Creative Cooking: Identifying Herbs and Spices :Creative Cooking: Identifying Herbs and Spices
Herbs :Herbs The flavorful leaves and stems of plants
Store in tightly closed containers in a cool, dark place
Fresh herbs keep about two weeks
Dried herbs keep their flavor about 6 months
Dried herbs are stronger than fresh:
1 Tbsp fresh = 1 tsp dried
Spices :The dried, ground buds, bark,seeds, stems or roots of aromatic plants and trees
A few are sold fresh, such as ginger
Most grow in tropical countries
Store in a tightly closed container in cool, dry place
Ground spices keep their flavor for about a year, whole spices may last 3 years Spices
Herb: Basil :Herb: Basil Mint family, tender leafy stems
Mild, licorice-like flavor
Use in tomato dishes, meat, poultry, veggies and salad dressings
Herb: Bay Leaf :Herb: Bay Leaf Sweet Bay or Laurel Tree
Native to Mediterranean region
Strong pungent flavor
Use in stews, soups
Use whole leaf, remove after cooking
Herb: Oregano :Herb: Oregano Strong, clove-like flavor
Use in Italian and Mexican dishes:
Spaghetti sauce, chili, pizza, veggies, cheese dishes
Herb: Rosemary :Herb: Rosemary Fresh, sweet, piney flavor
Mint family, the leaf of an evergreen shrub
Use with meats, eggs, veggies, fruits
Herb: Parsley :Herb: Parsley Mild, pleasant flavor, fresh, piney flavor
Flat or curly leaf
Use with meat, fish, poultry, cheeses, stuffing
Herb: Cilantro :Herb: Cilantro Looks like parsley, but has its own unique flavor
Used in Mexican and Spanish cooking
Use fresh leaves in sauces and salsa
Herb: Mint :Herb: Mint Many varieties
Most common: peppermint and spearmint
Used to flavor sweet and savory dishes
Herb: Thyme :Herb: Thyme Shrub of the mint family
Sharp, spicy flavor
Use to season meats, poultry, fish, stuffing, tomatoes, and fresh salads
Herb: Dill :Herb: Dill Feathery leaf
Delicate flavor
Use in sauces, dressings, in pickling, with fish dishes
Spice: Pepper and Peppercorns :Spice: Pepper and Peppercorns Hot, biting, pungent flavor
Grapelike clusters of small berries
Berries start green and turn red as they ripen
Four varieties: Green, black, white and pink
Each has its own unique flavor
Spice: Cayenne :Spice: Cayenne From hot red peppers
Ground into powder
Strong pungent flavor
Has the power to make any dish fiery hot
Spice: Chili Powder :Spice: Chili Powder Spicy, hot, pungent flavor
A blend of cumin, garlic, onion, chile peppers
Used in Tex-Mex cooking, chili, soups, barbecue sauces, dishes made with corn
Spice: Cinnamon :Spice: Cinnamon Warm, spicy, pungent aroma and flavor
Thin dried inner bark of evergreen tree in the Laurel family
Widely used in baking industry
Spice: Nutmeg :Spice: Nutmeg Sweet warm spicy flavor
Kernel or seed from evergreen
nutmeg tree
Best if purchased whole and
grated fresh
Spice: Cloves :Spice: Cloves Strong, hot, pungent flavor
Dried unopened bud of evergreen tree
Nail-shaped
Used whole (savory dishes) or ground in the baking industry
Spice: Ginger :Spice: Ginger Strong, aromatic, sweet, peppery flavor
The underground stem of a plant native to Asia
Grown in tropical climate
Sold as “hand” of ginger
Dried ginger used in baking to flavor cookies and cakes
Fresh grated ginger used in Chinese cooking, Japanese serve pickled ginger with Sushi
Allspice :Allspice The dried unripe berry of a tropical evergreen tree
Its flavor combines the flavors of nutmeg, clove, and cinnamon
Used for pickling, stews, baking
Garlic :Garlic Member of the same family as the onion
Edible part is the root, “cloves”
Strong pungent flavor
Use in soups, dips, sauces, marinades, salad dressings, etc.
Creative combinations of herbs and spices :Creative combinations of herbs and spices Infinite flavor combinations, savory and sweet!