The role of spice in globalization began around 2000 B.C.E.  Middle Eastern cultures established and controlled land routes from Europe to the Far East destinations rich in spices. This monopoly on land-based supply routes inspired early sea explorations, and eventually the discovery of the New World by Christopher Columbus.  He who controlled the supply and distribution of spices, and all that went with it, controlled the world's wealth. 

The word "spice" is commonly used to describe both herbs and spices. The American Spice Trade Association kindly recognizes this, and defines spices as "any dried plant product used primarily for seasoning purposes."  Strictly speaking, however, spices differ from herbs as follows:

Spices - aromatic flavorings, found in the bark, seeds, roots, fruit, and stems of plants.

Herbs - aromatics from the leafy portion of a plant.

Without refrigeration, cultures first used spices as a meat preservative and to make the meat more palatable by masking undesirable flavors. Spices found additional roles as ingredients in perfumes, medicines, and even as a form of currency; peppercorns were once known to be as valuable as gold.  Today, even precious spices are an accessible commodity, but still bring excitement to the adventurous palate.

With spices so easily accessible, quality becomes an important factor to consider.  As with many things in life, it's location, location, location.  Every plant has a favorite climate, and favorable conditions produce a thriving plant and the best spice.  The monsoon rains of Calicut produce the finest peppercorns.  The Spice Islands of southern Indonesia yield the best cloves.  Top quality nutmeg and mace originate from Indonesia, and premium saffron comes from Grecian soils.  High quality herbs and spices grown in their favored location may cost more, but the return on the investment, in the form of first-class flavor and shelf life, is high!

The wonderfully unique flavors of herbs and spices emanate from organic compounds called terpenes.  These essential oils are made up of specific flavor notes that give each spice their familiar aroma and taste.  Applying the right spices with the right foods, in the right quantity, at the right time, turns cooking into an art form.  The culinary elite constantly probe new combinations that extend their repertoire and offer cutting edge excitement to tastebuds.

McCormick & Co., working with well-known culinary professionals, generated a "Flavor Forecast for 2007" including these enticing combinations that span the globe:

Clove & Green Apple- Crisp, refreshing, and warm, this healthful pair is an ideal accent to light flavors and foods.  This pairing is typically found in African, Asian, and Indian cuisine.

Crystallized Ginger & Salted Pistachio- The palate-pleasing combination of salty and sweet goes upscale with this pairing, frequently found in cuisines of North Africa, the Mediterranean, and Asia.

Thyme & Tangerine- When thyme and tangerine come together, the result is, at once, sweet and savory.  This combination blends well with Caribbean, Mediterranean, and Middle Eastern flavors.

Cumin & Apricot- Cumin and apricot are a perfect example of the yin/yang nature of flavor pairings.

Tellicherry Black Pepper & Berry- The distinct flavor of black pepper becomes twice as nice when paired with berry.

Toasted Mustard & Fennel Seeds- When mustard and fennel seeds join forces, the result is a mighty punch of flavor and texture.

Sea Salt & Smoked Tea- This chic coupling is the next evolution of the classic salt and smoke combination.

Wasabi & Maple- The ultimate in sweet heat, watch out when wasabi and maple team up!

Lavender & Honey- Lavender, a flowering herb related to mint, and honey, liquid gold created from any number of flowers - are culinary treasures.

Caramelized Garlic & Riesling Vinegar- The two add a deeper, more refined flavor to foods, ushering in new trends in taste.

("Flavor Forecast for 2007" reprinted with permission from McCormick & Co.)

Herbs and spices transform a meal from mundane to exotic, and transport us across the globe without having to pack a thing.  The use of herbs and spices should compliment and extend the natural flavor of a dish's key ingredients, never overwhelm.

Kitchen Essentials is pleased to offer Frontier Herbs & Spices from Norway, Iowa.

Proper Dry Storage - Providing the proper storage for your cache of spices will insure consistent flavors and maintain their quality.  The ideal condition for your spices is a cool, dry, dark environment. Without sunlight and heat, spices retain the strength of their flavors and lengthen their shelf life.  When cooking, take care to open the spice container away from any steaming pots on the stove. Moisture may cause clumping and deterioration of the flavors.

Organization - We've all ended up with three containers of oregano, but no basil in the middle of preparing an Italian menu.  A good system for organizing spices allows for an efficient inventory before shopping, and facilitates finding the right spice quickly when cooking.  Organizers come in many different shapes and materials, from magnetic containers and spinning carousels to drawer dividers.

Fresh Storage - Fresh herbs can be stored in the refrigerator for up to 10 days.  Wash and pat dry the fresh sprigs, wrap loosely in a paper towel and place in a plastic bag.  Alternatively, place the bunch of herbs in a glass of water, and cover the top with a loose plastic bag. Store herbs in the warmer locations of the refrigerator as many of the tender leaves, (especially basil), are susceptible to colder temperatures.

Freezing - Fresh herbs may be frozen for extended storage. Wash the herbs well, remove the stems.  Pack the leaves in an ice cube tray with a slight amount of water. Alternatively, freeze leaves in a single layer. Once frozen, store cubes or frozen leaves in a zippered plastic bag.

Chopping -- Fresh herbs may be minced or cut into strips with a chiffonade technique.  A good chef's knife will make quick work of this step.  Kitchen shears are handy for a coarser cut. Chop or chiffonade herbs immediately before using for optimum flavor.

Grinding - A protective barrier surrounding many whole seed spices extends their shelf life to 2-3 years.  Whole spices may be crushed manually with a mortar and pestle, or a mechanical spice grinder.  A coffee grinder or a small food processor are also perfect for the task.

Toasting -- Some spices can be toasted or dry-roasted to heighten the flavor and bloom the aroma.  Heat-inspired spices include cumin, sesame seeds, fennel seeds, poppy seeds, coriander, and mustard seeds.  Place seeds in a heavy, dry skillet over medium heat.  Stir or shake the pan frequently until fragrant - a mere 1-3 minutes.

Shelf Life - Ground spices lose their potency quickly due to the large surface area exposed.  Use both ground spices and dried herbs within a year.

Fresh herbs differ from dried herbs in many ways.  Dried herbs concentrate many of their flavors, but other plant qualities are lost in the drying process.  A general rule-of-thumb is to use dried herbs at one-third the volume of a fresh herb. If the dried herb is further processed into a ground form, consider using one-quarter the volume.

Fresh herbs are renowned for, well, a fresh flavor.  Access to fresh herbs is sometimes difficult; a do-it-yourself solution is in order.  Growing fresh herbs offers convenience and a ready supply of some favorites year-round.  Herbs can be grown indoors or outdoors depending on the season.  Many plants will do well in either condition, though indoor herbs tend to be generally less productive. Take the following guidelines into consideration:

Outdoor Growing

Light - Most herbs need 6-8 hours of sunlight to produce the maximum amount of the oils responsible for their signature flavor and aroma.  Herbs will grow in partial shade, but the growth and quality will be less and slower than plants grown in full sunlight.

Soil - Herbs prefer a neutral soil with adequate drainage. Herbs do not like "wet feet," that is, their roots require a moist, but well-drained environment. A good garden soil rich in organic matter and minimal clay will work well.  If the soil is too heavy, work in some sand and/or compost. Various mints with their woody roots will withstand moist environments better than most herbal plants.

Water - Provide enough moisture, (if Mother Nature does not), to keep the soil moist but not saturated. Excess water can cause root rot and other scourges detrimental to plant growth.

Harvest - Herbs should be harvested in mid-morning when the leaves are most flavorful and the amounts of aromatic oils are at their highest.  Harvesting continually and consistently throughout the growing season will encourage ongoing plant growth and ready access to the preferred new leaves of the plant.

Indoor Growing

Light - Getting enough sunlight during wintertime will be the biggest challenge since the herbs still require their daily 6-8 hours of light.  During the winter, plants may be placed in a south or west-facing window.  However, on very cold days, make sure their window position is still warm enough.  Growing lights supplement natural sunlight during low light months.

Soil - A mixture of two parts potting soil to one part coarse sand, and one part perlite will provide a good substrate for indoor growth.  Choose a pot large enough for some healthy growth and one that provides for adequate drainage.  A larger pot will retain moisture for a longer period of time in the dry, indoor climates of winter.

Water - Water as needed to keep the soil moist without overwatering.

Harvest - Similar to an outdoor environment, a mid-morning harvest will supply herbs with the most flavor.

There are great growing kits available that supply seed, soil, and growing lights.  Check out the Aero Garden made especially for the culinary gardener.

Q.  I love having fresh mint available in the kitchen, but it has taken over my garden. Is there something I can do?

A.  Find a large shrub-sized plastic garden pot, 12-14 inches tall, and remove the bottom of the pot with a pair of garden shears.  Dig a hole as deep as the pot; line the hole with the bottomless pot with the rim an inch above dirt level.  Plant the mint inside the buried pot. The aggressive roots that lie near the ground's surface will be contained in this makeshift fortress, yet water will be allowed to drain.

Q:  How do I know if a spice is fresh?

A:  When spices are first opened write the date on the container so the freshness can be tracked easily.  Spices will not "go bad" (as in rot), but they will lose their flavor and potency.  A change in color or a decrease in the aroma may indicate age. To check the aroma, rub some of the spice between your fingers; a spice should greet you with an immediate, full fragrance.

Q.  What is a bouquet garni?

A.  Bouquet garni is the French term given to a bundle of fresh herbs, typically thyme, parsley, and bay leaf.  The bundle is tied together with a string or placed in a small cheesecloth bag.  The herbs are used to flavor stews, stocks, and soups.  When the cooking is complete, the bundle is easily removed from the finished dish prior to serving.

Q:  If I use my coffee grinder to grind spices, how do I clean it?

A:  Place a few tablespoons of sugar, or white rice in the grinder and process. The pulverized sugar or rice will absorb any oils and dust remaining from the grinding of spices. Depending on how often you use whole spices, keep a separate coffee grinder solely for spices. It is important to note that allspice and cloves contain an oil called eugenol that can damage plastic parts in machines; crush these spices manually.

Saffron is gold in the spice cabinet, not just because of its price, but for the wonderful, unique flavor that it imparts to a dish.  Saffron is the stigma (top of a flower's pistil) from a specific species of crocus flowers.  Each flower contains only three stigmas, also called saffron threads. Saffron must be collected by hand in Mediterranean countries during a two-week flowering period in the fall. The stigmas from 75,000 crocuses make about one pound of saffron.  Fortunately, a little saffron goes a long way making it occasionally affordable and always delectable.

Saffron is featured in paella, a classic rice dish cooked with seafood, chicken, and vegetables.  Paella is cooked in one pan, from which it gets its name, the paella pan.  It is wide and shallow, typically 13 to 14 inches across with two looped handles on either side.  The saffron imparts a distinctive flavor and a strong golden color to the paella.  Some paella recipes substitute tumeric for the golden color, but nothing will replicate the saffron flavor except saffron.

Add a pitcher of sangria and your meal will be perfect!

(Click here for a printable version of the recipe - PDF format).

Spanish Paella

1/4 cup olive oil
3 chicken breasts, cut into large cubes
1/2 tsp. salt
1/2 tsp. black pepper
1 large Spanish onion, medium dice
1 green pepper, medium dice
4 cloves garlic, minced
2 tsp. Spanish paprika
1 T. fresh thyme (or 1 tsp. dried thyme)
1 pound fresh shrimp, peeled and deveined
9 sea scallops, (or 1 pound bay scallops)
2 cups Arborio rice
1 cup tomatoes, finely chopped
5 cups chicken broth
1/2 tsp. saffron threads
1 cup baby peas
1/2 cup roasted red peppers, cut into strips
12 clams in shell (or 18 mussels)
1/4 cup parsley, chopped
1 lemon, cut into wedges
2 scallions, cut in a thin diagonal

(1) Have all ingredients measured and readied before cooking - mise en place!
(2) Heat 3 tbsp oil in large skillet on medium high heat.
(3) Add chicken pieces and fry 3 to 4 minutes per side until golden.
(4) Remove from skillet and season with salt and pepper.
(5) Add onions and peppers to skillet.
(6) Sauté 2 minutes.
(7) Stir in garlic, paprika and thyme.
(8) Sauté 1 minute and add shrimp.
(9) Sauté until shrimp just turn pink.
(10) Remove from skillet.
(11) Add 1 Tbsp oil if needed.
(12) Sprinkle rice into pan.
(13) Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
(14) Stir in tomatoes.
(15) Combine stock and saffron and stir into rice mixture.
(16) Bring to boil.
(17) Boil for about 2 minutes, reduce heat to medium.
(18) Return chicken to the pan, pushing down into rice.
(19) Cook uncovered for 15 minutes.
(20) Stock should be bubbling.
Stir rice, add shrimp, scallops, peas, red peppers and clams/mussels.
(21) Cook for 10 minutes longer.
(22) Remove from heat and cover for 10 minutes.
(23) To serve, sprinkle with parsley and garnish with lemon wedges and green onions.

Adapted from RecipeZaar, Copyright 2007. Reprinted with permission.

Spice it up!