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Herbs & spices
Also searched as: herbs, spices, basil, pepper
In short: Herbs and spices carry their flavour in volatile aroma compounds: heat, fat and time decide how much of it reaches the food.
Picture it
Like perfume: a touch works wonders, left open it fades.
What happens
The aroma compounds sit in tiny oil glands in leaves and seeds. Many dissolve better in fat than in water. Fresh herbs lose them with long cooking, while dried only release them in heat and fat.
Why it matters
When and how you season often matters more than how much.
Rules of thumb
- Woody herbs such as rosemary and thyme early, tender ones such as basil and parsley at the end.
- Toast whole spices briefly in fat before liquid goes in.
Related entries
Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Kräuter und Gewürze