spice showcase

These flavorful earthy foods known as herbs and spices have been a part of world culture for centuries. Wars were fought over these tiny seeds, roots and plants and today we forget that they are a delightful part of cooking. Herbs and spices awaken your taste buds and are a great way to season food and enhance flavor without adding salt. 

Spices come from the bark, roots, leaves, stems or seeds of aromatic plants and trees. Herbs are succulent plants that grow in warm climates and are easily grown indoors in colder months or outside in the spring and summer. Using fresh herbs and spices ensures that you will get the best flavor in your dishes. Many are more commonly available in their dried or ground form. If a recipe calls for fresh and all you have are dried, no problem! A good rule of thumb is for every 1 tablespoon of fresh herb or spice in a dish you should substitute with 1 teaspoon of dried. One important thing to remember about using dried is you will have to add them to your dish earlier in the cooking because it takes longer for dried herbs and spices to release their natural flavors.

Herbs and spices do eventually spoil, especially the dried ones. How can you tell? First, look at the color to see if it has faded. If it has it has lost some of its flavor. Next, take a small amount of your herb or spice and crush it. If you do not smell the natural aroma this is also an indication that is has lost its flavor and could be old.

Here are just a few herbs and spices to try in your cooking and how you might use them!

allspice 

This vibrantly colored spice comes from a dried unripe berry from a tree similar to an evergreen. Allspice has a peppery flavor that can be used in both sweet and savory recipes. It works well as a rub on beef, as part of baking with apples or as an addition to dishes with curry powder. Nutritionally, allspice has high amounts of vitamin A, iron, vitamin B-6, potassium and vitamin C.

basil

This is one of the oldest herbs in the world to date and is sometimes called the "king of herbs". Basil has a very bold and sweet flavor that is released when cut or torn. Different varieties can taste peppery, lemony or minty. It goes well with tomatoes, cheeses, pork and potatoes. Nutritionally, basil contains high amounts of vitamin A, lutein, potassium, beta-carotene and vitamin K.

bay leaves

These greenish brown leaves from the bay tree have a flavor that is similar to oregano but a bit stronger. In ancient Greece the bay leaves were thought to come from the Sun God himself. They are great to use to flavor soups and meats, but do not combine well with the flavors of cabbage. Always remove the bay leaf before serving because they do not taste good raw! Nutritionally, bay leaves are rich sources of vitamin C, vitamin A and folic acid. 

 

cumin

This spice is commonly used in Middle Eastern, Indian and Cuban cuisine. It has a strong spicy flavor that tastes almost earthy. It is best used in chili, soups, stews, and in rubs for meats and poultry. Nutritionally, cumin is a rich source of minerals including iron, calcium, potassium and magnesium.

oregano 

This is another old herb from the Mediterranean and its name,in Greek, actually means "delight of the mountain". It comes from a small bush and has a very earthy taste that is commonly used when making pizza and pasta. It also goes well with vegetables, in sauces and stews as well as in rubs for meat, pork and poultry. Nutritionally, oregano is packed with antioxidants including vitamin A, beta carotene and vitamin C. 

cloves

This spice comes from the flower of an evergreen rain forest tree. They taste like a mixture of both cinnamon and allspice. It is often used alongside curry powder, as an addition to soups and stews and also in baking. Nutritionally, cloves contain vitamin A, potassium, vitamin C and riboflavin.

dill

The flavor of this herb can come from either the seeds or the leaves of the dill plant, however, dill seeds are considered to be a spice while dill leaves are an herb. It has a very tangy flavor and a very intense aroma. It is what is used to flavor dill pickles. It goes well with lemon, fish and potatoes. Nutritionally, dill is a rich source of vitamin A, beta-carotene and folic acid.

ginger root

This is one of the only herbs we use in cooking that comes from the root of the plant. It is used both as the whole root and as the ground spice and has a hot, sweet flavor. It works well in marinades, stir fry dishes and also perfectly complements sweet dishes. Nutritionally, ginger root contains good amounts of potassium, magnesium and copper.

rosemary

The leaves from this little bush from the Mediterranean boasts a flavor much like the smell of pine might taste, very woody and fresh. It is great to add while cooking soups, stews poultry and meat. Mixing rosemary with potatoes and olive oil is also delicious! Nutritionally, rosemary is an excellent source of iron and folic acid and is also rich in vitamin A and vitamin C.

Try adding these herbs and spices to your daily cooking to create a unique palate of tastes for you and yours to enjoy! You can find all of these herbs and spices, both fresh and dried, at your local market.