Herbs and Spices
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Spices and herbs are defined as plant derived substances that add flavor to any dish. ... Spices can come from the following plant parts: roots, rhizomes, stems, leaves, bark, flowers, fruits, and seeds. Herbs are typically thought of as non-woody plants.
Herb:
Is a plant or part of a plant that is used as medicine or to give flavor to food. Botanists describe herb as a small, seed bearing plant with fleshy, rather than woody, parts.
Herb is the friend of physicians and the praise of cooks.
Spices
Spices are usually dried part of the plant, used in cooking to add flavor to food. A small amount of spice goes a long way as it is packed with flavor.
The word “spice” comes from the Latin species, which means an item of special value, as compared to ordinary.
Difference and similarities between herbs and spices.
In broad terms both herbs and spices come from plants but herbs are the fresh part of the plant while spice is the dried root, dried stalk, seed or dried fruit of the plant and is almost always dried not fresh.
Both herbs and spices add flavor to the dish, however herbs are more subtle while spices have stronger flavor. You can add a small bunch of basil to your pesto, however you cannot add more that a few peppercorn to it. With spices less is often more.
Herbs and spices can not only be paired with each other but you can use a combination of two or more herbs or multiple spices. In order to create a flavor profile, you need to understand the texture, flavor, aroma and taste of each. It is like painting, too many colors mixed together and you have a muddy brown. Layering is very important in cooking. The French have always used multiple herbs in their cooking – bouquets garni ( The bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews). While the Indian cuisine is famous for its spice blends like the garam masala.
Some classic combinations* are :
Chinese five spice – star anise, cinnamon, cloves, szechuan peppers, and fennel seeds.
Herbs de Provence – rosemary, fennel seed, dried savory, marjoram, tarragon, thyme, oregano, and lavender
Italian seasoning – (more of an American creation than Italian) – basil, oregano, rosemary, thyme,
Jerk Seasoning – (Caribbean) – allspice, cloves, cinnamon, nutmeg, thyme, garlic, and the super hot scotch bonnet peppers.
Indian Garam Masala – coriander seeds, cumin seeds, black pepper, cardamom, cinnamon, clove, red chili, turmeric
These combinations are just an example of how multiple combinations of herbs and spices can be layered to create a flavor profile. Balance is the key word. While the spices add bold strokes of flavor the herbs add a subtleness to it.
You can use herbs and spices in various ways:
Whole spices or a bouquets garni.
Pesto of herbs and spices or powdered spice blend.
Infused by tying them in a cheesecloth and removing it just before serving, so you get the flavor.
Dry roasting spice and herb and then making a chutney
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