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Herbs and Spices Flashcards

Learn and remember the characteristics of all the major herbs and spices, and start adding some pizazz to your meals.

1
Q

What is the basic difference between herbs and spices?

A

the main difference between an herb and a spice lies in where it was obtained on the plant, and where that plant is naturally found

both are frequently confused
both are used to flavor foods
both were once considered luxuries

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2
Q

What are herbs?

A

herbs come from the leafy part of a plant

can be used fresh or dried, and can be extracted for oils
can be grown in many places around the world, including more temperate climates
considered to have more uses than spices: useful in cosmetics and food preservation, as well as in medicine

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3
Q

What are spices?

A

spices can be obtained from roots, bark, seeds, stems, fruit, or some other vegetative substance

most commonly found in tropical and subtropical regions of the world
not necessarily as fresh as some herbs can be
used less frequently for medicinal purposes

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4
Q

Why are herbs and spices used?

A
  • to augment flavor and aroma
  • to make a dish more ornate
  • to enhance color
  • medicinal and health reasons
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5
Q

Describe the following herb or spice:

basil

A
  • large green leaves that are very tender
  • powerful yet pleasant aromas make it very popular in many cuisines
  • goes well with tomatoes, fresh mozzarella, and olive oil
  • must be used quickly after harvesting as it decays quickly
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6
Q

Describe the following herb or spice:

bay leaves

A
  • strong, durable green leaves that do not disintegrate while cooking
  • commonly used when braising or making soups, stocks, and stews
  • subtle flavors and aromas that become stronger when dried
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7
Q

Describe the following herb or spice:

caraway seed

A
  • spice used traditionally in sauerkraut, stews, coleslaw, and breads
  • popular in Nordic cuisines
  • very high concentration of oil that has many health benefits
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8
Q

Describe the following herb or spice:

cardamom

A
  • green or black pod-shaped spice – each with a substantially different flavor and aroma
  • very complex flavors – reminiscent of eucalyptus with some nutmeg/clove/sage undertones
  • used in both savory and sweet applications, but most commonly in curries
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9
Q

Describe the following herb or spice:

cayenne pepper

A
  • very spicy, red spice
  • usually ground for use
  • the basis for many hot sauces and spice blends such as chili powder
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10
Q

Describe the following herb or spice:

chervil

A
  • mild and delicate green-leafed herb
  • little to no flavor, but adds a sense of visual freshness to dishes
  • popular in French cuisine
  • best added in the last stages of cooking as a garnish
  • should only be used fresh
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11
Q

Describe the following herb or spice:

chives

A
  • long (6-8 in.), green grass-like herb
  • delicate onion flavor
  • popular in French cuisine
  • commonly minced and used as a garnish
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12
Q

Describe the following herb or spice:

cilantro

A
  • tender, green leaves from the coriander plant
  • popular in Latin American, Middle Eastern, and Asian cuisines
  • pungent yet refreshing flavor and aroma that go well with lime juice and garlic
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13
Q

Describe the following herb or spice:

cinnamon

A
  • bark of the evergreen bush native to the Middle Eastern sub-continent
  • used in America and Europe in sweet recipes
  • used in savory recipes like stews and curries in the rest of the world
  • can become very spicy when used in large amounts
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14
Q

Describe the following herb or spice:

cloves

A
  • dried flower buds from the clove tree
  • very aromatic with powerful flavors that can dominate dishes if overused
  • commonly used in brines, mulled wines, and spice mixtures such as garam masala
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15
Q

Describe the following herb or spice:

coriander

A
  • seeds from the coriander plant, the leaves of which produce cilantro
  • popular in Latin American, Middle Eastern, and Asian (especially Southeast Asian) cuisines
  • goes especially well with fennel seeds and citrus
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16
Q

Describe the following herb or spice:

cumin

A
  • small seed-like spice
  • popular in Latin American, Middle Eastern, and Asian (especially Indian) cuisines
  • used in brines, marinades, curries, stews, and as a dry seasoning
  • can be toasted and then ground for a more intense, nutty flavor
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17
Q

Describe the following herb or spice:

dill

A
  • herb used popularly in Greek, Turkish, and Nordic cuisines
  • often used as a last-minute garnish or in marinades
  • fresh aroma that goes especially well with smoked salmon
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18
Q

Describe the following herb or spice:

fennel seed

A
  • seeds from the fennel plant
  • hints of licorice
  • goes well in combination with coriander seeds and citrus
  • great for brines and marinades
  • also infused with teas and liquors
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19
Q

Describe the following herb or spice:

fenugreek

A
  • its leaves are considered an herb; while its seeds are considered a spice
  • used in curries and chutneys
  • bittersweet
  • popular in Indian and Southeast Asian cuisines
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20
Q

Describe the following herb or spice:

ginger

A
  • spice used in both savory and sweet dishes
  • spicy-sweet flavor
  • pairs well with garlic and beef
  • was once considered the rarest and most exclusive spice
  • popular in Southeast Asian cuisines
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21
Q

Describe the following herb or spice:

habañero pepper

A
  • medium-sized, round chili pepper with very intense heat
  • popular in Mexican cuisine
  • typically used fresh in salsas or marinades
  • goes well with lime, cilantro, and pork
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22
Q

Describe the following herb or spice:

kaffir lime

A
  • large, leafed herb used in many popular Indian and Thai dishes
  • member of the citrus family
  • lemon-lime flavor
  • used in similarity to bay leaves
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23
Q

Describe the following herb or spice:

marjoram

A
  • small, tender green leaves similar to oregano
  • commonly used in Cajun cuisine
  • popular in terrines and pates
  • goes well with veal and lamb dishes
  • popular in aromatherapy and common in massage oils
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24
Q

Describe the following herb or spice:

mint

A
  • medium-sized, tender green leaf
  • refreshing aroma and flavor
  • most commonly used as a garnish for sweet dishes and cocktails, but also goes well with lamb
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25
Q

Describe the following herb or spice:

mustard seed

A
  • very small seed that is best when slightly toasted
  • popular spice used for pickling
  • made into mustard by soaking in beer or wine then pureeing with water, vinegar, and a touch of honey or maple syrup
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26
Q

Describe the following herb or spice:

nutmeg

A
  • a spice used in baked goods as well as savory dishes
  • popular in Middle Eastern and Greek cuisines
  • comes from the dried seed of the fruits of evergreens
  • very potent and can overpower entire dishes
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27
Q

Describe the following herb or spice:

oregano

A
  • green-leafed herb that looks similar to marjoram
  • strong flavor and aroma that pair well with tomatoes and olive oil
  • popular in Italian American cuisine
  • best used when fresh and not dried
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28
Q

Describe the following herb or spice:

paprika

A
  • ground red spice
  • made with sweet (not spicy) chilies
  • popular in Eastern European cuisines
  • often used for “deviled” dishes such as deviled eggs
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29
Q

Describe the following herb or spice:

parsley

A
  • green, mild-flavored leafed herb
  • used in cuisines around the world
  • used as garnish for stews, salads, and sauces
  • adds fresh look and taste to almost any dish
  • best when used fresh, not dried
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30
Q

Describe the following herb or spice:

peppercorns

A
  • small round seeds that come in various colors and varieties
  • common types include black, green, pink, and white
  • mild spice flavors that lend well to almost any dish, particularly red meats and green vegetables
  • best when purchased whole and ground in small amounts
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31
Q

Describe the following herb or spice:

poppy seed

A
  • very tiny black seed
  • adds a pleasant crunchy texture to dishes
  • common in Eastern European and Indian cuisines
  • often used in breads, rolls, pastries, and fillings
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32
Q

Describe the following herb or spice:

rosemary

A
  • leafed herb resembling pine needles
  • pronounced pine/mint flavor and aroma
  • pairs well with veal and lamb
  • can overpower a dish very easily; use sparingly
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33
Q

Describe the following herb or spice:

saffron

A
  • deep golden orange, string-like stigmas of a flowering plant
  • intoxicating aroma similar to a perfume
  • native to Turkey, mostly coming from Spain nowadays
  • must be handpicked, explaining its high price; was once more expensive than gold
  • used in Spanish (paella), Middle Eastern, and North African cuisines
  • will change the color of any dish to a sunburst yellow
34
Q

Describe the following herb or spice:

sage

A
  • pungent, soft-leaved herb
  • smells and tastes like a cross between rosemary and peppermint
  • goes well with autumnal dishes such as stuffing, butternut squash, duck, pork, and brown butter
  • can be fried until crispy and used as a garnish
35
Q

Describe the following herb or spice:

sassafras

A
  • large green-leafed herb native to California
  • used for respiratory, medicinal purposes
  • can be used in place of bay leaves, lending a more pronounced and bold flavor
  • popular in Creole and Cajun cuisines
36
Q

Describe the following herb or spice:

sesame seeds

A
  • small white or black seeds
  • most often used as a garnish to give texture and flavor
  • popular in breads and Asian dishes
  • can be toasted to intensify flavors
  • also makes a good oil
37
Q

Describe the following herb or spice:

star anise

A
  • fruit of a small evergreen tree
  • used in both savory and sweet recipes
  • added to coffee and teas to enhance flavor
  • its oils are used in liquors and even toothpaste
  • stimulates appetite and calms digestive system
38
Q

Describe the following herb or spice:

sumac

A
  • ground, red spice from sumac berries
  • surprisingly sour flavor
  • popular in Middle Eastern cuisines, especially Lebanese
  • goes well with hummus and grilled vegetables
39
Q

Describe the following herb or spice:

Szechuan pepper

A
  • red, flowering chili pepper native to China
  • mild in heat
  • can be dried and ground; similar to the use of black peppercorns
40
Q

Describe the following herb or spice:

tarragon

A
  • tender, green-leafed herb
  • pronounced but subtle flavor and aroma
  • popular in French cuisine
  • great when infused with vinegars and/or used for emulsified sauces such as vinaigrettes, béarnaise, and hollandaise
41
Q

Describe the following herb or spice:

thyme

A
  • leafed herb
  • strong but subtle flavors and aromas that add foundational flavors to dishes
  • popular in French cuisine
  • can be used in brines, soups, sauces, and vinaigrettes
  • best when used fresh, yet can dry nicely as well
42
Q

Describe the following herb or spice:

turmeric root

A
  • a yellow ground spice
  • peppery (not spicy) with bitter undertones
  • most popular in Indian cuisine
  • added to many dishes to give them a yellow color
43
Q

Describe the following herb or spice:

vanilla

A
  • brown, string bean-like spice
  • its tiny seeds are commonly used but it can be used whole as well
  • aromas reminiscent of bourbon and oak
  • flavor can be infused into almost anything, providing subtle and sweet undertones
44
Q

Name the herb or spice described:

  • large green leaves that are very tender
  • powerful yet pleasant aromas make it very popular in many cuisines
  • goes well with tomatoes, fresh mozzarella, and olive oil
  • must be used quickly after harvesting as it decays quickly
45
Q

Name the herb or spice described:

  • strong, durable green leaves that do not disintegrate while cooking
  • commonly used when braising or making soups, stocks, and stews
  • subtle flavors and aromas that become stronger when dried
A

bay leaves

46
Q

Name the herb or spice described:

  • spice used traditionally in sauerkraut, stews, coleslaw, and breads
  • popular in Nordic cuisines
  • very high concentration of oil that has many health benefits
A

caraway seed

47
Q

Name the herb or spice described:

  • green or black pod-shaped spice – each with a substantially different flavor and aroma
  • very complex flavors – reminiscent of eucalyptus with some nutmeg/clove/sage undertones
  • used in both savory and sweet applications, but most commonly in curries
48
Q

Name the herb or spice described:

  • very spicy, red spice
  • usually ground for use
  • the basis for many hot sauces and spice blends such as chili powder
A

cayenne pepper

49
Q

Name the herb or spice described:

  • mild and delicate green-leafed herb
  • little to no flavor, but adds a sense of visual freshness to dishes
  • popular in French cuisine
  • best added in the last stages of cooking as a garnish
  • should only be used fresh
50
Q

Name the herb or spice described:

  • long (6-8 in.), green grass-like herb
  • delicate onion flavor
  • popular in French cuisine
  • commonly minced and used as a garnish
51
Q

Name the herb or spice described:

  • tender, green leaves from the coriander plant
  • popular in Latin American, Middle Eastern, and Asian cuisines
  • pungent yet refreshing flavor and aroma that go well with lime juice and garlic
52
Q

Name the herb or spice described:

  • bark of the evergreen bush native to the Middle Eastern sub-continent
  • used in America and Europe in sweet recipes
  • used in savory recipes like stews and curries in the rest of the world
  • can become very spicy when used in large amounts
53
Q

Name the herb or spice described:

  • dried flower buds from the clove tree
  • very aromatic with powerful flavors that can dominate dishes if overused
  • commonly used in brines, mulled wines, and spice mixtures such as garam masala
54
Q

Name the herb or spice described:

  • seeds from the coriander plant, the leaves of which produce cilantro
  • popular in Latin American, Middle Eastern, and Asian (especially Southeast Asian) cuisines
  • goes especially well with fennel seeds and citrus
55
Q

Name the herb or spice described:

  • small seed-like spice
  • popular in Latin American, Middle Eastern, and Asian (especially Indian) cuisines
  • used in brines, marinades, curries, stews, and as a dry seasoning
  • can be toasted and then ground for a more intense, nutty flavor
56
Q

Name the herb or spice described:

  • herb used popularly in Greek, Turkish, and Nordic cuisines
  • often used as a last-minute garnish or in marinades
  • fresh aroma that goes especially well with smoked salmon
57
Q

Name the herb or spice described:

  • seeds from the fennel plant
  • hints of licorice
  • goes well in combination with coriander seeds and citrus
  • great for brines and marinades
  • also infused with teas and liquors
A

fennel seed

58
Q

Name the herb or spice described:

  • its leaves are considered an herb; while its seeds are considered a spice
  • used in curries and chutneys
  • bittersweet
  • popular in Indian and Southeast Asian cuisines
59
Q

Name the herb or spice described:

  • spice used in both savory and sweet dishes
  • spicy-sweet flavor
  • pairs well with garlic and beef
  • was once considered the rarest and most exclusive spice
  • popular in Southeast Asian cuisines
60
Q

Name the herb or spice described:

  • medium-sized, round chili pepper with very intense heat
  • popular in Mexican cuisine
  • typically used fresh in salsas or marinades
  • goes well with lime, cilantro, and pork
A

habañero pepper

61
Q

Name the herb or spice described:

  • large, leafed herb used in many popular Indian and Thai dishes
  • member of the citrus family
  • lemon-lime flavor
  • used in similarity to bay leaves
A

kaffir lime

62
Q

Name the herb or spice described:

  • small, tender green leaves similar to oregano
  • commonly used in Cajun cuisine
  • popular in terrines and pates
  • goes well with veal and lamb dishes
  • popular in aromatherapy and common in massage oils
63
Q

Name the herb or spice described:

  • medium-sized, tender green leaf
  • refreshing aroma and flavor
  • most commonly used as a garnish for sweet dishes and cocktails, but also goes well with lamb
64
Q

Name the herb or spice described:

  • very small seed that is best when slightly toasted
  • popular spice used for pickling
  • made into mustard by soaking in beer or wine then pureeing with water, vinegar, and a touch of honey or maple syrup
A

mustard seed

65
Q

Name the herb or spice described:

  • a spice used in baked goods as well as savory dishes
  • popular in Middle Eastern and Greek cuisines
  • comes from the dried seed of the fruits of evergreens
  • very potent and can overpower entire dishes
66
Q

Name the herb or spice described:

  • green-leafed herb that looks similar to marjoram
  • strong flavor and aroma that pair well with tomatoes and olive oil
  • popular in Italian American cuisine
  • best used when fresh and not dried
67
Q

Name the herb or spice described:

  • ground red spice
  • made with sweet (not spicy) chilies
  • popular in Eastern European cuisines
  • often used for “deviled” dishes such as deviled eggs
68
Q

Name the herb or spice described:

  • green, mild-flavored leafed herb
  • used in cuisines around the world
  • used as garnish for stews, salads, and sauces
  • adds fresh look and taste to almost any dish
  • best when used fresh, not dried
69
Q

Name the herb or spice described:

  • small round seeds that come in various colors and varieties
  • common types include black, green, pink, and white
  • mild spice flavors that lend well to almost any dish, particularly red meats and green vegetables
  • best when purchased whole and ground in small amounts
A

peppercorns

70
Q

Name the herb or spice described:

  • very tiny black seed
  • adds a pleasant crunchy texture to dishes
  • common in Eastern European and Indian cuisines
  • often used in breads, rolls, pastries, and fillings
A

poppy seed

71
Q

Name the herb or spice described:

  • leafed herb resembling pine needles
  • pronounced pine/mint flavor and aroma
  • pairs well with veal and lamb
  • can overpower a dish very easily; use sparingly
72
Q

Name the herb or spice described:

  • deep golden orange, string-like stigmas of a flowering plant
  • intoxicating aroma similar to a perfume
  • native to Turkey, mostly coming from Spain nowadays
  • must be handpicked, explaining its high price; was once more expensive than gold
  • used in Spanish (paella), Middle Eastern, and North African cuisines
  • will change the color of any dish to a sunburst yellow
73
Q

Name the herb or spice described:

  • pungent, soft-leaved herb
  • smells and tastes like a cross between rosemary and peppermint
  • goes well with autumnal dishes such as stuffing, butternut squash, duck, pork, and brown butter
  • can be fried until crispy and used as a garnish
74
Q

Name the herb or spice described:

  • large green-leafed herb native to California
  • used for respiratory, medicinal purposes
  • can be used in place of bay leaves, lending a more pronounced and bold flavor
  • popular in Creole and Cajun cuisines
75
Q

Name the herb or spice described:

  • small white or black seeds
  • most often used as a garnish to give texture and flavor
  • popular in breads and Asian dishes
  • can be toasted to intensify flavors
  • also makes a good oil
A

sesame seeds

76
Q

Name the herb or spice described:

  • fruit of a small evergreen tree
  • used in both savory and sweet recipes
  • added to coffee and teas to enhance flavor
  • its oils are used in liquors and even toothpaste
  • stimulates appetite and calms digestive system
A

star anise

77
Q

Name the herb or spice described:

  • ground, red spice from sumac berries
  • surprisingly sour flavor
  • popular in Middle Eastern cuisines, especially Lebanese
  • goes well with hummus and grilled vegetables
78
Q

Name the herb or spice described:

  • red, flowering chili pepper native to China
  • mild in heat
  • can be dried and ground; similar to the use of black peppercorns
A

Szechuan pepper

79
Q

Name the herb or spice described:

  • tender, green-leafed herb
  • pronounced but subtle flavor and aroma
  • popular in French cuisine
  • great when infused with vinegars and/or used for emulsified sauces such as vinaigrettes, béarnaise, and hollandaise
80
Q

Name the herb or spice described:

  • leafed herb
  • strong but subtle flavors and aromas that add foundational flavors to dishes
  • popular in French cuisine
  • can be used in brines, soups, sauces, and vinaigrettes
  • best when used fresh, yet can dry nicely as well
81
Q

Name the herb or spice described:

  • a yellow ground spice
  • peppery (not spicy) with bitter undertones
  • most popular in Indian cuisine
  • added to many dishes to give them a yellow color
A

turmeric root

82
Q

Name the herb or spice described:

  • brown, string bean-like spice
  • its tiny seeds are commonly used but it can be used whole as well
  • aromas reminiscent of bourbon and oak
  • flavor can be infused into almost anything, providing subtle and sweet undertones

Food and Cooking Terms (10 decks)

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