spice herb

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Know how. Know now.



Know how. Know now.

Alice Henneman, MS, RDExtension Educator

University of Nebraska –Lincoln

Extensionin Lancaster County

Download this PowerPoint and a

related handout at:http://lancaster.unl.edu/food/spiceherb.shtml

2003, updated May 2008, PowerPoint 2003

http://lancaster.unl.edu/food/spiceherb.shtml

http://lancaster.unl.edu/food/spiceherb.shtml



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―An herb is the friend of physicians and the

praise of cooks.‖- Charlemagne



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Archeologistsestimate that by50,000 B.C.primitive man haddiscovered partsof certain aromatic

plants made foodtaste better .

Source: American Spice Trade Association



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―Spice‖ vs. ―Herb‖

Spices come from the bark (cinnamon), root (ginger,

onion, garlic), buds (cloves, saffron), seeds (yellowmustard, poppy, sesame), berry (black pepper), or the

fruit (allspice, paprika) of tropical plants and trees.

Herbs are leaves of low-growing shrubs. Examples

are parsley, chives, marjoram, thyme, basil, caraway,

dill, oregano, rosemary, savory, sage and celery leaves.

These can be used fresh or dried. Dried forms may be

whole, crushed, or ground.

Many dehydrated vegetable seasonings are available.

These include onion, garlic … and shallots.

Seasoning blends are mixtures of spices/herbs.

Source: Ann A. Hertzler, PhD, RD, Herbs and Spices, Virginia Cooperative Extension



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Contents

1. Fat, Sugar and Salt Reduction Tips

2. Flavor and Food Combinations

3. Common Substitutions4. General Rules for Amounts

5. When to Add Spices and Herbs

6. Storing Spices and Herbs

7. How Long to Keep



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Contents

1.Fat, Sugar and Salt Reduction Tips


3. Common Substitutions

4. General Rules for Amounts



7. How Long to Keep



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Spices and

herbs can help

retain flavor inyour foods

while cutting

back on fat,sugar and salt.



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― … removing a tablespoon of fatremoves about 10 grams of fat and

100 calories — an amount which

could represent a 10 pound weight

loss in a year.

The calories in herbs and spices are

far less than in breadings, batters,

gravies, sauces and fried foods.‖

Source: Ann A. Hertzler, PhD, RD, Herbs and Spices,

Virginia Cooperative Extension



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1 tablespoon sugar

= 45 calories

Reduce or eliminatesugar by using sweet-

tasting spices:

Allspice

Anise

Cardamom

Cinnamon

• Cloves

• Ginger

•Mace

• Nutmeg



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Source: American Spice

Trade Association

Black pepper

Garlic powder

Curry powder Cumin

Dill seeds

Basil Ginger

Coriander

Onion powder

Savory flavors and flavors with ―bite,‖

are the most effective in replacing the

taste of salt. Examples include:



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Omit the salt when

cooking pasta andflavor with basil,

oregano, parsley

and pepper or usean Italian

seasoning blend.



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Use POWDERED

garlic or onion

rather than their

SALT form.

Generally, use half

as much of thepowdered form.



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Checkseasoninglabels to see if ―salt‖ or ―sodium‖ arelisted among

the ingredients.



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Fascinating flavor fact:

The reason for

Columbus’ voyagein 1492 was to

seek a more direct

passage to therich spices of the

Orient.



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Contents


2.Flavor and Food Combinations

3. Common Substitutions

4. General Rules for Amounts



7. How Long to Keep



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Experiment with

the following

flavor and food

combinations to

add pizzazz to

your meals.

Source: Flavor and Food Combinations adapted from information provided by the

National Heart, Lung and Blood Institute



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Beef

Bay leaf

Marjoram

NutmegOnion

Pepper

Sage Thyme



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Pork

Garlic

Onion Sage

Pepper

Oregano



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Lamb

Curry powder

Garlic

Rosemary

Mint



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Poultry

Ginger Marjoram

Oregano

Paprika Poultryseasoning

Rosemary

Sage Tarragon

Thyme



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Fish Curry powder

Dill

Dry mustard

Marjoram

Paprika Pepper



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Carrots

Cinnamon

Cloves

Dill

Ginger

Marjoram

Nutmeg Rosemary

Sage



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Corn

Cumin

Curry powder Onion

Paprika

Parsley



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Green Beans Dill

Curry powder

Marjoram

Oregano

Tarragon Thyme



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Greens

Onion

Pepper



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Potatoes

Dill

Garlic

Onion

Paprika

Parsley Sage



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Summer Squash

Dill

Garlic

Onion

Paprika

Parsley

Sage



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Winter

Squash

Cinnamon

Ginger

Nutmeg

Onion



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Tomatoes Basil

Bay leaf

DillMarjoram

Onion

Oregano Parsley

Pepper



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In early Rome,

young suitorswore a sprig of

basil to signal their

marital intentions.

Source: American Spice Trade Association



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Contents



3.Common Substitutions4. General Rules for Amounts



7. How Long to Keep



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When you don’t

have a spice or

herb blend called

for in a recipe, try

the following

combinations as a

substitution.



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For each 1 teaspoon of

apple pie spice,

substitute a

COMBINATION of:

1 teaspoon cinnamon

1/8 teaspoon nutmeg



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For each 1 teaspoon of pumpkin pie spice,

substitute a

COMBINATION of

these ground spices:

1 teaspoon cinnamon

1/4 teaspoon ginger 1/8 teaspoon nutmeg

1/8 teaspoon allspice



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For each 1-1/2 teaspoon

of Italian seasoning, substitute a

COMBINATION of:

1/4 teaspoon EACH of crumbled, dried

oregano leaves

marjoram leavesbasil leaves

1/8 teaspoon rubbed sage



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For each 1 teaspoonof poultry seasoning,

substitute

a COMBINATION of:

3/4 teaspoon

ground sage

1/4 teaspoonground thyme



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Whensubstitutingherbs, you maybe more

successfulsubstitutingFRESH herbsfor DRIED

herbs, than theother wayaround.



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―Cilantro‖ refers tothe leaf of the

coriander plant while

―coriander‖ refers to

a spice made from the

seed of the same

plant. ―Cilantro‖ and

―coriander‖ are notinterchangeable

in recipes.



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Contents



3. Common Substitutions4.General Rules for Amounts



7. How Long to Keep



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Here are some

guidelines for

how much

spices or

herbs to use.



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If possible, start

with a testedrecipe from a

reliable source.

If creating a

recipe, begin by

trying one or twospices or herbs.



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The amount to add

varies with the:

Type of recipe

Spice or herb

Personal preference



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Approximate EQUIVALENT

amounts of different forms

of herbs are:

1 tablespoon

finely cut fresh herbs

1 teaspoon

crumbled dried herbs

1/4 to 1/2 teaspoon

ground dried herbs



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Begin with 1/4 teaspoon of mostground spices or ground dried herbs

for these amounts; adjust as needed:*

4 servings

1 pound of meat

1 pint (2 cups of soup or sauce)

*Remember: Use more herbs if using

a crumbled dried or a fresh form.

Source: www.spiceadvice.com



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Start with 1/8teaspoon for cayenne

pepper and garlic

powder; adjust as

needed.

Red pepper

intensifies in flavor

during cooking; add

in small increments.



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When doubling arecipe:

DO NOT double

spices and herbs. Increase amounts

by 1-1/2 times.

Taste, add more if needed.



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During the MiddleAges, ladies

embroidered asprig of thyme intoscarves they gaveto their wandering

knights.




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Contents




5.When to Add Spices and Herbs


7. How Long to Keep



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The time during

preparation atwhich you add

spices and herbs

influences their

flavor.



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As a general rule, addFRESH HERBS near

the end of cooking or

just before serving

Prolonged heating

can cause flavor and

aroma losses.



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More delicate fresh herbs

can be added a minute or two before the end of

cooking or sprinkled on

food before serving.

Examples include:

Basil

Chives

Cilantro

Dill leaves

• Parsley

• Marjoram

• Mint



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Less delicate fresh

herbs can be added

about the last 20

minutes of cooking.

Examples include:Dill seeds

Rosemary

Tarragon

Thyme



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For some foods

such as breads,

batters, etc., you

may have to add

fresh herbs at the

beginning of the

cooking process.



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Follow these tips and

techniques for best

taste when adding

DRIED SPICES and HERBS.



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WHOLE dried spices and

herbs (such as whole

allspice and bay leaves):

Release flavors slower

than crumbled or

ground ones.

Are ideal for dishes

cooking an hour or more, such as soups

and stews.



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GROUND dried

spices and herbs:

Release their

flavor quickly.

May taste best in

shorter-cooking

recipes or added

nearer the end of longer-cooking

ones.



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CRUMBLED dried

herbs may differ:

Milder herbs (such

as basil) may flavor

best added toward

end of cooking.

More robust herbs

(such as thyme) canstand longer cooking

periods.



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Freshly grindingspices (such as

black pepper

and nutmeg)provide more

flavor than

buying themalready ground.



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AVOID sprinkling dried

spices and herbs directlyfrom container into a

steaming pot to prevent

moisture from enteringthe container.

Use a DRY spoon tomeasure spices and

herbs from a container.



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Secure whole

spices, such as

cloves, in a tea ballfor easy removal at

the end of cooking.



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Warning: Remove

bay leaves at the

end of cooking.

They can be a

choking hazard if left in foods and can

cause harmful cuts

and scratches inyour throat and

esophagus.



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For UNCOOKEDfoods, add both

FRESH and DRIED

spices and herbsseveral hours

before serving to

allow flavors toblend.



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Contents





6.Storing Spices and Herbs7. How Long to Keep



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Use the

following

guidelines for

storing your

spices and herbs

to maintain

maximumquality.



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To prevent flavor and color loss, AVOID:

Moisture

Light

Heat

Air



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Store in tightlycovered

containers.

Store in a dark

place away from

sunlight, such asinside a cupboard

or drawer.



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AVOID storage

above dishwasher,

microwave, stove,

refrigerator

or near a sink or heating vent.

If storing in an open spice rack,store away from heat, light and moisture.

Refrigerator/freezer storage?



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Refrigerator/freezer storage?

Refrigerate paprika, chilipowder and red pepper for best color retention,especially in summer or

hotter climates. Spices and herbs can

get wet if condensation

forms when a container from a refrigerator or freezer is left open in ahumid kitchen.



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Contents






7.How Long to Keep



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Here are some guidelines to help you

determine when it’s time to TOSS your

spices and herbs.



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As a general rule,

keep:1 year: Herbs or

GROUND spices

2 years: WHOLE

spices

Buy a smaller

container until youdetermine how fast

you’ll use a particular

spice or herb.



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If a spice or herbsmells strong and

flavorful, it’sprobably stillpotent.



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Check a whole spice such as a clove

or cinnamon stick by breaking,

crushing or scraping it before smelling it.

Check an herb or a ground spice by

rubbing a small amount in your hand. If the aroma is fresh, rich and

immediate, it can still flavor foods



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AVOIDsmellingPEPPER or

CHILIPOWDER asthey can

irritate yournose.



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―Pepper is small

in quantity and

great in virtue.‖

- Plato



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Initial quality influences

shelf life.

Label date of purchase

on container with a

permanent marking pen.



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In conclusion ...

―Spice a dish with

love and it pleasesevery palate.‖

- Plautus

Know how. Know now.



Extension is a Division of the Institute of Agriculture

and Natural Resources at the University of

Nebraska –Lincoln cooperating with the Counties

and the United States Department of Agriculture.

University of Nebraska –Lincoln Extension

educational programs abide with the

nondiscrimination policies of the University of

Nebraska –Lincoln and the United StatesDepartment of Agriculture.

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