HERBS & SPICES

Fresh Herbs/Dried Herbs

     There are no substitutes for fresh herbs, but if you have to use dried ones, use only half as much dried herbs as fresh, and add them at the same time as you would add fresh. Dried herbs lose their potency six to 12 months after opening; you can test dried herbs for freshness by rubbing them between your fingers—if they don't smell bright, throw them away and buy a new jar.

     Whole spices will last about twice as long as ground spices. The flavor of ground spices will go downhill after a year, as with the flavor of dried herbs. Write the purchase date on stick-on dots to track age of spices and herbs. To maximize the flavor from any dried herb, push the herb through a mesh sieve (or crush herb between your fingers) to release flavorful oils.

Allspice – similar to cloves, cinnamon, and nutmeg. Used for baked goods and desserts, fruit dishes, sweet potatoes, squash, turnips; used whole in pickling marinades.

Anise - similar to licorice; used for baked goods, especially fruit pies; orange sauce for poultry.

Arrowroot – white powder made from ground root; used as a neutral-tasting thickening agent similar to cornstarch; mainly used for texture, not flavor; often used in frostings and pie fillings.

Basil – a leafy herb; a member of the mint family with a more mellow flavor; goes with many dishes, especially poultry and tomato-based dishes and sauces, cooked vegetable and seafood.

Bay Leaf – a strong, pungent herb; use carefully; great in soups, casseroles, sauces, stews, beef and lamb; a key ingredient in pickling spice.

Caraway – very aromatic spice; distinctive, slightly sweet; hint of licorice flavor, slightly bitter; often used in German cooking; commonly used in cheese dips, spreads, sauerbraten, sauerkraut and pork dishes; often used in breads; good with cabbage, carrots and cheese.

Cardamom – a member of the ginger family; very aromatic; exotic, sweet flavor; combine with other sweet spices for baked goods; used in liqueurs and coffees; used in Indian curries.

Celery Salt – strong aromatic, slightly bitter flavor of celery blended with salt; used in stews, soups, salad dressings, coleslaw.

Chervil – similar in flavor to parsley and tarragon; used in salads, stuffing, sauces, omelets; often used in French cuisine.

Chili Pepper, Dark Ground – very warm, spicy, mellow flavor; deep red-brown color; often used in Mexican, Southwest and some Asian cuisine; sauces and meat dishes.

Chili Pepper, Red Whole – hot, spicy flavor; whole, small red chilies; often used in Mexican, Southwest and some Asian cuisine; sauces and meat dishes; the whole pepper is aesthetically pleasing and can be used as garnish as well.

Chili Powder – warm, mellow, earthy flavor; often used in Mexican, Southwest and some Asian cuisine; sauces, egg, poultry and meat dishes; combines well with cilantro, basil, ginger.

Chinese Five-Spice – aromatic blend; reminiscent of sweet licorice flavor; used in oriental dishes; often used on roast pork, roast duck, and barbecued spare ribs.

Chives, Dehydrated – has a delicate onion flavor and green color; used with eggs, sour cream and potatoes, cottage cheese, cooked vegetables, creamy sauces, creamy soups, salad dressings.

Chives, Freeze-Dried – has a delicate onion flavor; freeze-drying preserves bright green color and natural shape of the herb; same uses as Dehydrated Chives.

Cilantro – the leaves of the coriander plant; has fresh parsley-citrus flavor; used in Mexican and Asian dishes, salsas, poultry, soups, stews, fish.

Cinnamon, Ground – fragrant, slightly sweet spice; used in baked goods, puddings; great with chocolate.

Cinnamon Sticks – fragrant, slightly sweet spice; used in baked goods, puddings; great with chocolate; has a rich brown color and a unique shape which makes them good for garnishing warm drinks and desserts.

Cloves – strongly aromatic, spicy-sweet flavor; used in baked goods, fruit, sweet yellow vegetables, ham, and pork roasts; the whole ones are decorative for garnish.

Coriander – flavor similar to orange peel; used in baked goods, poultry stuffing, curries, pickles; whole coriander is a hard, round seed the size of a peppercorn

Cream of Tartar – basically without flavor; used to obtain a certain consistency, especially in frostings and meringues to form dry shell on surface; acts as a drying agent similar to cornstarch.

Cumin – warm, earthy flavor; often an ingredient in chili powder and curry; yellow-brown powder; used in Mexican and Indian dishes, deviled eggs, chili, soups, pork, cheese dishes; whole cumin is a yellow-brown seed resembling caraway.

Curry Powder – a blend of warm, earthy, rich spices; has rich golden color; often used in dishes with origins in India and Southeast Asia.

[more to come]

Marjoram - This pungent herb is especially good with beans, lamb, and other red meats.

Oregano - Great in tomato sauces, chili, Mexican and Latin dishes, and sprinkled on pizza. Dried oregano does not have the same sharp bite as fresh, but it does have a distinct and recognizable floral element.

Rosemary - Works well in long-cooked dishes (especially those with Italian flavors) like soups, stews, and braises. Too much dried rosemary can turn a dish bitter, so use sparingly.

Sage - We prefer rubbed (or finely crumbled) sage to the ground or chopped kinds. Use with poultry, stuffings, pork, and full-flavored vegetables (like squash), and in butter sauces.

Star Anise – more intense flavor than regular anise; stronger licorice flavor; same uses as anise, but also for garnish because of its unique shape (a hard, star-shaped pod with a wood appearance).

Thyme - Good for long-cooked soups and stews and with roasted meats and poultry; pairs especially well with the flavors of mustard and lemon.

[more to come]