[/caption]What's an herb? What's a spice? Is there a difference at all? Yes there is! For the most part and in many cases the terms herbs and spices have been used conversely and reciprocally on both television and in cookbooks alike. Many people I know use the terms herbs and spices interchangeably as well, but there are distinctive differences between them. It is just a matter of what part of the plant is being used that will determine whether you are using an herb or spice.
In general terms herbs are the leafy part of the plant that is being used and it does not matter whether that leafy part is dried or fresh.
As an example think of parsley, basil, a bay leaves, cilantro, rosemary and even thyme. On the other hand spices are acquired from any other part of the plant and in most cases are dried. Such spices as peppercorns from berries, ginger from ginger root, seeds like nutmeg and buds like cloves are all spices. There are plants that grow abundantly enough to produce both herb and spice. As an example take Cilantro, this plant gives us the cilantro that we use in Mexican cooking and it also gives us coriander seeds. Think about venerable Dill. Dill weed gives us the herb that we use in say chicken soup or in making grav laks and it also produces dill seeds as well.
When adding herbs or spices to a dish you of course want the food you are preparing to be enhanced and not covered up. So it is good to know how much of a certain herb or spice to add and when to add it in order to make that flavor enhancement. How much or how little of an herb or spice you use will of course influence the outcome of any recipe you prepare.
Rule 1. Herbs and spices that are in the form of powder will release the oils in them more quickly than a spice in it's whole form which
releases it's oils more slowly. So add the powdered spice or herb near the end of the dishes cooking time so that you don't "burn" off their flavor, and with the whole spice you can add it at or just after the beginning of a meal as the oils and flavors are released more slowly.
Rule 2. If you are making dressings or sauces or other condiments that don't meed to be cooked you can add your herbs and spices many hours before serving time so that the flavors have time to blend and marry.
Rule 3. Rule 3 is there are no rules. There are no real hard, fast or definitive rules about how much of an herb or spice to add to a recipe or dish, but here is a good starting point to follow when you don't have a recipe to follow. Go slow and start out by adding a quarter teaspoon of whatever it is per pound of meat and for each pint of sauce or soup or even for a serving for four. Make all necessary adjustments that you need to. When it comes to the more pungent spices like garlic granules or powder or crushed cayenne pepper or even pepper flakes it might be a good idea to start out at one eighth of a teaspoon because the oils of these spices get released in the heat of cooking and can get really, really HOT! So go really slow with these guys!
Photo Courtesy Of Dustin P. Smith
