Herbs, spices and seasonings

[Mama Mangia]

HERBS, SPICES AND SEASONINGS

This thread is for all the questions, information and discussions regarding Herbs, Spices, and Seasonings.

Questions on making your own - just ask.

Need a recipe for a seasoning mix - just ask.



Spice up your life!!! (and your cooking!)



Herbs are the aromatic leaves of plants without woody stems that grow in temperate zones.

Spices are seasonings obtained from the bark, buds, fruit or flower parts, roots, seeds or stems of various aromatic plants and trees.


Herbs and Spices should be stored in air tight glass jars. They should be stored in a cool, dark place for no more than six months.


~~~~~~~~~~~~~~~


Herbs consist of fresh leaves and stems or crumbled or powdered dried leaves; the aromatic leaves of plants without woody stems that grow in temperate zones. Spices consist of many other parts of the plants—seeds, stems, roots, and berries, bark from various aromatic plants and trees which have been dried—and can be whole, ground or powdered.

Dried herbs should be purchased only in the amount that can be used within two or three months, and should be stored away from heat. Herbs that have a musty or “flat” aroma should be discarded. For best results in your cooking, always try to find fresh leaves.

Whole spices retain their flavor longer than ground, although both will retain their potency for about six months - and no longer - if they are properly stored. They should be kept in sealed containers in a cool, dry spot, away from extreme heat and direct light. For optimum flavor, purchase whole spices and grind them as close as possible to the time you will be using them. Dry-cooking for 2-3 minutes will heighten their flavor. Put seeds in a wok or sauté pan and toss vigorously over high heat. You do not need to add any oil.

[Mama Mangia]

Preserving Herbs

Drying – Bay, marjoram, mint, oregano, rosemary, sage, and thyme retain much of their aromatic quality when dried. Chives will not retain their flavor particularly well. Chervil may be dried but is much better used fresh. You can dry your own store-bought or garden-grown herbs in a dry, well-ventilated space away from direct sunlight or a heat source.




The best method is to dry the leaves on a screen, but herb bundles can also be wrapped in a paper bag and hung until brittle. This will take about three to five days (or longer), depending upon the weather and humidity. Stem the dried leaves and store them in covered glass jars for up to a year.


Freezing – More tender herbs, including basil, chives, cilantro, dill, parsley, and tarragon are best preserved by freezing. Some, like basil, will turn black, and all will lose their texture, but frozen herbs keep their fresh flavor for using in cooked dishes. They will last for up to six months using any of these three techniques:



Whole herbs: Pack sprigs of clean, dry herbs in airtight containers or food storage bags and freeze. Run basil leaves with olive oil before freezing.



Chopped herbs: Roughly chop the herbs, pack them into ice cube trays, fill the trays with water, and freeze. When frozen, put the cubes into food storage bags and label with date and contents.




Herb puree: Puree herbs in a blender or food processor with just enough vegetable or olive oil to make a thick paste. Freeze in ice-cube trays or in small portions in food storage bags. When frozen, put the cubes into food storage bags and label with date and contents.


Herb Butter – Frozen herb butters will keep for up to three months so you can slice off a piece to top a pan-seared fish fillet or a steak, finish a butter sauce, or bring it to room temperature to spread on bread.



Mix one stick softened unsalted butter with ¼ cup packed coarsely chopped herbs or more to taste. Roll into a cylinder, wrap in plastic, and freeze.



Herb Vinegar – Herb vinegars have a long shelf life. Tarragon is the standard, but basil, chive, and chive blossoms, dill, or rosemary infuse their flavors into milk white vinegar. Use herb vinegars in vinaigrettes and marinades or to add zest to cooked vegetables.



Fill a glass jar with washed leaves or whole sprigs. Pour in white-wine, rice-wine, or Champagne vinegar to cover. Set the jar in the sun for a week or until fully flavored. Strain into a clean bottle and seal. It will keep indefinitely.

[Mama Mangia]

More on Herbs -

Cooking Tips


Wash, dry and chop herbs just before use. They’ll stay fresher and more potent that way.


When substituting fresh herbs for dried, use two to three times more fresh than the amount of dried called for. For bay leaf, use an equal or slightly smaller amount of fresh for dried.


The amount of herbs to use depends on quality and your own taste, but don’t be shy about quantities, especially when infusing whole sprigs in a stew or soup. You don’t want an herb to overwhelm a dish, but you do want it to add its character. Taste often and adjust amounts as you cook.

In the kitchen, herbs can be classified into two categories: hardy, which are tougher with an assertive and often resinous flavor; and tender, which are generally lighter and have more delicate leaves. Hardy herbs include bay, marjoram, oregano, sage, savory, rosemary, and thyme. Tender herbs include basis, chervil, chives, cilantro, dill, mint, parsley, and tarragon.


As a rule, the hardy herbs are best when they have time to cook. Add whole sprigs, such as rosemary and thyme, early in cooking for soups, stews, and braises to add a bass note of herbal flavor. Remove them before serving. For easy retrieval, tie the sprigs with kitchen twine.


Most tender herbs should be added toward the end of cooking, and very delicate herbs, like cilantro and chervil, are better added off the heat so their flavors don’t dissipate. The stems of cilantro and parsley, however, release wonderful flavors during simmering in a stock, sauce, or stew.



When you don’t have fresh herbs called for in a recipe, use basis, parsley, or thyme. These versatile herbs complement a wide range of foods.



Handling Fresh Herbs

Buying – Herbs are generally sold in bunches or in plastic containers. Look for herbs that are bright, crisp, and aromatic. Avoid those that are wilted or yellowing. Give them a sniff—there should be no moldy odor.

Storing – Take the herbs out of the plastic and shake off any excess moisture. Remove wire twists or rubber bands and pull off wilted or slimy leaves. Dampen a length of paper towel, wring it out well, and loosely wrap up the herbs.


Put the wrapped herbs in a plastic bas, press out any air, and close tightly, or put the wrapped herbs in a plastic food storage box. Change the paper towels every few days. Try to store herbs in a warmer part of the refrigerator, as very cold temperatures can blacken them.


Most fresh herbs will last up to a week, with exception of chervil, which will last only a few days. Bay, thyme, and rosemary can last for ten days or more.

Washing – When ready to use, fill a bowl with cool water and gently swish the herbs to rinse off any grit. Lift them out and dry thoroughly in a salad spinner or blot between dish towels.



Cutting Herbs



There are a couple of ways to properly cut fresh herbs so you don’t bruise them or extract their juices and flavor. One is to use a chef’s knife that is large enough to chop the amount of herbs you need.


The knife should be very sharp so that it cuts the herbs cleanly rather than crushing or bruising them. Chop as efficiently as possible.



Another way is to snip herbs with kitchen scissors. Place the herbs in a glass and snip them off in the size pieces you need. This takes more time but does prevent bruising.



Chopping–

A sharp chef’s knife is best for chopping herbs; a dull knife will bruise tender herbs.



To step bunches of herbs, such as parsley and cilantro, hold the stems in one hand and cut off the leaves. Pick out any large stems from among the leaves.


To strip the leaves off of sprigs, like thyme, grasp one end with your fingers and pull in the opposite direction from which the leaves grow. Any tender stems that come off can be chopped up with the leaves.

A rough chop is best for maintaining the flavor of herbs in most dishes. Over chopping will bruise the herbs and muddy the flavor. Finely chop herbs only when you want them to blend in, such as for a fine garnish or sauce.



Large-leaf herbs, like basil and mint, can be cut into strips, called a chiffonade. Stack a few leaves, roll tightly, and cut across the strips.

[Mama Mangia]

More on Herbs -

Cooking Tips


Wash, dry and chop herbs just before use. They’ll stay fresher and more potent that way.


When substituting fresh herbs for dried, use two to three times more fresh than the amount of dried called for. For bay leaf, use an equal or slightly smaller amount of fresh for dried.


The amount of herbs to use depends on quality and your own taste, but don’t be shy about quantities, especially when infusing whole sprigs in a stew or soup. You don’t want an herb to overwhelm a dish, but you do want it to add its character. Taste often and adjust amounts as you cook.

In the kitchen, herbs can be classified into two categories: hardy, which are tougher with an assertive and often resinous flavor; and tender, which are generally lighter and have more delicate leaves. Hardy herbs include bay, marjoram, oregano, sage, savory, rosemary, and thyme. Tender herbs include basis, chervil, chives, cilantro, dill, mint, parsley, and tarragon.


As a rule, the hardy herbs are best when they have time to cook. Add whole sprigs, such as rosemary and thyme, early in cooking for soups, stews, and braises to add a bass note of herbal flavor. Remove them before serving. For easy retrieval, tie the sprigs with kitchen twine.


Most tender herbs should be added toward the end of cooking, and very delicate herbs, like cilantro and chervil, are better added off the heat so their flavors don’t dissipate. The stems of cilantro and parsley, however, release wonderful flavors during simmering in a stock, sauce, or stew.



When you don’t have fresh herbs called for in a recipe, use basis, parsley, or thyme. These versatile herbs complement a wide range of foods.



Handling Fresh Herbs

Buying – Herbs are generally sold in bunches or in plastic containers. Look for herbs that are bright, crisp, and aromatic. Avoid those that are wilted or yellowing. Give them a sniff—there should be no moldy odor.

Storing – Take the herbs out of the plastic and shake off any excess moisture. Remove wire twists or rubber bands and pull off wilted or slimy leaves. Dampen a length of paper towel, wring it out well, and loosely wrap up the herbs.


Put the wrapped herbs in a plastic bas, press out any air, and close tightly, or put the wrapped herbs in a plastic food storage box. Change the paper towels every few days. Try to store herbs in a warmer part of the refrigerator, as very cold temperatures can blacken them.


Most fresh herbs will last up to a week, with exception of chervil, which will last only a few days. Bay, thyme, and rosemary can last for ten days or more.

Washing – When ready to use, fill a bowl with cool water and gently swish the herbs to rinse off any grit. Lift them out and dry thoroughly in a salad spinner or blot between dish towels.



Cutting Herbs



There are a couple of ways to properly cut fresh herbs so you don’t bruise them or extract their juices and flavor. One is to use a chef’s knife that is large enough to chop the amount of herbs you need.


The knife should be very sharp so that it cuts the herbs cleanly rather than crushing or bruising them. Chop as efficiently as possible.



Another way is to snip herbs with kitchen scissors. Place the herbs in a glass and snip them off in the size pieces you need. This takes more time but does prevent bruising.



Chopping–

A sharp chef’s knife is best for chopping herbs; a dull knife will bruise tender herbs.



To step bunches of herbs, such as parsley and cilantro, hold the stems in one hand and cut off the leaves. Pick out any large stems from among the leaves.


To strip the leaves off of sprigs, like thyme, grasp one end with your fingers and pull in the opposite direction from which the leaves grow. Any tender stems that come off can be chopped up with the leaves.

A rough chop is best for maintaining the flavor of herbs in most dishes. Over chopping will bruise the herbs and muddy the flavor. Finely chop herbs only when you want them to blend in, such as for a fine garnish or sauce.



Large-leaf herbs, like basil and mint, can be cut into strips, called a chiffonade. Stack a few leaves, roll tightly, and cut across the strips.

[Mama Mangia]

* For long-cooking dishes, add herbs and spices an hour or less
before serving. Cooking spices for too long may result in overly
strong flavors.

* Finely crush dried herbs before adding to your dish after
measuring.

* Do not use dried herbs in the same quantity as fresh. In most
cases, use 1/3 the amount in dried as is called for fresh.

* Cinnamon, nutmeg, cloves and allspice have a special affinity for
sweet dishes.

* Use a light hand when seasoning with spices and herbs. Your goal is
to compliment your dish without crowding out the flavor of the
food. Remember, it's usually impossible to "un-spice" a dish!

[Mama Mangia]

Make your own Bouquet Garni

A classic bouquet garni, often called for in French roasts,
soups, and stews, includes:

1 part leaf thyme
1 part whole peppercorns
4 parts finely chopped parsley
1 bay leaf

Fresh or dried herbs can be used, or a combination of both.
Place herbs and seasonings in a cheesecloth square that is
tied up with clean butcher's string. For especially easy removal,
make the string extra long and tie one end to the pot's handle.

For a variation, try experimenting with rosemary, tarragon,
summer or winter savory, and whole cloves.

[Mama Mangia]

A bit on spices

Keep spices in tightly covered containers, in a cool dry place.

After about a year, spices tend to lose flavor so more may be needed for seasonings.

Overheating can cause spices to turn bitter. During lengthy cooking, add spices during the last half hour of cooking time.

Usually 1 teaspoon of dried herb equals 1 tablespoon of fresh.

Oregano is more flavorful in its dried form compared to fresh.
Rosemary is more flavorful in its fresh form compared to dried.


ALLSPICE: Flavor a blend of cinnamon, cloves and nutmeg. Meat dishes, egg dishes, fish, gravies, pickles, relishes, tomato sauce, fruit preserves.


BASIL: Pungent, sweet aroma. Broiled and roasted meats and poultry, fish, egg dishes, soups, vegetables, tomato dishes, pasta, dressings, sauces.


BAY LEAF: Strong flavor. Stews, soups, vegetables, pickles, gravies, sauces, marinades.


CAYENNE: Red pepper, very hot. Meats, seafoods, egg and cheese dishes, soups, sauces, dips, spreads, French dressing.


CHILI POWDER: Hot, peppery blend of herbs and spices. Spanish or Mexican dishes, bean and rice dishes, barbeque and cocktail sauces, spreads, dressings, dips, egg dishes, vegetables.


CINNAMON: Sweet, spicy aroma. Breads, cookies, cakes, desserts, pastries, beverages, sauces, vegetables.


CLOVES: Strong, spicy-sweet aroma. Pork and lamb dishes, barbeque sauce, pickles, relishes, fruits, breads, cakes, cookies, desserts.


CUMIN: Strong, slightly bitter, lemon flavor. Spanish, Mexican and Eastern dishes, stews, pickles, tomato dishes.


CURRY: A blend of many spices; warm and sharp to hot and spicy. Meat, seafood, egg and cheese dishes, soups, sauces, seafood, salads, dips.


DILL SEED: Mild, slight caraway-like flavor. Meats, poultry, fish, seafood, stews, soups, salads, sauces, dressing, dips, pickles, breads, egg dishes.


GINGER: Pleasant odor, pungent taste. Oriental dishes, meats, vegetables, fruits, salad dressing, pickles, jams, marinades, breads, desserts.


MARJORAM: Spicy, sweet aroma. Roasted meats and poultry, fish and seafood, egg dishes, stews and casseroles, soups, vegetables, salads, gravies.


MUSTARD: Pungent taste.. Pickles, relishes, salad dressings, sauces, dips, egg dishes, marinades, pork and ham, corned beef.


NUTMEG: Warm, sweet, spicy flavor. Vegetables, egg dishes, beverages, breads, cookies, cakes, desserts, sauces.


OREGANO: Strong and aromatic. Italian dishes, pizza and pasta, broiled and roasted meats, fish and seafood, stews and casseroles, egg dishes, tomato sauces, soups, vegetables, salads, salad dressings.


PAPRIKA: Varies from mild, slightly sweet to hot; adds colour to many dishes. Meats, poultry, salad dressings, dips, vegetables, soups and salads.


PARSLEY: Mild flavor. Brings out the flavor of most non-sweet foods.


ROSEMARY: Sweet, spicy, pine-like fragrance. Roasted meat and poultry, fish, stews, casseroles, stuffings, salads, breads, egg dishes.


SAGE: Strong, slightly bitter. Roasted meats and poultry, fish, stuffings, vegetables, cheese dishes, salads, gravies, sauces.

[The Ironic Chef]

I cook a lot of Italian Style foods and have noticed many Italian Seasonings of a blend of different herbs on the market. I have at times even used Italian Salad dressing mix for a quick sauce, seasoning for meatballs, a marinade for fish, steak or pork and it even works well at times for a nice spicy pizza. Sprinkle a bit of Italian seasoning over garlic bread or even sprinkle over a dough with a splash of olive oil and roll the dough up jelly roll style, bake your bread and wow!!! Your in for a treat. For years I have used Kraft's Good Seasons Salad Dressing mix. I now make my own and use fresh herbs whenever possible.


1- teaspoon of fresh basil
1- teaspoon of fresh parsley
1- teaspoon of fresh oregano
1- teaspoon of fresh rosemary
2- cloves garlic
2 dry Italian hot red peppers, seeds and all crushed
1/2- teaspoon of salt salt
1 good sized pinch of sugar

I cheat. I like to remove the greens from the stems and course chop them, smash the garlic and then throw all these ingredients into my small food processor. If I want to make a marinade or salad dressing I add the olive oil and vinegar after I have processed the herbs.

[Cook Chatty Cathy]

Terrific Thread Mama!!!!
Where oh where would we be if not for herbs and spices, and salt??? Our poor old cavemen and women must have started the quest to improve the flavor of food many many centuries ago! I love that each culture has contributed so much....the Chinese and the people of India and the Meditteranian and on and on the list goes!

The thing that amazes me most is there is almost no end to it. Every day foods can be jazzed up and made extra special by just a small addition of a new secret herb or spice!!! Just look at KFC.........all those secret herbs and spices made the ole' Colonel Sanders a rich man on a very common food... Fried Chicken of all things

Thanks for such a very exciting and neat topic!

[The Ironic Chef]

Chili Powder – is a combination of ground spices and dried herbs. It can contain all or only some of the following and in varying ratios.

Allspice, Black Pepper, Cayenne Pepper, Ground Coriander, Ground Cloves, Dried Chilies, Ground Cumin, Dried Oregano, Paprika, Garlic Powder, Ground Mustard Seeds, Turmeric.

Chinese 5-Spice Powder –contains cinnamon, star anise, fennel seeds, cloves, and Szechuan peppercorns. When purchasing, choose the most finely ground and the one palest in color.

Curry Powder – usually cumin seeds, coriander seeds, mustard seeds, dried red chilies, cinnamon, turmeric, and ground ginger. May also have paprika, cloves, saffron, fenugreek, cardamom, or fresh curry leaves.

Garam Masala – comes from north India where it is home-ground from three to eight of the spices known as “warm” spices in the Ayur Veda book of medicine. These are dried chilies, black peppercorns, cinnamon, mace, nutmeg, cloves, coriander seeds and cumin seeds.

Pie spice – A traditional mixture of ground sweet spices, usually allspice, cinnamon, cloves, coriander, mace, and nutmeg.

Quatre Epices –(French) Basically a 4 spice. Peppercorns or ground nutmeg, ground cinnamon, whole cloves, and ginger.

Curry Powders or Pastes – The English word curry comes from the Tamil work kari which means sauce, because curry powers flavor mostly sauces. In India the curries, once powdered, belong to the general category of “masalas” or spice blends, which are prepared from ground ingredients indigenous to the diverse regions of the country.

Where in India curries always contain a certain amount of sweet spices, in Thailand, only the Muslim curry contains some of those, in addition to a relatively large amount of hot chilies and strong spices.

In Thailand the mixture of curry spices is always combined with some liquid to become a paste before being added to a food preparation. When you purchase curry powder, choose one imported from India.

As curry powders contain all kinds of starchy and ligneous material, it is essential to cook them gently in oil or clarified butter to tame the raw taste of some of them. Never add curry powder to any dish without precooking it in a fat or making a paste of it with water or broth.

Ras el hanout – is used primarily in Morocco and all over the Maghreb (the north coast of Africa). It is a wonderfully fragrant powder with out which the traditional couscous has no soul. Depending on which country (morocco, Algeria, or Tunisia), the ras el hanout will vary in composition, from twelve spices in Algeria to twenty to twenty-four spices in Morocco. In Tunisia the spices are fewer but one adds dried pulverized rosebuds.

If anyone has any variations of these mixtures please share your recipes. I'd love to see them or other mixtures that you use.

IC