The Secret of Herbs and Spices

Herbs and spices have probably been the subject of more nonsense than any other food ingredient. Herbs and spices are usually mentioned in the same breath, but what exactly is a herb and what is a spice? There is no clear dividing line. The oldest described definition dates from around 600 by the Archbishop of Seville San Isidoro. In his most important encyclopaedic work on food ingredients, he writes that spices come from aromatic trees (the arboritus aromaticis) and herbs from aromatic green plants (the herbis aromaticis). We have largely adopted this and now say that herbs come from plants with a non-woody stem and spices from the aromatic parts of tropical plants with a woody stem (trees and shrubs).

Positive effects of herbs and spices

Herbs and spices have a positive effect on digestion, they promote saliva formation and they stimulate the release of stimuli to the brain, which stimulates appetite. During the meal, they give a sense of accomplishment. Also, spices mask the less pleasant flavors of a dish. Finally, "hot" dishes in a hot climate give a sensation of cooling, because the herbs and spices used stimulate the sweat glands.

How to use herbs and spices

For the correct use of herbs and spices, it is important to know that some are best cooked with the dish to release all the aromatic substances (including peppers, cloves, nutmeg, cinnamon, mustard and ginger) and others are best added at the end of the preparation (e.g. dill, celery, parsley, basil, thyme and lovage). When these herbs are heated, chemical reactions can change the desired aroma. Herbs and spices are the most important aromatic factor of our food. Through use, we try to make the often rather monotonous daily food as tasty as possible.

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Published: 10-01-2024
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