Spices and herbs: basics

In short: Spices mostly come from seeds, bark, roots or fruits, herbs from leaves. Add fresh herbs at the end, dried spices often early so they release their aroma.

In more detail: Aroma comes from essential oils and other compounds that dissolve well in fat and heat.

In detail

• Fresh and dried: Dried herbs are more intense; about a third of the fresh quantity suffices.
• Toasting: Toast whole spices such as cumin or coriander in a dry pan and grind fresh.
• Salt and acid: Salt enhances flavour, acid (lemon, vinegar) makes it fresh.
• Hot: Chilli provides capsaicin, pepper piperine, mustard isothiocyanates.
• Storage: Dark, cool and dry in tight-sealing tins. After one to two years ground spices lose a lot (salz-und-natrium).