Study Guide: Herbs and Spices - The Cook's Reference

Global Traditions and Definitions of Herbs and Spices

• Definitions and Origins:
      - Herbs: Broadly defined as plants used by cooks for flavor and aroma. The word derives from the Latin herba, meaning grass or green crop. Most culinary herbs grow in temperate climates and are typically used fresh.
      - Spices: Products of tropical plants including aromatic roots, bark, seeds, buds, and fruits. The word derives from the Latin species, meaning goods or merchandise. Spices are usually used in dried form, whether whole or ground.
      - Classification Variations: In the US, the American Spice Trade Association defines any dried plant used primarily for seasoning as a spice (including dried herbs). In Southeast Asia, aromatic plants are herbs when fresh and spices when dried.

• Medicinal and Health Benefits:
      - Historical use was primarily medicinal (promoting health, aiding digestion, combating flatulence).
      - Ayurvedic Principles (India): Using spices to create physical and emotional well-being.
      - Chinese Theory: Balancing five flavors (sweet, salty, bitter, sour, pungent) with texture and color. Yin herbs (mint, parsley) slow metabolism; Yang spices (chile, ginger) activate it.
      - Modern Western Context: Herbs and spices add flavor to low-salt/low-fat diets; garlic may help lower cholesterol.

• Regional Flavor Profiles:
      - Spain: Saffron, pimentón, garlic, nuts.
      - France: Wine and herbs.
      - Italy: Basil, garlic, olive oil, anchovy.
      - Britain: Parsley, thyme, sage, mustard.
      - Eastern Europe: Sour cream, dill, caraway.
      - Middle East: Lemon, parsley, cinnamon.
      - India: Ginger, garlic, cumin (North); mustard seed, coconut, chile, tamarind (South).
      - Southeast Asia: Fish sauce, lemongrass, galangal, chile (Thailand); soy sauce, ginger, Sichuan pepper (China).

Herbs: Profiles and Usage

Fresh and Mild Herbs

• Parsley (Petroselinum crispum):
      - Tasting Notes: Lightly spicy aroma with hints of anise and lemon; tangy, herbaceous taste.
      - Varieties: Curly (good for garnishes/sauces) and Flat-leaf/Italian (best for cooking).
      - Culinary Uses: Indispensable in Western cooking (bouquets garnis, fines herbes, gremolata). Add at the end of cooking for fresh flavor.

• Purslane (Portulaca oleracea):
      - Tasting Notes: Little aroma; fleshy leaves have a refreshing, lemony taste and crunchy texture.
      - Health Benefit: One of the best plant sources of Omega-3 fatty acids.

• Borage (Borago officinalis): Cucmber-like flavor; used in salads and summer drinks.

• Perilla (Perilla frutescens): Also known as Shiso; green is sweetly aromatic (cinnamon/cumin notes), red is used for coloring/pickling umeboshi.

Sweet Herbs

• Basil (Ocimum species):
      - Sweet/Genoese Basil: Complex sweet, spicy aroma (clove/anise notes). Natural partner for tomatoes and essential for pesto.
      - Asian Basils: Focus on Holy Basil (Thai bai gaprow)—pungent and enhanced by cooking; and Thai Basil (bai horapa)—strong anise-licorice flavor.

• Bay (Laurus nobilis): Sweet, balsamic aroma with nutmeg notes. Leaves yield flavor slowly; essential for stocks, soups, and bouquets garnis.

• Lavender (Lavandula species): Penetrating floral/spicy aroma. Best used sparingly in both sweet (ice cream, cookies) and savory (lamb, rabbit) dishes.

Citrus or Tart Herbs

• Lemon Balm/Lemon Verbena: High citral content provides intense lemon fragrance. Verbena is more lemony than lemon but lacks tartness.

• Sorrel (Rumex acetosa): High in oxalic acid; imparts a sharp, acidic taste to rich foods (fish, cream sauces).

• Sassafras (Sassafras albidum): Ground leaves (filé powder) are used in Cajun/Creole stews to thicken and flavor.

Licorice or Anise Herbs

• Dill (Anethum graveolens): Clean, fragrant aroma. Leaves (dill weed) pair with fish and cucumber; seeds are used for pickling and breads.

• Fennel (Foeniculum vulgare): Warm, anise-licorice aroma. Seeds are essential to Chinese five-spice and Bengali panch phoron.

Spices: Profiles and Usage

Nutty and Sweet Spices

• Sesame (Sesamum orientale): Seeds develop richness when toasted. Essential for tahini, halva, and Japanese goma shio.

• Cinnamon vs. Cassia:
      - Cinnamon (C. verum): Mild, woody, sweet; contains eugenol (clove note). Fine quills from Sri Lanka.
      - Cassia (C. cassia): Thicker bark, more intense and pungent. Dominates the flavoring of US "cinnamon."

• Vanilla (Vanilla planifolia): The fruit of an orchid. Requires intensive hand-pollination and curing. Rich, creamy, floral aroma.

Acidic and Fruity Spices

• Tamarind (Tamarindus indica): Only important spice of African origin. Provides sourness (tartaric acid) to curries, chutneys, and Worcestershire sauce.

• Sumac (Rhus coriaria): Pleasantly tart, fruity, and astringent. Essential to Middle Eastern za'atar and fattoush.

• Amchoor (Mangifera indica): Ground unripe mango; used as a dry acidulant in Indian cooking.

Pungent Spices

• Pepper (Piper nigrum):
      - Black Pepper: Picked green and fermented/dried. Fruity, pungent, hot.
      - White Pepper: Ripe berries with skin removed. Spicier but less aromatic.
      - Green/Red Pepper: Usually preserved in brine/vinegar; fresher, less biting flavors.

• Chili Peppers (Capsicum species):
      - The heat comes from capsaicin, measured on a scale of 1–10. Removing seeds and veins reduces heat.
      - Mexican Varieties: Ancho (dried poblano—fruity), Chipotle (smoke-dried jalapeño—smoky/sweet), Habanero (lantern-shaped—extremely hot/fruity).

• Ginger (Zingiber officinale):
      - Fresh: Hot, tangy, citrus notes. Neutralizes fishy/meaty odors.
      - Dried: More acrid/peppery; essential for baking.

• Cloves (Syzyium aromaticum): Dried flowerbuds containing high levels of eugenol. Intensely warm and numbing.

Salt (Sodium Chloride)

• Sources: Seawater (evaporation) and Rock Salt (underground mining).

• Varieties:
      - Fleur de Sel: Fine crystals scraped from the top of salt pans.
      - Maldon: Flaky sea salt from the UK.
      - Black Salt (Kala Namak): Indian rock salt with a sulfurous smell.

• Function: Enhances flavor, preserves food, and is essential for biological functions (nerve pulses, muscle movement). Intake should be limited to $5-6\,g$ per day.

Preparation Techniques

Herbs

• Chopping: Use a large sharp knife or mezzaluna. Chop just before use.

• Stripping: Pull leaves upward from the bottom of tough stems (thyme, rosemary).

• Drying: Hang woody herbs in bunches in a dark, airy place. Avoid soft herbs (basil, parsley) as they lose flavor.

• Freezing: Purée soft herbs with a little oil/water and freeze in ice cube trays.

Spices

• Dry-Roasting: Toss whole seeds in a heavy pan over medium heat for $2-5$ minutes until fragrant to intensify flavor and ease grinding.

• Frying: Frying spices in oil at the start of cooking imparts deep flavor to the fat and subsequent ingredients.

• Grinding: Best done whole using a mortar and pestle or electric mill just before use.

• Handling Chilies: Wear gloves if sensitive; avoid eyes. High heat/soaking is often used for dried chilies to soften skins before puréeing.

Spice Blends and Condiments

• Garam Masala (India): A "heating" mix of black cardamom, cinnamon, cloves, cumin, and pepper.

• Five-Spice Powder (China): Star anise, Sichuan pepper, fennel seeds, cloves, and cassia.

• Za'atar (Middle East): Sumac, sesame seeds, and dried thyme/oregano.

• Harissa (North Africa): Fiery paste of dried chilies, garlic, cumin, caraway, and coriander.

• Chermoula (Morocco): Marinade for fish using garlic, herbs, paprika, and cumin.

• Dukka (Egypt): Toasted nuts (hazelnuts), sesame seeds, and spices; used as a dip with olive oil.