Every kitchen, every cook, has what I like to call a culinary signature. A fingerprint, if you will, of techniques, styles, flavors, and themes. All of these combined determine the staples that appear in that kitchen. Some staples are so very common as to reside in nearly every cook’s repertoire. Others are specific to a region, culture, or even a family. What exactly is a staple? A staple is an item that is so regularly used and relied upon that it always has a home in a cook’s kitchen. An item that one would make a cook feel ill-at-ease and incomplete if it were not in the pantry, on the shelf or in the refrigerator. In this first installment of kitchen staples topic, we’ll be examining herbs and spices. Herbs and spices in general followed by those found in many African-American kitchens and recipes. Let’s dive in!
Herbs and spices are two categories of seasonings, flavorings and aromatics that give complexity and depth of character to foods. They complement and enhance food to bring out the natural flavors, provide a layering of aromas, and often present aesthetically pleasing colors. What, you may ask, is the difference between an herb and a spice. Well, quite simply, an herb is generally the leaves, stems or flowers of aromatic plants, either dried or fresh. A spice, on the other hand, is the seeds, bark, root, berries, or buds from an aromatic plant and are mostly used in their dried form. There are also some plants that may be used as both a spice and an herb. Dill, for example, is used for its leaves (an herb) and for its seeds (a spice). Let’s get into the specifics of common herbs and spices and find some staples for your kitchen.
Herbs
- Basil (Ocimum Basilicum): A member of the mint family, basil is native to tropical climates from central Africa to Southeast Asia. It is available in “flavors” like garlic, lemon and cinnamon but the most common is sweet basil. Sweet basil has a natural affinity for garlic and tomatoes as can be seen by its prevalence in many Mediterranean dishes. Used fresh, basil adds a citrus aroma, with a sweet and peppery flavor with a hint of mint.
- Bay (Laurus Nobilis): Also known as sweet laurel, bay leaves have been found in ingredient lists around the world including Asia, the Caribbean, Mexico, India, Europe and many African countries. Dried bay leaves are preferred over fresh. The fresh leaves are often too bitter for cooking many dishes. The whole dried leaves are added to a dish at the start of cooking and then removed once the flavor has been extracted. Bay has a slightly floral bouquet. In addition to flavoring, bay contains enzymes which help to break down proteins and aid in digestion.
- Chives (Allium Schoenoprasm): A member of the onion and garlic family, chives have a mild onion flavor and dark green color. Native to Asia, North America, and Europe, chives are used around the world in dishes that call for a delicate onion flavor. Often used to complement eggs, chicken, potatoes, and seafood, its green stalk imparts flavor while the flower can be used in salads and as garnishment.
- Cilantro: Cilantro is a part of the coriander herb. The leaves and stem are referred to as cilantro while the seeds (the spice) are what’s known as coriander. This versatile herb is used in many recipes for its distinct flavor and bouquet of citrus. It is sharp and tangy with a strong aroma. Widely used in Mexican, Asian, and South American cuisine, it is commonly used in salads and sauces. It’s flavor breaks down when heat is introduced.
- Mint: In culinary, mint refers to the leaves of the plant. Two of the most prevalent species in use are spearmint and peppermint. An aromatic herb, mint provides a fresh, cool, and somewhat sweet flavor to dishes. Fresh mint is usually preferred and is a standalone herb, meaning it does not blend well with other herbs. It is often paired with lamb or game. The oils of mint plants are common flavorings in sweets and candies.
- Oregano (Origanum Vulgare): Oregano is also a member of the mint family. With a pungent and sometimes peppery flavor, it is used in Mediterranean as well as Mexican cuisines. The tiny, dark green leaves are sometimes more flavorful dried rather than fresh and have a natural affinity for tomatoes.
- Rosemary (Salvia Rosmarinus): An evergreen shrub that grows worldwide in warm, dry climates, it’s needles are highly aromatic with a pine or camphor odor. This herb is a favorite used fresh in many Mediterranean and Asian dishes as a complimentary flavoring. Despite its lack of nutritional value, rosemary, finds itself on recipe lists for roasted and grilled meats, vegetables, and stews. The stems are often added to marinades to impart flavor. It famously pairs with roast lamb.
- Tarragon (Artemisia dracunculus): Another of the great culinary herbs, tarragon is versatile and as a flavoring in poultry, fish, and egg dishes. Native to Siberia, it is a bush-like plant with long, narrow, dark-green leaves. It has a strong flavor and imparts slight hints of licorice or anise. Mainly used fresh, tarragon is one of the four fines herbes in French cooking with a starring role in bearnaise sauce.
- Thyme: My all-time favorite herb, thyme has been used throughout the centuries for medicinal, culinary, and cleaning purposes. The Ancient Egyptians even used thyme in the embalming process. Used worldwide, this herb is equally flavorful fresh or dried. The tiny greenish-gray leaves and woody stem may be used in bunches and added to stocks, soups, and stews in a bouquet garni to give a fresh flavoring. The leaves, being edible, compliment all types of meat, fish and vegetables.
Of course, this small list is not exhaustive. But these are what I consider kitchen staples because of their versatility and are relatively easily found in stores year-round.
Spices
- Allspice: Also known as Jamaican pepper, it is the dried, unripe berry of the Pimenta dioica plant and is one of the most important ingredients in Caribbean cuisine. It is one of few spices still exclusively grown in the West. Allspice is available whole and ground and flavors foods with a cinnamon, clove, and nutmeg blend. In Jamaica it is used in the world renowned jerk seasoning. In the Middle East and Northern Africa, it is popular in stews and meat dishes.
- Capers: Capers come from a small plant in the Mediterranean. The unopened buds of the plant have been pickled and used as a condiment for thousands of years. The fresh buds are cured in heavily salted white vinegar giving them their salty-sour flavor. Capers are categorized and sold by size. The smallest, known as nonpareils, have been the most desirable. Capers pair well with fish and are used in a variety of sauces. Their distinctive flavor makes them a great addition to many salads.
- Cardamom: Although it is one of the most expensive spices, I have included cardamom in this list because of its inclusion in both food and drink recipes all over the world. The ground seeds of the plant are highly aromatic. The flavor imparted is unique with hints of citrus and camphor. A little goes a long way with cardamom so, if possible, grind the seeds just before use as it loses its flavor rapidly.
- Cayenne: Occasionally labeled as simply “red pepper”, cayenne is ground from a blend of different types of dried red chili peppers. With a hot and pungent flavor, it is often used on seafood, all types of egg dishes, meats, stews, and curries. A bright reddish-orange color and fine texture also make it useful as a simple garnishment.
- Cinnamon: Among the oldest known spices, China has a record of its use as far back as 2500 B.C. Both cinnamon and its cousin, cassia, come from the bark of small evergreen trees. It is peeled from branches in thin layers and sun-dried. Because cassia is cheaper to produce than true cinnamon, what is often sold in the U.S. as cinnamon is actually cassia. Well-known and widely available in modern times, cinnamon is used as a flavoring and aromatic in both food and drink recipes. Although its flavor is often associated with pastries, it has a great affinity for lamb and spicy dishes.
- Cumin: This spice comes from North Africa and the Middle East. It is the seed of a small plant in the parsley family. Available both whole and ground, cumin has an earthy flavor and will tend to dominate other flavors in a dish. Cumin’s distinct flavor and aroma are due to its essential oil content, a compound known as cuminaldehyde. Indian, Mexican, and Middle Eastern cuisines feature cumin as a spice in many dishes. It is versatile and may be used in sausages, eggs, stews, and chili.
- Nutmeg and Mace: These spices come from the seed of a tropical evergreen. The seed is known as nutmeg and the reddish seed covering is mace. The flavor and aroma of nutmeg are strong and sweet. A little goes a long way. Nutmeg is best when grated directly into a dish as needed; flavor deprecation is rapid. Nutmeg is used for curries, relishes, rice, eggs, and sauces. Mace is an expensive spice, with a flavor similar to nutmeg but more delicate. Mace is primarily used in pastry recipes.
- Peppercorns: This most common of spices is derived from the berries of a vine plant (piper nigrum) native to Asia. Peppercorns exist in a variety of sizes, colors, pungency and flavors. These differences are the result of climate and growing conditions. Quality pepper is more expensive and should be bought whole, ground fresh as needed, and stored well-covered in a cool, dark space. If kept dry, peppercorns will last indefinitely.
By no means a complete list, these spices are a few of the top ones I keep on hand.
Herbs and spices are a way to inexpensively add variety and character to foods. Used properly, they enhance flavor, provide additional layers of complexity, and pleasing aesthetics to dishes. A few rules of thumb:
- Flavorings should never hide the taste or aroma of the primary ingredient;
- The palate should not be overwhelmed by the addition of flavorings. Balance is key;
- Flavorings should not be used to mask poor quality or poorly prepared foods.