Herbs and spices cover the range of the color spectrum. Most culinary herbs are green, are leaves of low-growing shrubs. Examples are parsley, chives, marjoram, thyme, basil, caraway, dill, oregano, rosemary, savory, sage and celery leaves. Spices come from the bark (cinnamon), root (ginger, onion, garlic), buds (cloves, saffron), seeds (yellow mustard, poppy, sesame), berry (black pepper), or the fruit (allspice, paprika) of tropical plants and trees.
Seasoning blends are mixtures of spices and dried herbs. Check spice companies for exact mixtures. Here are some well-known seasoning blends:
- Chili powder: red pepper, cumin, oregano, salt, and garlic powder
- Curry powder: coriander, turmeric cumin, fenugreek seed, white pepper, allspice, yellow mustard, red pepper, and ginger
- Poultry seasoning (white pepper, sage, thyme, marjoram, savory, ginger, allspice, and nutmeg)
- Pumpkin pie spice (cinnamon, ginger, nutmeg, allspice, and cloves)
Whole dried herbs and spices last much longer than crushed or ground forms. Many consumers prefer to buy the whole form and crush or grind as needed for greater freshness. Dried herbs and spices can be crushed with a mortar and pestle, by using a rolling pin with spices between two cloths, by using the back of a spoon in a cup or by using a food processor or coffee grinder. Check ground or crushed herbs and spices for freshness at least once a year. If no aroma is detected after crushing, the seasoning needs to be replaced.
How to store?
Storage practices make a difference in maintaining the quality of dried herbs and spices:
- Store dried herbs and spices away from moisture in tightly covered, air tight containers. Use clean, dry spoons for measuring.
- Store in a cool place away from sunlight or heat sources such as the cooking areas or the dishwasher. In hot climates, store spices in the refrigerator or freezer to maintain quality.
The general ratio for substituting fresh herbs for dried is three to one. In other words, use three times more of a fresh herb than the recipe calls for of a dry herb. To preserve their flavor, fresh herbs are usually added toward the end in cooked dishes. Add the more delicate herbs – basil, chives, cilantro, dill leaves, parsley, marjoram, and mint – a minute or two before the end of cooking or sprinkle them on the food before it is served. The less delicate herbs- dill seeds, oregano, rosemary, tarragon and thyme- can be added about the last 20 minutes of cooking. Check out these books about herbs and spices:
- Herb Mixtures and Spicy Blends by Deborah Balmuth
- The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen by Tony Hill
- The Herbal Kitchen: Cooking with Fragrance and Flavor by Jerry Traunfeld.
As a helpful resource, I have lots of articles on healthy ingredients and recipes that you can implement into your daily life.
If you’d like to dig deeper into my journey of discovering God’s plan for health and wellness, check out my book, Made For Paradise: God’s Original Plan for Healthy Eating, Physical Activity, and Rest.
