Nice & Spicey

What’s apple pie without the cinnamon and nutmeg? Tomato sauce without the basil and oregano? Chili without the cayenne and cumin? For as far back as we have records of history, herbs and spices have played a valuable role in world culture. In addition to culinary purposes, they have served as medicines, as perfumes and dyes, and as religious offerings.

Herbs are the stems, seeds, leaves, roots, flowers, buds, or bark of aromatic plants grown in the Temperate Zone of our planet and spices are their aromatic Subtropical and Tropical counterparts. Around 3000 BCE, what is known as the Spice Trade began on the Arabian Peninsula where spices traveled by camel caravans from India and the Orient. By the Middle Ages, spices were in such high demand that they functioned as powerful commodities in the Old World. Seeking ever new sources for highly coveted spices, the European’s launched extensive expeditions setting ships a’sail to the farthest reaches of the known world, eventually leading to the Old World’s discovery of the Americas. It’s lovely to ponder how plants bring we people of the planet together. We can appreciate that an American classic like apple pie just wouldn’t be right without a little help from Sri Lanka and the East Indies or that the customary pepper shakers that grace our tables depend on friends from the Malabar Coast of India.

Useful too is to consider that herbs and spices should work in collaboration, like a symphony in our cooking. No single instrument need stand out (unless of course it’s time for a solo). Rather, the subtle harmonies created by combining certain herbs and spices balance “just so” to realize the overall character of a dish.

Knowing how to use and combine herbs and spices greatly refines the cooking process. With experience, a skillful cook will sense when to add a little more of this or that, but as always, we can look to some general “flavorprints” as a guide. Here are some examples:

HERBAL SALT

3 parts nutritional yeast

1 part each: onion powder,

coriander, thyme

2/3 part each: cumin, garlic

powder, paprika, parsley

1/3 part each: basil, mustard, kelp

SAVORY AMERICAN

3 parts each: marjoram, nutritional yeast, savory, thyme

2 parts basil

1 part each: rosemary and sage

ITALIAN

3 parts basil

2 parts each: oregano and marjoram

1 part each: sage, red pepper flakes, black pepper

CAJUN CREOLE

6 parts allspice

4 parts thyme

2 parts each: bay leaves, black pepper, paprika

1 part each: cayenne, cloves, cinnamon, ginger, nutmeg

EAST INDIAN

3 parts each: coriander, cumin, turmeric

1 part each: allspice, cayenne, cardamom, cinnamon, black mustard, fenugreek, ginger

MIDDLE EASTERN

3 parts cumin

2 parts parsley

1 part each: black pepper, garlic, onion, oregano

Remember to make additions gradually while preparing foods, tasting and smelling often so as not to overpower your foods. If a dish does get overseasoned, try adding more of the bland ingredients (tofu, grains, potato, etc.) to balance out the excess. When following recipes, keep in mind that 1 T. of dried herbs is equal to 3 T. fresh.

Also, be aware that herbs and spices will eventually lose some of their flavor and aroma over time. To help preserve freshness, buy seasonings in small quantities, grind whole spices only as needed, and store in airtight containers in a dark, cool place.

© Nannie Nehring Bliss for Common Ground 2004