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Spices You Need

 

Name Image Description Flavor Uses
Allspice Allspice It is a dark-brown, pea-size berry. Comes from the evergreen pimento tree. Pungent, sweet mixture of cinnamon, clove and nutmeg flavors Breads, cakes, cookies, fruit sauce recipes.
Basil Basil Member of the mint family. It has green leaves. Sweet clove-like flavor, pungent Mostly used in Italian and Mediterranean cuisine. Best with chicken, eggs, fish, pasta, tomatoes.
Bay Leaf Bay Leaf Leaves from the evergreen bay laurel tree. Also called laurel leaf. Woodsy, pungent Meats, pickling, sauces, soups, stews, vegetables.
Bouket Garni Bouket Garni Small bundle of herbs wrapped in a cheesecloth bag or tied together and added in soups to add flavor (parsley, thyme, and bay leaves is the classic combination). Herb blend Soups, stews
Cayenne Pepper Cayenne Peper A mixture of seasoning made from different tropical chilies, including red cayenne peppers. It is very hot and spicy, so use in moderation if you don't like spicy foods. Also called red pepper. Hot, pungent Eggs, cheese, Cajun recipes.
Celery Seed Celery seeds Comes from wild Indian celery called lovage. celery flavor, slightly bitter For pickling, salads (potato and coleslaw), soups.
Chili Powder Chili Powder A mixture of different seasonings (ground dried chilies, coriander, cumin, garlic, oregano and other herbs and spices). Mild to hot Chili, eggs and cheese, soups, stews.
Chives Chives Belongs to the onion and leek family. Source of Vitamin A. Onion or garlic flavor Appetizers, shellfish, cream soups, salads, sauces.
Cilantro Cilantro Bright-green stems and leaves from the coriander plant. Pungent, soapy fragrance Very popular in Italian, Latin American and Mexican recipes (Fish, rice, salsas, salads).
Cinnamon Cinnamon Bark from the Ceylon or Cassia tree Comes in buff color or dark reddish color. Cinnamon sticks are added to dishes during the cooking process to add flavor. It is very aromatic and sweet. Sweets, hot drinks, vegetables (carrots, winter squash, sweet potatoes).
Clove Clove Reddish-brown buds from the tropical evergreen clove tree. Aromatic, pungent and sweet. They give a very strong flavor so use with care. spice cakes and cookies baked beans, pickling, sauces.
Coriander Coriander Related to the parsley family. Seeds from the coriander plant. Mixture of lemon, sage and caraway flavors. Mostly in Mexican and Spanish recipes, pickling, sausages
Cumin cumin Dried fruit from a plant in the parsley family. Slightly bitter, pungent, hot Middle Eastern, Asian and Mediterranean cuisine (Chili and curry powder blends, fish, lamb, pickling).
Dill Seed dill seeds Dried seed from the dill plant Tangy and pungent flavor salads, meats, sauces, vegetables
Dill Weed dill Green leaves from the dill plant Pungent, tangy fish, pickling, salads, sauces, eggs, vegetables, breads.
Fennel Seeds funnel seeds Oval, greenish-brown seeds from the fennel plant Aromatic, slight licorice flavor Breads, fish, sauces, sausage, soups, Italian recipes.
Ginger ginger The root from the ginger plant slightly sweet, slightly pungent and spicy aroma Chinese, Jamaican and German recipes, (cakes, cookies, marinades).
Marjoram marjoram Member of the mint and oregano family. Oval, pale green leaves. Aromatic, slightly bitter and pungent Fish, meat, poultry, sausages, stuffing, vegetables
Mint mint One of the most popular spice used. Strong, sweet, cool Refreshing beverages, desserts, lamb, sauces, soups
Mustard Seed mustard seeds Comes in white, yellow, and brown seeds. Hot, pungent Meats, pickling, relishes. Powdered mustard (finely ground) is used in sauces.
Nutmeg nutmeg Oval seeds from the nutmeg tree. Dark grey color. Mace is the spice obtained from the membrane of the seeds. Nutty, warm, spicy Beverages, cakes, cookies, white sauces, sweet potatoes
Oregano oregano Member of the mint family, related to marjoram and thyme Strong, aromatic with a pungent marjoram flavor Fish, meat, poultry, tomatoes; Greek, Italian and Mexican recipes
Paprika paprika Powdered dried red peppers Slightly bitter, sweet to hot Dips, fish, poultry, salads (potato and egg), soups; important ingredient in goulash
Parsley parsley Curly leaf and Italian (flat-leaf) parsley are two of the more popular spices that exist. Slightly peppery Sprigs used as garnish, herb mixtures, sauces, soups, stews
Peppercorn peppercorn Berries from the pepper plant. Black, white and green peppercorns are three kinds processed from the this plant. Hot, peppery Enhances flavor of most meats, eggs and poultry
Poppy Seeds poppy seeds Very small gray, white seeds from the poppy plant Deep nutty flavor with crunchy texture pastries, breads, cakes, salad dressings, vegetables, meat
Rosemary rosemary Silver-green leaves; member of the mint family Sweet, hint of lemon Casseroles, fish, fruit salads, lamb, soups, stuffing, potatoes
Saffron safron Dried yellow-orange stigmas from the crocus plant. Pungent, aromatic Rice, poultry, sauces, stews (bouillabaisse), Spanish recipes (paella), Swedish cakes and breads
Sage sage Narrow, oval, gray-green leaves. Musty, minty, slightly bitter Chicken, duck, goose, pork, sausages, stuffing
Sesame Seed sesame seeds Tiny, flat seeds, brown, red or black Nutty, slightly sweet Breads, cakes, cookies, salad dressings, seafood
Tarragon tarragon Narrow, pointed, dark-green leaves Slightly licorice flavor Eggs, meats, pickling, poultry, salads, sauces
Thyme thyme Member of the mint family. It is a bush with gray-green leaves. Pungent, tea-like Fish, meats, poultry, soups, vegetables, potatoes
Turmeric turmeric Yellow-orange root of a plant related to ginger; used to flavor and color food. Pungent, earthy, slightly bitter flavor Curries, East Indian cuisine, primary ingredient in American-style mustard

 

What type of things are herbs and spices?

 

Herbs – Herbs are plant-based ingredients that primarily come from the leafy green parts of plants, such as leaves, stems, and flowers. They are typically used fresh or dried, and their flavors are often milder and more aromatic. Herbs are commonly added toward the end of cooking to preserve their delicate flavors and are often used in larger quantities compared to spices. They are versatile in both savory and some sweet dishes. Examples of popular herbs include basil, mint, parsley, cilantro, and rosemary, all of which enhance the flavor profile of a dish with their fresh, fragrant qualities.

Spices – Spices, on the other hand, are derived from other parts of the plant, such as seeds, roots, bark, or flowers. They are typically dried and sometimes ground into powders, and they tend to have stronger, more intense flavors compared to herbs. Spices are often used in smaller quantities due to their potency and are known for adding heat, depth, or warmth to a dish. They are used throughout cooking to build flavors and are especially important in creating complex spice blends. Common examples of spices include cinnamon (from bark), ginger (from root), cumin (from seeds), and cloves (from flower buds), all of which bring bold, distinctive tastes to a variety of cuisines.

 

Spice Information

 

In the culinary arts, a spice is any seed, fruit, root, bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices and seasoning do not mean the same thing, but spices fall under the seasoning category with herbs. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices.

Spices can be used in various forms, including fresh, whole, dried, grated, chopped, crushed, ground, or extracted into a tincture. These processes may occur before the spice is sold, during meal preparation in the kitchen, or even at the table when serving a dish, such as grinding peppercorns as a condiment. Certain spices, like turmeric, are rarely available fresh or whole and are typically purchased in ground form. Small seeds, such as fennel and mustard, can be used either in their whole form or as a powder, depending on the culinary need.

A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life.

There is not enough clinical evidence to indicate that consuming spices affects human health.

India contributes to 75% of global spice production. This is reflected culturally through its cuisine. Historically, the spice trade developed throughout the Indian subcontinent as well as in East Asia and the Middle East. Europe's demand for spices was among the economic and cultural factors that encouraged exploration in the early modern period.

 

Production Facts

Top Spice Producing Countries
(in metric tonnes)
Rank Country 2010 2011
1 India 1,474,900 1,525,000
2 Bangladesh 128,517 139,775
3 Turkey 107,000 113,783
4 China 90,000 95,890
5 Pakistan 53,647 53,620
6 Iran 18,028 21,307
7 Nepal 20,360 20,905
8 Colombia 16,998 19,378
9 Ethiopia 27,122 17,905
10 Sri Lanka 8,293 8,438
— World 1,995,523 2,063,472

Source: UN Food & Agriculture Organization

 

Handling

 

A mortar and pestle is the classic set of tools for grinding a whole spice. Less labor-intensive tools are more common now: a microplane or fine grater can be used to grind small amounts; a coffee grinder is useful for larger amounts. A frequently used spice such as black pepper may merit storage in its own hand grinder or mill.

The flavor of a spice is derived in part from compounds (volatile oils) that oxidize or evaporate when exposed to air. Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation. Thus, the flavor is maximized by storing a spice whole and grinding when needed. The shelf life of a whole dry spice is roughly two years; of a ground spice roughly six months. The "flavor life" of a ground spice can be much shorter.Ground spices are better stored away from light.

Some flavor elements in spices are soluble in water; many are soluble in oil or fat. As a general rule, the flavors from a spice take time to infuse into the food so spices are added early in preparation. This contrasts to herbs which are usually added late in preparation.

Salmonella contamination

A study by the Food and Drug Administration of shipments of spices to the United States during fiscal years 2007–2009 showed about 7% of the shipments were contaminated by Salmonella bacteria, some of it antibiotic-resistant. As most spices are cooked before being served salmonella contamination often has no effect, but some spices, particularly pepper, are often eaten raw and are present at the table for convenient use. Shipments from Mexico and India, a major producer, were the most frequently contaminated. Food irradiation is said to minimize this risk.

 

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Copyright © 2000 - 2025    K. Kerr

Most recent revision July 12, 2025 08:38:40 AM

 

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