Spices and herbs have been vital in the kitchen for a long time. They continue to play a vital role. They add various flavours and colours to food while also offering a healthier option. They reduce the need for excessive salt and sugar in modern recipes.
What are spices?
Spices are dried seeds, fruits, roots, or bark of plants used to flavour and season food. They are an essential part of cooking in many cultures around the world, adding depth, complexity, and aroma to dishes. Spices can be used whole or ground, and each spice has its own unique flavor profile and culinary uses.
Some common spices include cinnamon, cumin, turmeric, and paprika, each bringing a distinct taste to dishes. Spices are not only used for their flavour-enhancing properties but also for their medicinal benefits. Many spices have been used for centuries in traditional medicine for their healing properties.
In addition to their culinary and medicinal uses, spices are also valued for their ability to preserve food and mask undesirable flavours.
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What are herbs?
Herbs are plants that are used for their culinary, medicinal, or aromatic properties. They are typically small, seed-bearing plants that do not have woody stems. Some common herbs include basil, rosemary, thyme, mint, and parsley. These herbs are often used in cooking to add flavor to dishes and can also be used to make teas, tinctures, and other remedies.
Herbs are often used to add flavour to food or as natural remedies for various ailments. For example, ginger is known for its anti-inflammatory properties, while chamomile is often used to promote relaxation and sleep. Herbs can be consumed fresh, dried, or in supplement form, making them easy to incorporate into daily life.
What’s the Difference Between a Herb and a Spice?
The distinction between a herb and a spice lies in the botanical classification and culinary usage of each.
Herbs are typically the leaves of plants and are used fresh or dried. They have a milder flavor compared to spices and are often used to add a subtle taste to dishes. Common herbs include basil, parsley, and cilantro.
Spices, on the other hand, come from the seeds, bark, roots, or fruits of plants and are usually dried before use. Spices have a stronger flavor profile and are used in smaller quantities to add a punch of flavor to dishes. Examples of spices include cinnamon, cumin, and paprika.
Types of herbs
Herbs come in various types, each with its own unique properties and uses. Whether used in cooking, medicine, or for their scent, herbs play a significant role in our daily lives.
- Basil
- Parsley
- Cilantro
- Mint
- Thyme
- Oregano
- Sage
- Bay leaves
- Lemongrass
- Kasuri Methi
Basil is found in both fresh and dried forms. Sweet basil has a slightly sweet and bold flavour and is a little minty. Basil is usually added to tomatoes, pasta and mild cheese.
A bright green herb. Used for garnishing or seasoning in soups, sauces and salads.
Cilantro is the leafy version. It is added to salsas, curries, and soups.
Pudina leaves add an aroma to their dishes. It is used to make chutney and added to raita and drinks.
It is popular for seasoning poultry, tomatoes, soup and beans as the main ingredient. It can be added to the recipe whole with the stem or leaves can be removed and sprinkled into the dish.
Oregano is used in Italian, Greek or Mediterranean cooking. It is a popular ingredient used with pizzas and pasta. It is also used to marinate dishes when combined with lemon, garlic and olive oil.
Fry fresh sage leaves to garnish a side dish, and they can also be used for marinating food overnight.
Indian bay leaves add great flavour to dishes like curries, biryanis, and korma when used in their dried form.
It has a citrus flavour used in Asian cooking.
Crushing the dried leaves of this herb and adding them to the recipe just before it’s finished imparts a distinctive flavour.
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Types of spices
Spices are an essential component of cooking that add flavor, aroma, and color to dishes. There are various types of spices used in cuisines around the world, each with its own unique characteristics and benefits.
- Allspice
- Cloves
- Coriander
- Cumin
- Fennel seeds
- Ginger
- Saffron
- Fenugreek seeds
- Asafoetida
- Sesame seeds
Allspice is similar to a large peppercorn. It has a strong flavour and hence is best added to anything that contains apples. Apple pies for example.
Cloves form an integral part of Indian curry pastes, spice powders, biryanis, kormas and desserts. It is used in teas and puddings/kheer.
Coriander is available as fresh leaves and dried seeds as well. They are often used to garnish dishes or when making Indian dishes such as sambar, dal or garam masala. They are a handy ingredient for all Indian curries and gravies.
Most of the Indian tempering is done with cumin seeds. Freshly roasted and ground cumin seeds are added to deep-fried snacks and chaat.
Also known as saunf, fennel seeds serve as natural mouth fresheners. They are widely used to prepare South Indian curries and other spic mixes.
Ginger is found fresh in root form. It can be dried and ground as per the requirement of the dish. Ginger has a sweet, hot lemony flavour. In its fresh form, it is highly fibrous. Ginger is used in curries and general baking.
Saffron comes in small strands. It is soaked in lukewarm water or milk to release its full colour and flavour. Saffron adds rich flavour and colour to the food. It is also used in kulfis, kheer and biryani.
Fenugreek seeds boost flavours and are typically added towards the end of the cooking. It is also used in the tempering of South Indian cuisine.
It is dried gum extracted from the ferula plant sap. It has a pungent smell and aids in relieving gas problems.
Found in white and black varieties, sesame seeds are oil-rich and contain a good amount of calcium. They are added to variations of desserts across India.
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Other herbs and spices</h32>
- Dill
- Anise
- Cardamom
- Cinnamon
- Nutmeg and Mace
- Paprika
- Turmeric
- Black Pepper
- Red chilli peppers
- Spring Onions
- Shallot
- Celery
- Green chillies
- Cayenne Pepper
- Curry Powder
- Garam Masala
- Poppy seeds
- Nigella seeds
- Mustard Seeds
- Kapok Buds
- Curry leaves
- Black Stone Flower
- Ajwain Seeds
- Dry Mango powder
- Gooseberry Grass powder
- Onion seeds
- Sumac
- Chives
- Marjoram Leaf
- Rosemary
- Tabasco pepper
- Spearmint
- Wasabi
- Peppermint
- Chamomile
- Horseradish
- Juniper
- Wild Onion
Herbs and spices are essential for making dishes across the world flavourful. Understanding them enhances your cooking skills to different levels. These ingredients have been valued for a long time across various traditions making food enjoyable and satisfying.
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