INTRODUCTION
It is hard to imagine what cooking would be like without the unique flavors provided by herbs, spices, and the many seasonings available. For centuries they have been an integral part of many of the world's great cuisines.
Today we take for granted black pepper and the other spices over which wars where once fought. At one time only kings and other wealthy people could afford such a delicacy as cinnamon. Today all supermarkets and most small grocery stores have well-stocked spice shelves offering a wonderful selection of herbs and spices.
HERBS
The Latin meaning is a grass this defined as a leaves and stemmed of soft a non woody plant, typically using the succulent leaves and stemmed of the plants. . The green, leafy part of the plant is often used; Herb is a plant that is valued for qualities. The herbs are used since the ancient Egypt, Greece and china. It’s seemed that these were originally gathered for the culinary purposes. Even though herbs were used for medicinal purposes and culinary purposes. Since herbs are at their best when they are young and freshly picked, it is well worth growing. Condiments add sparkle and flavor to a variety of dishes. Condiments are a simple, fun way to brighten flavors and add
Herbs are flavoring agents due to the essential oils present and are used for enriching or altering the flavor or odor of foods.
Different herbs have different uses.
1Medicinal properties, 2 Flavor 3 Scents
(Bouquet garni) In classical cuisine, the use of a bouquet garni (or bundle of herbs) consisting of parsley, bay leaves, a sprig of thyme and possibly other herbs, is common. This is often wrapped in a cheesecloth "bag" and tied with string to make it easier to remove it once the stock is cooked.
VARIETIES OF HERBS
Culinary herbs are basically distinguished from vegetables in that they are used in smaller amounts, and they also provide flavor, rather than substance, in food. A number of herbs are used in food throughout the world. Some of the popularly used herbs are listed below.
1 Mint is used throughout the world to flavor everything from lamb to candy. It's also a great garnish and breath freshener. Spearmint is the variety of mint and it's the best choice for savory dishes.
2 Basil is also known as Sweet Basil or Tulsi. Basil is most commonly recommended to be used fresh; in cooked recipes it is generally added at the last moment, as cooking quickly destroys the flavour. Basil is absolutely essential for Italian cooking.
3 Cilantro or Coriander Cilantro or coriander not only has two common names, but two entirely different identities and uses. Cilantro, Coriandrum sativum, describes the first or vegetative stage of the plant's life cycle. After the plant flowers and develops seeds, it is referred to as coriander. Cilantro is the Spanish word for coriander leaves. It is also sometimes called Chinese or Mexican parsley. Technically, coriander refers to the entire plant. It is a member of the carrot family.
4 Chervil often referred to as the “gourmet or French parsley,” chervil tastes mildly of licorice combined with pepper imparting certain freshness to a dish. Fresh or dried, it is a bright green and quite delicate and should be added to a dish at the end of cooking. Chervil has a tendency to enhance the flavors of other herbs when used in combinations.
5 Dill Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs. The leaves and umbels of dill are a traditional favorite for pickling, but they can be used with a wide range of foods. Dill leaves provide a pleasantly strong seasoning when chopped into garden salads, cottage cheese, potato salads, meat or fish dishes, soups, stews, and sauces.
6 Chives These slender, hollow shoots have a mild onion flavor. Many cooks use scissors to cut fresh chives, sprinkling them like confetti on potatoes, eggs, and salads. They lose much of their flavor when they're frozen or freezedried.
7 Anise Anise is the dried ripe fruit of the herb Pimpinella anisum. Anise is used whole or crushed in cookies, cakes, breads, cheese, pickles, stews, fish, and shellfish. Roasting enhances the flavor.
8 Fennel The leaves and stems can be used in much the same way as celery. Florence fennel bulbs are used in salads or as the main ingredient in a salad or lightly steamed as a vegetable accompaniment. Fennel seeds are the ingredient that gives Italian sausage its characteristic taste.
9 Marjoram Marjoram is sweeter and milder than its close relative, oregano. It's often used to
Season meats and fish, and works best when its added near the end of the cooking period. Fresh is best, but frozen or dried marjoram are acceptable substitutes. It combines well with many other herbs and is used with thyme, tarragon, bay, and parsley to make a bouquet garnish.
10 Oregano (Pronounced: uh-REG-uh-no) Oregano is a popular herb in Mediterranean countries, where it's often used to season tomato sauces, meat dishes, and pizzas. Mexican oregano has a mintier taste than ordinary oregano.
11 Bay leaves Bay leaves are used extensively in Mediterranean cuisines, lending a woodsy flavor to sauces, stews, and grilled meats. It's best to add whole leaves, and then remove them before serving the dish.
12 Hyssop The leaves and small blue flowers of this plant are used as a garnish or to impart a mild, slightly bitter flavor to salads, soups, and liqueurs
13 Parsley Parsley is prized both for its looks and for its fresh, grassy flavor. There are two common varieties: the mild curly parsley and the more flavorful Italian parsley. Frozen parsley is a good substitute for fresh, but dried parsley adds only color.
14 Rosemary The Italians are particularly fond of this pungent herb with its needle-like leaves. They often use it to flavor meats and tomato sauces. Rosemary stems, stripped of their leaves, can also be used as skewers for kabobs. Dried rosemary is an excellent substitute for fresh.
15 Thyme (pronounced: TIME) this herb is widely used in Mediterranean countries to flavor stews and meat sauces. It's often used in combination with other herbs, Like rosemary, parsley, and oregano.
16 Sages
17 Tarragone
18 Scallions
USES OF HERBS
The culinary uses of herbs are vast.
1) Palatability - The flavour and the colours make the dish more palatable.
2) Enhance flavour - Those wishing to retain flavor while reducing their intake of salt find herbs indispensible in their cooking.
3) Improve Appearance: The appearance of the food
4) Helps in digestion – Herbs aid indigestion.
5) Cost Effective – Herbs are relatively cheaper. They are affordable by all.
6) Nutritional Benefits - Everyone benefits nutritionally when herbs are part of a recipe. For example, parsley is the third most nutritious vegetable rich in vitamin A and chlorophyll which contributes to healthy red blood cells. All fresh herbs are a healthy addition to main courses, soups, salads, and side dishes.
PRESERVING FRESH HERBS
Herbs can be stored as a fresh, dried, pickled and frozen.
Pickled herbs can be preserved in brine.
Fresh herbs are always preferred over dried herbs because the flavour tends to be more complex and complete.
Dried herbs are more strong flavour the one thumb of dried herbs are equivalent to the three fresh herbs. A frozen herb has a flavouring power similar to that of fresh.
Fresh herbs take a very short time to release their flavour. These should be added at the end of the cooking.
1 Important of Herbs
(i) Help in digestion - From pre-historic times spices have been used. Clove oil stimulates the flow of gastric juices, garlic, aniseeds and asafetida is taken for indigestion, and hypertension.
Seed for medicinal purposes – For toothache, clove oil relieves pain. Turmeric and oil applied on swellings and hurts, cures, as it is believed to have antiseptic qualities. Garlic and saunf helps digestion, ginger added to tea helps to cure colds. Turmeric added to milk is given to a person who is in a state of shock.
(iii) Enhance flavour - Dishes would be inspid and bland if the spices were not added, because they give a good flavour and stimulate appetite. Monsodium
Glutamate is a flavour enhancer in meat and fish dishes. Cinnamon, bay leaf, nutmeg, saffron, pepper, cloves etc.
(iv) Improve appearance - Some of the spices give colour to the food and improve the appearance of the dish. Turmeric, saffron, coriander leaves, poppy seeds, ratanjot add colour to the food, which makes the dish interesting.
(v) Improve palatability - Salt is one of the important seasonings that enhances the taste of the food. It also brings out the flavour. The other seasonings that improve the palatability are pepper, chillies, poppy seeds, coriander seeds and paprika etc.
(vi) Act as preservatives - Many foods are preserved for a longer time with the help of spices. Salt is used extensively for preserving - Brine, solution. Other spices that have the preservative quality are:- turmeric, cloves, mustard, ginger, garlic. Pickling is one of the forms of preserving.
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