Spices have been used for many purposes for thousands of years. Egyptian papyri dating back as far as 2800 B.C., identify several spices native to the Middle and Far East, that were used by ruling and priestly classes for therapeutic, cosmetic, medicinal, ritualistic, and culinary purposes.
By 300 A.D. the Romans were regularly importing spices for use as perfume, medicine, preservatives and ingredients from China and India via long, difficult caravan journeys over land and sea. Spices were extremely expensive and unavailable to all but the wealthiest of citizens.
After the fall of Rome, in the 2nd half of the 5th Century A.D., much of the land route through Europe fell prey to bandits. In 1453, after the fall of Constantinople, the spice routes through the Middle East were controlled by the Ottoman Turks. Spice costs soared and economies based upon the spice trade, such as that of Venice, were at risk.
By that time, highly spiced food became the norm, especially in wealthy households. So, in part to maintain their culinary norm, the Europeans set out to break the Ottoman Turk monopoly. These efforts lead to Columbus' discovery of the Americas and Vasco De Gamas' discovery of the sea route to India. Although the New World contained none of the spices for which Columbus was searching, it did provide many previously unknown foods and flavourings that changed European tables forever. Those foods and flavourings include chillies, tomatoes, vanilla, potatoes, and chocolate.
Formation of the Dutch East India Company in 1602 marked the start of the Dutch colonial empire and made spices available to the growing European middle class. The transportation and cultivation of spice plants eventually weakened the once-powerful trading companies, until by the 19th Century no European country could monopolize trade. Therefore prices fell dramatically. Essentially making spices affordable for all.
Difference Between Herbs and Spices
Herbs and spices are used as flavourings for various foods.
Herbs refer to the large group of plants whose leaves, stems or flowers are used to add flavour to other foods. Most herbs are available both fresh and dried, but because drying alters the flavour, fresh is preferred.
Spices on the other hand, are the bark, roots, seeds, buds or berries of plants, most of which grow naturally only in tropical climates. Spices are most always used in their dried form, and can be purchased whole or ground.
Some plants, for example Dill, can be used as both an herb (its leaves) and as a spice (its seeds).
| HERBS | FLAVOUR | USES |
| BASIL | strong, warm, slightly peppery flavour with a hint of cloves | stuffing, chicken, Bolognese sauce, lasagne, grilled prawns (shrimp), omelettes, macaroni and cheese, minestrone soup baked potatoes, carrots, eggplant, home baked bread, savory scones |
| BAY (a.k.a. SWEET LARUAL) | sweet balsamic aroma and peppery flavour | traditional part of bouquet garni, also used in tomato sauces |
| CHEVRIL (a.k.a. SWEET CICELY) | delicate flavour similar to parsley, but with distinctive aroma of anise | common in French cuisine |
| CHIVES | mild onion flavour | meatloaves, seafood, quiches, herb sauces, potato soup, garlic and herb bread |
| CILANTRO (a.k.a. CHINESE PARSLEY) | sharp and tangy with a strong aroma and an almost citrus flavour | used in Asian, Mexican, and South American cuisines, especially salads and sauces |
| DILL | tastes similar to parsley, but sharper and with a hint of anise | chicken, fish fillets, omelettes, white sauces, potato salad, tomatoes, making pickles |
| GARLIC POWDER | garlic in the powdered form | casseroles, marinades, stir-frys pasta sauces, mixed with butter for prawns or lobster, french dressing, any soup, stuffed mushrooms, garlic bread |
| MARJORAM | similar to thyme, but sweeter and with a stronger aroma | chicken salad, homemade sausage, marinades, stir-fry, Hollandaise Sauce, tomato based soups, glazed onions pumpkin and potatoes, cheese and herb bread |
| MINT, SPEARMINT | tart aroma and flavour | fruits, fatty meats such as lamb, chocolate, brewed into a beverage, garnish |
| MINT, PEPPERMINT | sharp menthol flavour and aroma | used mostly as a garnish, but peppermint oil is often used in flavouring candies |
| OREGANO (aka WILD MARJORAM) | pungent and peppery in flavour | Italian chicken, pasta sauces, omelettes, flavouring for vinegars and oils for salads, garnish, garlic bread |
| ONION POWDER | onion | marinades, goulash, most egg dishes, soup and stock bases, all vegetables, cheese and onion bread |
| PARSLEY | tangy and clean flavour | seasonings, bread coatings, meat sauces, chowders, fish stuffing's, eggs, cream sauces, garnish |
| ROSEMARY | highly aromatic, with a slight odor of camphor or pine | roasted or grilled lamb, marinades, minestrone or tomato soups, eggplant, zucchini, pan fried potatoes, savoury herbed breads |
| SAGE | strong and balsamic flavour with notes of camphor | poultry dishes, stuffing's, fatty meats, brewed as a beverage |
| SAVORY | sharp, bitter flavour similar to that of thyme | bean dishes, sausages, herbed mixtures |
| TARRAGON | strong flavoured and diffuses into foods quickly | goes well with fish, tomato dishes, and is a essential to many French dishes such as béarnaise sauce |
| THYME | strong refined flavour with hints of sage | pork, beef, poultry, fish, shellfish, vegetables, stuffing's, marinades, omelettes, and is often used on a bouquet garni |
| SPICE | FLAVOUR | USES |
| ALLSPICE (aka JAMAICAN PEPPER) | is not a blend of spices. Its flavour tastes like a blend of cinnamon, cloves and nutmeg | cakes, curries and often found in peppercorn blends |
| ANISE | strong sweet flavour similar to liquorice and fennel | pastries, fish, shellfish, vegetables, and is most common in beverages (pernod and ouzo) |
| CAPERS | sharp, salty-sour flavour after curing in strongly salted white vinegar | sauces such as tartare and remoulade, also used with fish and game |
| CARAWAY | small, crescent-shaped brown seed with the peppery flavour of rye | breads, meats and cabbage (used to make weck rolls) |
| CARDAMOM | highly aromatic, flavour is lemony with notes of camphor | sweet and savoury dishes, breads and pastries |
| CHILLIES (including PAPRIKA, CHILE PEPPERS, AND CAYENNE, are members of the CAPSICUM plant family) | various shapes, sizes, and a wide range of flavours, from sweet to extremely hot | see each individual spice for uses |
|
CAYENNE PAPRIKA CHILE POWDERS CRUSHED CHILES |
CAYENNE- ground blend of several particularly hot types of dried red chile peppers, extremely hot and pungent, bright orange-red in colour PAPRIKA- a.k.a. HUNGARIAN PEPPER- flavour ranges from sweet to pungent and the aroma is distinctive and strong CHILE POWDERS- range in flavour from sweet and mild to extremely hot and pungent CRUSHED CHILLIES- a.k.a. CHILE FLAKES- blended from dry coarsely crushed chillis and tend to be quite hot |
CAYENNE- curries, stir-frys, mexican sauses, bbq prawns, hot noodle or rice soups, tomatoe dishes PAPRIKA- essential to many Spanish and eastern European dishes CHILE POWDERS- finest, purest chilie powders come from dried chilies that have been roasted, ground and sieved. Commercial chilli powder, and American invention, is actually a combination of spices (oregano, cumin, garlic, onion, and others), and is intended for use in Mexican dishes. CRUSHED CHILES- used in sauces and meat dishes |
| CINNAMON | tastes similiar to CASSIA but a bit stronger. CASSIA is a cousin to cinnamon and has a less cinnamon flavour | pastries and sweets, lamb and spicy dishes |
| CLOVES | pungent with a sweet, astringent aroma | desserts, meat dishes, preserves and liquors |
| CORRIANDER (seeds from the CILANTRO plant) | distinctive, sweet, spicy flavour and a strong aroma. Though they come from the CILANTRO plant, they may NOT be substituted for one another | Indian cuisine, and pickling mixtures |
| CUMIN | powdery, earthy flavour and tends to dominate the flavour of dishes in which it is used | Indian, Middle Eastern, and Mexican dishes, curries of all sorts, chili con carne, chowders, chutneys, curry soups, cabbage, beans |
| FENNEL | taste and aroma similiar to that of anise though not as sweet | Italian stews and sausages, Centreal European cuisines use with fish, pork, pickles, and vegetables. Ground seeds can be used in breads, cakes and cookies |
| GINGER | fiery but sweet, with notes of lemon and rosemary | chicken, casseroles, stews, marinades, teriyaki sauce, stir-fry, pumpkin soup, brandies, cookies, pineapple upside-down cake |
| NUTMEG | flavour and aroma are strong and sweet, a little goes a long way | pastries, sweets, chicken casseroles, homemade sausages, white sauces, creamed potatoes, apple pies, brandy sauces, custards |
| POPPYSEEDS | round and hard with a sweet, nutty flavour | breads, pastries, and some dressings for salads |
| SAFFRON | should be orange in colour not yellow, with a strong aroma, and bitter honeylike taste | fish and shellfish, rice, baked chicken |
| SESAME SEEDS | mild nutty flavour | used in breads, pastries, some candies, and as a garnish |
| TUMERIC (a.k.a. INDIAN SAFFRON) | distinctive and strong flavour and should NOT be used as a substitue for SAFFRON. | Due to being yellow in colour, it is often used as a food colouring and dye. It is also a traditional ingredient in Indian curries, to which it imparts its colour and flavour. |
| BLEND | SPICES IN BLEND | USES |
| CHINESE FIVE-SPICE POWDER | combination of pepper, star anise, cloves, cimmamon and fennel seed | Chinese and Vietnamese foods, excellent with pork |
| CURRY | European invention which probably took its name from the Tamil word kari meaning sauce. black pepper, cinnamon, cloves, coriander, cumin, ginger, mace, and tumeric. Some are mild and sweet (Bombay or Chinese style) while others are hot and pungent (Madras style) | curried dishes, including chicken, eggs, soups and others |
| PICKLING SPICE | black peppercorns, red chilies, allspice, cloves, ginger, mustard seed, coriander, bay leaves and dill | cucumber or vegetable pickles, stews, and soups |
| QUATRE-EPICES ("FOUR SPICES" IN FRENCH) | a peppery blend of black peppercorns, nutmeg, cloves and dried ginger. Ocassionaly cinnamon or allspice is included. | charcuterie and long simmered stews |
Since it was mentioned several times above, here is the proper way to make a BOUQUET GARNI and SACHET:
Bouquet garni is a selection of herbs (usually fresh) and vegetables tied into a bundle with twine. A standard
bouquet consists of parsley stems, celery, thyme, leeks, and carrots.
A sachet (a.k.a. sachet d'epices) is made by tying seasonings together in cheesecloth. A standard sachet consists of peppercorns, parsley stems, thyme, cloves and garlic.
Bouquets and sachets are used to add flavours in such a way that the ingredients may be easily removed once the proper flavour has been achieved.