| A spice is a dried seed, fruit,
root, bark, leaf, or vegetative substance used in nutritionally insignificant
quantities as a food additive for the purpose of flavor, color, or as a
preservative that kills harmful bacteria or prevents their growth.
Many of these substances are also
used for other purposes, such as medicine, religious rituals, cosmetics,
perfumery or eating as vegetables. For example, turmeric is also used as
a preservative; licorice as a medicine; garlic as a vegetable. In some
cases they are referred to by different terms.
In the kitchen, spices are distinguished
from herbs, which are leafy, green plant parts used for flavoring purposes.
Herbs, such as basil or oregano, may be used fresh, and are commonly chopped
into smaller pieces. Spices, however, are dried and often ground or grated
into a powder. Small seeds, such as fennel and mustard seeds, are used
both whole and in powder form.
Spices were prized long before recorded
history. Though they've always been used to flavor food and drink, throughout
the eons spices have also been favored for a plethora of other uses including
crowning emperors, making medicines and perfumes, religious ceremonies
and as burial accoutrements for the wealthy. Over 3,000 years ago the Arabs
monopolized the spice trade, bringing their rare cargo back from India
and the Orient by arduous camel caravans.
During the Middle Ages the demand
for spices was so high that they became rich commodities — a pound of mace
could buy three sheep and the same amount of peppercorns could buy freedom
for a serf. By that time Venice had a tight hold on Western commerce and
controlled the incredibly lucrative European spice trade. That Venetian
monopoly was an important catalyst for the expeditions that resulted in
the discovery of the New World. Today, the United States is the world's
major spice buyer.
Herbs are the fragrant leaves of
various annual or perennial plants that grow in temperate zones and do
not have woody stems. Herbs can be purchased in dried or fresh forms. They
can be found at various times of year, depending on the herb. Choose herbs
that have a clean, fresh fragrance and a bright color without any sign
of wilting or browning. They can be stored in the refrigerator, wrapped
in a barely damp paper towel and sealed airtight in a plastic bag for up
to 5 days.
Dried herbs are available year-round
in metal or cardboard boxes, bottles, cellophane packages and unglazed
ceramic pots. They have a stronger, more concentrated flavor than fresh
herbs, but quickly lose their pungency. Crushed or ground herbs become
lackluster more quickly than whole herbs. The more airtight the storage
container, the longer the herbs will last. Transfer those in cardboard,
tin, unglazed ceramic or cellophane to small glass bottles or jars with
screw-top lids. Each time you use the herb, make sure the lid is tightly
resealed. Store dried herbs in a cool, dark place for a maximum of 6 months.
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. |
