Mixing herbs and spices
It's not surprising that herbs and spices are a mystery to
many just given the sheer number of them now available at the grocery store. It
gets even more complex when you think about combining them. That's what we are
going to talk about today.
But first, a definition. Herbs are from the leafy parts of a plant while spices are from seeds, berries, bark, roots and fruit.
Coriander is one example that can be used as both leaves (herb) and seeds
(spice).
Despite their availability, the truth is, most home cooks
use a limited number of herbs and spices. If you want to really get to know
them, make a list of the ones you find work well together and refer to it often.
Always remember, though, strong flavours can compete, something you want to
avoid. You should always seek a balance.
Start by listing a spice or herb on one side of the page and
list foods you think work with it on the other. For example, for basil, you
might list tomatoes, pesto, chicken and Italian food.
Or, try a list by style. Here's a short list to get you
started:
Middle east: Black
pepper corn, chili, cumin, paprika, coriander, nutmeg, green cardamom
French: Thyme,
rosemary, bay leaves, white pepper corn, garlic, parley
England: Mustard
seeds, cloves, all spices, cinnamon, black pepper corn, nutmeg
American Cajun:Black pepper corn, cayenne, salt, dry thyme, paprika, cumin, mustard, dry
oregano
Experiment-and have fun!
Amitiée gourmande
Chef Marc
