Food Prep: Herbs & Spices
- CS1(SS) Foster
Learning Objectives
Identify fresh herbs and spices visually
 Discuss the characteristics and origins of
herbs/spices
 Discuss the different market forms
 Explain the different uses of herbs/spices
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Herbs
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Fresh herbs are always preferable because their flavor
profiles are more complex and complete
Usually, the Navy stocks dried herbs for shelf life
(endurance) and to prevent waste (spoilage)
Dried herbs are dehydrated, and this concentrates their
flavor (consider in usage)
Rule of thumb: 1 tsp of dry = 3 tsp of fresh
Dried herbs can be added at anytime during cooking
depending on desired result (and product)
Fresh herbs take very little time to release flavor, should be
added at the end of cooking process
Dried herbs have a 6 month shelf life when in airtight
containers
Herb Identification
Oregano
 Market Forms: Fresh or Dried, Leaf or Ground
 Characteristics: Pungent herb, similar to marjoram
but stronger. Native to Italy and Mexico, grown
domestically (U.S.).
 Uses: Italian & Mexican food, tomato sauces, soups
sauces, stews meats salads and marinades.
Mint
Market Forms: Herb leaf, fresh or dried.
Characteristics: Aromatic herb with cool flavor. Spearmint
and peppermint are most common.
Uses: Lamb, fruits, tea, fruit beverages, peas, carrots,
potatoes, jellies, soups, sauces.
Herb Identification
Basil
Market Forms: Herb Leaf, Fresh or Dried
 Characteristics: Aromatic green leaf, member of mint
family. Can be grown fresh in warm weather.
 Uses: Tomato dishes, pesto, egg dishes, salads,
marinades, fish, compound butters
Tarragon
 Market Forms: Fresh, dried or pickled leaf.
 Characteristics: Delicate green herb that is both
mint & licorice-like. Small oblong leaf.
 Uses: Bearnaise sauce, tarragon vinegar, chicken
fish, salads, dressings, eggs
Herb Identification
Thyme
 Market Forms: Fresh or dried herb leaf, crushed or ground.
 Characteristics: Tiny brownish green leaf, very aromatic.
 Uses: Soups, chowders, stocks, sauces, meats, poultry,
salads, dressings.
Bay Leaves
 Market Forms: Whole leaf herb.
 Characteristics: Stiff, dark green, oblong leaf. Pungent
aroma. Reminiscent of sassafras. Comes from Laurel tree.
 Uses: Stocks, sauces, soups, stews, braised meats.
Herb Identification
Rosemary
 Market Forms: Whole leaf herb, fresh or dried.
 Characteristics: Light green leaf resembling pine needles, very
aromatic. Once grown, very healthy and strong even in cold
weather.
 Uses: Lamb, fish, beef, sauces, soups, stews, salads,
marinades.
Parsley
Market Forms: Fresh leaf herb in bunches, dried.
Characteristics: Green leaf, curly or flat with delicate sweet
flavor. Excellent source of Vitamin C.
Uses: Garnish, fried, stews, sauces, salads, vegetables,
potatoes.
Herb Identification
Cilantro
 Market Forms: Leaf herb, dried or fresh.
 Characteristics: Light green aromatic leaf. Shape of flat
parsley but much more pungent flavor. Leaf from coriander
seed.
 Uses: Salads, salsa, sauces, soups, eggs, dressings.
Sage
 Market Forms: Whole, rubbed or ground herb leaf, fresh
or dried.
 Characteristics: Pungent grey green herb with fuzzy
leaves, oblong shape.
 Uses: Stuffings, meat, poultry, soups, stews, salads,
fish.
Spices
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Spices are plant derivatives (bark, seeds, flowers, fruit,
etc.)
Whole spices have a longer shelf life than ground
Whole spices have a 3 – 6 month shelf life
Ground spices incorporate uniformly and release
flavor faster
Ground spices have a shelf life of 3 months maximum.
Ground spices are best added at the end of the
cooking process
Spice Identification
Black Pepper
 Market Forms: Whole “peppercorns” – black, white or green,
cracked, medium or fine ground.
 Characteristics: Small hard berry. Black: pungent, aromatic.
White: milder. Adds sharp tang to all foods. Green: packed in
mild brine.
 Uses: Widely used with just about all foods including green in
sweets.
Red Pepper Flakes
 Market Forms: Dried flakes.
 Characteristics: Hot, spicy, powerful.
 Uses: Mexican, Cajun, Ethnic foods, salsas, gumbos, etc.
Spice Identification
Cayenne Pepper
 Market Forms: Ground spice, seed
 Characteristics: Ground hot red pepper, very
powerful. native of French Guiana.
 Uses: In small amounts: soups, sauces, fish, eggs
Chili Powder
 Market Forms: Ground spice, blend
 Characteristics: Blend of ground cumin, chili pepper,
oregano, allspice. Can be mild or hot.
 Uses: chili, stews, sauces, ground meats.
Spice Identification
Onion Powder
 Market Forms: dried powder
 Characteristics: mild, flavorful
 Uses: soups, sauces, stews
Garlic
 Market Forms: Fresh, whole bulb. Dried: granulated,
powder or mixed with salt.
 Characteristics: Strong, aromatic, member of the onion
family.
 Uses: Used widely in cooking.
Spice Identification
Ginger
 Market Forms: Spice, fresh whole, dried powder,
candied, crystallized or pickled.
 Characteristics: Light brown knobby root from
tropical plant.
 Uses: Baked goods, desserts, fruits, curry dishes,
pickling, chutney, Chinese, Caribbean & Japanese
cuisine.
Cinnamon
 Market Forms: Stick or ground spice.
 Characteristics: Aromatic bark from cinnamon or
cassia tree. Reddish brown color. Native of East
India.
 Uses: Preserves, stewed fruits, breads, pastries,
desserts, ham, hot beverages.
Spice Identification
Nutmeg
Market Forms: Whole or ground spice.
Characteristics: Sweet, aromatic kernel of nutmeg
fruit. Grown in Netherlands and East/West Indies.
Uses: Baked goods, pies, cream sauces, soups,
chicken, veal, vegetables, desserts, breads.
Allspice
Market Forms: Whole or ground spice.
Characteristics: Small brown berry. Flavor
resembles a combination of cinnamon, clove &
nutmeg. Native to W. India.
Uses: Sausages, braised meats, poached fish,
cooked fruits, puddings, pies, relishes.
Spice Identification
Cumin
Market Forms: Whole or ground seed, spice.
Characteristics: Small seed resembling caraway, but
lighter in color. Grown in Mexico and Syria.
Uses: Chili and curry powder blends. Sausage, meats,
salsa, egg & cheese dishes.
Curry Powder
Market Forms: Ground blend, spice.
Characteristics: Mixture of approx. 20 spices, peppery,
yellow in color. Includes tumeric, cumin, coriander, ginger,
clove, cinnamon. Can vary from mild to very hot.
Uses: Curry dishes, vegetables, soups, sauces, fish, meat,
rice.
Spice Identification
Paprika
Market Forms: Ground spice.
Characteristics: Ground from dried sweet red pepper.
Spanish: bright & mild. Hungarian: darker, more pungent.
Uses: Asset to bland pale food. Fish, seafood, meats,
salads, sauces, dressings, garnish.
Cloves
Market Forms: Whole or ground spice.
Characteristics: Dried flower bud of tropical clove tree,
pungent, sweet in flavor. Native of Indonesia.
Uses: Whole: Marinades, stocks, sauces, braised meats,
hams & pickling. Ground: pastries, fruits and cakes.
Questions?
Review
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What is the rule for dry to fresh herb usage?
- 1 tsp. dry = 3 tsp. fresh
 What type if preferable?
- Always fresh, if practical
 When should you add dry herbs to food?
- Anytime, according to the recipe and desired end
result
 Fresh?
- The end, flavor disperses very rapidly
Review
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What spice is a dried flower bud native of Indonesia?
Cloves.
Small seed resembling caraway native of Mexico &
Syria?
Cumin.
Small brown berry native of W. India?
Allspice
Review
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Light brown bulbous root of a tropical plant?
- Ginger
 Aromatic green leaf that is grown in warm weather?
- Basil
 Pungent, grey/green herb with fuzzy leaves?
- Sage
 Stiff, oblong dry leaf of a Laurel tree?
- Bay leaves
Questions?