with a pronounced aroma when roasted or ground into a paste (known as tahini). Sesame seeds are the source of sesame oil, which has a mild, nutty flavor and does not go rancid easily. Sesame seeds are roasted and used in or as a garnish for breads and meat dishes. They are popular in Indian and Asian cuisines, with a black variety of seeds most popular as a Japanese condiment.

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    Tamarind

    Tamarind also know n as an Indian date, is the brown, bean-shaped pod of the tamarind tree, which is native to Africa. Although naturally sweet, tamarind also contains 12% tartaric acid, which makes it extremely tart. It is commonly used in Indian curries and Mediterranean cooking as a souring agent and in the West Indies in fruit drinks. Tamarind is sold as a concentrate or in sticky blocks of crushed pods, pulp and seeds, which should be soaked in warm water for about five minutes, then squeezed through a sieve. Tamarind's high pectin content is useful in chutneys and jams, and it is often included in barbeque sauces and marinades. It is a key ingredient in Worcestershire sauce.

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    Tumeric

    Turmeric, also known as Indian saffron, is produced from the rhizome of a flowering tropical plant related to ginger. It has a mild, woodsy aroma. It is most often available dried and usually ground although fresh turmeric appears in ethnic markets. Turmeric is renowned for its vibrant yellow color and is use d as a food coloring and dye. Turmeric's flavor is distinctive and strong; it should not be substituted for saffron. Turmeric is a traditional ingredient in Indian curries, to which it imparts color as well as flavor.

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    Wasabi

    Wasabi is a pale green root similar, but unrelated, to horseradish. It has a strong aroma and a sharp, cleansing flavor with herbal overtones that is a bit hotter than that of horseradish. Fresh wasabi is rarely found outs ide Japan, but tins of powder and tubes of paste are readily available. It is commonly served with sushi and sashimi and can be used to add a spicy Asian note to other dishes, such as mashed potatoes or a compound butter.

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    Herb and Spice Blends

    Many cuisines have created recognizable combinations of flavors that are found in a variety of dishes. Although many of these blends are available already prepared for convenience, most can be mixed by the chef as need. (In addition, commercial blends can contain large amounts of salt.) Chinese five-spice powder is a combination of equal parts finely ground Szechuan pepper, star anise, cloves, cinnamon and fennel seeds. This blend is widely used in Chinese and some Vietnamese foods and is excellent with pork and in pates.

    Curry powder is a European invention that probably took its name from the Tamil word Kari, meaning "sauce." Created by 19th-century Britons returning from colonial India, it was meant to be the complete spicing for a "curry" dish. There are as many different formulas for curry powder as there are manufacturers, some mild and sweet (Bombay or Chinese style), others hot and pungent (Madras style). Typical ingredients in curry powder are black pepper, cinnamon, cloves, coriander, cumin, ginger, mace and turmeric.

    Fine herbs are a combination of parsley, tarragon, chervil and chives widely used in French cuisine. The mixture is available dried, or it can be created from fresh ingredients.

    Jamaican jerk seasoning is a powdered or wet mixture used on the Caribbean island of the same name made from a combination of spices that typically includes thyme, ground spices such as allspice, cinnamon, cloves, and ginger as well as onions and garlic. Chicken and pork are typically rubbed or marinated in the blend, then grilled .

    Herbes de Provence is a blend of dried herbs commonly grown and used in southern France. Commercial blends usually include thyme, rosemary, bay leaf, basil, fennel seeds, savory, and lavender. The herb blend is used with grilled or roasted meat, fish or chicken; in vegetable dishes; on pizza; and eve n in steamed rice and yeast breads.

    Italian seasoning blend is a commercially pre pared mixture of dried basil, oregano, sage, mar jo ram, rosemary, thyme, savo1y and other herbs associated with Italian cuisine.

    Masala is a flavorful, aromatic blend of roasted and ground spices used in Indian cuisines. A garam masala is a masala made with hot spices (garam means warm or hot). A dry garam masala usually contains peppercorns, cardamom, cinnamon, cloves, coriander, nutmeg, turmeric, bay leaves and fennel seeds and is added toward the end of cooking or sprinkled on the food just before service. Adding coconut milk, oil or sometimes tamarind water to a dry garam masala makes a wet garam masala. A wet garam masala is typically added at the start of cooking.

    Pickling spice, as with other blends, varies by manufacturer. Most pickling spice blends are based on black peppercorns and red chiles, with some or all of the following added: allspice, cloves, ginger, mustard seeds, coriander seeds, bay leaves and dill. These blends are useful in making cucumber or vegetable pickles as well as in stews and soups.

    Quatre-epices, literally "four spices” in French and also the French word for allspice, is a peppery mixture of black peppercorns with lesser amounts of nutmeg, cloves and dried ginger. Sometimes cinnamon or allspice is included. Quatre-epices is used in charcuterie and long-simmered stews.

    Ras el hanout is a common Moroccan spice blend varying greatly from supplier to supplier. It typically contains 20 or more spices, such as turmeric, cinnamon, cloves, grains of paradise , coriander , cumin , cardamom , peppercorns, dried chiles, dried flower petals and, allegedly, an aphrodisiac or two. It is sold whole and ground by the cook as necessary to flavor stews, rice, couscous, and game dishes.

    Seasoned salts are commercially blended products containing salt and one or more natural flavoring ingredients such as garlic, spices or celery seeds and, often, monosodium glutamate.

    Storing Herbs and Spices

    Fresh herbs should be kept refrigerated at 34°F-4 0°F (2°C-4 °C). Large bouquets can be stored upright, their leaves loosely covered with plastic wrap and their stems submerged in water. Smaller bunches should be stored loosely covered with a clamp towel. You can dry excess fresh herbs for later use in an electric dehydrator. You can also spread them out on baking sheets in a 100°F (38°C) oven.

    Dried herbs and spices should be stored in airtight, opaque containers in a cool, dry place. Avoid light and heat, both of which destroy delicate flavors. If stored properly, dried herbs should last for two to three months.

    Using Herbs and Spices

    Herbs and spices are a simple, inexpensive way to bring individuality and variety to foods. They add neither fat nor sodium and virtually no calories to foods; most contain only 3 to 10 calories per teaspoon.

    Although the flavors and aromas of fresh herbs are generally preferred, dried herbs are widely used because they are readily available and convenient. Use less dried herb than you would fresh herb. The loss of moisture strengthens and concentrates the flavor in dried herbs. In general, use only one-half to one-third as much dried herb as fresh in any given recipe. For example, if a recipe calls for 1-tablespoon of fresh basil, substitute only 1-teaspoon of dried basil. More can usually be added later if necessary. The delicate aroma and flavors of fresh herbs is volatile. Most fresh herbs such as chives, parsley, cilantro, basil and tarragon are best when added at the end of cooking.

    Spices are often available whole or ground. Once ground, they lose their flavors rapidly, however. Whole spices should keep their flavors for at least six to nine month s if stored properly. Stale spices lose their spicy aroma and develop a bitter or musty aftertaste. Discard them.

    Most dried spices need to be added early in order for their flavor to develop during the cooking. Whole spices take the longest; ground spices release their flavor more quickly. In some preparations, Indian curries for example, ground spices are first cooked in oil to release their aromas before being added to a dish. However, some dried spices such as black pepper may become bitter when cooked for an extended period. In uncooked dishes that call for ground spices (for example, salad dressings), the mixture should be allowed to stand for several hours to develop good flavor.

    Creating dishes with appealing and complex flavors comes with practice and a solid understanding and appreciation of flavoring ingredients. Although some flavoring combinations are timeless - rosemary with lamb, dill with salmon, nutmeg with spinach, and caraway with rye bread - less common pairings can be equally delicious and far more exciting. Chefs must be willing and ab le to experiment with new flavors. First, they must become familiar with the distinctive flavors and aromas of an herb, spice, condiment, vinegar or the like.

    When experimenting, always bearing in mind the following guidelines:

    1. Flavorings should not hide the taste or aroma of the primary ingredient. Balance flavoring combinations so as not to overwhelm the palate.
    2. Flavorings should not be used to disguise poor quality or poorly prepared products.
    3. Flavorings should be added sparingly when foods are to be cooked over an extended time.
    4. When reduced during cooking, flavorings can intensify and overpower the dish.
    5. Taste and season foods frequently during cooking.

    Even in a well-tested recipe, the quantity of flavorings may need to be adjusted because of a change in brands or the condition of the ingredients. A chef should strive to develop his or her palate to recognize and correct subtle variances as necessary.

    Salt

    Salt is the most basic and universal seasoning. It preserves foods, heightens their flavors and provides the distinctive taste of saltiness. The presence of salt can be tasted easily but not smelled. Salt suppresses bitter flavor, making the sweet and sour ones more prominent. The flavor of salt will not evaporate or dissipate during cooking so it should be added to foods carefully, according to taste. Remember, more salt can always be added to a dish but too much salt cannot be removed nor can its flavor be masked if too much salt has been added.

    Culinary or table salt is sodium chloride (NaCl), one of the minerals essential to human life. Salt contains no calories, proteins, fats or carbohydrates. It is available from several sources, each with its own flavor and degree of saltiness. Rock salt, mined from underground deposits, is available in both edible and nonedible forms. It is used in ice cream churns, for thawing frozen sidewalks and, in edible form, in salt mills.

    Common kitchen or table salt is produced by pumping water through underground salt deposits, then bringing the brine to the surface to evaporate, leaving behind crystals. Chemicals are usually added to prevent table salt from absorbing moisture and thus keep it free flowing. Iodized salt is commonly used in the United States. The iodine has no effect on the salt's flavor or use; it is simply added to provide an easily available source of iodine, an important nutrient, to a large number of people.

    Kosher salt has large, irregular crystals and is used in the "koshering " or curing of meats. It is purified rock salt containing no iodine or additives. It is a perfect substitution for common kitchen salt. Some chefs prefer it to table salt because they prefer its flavor and it dissolves more easily than other salts.

    Sea salt is obtained, not surprisingly, by evaporating seawater. The evaporation can be clone naturally by drying the salt in the sun (unrefined sea salt) or by boiling the salty liquid (refined sea salt). Unlike other table salts, unrefined sea salt contains additional mineral salts such as magnesium, calcium and potassium, which give it a stronger, more complex flavor and a grayish-brown color. The region where it is produced can also affect its flavor and color. For example, salt from the Mediterranean Sea will taste different from salt obtained from the Indian Ocean or the English Channel.

    Sel gris is a sea salt harvested off the coast of Normandy, France. It is slightly wet and takes its gray color from minerals in the clay from which it is collected. Fleur de sel, which means "flower of salt," is salt that collects on rocks in the sel gris marshes. It forms delicate crystals and has little color because it has not been exposed to the clay.

    Some specialty salts are mined from the earth, such as that from the foothills of the Himalayan Mountains. The presence of iron and copper along with other minerals gives Himalayan salt a pink hue and distinct flavor. Black salt, common in traditional Indian recipes, is mined rock salt; minerals and other components in the salt give it a dark color and sulfurous taste. Smoked salt is a type of flavored salt made by smoking the salt over a smoldering fire. It can also be made by adding liquid smoke to a salt solution before it is evaporated.

    Sea salt is considerably more expensive than other table salts and is often reserved for finishing a dish or used as a condiment. Because it is nonorganic, salt keeps indefinitely. However, it will absorb moisture from the atmosphere, which prevents it from flowing properly. Salt is a powerful preservative; its presence stops or greatly slows down the growth of many undesirable organ isms. Salt is used to preserve meats, vegetables and fish. It is also used to develop desirable flavors in bacon, ham, cheeses and fish products as well as pickled vegetables.


    This page titled 1.3: Spices is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by William R. Thibodeaux via source content that was edited to the style and standards of the LibreTexts platform.