The Difference between Herbs and Spices
Usually spices are the stalks, seeds, pods, roots, bark or berries of plants in tropical areas, whereas herbs are leaves of plants growing in more temperate zones. This is not always the case however as these are culinary terms, not scientific terms.
As far as Mrs Rogers is concerned, both types are only completely natural flavouring agents of plant origin, with no additives.
Pre-Ground Spices And Herbs:
Fresh Herbs & Spices
To get the best from your herbs & spices, the best solution is to add freshly ground spice or herbs as you require them.
Getting the Best from Herbs & Spices
The best practicable solution is to add freshly ground spice or herbs as you require them. This has almost the same effect as using fresh spice & herbs because the grinding process releases the volatile oils that themselves contain all the natural character carefully preserved. The flavour is retained more fully in cooking than when using fresh herbs.
All you need is to have a basic range of the natural dried herbs & whole spices on your shelf ready to use. Just put into your favourite peppermill the required amount of spice for grinding. Or use our small convenient grinders which come already filled.
How to use Herbs and Spices
As a rule, ground spice has the characteristic of giving up flavour quickly. Therefore this requires it to be added towards the end of the cooking. For cold food, dressings, dips, add several hours before serving to allow for the full development of the flavour.
Whole spices require moisture and heat to soften the cell walls before the flavour can be released. For the most rounded flavour they require adding to casserole dishes from the beginning, and if preferred, removed before serving. For grills or roasting, rub into the surface of the meat or fish before cooking.
A long slow cooking time in a sealed dish will develop the best rounded flavour. However we often cannot indulge in such methods. If you are using an open dish cooking method, be aware that with exposure to heat many of the essential oils evaporate, drastically depleting the effect. You need to understand these processes so you do not spice too heavily or too lightly. The strength of the flavour is not necessarily in proportion to the amount used.