“Herbs”
and “spices” have been added to foods throughout history for preservation,
flavor and medicinal uses. Although they are plentiful and inexpensive today,
herbs, spices, and other flavorings were considered as valuable as gold or
jewels for many centuries. It helped to shape human history, influencing
explorers to set out for the New World in the 15th century and also leading to
the establishment of trade routes between Europe, Asia, and Africa. Today,
modern technology, agriculture, and transportation systems make our diets full of
abundance and variety. Herbs and spices, although no longer worth their weight
in gold, nevertheless still play a crucial role in shaping cuisine and adding
interest to foods. They may also play a role in health, offering an opportunity
to add flavor without adding the health drawbacks of excess fat or salt.
Although many people think
herbs and spices are one and the same, they are not.
The
definition of herbs has varied throughout the ages. Generally, herbs are now
considered to be the aromatic leaves of plants that grow in a variety of
climates. The leaves are used fresh, dried, chopped, or crushed to add a subtle
taste to foods or oils. Sometimes they are steeped in water for teas and other
beverages. Herbs are usually added at the end of the cooking process because
long cooking times can erode their flavor. Spices have many of the same uses
as herbs. They are usually grown in tropical areas. Often, they have a more
intense flavor and are derived from a wider range of plant parts: the fruit,
seed, roots, flower bud, or bark. Spices are usually added at the beginning of
the cooking process.Both herbs and spices can be crushed for non-culinary uses:
for medicinal purposes or for use as fragrances in perfumes or lotions.
Nutrition
Herbs
generally contain less fat and carbohydrates than spices. Both do contain some nutrients.
For example, basil and cloves contain calcium and potassium. The small amounts
of herbs and spices used in cooking, however, minimize the nutritional
contributions they might make in this way. Herbs and spices add only a
negligible number of calories to the foods to which they are added. As a
result, they are an excellent replacement for both fat and salt when it comes
to flavouring food. Creative use of herbs and spices can make it far easier to
enjoy your meals while maintaining a healthful diet.
Selection
Fresh
herbs and spices deliver the most pleasing flavor. For that reason, many serious
chefs buy spices whole (such as the whole seed or stem) and grow their own. In
addition, many chefs have their own herb gardens to have fresh herbs on hand.
Herbs are both easy to grow and attractive. They are almost always perennial
plants, so they come back year after year. When buying them, look for products
that appear the freshest — those whose appearance and aroma indicate that the
time since they were harvested has been minimal. Avoid products that have mold
on them or are discolored. Dried herbs and spices are also
widely available.
“A general rule is that
1/4 teaspoon ground leaves or 1 teaspoon dried leaves should be used for each
tablespoon of fresh product.”
Storage
Both
herbs and spices can lose their potency over time, which is why proper storage is
critical. How this is done depends on the type of product purchased. Whole
spice seeds keep longer than ground spices. Both should be kept in tightly closed
containers in a cool, dry place. Dried herbs should be stored in the same way.
Exposure to light and heat can cause leaves to deteriorate. A rule for
determining whether the product is still good is to test its aroma. If there is
not much aroma,the product probably has lost most of its flavor and should be
replaced.Fresh herbs are highly perishable and may last only a few days in the
refrigerator. Maximize their shelf life by managing their moisture.
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