Definitions of herbs and spices vary somewhat but can be identified as follows

Definitions of herbs and spices vary somewhat but can be identified as follows:

Herbs are leaves of low-growing shrubs. Examples are parsley, chives, marjoram, thyme, basil, caraway, dill, oregano, rosemary, savory, sage and celery leaves. These can be used fresh or dried. Dried forms may be whole, crushed, or ground. Many herbs can be grown in the United States in or out of doors.

Spices come from the bark (cinnamon), root (ginger, onion, and garlic), buds (cloves, saffron), seeds (yellow mustard, poppy, and sesame), berry (black pepper), or the fruit (allspice, paprika) of tropical plants and trees.

Many dehydrated vegetable seasonings are available. These include onion, garlic, sweet peppers, mint, mixed vegetables, and freeze-dried chives and shallots.

Condiments are usually a combination of herbs and spices blended in a liquid form. Examples are prepared mustard, catsup, Worcestershire sauce, tabasco sauce, and many of the steak sauces and specialty vinegars. Many of these contain sodium.

Seasoning blends are mixtures of spices and herbs. Check spice companies for exact mixtures. Some examples of seasoning blends are:

1. Chili powder (red pepper, cumin, oregano, salt, and garlic powder)

2. Curry powder (coriander, turmeric, cumin, fenugreek seed, white pepper, allspice, yellow mustard, red pepper, and ginger)

3. Poultry seasoning (white pepper, sage, thyme, marjoram, savory, ginger, allspice, and nutmeg)

4. Pumpkin pie spice (cinnamon, ginger, nutmeg, allspice, and cloves)

Storing Spices

Whole herbs and spices last much longer than crushed or ground forms. Many consumers prefer to buy the whole form and crush or grind as needed for greater freshness. Herbs and spices can be crushed with a mortar and pestle, by using a rolling pin with spices between two cloths, or by using the back of a spoon in a cup.

Check ground or crushed herbs and spices for freshness at least once a year. If no aroma is detected after crushing, the seasoning needs to be replaced. Mustard seed and poppy seed aromas will be difficult to detect. Buying the smaller size instead of the economy size container will save money if the large package is not used while it is still fresh.

1. Store away from moisture. Dampness causes caking and a loss of quality.

Store in tightly covered, air tight container. Use clean, dry spoons for measuring.

2. Store in a cool place.

Do not store in a window or in sunlight, or near heat sources such as the cooking areas or the dishwasher.

In hot climates, store spices such as paprika, red pepper, and chili powder in the refrigerator to maintain quality.

Storage Life of Herbs and Spices

Seasoning Storage Time

Whole 2-5 years

Ground Spices 6 months-2 years

Leafy Herbs 3 months-2 years

Dehydrated Vegetables 6 months rice

Enhancing Sweet Flavors

Enhance flavor with sweet tasting spices instead of sugar: allspice, anise, cardamon, cinnamon, cloves, ginger, mace, nutmeg. Milk-Yogurt-Cheese: custards, puddings, sauces Meats: beef, fish, poultry, sauces, bean dishes Vegetables: beets, carrots, sweet potatoes, squash, pumpkin Fruits: fruit compote, baked fruit, spiced fruit Breads: gingerbread, sweet yeast breads, pumpkin bread, banana bread, rice or bread pudding.

Enhancing Savory Flavors

Seasoned salts (garlic salt) contain salt. Most meat sauces (steak sauce, soy sauce) are high in sodium.

Make yogurt-based spicy dressings to use with salads and fruit dishes. The following spices are good to use as a substitute for salt/sodium and fat: basil, bay leaf, celery seed, chili powder, cumin, curry powder, dill, marjoram, mustard, oregano, paprika, pepper, rosemary, sage, tarragon, thyme.

You can use these spices with fondue, cheese spread, chowder, meats, souffl», curried dishes, beans and soups, salads, greens, tomatoes/juice, pasta salads, specialty breads, and rice.

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 V* 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.