Herbs and spices often have similar colors and textures.
Chefs everywhere use herbs and spices to add interesting layers of flavors to the masterpieces they prepare in the kitchen. Herbs like mint, parsley and tarragon come from the leaves and stem of a plant. Spices like coriander, mustard and nutmeg come from dried seeds, bark or roots. Dried herbs and spices are sometimes confused with each other because of similarities in appearance. You can, however, use several techniques to help with identifying them.
Instructions
1. Bay leaves are large and have an intense flavor.
Utilize your sense of taste, touch and smell when identifying herbs and spices. Herbs like cilantro and parsley may be similar in appearance, but have strikingly different tastes. The same is true for marjoram. Although this herb is in the mint family, marjoram has its own distinctive flavor. Use your sense of smell to help you distinguish between spices like cinnamon and nutmeg, and turmeric and saffron. Herbs like bay leaves and cumin have intense flavors and aromas while herbs like chervil and tarragon feature more delicate tastes.
2. You can use books to help you identify herbs and spices.
Pick up a good book from the local library or bookstore to help you identify herbs and spices. Aliza Greene's "Field Guide to Herbs and Spices" is a pocket dictionary with lots of information on herbs and spices and their individual properties. Books like these are designed to be used as reference material while cooking and shopping.
3. Visit a store that specializes in herbs and spices such as a health food store or farmer's market. They are good places to start and generally have staff members who are willing to answer questions. Take time to browse through aisles containing bulk dried herbs and spices. Pay attention to how the herbs and spices are categorized and labeled. You can also smell and taste samples and purchase your favorites to start your collection at home.
4. A mortar and pestle makes it easier to grind herbs and spices..
Purchase a spice rack containing some of the most common dried herbs and spices. Use them frequently in your cooking to become familiar with different tastes, smells and appearances. Use fresh herbs in your cooking as well. You can also buy loose herbs and spices and then use a mortar and pestle to practice grinding them. Use clear glass jars for storage, labeling them immediately to avoid confusion later.
5. Many kitchen herbs can be grown indoors.
Start an indoor or outdoor herb garden and begin to grow favorites like basil, oregano, parsley, thyme, rosemary and mint. As you watch these young seedlings grow from seeds into mature plants, you may find that you are more comfortable with identifying them elsewhere.
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