Herbs and spices

The Food and Drug Administration groups culinary herbs and spices together and considers them both to be spices. Regardless of how they are defined, herbs are well known for their seasoning capabilities in food preparation. The best-known seasoning herbs include basil, sage, thyme, oregano, bay leaves, cilantro, dill, marjoram, mint, parsley, tarragon, rosemary, and savory. For the best in flavor and texture, fresh herbs are generally preferred over dried herbs.

Spices are distinguished from herbs (from leaves) by the other parts of the plant from which they are derived. Some examples include:

• Allspice (from a fruit)
• Saffron (flower)
• Cinnamon (bark)
• Anise, caraway, celery, cumin, fennel, mustard, poppy and sesame (seeds)
• Ginger and turmeric (roots)

Although garlic, onions and shallots can serve as a spice, they are officially recognized as vegetables.

History records a time when spices were greater in value than gold. In fact, they have been called “vegetable gold” and were once used as currency. A Goth leader once demanded 3,000 pounds of pepper as a partial ransom for calling off his siege of Rome. The search for these flavoring ingredients resulted in carving of trade routes between countries, the founding of wealthy empires, and the exploration of far-off lands. Their value now rests in their unique ability to add a flavorful difference to dishes. The various world cuisines owe their distinctiveness to the unique combinations of spices in foods. Thai food relies heavily on hot peppers, while Central American dishes are distinguished by their use of chili peppers or powder. Mexican meals often incorporate cumin, coriander, paprika, pepper and cilantro. Indian dishes are enhanced with curry mixtures which are combinations of spices whose extract ingredients and proportions can be closely guarded family secrets.