The Art of Seasoning
The art of using herbs and spices is learning how much to add and how to combine flavors. Several guidelines suggest amounts to use in developing recipes: Use strong, pungent spices such as red pepper in small amounts. More delicate seasoning can be used in greater amounts without ruining the final product. Although the herb or spice should enhance and not overpower the flavor, cultural preferences will influence your decision.
Start with a tested recipe. After it has been prepared, decide if more or less seasoning is needed for the next time. Spice and herb companies recommend about 1/4 teaspoon (a pinch) of spice per pound of meat or pint of liquid when creating recipes. Only use 1/8 teaspoon of stronger seasonings such as red pepper and garlic. Remember, it is easier to add more than to try to compensate for too much.
More than one herb or spice can be used in a recipe. When creating a recipe, start by using only one or two choices. As you gain experience in cooking with herbs and spices, taste will tell if others might be added.
Adding Spices to a Recipe
Whole Spices and Herbs
Tie herbs and spices in a cheesecloth, nylon net or muslin bag, or place them in a tea ring. The bag or ring is easy to remove to stop the seasoning process and remove particles that may cause difficulty in chewing or swallowing.
Add whole herbs and spices at the start of cooking in recipes that will cook for an hour or longer. Examples are soups and stews.
Many herbal and spiced teas can be made using whole herbs and spices.
Flavoring seeds can be toasted briefly in the oven or on top of the stove to enhance flavor. Whole herbs are usually crumbled and added near the end of cooking.
Crushed and Ground Herbs and Spices
Add about 15 minutes before the end of cooking. The flavors in crushed or ground spices are released quickly.
Crushing or grinding whole spices and herbs provides more flavor than the whole form. Ground black pepper in a pepper shaker does not have the zest of freshly ground pepper. Grinding pepper from the pepper corn provides more flavor.
For cold salad dressings, mix herbs and/or spices with vinegar for several hours before adding oil in order to develop the flavor.
Use of Herbs and Spices
The use of herbs and spices in cooking offers the chance to prepare exotic, gourmet dishes, or cultural meals and a way to cut or save calories and fat in cooking. Diet related diseases (heart disease, cancer, stroke, diabetes, and atherosclerosis. Using herbs and spices can moderate dietary levels of fat, sugar and sodium. For example, removing a tablespoon of fat removes about 10 grams of fat and 100 calories – an amount which could represent a 10 pound weight loss in a year. The calories in herbs and spices are far less than in breading, batters, gravies, sauces and fried foods. Cost savings are realized by reducing the number of ingredients in preparation and/or by the possibility of dressing up inexpensive foods for a special meal.
Many people are looking for flavors to substitute for salt or sodium. A teaspoon of salt has 2300 mg sodium – almost the amount recommended as the daily requirement. Many other condiments as well as packaged and processed foods contain around 1000 mg salt. Seasoning salts are regular salt with seasoning. A teaspoon of most herbs and spices contains few calories and little or no sodium. Herbs and spices add zest and flavor to unsalted foods.
Below is a list of some of the most commonly used spices:
Alkenet Root
Spice (ground)
Description: This comes from a wild plant with yellow flowers.
Flavor: No flavor – used as a food coloring
Uses: Widely used in dishes which need a deep red color
Allspice
Spice (whole or ground)
Description: Dark-brown, pea-size berries from the evergreen pimento tree. Also called Jamaica pepper.
Flavor: Pungent, sweet mixture of cinnamon, clove and nutmeg flavors
Uses: Breads, cakes, cookies, fruit sauce recipes
Amchoor
Spice (ground)
Description: Made from sour, green mangoes which have been sliced and dried in the sun. Also called Green Mango Powder.
Flavor: Sour, pungent flavor
Uses: As a souring agent in Indian food.
Anise Seed
Spice (whole or ground)
Description: Small green-brown, comma-shaped seeds. Member of the parsley family.
Flavor: Sweet licorice flavor
Uses: Breads, cakes, candies, cookies, fruit sauces, Southeast Asian recipes
Basil
Herb (fresh leaves, or dried and crumbled)
Description: Most varieties have green leaves. Member of the mint family.
Flavor: Sweet clove-like flavor, pungent
Uses: Chicken, eggs, fish, pasta, tomatoes, Italian and Mediterranean recipes
Bay Leaf
Herb (dried whole leaves)
Description: Leaves from the evergreen bay laurel tree. Also called bay laurel or laurel leaf.
Flavor: Woodsy, pungent
Uses: Meats, pickling, sauces, soups (see bouquet garni) and (see garam masala), stews, vegetables
Borage
Herb (fresh leaves)
Description: European herb with hairy leaves
Flavor: Faint cucumber flavor
Uses: Salads, teas and vegetables
Bouquet
Garni
Herb blend
Description: Small bundle of herbs (parsley, thyme and bay leaves make classic combination) tied together or wrapped in a cheesecloth bag and placed in soups and stews to add flavor.
Flavor: Herb blend
Uses: Soups, stews
Caraway Seed
Spice (dried whole seeds)
Description: Seeds from an herb in the parsley family
Flavor: Nutty, licorice flavor
Uses: Breads, cheese spreads, pickling, vegetables, and German, Austrian and Hungarian recipes
Cardamom
Spice (whole pod, seeds or ground)
Description: Seeds are in pods the size of a cranberry. Member of the ginger family.
Flavor: Spicy-sweet, pungent aroma
Uses: Cakes, cookies, curries, fruits, Indian recipes, Scandinavian breads
Cayenne Pepper
Spice (ground)
Description: Powdered seasoning made from a variety of tropical chiles, including red cayenne peppers. It is very hot and spicy, so use with caution. Also called red pepper.
Flavor: Hot, pungent
Uses: Eggs, cheese, Cajun recipes
Celery Seed
Spice (whole or ground)
Description: Seeds from wild Indian celery called lovage
Flavor: Slightly bitter, celery flavor
Uses: Sparingly for pickling, salads (potato and cole slaw), soups, stuffings
Chervil
Herb (fresh sprigs or crumbled dried)
Description: Curly, dark-green leaves. Member of the parsley family.
Flavor: Mild celery-licorice flavor
Uses: Main ingredient in “fines herbes”, also used to season eggs, chicken, fish, salads, shellfish and tomatoes
Chili Powder
Spice (ground)
Description: Seasoning blend made from ground dried chiles, coriander, cumin, garlic, oregano and other herbs and spices.
Flavor:Mild to hot
Uses: Chili, eggs and cheese, soups, stews
Chilies
Spice (whole or ground)
Description: Seasoning made from whole dried chiles, coriander, cumin, garlic, oregano and other herbs and spices.
Flavor: Mild to hot
Uses: Chili, eggs and cheese, soups, stews, Latin American and Mexican recipes
Chives
Herb (fresh stalks, or frozen and freeze-dried)
Description: Slender green, hollow stems. Related to the onion and leek. Source of vitamin A.
Flavor: Onion or garlic flavor
Uses: Appetizers, cream soups, fish, salads, sauces, shellfish and part of “fines herbes” blend
Cilantro
Herb (fresh leaves)
Description: Bright-green stems and leaves from the coriander plant. Also called coriander and Chinese parsley.
Flavor: Pungent, soapy fragrance
Uses: Fish, rice, salsas, salads, and Italian, Latin American and Mexican recipes
Cinnamon
Spice (whole or ground)
Description: Bark from the Ceylon (buff colored) or Cassia tree (dark reddish-brown)
Flavor: Aromatic, pungent, sweet. Cinnamon sticks are added to dishes during the cooking process for flavor, are not meant to be eaten.
Uses: Cakes, cookies, hot drinks, pies, vegetables (carrots, winter squash, sweet potatoes)
Clove
Spice (whole or ground)
Description: Reddish-brown, nail-shaped buds from the tropical evergreen clove tree.
Flavor: Aromatic, pungent, sweet. Cloves should be used with care as the flavor can become overpowering.
Uses: Baked beans, fruit pies, ham, pickling, sauces, spice cakes and cookies
Coriander
Spice (whole or ground)
Description: Seeds from the coriander plant, related to the parsley family (see cilantro).
Flavor: Mixture of lemon, sage and caraway flavors; soapy
Uses: Baking, pickling, and Mexican and Spanish recipes
Cumin
Spice (whole or ground)
Description: Dried fruit from a plant in the parsley family
Flavor: Slightly bitter, pungent, nutty, hot
Uses: Chili and curry powder blends, fish, lamb, pickling, sausages; Middle Eastern, Asian and Mediterranean recipes
Dill Seed
Spice (whole or ground)
Description: Dried seed from the dill plant
Flavor: Tangy, caraway flavor
Uses: Meats, salads, sauces, vegetables
Dill Weed
Herb (fresh whole or dried)
Description: Feathery green leaves from the dill plant
Flavor: Pungent, tangy
Uses: Breads, fish, pickling, salads, sauces, vegetables
Fennel Seeds
Spice (dried whole)
Description: Oval, greenish-brown seeds from the fennel plant
Flavor: Aromatic, slight licorice flavor
Uses: Breads, fish, sauces, sausage, soups, Italian recipes
File Powder
Herb (dried or ground)
Description: Ground dried leaves of the sassafras tree
Flavor: Woodsy, root beer flavor
Uses: Creole recipes
Fines
Herbes
Herb blend (crumbled dried leaves)
Description: French seasoning made from a mixture of finely chopped herbs, usually chervil, chives, parsley and tarragon.
Flavor: Herb blend
Uses: Cheese, eggs, fish, poultry
Garam Masala
Herb blend
Description: Blend mixture of herbs (bay leaves, cardomons, cinnamon, black cumin, cloves, black peppercorns and nutmeg).
Flavor: Aromatic herb blend
Uses: Use sparingly near the end of cooking Indian dishes
Ginger
Spice (fresh, dried, crystallized or ground)
Description: Gnarled and bumpy root from the ginger plant
Flavor: Peppery, slightly sweet with a pungent and spicy aroma
Uses: Cakes, cookies, marinades; Chinese, Jamaican and German recipes; DON’T substitute dry ginger powder for recipes specifying fresh ginger
Juniper Berries
Spice (dried whole)
Description: Berries that resemble the size and color of blueberries.
Flavor: Pungent, bitter when raw
Uses: Gin flavoring, marinades
Laurel Leaves
Herb (dried whole leaves) (See Bay Leaf)
Lemon Balm
Herb (fresh sprigs)
Description: Mint-like leaves, also called balm
Flavor: Sweet, lemon flavor with a citrus scent
Uses: Jams and jellies, salads, soups, teas
Lemon Grass
Herb (fresh or dried stalks or ground)
Description: Long, thin, gray-green leaves
Flavor: Lemon flavor and fragrance
Uses: Fish, chicken, shellfish, soups; Thai and Indonesian recipes
Lemon Peel
Spice (fresh or dried or grated)
Description: Yellow outer skin which is grated. Also called lemon zest.
Flavor: Lemon flavor and fragrance
Uses: Spreads, relishes, fruit salads, dressings, seafood, poultry, shellfish, breads, pastries, deserts, sauces
Lovage
Herb (fresh sprigs)
Description: Large, dark-green celery-like leaves; seeds are called celery seed.
Flavor: Strong celery flavor
Uses: Salads, soups
Mace
Spice (dried blades or ground)
Description: Bright red outer covering of the nutmeg seed that turns yellow-orange when dried.
Flavor: Stronger flavor and smell than nutmeg
Uses: Custards, fruit desserts (peaches, plums and apples), spice cakes and cookies, vegetables (carrots, broccoli, Brussels sprouts and cauliflower)
Marjoram
Herb (fresh sprigs, leaves or ground)
Description: Oval, inch-long pale green leaves. Member of the mint/oregano family.
Flavor: Aromatic, slightly bitter
Uses: Fish, meat, poultry, sausages, stuffings, vegetables
Mint
Herb (leaves or flakes)
Description: Peppermint and spearmint are two of the most popular kinds of the 25 or more varieties that exist.
Flavor: Strong, sweet, cool aftertaste
Uses: Beverages, desserts, lamb, sauces, soups
Mustard Seed
Spice (whole or ground)
Description: White (or yellow) and brown (or Asian) seeds are two major types.
Flavor: Hot, pungent
Uses: Meats, pickling, relishes. Powdered mustard (finely ground) is used in sauces.
Nutmeg
Spice (whole or ground)
Description: Gray-brown, oval seeds from the nutmeg tree. Mace is the spice obtained from the membrane of the seeds.
Flavor: Nutty, warm, spicy, sweet
Uses: Beverages, cakes, cookies, sauces, sweet potatoes
Orange Peel
Spice (fresh or dried or grated)
Description: Orange outer skin which is grated. Also called Orange zest.
Flavor: Orange flavor and fragrance
Uses: Stuffing, marinades, relishes, fruit salads, dressings, seafood, poultry, shellfish, breads, pastries, deserts, sauces
Oregano
Herb (fresh leaves or crumbled dried)
Description: Member of the mint family, related to marjoram and thyme
Flavor: Strong, aromatic with a pungent marjoram flavor
Uses: Fish, meat, poultry, tomatoes; Greek, Italian and Mexican recipes
Paprika
Spice (ground)
Description: Dried red peppers ground into a powder
Flavor: Slightly bitter, ranging from sweet to hot
Uses: Dips, fish, poultry, salads (potato and egg), soups; necessary ingredient in goulash
Parsley
Herb (fresh sprigs or crumbled dried)
Description: Curly leaf and Italian (flat-leaf) parsley are but only two of the more popular varieties that exist.
Flavor: Slightly peppery
Uses: Sprigs used as garnish, herb mixtures (see fines herbes), sauces, soups (see bouquet garni), stews
Peppercorn
Spice (whole, ground or cracked)
Description: Berries from the pepper plant that grow in grape-like clusters. Black, white and green peppercorns are three kinds processed from the berries.
Flavor: Hot, peppery
Uses: Enhances flavor of most meats, poultry and sweet dishes
Poppy Seeds
Spice (whole)
Description: Small (less than 1/16 inch in diameter), blue-gray, white seeds from the poppy plant
Flavor: Crunchy texture, deep nutty flavor
Uses: Breads, cakes, pastries, salad dressings, vegetables, meat sauces
Red Pepper
Spice (ground)
Description: Powdered seasoning made from a variety of tropical chiles, including red cayenne peppers. Also called cayenne pepper.
Flavor: Hot, pungent
Uses: Eggs, cheese, Cajun recipes
Rosemary
Herb (fresh sprigs or whole dried)
Description: Silver-green, needle-shaped leaves; member of the mint family
Flavor: Sweet, hint of lemon and pine
Uses: Casseroles, fish, fruit salads, lamb, soups, stuffings
Saffron
Spice (whole threads or powdered)
Description: Dried yellow-orange stigmas from the crocus plant.
Flavor: Pungent, aromatic
Uses: Rice, poultry, sauces, stews (bouillabaisse), Spanish recipes (paella), Swedish cakes and breads
Sage
Herb (fresh sprigs, dried whole leaves, crumbled, ground)
Description: Narrow, oval, gray-green leaves.
Flavor: Musty, minty, slightly bitter
Uses: Chicken, duck, goose, pork, sausages, stuffings
Savory
Herb (fresh sprigs or crumbled dried)
Description: Two types: summer and winter. Summer savory is slightly milder, but both are strongly flavored and should be used sparingly. Closely related to the mint family.
Flavor: Peppery, aromatic, slightly pungent
Uses: Beans (lima beans, string beans and lentils) meats, sauces, soups, stuffings, vegetables
Sesame Seed
Spice (dried whole seeds)
Description: Tiny, flat seeds pale grayish-ivory (most common), brown, red or black
Flavor: Nutty, slightly sweet
Uses: Breads, cakes, cookies, dips, poultry, salad dressings, seafood
Tarragon
Herb (leaves)
Description: Narrow, pointed, dark-green leaves
Flavor: Mild licorice flavor
Uses: Eggs, meats, pickling, poultry, salads, sauces, “fines herbes” blend
Thyme
Herb (leaves or ground)
Description: Garden thyme (most common) is a bush with gray-green leaves, member of the mint family.
Flavor: Pungent, minty, tea-like
Uses: Fish, meats, poultry, soups (see bouquet garni), vegetables (eggplants, mushrooms, potatoes and summer squash)
Turmeric
Spice (ground)
Description: Bright, yellow-orange root of a tropical plant related to ginger; used to flavor and color food. Use carefully as it can stain.
Flavor: Pungent, slightly bitter, earthy flavor
Uses: Primary ingredient in American-style mustard, Curries, East Indian recipes
