Definitions according to food law & the principles for spices
Herbs and spices are parts of plants which, because of their content of natural ingredients, are intended as flavoring and odor-giving ingredients for food.
Spices are flowers, fruits, buds, seeds, bark, roots, rhizomes, onions or parts thereof, mostly in dried form.
General information on use: In general, short-term storage is recommended.
Store spices in a dry, dark and sealed place:
- Buy whole, if possible
- Only buy chopped up spices that are needed in large quantities
- To ensure hygiene, do not put your fingers into the spice stocks
Meaning of herbs and spices:
- they offer a variety of flavors
- They stimulate the appetite through essential oils and colorings
- they promote the production of digestive juices
- they give the food an attractive appearance
- They have a health-promoting effect, especially due to the secondary phytonutrients they contain
- they have a cultural meaning
- Quality awareness for your cooked food is generated
- Select suitable spices and herbs and dose appropriately
- the taste of the food should be emphasized, but not masked
- always choose one main spice, do not use too many different herbs / spices
- Boil the dried herbs 1 x and then let them steep for approx. 15 minutes
- Add fresh food to the food shortly before serving
- Cold has a dulling effect on the aromatic power of herbs and spices.
Therefore, if possible, season dishes to the consumption temperature (exception: brawns)
- When freezing food, some herbs and spices change their flavor.
The following condiments lose their aroma:
Savory, nutmeg, pepper, marjoram, paprika, mustard, anise
The following condiments enhance their aroma:
Basil, sage, thyme, dill, tarragon. All other herbs and spices remain unchanged.
The following condiments develop their taste only after longer cooking:
Classification according to taste
Aniseed or liquorice flavored spices
Spices with a minty aroma
Peppermint - Pineapple mint - ears of corn mint - basil mint - fig mint - fruit mint - spearmint, English - Hemingway-mint - Sweet lime mint - Mentuccia Mint - mint, Moroccan - mint, Persian - mint, Thai - Russian Peppermint - Chocolate Mint - silver mint - Lemon Mint - Peppermint - geranium - black nettle
Chili - Cayenne pepper - Paprika, noble sweet - Rose paprika - Pepper - Ginger - Galangal - Laos - Horseradish - Ajwain - Cardamom - Pepperoni - Pink pepper - Piment d'Espelette - Mustard seeds - Mustard powder - Szechuan pepper - Wasabi - Monk's pepper - Water cubeb - Pepper from Paradise Long pepper - rice field plant - lolot
Other ingredients for seasoning
The contents of the respective herbs and spices on this page were mainly created within the training to become a dietician (diet school at Marienhospital Stuttgart) as part of a joint work of the individual class members on a joint annual work (graduation year 2012). Department of nutritional advice.