INTRODUCTION

Imagine your most favourite meal… Mmmm

It looks sooo appetizing…!! Mmmm… It smells sooo delectable!!!

It’s Mouth watering!!! Craving it yet??

Well I can bet anything it almost wouldn't be possible without the contribution of some kind of

added flavouring. For most savoury dishes including meats, poultry, fish, shellfish, even

vegetables and sauces, herbs and spices play a very important role in making magic in your

mouth. There is no illusion though, it’s quite believable though, once you’ve had that first bite,

you know!!! Off to another world or that zone where nothing is ever wrong and no one can spoil

your day. That’s the power of great flavours; great food.

So here, take this journey with me into this world of herbs and spices, one that is responsible for

your next great experience with food. Take this trip and let’s appreciate the love and dedication

these fine flavours give to our dishes, so we can enjoy.

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HERBS

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Bay Leaf

Bay leaf comes from the bay laurel tree or ‘Laurelus

Nobilis’ native to Asia, but it is presently widely cultivated

year round by two of its largest producers Turkey and Egypt.

Its leaves are used to infuse flavours into dishes, and is also use

in pickling foods.

Even though it can be used in its fresh state for subtle flavoured dishes, bay leaf is at its

highest in flavour when dried. It is relatively very easy to dry this leaf, simply hanging the fresh

leaves in a dark, fairly warm place with low humidity, about a week until it becomes crisp. It

should be stored in a dry dark place like a cupboard or pantry, it will keep for more than a year if

stored properly in its dehydrated state.

This wonderful aromatic, flavourful leaf can be used in flavouring soups, stews and long

cooking dishes, the longer the cooking process the more stronger the flavour of bay leaf would

be. Very common is its role in the ‘bouquet garni’, used to flavour mainly soups, stocks and

sauces. Lentils, tomatoes, beans, shellfish, potatoes, risotto, game are among other uses that pairs

well with this herb, and it can also be infused into cheese sauces, milk and custards.

Bay leaf has a pungent and sharp, bitter taste if eaten whole and should be removed

before serving dishes. It’s scent is slightly floral and herbal, similar to that of oregano and thyme.

Bay leaf, even though usually sold as a whole dried leaf, it’s also available in a grounded form,

but it loses its flavour more quickly as opposed to being grounded right before usage.

Fun fact:

Toss a few leaves of bay leaf in clothes dryer in place of a scented dryer sheet.

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Dill

Both the seeds and leaves of this herb is used as a

seasoning. Also known as Lao coriander, its leaves are

green and feather like, and has a soft, sweet taste. Dried

dill seeds however are light brown in colour and oval in

shape. The seeds aromatic flavour is sweet and citrusy, but also slightly bitter. Dill is also a

relative to parsley, cumin and bay.

Dill can be accessed year round and is used when dishes have finished

cooking, because its flavour is destroyed by add heat to the herb. Often

used for in pickles, dill also pairs well with fish, beets, carrots,

cucumbers, potatoes, chicken, cabbage, veal, sour cream, eggs etc.

 Dill loses its flavour very quickly and should be used when fresh, however you can retain its

flavour for months by freeze - drying.

The warmth of the summer without exceeding sunshine, is best for the growth of the dill plant.

The seed is harvested when the seed begins to ripen, and is cut by the flower head off the stalks.

The heads are then placed upside down to dry in a paper bag and left in a dry warm place for a

week to separate itself from the stems.

Fun Fact:

Dill's was traditional used as both a carminative stomach soother.

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Tarragon

Among the four finest herbs considered in French cooking, is

Tarragon. This herb has long, soft green leaves and a distinctive

aniseed flavour. Also available dried, tarragon retains much of the

flavour than of the fresh form, so it is fine to use. It is one of the

herbs that makes up fines herbes and is also used in béarnaise sauce.

A perfect match with chicken, fish and eggs, it can also be used to

flavour oils and vinegars. As much as this is used for savoury food,

tarragon has known also for its input in cake and soft drink as well.

If you run out of tarragon, you can substitute chervil or a dash

of fennel seed or anise seed in a pinch, but the flavour will not

be as intended. Heat greatly intensifies the flavour of tarragon,

both fresh and dried.

This herb originated in Asia, in early folk lore it was believed

to cure venomous bites from snakes, spiders, bees, and scorpions.

Today it is a popular herb in many worldwide native cultures. It can be used to flavour a wide

variety of dishes including salads, pickles, veal, prepared mustards and mayonnaises, rice,

flavoured vinegars and herb butters.

Fun Facts:

Tarragon aids in relieving Insomnia, Toothache, Upset Stomach, Loss of Appetite, Intestinal Worms, Hyperactivity, Depression and has Anti Bacterial properties for cuts.

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Basil

Although it was not regarded as the essential herb

for Italian and Indian cuisine, basil has found its way

into many hearty dishes worldwide. Basil is easily

grown because it requires only a sunny, warm

location to thrive. Basil loses some of its pleasant

taste after being dried though. Because this herb is an annual herb, many people don’t mind

using the dried version of this herb, to enhance their sauces and dishes. This versatile and

widely used aromatic herb is easy to grown from the seed but is very sensitive to cold. The plant

grows well in warm climates, there are numerous species of

basil; some have scents reminiscent of pineapple, lemon,

cinnamon or cloves; others have beautiful purple leaves. The

variety called holy basil (tulsi) is an essential part of an

authentic Thai curry. In Mediterranean regions, basil and

tomato is a classic combination.

In French cuisines, basil is no stranger, and also plays a big

part in the bouquet garni. It is almost impossible to find and Italian recipe without this lovely

herb.  Basil and tomatoes are among the great classical marriages in food, this pair brings out

each other’s best flavours and compliment everything from pasta, bread, rice, meat dishes, salsas

in a huge variety of recipes! 

Fun Facts:

Basil essential oil is to treat respiratory infections such as bronchitis or whooping cough and to help relieve the fever often accompanying these ailments.

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Fresh Basil leaves chewed or made into tea can help relieve indigestion and up-set stomach, even helping chemotherapy patients overcome the effects of the procedure.

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Chervil

Chervil in its fresh form bears resemblance to the parsley,

but is paler and has more fine and frillier, thinner looking

leaves. It has a delicate taste sort of like a cross between

parsley and tarragon, with a hint of sweet aniseed or mild

mint flavour. Along with the parsley, chives and tarragon,

chervil completes the fines herbes. compliments elegant soups dishes, fish, and butter sauces and

adds a great garnish to many fine dishes. Chervil is also available dried, but not quite as

flavourful as in its natural state.

Even though a spring herb, chervil will still make an appearance in winter in warmer climates at

times. Cool areas are best for this herb, and like parsley and cilantro, heat causes it to bolt, go to

seed and turn bitter. Though is bears resemblance to the parsley and cilantro, this herb is not as

common as the said couple, but it can be grown at home under the right conditions.

Thinking of a delicious egg based breakfast? Add chervil to your omelettes or sprinkle in your

scrambled eggs, this herb goes great with eggs and adds a fresh kick to lightly dressed salads. A

good substitute for this herb however is either tarragon and parsley, but it would never taste quite

the same. Also a good consideration to keep in mind is dill, which also pairs well with eggs.

Fun Facts:

Chervil can be used to relieve digestive complications, high blood pressure, fluid retention and

coughing.

Fresh chervil juices is used in aid of abscesses, gout and eczema.

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SPICES

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Nutmeg

Nut meg compliments both sweet and savoury dishes. With its

warm, spicy sweet flavour, nutmeg is among the world’s most

precious spices. Nutmeg is indigenous to Indonesia but is very

common in Grenada as well. Even though this spice is available

all year round, the nutmegs are harvested until 7-9 years after it has been planted, even more the

plants only start to reach their full potential some 11 years later.

Nutmeg can be used in dishes that contain cheese, fruits, broccoli, potatoes, raisins, carrots, veal,

spinach, custards, cauliflower, stuffing, rice, eggs, cabbage, squash to name a few.

Mace

Mace is the bright red lacy covering that comes from the nutmeg.

It becomes yellowish and orange like once removed and dried.

Mainly sold in its grounded form, it can also be found in its whole

form under the name ‘blade’ in the some market places. The

flavour of mace is very similar to of course the nutmeg it encases.

Fun Facts:

It aids in helping one to sleep when incorporated in a warm glass of milk.

Nutmeg grounded, along with honey and water, mixed into a paste and applied to skin, promises

brighter clearer skin in just a few days.

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Turmeric

In Trinidad we often refer to turmeric as

saffron, little does the common user know,

that turmeric is actually the much less

expensive root of a tropical plant, compared to

saffron. It bears relation to ginger and is bright

yellowish orange in colour, and has a pungent

bitter taste. It is most common in East Indian

dishes and American mustard. Also available year round, turmeric can be bought both whole and

grounded, even the leaves are used for cooking purposes as well, as a base for sauces.

It should be stored, like many other spices, in a cool dark place, it keeps for up to 6 months. It can also be substituted for saffron or mustard in some dishes as well, and along with its flavour, it contributes also to dyeing and colouring many dishes. As seen below, this spice is mostly used in savoury dishes, but turmeric can be used in sweet items such as cakes as well.

Turmeric pairs well with Curry, Chicken, Shellfish, Beans, Lamb, Paella, Rice and lentils.

Turmeric has many healing properties and is very beneficial to one’s health in the prevention or

healing of many illnesses and diseases.

Fun Facts:

This spices aids as a natural Pain Killer, Childhood Leukaemia, Liver Detoxifier, Prostate Cancer, Arthritis, New growth in Blood Vessels in Tumours, Fat Metabolism (weight management), helps heal burns and wounds quickly.

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Saffron

Precious saffron, so precious… native to the Mediterranean,

this fine herb has to be carefully handled in order to pick the

dried yellow stigmas from a purple crocus, that are only three

per flower. To make one pound of saffron one would tediously

have to go through 75,000 crocus flowers, which is responsible

for its high cost in the market place. Considered the most

expensive spice, and now we know why, saffron is still available year round.

A little goes a long way, when we are talking about colouring and

flavouring an entire meal. Saffron also matches up in spice blends that

compliment curry, bouillabaisse, kheer and paella. Like most other spices, saffron to loses

flavour when it is changed into powder form. Bulk saffron is often sold from wooden boxes and

should be kept in foil to protect it from light and air, keeps in a dark cool place for six months at

maximum flavour.

Saffron threads are crushed just before usage and goes well with

curries, soup, fish, chicken, lamb, tomatoes, rice, shellfish, pastry,

risotto, and mussels. Chef’s tip to remove its bitter aftertaste,

press the threads between two aluminium sheets before use.

Fun Facts:

In ancient times it was used as a cosmetic, as well as for dyeing fabric and leather.

Saffron can be used  for treating stomach-ache, coughs and bronchitis.

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Clove

Cloves are available throughout the year, like many other spices. With a uniquely warm, aromatic and sweet taste, they lend to ginger bread and pumpkin pie, they can also make great experience out of bean soups, baked beans, split peas and chilli.

These are unopened flower buds from the evergreen clove tree. They are pink and dried until they turn brown in colour. Handpicked, these cloves are about 1/2-inch long and 1/4-inch in diameter and with their tapered stem, they resemble tiny nails. Their English name is comes from the Latin word clavus, which means nail.

Although cloves have a very hard exterior, their flesh features an oily compound that is essential to their nutritional and flavour profile. 

Cloves are available on the market in both budded form and ground powder form. It is native to Indonesia, but with modern advances it can be accessed worldwide. They are also very common in the preparation of hams, by poking them into the skin of the meat before baking. Along with its penetrating flavour it adds a great decorative touch to the presentation of the finish product, Even though it is used in the preparation and used for garnish, it is not very pleasant to consume once dining, as its flavour is very pungent, and can overwhelm the taste buds.

Other foods that clove go well with are, lamb, beets, sausages, walnut, apples, wine, game, tomatoes and tea.

Fun Facts:

Clove aids and assist in the relief of Toothache, Earache, Nausea, Hypertension, Burns and Open Wounds.

Household uses include Air Freshener, Fly Deterrent, Ant Killer & Mosquito Repellent.

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Conclusion

It was quite informative and exciting to finally understand the different traits, of so many herbs

and spice. Having known quite a few by name, I have also learnt that most of these flavourful

treasures have quite a lot in common.

I definitely have new ideas for the uses of herbs and spices I have used before, and am anxious to

introduce the ones I have now learnt about into my practice in the kitchen.

The variations are truly boundless, and it excites me to think of the many possibilities that

already exist as much as there is room for so much more to experiment.

Happy Flavourful Cooking!!!

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References

Professional Cooking 7th Edition

2013 Scripps Networks

Integrative Medicine Communications

BBC 2013

MediaWiki

Kitchen Dictionary

2013 The Taunton Press, Inc., Part of Taunton’s Women’s Network

Wikipedia

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