Basic knowledge of spices and herbs
STRAIGHT ANSWER #1
What is a herb?
In culinary terms the word “herb” refers to any green or leafy part of a plant used for seasoning and flavouring a dish, not necessarily for substance.
STRAIGHT ANSWER #2
What is a spice?
Any other part of a plant used to flavour and season a dish during the cooking or preparation process. No consideration should be made to whether it’s dried or fresh.
SeedThe coriander seed is a spice, while the coriander leaf is an herb.
FruitBlack pepper is the berry of a vine and star anise is the fruit of a tree.
BarkCinnamon is the inner bark of a tree.
Root/RhizomeGinger and turmeric are good examples of rhizomes (mass of roots).
BudClove is the unopened flower bud of a tropical tree.
Resin/pulpTamarind is the sticky pulp found within a pod of a tree and referred to as a resin.
ArilMace is the lacy covering of nutmeg.
PROS & CONS
Whole spices vs. ground spices
Whole spices and ground spices both have their own pros and cons. Generally speaking, whole spices bring more flavour, but they might require a slightly more skilled craftsperson when using them. Ground spices are more convenient and easier to use. However, they will lose their flavour quicker than their whole counterparts. At Paulig, we always buy whole spices if possible – to maximise the taste but also to keep control of the content.
DID YOU KNOW?
The importance of essential oils
Essential oils are in effect the essence of a plant. They tend to oxidize and dissipate quickly, which is why the term volatile oil can be used. An essential oil is much lighter than say olive oil which is a fixed oil. The level of essential oil in an herb or a spice is usually an indication of quality and flavour content.
ONE WAY OR ANOTHER
The many ways to dry spices
There are many ways of drying herbs and spices. Some are natural, some involve complex and modern machinery – from open air drying in sunlight to controlled temperature drying in heated chambers. As a business we always strive to use the best method of drying to preserve the quality, taste and appearance for each individual herb or spice.
KEEP IT COOL
Looking after your herbs and spices
When dried herbs and spices lose their flavour and colour it’s partly because of oxidation. This process is enhanced by exposure to oxygen, high temperature and light. That’s why you should keep herbs and spices in a cool and dark environment. Doing this will improve their shelf life and taste!
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Quality spices from plant to plateLearn how to get the finest spicesThe steps we take to get the best possible taste in every pack of spices.
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