Mastering the Art of Spices
Taken from passionate homemaking.
To substitute fresh for dried herbs in a recipe, add three or four times more fresh herbs than the recipe calls for, and usually add at the end of the recipe.
Experiment with soaking dried herbs for ten minutes or so before adding to a dish. Soak in water that has just boiled or the hot liquid used for cooking. Heat releases the flavor of the herb.
Rub the herbs between your fingers to release the essential oils.
Whenever possible, buy the whole herb lead or the whole spice plant part, to prevent flavor loss (these last between 3-5 years, if stored well). Grind at home with a mortar and pestal. (I am not quite there myself, but working towards it!)
Use 1/4 teaspoon of spices or dried herbs (1 tsp fresh herbs) per pound of meat or pint of soup.
For quick-cooking dishes mix herbs in with other ingredients, and add spices when salt would be added.
For long-cooking dishes add herbs or spices in the last 45-60 minutes of cooking.
For cold dishes, add spices and let stand for several hours.
Unless the recipe specifically calls for it, don’t use more than three herbs and spices in any one dish. Some Indian Recipes are an exception to the rule, as they often calls for 10 or more different spices in one curry dish.
Try replacing herbs and spices called for in recipes with something different such as Marjoram instead of Oregano, Savory instead of Thyme, Cilantro, instead of Parsley, Anise seed instead of Fennel. Mixing herbs and spices will provide you with a new art in food preparation by allowing you to create a variety of exciting seasoned dishes.
Herbs & Spice Combinations
This list is from The Green Kitchen Handbook by Annie Berthold-Bond:
Bouquet Garni for Soups: Thyme, parsley, bay leaf, dill, tarragon.
Cajun Spices: Paprika, chili, garlic, allspice, thyme, cayenne.
Chili Powder: garlic, oregano, allspice, cloves, cumin seed, coriander seed, cayenne, black pepper, turmeric, mustard seed, paprika.
Desserts: Cinnamon, cloves, coriander, ginger, nutmeg, mace, cardamom.
French: Chives, chervil, parsley, thyme, tarragon.
Indian: Cumin, coriander, cardamom, black pepper.
Indian Curry: Coriander seeds, cumin, nutmeg, cardamom seed, turmeric, white mustard seed, black mustard seed, fenugreek seed, chilis, ginger, peppercorns, garlic, allspice, cinnamon, cayenne, fennel.
Italian blends: Oregano, basil, marjoram, tarragon, parsley.
Mexican Combinations: garlic, cumin, black pepper, cloves, oregano, cilantro, sometimes cinnamon and coriander.
Mexican fajita: Ginger, paprika, jalepeno pepper, oregano, mustard, cumin, red pepper, parsley.
I kept to the most common spices. She has a more extensive list in the book.
Allspice: Naturally combines the flavors of a lot of other spices such as clove, cinnamon, and nutmeg. Uses: Desserts, quick breads, pickling.
Basil: tomato dishes of all sorts, pesto (fresh leaves ideal), Italian, Mediterranean dishes; combines well with garlic, thyme, parsley and oregano.
Bay Leaf: Soups, sauces, stews, beans, marinades; combines well with basil, oregano, thyme, garlic, and pepper.
Caraway Seeds: Commonly added to breads, vegetables, eggs, and cheeses.
Cardamom Seeds: Soups, stews, sweet potatoes, yams, white and red potatoes, and pastries; combines well with cumin and coriander.
Chives: Potatoes, leek, or onion dishes; garnishes for vegetables and soups, bean dishes, salads; combines well with garlic, dill, marjoram, tarragon, and dairy products.
Cinnamon & Cloves: Squashes, apples and other fruits; combines well with nutmeg, ginger, cloves, and cardamom.
Coriander (also known as cilantro): Salas, beans (mexican dishes), Indian cuisine, salads, vegetables
Cumin: Beans, vegetables, curries
Dill: Soups, salads, vegetables such as tomatoes and cucumbers, dairy products, crepes, bland-tasting foods such as cauliflower, potatoes; dill stands alone and does not need other herbs
Ginger: Baked goods, desserts, ethnic cuisine from Asia and Africa.
Marjoram: Italian and Mediterranean dishes, but it can be added to most vegetables, salad dressings, stews, and sauces; combines well with oregano, basil and tarragon
Nutmeg: Desserts such as pumpkin pie, puddings, cakes, cookies
Oregano: Tomato sauces, cheese, minestrone-type soups, vegetables; combines well with garlic, parsley, thyme, basil, tarragon, and marjoram
Parsley: Garnish, grain and potato dishes, pastas, pesto, salads
Pepper, Cayenne: Sauces, soups, beans, chilies; Mexican, Cajun, and Creole dishes; combines well with chilis. Very high in vitamin C and vitamin A, becomes more flavorful when it is frozen.
Paprika: European, African, Portuguese, and Spanish recipes.
Rosemary: Bread stuffing, vegetables, salad dressings, sauces, soups; combines well with thyme, parsley and bay leaf.
Sage: Mostly used on meats but also on potatoes and in stuffings and breads
Tarragon: Mushrooms, leeks, potatoes, peas, dairy products, salad dressings
Thyme: Beans, soups, stews, vegetables, garnish, dairy products
Check out this website for further suggested use ideas.
