Herbs & Spices

Difference and similarities between herbs and spices.

Both herbs and spices come from plants, but herbs are the fresh part of the plant while spice is the dried root, dried stalk, seed or dried fruit of the plant and is almost always dried not fresh.

Sometimes a plant can produce both an herb and a spice.

The classic example is like cilantro and coriander. Cilantro is the aromatic leaf of the plant, Coriandrum sativum, while coriander is the seed that comes from that same plant.
Dill weed also produces seeds that are used as a spice while the leaves are used as an herb

Both herbs and spices can be used for savory dishes, desserts, jams, chutneys, dips, cocktails and mocktails. Both herbs and spices add flavor to the dish, however herbs are more subtle while spices have stronger flavor.

Herbs and spices can not only be paired with each other, but you can use a combination of two or more herbs or multiple spices. In order to create a flavor profile, you need to understand the texture, flavor, aroma and taste of each. Layering is very important in cooking. The French have always used multiple herbs in their cooking called bouquets garni. While the Indian cuisine is famous for its spice blends like the garam masala. The trick is to get the right blend, in either case so that no one herb or spice, dominates the dish. While the spice blend is stronger the bouquet garni is often subtle.

(VOCABULARY —The bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews).

CLASSIC SPICE COMBINATIONS:
Chinese five spice – star anise, cinnamon, cloves, Szechuan peppers, and fennel seeds.

Herbs de Provence – rosemary, fennel seed, dried savory, marjoram, tarragon, thyme, oregano, and lavender

Italian seasoning – (more of an American creation than Italian) – basil, oregano, rosemary, thyme,

Jerk Seasoning – (Caribbean) – allspice, cloves, cinnamon, nutmeg, thyme, garlic, and the super-hot scotch bonnet peppers.

Indian Garam Masala – coriander seeds, cumin seeds, black pepper, cardamom, cinnamon, clove, red chili, turmeric

These combinations are just an example of how multiple combinations of herbs and spices that can be layered to create a flavor profile. Balance is key. While the spices add bold strokes of flavor the herbs add a subtleness to it.

Herbs are not only used for flavoring but are also used as a garnish, not only adding flavor but visual appeal to the dish. Spices could be used for garnish but are not as popular as herb.


STORING
Herbs are best used when it is fresh, and have a short shelf life, however you can store your spice in an air-tight container for as long as a year. Infact some spice blends need to be aged a bit like rasam powder. You can use dried herbs, but they are not as aromatic as fresh, and you certainly cannot use dried herbs for garnish.

Herbs needs to be refrigerated or stored in water like cut flowers while spices are best preserved in glass bottles in your pantry.