Herbs and Spices

Royalty lusted for them. They were used as money. Explorers discovered continents because of them. Whole cultures are connected with them. Some are used to heal diseases. They are spices and herbs.

Why all the fuss over this? Herbs and spices are more than just a sprig of parsley used as garnish; they transport your food to culinary adventures in sight, taste, and smell. Many herbs and spices create what I call "culinary themes". When you think of Italian food, what pops into mind? Basil, oregano, and rosemary do. Autumn and winter foods call out for the warmth of cinnamon, clove, nutmeg, and ginger. Add cayenne pepper, coriander, cardamom, saffron, and cumin and you take your food to the subcontinent of India. Roasted chicken or turkey become better with a little sage and thyme.

What is the difference between a spice and an herb?

In overly-simplified terms, spices are from the seed or bark of a plant (hard plant parts). Herbs originate from a plant's leaves, stems, flowers, or roots (fleshy plant parts). Therefore, parsley, basil, rosemary, and ginger are herbs. Allspice, peppercorns, and cinnamon are spices.

Fresh or Dried?

The answer is not as straightforward as others make it seem. In my opinion, it depends. It depends on the recipe and how you are going to use them. Dried herbs are certainly convenient. Many attest that dried herbs have a more concentrated flavor because of desiccation. I think this is contingent upon the type of herb. Some herbs' flavors, such as basil, mint, and cilantro, diminish greatly if dried. Try this. Taste dried basil leaves and then taste a fresh basil leaf: there's not comparison! 

If a recipe calls for fresh herbs, I would follow it. Fresh herbs do carry a brighter, fresher flavor than dried.  Have a miniature garden where you can pluck fresh herbs whenever you wish. No green thumb required. Find out how. Since dried is the most frequently used form of herbs and spices, it is vital that they are fresh.

Powdered or Pieces?

Purchase dried herbs in the form of dried pieces rather than powdered. Grinding an herb into a powder allows more surface area contact with the herb. The vital aromas and flavoring dissipates with this level of exposure to oxygen. This is fine when you add it to your cooking, but not so helpful as it sits on a shelf. Some spices (i.e. cinnamon) are most easily used and more convenient in a powdered form. Strong light and moisture are villains to dried herbs and spices. They will damage the color and flavor of dried herbs and spices.

Buy only what you need (if possible)

Natural food stores and some ethnic food stores may offer dried herbs and spices in you-scoop-your-quantity bulk. This offers a substantial savings over buying dried herbs and spices in little bottles. Since dried herbs and spices are mostly potent for up to a year, you don't need to replacement them often. Store your herbs in little glass jars you have salvaged or place them in older, cleaned-out spice jars.

Although it may seem like a quick and easy investment, walk away from the pre-filled containers sold together as a "spice rack". These pulverized, petrified remains of plant material usually are gray-green in color and taste little of their former selves. Rest assured, individually purchased bottles (or even better if bulk) ensure a better selection and higher quality.

Suggestions of handy herbs and spices

Cinnamon (Southeast Asian varieties - try this and you will never go back to the cassis so commonly used)

Cayenne pepper - even a little kick of heat is nice once in a while

Whole peppercorns (tellicherry) - just a few twists of a wrist in a pepper grinder and you awaken your food

Sage

Thyme

Oregano

Basil

Parsley

Rosemary

Nutmeg