Chefs Tips - Using Herbs & Spices

Courtesy of:
Le Cordon Bleu “Fruits and Desserts” - Jeni Wright & Eric Treuille

An invaluable addition to the kitchen, fresh herbs and aromatic spices give dishes distinctive taste and ethnic personality. These charts help pair flavourings with the foods they best enhance.

STORING HERBS

Because they do not keep well, fresh herbs are best used straight after picking. The following methods of storage will help keep them fresh and prolong their life, essential techniques in the summer months if you have a herb garden.

For short storage of 1-2 days, pack freshly picked herbs in plastic bags in the refrigerator. Delicate varieties, such as basil, benefit from being wrapped in slightly damp paper towels before they are placed in bags.
To dry herbs, hang them up by their stalks in a dry, well-ventilated room. This position concentrates the flavour in the leaves. Once dried, store herbs in airtight containers.
Fresh herbs can be frozen with excellent results. For best flavour, use young herbs picked before the flowering stage. Gather them in the early morning when the dew has dried and the leaves are at their most aromatic. Strip off the leaves and chop them finely (bay, rosemary, sage and thyme should not be chopped, but snipped into small sprigs). Place chopped herbs in ice-cube trays, cover with iced water and freeze. When solid, pack herb ice cubes in freezer bags, ready to drop into liquids straight from the freezer. Sprigs of herbs should be frozen as they are, in airtight containers.

HERBS AND THEIR USES
HERB	FLAVOUR	USE WITH
BASIL	Sweet, warm, softly spicy, aromatic	White fish, veal, chicken, seafood, salad greens, eggs, tomatoes, pesto and other pasta sauces
BAY	Aromatic, pungent	Soups, stocks, stews, casseroles, sauces (especially béchamel)
CHERVIL	Delicate, slightly anise-like	Fish, chicken, omelettes, sauces
CHIVES	Mild, oniony	Fish, eggs, cheese, salads, creamy soups, potatoes
CORIANDER	Intensely aromatic, spicy	Asian, Middle Eastern and Mexican dishes, carrots, salads, yogurt
CURRY LEAVES	Spicy "curry" flavour	Indian curries, casseroles, soups, seafood, stuffing's
DILL	Delicate, anise-like	Salmon, soused herring, veal, carrots, cucumbers, potatoes, mayonnaise, soured cream, soft fresh cheeses
FENNEL	Anise-like	Fish soups, pork, seafood, eggs
MARJORAM/ OREGANO	Sweet, aromatic, pungent	Grilled meats, chicken, tomato sauces, eggs, cheese, flavoured oils and marinades
MINT	Strong, sweet, clean	Cucumber, potatoes, peas, cheese, melon, chilled soups, lamb, yogurt
PARSLEY	Fresh, slightly spicy	Eggs, fish, soups, poultry, meat
ROSEMARY	Pungent, oily, aromatic	Lamb, chicken, pork, bread, potatoes
SAGE	Aromatic, slightly bitter	Pork, veal, duck, goose, turkey, pulses, eggs, ricotta, Parmesan cheese, risotto, pasta
SUMMER SAVORY	Pungent, lemony	Pulses, broad and French beans, eggs, cheese, grilled meats, tomato sauce
TARRAGON	Aromatic, anise-like, cooling	Chicken, eggs, tomatoes, béarnaise
THYME	Intensely aromatic	Poultry and meat roasts and casseroles, roast potatoes

SPICES AND THEIR USES
SPICE	FLAVOUR	FORM	USE WITH
ALLSPICE	Hints of clove and cinnamon	Whole berries or ground	Caribbean meat stews, game, lamb, onions, cabbage, spiced vinegar, poached fruits, cakes, breads, and pies
CARAWAY	Aromatic, strong hints of fennel	Whole seeds or ground	Meat stews, sausages, cabbage, pork, sauerkraut, breads, cheese, rich fruit cakes
CARDAMOM	Pungent, lemony	Pods, loose seeds or ground	Indian and Middle Eastern curries, stews, pickling brines, pastries, cakes, fruit dishes, quick breads
CAYENNE/ CHILLI POWDER	Spicy, very hot	Ground	Indian, Mexican, Cajun, Caribbean and Creole dishes, seafood, béarnaise sauce
CINNAMON	Sweet, warm aromatic	Sticks or ground	Middle-Eastern dishes, curries, fruit desserts, cakes and breads, milk and rice puddings, chocolate desserts
CLOVES	Sweet, strong	Whole buds or ground	Ham and pork, sweet potatoes, pumpkin, spiced cakes, apples and other fruits, stocks
CORIANDER	Fragrant, lemony	Whole berries or ground	Indian and Oriental dishes, meat, chicken, pickled fish, mushrooms, breads, cakes, pastries and custards
CUMIN	Pungent, warm, earthy	Whole seeds or ground	Indian and Mexican dishes, pork, chicken, lamb, cheese, bean soups, rice pilafs
FENNEL SEED	Sweet, licquorice flavoured	Whole seeds or ground	Mediterranean fish soups and stews, grilled fish
GINGER	Pungent, spicy	Fresh root or ground	Oriental and Indian dishes, chicken, vegetables, particularly pumpkin and carrots, fruits such as melon and rhubarb, cakes and biscuits
JUNIPER	Pungent, clean, pine-scented	Berries	Sausage, pork and game dishes, pâtés and terrines, particularly venison, cabbage, stuffing's
MACE	Sweet, fragrant	Whole blades or ground	Stuffed pastas, meat and béchamel sauces, spinach and potato gratins, cakes and biscuits, milk puddings and custards, mulled wine
MUSTARD	Pungent, hot	Whole seeds or ground	Beef and pork, chicken, rabbit, vegetables, pickles and relishes, sauces and dressings
NUTMEG	Sweet, fragrant	Whole or ground	Stuffed pastas, meat and béchamel sauces, spinach and potato gratins, cakes and biscuits, milk puddings and custards, mulled wine
PAPRIKA	Pungent, sweet or hot	Ground	Meat and poultry, especially Eastern European dishes, eggs, vegetables, cream cheese
PEPPER	Pungent, mild or hot	Berries (peppercorns) or ground	Almost every savoury dish and a few sweet ones, such as strawberries and sorbets
POPPY SEEDS	Nutty, sweet	Whole and ground	Breads, cakes, pastries, salads, coleslaws, egg noodles, sauces for meat and fish
STAR ANISE	Warm, aromatic, spicy-sweet	Whole, broken, seeds and ground	Oriental-style dishes, especially Chinese, pork, duck and chicken, fish and shellfish dishes, marinades
TURMERIC	Warm, mild aroma	Whole and ground	Adds subtle flavouring and a distinctive yellow colour, used in curry powders, rice, pulse dishes and chutneys