Spices and herbs have been recognized around the world, for thousands of years, as a way to add flavor, depth, and complexity to foods. The possible combinations of spices provide endless possibilities for flavoring a dish. The options are further increased by the difference in flavor between fresh and dried spices, and the flavor development achieved by adding the spices at a specific point in the cooking process. With the limitless flavor options they provide, spices showcase a chef’s skills and finesse in mastering the use of spices. A chef’s skill is evidenced by the fact that underseasoned food is bland and unsatisfying, but overly seasoned food is often inedible. Experimenting with different spices is a great way to enhance the flavor of a dish without sacrificing the nutritional value of a food. Spices add flavor without calories and often decrease the amount of salt a dish requires, making the dish suitable for health-conscious customers. Since spices are such an integral part of the culinary arts, consider storing them in a pepper mill for quick grinding.

The combination of spices used in the preparation of a dish affects the identity of a dish. Spice blends often reflect a certain culture that uses those spices, giving foods of each ethnic group a distinct flavor that sets them apart from other types of ethnic foods. Cilantro, lime, garlic, and cumin are staples in Mexican food. Moroccan foods will incorporate dried ginger, turmeric, paprika, cinnamon, and cumin, although usually not all at once. Lemongrass, lime, fresh ginger, fresh red chili, soy sauce, and mirin (a sweet rice wine) are associated with Thai, Vietnamese, and Japanese food.

Fresh and dried herbs and spices differ greatly in taste. Dried herbs and dried spices often have a stronger flavor than fresh produce due to less water in them. The difference is highlighted by the use of dried ginger in Moroccan food and fresh ginger in Asian food. The vast difference in foods shows how drastically the flavor of a spice can be altered when dried.

Regardless of the desired outcome of the dish, there are some guidelines that apply to all spices. The most popular spices are used in all ethnic seasonings. These include salt, pepper, and garlic. Spices should preferably be new. For fresh herbs and spices, this means that they should appear unwilted and smell pleasant. Dried spices will lose their flavor over time, so it is recommended to buy whole spices and grind them with a spice grinder.

Playing with spice combinations can produce delicious results. When added while the dish is cooking, the spice will give an even flavor to the entire dish. Fresh herbs and a few other spices are added just before serving, allowing the flavor and texture of the herbs to be crisp and fresh. The ability to balance and layer flavors when cooking is the key to successful use of spices. With practice, one’s culinary skills can be greatly improved through the use of spices.