Use and Storage of Spices and Seasonings- How do I substitute fresh herbs for dried?
The general rule of thumb is to convert teaspoons of dried herbs into
tablespoons of fresh ones: for example, use two tablespoons of fresh basil
instead of two teaspoons of dried basil. Note that fresh herbs should be added
at the end of the cooking process to preserve their flavors.
- What is the difference between a spice and an
herb?
Spices are pungent or aromatic seasonings obtained from the bark, buds,
fruit, roots, seeds or stems of plants and trees, whereas herbs are the fragrant
leaves of various annual or perennial plants that grow in temperate zones and do
not have woody stems.
*Spices were prized long before recorded history. Though they've always been
essential for flavoring food and drink, throughout the ages spices have been
used in crowning emperors, making medicines and perfumes, in religious
ceremonies and as burial accoutrements for the wealthy. More than 3,000 years
ago the Arabs dominated 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.
*Information about herbs and spices is based on The Food Lover's
Companion, 2nd Edition, by Sharon Tyler Herbst, published by Barrons
Educational Series Inc, August 1995.
- What is the best way to prepare fresh herbs?
First, submerge the fresh herbs in water, then rinse well. Blot dry with a
kitchen towel, and spread out to dry. The herbs need not be completely dry to
use. Once the herbs have been cleaned and dried, pick the leaves off of the
stems. The leaves are now ready to be torn, chopped or used whole, tossed into a
salad or pasta, or used to garnish a soup or sauce. Discard the stems or save
them for flavoring soup stocks.
- Are my spices and herbs still good?
Smell is a good indicator. Rub a small amount between your fingers. If the
spice or dried herb is not fragrant, or has only a faint smell, then it is
probably time to replace it. Taste is another good test. If you find you are
using a larger amount of a spice or herb than usual in your favorite recipes to
get any flavor, replace it.
- What is the best way to store my spices and
herbs?
Store dried herbs in a cool, dark place. Dried leaves and ground spices can
be stored for up to six months. Whole spices can last longer. Fresh herbs can be
stored in the refrigerator for up to five days. For storage up to 10 days
(depending on the type and freshness), place the bouquet of herbs, stem end
down, in a tall glass and fill with cold water. Change the water every two days
to maintain freshness. |
