Flavor is the spice of life. The scent of Indian curry or Italian marinara sauce wafting through the home is distinctive. They scream curry or oregano, respectively. Each culture tends to use certain spices that are dominant in their cooking. When flavoring food, it all comes down to the spices and herbs we use when we cook.
Spices are classified as seeds, roots or bark, while herbs are leaves of a plant.
What is the difference between a spice and an herb? Spices are classified as seeds, roots or bark, while herbs are leaves of a plant. Spices tend to be more potent and more dominant than herbs and dried herbs are generally stronger than fresh herbs.
Cinnamon is one of the oldest spices. Cumin one of the most commonly used. Saffron is one of the most expensive. Cayenne pepper and Habanero peppers are two of the hottest or spiciest.
Think about the spices and herbs you have in your cabinet. There are the basics: salt, pepper, garlic powder, cumin, oregano and basil. There are sweeter spices such as cinnamon, nutmeg, cloves and vanilla. Some spices in my home are standard such as dill, turmeric, cumin, coriander, cardamom and celery seed. My spice drawer also has rosemary, tarragon, thyme bay leaves and sage.
I prepare a lot of Indian, Japanese and Thai food for myself and my clients. These dishes require a lot of spices and spice blends.
Indian spices
Indian curries require several specific spices but the basics are cumin, turmeric, fennel, coriander and cardamom. Indian curry is a mixture of spices blending turmeric, chili powder, ground coriander, ground cumin, ground ginger and pepper.
Thai spices
Thai curry can be yellow, green and red; each boasts a different flavor profile. I love green curry. Its dominant spice is green chilies, garlic, lemongrass, peppercorns and cumin seeds and is generally spicier than its other colorful counterparts. Yellow curry powder has a lot of turmeric, coriander, cumin, fenugreek and ground chili peppers. Red curry is made from red chili peppers, garlic, sea salt, lemongrass and turmeric along with other ingredients like shrimp paste.
Japanese spices
Japanese food is not inherently spicy, but it uses unique seasonings and spices to create its delicious flavors. Sesame seed and ginger are two common spices used along with salt, dried seaweed and bonito flakes. Dried seaweed and bonito flakes end up behaving like spices or herbs but fall into a weird category that, once dried, becomes a seasoning and blends with other spices that make Japanese food unique. Mustard, chili pepper, wasabi, shiso (a Japanese herb) and shichimi togarashi (a seven-spice blend) are also used in Japanese cooking.
Playing with spices can be fun and creative. Too much of spice can overpower a meal. I am not a fan of dried oregano — too much will ruin my dinner. Fresh oregano in small doses adds a lovely touch to a red sauce. Basil is queen and it’s something I always keep on hand.
Cilantro is one of the more controversial herbs. I can eat it like salad while some people turn their noses up and think it tastes like soap. Cilantro pesto is one of my favorite things to put in a vegetable taco or quesadilla.
Try dill or mustard in an egg or tuna salad or curry or pesto in chicken salad.
Keep herbs and spices in a cool, dry place and in air-tight containers and out of direct sunlight. Store in a glass, plastic bags or stainless-steel containers. Some herbs and spices can be refrigerated or frozen for longer life. Toss out old spices. It’s best to buy them in small amounts and use them regularly.
Yellow Curry Powder | From the kitchen of Priya Hutner
2 T ground coriander
2 T ground cumin
1½ T ground turmeric
2 t ground ginger
1 t dry mustard
½ t ground black pepper
1 t ground cinnamon
½ t ground cardamom
½ t cayenne pepper or ground chilies
Add all spices to a small jar and shake.
