Herbs and spices have been added to foods throughout history for preservation and flavor. Although they are plentiful and inexpensive today, herbs, spices, and other flavorings were considered as valuable as gold or jewels for many centuries. Quests for them helped shape human history, influencing explorers to set out for the New World in the 15 th century and also leading to the establishment of trade routes between Europe, Asia, and Africa.
If you think about it, it is easy to understand why people long ago placed such an emphasis on flavorings for their food. Easy refrigeration of food has been only a recent development. Before its development, food perished rapidly and thus had a bad taste when eaten. Some food was preserved with large quantities of salt. In addition, the wide variety of foods—particularly fresh fruits and vegetables—that we enjoy today was not available. As a result, the daily diet of people throughout much of history was bland and unexciting. It is no wonder that herbs and spices were valued.
Today, modern technology, agriculture, and transportation systems make our diets full of abundance and variety. Herbs and spices, although no longer worth their weight in gold, nevertheless still play a crucial role in shaping cuisine and adding interest to foods. They may also play a role in health, offering an opportunity to add flavor without adding the health drawbacks of excess fat or salt.
Basics
Although many people think herbs and spices are one and the same, they are not.
The definition of herbs has varied throughout the ages. Generally, herbs are now considered to be the aromatic leaves of plants that grow in a variety of climates. The leaves are used fresh, dried, chopped, or crushed to add a subtle taste to foods or oils. Sometimes they are steeped in water for teas and other beverages. Herbs are usually added at the end of the cooking process because long cooking times can erode their flavor.
Spices have many of the same uses as herbs. They are usually grown in tropical areas. Often, they have a more intense flavor and are derived from a wider range of plant parts: the fruit, seed, roots, flower bud, or bark. Spices are usually added at the beginning of the cooking process.
Both herbs and spices can be crushed for nonculinary uses: for medicinal purposes or for use as fragrances in perfumes or lotions.
Nutrition
Herbs generally contain less fat and carbohydrates than spices. Both do contain some nutrients. For example, basil and cloves contain calcium and potassium. The small amounts of herbs and spices used in cooking, however, minimize the nutritional contributions they might make in this way.
Herbs and spices add only a negligible number of calories to the foods to which they are added. As a result, they are an excellent replacement for both fat and salt when it comes to flavoring food. Creative use of herbs and spices can make it far easier to enjoy your meals while maintaining a healthful diet.
Selection
Fresh herbs and spices deliver the most pleasing flavor. For that reason, many serious cooks buy spices whole (such as the whole seed or stem) and grow their own. In addition, many cooks have their own herb gardens to have fresh herbs on hand. Herbs are both easy to grow and attractive. They are almost always perennial plants, so they come back year after year.
Fortunately, for those without a green thumb, fresh herbs and spices are increasingly available at the supermarket. When buying them, look for products that appear the freshest — those whose appearance and aroma indicate that the time since they were harvested has been minimal. Avoid products that have mold on them or are discolored.
Dried herbs and spices are also widely available. A general rule is that 1/4 teaspoon ground leaves or 1 teaspoon dried leaves should be used for each tablespoon of fresh product.
Storage
Both herbs and spices can lose their potency over time, which is why proper storage is critical. How this is done depends on the type of product purchased.
Whole spice seeds keep longer than ground spices. Both should be kept in tightly closed containers in a cool, dry place. Dried herbs should be stored in the same way. Exposure to light and heat can cause leaves to deteriorate. A rule for determining whether the product is still good is to test its aroma. If there is not much aroma, the product probably has lost most of its flavor and should be replaced. Make sure to date each container when you put it in your pantry. A rule of thumb is to keep dried herbs no longer than 6 months. It is ideal to refrigerate dried herbs after 3 months.
Fresh herbs are highly perishable and may last only a few days in the refrigerator. Maximize their shelf life by managing their moisture. They need some to avoid wilting. However, too much can cause them to rot. A solution is to pack fresh herbs in a perforated plastic bag in the refrigerator crisper, which will help keep the air around the product humid. Pat excess moisture off the leaves with a paper towel before putting the bag in the crisper.
This storage method works for most herbs, but there is a better one for basil, cilantro, sage, mint, parsley, and other leafy herbs. They are best stored like a flower bouquet. Tie the leaves together, stems down, and put them in a container filled with cold water. Store in the refrigerator and change the water every few days. Fresh herbs stored in this manner will keep for about a week.
Common Herbs
Basil
Basil is a member of the mint family. Most types have shiny, light-green leaves and a pungent, slightly sweet aroma. There are many types of basil, each slightly different in aroma and taste. One of the most widely used herbs for seasoning tomatoes and tomato sauces, basil plays a key role in Mediterranean, Asian, and Middle Eastern cuisine. Basil particularly complements the flavor of garlic and olives. It is also pleasing combined with lemon.
Medicinal Uses of Herbs and Spices
Both herbs and spices have been used throughout history as medicines. In fact, some of the earliest medical manuscripts highlight the theoretical healing properties of these plants. The best known of these ancient compilations are Inquiry Into Plants and Growth of Plants, written around 320 B.C. by Theophrastus, a Greek philosopher who studied with Aristotle. Another herbal medicine tome, De Materia Medica, written around 60 A.D., includes descriptions of more than 600 herbs. It is said to have influenced medicine for more than 1,500 years.
With the growing interest in alternative medicine, many physicians and scientists have begun studying the therapeutic potential of these plants. In some cases, they have found that some plants or extracts made from them have promise in fighting disease or maintaining health. However, some of the most promising plants — such as saw palmetto for prostate enlargement — typically are not found in kitchens. Nor is it likely that the small amounts of herbs and spices used in cooking deliver any medical benefits.
More study is needed to establish the role of these plants in health. Until research is complete, it is best to avoid relying on them for medical purposes or, at the very least, you should see a qualified medical practitioner before you use them. Using them in place of traditional medicines may have harmful effects. Side effects can result from improperly using just about any so-called natural product. Or, these products may interact dangerously with a medication you are already taking.
One other caution is that regulation of the manufacturing and marketing of herbal supplements in the United States is far less strict than that of prescription medications. There are no guarantees that the herbal supplement contains the amount of active ingredient the label claims. In fact, testing of these products has found wide variation among supplement brands.
Chervil
A member of the parsley family, chervil has dark-green curling leaves. Its delicate flavor is similar to that of parsley, with a hint of anise and lemon. Considered essential in French cooking, it is excellent in salads, soups, and vinaigrettes and with seafood. Chervil can be used to replace parsley. It should be used fresh, when its flavor is best. A caution: chervil can lose flavor when it is overcooked.
Chives
A member of the onion family, chives have long, slender, hollow green stems and are usually sold in bundles. The mellow, delicate onion flavor of chives is useful for sauces, soups, baked potatoes, salads, omelets, pasta, seafood, and meat. They are also commonly used as a garnish. In addition, their light-purple flowers are edible. Use fresh chives when possible because dried chives have little flavor. Chives can lose flavor when cooked too long.
Cilantro
Cilantro is also related to the parsley family. Its lacy green leaves have a pungent, juniperlike spicy flavor. A popular seasoning used worldwide, cilantro particularly complements spicy foods. It is commonly used in Mediterranean, Latin American, and Middle Eastern cuisines. Cilantro is often found in salsa. It can overpower a dish.
Use it judiciously, adding a little at first. Cilantro may be referred to as "fresh coriander" because its seeds are ground into the spice coriander.
Dill
Another member of the parsley family, dill has feathery leaves and flat, oval-shaped brown seeds. Both are used for seasoning. The leaves have a pungent, tangy taste, and the seeds have a bitter flavor with caraway overtones. Dried leaves are sold as dill weed. Dill complements the flavor of fish, chicken, eggs, salads, and a variety of vegetables. It is also used as a pickle flavoring. Use fresh dill leaves whenever possible; drying causes them to lose their flavor. The leaves also make a lacy garnish. Dill weed should be used at the end of cooking so it will keep its flavor. Alternatively, heat intensifies the flavor of dill seed.
Fennel
Fennel has long, green, feathery leaves on celery-like stems. Both stem and leaves have a delicate, anise-like flavor and may be eaten as a vegetable. Flowers produce seeds that may also be used as a flavoring. Raw fennel stems and leaves may be added to salads. Fennel also can be used to flavor cheese, sauces, mayonnaise, and bread. Fennel is a traditional seasoning for fish. Use fresh fennel whenever possible to maximize flavor. Overcooking can cause fennel to lose its flavor.
Lavender
Spikes of pungently aromatic purple flowers and gray-green leaves make identification of this herb easy. It is a traditional flavoring for teas, candies, and desserts. Lavender also can add a subtle and different flavor to custard and ice cream.
Lemon Balm
A member of the mint family, lemon balm imparts a strong lemony flavor to foods. Use it in fruit or vegetable salads, to garnish fish, or to freshen drinks. Lemon balm can stand in for lemon peel in most recipes. In ancient times it was used to "balm" (comfort) wounds and to flavor alcoholic beverages such as claret and mead. It even served as one of the first "air fresheners" — during the Middle Ages it was strewn onto floors and when walked on would release its lemon scent.
Lemon Grass
Also known as citronella grass, lemon grass has long, green stalks and serrated leaves. The stalks have a lemony aroma and flavor tinged with ginger. Only the lower 4 to 6 inches of the stalk is used. Lemon grass is common in Thai and southeast Asian cooking. It enhances the flavor of curries, stews, soups, chicken, and seafood. Make sure to remove the lemon grass before serving. Fresh lemon peel and grated ginger can be used in place of lemon grass.
Marjoram
Marjoram is made from the short, pale-green leaves of a shrub cultivated throughout Europe for centuries. Closely related to oregano, marjoram has a flavor resembling that of mint and basil. Marjoram is used in many tomato-based dishes, but it has a flavor that complements just about any food. It is used widely in Mediterranean cooking and makes an excellent flavoring for oil and vinegar. This herb can be used interchangeably with oregano. Buy it fresh when possible.
Mint
Mint’s cool, aromatic menthol taste and smell are instantly recognizable. There are hundreds of varieties of mints: peppermint and spearmint are the most popular. Often used as a dessert or candy flavoring, mint also adds an interesting flavor to sauces, meat dishes, salads, and iced tea. Lamb is traditionally served with mint jelly. Herbs that mix well with mint include cilantro, basil, and marjoram.
Oregano
Closely related to marjoram, oregano has a woody stalk with small green leaves. Considered less sweet than marjoram, it is thought to have a stronger, more peppery flavor. A ubiquitous pizza sauce flavoring, oregano is also widely used in Mediterranean cuisine (mainly Italian and Greek) and in meat and poultry dishes. Oregano retains its flavor when dried.
Parsley
Parsley has long, slender stalks and feathery leaves. It has a tangy, fresh, sometimes lemony flavor. There are two main types: curly leaf and flat leaf. The flat-leaf type has a more intense, peppery flavor. A popular garnish, parsley also can be added to soups, marinades, and salads. Both types are often used to bring out the flavor of other herbs. The flat-leaf variety is typically used for cooking because of its more intense flavor. The flavor of both types is stronger in the stalks.
Rosemary
Rosemary has needle-shaped evergreen leaves and a piney, lemon flavor. Rosemary is used to season a variety of dishes, particularly in Mediterranean cuisine. It may be sprinkled on another of this region’s specialties: focaccia bread. Rosemary branches can be burned under grilled meat or fish for a more subtle flavor. Use rosemary judiciously. It can be overpowering. Sage
The soft, somewhat furry gray-green leaves of this herb have a pungent and camphorlike taste and aroma. A strongly flavored herb, sage enhances poultry stuffing, sausage, veal, and tomato sauces. Excellent for flavoring oils and vinegar, sage goes well with thyme and oregano.
Sorrel
The slender, arrow-shaped leaves of sorrel impart a sharp or acidic flavor to creamed soups, meats, omelets, vegetables, or breads. Its flavor is due to oxalic acid, which should be avoided by people with a history of oxalate kidney stones. Young tender leaves are mildest in flavor and may be cooked and served as a vegetable.
Tarragon
Native to Siberia, this herb has narrow and pointed, highly aromatic dark-green leaves. It has a delicate anise flavor with undertones of sage. A staple in French sauces, tarragon is also widely used in chicken, fish, and vegetable dishes. It may be used as a flavoring for wine vinegar. There are two types of tarragon: French and Russian. The French variety has a delicate flavor, whereas the Russian tarragon has a stronger, slightly bitter taste.
Thyme
There are several varieties of this herb, which has small, gray-green leaves and tiny purple flowers. Garden thyme is the most widely used for cooking. It has a strong, somewhat bitter flavor. Thyme is often used in herb butters, stuffing, soups, and dishes with potatoes or beans as the main ingredient. It is excellent in pasta sauces and is considered an important culinary herb in Europe, particularly in France. Lemon thyme is best suited for fish and egg dishes. Lemon thyme also can be used to make herbal tea.
Common spices
Allspice
Also known as Jamaican pepper, allspice is ground from the hard brown berries of the allspice tree, which grows in Mexico and throughout the Caribbean. Allspice is so named because it imparts the flavor of nutmeg, cloves, and cinnamon. An excellent addition to marinades, allspice is also used to flavor cured and jerked meat, desserts, and sauces. It is also an ingredient in gingerbread. The finest allspice trees are thought to be grown in Jamaica. Use the spice sparingly to avoid overpowering other ingredients.
Anise Seeds
The tiny gray-green anise seeds come from a plant belonging to the parsley family. They have a licorice flavor (anise is used to make licorice), but one that also imparts a feeling of warmth when the seeds are eaten. Used to flavor breads, candies, and alcoholic drinks, anise seeds also can be added to cabbage or braised beef. Anise seed is a common ingredient in Indian vegetable and fish curries. Anise complements the flavor of cinnamon and nutmeg in baked goods. Anise leaves can be used to make herbal tea or added to salads.
Caraway Seeds
These small, crescent-shaped brown seeds have a nutty, peppery flavor. Caraway is often used whole in rye bread or sprinkled over the top of baked goods, particularly in Germany and many northern European countries. It can also be added to potato salad or meat loaf or sprinkled over pasta. Ground caraway seed can have a very strong flavor. Use sparingly. Caraway also is used to flavor aquavit, a Scandinavian liquor.
Cardamom
Cardamom is made from the seedpods of a perennial plant that is part of the ginger family. The seeds have a warm, sweet, slightly peppery flavor and an aroma that combines ginger, coriander, and nutmeg. A popular ingredient in Asian cuisine, cardamom also is used in Scandinavian cooking as a flavoring for fruit compotes, gingerbread, and meatballs. It goes well with sweet potatoes and squash. Green cardamom pods are the most flavorful and need to be ground before use. Pods may be bleached or lightened, however, and this processing may affect the flavor. The lightened pods are preferred over the ground seeds, which lose their flavor quickly. Ground cardamom can be mixed with other spices and therefore have a blunted flavor. Cardamom can be expensive. However, a little goes a long way. Less costly versions may have less flavor.
Cayenne (Crushed Red Pepper)
Made from ground dried hot chili peppers, cayenne adds warmth to whatever foods it is added. Capsaicin found in the chili’s seeds and membranes gives this pepper its fire. It is popular in Mexican, Caribbean, Chinese, and Indian cuisines. It is also widely used in barbecue sauces. Cayenne is the main ingredient in chili powder. Go easy on the use of cayenne if you are not accustomed to hot foods.
Celery Seed
Celery seeds are the small brown seeds of the celery plant. They give a strong celery flavoring to foods. The seeds may be somewhat bitter in taste. Added to casseroles, fish, poultry, and sauces, celery seed is also good in potato dishes and stuffing. Celery salt is called for in many recipes. Instead, you can use a small amount of plain celery seed along with some lemon zest.
Chili Powder
A blend of dried chili peppers, chili powder varies in intensity, flavor, and color. It is typically rusty red. The powder also may contain cumin, garlic, oregano, or salt. This spice is used to flavor Southwestern cuisine. It is a common ingredient in chili with beans and in chili con carne. It adds heat to dishes with a dash of flavor. Because chili powder ranges in flavor, many people like to grind their own powder from the chili pepper they prefer. Add the powder sparingly while cooking until the flavor and heat you desire are achieved. The best chili powders are ground from only chili peppers.
Cinnamon
Cinnamon is ground from the curled bark of the evergreen cinnamon and cassia trees throughout Asia, India, and Sri Lanka. Cinnamon is sold ground or in sticks. A popular flavoring for cookies, pies, desserts, candies, and coffees, cinnamon can be used to season meats, pasta, and marinades. It is excellent with sweet vegetables. Ground cinnamon has more flavor than cinnamon sticks. Its flavor deteriorates more quickly, however. Depending on the type, cinnamon may range from strong and spicy to sweet and mellow.
Cloves
Cloves are the oily unopened buds of the clove tree. They have a pungent flavor and aroma. Cloves add flavoring to roasted meat and can be used in pies and baked fruit dishes, cakes, cookies, and gingerbread. Cloves complement the flavor of nutmeg and cinnamon. Ground cloves lose their flavor quickly.
Cumin
The dried seeds of a plant belonging to the parsley family, cumin has an earthy, nutty flavor and smell. Used in many cultures, cumin is a seasoning for chickpeas, the background flavor for chili, or added to couscous, vegetable dishes, or yogurt. Cumin is often mistaken for caraway. If you grind your own cumin, toast cumin seeds in a dry skillet first to intensify its flavor.
Curry
Curry powder is a mixture of spices that may contain coriander, cumin, pepper, chili peppers, ginger, fenugreek, onion, cinnamon, paprika, saffron, cilantro, or turmeric. Ingredients may depend on the area of the world in which the curry was mixed.
Curry is a staple of Indian and southeast Asian cuisine. It is used to flavor many meat-based dishes and soups. Curry powder adds a sweet, distinctive, and sometimes hot flavor to foods. A common use is in stews. Curry also complements the flavor of lamb. Because the flavor of curry may vary, many cooks prefer to grind their own. Beware of store-bought curry powders, which may contain mostly turmeric. This gives dishes a yellow color, and the flavor may be bitter.
Fenugreek Seeds
Ground from the seeds of a plant belonging to the pea family, fenugreek has a bittersweet flavor but leaves a caramel or maplelike aftertaste. A component in many Indian dishes, fenugreek also can be added to curry powders. Or, it may be used to flavor artificial maple syrups. Use sparingly; the flavor of fenugreek can be overpowering.
Ginger (Gingerroot)
In fresh form, the knobby gingerroot’s peel is discarded and its flavorful flesh is sliced, chopped, or minced and added to dishes for its peppery, sweet, and pungent flavor. The dried form is ground from the ginger root. This brownish gold spice has a warm, slightly sweet, slightly citrus flavor. Fresh ginger is popular in Asian and Indian cuisine. Ground ginger also is used in many baked goods and desserts. Ginger is the basis for ginger beer and ginger ale. Pickled ginger root is an Asian delicacy and is often served with sushi.
Gingerroot is sold at many supermarkets, and it is easy to add fresh, grated ginger to dishes. Although fresh ginger can be substituted for the dried form, do not substitute dried in place of fresh because the flavors are quite different.
Juniper Berry
The hard purple berries of an evergreen bush, juniper berries have a turpentine-like flavor. Juniper berries add a spicy, pungent flavor to game, red cabbage, or meat stews.
Juniper berries give gin its flavor. Berries should be crushed before they are used.
Licorice Root
From this woody plant licorice flavor is extracted and used in candy and medications. The extract also may be used to color and thicken stout or porter beers. The sweet taste of natural licorice extract comes from glycyrrhizia, a naturally occurring chemical that, if ingested in large quantities, has adverse effects on blood pressure. For this reason, in the United States, most licorice candy is flavored with anise or is artificially flavored (check labels).
Mace and Nutmeg
Both come from the same tree. Nutmeg is ground from the seed. Mace is from the seed’s covering. Both have a sweet, warm flavor. Mace is somewhat more pungent. Favorites in baked goods and fruit dishes, mace and nutmeg can also enhance the flavor of stewed beef or poultry or can be added to baked vegetables. Nutmeg is a key spice in a holiday classic, eggnog. Both are excellent toppings for the foamed milk on espresso coffee drinks.
Mustard
Mustard seeds can be used in pickling foods. Ground seeds can be added to sauces or to add zip to salad dressings. The condiment can be eaten on meat and fish and added to salad dressings or mayonnaise. Keep prepared mustard in the refrigerator to preserve its flavor. For a different flavor, look for mustard varieties made with wine or vinegar.
Paprika
Bright russet-orange in color, paprika is made from ground sweet red peppers. Depending on the variety, paprika may add either a mild, sweet flavor or hot
Vinegar
Vinegar is used in almost every culture as a condiment. It can be made from a wide range of foodstuffs — from grains, fruits, wine, or even ethyl alcohol. Essentially, the process to turn any of these into vinegar is the same. Bacteria is added to an alcohol solution to convert the alcohol in acetic acid. The liquid is then processed and pasteurized to kill any organisms in it that might be harmful to humans. It also may be distilled before it is bottled for consumer use.
Vinegar’s tart, acidic flavor makes it a versatile ingredient. It is often used to make vinaigrette dressings, mustards, or marinades, as a condiment for seafood, or to flavor dishes in which beans are the primary ingredient. In addition, it can be used to pickle and preserve foods.
How vinegar is used depends on what type it is:
Balsamic vinegar — Considered the finest of all vinegars, balsamic vinegar is added to salads, pasta, and cooked vegetables. It has a dark color and rich flavor with herbal and wine undertones. Balsamic vinegar is traditionally made in northern Italy in the provinces of Modena and Reggio. Look for the word "tradizionale" on the label. This indicates that the vinegar has been aged at least 12 years. Balsamic vinegar from Modena that uses the term "vecchio" on the label means the vinegar has been aged 12 years or more. "Extra vecchio" is vinegar that is 25 years old or more. The vinegars from Reggio are color-coded according to quality: red label (highest), silver, and gold. These "real" balsamic vinegars are expensive. Commercial balsamic vinegars are not regulated and are quite different. Some chefs enhance the flavor of the vinegar by adding brown sugar or by boiling it to intensify its flavor.
Cider vinegar — As the name suggests, this vinegar is derived from fruit juices — usually apple. It retains an apple flavor and is often used for pickling.
Malt vinegar — This type of vinegar is made from malted barley. Malt vinegar is typically colorless. However, brown coloring is often added. It has a strong, sour flavor and is frequently used as a condiment for fish and chips.
Rice vinegar — Made from sake, a Japanese rice wine, rice vinegar is used in many sweet-and-sour recipes for Asian cuisine.
Wine vinegar — This type of vinegar can be made from various red or white wines. It is thought to have the most "bite" of any vinegar. Wine vinegar is most often used as an ingredient in cooking, particularly soups and stews.
Flavored vinegars are popular in gourmet shops. But it is easy to make your own. Choose your herbs, preferably fresh ones, blanch them, and pat dry. Transfer the herbs to a food processor and then add 1/2 to 2/3 cup of vinegar, one with a less intense flavor. Process until you have achieved the desired consistency. Transfer the mixture back into the bottle of vinegar. Let the mixture sit overnight, and then strain the vinegar before putting it back into the original container. A sprig of your chosen herb can be added to the bottle for decoration. Although vinegar is acidic and is pasteurized, introducing herbs does contaminate it. The risk for illness is not high. Make flavored vinegar in small amounts, refrigerate it, and use it within a week to maintain freshness. Or, better yet, purchase one of many commercial varieties, which have been heat-treated.
Pepper
Pepper is one of the world’s most common spices and one of its most versatile. Used in nearly every culture, pepper is a condiment found on tables worldwide. Ground or whole, it can add a kick to nearly any dish, adding warmth and texture with just the right amount of subtlety. It is a popular addition to soups, stews, cheeses, marinades, and luncheon meats.
Pepper is actually the fruit of the pepper plant, which is a vine indigenous to India. Small white flowers on the plant produce peppercorns. They turn various colors — green, red, then brown — as they mature and can be harvested and used at any time during their ripening stage.
Green pepper — Typically sold canned, green peppercorns are green pepper berries that are harvested before they mature. They are mild in flavor.
Black pepper — These peppercorns are pepper berries harvested just as they are about ready to turn red. Black pepper is the most flavorful of all pepper varieties. It is often sold ground, although many connoisseurs prefer to grind their own with a pepper mill.
White pepper—This milder pepper is made from peppercorns that have turned red and therefore are ripe. The dark outer shell of the berries is removed before the pepper is processed. White pepper is also typically sold ground.
Other types of pepper you may find are gray pepper and pink pepper. Gray pepper can be a mix of white and black pepper, although it can be a black pepper that has been minimally processed. It typically has a mild flavor. Pink pepper is not made from the berries of the pepper plant. Instead, it is derived from a South American shrub that is a member of the ragweed family. Its flavor is more subtle than that of pepper.
For maximal flavor, buy peppercorns whole and grind them yourself. Ground pepper may have undesirable additives. An advantage to buying whole peppercorns is that they can be kept for months at room temperature. In contrast, ground pepper keeps its kick for 3 months or less.
Saffron
One of the most expensive spices, this golden red spice is made from the powdery stigma of a purple-flowered crocus. Saffron is used for soups, seafood, poultry, and rice dishes. It is a popular seasoning in Indian, Italian, and Spanish cuisine. It also can be added to baked goods. Saffron needs to be dissolved in a teaspoon or so of warm water before use. Powdered saffron may have other ingredients added to it, and these reduce its flavor.
Salt
Salt is made of crystallized sodium and chloride and has been used for centuries to add flavor to food and to preserve it. Today, this condiment can be found on virtually every table in Western nations.
Various salts are available today:
Table salt — Often supplemented with iodine, table salt consists of fine-grained salt crystals that may be treated to help it flow freely out of salt shakers.
Sea salt — Available in both fine and coarse grains, sea salt is made by evaporating sea water. It can be used at the table or for cooking. It has a bit more of a tang
Quick Tip
Grinding your own spices is easy, and the taste makes the effort well worth it. After buying fresh whole seeds, simply put them into a coffee grinder or pepper mill. You can intensify the flavor by first lightly toasting the seeds in a skillet. Another advantage of grinding your own spices is that whole seeds keep longer than ground spices. In addition, you can be sure that no unwanted preservatives or other ingredients have been added. Be sure to clean the coffee grinder or pepper mill after use. Otherwise, residues may be left that will affect the taste of other spices ground in it.
Kosher salt — This coarse-grained salt is often sprinkled over baked goods or salads. It contains no additives, and many say it tastes less salty than table salt (although it has the same amount of sodium as table salt). It is made and processed in compliance with guidelines set forth by the Jewish religion.
Rock salt — This salt is mined from natural deposits in the earth’s surface. Table salt is typically refined from rock salt.
Seasoned salt — Spices, herbs, or other agents may be mixed with salt to make a seasoned, salty product. Most of these products are made up primarily of salt.
Salt plays a key role in many different functions of the human body. However, too much of it can be harmful to your health.
Eating salt in moderation can be difficult. Many foods contain some salt naturally. Prepared foods often contain high amounts of sodium, in some cases a thousand milligrams of sodium or more. Foods high in salt include condiments, pickled foods, canned vegetables, convenience foods, and cured meats. Always look at the label to ensure you know how much salt you are getting.
One simple but important step to cut back on salt is to taste your food first before adding salt to it. Too often, salting is a reflex, not a necessity. A better strategy for reducing salt in your diet is to cut back gradually and reduce or eliminate prepared foods altogether.
Sesame Seeds
The tiny flat seeds of a plant native to India, sesame seeds have a nutty, slightly sweet taste. Sesame seeds are used as a topping for bread and crackers. A paste made from the seeds (tahini) is combined with chick peas to make hummus. Toast seeds before using them to enhance their flavor.
Szechuan Peppercorns
Despite the name, these dried berries are not related to traditional black peppercorns. They come from a type of ash tree and have a peppery, somewhat citrus taste. Popular in Chinese cuisine, Szechuan peppercorns often are mixed with salt or used as a flavoring for cooking oils. This flavored oil also can be used as a salad dressing. Although growing in popularity, Szechuan peppercorns may be available only at stores specializing in Asian foods.
Turmeric
Deep yellow in color, this spice is made from a root related to ginger. It has a sharp, woodsy taste. Widely used in Indian cuisine, turmeric is added to potatoes and light-colored vegetables for both taste and its yellowish orange color. Turmeric can be substituted for saffron.
Vanilla
A spice usually sold in liquid form, vanilla is extracted from the dried seed pods (beans) of a tropical plant belonging to the orchid family. It has a sweet, rich scent and flavor. Added to cookies, cakes, and other baked goods, vanilla is a widely used flavoring for ice cream, desserts, and coffees. Check the label to make sure you are getting real vanilla extract. Real vanilla extract, which has far more flavor than synthetic vanilla flavorings, is also much more expensive. "Vanilla" brought back from tropical areas may contain coumarin, a harmful substance that can cause kidney and liver damage.
