Celebrating National Herbs & Spices Day
June 1, 2021
We all know, if you want to make something delicious, you have to add an herb or spice to affect the aroma, color, flavor and heat of your dish. But have you ever wondered how to differentiate between the two? Simple.
What are the differences between herbs and spices?
Herbs are typically the fresh or dried leaves of a plant with a non-woody stem, such as parsley, cumin, thyme and marjoram. Basil is also considered an herb even though it does have a woody stem.
Spices on the other hand, are usually made from dried seeds, fruits, bark or the root of a plant with a wood stem. Common examples are garlic powder, paprika, turmeric and ground black pepper.
Why Should You Have Both
Just like a composer, who uses varying amounts of instruments to create a symphony, chefs creates a harmony by balancing a collection of herbs and spices, paring them together to craft the soul of a dish.
Along with adding unique flavors and textures, certain herbs and spices can can help replace and/or reduce the amount of sugar or salt in your recipes. Substitutes for salt can range from garlic, black pepper, oregano and cumin. While replacing sugar in a dish can call for cinnamon, clove or even onions.
How to tell if your bulk herbs and spices are still fresh
Technically, dried spices and herbs don’t ever truly “expire,” in the sense that they will make you sick, but it will lose most of its color, flavor and potency. The best way to check if you need to replace your supply of herbs and spices is to check the expiration date.
Another method will rely on your senses. You can rub, for spices or crush for herbs, a small amount in your hand and take a whiff. If the aroma is more muted than when you purchased it, you’re probably ready to restock.
Our most popular herbs and spices
Sweet, pungent and spicy with a hint of citrus, cinnamon is mostly commonly found in baked goods, as well as Vietnamese, Chinese, Sri Lankan and Indonesian cuisine.
Earthy, warm, rich and hearty with a touch of citrus, ground cumin most famously provides depth to Indian, Middle Eastern and Mexican dishes.
A less aggressive and intense version of fresh garlic with a longer shelf life, garlic powder is used all over the world, sprinkled over vegetables or used in meat rubs and marinades.
Subtle earthiness with a peppery taste and a hint of sweetness, paprika can be used as a natural coloring agent and is most commonly associated with Hungarian cuisine.
Offers the sweet, rich flavor of fresh onions with a couple notches turned down in pungency, dried chopped onions are best used in long-simmering soups and stews or mixed into salsas, dips and sauces.
Ways we recommend celebrating
Check your current stock of herbs and spices
Order samples of herbs and spices you’ve been wanting to try
Place an order for a new (or your favorite) herb or spice!