Herbs & spices, nature’s bounty & mankind’s delight, have been intertwined with human history since time immemorial. These aromatic gifts from Mother Nature not only tantalize our taste buds but also play a pivotal role in our health & well-being.
Herbs, derived from leafy green parts of plants, & spices, obtained from the non-leafy parts, including roots, bark, & seeds, have been used by various cultures across the globe for their medicinal properties & to enhance the flavor of food. Despite their common usage, the distinction between herbs & spices is often blurred in culinary contexts.
This essay aims to delve into the fascinating world of herbs & spices, exploring their origins, their differences, their uses in cooking & medicine, & their impact on our lives & cultures. As we embark on this aromatic journey, we will discover that herbs & spices are not just mere ingredients; they are carriers of ancient stories, traditional remedies, & the soul of our food.
What is the Difference Between Spices & Herbs?
An herb & a spice both come from plants & are used to add flavour to food, but they come from different parts of the plant & have distinct characteristics:
Herb: An herb is the green, leafy part of the plant. Examples include basil, rosemary, sage, thyme, parsley, & oregano1. Herbs can be used fresh or dried, & they offer a milder & fresher taste2. They are more delicate in flavour & constitution than spices1. When using dried herbs, it is usually optimal to add them towards the end of cooking to maximize their flavor1.
Spice: A spice can come from the root, stem, seed, fruit, flower, or bark of the tree or plant1. Examples include cinnamon (bark), ginger (root), black pepper (fruit), star anise (fruit), & turmeric (root)1.
Spices are always used in their dried form1 & tend to be more intense & pungent, providing a rich & robust flavour to a wide range of cuisines2. Spices can withstand longer cooking times & often are enhanced by dry-roasting & being added early in the cooking process1.
Interestingly, a plant can be host to both an herb & a spice at the same time. For example, cilantro is the aromatic leaf of the plant (herb), while coriander is the seed that comes from that same plant (spice)1. Similarly, dill weed also produces seeds that are used as a spice, while the leaves are used as an herb
The Wonderful & Aromatic World of Herbs:
A Quick Overview of a few Herbs & Spices
Allspice: (Pimenta Dioica) This spice is also known as Pimento or Jamaica Pepper: Allspice being the name mostly used in this country. It is so called because it has the flavour & aroma of a blend of spices, mainly Nutmegs, Cloves & Cinnamon.
Most of the world’s supply of finest quality Pimento is exported from Jamaica, although it is grown in several South & Central America countries, Guatemala, Mexico & Brazil. This was one of the many new exciting spices discovered by the early Spanish explorers of the New World.
Pimento is sold in both whole & ground form & has many uses. The whole berries are used in stews, casseroles & chutneys & are one of the ingredients of Mixed Pickling Spice. They are used in the manufacture of the liqueurs, Benedictine & Chartreuse.
Ground Pimento is used in preparation of seasonings for cooked meats & sausages as well as the flavouring for several sweet dishes.
Caraway Seeds: (Carum Carvil): Caraway is the seed of a hardy biennial herb of the same family as parsley & is believed to have been cultivated & used in Europe for longer than any other flavouring. Although it is now grown in many temperate areas of the world, including Northern Europe & Russia, for many years Holland has been the world’s largest supplier.
Caraway Seeds have a very distinctive sharp taste & are used in the baking of many of the Continental breads – rye bread usually has caraway seed as an ingredient. Other uses are in seed cake, biscuits, flavouring cheeses, cooked meats & sausages.
Cardamon: (Elettaria Cardamomum). Cardamom is a tall herbaceous perennial plant of the same family as ginger, it is indigenous to the evergreen forests of Southern India & Ceylon, although it was introduced to Guatemala some sixty years ago & is now grown successfully there.
The fruit is a green pod about ½” long, which contains some twenty or so, black hard irregular shaped seeds which have a very distinctive, strong flavour & aroma.
Cardamom is a very expensive spice, usually only exceeded in price by Saffron & Vanilla.
Cardamom is a very popular spice through the Arab countries & is used there mainly in the preparation of their coffee. Many Arabs also believe that this spice has aphrodisiac powers.
Cassia: (Cinnamon Cassia) Cassia is the bark of a tree of the same family as Cinnamon, however, it is a much larger tree, a native of Vietnam & its bark is much thicker & coarser than Cinnamon. It also has a much stronger flavour & aroma.
When the tree is fully grown, the bark is carefully stripped off with knives, cut into convenient lengths & allowed to dry in the sun, when dry it is bundled up & exported.
The United States use far more Cassia than they do Cinnamon, but they tend to use the term Cinnamon to cover both products. The main suppliers to the U.K. are mainland China & Indonesia.
Both Cassia & Cinnamon are two of the oldest know spices, many references to them are found in the Bible.
They are both important baking spices, being used in many cake & pastry recipes
Cloves: Syzygium Aromaticum. Cloves are the dried unopened flower buds of the clove tree, an evergreen of the myrtle family. The buds are gathered along with the stems just before the flower opens, they are then carefully separated from the stems & put out to dry. They are then cleaned, sorted & graded & bagged off for export.
The clove tree is a native of the Moluccas or Spice Islands a group of Islands in the East Indian Ocean. First colonised by the Portuguese, the Islands were then taken from them by the Dutch about 1600, the Dutch then had a complete monopoly of the lucrative clove trade for some two hundred years. It was eventually broken by a Frenchman who managed to smuggle out some clove seedlings & successfully planted these in the French colony of Mauritius, by the early 1800’s they were being grown in the other French colonies of the area, & today most of the world supply of cloves come from Zanzibar or Madagascar.
The clove is used both in its whole & ground form. Ground, it is used for flavouring pastries, apple pie being the favourite in Europe. In its whole form it is used for studding into hams & pork & is also an ingredient of Pickling Spice. We have also experienced recently where whole cloves have been used by children to make pomanders. They cover an orange with silver paper & stud it with cloves.
The clove also has a very strong essential oil which is used in the perfume & soap industries. It is also used in medicines & in dentistry.
Coriander Seed: (Coriandrum Savitum). Corianders are the dried seeds of an annual herb of the parsley family. It is a native of Southern Europe & the Mediterranean areas, but is now very widely grown in Russia, Eastern & Southern Europe, North Africa & India. The main exporters to the U.K. being Morocco & Romania.
Coriander is again one of the spices known to have been used since ancient times. Many references are found in the Bible & coriander seeds were amongst those found in the exploration of the Pyramids in Egypt.
Coriander has a very distinctive flavour & aroma, a pleasant sweetish taste & is one of the main ingredients of Curry Powders. Whole Coriander is also an ingredient of Pickling Spice.
Cumin Seed: (Cuminum Cyminum) Cumin Seeds are the dried fruits of another annual herb of the parsley family, a native of Egypt & the Eastern Mediterranean although today it is cultivated in Iran, Morocco, China, Russia & many other countries.
It was listed as one of the medicinal herbs of the Ancient Egyptians & there are many references in the Bible.
It is an essential ingredient of Curry Powder, being very aromatic with a very strong distinctive flavour.
In Europe it is sometimes used to flavour cheeses & is sometimes also used in the same way as Caraway in bread & cakes.
Ginger: (Zingiber Officinale). Ginger is obtained from the thick underground stems or rhizomes of the Ginger plant, a perennial herb native to Southern Asia, which is grown commercially in most tropical countries. The main producing areas being Nigeria, Jamaica, India, Sierra Leone & Australia.
Ginger was introduced to the West Indies by the Spanish in the early 1500’s & produces the finest quality obtainable.
The plant is propagated by splitting the rhizomes as one does in the garden with plants like the flag iris & then replanting the divided root stems.
When flowering is over & the stalks have begun to wither, the rhizomes are carefully dug up, cleaned, washed, scraped & peeled with knives specially designed for the purpose, then allowed to dry in the sun. after grading, it is then bagged off for export.
Ginger was one of the very first Oriental Spices to be introduced into Europe being supplied to the Romans & Greeks by the old Arab spice traders & has become a very popular spice.
Ginger has many uses biscuit manufacturers all have ginger biscuit in their range & are large buyers of the spice. The drinks industry too, use large quantities of ginger or the oleoresin obtained from it, in the manufacture of Ginger Ale, Ginger beer & wine.
Many of the Oriental & Hawaiian meat dishes have ginger as an essential ingredient & a small piece of whole ginger is usually included in mixed pickling spice.
China & Australia are large producers in Crystalized & Preserved ginger which are considered a confection rather than a spice.
These are manufactured by preserving fresh rhizomes in varying strengths of sugar solution for a time.
Mustard Seed: There are many types of Mustard but the two most commonly used are the white or yellow mustard (Sinapis alba) & the brown mustard seed (juncea).
Both white & brown mustard have masses of bright yellow flowers, which then produce a pod which contains the seeds. Both types of seed are very small, the brown being the smaller of the two.
Mustard seed is now grown in most countries in the temperate zones & if mustard is imported into the U.K., it is usually from either Canada or Denmark.
Powdered dry mustard, known as mustard flour, is made by grinding a mixture of white & brown seeds together, the more brown seed used, the hotter the end product. Prepared mustard, sold in the shops in either jars or tubes, is manufactured by mixing mustard flour, salt, spices & vinegar, ground turmeric is added to provide the bright yellow colour.
There are many regional mustards, especially on the continent, France having several very famous ones. Dijon & Meaux being two, both made to local recipes.
Mustard seeds are used as an ingredient of Pickling Spice.
Nutmeg & Mace: The nutmeg tree is a native of the Moluccas or Spice Islands but is now cultivated in both the East & West Indies. It is remarkable in that from one tree we obtain two spices, nutmeg & mace.
The fruit of the nutmeg is fleshy, rather large, apricot in appearance & colour, when it is ripe it splits open & inside is a red feathery like membrane. (Mace), which is wrapped around a dark brown nut, this nut has a quite brittle shell, which when broken reveals the nutmeg.
The mace is first removed & dried, on drying, the mace changes from its bright red to an orange, or reddish yellow colour.
After the mace has been removed, the unshelled nutmegs are allowed to dry. When fully dry, the shells are cracked either by hand with a mallet or by machine.
They are then graded according to size – 80’s, nutmegs mean there are 80 to the lb.
Mace is usually found in the shops only in its powdered form. Nutmegs are sold either whole or ground.
The used of both spices are many & varied – they are both used as baking spices in cakes & puddings & sprinkled on top of custards & milk puddings. They are also used in the meat trades, in seasonings for sausages & cooked meats.
How to Freeze Herbs & Spices
Why Freeze Them? Introducing seasonings, herbs & spices to your food will open up a new world where the dish takes on a complexity & different flavour profile determined by the herb & spice your are using. Consider a Hungarian Goulash without paprika, Chilli Con Carne without the unmistakable taste & aroma of cumin.
However, another great way to ensure you have those herbs & spices at the drop of a hat is to freeze them. You can’t freeze them forever, but so long as you’re using up what you freeze within around 6 months, you can ensure you’ll always have those flavoursome extras to add to a dish. If you tend to use fresh produce, it’ll save you the time & effort of preparing as you go, as well as being more cost effective!
Do Herbs & Spices Lose Their Taste If Frozen? No, in fact, freezing locks in the flavour, trapping volatile oils because the produce is quite literally frozen in time. That being said, the quality does degrade overtime, which can affect the taste. The sooner you use them after freezing, the better quality your frozen herbs & spices will be.
Some seasonings hold their aroma & taste better than others & of course, it’s recommended that you use the herbs within 6 months after having frozen them. After this time, they begin to lose their flavour. Some of the easiest & most popular herbs that are suitable for freezing are: parsley, garlic, chives, coriander, dill, basil & mint.
How To Freeze Your Herbs & Spices: If you want your frozen herbs & spices to stay as fresh & tasty as possible, there are a few things that you can do to ensure you’re locking all that flavour in.
Clean & Dry: wash & dry your produce thoroughly to help reduce the chances of freezer burn.
Prepare: Prep your produce. Peel if appropriate & discard the unwanted parts of the plant.
Chop: Cut roots or leaves into roughly equal-sized chunks to make it easier to chop or to grind evenly in the food processor. A food processor makes chopping, & especially grinding, a lot simpler. But this step can also be done by hand. The size of the pieces depends on how the herbs are to be used later.
Oil: If you do decide to grind or cut into smaller pieces, add some olive oil to preserve the flavour of the herbs as they freeze. Add just enough oil to enable the chopped pieces stick together. The oil serves two purposes. First, it makes it easier to form & measure the mass of chopped herbs into serving sized pieces. Secondly, it reduces the surface area within the chopped mass that is exposed to air. Reducing air exposure helps prevent discoloration of leafy herbs & also reduces freezer burn.
What exactly is Freezer Burn: This is when molecules on the surface of the frozen product go directly from ice to a gas in the dry air. This is called sublimation. The water molecules then reform into ice on the sides of the container. The result is that the product is slowly freeze-dried. Essentially, the moisture that was once inside the herbs & spices has been deposited as ice crystals on the side of the freezer container because it was the first surface it reached. When storing, it’s important to eliminate as much air in & around frozen food as is feasible. That is the reason for wrapping the frozen herbs in plastic.
Store: As described above, air is the enemy when it comes to freezing herbs & spices! You can easily wrap your seasoning in separate cling film parcels, in freezer bags, or in an ice cube tray. Storing individually discourages freezer burn from occurring, which is when your herbs & spices clump together & form a solid mass.
Ice Cubes – portion out a tablespoon of your chopped herbs & spices & press them into the trays, topping off each ‘cube’ with a thin layer of oil, if you haven’t already added oil to your herbs in the food processor. Once the cubes are frozen solid, transfer them to a freezer bag for long-term storage.
Freezer Bags – Place your batch of finely chopped herbs in a zip-top freezer bag, adding 2 tablespoons of oil, if you haven’t already added them in the food processor. Seal the bag & leave a small gap to press our any excess air, so that the herbs are laying a flat as possible, then seal completely.
Frozen herbs can be used in most fresh-herb applications in which the herbs are even slightly cooked. Frozen herbs are particularly good for stirring into pasta sauces or pan sauces at the last minute, or for making herb-heavy sauces like pesto & chimichurri.
Label your produce, so you can clearly identify what you have, because it can all look extremely similar when stored in a ziplock bags at the bottom of a freezer. You can repeat this method over & over again with a range of different seasonings & in no time, you’ll have your own library of bulk spices & herbs to use in dishes!
The Wonderful & Aromatic World of Spices
How to Store Fresh Herbs & Spices
We’ve already discussed how you can freeze herbs to use for cooked applications but what’s the best way to store fresh herbs if you want them to stay fresh?
To Wash or Not to Wash: To test whether washing makes a difference, I split a bunch of parsley & a bunch of cilantro in half, washing one half in a salad spinner filled with cold water & spinning dry. The other half I left unwashed, though I did spin it dry to remove any excess moisture. I stored both in partially closed zipper-lock bags in the refrigerator.
The unwashed herbs started showing signs of decay days before the washed herbs did. Why is this? Surface debris & bacteria on the herbs can cause more rapid decay. Washing the herbs doesn’t sterilize them, but it does remove a good number of the baddies. This clearly indicates the importance of washing your herbs, spices & greens prior to eating.
The Enemies of Freshness: A number of factors are likely to cause fresh herbs to decay or lose flavour. Consider the below:
Excessive exposure to light can damage chlorophyll, causing herbs to turn yellow. This is especially true for thin, delicate herbs, like parsley, chervil, or cilantro. Stored in a sunny spot, delicate herbs will start to yellow within days.
Insufficient moisture can cause herbs to dry out, & as moisture leaves the herbs & takes to the air, it brings along some of the herbs’ flavour for the ride, reducing their potency.
The incorrect temperature will cause herbs to decay or lose flavour faster than they should. Almost all herbs are best stored in the refrigerator, with the exception of basil & very thin-leafed mint, which can both be damaged by the cold, causing them to brown & bruise faster. In my fridge, storing the herbs at the back of the top shelf caused them to actually freeze in some parts. Ice crystals will cause cell damage, turning herbs mushy.
Some exposure to air to allow moisture to escape, but not too much; minimal exposure to light; & a temperature that is cold but not too cold.
Storage Methods: I narrowed the field down to five common storage methods that seemed to be the most promising. As a control, I also stored herbs by throwing them straight into the fridge in their original bag from the supermarket. I stored each set of herbs until it showed signs of rotting or losing freshness.
We experimented with a few scenario’s to ascertain what would produce the best result:
• Straight from the supermarket & refrigerated immediately.
• Stored inside a ziplock bag & left slightly open.
• Wrapped in a dry paper towel & stored inside a plastic ziplock bag.
• Wrapped in a damp paper towel & stored inside a plastic ziplock bag.
• Stem bases trimmed, stored upright in a glass of water, uncovered.
• Stem bases trimmed, stored upright in a glass of water, with an overturned ziplock bag covering the tops.
The results are as followed:
• Straight from the supermarket was by far the worst method. Within a few days the herbs had started to show signs of rotting; clearly, we suggest you never consider this method, it’s a sure way of throwing good money away.
• Wrapped in a damp paper towel in a ziplock bag proved the most effective method for hardy herbs, like rosemary, thyme, & sage. Surprisingly, it was also the best method for tender chives.
• Stored upright with water, like flowers, was by far the best for tender herbs like cilantro & parsley. It’s important to note that keeping the tops of those herbs tightly covered by placing an overturned ziplock bag over them & sealing it against the base of the jar was also an essential step in keeping them fresh.
The only downside of this is that it takes up a lot of vertical space; however, where there’s a problem, there has to be a solution. Consider using a plastic deli containers with lid or a litre sized glass jar. By putting an inch of water at the bottom, placing the stem ends of your herbs down into the water, then folding the leaves over, you can seal up the jar & store your herbs for weeks.
Alternative Storage Methods: Drying & Freezing: Sometimes you end up with more herbs than you know what to do with. In these cases, the herbs can be dried or frozen for future use. Dried herbs can be used just like the dried herbs you buy at the supermarket; they’re best reserved for applications like spice rubs or long-cooked stews & sauces.
Store hardy herbs by arranging them lengthwise in a single layer on a slightly damp paper towel, rolling them up like a jelly roll, then transferring the bundle to a plastic zipper-lock bag or wrapping it in plastic wrap. Store in the refrigerator.
Store tender herbs by snipping off the bases of the stems & removing any discoloured or wilted leaves. Transfer them to a large Mason jar with an inch of water in the bottom. Seal the jar with the lid (if it fits), or cover the top of the jar with an overturned plastic bag sealed with a rubber band. Store in the refrigerator.
Store basil by snipping off the bases of the stems & placing the bunch in a vase or a Mason jar with an inch or two of water at the bottom, just like a bouquet of flowers. Store at room temperature in a light area, but out of direct sunlight.
How to Dry Fresh Herbs & Spices
There are several methods for drying fresh herbs & spices, each with its own benefits. Here are some of the most common methods:
• Air Drying: This is arguably the easiest way to dry herbs, but it takes the longest. To air dry, tie sprigs or branches into small bunches & hang them up to dry, leaves downward, wrapped loosely in muslin or thin paper bags to keep out dust & to catch falling leaves or seeds. This method is ideal for herbs like tarragon, bay, mint, lemon balm, lavender, rosemary, & small-leaved herbs such as thyme.
• Oven Drying: This method is faster than air drying. Arrange the herbs on a baking sheet in a single layer & dry them in the oven at the lowest temperature setting. Check them frequently to prevent burning.
• Microwave Drying: This is the quickest method. Place the herbs between two paper towels & microwave them on high for a few minutes. Be careful not to overheat the herbs, as they can catch fire.
• Using a Dehydrator: A food dehydrator works fast, & cuts the drying time down to only a few hours3. Plus, you don’t have to worry about burning your herbs like you do with the oven method.
• Drying on a Rack: Speed up drying by spacing out individual sprigs or leaves of herbs on racks. To make a drying rack, stretch muslin, cheesecloth, or netting over a wooden frame & fix it in place.
No matter which drying method you choose, effective drying relies on abundant dry, fresh air more than heat. A well-ventilated place out of direct sunlight is ideal. If you live in a humid area, the process may be slower, & mold can be a problem. If mold is an issue, using a small commercial dehydrator is recommended
As discussed above, frozen herbs can be used in most fresh-herb applications in which the herbs are even slightly cooked. Frozen herbs are particularly good for stirring into pasta sauces or pan sauces at the last minute, or for making herb-heavy sauces like pesto & chimichurri.
How to Store Dried Herbs & Spices
Whole Herbs Last Longer: Herbs in their whole form last longer. If you can store the whole herb & then grind them as needed, you will get a much fresher & stronger product.
Ensure Herbs Are Totally Dry: Before storing dried herbs, make sure that they are completely dry. They should crumble easily & be almost crispy to the touch.
Use Airtight Containers: Oxygen can degrade herbs over time, so storing your dried herbs in airtight containers is best. Glass jars or metal tins with screw-top lids work well.
Keep Out of Direct Sunlight: Sunlight can damage the potency of the herbs. Therefore, it’s best to store them out of direct sunlight. Using dark-coloured glass jars is even better for blocking all potential light.
Store in a Cool & Dry Location: You want your herbs to stay cool & dry for maximum shelf life. Do not store them near a hot stove or in a steamy bathroom.
Ensure herbs are fully dry before storing them. Store them whole & use a herb grinder to pulverize them as needed.
Clean previously used herb storage jars thoroughly before re-using them.
If you live in a high-humidity climate, don’t dispose of the silicone desiccant packets provided in numerous purchases, & add to your herb & spice containers.
For repeat use in the kitchen, it’s best to store high-quality dried herbs in small batches at room temperature in regular airtight containers. Storing the herbs in small quantities also reduces spoilage caused by exposure to oxygen & moisture in containers you open regularly.
Increase the Acidity:
Citrus & other acids can transform any recipe. It brightens dull flavours & refreshes the palate. If you feel like a dish is missing something, give acid a try.
You can use acid during the cooking process, or even better, just finish off the dish by dribbling, zesting or squeezing some acid on top. Here are some acids that will take any dish to the next level:
A Beef Stroganoff would not be the same without the freshness of an acid whereas a Lemon Meringue Pie has a distinctive tart flavour. Kaffir lime leaves contribute to the classic Tom Yum as does the tamarind in the Nam Prik Pao
Lemons
Limes
Vinegars
Tomatoes
Wine
Pickling liquids
Sumac powder
Beer
Tart berries
Tamarind
Green mangoes
Cultured dairy
Use a Bouget Garni:
A Bouquet Garni, which translates to “garnished bouquet” in French, is a bundle of herbs usually tied with string. It’s mainly used in the preparation of soups, stocks, casseroles, & various stews. The bouquet is cooked with the other ingredients & removed prior to consumption. It’s like an herbal tea bag for sauces & stews, adding flavour during simmering.
The composition of a Bouquet Garni can vary, but it typically includes the following herbs:
• Parsley: Parsley adds a fresh, slightly peppery flavour.
• Thyme: Thyme contributes a subtle, dry aroma & a slightly minty flavour
• Bay Leaf: Bay leaves are aromatic leaves commonly used in cooking. They can be used whole, or as dried & ground.
Some variations may also include:
• Leek Leaves: Leek leaves can add a mild onion-like flavour.
• Celery Stalk: Celery stalk can contribute a savory flavour.
• Black Peppercorns: Black peppercorns can add a bit of heat.
These herbs are often wrapped in a leek leaf or cheesecloth & tied into a bundle with kitchen twine. This allows the flavours to infuse into the dish while keeping the herbs contained for easy removal.
Salt of the Earth
Salt plays a crucial role in cooking & it enhances the food in several ways:
• Flavour Enhancer: Salt not only adds its own “salty” flavour, but it also intensifies sweetness & counteracts bitter flavors1. It helps release certain molecules in food, making the food more aromatic.
• Texture Enhancer: Salt affects the texture of food. For example, in yeast bread, the amount of salt affects the rate of yeast fermentation & gluten formation, which significantly affect the bread’s final texture1. In processed meat products, salt helps retain moisture.
• Food Preservative: Salt has been used to preserve food for many thousands of years. It acts as a preservative by drawing moisture out of food, which inhibits the growth of microbes that can spoil food.
• Nutrient Source: Table salt is comprised of approximately 40 percent sodium & 60 percent chlorine. Sodium is an essential nutrient needed for muscle relaxation & contraction, nerve impulses, & maintaining the proper balance of minerals & water in the body.
• Cooking Aid: When salt is added to water, it lowers the boiling point, allowing the water to reach a higher temperature more quickly. This causes the food to cook faster as it is exposed to higher temperatures for a shorter period
Salt serves several functions in food; it acts as a preservative, to add texture, enhance flavour, as a source of nutrient, as a binder, & colour enhancer. This is why nearly every recipe includes salt on its ingredient list.
When cooking, we mainly include salt to enhance the flavour of the food. Salt brightens the foods’ flavours & facilitates a balance between sweetness & acidity.
The Science of Salt: Salt, or sodium chloride, changes its composition when it comes into contact with water. It breaks down into two parts—positive ion & negative ion—allowing it to deeply penetrate the food & simultaneously draw water out of the food (which is why salt is a component of brining). This two-pronged process enhances the food’s flavour while preventing spoilage. The salt penetrates the food more slowly when cold but still moves at somewhat of a slow pace when heat is added, creating a more even flavour, which is why it is best to add salt toward the earlier stages of cooking versus just at the end.
When to Salt: Most recipes will call for adding salt along with other seasonings, such as black pepper, at certain points during the cooking process. The instructions may be to include with certain ingredients & then later to “season to taste,” or “check seasoning & add salt if needed.” It is important to follow this guidance as salt will affect food differently at different stages of cooking. Since salt takes a while to penetrate the food, pulling out its natural flavours, it needs time to do so, hence why adding salt toward the beginning of the cooking process is ideal. Simply adding at the end doesn’t provide enough time for the salt to do anything but just add a salty taste.
For example, when you salt raw vegetables before they go in the oven to roast, the salt has time to penetrate the food while it cooks, masking its bitterness & bringing out the natural sweetness. Then a sprinkling of salt at the end adds that bit of saltiness that we all crave, complementing the sweet & nutty flavours of the vegetables.
Salting Vegetables & Meat: The technique for salting vegetables & meats may differ depending on the recipe you are making. Some may direct you to salt vegetables before adding to other ingredients to remove the liquid from them, as in a coleslaw or cucumber salad. Meat can be a little more complicated as there is a window of time when it is not recommended to salt. Salting meats first brings the juices to the surface, so if you cooked the steak, for example, while there is this salted juice on the outside, the meat would steam, not form a nice outer crust, & be dry inside. However, if you wait several hours, this salting liquid will be reabsorbed, adding flavour & tenderness to the meat. So, you either need to salt meat way ahead of time or salt right before cooking.
The Different Salts: You will find that some recipes call for a specific type or grind of salt beyond ordinary table salt. In some cases, it will not detract from the quality of the dish, but in others, it can make or break time. For example, most baking recipes will call for table salt because it dissolves easily, strengthens gluten, & controls yeast growth. However, it has been stripped of its natural flavour during the refinement process, so it isn’t ideal to use when seasoning food.
The best salts to add during the cooking process are kosher salt & sea salt. Just keep in mind that these salts are more irregularly shaped than table salt, so the same measurement will result in less kosher & sea salt than table salt & you will need to adjust accordingly. A good rule of thumb is 1 tablespoon of kosher salt equals 2 teaspoons table salt.
What Is Kosher Salt?
Kosher salt is a coarse grain, additive-free sea salt primarily used in cooking versus a fine grain salt like table salt or iodized salt.” Ever wondered why it’s called kosher salt? “It is not usually kosher in the Jewish orthodox sense, but the name does come from the act of koshering meat, in which the salt draws blood out of meat.”
Kosher is the ideal salt to use for cooking, seasoning, & brining, whereas table or iodized salt is at times preferred for baking due to its consistent texture. Table salt also typically contains an anti-caking agent & if you do require a more pure form consider using fine sea salt.
Finally, there’s finishing or flaky salt, which is used to pep up a plated dish or baked good, like a steak or chocolate chip cookies. UK-based Maldon is one of the most popular flaky salt brands, & I’ll admit here that I buy a giant tub of Maldon one or two times a year & use that for every single salt-related task in my kitchen.
Utilize Umami:
Umami is a term derived from Japanese, which can be translated as ‘deliciousness’. It is often described as a savory, meaty, or brothy flavour. Umami is recognized as one of the five basic tastes, alongside sweet, sour, salty, & bitter.
Umami is associated with foods that contain a high level of the amino acid glutamate, such as Parmesan cheese, seaweed, miso, & mushrooms. The taste of umami is also found in foods rich in guanylate & inosinate. Monosodium glutamate (MSG) is a well-known compound that is often added to foods to enhance the umami flavour.
Use ingredients rich in umami: Foods like soy sauce, miso, Parmigiano Reggiano, aged cheeses, clams, fish sauce, & charred meat all contain umami.
Cooking techniques: Techniques such as roasting or grilling can enhance an ingredient’s umami flavour.
Add umami-rich sauces: Worcestershire sauce, which is made with anchovies, molasses, vinegar, & tamarind, is a great way to add umami to many dishes.
Use umami-rich broths: Dashi, a broth used often in Japanese cooking that uses kelp & fish, can create the umami taste.
Umami is not considered desirable as a standalone flavour but adds complexity when paired with other tastes
Sugar, ah Honey, Honey:
Sugar, often perceived as a simple sweetener, plays a surprisingly complex & multifaceted role in the culinary world. Its contribution extends far beyond just adding sweetness to our dishes, it is a silent architect, shaping the structure, texture, colour, & even the leavening process of our food.
Firstly, sugar acts as a flavor enhancer. It has the ability to elevate the taste of other ingredients within a dish, making them more vibrant & pronounced. This is particularly noticeable in savory dishes where a touch of sugar can balance acidity or bitterness, resulting in a more rounded & appealing flavour profile.
In addition to providing structure, sugar also creates a desirable texture in baked goods. By binding with water, sugar locks in moisture, preventing the baked goods from drying out. The inhibition of gluten development by sugar further contributes to the softness of cookies, cakes, & sweet breads.
Leavening, a crucial aspect of baking, is facilitated by sugar. Sugar nourishes yeast, accelerating the release of carbon dioxide gas when yeast breaks down sugar. This process causes the dough to rise at a faster & more consistent rate, essential for bread & other yeast-based baked goods. The appealing golden-brown colour of baked goods can be attributed to sugar. At about 175°C , sugar starts to caramelize, undergoing a chemical reaction that results in a warm amber colour. This not only adds visual appeal but also imparts a unique flavor to the food.
Lastly, sugar contributes to the crunchiness of certain baked goods. As moisture evaporates from the surface of these treats in the oven, the exterior sugars recrystallize & brown, creating a delightful crunch.
In conclusion, sugar is a versatile ingredient that plays several important roles in cooking & baking. However, despite its benefits, it’s important to use sugar in moderation to maintain a balanced diet & promote good health. The culinary world continues to explore & appreciate the many wonders of sugar, a humble ingredient with extraordinary capabilities.
Time your Seasoning:
Let’s talk a little more about seasoning dishes as you go. Here are some tips on how you should time your seasoning to transform any recipe:
When sautéing, add salt to the meats & raw vegetables to draw out their moisture & deepen the flavour. This technique can actually reduce sodium content while still producing a punchy flavour.
Spend a little extra time to taste & season each ingredient throughout the process. Ensure perfect seasoning in each step before moving onto the next.
Add dried herbs & spices, especially woodsy ones like rosemary & thyme, towards the beginning of meal prep. Early seasoning ensures full flavour development.
Add fresh tender herbs at the end of the cooking process, like parsley & chives. Using those fresh herbs at the end of the process will add that flavourful pop to your creation.
Waste Not, Want Not?
Herb stems & fruit scraps can be true treasures when it comes to seasoning. The chart below will give you some creative ways to season while also saving money.
Vegetable peel/scraps
Leek tops
Pickle brine
Fruit scraps
Citrus peels
Parmesan rinds
Herb stems
Every time you chop vegetables, save the scraps. Ends of onions, tomato cores, corn cobs, & little leftovers can be used to create flavourful vegetable broth & soups.
Leek tops often go to waste, but they add a rich, umami seasoning to soups, salads, rice dishes & stews
Save all of that brine from pickled foods. It’s a delicious addition to flavour soup or brine meat or poultry. You can use pickle brine to liven up any bland food.
To create mind-blowing vinegars for salads, sauces & desserts, fill a jar with fruit scraps. Add a spoonful of sugar & pour water to cover the scrabs. Cover the jar & stir daily. Strain & use it anytime.
Citrus peels are worth gold. Use them to zest anything, or put them in marmalade, teas, or candy them.
As mentioned earlier, parmesan rinds can be used to elevate the flavour of any soup or sauce, & they don’t go bad for months & months.
Don’t throw them out! Add those herb stems to broths, stews & soups for more flavour.
There are new herbs & spices from all over the word that can revolutionize a menu. A little experimentation will show you how to transform a recipe that you feel needs a change.
Pepper
Black vs Green Peppercorn: Black pepper is a flower-bearing vine, the fruit of which is harvested & dried for use as a spice or seasoning. It originally came from India but is now being cultivated in other tropical regions like Vietnam & Indonesia. The dried fruit of the pepper vine is called peppercorn. It contains a single seed that turns from green to dark red or black when it is fully mature.
It is the most commonly used spice in the world & has been used in food preparations & as medicines since ancient times. Its distinct taste comes from the chemical piperine. In fact, the term pepper is derived from the Indian word ‘pippali’ which refers to long pepper.
There are several types of peppercorns, namely: White peppercorns, which are made by soaking the fully ripe peppers in water for a week & removing the softened skin from the seeds. The seeds are then dried.
Orange & red peppercorns, which are made by preserving ripe red pepper drupes in vinegar & a mixture of salt & water. After this, the seeds are dried to produce orange & red peppercorns.
Pink peppercorns which are actually made from the fruit of the Brazilian pepper tree. The most popular types are:
Black Peppercorn: Black peppercorns are used in making black pepper. They are usually harvested when they are still young & green then they are cooked in hot water after which they are cooked & dried for several days under the sun.
The process causes the peppercorns to turn dark & wrinkled. Black pepper is made by grinding the black peppercorn. Black peppercorns are spicier & more flavourful than white or green peppercorns, & they are the most popular & more frequently used.
Green Peppercorn: Green peppercorns are made with unripe pepper. They are then treated with sulphur dioxide or are freeze dried to retain their green colour. They can also be canned, pickled, or used fresh & unpreserved. Green peppercorns are less pungent than black peppercorns.
They are usually used to enhance the flavour of fruits, poultry, & fish, the flavours of which cannot be overpowered by the green peppercorns; however, they do have a very distinct flavour profile & are used very difference to that of black pepper.
