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Cooking Schools Guide: Spices and Herbs

While spices today are appreciated for their flavors and ability to transform the taste of meals, their history is rife with drama and even warfare. The values of spices in the ancient world were so great that at one time cinnamon was said to be fifteen times more valuable than silver. Even the word for salary is linked with the Roman word for salt, showing its immense worth. The Guide to Cooking with Spices and Herbs explains why spices and herbs were and continue to be so valuable and how to properly use them in cooking. Part of our extensive collection on culinary resources, this guide is appropriate for those studying food and cuisine. Whether you are highly familiar the history or uses of certain spices, or you are just beginning to learn, this resource provides valuable tools for furthering your education.

Popular Spices and Herbs

The spice trade has long been an economic impetus for colonial nations and empires. Limited growing opportunities resulted in a number of spices being extremely valuable. Islands such as Sri Lanka or the Spice Islands found off of Eastern Indonesia were hotly contested. Western involvement in acquiring resource rich land was a significant influence in colonization. In the 16^th and 17^th centuries, the Dutch and its trading companies fought against the Portuguese empire in order to control territory that produced spices. Today, a more global market coupled with greater availability results in reduced costs.  Some of the most commonly used spices are explained in the following section.

• Allspice is the dried fruit of the Pimenta dioica plant, which is part of the myrtle family. A highly aromatic spice, its taste is similar to clove with hints of cinnamon and nutmeg.
• Anise – The flavor of this plant is quite similar to tarragon or licorice. Anise is often used to flavor liquor or is found in soups.
• Basil is an herb which is used extensively in Italian as well as Indian and Southeast Asian cuisines. Most often, it is used fresh and is one of the main ingredients in pesto.
• Caraway, known also as meridian fennel or Persian cumin appears similar to the carrot and has a flavor that is similar to anise. Often, these fruits are used in breads as well as cheeses.
• Cardamom comprises several plants which are native to India and Bhutan and come from the ginger family. The seed pods have a unique and intense taste and are highly aromatic.
• Cayenne Pepper is perhaps more commonly seen as red pepper and is related to other plants such as bell peppers and jalapeños.  Marked by its spice, this pepper is used in a number of hot dishes.
• Chives are small edible onions that are among the most popular household herbs. A milder flavor than related species make chives conducive to a number of culinary dishes and are often used in soups and on potatoes.
• Cilantro refers to the leaves of the coriander herb.  Though coriander is used all over the world, cilantro is especially connected to Mexican and South Asian cuisine.
• Cinnamon is a spice is which is taken from the bark of several varieties of plants and is native to Southeast Asia. Used in a wide variety of dishes including sweet and savory, cinnamon has many uses and has long been valued by societies for its unique flavor.
• Cloves are extremely flavorful dried flower buds that are used whole or ground. White it was historically used in Indian cuisine, clove is often found in North African, Mexican and Dutch cuisines.
• Cumin is a dried seed that is related to caraway, parsley and dill. Among the very most popular spices in the world, cumin is a preferred flavor enhancer in many dishes.
• Curry Powder is a collection of spices often including turmeric, cumin, and pepper and sometimes including ginger, caraway, cinnamon, clove, mustard seed, or cardamom. Inspired by South Asian and Indian cuisine, curry powder was popularized in the Western world during the 20^th century.
• Dill is favored in the cuisines of Sweden, Russia and Central Asia. The leaves and seeds are both used, but have different flavors and are often used for different purposes.
• Garlic is primarily used for flavoring fish, meat and sauces. Many cultures value garlic for its health benefits; it is a strong antibiotic, lowers blood pressure as well as cholesterol.
• Ginger is a spice that is related to turmeric and cardamom, which gains its flavor from a number of volatile and non-volatile oils. Outside of its use in many Asian dishes, ginger is often a main ingredient in candies and beverages, and is frequently pickled.
• Mint – Both spearmint and peppermint are part of the Lamiaceae family. Members of this family are very highly aromatic and grow perennially. Mint leaves are sometimes used for seasoning lamb, as in Middle Eastern cuisine, though Western cuisine often uses mint for flavoring beverages and sweets.
• Nutmeg is the seed of a few different species of trees that come from Indonesia. It is often used in Western cuisines for its sweet taste and complex flavor, but is also used in a variety of drinks.
• Onion – A universal ingredient found in an especially wide variety of cultures and geographic locations, onion comes in many forms. Appropriately, onion is also used a number of different ways and can be found cooked, pickled, or raw.
• Oregano is a genus of the mint family that typically grows perennially. In modern cuisine, this herb is most commonly associated with Italian-American dishes, though it is also used in Turkey and certain parts of the Mediterranean.
• Paprika – Literally meaning pepper in many European languages, paprika is ground and dried bell peppers.  The many varieties of paprika are often used as garnishes and coloring agents.
• Black Pepper – The fruit of black pepper is the world’s largest spice commodity and is highly valued in European and Western cuisine. While it has its origins in India, Vietnam is the world’s largest producer of pepper.
• Rosemary comes from the Mediterranean and has a slightly bitter taste and fragrant aroma.  Outside of use in cooking, the herb has a long medicinal history.
• Sage is marked by a strong flavor that is mildly peppery and is often used with meats that have high fat content.  Shred or whole, sage greatly adds to the overall flavor profiles of many dishes.
• Saffron is the most expensive spice in the world by weight and has a bitter taste and earthy honey smell. It is often used for its ability to add a golden color to dishes.
• Thyme is primarily used to season meats but can also be found in many soups. It is frequently found in Levantine, Near Eastern and some European cuisine.
• Vanilla – Originating in Mexico, vanilla was historically used by indigenous peoples of Mesoamerica. Highly valued for its sweet flavor and frequently used as an extract, vanilla is often found in baked goods.

Popular Recipes

While there are an endless number of recipes which utilize common spices, the recipes provided in this section are popular dishes that prominently feature a few key spices. Traditional and seasonal dishes are among those given here.  Often strongly regional dishes are the result of geographic influences and available spices. It is no surprise that goulash, which relies upon paprika, comes from bell pepper rich Hungary or that curry dishes employ cumin, coriander, turmeric which are readily available in India and South Asia. These culinary staples were also sometimes made possible by the spice trade. Allowing cultures to use spices that they normally would not have had access to resulted in the creation of original dishes.

• Goulash – The most popular use of paprika is in Hungarian goulash. A saucy and spicy meat dish or soup, goulash is named after cattle herders who were known to eat the dish frequently.
• Cilantro Chicken – While cilantro is most commonly used as a topping, it can also be made into a primary ingredient. This chicken recipe imparts a strong cilantro flavor which is complemented by garlic and honey.
• Basil Pesto – A staple in Italian cuisine, pesto is a mixture of basil, pine nuts, and olive oil. It is usually used in pasta dishes or applied to chicken breasts.
• Chestnut and Thyme Stuffing – Thyme is often used in stuffing intended for use in turkey or chicken. The provided recipe is especially appropriate for a Thanksgiving meal.
• Eggnog – A sprinkle of nutmeg greatly enhances the flavor of the classic holiday beverage. The aroma of nutmeg further lends itself to rich tastes of milk and cream.
• Seafood Paella – Saffron complements seafood flavors found in this traditional Spanish rice dish which comes from the Valencian community. A medley of prawns, mussels, and clams spiced with clove, onion and fennel result in a hearty, earthy taste.
• Vanilla Extract – Make your own vanilla extract using vanilla pods. Extract may be advantageous for use in baking or as a ready to use liquid flavor enhancer.
• Caraway Soda Bread – The pungent taste of caraway distinguishes this soda bread from others. Due to its powerful flavor caraway is sparsely added.
• Pasta with Sage and Pine Nuts – Pasta blends well with butternut squash, garlic, sage, and pine nuts.  This pasta dish distinguishes itself through its use of sage and the unique taste imparted from pan frying the pasta.
• Garam Masala is a significant ingredient in many curry recipes that is composed of a number of different hot spices. Instructions are provided in text and accompanied by an informative video detailing how to create this blend of spices.
• Indian Curry Recipes – Many Indian style curry recipes are provided at this blog which also includes instructions for creating ingredients such as ghee.  Lamb Keema Aloo and Bengali curry are among the recipes featured here.
• Pho is a Vietnamese noodle soup which incorporates coriander, cloves, cinnamon, anise and cardamom. Meats such as brisket, flank steak, soft tendon are often included.
• Cinnamon Rolls highlight the rich and sweet flavor of cinnamon. This breakfast pastry is often found in North America and Northern Europe.

Additional Resources

Further advice on how to best use spices and herbs in cooking can be found in this section which builds upon the resources given in the previous sections. Tips for pairing spices with different foods, additional recipes, and explanations of spice related terminology or concepts are available here.

• Tips for Using Spices – Frontier Natural Products offers this list of foods and spices which complement their flavors. Learn what spices generally fit different types of foods, or what herbs to use to achieve a certain effect.
• The Pungency of Spices is determined through testing which analyzes the presence of capsaicinoids. The measurement of hotness in spices is conveyed through Scoville Heat Units.
• The Quest for Herbs and Spices –Learn about what differentiates herbs from spices, and which goes with specific types of food. Further, the application and benefits of spice rubs are explained.
• Roasted Cauliflower – Cumin, coriander and almonds are prominent features of this vegetarian recipe. While the use of spice in this dish is not authentic, it nonetheless creates a flavorful snack.