Anyone who has ever made a meal probably knows the importance of herbs and spices. They add texture, flavor, aroma, color and are basically the soul of a dish. Herbs are not necessarily overpowering and strong and spices does not mean the food is hot or spicy. Both herbs and spices can be paired together to create a symphony of flavors. You need not be limited to conventional pairing, think beyond the salt shaker and cook with herbs and spices. It is easier to cook if you understand your ingredients and the subtle and sometime not so subtle difference between them.
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.” – Charlemagne 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.
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. The trick is to get the right blend, in either case so that no one herb or spice, dominates the dish. While the spice blend is stronger the bouquet garni is often subtle. Some classic combinations* are :
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. Herbs are not only used for flavoring but are also used as a garnish, not only adding flavor but visual appeal to the dish. Spices could be used for garnish but are not as popular as herb. Herbs are best used when it is fresh, and have a short shelf life, however you can store your spice in an air-tight container for as long as a year. In fact, some spice blends needs to be aged a bit like rasam powder. You can use dried herbs but they are not as aromatic as fresh and you certainly cannot use dried herbs for garnish. Herbs needs to be refrigerated or stored in water like cut flowers while spices are best preserved in glass bottles in your pantry. Herbs can be grown in your backyard, they are usually annuals and easy to grow. Spices can certainly not be grown in the back yard. Some plants like cilantro/coriander can be both herb and spice. The leaf is the herb while the seed is the spice. Dill is another example. Both herbs and spices can be used for savory dishes, desserts, jams, chutneys , dips, cocktails and mocktails. You can use herbs and spices in various ways:
Basil : Sweet basil is the most common basil and widely used, but there are over fifty kinds of basil. Most people think of basil married to tomato in a pesto or used as garnish for dessert and savory dishes. Think beyond they can be used with other herbs like garlic, juniper, mustard, paprika, rosemary and can be used in soups, salads, pies, tarts.. Creamy Chipotle Salad Sundried Tomato Pesto
Mint: is not just a pretty looking green herb that can garnish your mojito, it has been used in savory and desserts for flavor and garnish alike. There are several kinds of mint, spearmint, chocolate mint, lavender mint, curly mint to name a few. It’s got a strong fresh aroma and the stems are not preferable to use unless they are tender. They pair well with cilantro and cumin seeds. Pesto Mint Braided Bread Potato in Mint Gravy
Cilantro : also known as coriander and chinese parsley are all and the same. Cilantro is widely used in Indian cuisine and no curry is complete without the garnish of cilantro. There is a debate on the nomenclature or common name of this herb, in some part of the world coriander is the dried seed, while some still believe it is the leafy part. Pairs well with mustard and cumin and with the herb mint.
Potatoes n’ Peas Curry Sage: is an evergreen perennial shrub, so you do not have to plant it every year, it keeps coming back. It has a beautiful delicate aroma and pairs very well with poultry, but not limited to it. It is often paired with thyme, marjoram, and rosemary.
Sage Popsicles Sage Apple Pastry Chamomile : the flowers of this herb looks like daisy, Don’t just use it to make your tea infusion, try it in pannacotta, shortbread, and you can make a lot of cock-tail infusions too. It’s a very floral and sweet aromatic herb, the flowers are used to flavor the food. Pairs well with spear mint. Detox Tea Commonly Used Spices
Coriander : coriander spice is the seed of the coriander/cilantro plant. While the leaves are used as a herb the seed is a spice. It has a very mild flavor and is not at all sharp – this is probably one of the milder spices. It is the main ingredient of garam masala. It pairs well with almost all the spices.
Cinnamon : great for sweet and savory dishes. Cinnamon is a bark. It has a warm sweet aroma, great for sweet and savory dishes. It pairs very well with clove and black pepper.
Clove : Cloves originated in Maluku Islands of Indonesia, the earliest documented history. Clove is a very warm spice that has a sharp aftertaste. Pairs well with cinnamon, black pepper, nutmeg and ginger.
Cumin : Cumin is another nutty spice that is widely used in Indian cuisine has its origin in Nile valley of upper Egypt. About 400 years ago. Cumin has a nutty flavor but when dry roasted it has a smoky flavor to it. Pairs well with coriander, cilantro, black pepper, ginger, and you can make a marinade with cumin and yogurt.
All Spice : also called Jamaica Pepper, In the early 17th century, it was named allspice because spice traders identified it with a combination of flavors: clove, cinnamon, and nutmeg. The leaves of the allspice tree has the same flavor as the fruit, but lose their potency when dry. It’s great to use in breads and cakes and not only curries and chicken. Pairs well with rosemerry , sage and ginger. Garam Masala Spice Blend All Purpose Spice Blend Sambhar Spice Blend
1- C- chamomile 2- A- mint 3- D- turmeric 4- C- both 5- D- fenugreek seeds 6- B- saffron 7- D- bay leaf 8- B- curry leaf 9- A- cilantro 10- A- berries * Spice blend recipes can vary from region to region and there can be various combinations of the same.
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Cinnamon is a powdered spice that can be made from the bark of a few different trees that fall under the genus Cinnamomum. Spices like cinnamon are made from the aromatic seeds, bark, flowers, and roots of plants that have been dried and crushed. Oregano, however, is an herb derived from the herbaceous oregano plant.
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.” – Charlemagne 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.
Anyone who has ever made a meal probably knows the importance of herbs and spices. They add texture, flavor, aroma, color and are basically the soul of a dish. Herbs are not necessarily overpowering and strong and spices does not mean the food is hot or spicy. Both herbs and spices can be paired together to create a symphony of flavors. You need not be limited to conventional pairing, think beyond the salt shaker and cook with herbs and spices. It is easier to cook if you understand your ingredients and the subtle and sometime not so subtle difference between them.
Cinnamon : great for sweet and savory dishes. Cinnamon is a bark. It has a warm sweet aroma, great for sweet and savory dishes. It pairs very well with clove and black pepper.
Potatoes n’ Peas Curry Sage: is an evergreen perennial shrub, so you do not have to plant it every year, it keeps coming back. It has a beautiful delicate aroma and pairs very well with poultry, but not limited to it. It is often paired with thyme, marjoram, and rosemary.
Is ginger a spice or an herb? Ginger is listed as an herb in many culinary recipes while others classify it as a spice. Some call dried ginger powder a…
Spices are obtained from roots, flowers, fruits, seeds, or bark. Spices are native to warm tropical climates and can be woody or herbaceous plants. Spices often are more potent and stronger flavored than herbs; as a result they typically are used in smaller amounts. Some spices are used not only to add taste, but also as a preservative.
Herbs are obtained from the leaves of herbaceous (non-woody) plants. They are used for savory purposes in cooking and some have medicinal value. Herbs often are used in larger amounts than spices. Herbs originated from temperate climates such as Italy, France, and England. Herb also is a word used to define any herbaceous plant that dies down at the end of the growing season and may not refer to its culinary value at all.
We often use the words herb and spice interchangeably. Herbs and spices are obtained from plants. (Salt is neither a spice nor an herb. It is actually a mineral.) Herbs and spices are used primarily for adding flavor and aroma to food. And both are best used fresh but can be saved by drying. While there are similarities, there also are subtle differences between herbs and spices.
5 Excellent Benefits Of Cinnamon | Cinnamon Tea Recipe
FAQ
Is cinnamon a herb?
What’s the difference between a spice and an herb?
Is cinnamon a tree?
Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice.
What is the best type of cinnamon for health?
There is no difference between the two main types of cinnamon, ceylon and cassia for health. Both promote the same effects but cassia can be toxic if consumed in excess because it contains coumarins.
Is cinnamon a supplement?
Cinnamon is available as a supplement, as well as a spice. Supplements may have an impact on health and disease. However, the Food and Drug Administration (FDA) do not regulate supplements, so there might be concerns about quality, purity, and strength.
Is cinnamon a traditional Chinese medicine?
Additionally, cinnamon was also recorded in other famous traditional Chinese medicine books, including the Tangye Bencao, Bencao Gangmu, Bencao Jingshu, Bencao Huiyan, etc. In modern times this herb has become a common traditional Chinese medicine for treating nephropathy, dysmenorrhea, menoxenia, and diabetes.