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1 Chapter 1 : Brewing Ingredients - Flavourings, herbs and spices The Malt Miller Herbs, Spices, and Seasoning Guide It is hard to imagine what cooking would be like without the unique flavors provided by herbs, spices, and the many seasonings available. For centuries Herbs and Spices have been an integral part of many of the world's great cuisines. Hints For Using Herbs and Spices: Substituting dried herbs for fresh herbs: Dried herbs are stronger in flavor than fresh leaf herbs. When using dried herbs, crush them in the palm of your hand or between your fingers. This will release the flavor quicker. Use only one strong-flavored herb rosemary, sage, winter savory, etc. A strong-flavored seasoning may be combined with several mild-flavored ones. Whole herb leaves are a better choice than ground or powdered herbs because they hold their flavor longer in storage; pulverize just before using. Substituting whole spices for ground spices: When doubling a recipe, do not double the herbs and spices. In general, always taste for seasoning before adding salt. Also, every dish on the menu does not need to be herbed â two or three at the most is enough. Use only one 1 strong-flavored herb rosemary, sage, basil, mint, dill, marjoram, tarragon, thyme, etc. However, a strong-flavored herb may be combined with several mild-flavored ones chervil, chives, parsley, savory, etc. Grinding and Crushing Herb and Spices Grinding or crushing herbs and spices immediately before cooking releases the aromatic flavor of the herb or spice and will deepen the flavor of any dish. For crushing a small amount of herbs or spices, a mortar and pestle is quick to use and you can control the coarseness of the grind. For large batches of herbs and spices, a spice mill or a coffee grinder is convenient and quick. To simply crack or crush some spices without grinding them to a powder, place the spices in a sturdy plastic bag and then set on a cutting board. Bear down with the bottom of a heavy saucepan or a heavy wooden rolling pin. If you are grinding spices to add to delicate baked goods, sift them after grinding to get rid of any woody bits and pieces. Buying Herbs and Spices Most herbs and spices are sold both whole and ground. It is preferable to buy whole spices and grind them yourself. Shop in a busy store for your herbs and spices. Busy stores are more likely to move their inventory rapidly and thus have fresh herbs and spices. Consider buying high-quality spices from reputable mail-order companies. I, personally, have found that they are always very fresh and aromatic. For whole spices, check that there is very little powder or broken bits in the container. For ground spices, the finer the grind, the better the quality. When buying spices and herbs from a large bulk bin, make sure there is plenty of aroma. What is bouquet garni? Bouquet garni boo-kay gahr-nee are little bundles of herbs and spices tied together with twine or wrapped in cheese cloth. These packets of herbs and spices are added to soups, stocks, sauces, braises, or any dish with a lot of liquid and requiring a long simmer. This technique keeps all the herbs and spices together, making for easy removal when the dish is cooked. Some cooks leave a few inches of twine on the bouquet garni and tie the end to the pot handle for easy removal. Others let the package swim freely in the pot. How much is a sprig? Unless a recipe specifies a length of a sprig, a sprig is about a 4-inch piece of stem with the leaves still attached. How much is a bunch? A small bunch of herbs is equal to a small handful of sprigs, a little less than 1 inch in diameter, 3 to 4 inches long and about 1-half ounce by weight. Handling and Storage of Herbs and Spices: Whole spices will keep their flavor indefinitely as long as they are kept in tightly closed containers away from heat and light. Herbs in leaf form will keep longer than herbs in ground form. Ground spices and herbs will keep their flavor for up to a year after purchase whether opened or unopened, as long as they were fresh when purchased and kept in tightly closed containers in a cool place. If kept at room temperature, in a pantry for example, herbs and spices will keep for only 6 months. Never store herbs and spices next to or above the stove this will shorten their life. To tell if a herb or a spice has lost its flavor, smell it â if it has no aroma, it should be discarded. Shelf Life and Storage of Herbs: Heat, light, and moisture damage the dried botanicals. Proper storage for medicinal and culinary herbs requires glass containers, well-sealed, away from moisture, heat and light. Do not store herbs or spices in plastic, vinyl bags, aluminum or tin containers. Avoid keeping herbs near the stove, in the refrigerator, or in the bathroom. With proper storage, you can expect the following shelf life: Page 1

2 Chapter 2 : Spices McCormick Retail spice shop and online mail order. Salt and Spice Global Flavourings supply Herbs, Spices, Chillis, Salts, Sugars and Spice Blends. Small spice jars to catering tubs. May be purchased as whole, dried berries or ground. When using whole berries, they may be bruised--gently crushed with the bottom of a pan or other heavy instrument--to release more of their flavor. ANISE Green-gray fruit or seed of plan of parsley family; available whole and in extracts; unmistakable strong licorice flavor. Used extensively in confections, sweet pastries, and as a flavoring in liqueurs. Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets. Good in vegetable dishes, fish and seafood, stews and pickles. Use with poultry dishes, Swiss steak and tomato- based sauces. They are pickled in vinegar or dried and salted. Use in cakes, breads, soups, cheese and sauerkraut. Used for coffee cake, sweet breads, fruit salad dressings, cookies, cakes, pickling spice. Also called fresh coriander and commonly referred to as Chinese parsley. The aromatic bark of types of laurel trees, it is sold as sticks or ground. Provides flavor to both sweet and savory recipes. Used whole or ground as a seasoning. Particularly used for sausages and variety meats. Use in chili, marinades, and basting sauces, and add to huevos rancheros or other egg dishes. Most curry powders will include coriander, cumin, chili powder, and turmeric. DILL Fine, feathery leaves with a sweet aromatic flavor sold fresh or dry. Seeds and leaves are both used as a spice. Has a sweet hot flavor. Wide variety of uses. Popular for seasoning pork roasts and fish dishes. Buying these herbs premixed avoids the risk of a possible flavor imbalance. Use for omelets, egg and cheese dishes, meats, game, meatloaf, sauces and gravies. Ingredients include anise, cinnamon, star anise, cloves, and ginger. Robust flavoring, available as garlic powder, garlic salt, garlic chips, garlic seasoning powder, and garlic juice, in a huge variety of dishes. It is used as a confection or condiment. It may be found crystallized or candied, ground or as a syrup. Add to marinades and sauces for game and lamb. MACE Produced from the same fruit of the nutmeg tree. A delicate seasoning long a favorite in oriental cooking. Intended for seasoning vegetables and mild-flavored meats; also has an affinity for dishes with acid ingredients, such as tomatoes and wine. MINT The most common commercial types of mint are spearmint and peppermint. Refreshing, sweet herbs used fresh or dry to flavor lamb, poultry, vegetables and fruits. May be bought already ground or for fresher flavor, whole. Use fresh or dried for all types of savory dishes. Especially popular with tomatoes and other vegetables. Paprika is more than a garnish. It is a seasoning that is a food enhancer for many dishes, including casseroles, baked potatoes, appetizers, rarebit, chicken, veal and salad dressings. Available in two varieties: Best when used fresh but can be used dry. POPPYSEED Used for fruit salads and salad dressings, sprinkled over yeast breads or rolls before baking, use in cottage cheese, cream cheese, scrambled eggs, pie crust, cheese sticks, fruit compotes, and noodles. Used for pumpkin pie, gingerbread, cookies, fruits, squash, sweet potatoes, applesauce, and other apple dishes. Use with partridge, duck, poultry, lamb, veal, seafood and vegetables. A strong, aromatic flavor. Use in soup, chicken, rice and fancy bread. SAGE Pungent herb used either fresh or dried that goes particularly well with fresh or cured pork, lamb, veal, poultry or vegetables. Blends well with other herbs. May be used alone or in combination with other herbs in stuffings for meat, fish or poultry; egg dishes; sauces; soups; meatloaf and hamburgers; stews; beans; cabbage; peas; and tomato juice. SHALLOT Small member of the onion family with brown skin, white-to-purple flesh, and a flavor resembling a cross between sweet onion and garlic. Chinese brands tend to be saltier than Japanese. It is hot, so use judiciously; a few drops go a long way. THYME Fragrant, clean-tasting, small leafed herb, popular fresh or dried as a seasoning for poultry, light meats, seafood or vegetables. Turmeric is somewhat medicinal in aroma and should be used with restraint. Used primarily in pickling. Popular as a marinade ingredient or table sauce for foods, especially red meats. Page 2

3 Chapter 3 : Herbs, Spices, and Seasoning Guide, Flavor Enhancers, Flavorings Dill - Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes. Use it for pickling, with fish, and over potatoes. Fenugreek - Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavor. Fresh or dried, whole or ground, judicious use of herbs and spices elevates your cooking to a new level. Familiarize yourself with the most commonly used herbs, spices and blends; build a collection of jars in your pantry; and maybe even cultivate some greens on a windowsill. Doing so might inspire a new culinary world for even novice cooks. Fresh herbs are nearly always superior to dried, but dried herbs are still a vital pantry staple and the next best alternative. Basil is ubiquitous in Italian cuisine and the best friend of tomatoes and olive oil. The fresh leaves, whole or torn, shine in a caprese salad, on a pizza and blitzed into homemade pesto. Sprinkle dried basil into sauces, soups or bread dough. Bay leaves, which come from a species of laurel tree, are one of few herbs that are better dried than fresh. The leaves have a slightly bitter and woodsy flavor. They are most often simmered whole in a stock, stew, soup or sauce, but removed before eating. Use them to subtly flavor a pot of lentils or beans. Thin, tubular and bright green chives are a member of the onion family and have a sweet, mildly oniony flavor. Snip them with scissors to enhance scrambled eggs, omelets, baked potatoes and fish dishes. Cilantro, also known as coriander or Chinese parsley, has a distinctive peppery flavor and is used liberally in Mexican, Middle Eastern and Asian cooking. Discard all but the most tender stems and tear them along with the leaves, or use them whole as a raw garnish or near the end of cooking. Cilantro shines in guacamole and seviche, on fish tacos, in Thai curries and over chow mein. Dill is leafy, light and fernlike in appearance with a sharp flavor that pairs well with sour cream, cucumber and smoked fish. Use it in homemade dips, in quick pickles and alongside lox. Aromatic and slightly citrusy, marjoram and its close cousin oregano or sweet marjoram are common in Mediterranean cuisine. Greek and Italian fare, from salad dressings and marinades to kebabs and roast lamb, benefit from either herb. Mint is fresh, clean tasting, fragrant and familiar. Use fresh peppermint leaves to make refreshing tea with nothing more than hot water. Spearmint lends itself to desserts, whether garnishing berries or paired with chocolate, as well as savory fare like grain salads, fish and lamb. Parsley, once relegated to the role of a useless garnish, is one of the most versatile of all herbs. Curled and Italian or flat-leaf varieties add a freshness to dishes from northern Europe, the Mediterranean, Middle East and the Americas. Mince it with garlic and lemon zest to make gremolata, a fantastic seasoning for vegetables, meats and fish alike. Rosemary is piney and resiny with a very strong and distinctive aroma. Go easy with rosemary, whether stripped fresh from its woody stems or dried, to prevent unpleasantly strong bites. Rosemary is great with roasted meats and vegetables, especially pork and lamb. British pork sausages and sage and onion stuffing for poultry would not be the same without sage. Unlike leafy, green herbs, spices can be seeds, roots, fruits, vegetables or even bark. Their flavors are complex, sometimes adding heat and always offering flavors that have no substitute. Cinnamon comes in stick or ground form, both sources from the dried bark of a tree. The spice has many sweet and some savory applications. You need it for desserts from apple pie to doughnuts and cookies, and a little goes a long way in defining the flavors of Greek moussaka and Persian rice dishes. Cloves, dark brown, woody stems, are hard, astringent and strongly aromatic. Traditional European Christmas fare, including mince pies and Christmas pudding, require cloves. They are also used to decoratively stud a whole ham. Ground cloves should be used in small amounts; pick out whole ones before eating. The herb and spice aisle of the supermarket offers a number of blended seasoning mixtures intended for specific applications. They can be quite useful. Poultry seasoning, usually a blend of parsley, thyme, tarragon, marjoram and bay leaf, is perfect for seasoning the skin of a roast chicken or turkey. Bouquet garni is whole stalks of parsley, thyme and whole bay leaves. Tie them in a bundle with kitchen twine or inside a piece of cheesecloth to simmer with a sauce, stock or stew. Remove and discard a bouquet garni before serving the dish. Fines herbes comprise equal amounts of parsley, chives, tarragon and chervil. Herbes de Provence is rosemary, oregano, marjoram, thyme, savory and lavender. The most common spice blends used in Indian cuisine are curry powder, with considerable variance in Page 3

4 components, proportions and heat; and garam masala, which is usually added near the end of the cooking time. Curry powder nearly always includes cumin, coriander and turmeric. Chinese five-spice powder combines Sichuan peppercorns, star anise, clove, fennel and cassia. Chili powder for seasoning chili is usually a blend of ground red chili powder with cumin and other spices. Pumpkin pie spice, a seasonal offering, is cinnamon, nutmeg, cloves and ginger. Page 4

5 Chapter 4 : Herbs, Spices, and Seasonings Tom Stobart's award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically, over different herbs, spices, and flavorings found. Fresh Flavors by Laura on November 6, in Christmas, Food, Jan29, Preparing, Seasonal, Thanksgiving Holiday A little oregano, fresh rosemary, cinnamon, freshly ground pepper, vanilla beans, Italian spice blend, kosher salt. From baking to cooking and from breakfasts to desserts, spices and seasonings are an integral part of holiday foods. Keeping Fresh Herbs Keeping fresh herbs in perfect condition and handy for holiday meal preparation is essential for maximum flavor. If using fresh herbs, such as cilantro, parsley, basil and sage, first snip off the bottom of the stems. Place the stem of the herb into a jar or glass partially filled with water. If storing in the refrigerator, loosely cover the leaves with a plastic bag. Keep in mind that different herbs love different environments. For instance, cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can go either way â stored at room temperature or in the refrigerator. Additionally, basil is best when stored at room temperature because it is susceptible to damage from cold. Once the water starts to discolor after several days, change the water. If you have an herb keeper on hand, you can store various bunches of fresh herbs without cross flavoring for around three weeks. Bottled Herbs and Spices Do you even know how long that bottle of mace has been sitting in the cupboard? What about the Italian spice blend, cumin, oregano and ground pepper? Spices and seasonings are meant to add flavor to a meal. So, why would you add something that has lost its true flavor and aroma? Every few months, peruse your spice rack and replenish old and outdated spices if needed. How do you know if a spice or seasoning is past its prime? Dull color and dull aroma mean it is time to replace your seasonings. Check the color and if it is vibrant, the flavor is most likely still ready to escape into your creation. To check the aroma, simply take the herb or spice in your hand, crush it and if you get a wonderful aroma then it is still good to use. In general, ground spices can be kept for 2 to 3 years, while whole spices think cloves, or cinnamon sticks, are good for 3 to 4 years. Your favorite seasoning blends are most likely used frequently, but they should be kept on the shelf no longer than 1 to 2 years, and those extracts are good for 4 years pure vanilla can last indefinitely. To help maintain the freshness of the spices, when using them during cooking, refrain from using the bottle directly over a steaming pot. The steam that escapes from the pot will be captured in the bottle, and repeated exposure to steam will quicken the loss of flavor of the spice. For this reason, it is also not advisable to store spices over the stove, near the dishwasher or sink, or even close to a window. When not in use, store spices in a tightly-capped container and keep them away from heat, moisture and direct sunlight. Replace their lids right after use. Freshly Ground Cloves, cinnamon, peppercorns and sea salt. When freshly ground just prior to use, their essential oils and aromas are released, giving your recipe the full flavor desired. There is no comparison of taste between a pepper that is freshly ground and the finely ground pepper that has been sitting in a container for ages. Ground Peppercorns are ideal for use as a preservative to a finishing flavor. Whenever possible, try freshly grinding spices. It is the easiest way to ensure the essential oils and aromas are released from the spice. Salt Salt comes in many forms. One of those forms, sea salt, can be expensive, so it is best that it is stored properly and so that it is easily accessible. Salt can be stored indefinitely, but it does tend to cake. To help prevent this, store it in an air-tight container. If it has already caked, dry it in a warm oven and break it up. The salt is still usable. Annual Spice Check Ensure your spices and herbs are ready for flavoring this season and beyond. Take a few minutes to go through your cupboards and determine if they are in prime condition for use. Remember, they will stay flavorful for longer if you keep them away from heat, moisture and direct sunlight. Page 5

6 Chapter 5 : Herbs and Spices Faversham Kent Salt and Spice Global Flavourings In the culinary world, Spices refer to products used to flavor foods that come from the root, stem, seed, fruit or flower of a plant. Herbs are also products used to flavor foods, but come from the leafy green part of a plant. Twitter0 Herbs and spices and the perfect, healthy, tasty way to add oodles of flavor to food without adding those menacing extra calories. Not only do herbs and spices add an abundance of flavor to foods, they contain powerful antioxidants that offer an array of health benefits from reducing inflammation to protecting against chronic diseases such as diabetes, cancer and heart disease. These flavor enhancers have been used for trade and food flavoring as well as a way to boost health as long back as B. HERBS Herbs are the fragrant leaves or flowering parts of low growing shrubs that are grown in more temperate type climates. They can be found and used in both dried and fresh form. Parsley, chives, marjoram, dill, oregano, rosemary and sage are all herbs. Fresh herbs are not as strong as dried herbs so you can up the amount when using fresh. A general guideline is to use 3 times as much fresh as you would dried herb. Dried herbs stored for up to one year can still retain peak flavor. Purchase fresh herbs as close to the time as possible that they will be used. Having an herb garden of your own is the ideal way for picking the freshest herbs. Select them in the morning after the dew has dried but before the sun is hot. Your own herb garden will not only provide healthy, fresh, toxic free herbs to flavor your foods with, gardening itself will provide a sense of well-being to your soul and a deep connection to Mother Earth. After picking your herbs or bringing them home from the grocery store, store them in the refrigerator in an open or perforated plastic bag. They will keep at peak for a few days. Shake off and dab excess moisture. A salad spinner is the perfect appliance for this. Both crumbled and ground herbs release their flavors quickly and therefore can withstand longer cooking ties. Delicate herbs such as basil should be added to cooked foods a minute or two before the dish is finished cooking. The best thing about cooking with herbs is variety. Experiment using different combinations of both herbs and spices. Examples of popular herbs to help you get started: They range in color from black to red. A variety of plant parts are used for spices. For example, cinnamon is a bark while ginger is a root. Mustard is a seed and cloves are buds. Even a fruit and berry can be a spice. You will usually find them dried. There are even plants that bear both and herb as well as a spice. Coriandrum sativum is an example. It bears the herb cilantro as its leaves while providing coriander as a seed. There are even spices that can be used to replace the sugar component in foods and beverages. Allspice and anise, cinnamon and cloves as well as ginger all work well in that regard. Take advantage of this gift and have fun while doing it! Experiment with flavors and spice up your life! For exciting, mouth watering recipes that use herbs, spices and veggies as the starring or side role check out: For more tools and resources from Carolyn Hansen to assist you in attaining your goals and achieving the success you desire in life, please visit: Page 6

7 Chapter 6 : McCormick Spices, Herbs & Flavors McCormick Our master list of herbs and spices (plus popular seasoning blends) is the perfect starting point for exploring this vast world of flavor. Our list allows quick access to each spice or herb's SPICEography profile, plus its overall flavor profile, the regional cuisine it influences, and its origin. Look for the predominate ingredient in your dish and flavor with fresh herbs and spices accordingly. Green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish Allspice Berries, ground. Similar to cloves and cinnamon combo, more complex. Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb. Bay Leaves Pungent, mint like; dried leaves more widely available. Used in sauces, stews, gumbos; many varieties Celery Seeds, ground. Stronger then celery flavor. Salad dressings, potatoes, veggies, soups, beans, pork Chives Delicate onion flavor, never overpowering. Use at end of cooking or as final flavor garnish. Chop finely; snip with scissors. Great with eggs, salads, potatoes dishes, poultry, sauces Chile Peppers Ground, dried whole, pepper flakes. Made by grinding hot chilies. Countless types from many countries. Mild to blistering hot. Predominate in Mexican and Chinese cookery; salsas, chutneys, chicken, pork, salads, tacos Chile Powder Ground mixture commonly of chile peppers, paprika, cumin, black pepper. Spicy, hot or mild. Chili, beans, Mexican dishes. Buy high-quality Dill Pungent, tangy; dominate, use alone or with parsley. Seeds also have strong flavor.. Fruit desserts, cakes cookies. Also try on pork, lamb, meat pies, curries Marjoram Oregano like but sweeter. Fruits, desserts, meats, curry, soups, beans, pork Mint Strong; sweet. Varieties include peppermint and spearmint. Teas, desserts, lamb, fish, salads. Good in Thai and other Asian dishes Cumin Seeds, ground. Bold, distinctive; can overpower. Chili, tacos, stews, cabbage, beans. Toast ground or seeds Oregano Earthy. Lamb, chicken, pork, seafood, eggplant, tomato sauces; excellent with lemon: Retains good flavor when dried Curry Ground. Mixture of numerous spices including cloves and cumin. Base spice for curries; use also in tomato sauces, stews Parsley Clean bright flavor. Good with almost any savory food; all seafood, beef, chicken, potatoes, sauces, soups, salads. Fresh is better then dried Fennel Seeds, ground. Licorice-like, stronger then fresh fennel. Bread, fish, Italian dishes, sausage, tomato sauces. Toast ground or seeds to enhance flavor Rosemary Fresh, piney, pungent; easily overpowers. Chop finely and use lightly. A must with poultry, potatoes, white beans, lamb, breads, fruit salads Ginger Fresh root, ground, candied. Grate, mince to use in chicken, squash, sesame noodles, applesauce, chutneys, marinade. Ground and fresh have much different flavors. Predominate in Asian cooking. Sage Almost mint-like, slightly bitter; can overpower other herbs. Use whole stems in soups, stews, remove when done. Chop whole leaves in very thin strips. Pork, veal, sausages, poultry, stuffing, sauces. Dried herb has much different flavor Mustard Seeds, ground. Vegetables, stews, relishes, seafood, salad dressings. Seeds can be toasted to enhance flavor. Savory Reminiscent of thyme. Veal, pork, eggplant tomatoes, stuffing Nutmeg Whole, ground. Cakes, fruit, desserts, beans, sauces, cabbage, spinach. Tarragon Licorice, lemon flavor; strong. Use alone or with parsley; veal, chicken, potatoes, mushrooms, tomato dishes, vinaigrettes Paprika Ground. Made from red peppers. Can be mild or hot and pungent. Not just for garnish. Buy high-quality with fresh peppery aroma. Seafood, vegetables, eggs; almost anything Thyme Earthy, subtle, versatile; use whole sprigs in soups, stews. Pluck leaves and add at all stages of cooking. Excellent in most dishes especially seafood, poultry, pork, veal, tomato, vegetables, breads. Retains good flavor when dried Pepper Whole berries, ground. Most common of all spices. Hot peppers, sweet peppers and peppercorns are from same plant. Peppercorns are black, white and green--depends on level of maturity. Pink peppercorns are a distant relative. Use on everything including sweets and fruits. Buy a pepper mill and whole peppercorns. You Might Also Like Chapter 7 : The Magic Flavor of Herbs and Spices â Carolyn Hansen Fitness Spice Usage Chart Spices are essential for the flavor and aroma. This cheat sheet help in using spices most efficiently. Find this Pin and more on Spices, flavourings and herbs. by Dawn. Page 7

8 Chapter 8 : Herb and Spice Chart Printable. Handy information on culinary herbs and spices More than just seasonings, herbs and spices are as essential as any ingredient, enhancing, complementing and often defining the flavors of a dish. Chapter 9 : Herbs, Spices and Flavourings Sweet spice of Caribbean origin with a flavor suggesting a blend of cinnamon, cloves, and nutmeg, hence its name. May be purchased as whole, dried berries or ground. When using whole berries, they may be bruised--gently crushed with the bottom of a pan or other heavy instrument--to release more of. Page 8