A Brief Medley Of Herb & Spice Powders
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Firstly: To elegantly – and
with a minimum of prior effort – introduce some unassuming style and gentle refinement
into our cooking technique. And,
Secondly: To intuitively grow
our overall creativity and experience as culinary artists, thereby confirming
to ourselves that we intrinsically strive to perpetually elevate our levels of maturity
and versatility as cooks.
You will probably agree that it is through diminutive
increments such as these – such as incorporating herb powders into our cooking repertoires
– that we better ourselves and grow by intermittent degrees into increasingly
balanced and consistently self-aware human beings. Is it not without doubt the
“prime directive” of any emotionally mature and well rounded cook to
consistently bring out the best in not only the ingredients before him or her,
but also the guests sharing your table later on; as well as yourself, day after
day without show or extravagance? Conversely, it goes almost without saying
that using herb powders to impress; intimidate or corrupt the intrinsic nature
of your ingredients, your dishes or your guests are deplorable at best.
I create herb powders for myself directly as a
consequence of the above personal tenets, to celebrate and emphasize the
inherent respect I hold for my ingredients. This respect considers not only the
physical characteristics such as taste, flavour, colour, texture and the quality
of each item, but also the metaphysical aspects of the ingredients before me on the cutting board as well as the
transformative process I am about to embark on. Almost each of those
ingredients was a living organism once. It died somewhere at some recent point
so that it may – in the now and here – nourish me (and my fellow diners, when
present) simultaneously in body and spirit, stilling our physical hunger, bringing
joy to our hearts and minds, and thereby allowing our lives to continue and
prosper, thus stilling our spiritual hunger if only temporarily. Ultimately, a
sacrifice was made: a living organism’s life was extinguished – surely
unwillingly – to ensure the continuation of ours. Alone, by itself, that
sacrifice deserves profound respect, however diminutive and trivial the life in
question was. Even for something as vastly common and utterly mindless as corn
plants intended for the sheer mundaneness of corn starch.
In my culinary world the preparation and use of herb powders is also a small celebration of the respect I foster for my ingredients. For the mindful and emotionally self-aware cook, I suspect this respect is also a moral code that is practiced regardless of whether we cook for ourselves in solitude, or in the company of our loved ones, or friends and guests. Happily, the simple process and preparation of herb powders is by itself in no small measure an exercise in mindfulness, a transient opportunity for the cook during the hubbub of the day to get in touch with our inner being, grounding and supporting the day as well as steadying our intents and emotional well being for the remainder of the day.
Mindfulness, Spirituality and the Emotionally Self-Aware Cook
Possibly, a digression is in order here. I am
convinced that being a well rounded, versatile and mature cook requires the
candidate to possess not only good to excellent culinary skills, but also necessitate
a few other traits, some of which are:
- A deep sense of spirituality and our connectedness to the Universe, the planet and the community we are immersed in.
- Emotional maturity, self-awareness and inner balance.
- A healthy respect for the planet and all living things on it.
- Modesty and humbleness.
- Empathy.
- Mindfulness.
- An inclination to give rather than receive.
For myself, most cooking – particularly for family and friends – is a deeply spiritual activity, on some days even a soul enhancing ritual. This personal awareness and process stems to a certain extent from the simple and significant fact that living organisms had to perish to allow for the ingredients before me on my work surface and cutting board. This sacrifice implies a sober responsibility, even a solemn commitment, to bring out the best in my ingredients during the transformation wrought by cooking. It is my obligation to support, deepen and broaden the culinary characteristics of my main ingredients and to elevate and emphasize the unique properties of each into a harmonious and balanced whole, in part both as a celebration of the lives sacrificed and as gratitude to the Universe for my continued and overall well-being as well as those of my dining companions. In this respect herb powders fulfill a role similar to incense and votive candles: it focuses, maintains and enhances the diner’s attention on the dishes being served, just as votive candles and incense focuses the worshipper’s spirit on the spiritual / religious mystery of the service in progress and its attendant message.
As an extension of the above insight, the modern stove,
cooking hob & oven or kitchen range may be likened to the ancient altars of
primitive antiquity. Altars where priests brought ritual offerings on behalf of
the populace to the sun, moon or nature deities, mystically transforming the
mundane into the transcendental whilst simultaneously imploring the Divine to
improve crops, increase the fertility of livestock and avert evil. Or alternatively,
from a slightly more modern perspective, to bless us – their reverent subjects
– with continued divine good will and grace: to be manifested as an abundance
of worldly resources and personal happiness, and the absence (or abeyance, at
the very least) of devastation, ruin and perdition.
Dried Herb Powders : The Low Down
To return to the original subject matter at hand: Some
rogues may aver that dried herbs are dull and lifeless when compared to the fresh
alternative. For ground herb powders the detractors may even point out that these
versions will lose their flavour and residual vitality even faster than the
dried, intact source material. And yes, both claims are indeed true to a
certain extent, particularly when the original dried herbs (and subsequent herb
powders) are old. The same holds true even more urgently for herb powders when
it comes to incorrect storage. But then, for the defense, I have to point out
that we are not going to prepare ground herbs in bulk, but in small batches
sufficient for three to four rounds of use, thus allowing for the ethical and
effective use and management of our resources.
Maybe we should also remind ourselves at this point that
herb powders are not intended to replace fresh herbs in their role as flavour
and taste modifiers (as well as intensifiers). Dried herbs have a well
established place in the culinary world, particularly when and where restraint
and subtlety is called for.
We are all aware that the intensity of some fresh herbs is such that injudicious, excessive application in certain dishes may dramatically alter the overall taste and flavour profiles of our main ingredients, forcing them into subservient, supporting roles. The imperiousness of fresh basil and rosemary are exemplary as the usual delinquents in this respect. Paradoxically, in many dishes and recipes the main ingredients are intentionally made subservient, thus supporting the domineering flavour profile of the fresh herb or spices. Many curry dishes, apricot and lemon & herb chicken, and almost all peri-peri (and chilli) dishes and pumpkin pie are examples of this phenomenon.
In my cooking style and approach, the typical functions of herb powders are:
- To support, maintain and balance the harmonious melding of the flavours of the individual main ingredients that I use as a base for my casserole dishes, stews, vegetable purees, sauces and soups – many of them slow cooked dishes requiring time and moderate heat to provide optimal results. In my post stamp sized kitchen, herb powders also find versatile and frequent use in diverse items such as grilled and toasted sandwiches, chicken mayonnaise filling, pizza dough and omelettes, amongst others.
- To avoid the frequently imperious and invasive ‘bling’ of intensely flavoured and aromatic fresh herbs such as basil, sage and rosemary: all three frisky, determined characters that can easily take over and skew the flavour profile of a dish, particularly when this cook is distracted or in a hurry.
- To intensify and boost the flavour profile of mildly flavoured dried herbs such as oregano, marjoram and tarragon. Ironically, certain fresh herbs are more flavourful dried than when fresh. Examples are oregano and marjoram.
- To avoid texture anomalies in the final dish. I am punctilious about the textures (or mouth-feel) of my food and dishes, particularly slow cooked casseroles, stews and purees. A dried rosemary needle – uncooked or otherwise – between the teeth does not work well in my culinary universe. A lovely sandwich with sharpish cheddar cheese, fresh tomato and red onion on excellent white bread does not deserve, nor need, the irritation of dried rosemary and thyme needles. Neither does creamy mashed potato merit the visual disturbance and textural upset of dried oregano flakes and shards of crushed bay leaf. Both detract badly from the soothing ability of a well prepared and buttery tater & turnip mash.
- To sensibly adjust the overall flavour profile and seasoning – if necessary – of a slow cooked casserole or braise during the final few minutes before becoming fully cooked and done. This procedure requires a wee bit of caution as the added herb powder can very quickly skew the end result of this corrective measure due to the powder’s higher flavour intensity, significantly more so than the normal, dried equivalent. After all, the powder particles present a vastly greater surface area and flavour ‘reactivity’ to the dish’s cooking liquid than dried flakes and leaves do. Yet this very ability to impart flavour quickly and efficiently in small doses is highly desirable when we are in the home stretch of almost any dish and realise there is a flavour or taste imbalance present.
Dried Herb and Citrus Peel Powders : The Process
The basic procedure for producing small batches of herb
and spice powders at home were discussed in the Bay Leaf Powder post of 2020/03/21. Additionally, Citrus Peel Powders are discussed (and commented
on) in the following post on this blog:
To briefly recap from the Bay Leaf Powder post. Some
of the more important benefits of herb powders as a valuable resource are:
- A large variety of ingredients can be kept close at hand without taking up too much space.
- Constant availability: herb powders does not limit the cook to seasonal availability of fresh herbs, nor the vagaries of annual herb plants dying off just prior to being needed.
- A powder or rub’s ability to uniformly cover any surface is much greater than that of original fresh herbs as well as the relevant dried herbs.
- Faster, more efficient and more uniform flavour transfer occurs into the surface of the 'target' item being seasoned. This is a direct result of the vastly larger surface area of herb powder particles present as opposed to an equal weight of dried herb leaves.
- Herbs powders are immediately on hand at the kitchen counter to compile into customized mixes and rubs, thus allowing the intrepid cook to improve or intrigue whatever is before you on the cutting board when inspiration hits like a sledge hammer.
Investing in a smallish, rotating blade type coffee bean grinder and a medium small sieve with the finest mesh you can find is highly recommended for 'grinding your own'. Hammering and frustrating away with a mortar and pestle is not recommended for the sake of your sanity and blood pressure. Modern life is in fact far too short to ‘mortar and pestle’.
Possibly, the liquidizer jug attachment of a food
processor unit will also work in an emergency. However, the process will be
wasteful and inefficient if you need only a small quantity of product for a
quick experiment or spur of the moment application of a trusted standby, which
is inevitably finished when needed most.
Some important tips on storing herb and citrus peel powders:
- All citrus peel powders should be stored in a deep freezer.
- Delicate herb & spice powders such as dried marjoram, tarragon, dried mace and dried juniper berries should also be stored in a deep freezer.
- The more robustly flavoured dried herb powders may be stored in a cool, dry and dark cupboard, the exception being ground sage powder (which also needs to be stored in a deep freezer).
- All flavouring powders should be stored in hermitically sealed containers.
- Oxygen, sunlight (particularly UV radiation), heat and moisture are all fierce enemies of the flavour compounds in herb, spice and citrus peel powders. Unfortunately, the vast surface area of ground flavourant powder particles is simultaneously also its biggest enemy when it comes to retaining flavour intensity and transfer efficiency.
The following sections discuss some of my favourite ground herbs and a spice in terms of their characteristics, applications and some of my uses for them.
Allspice / Pimento
Brief description:
Being a bit of a loner, allspice should not be confused with the Spanish
pimentón, a.k.a. the “pepper pimento”, as found in the common stuffed green
olive. Nor should it be confused with sweet Spanish paprika. Allspice is a
distinctly different kettle of fish. It contains prominent notes of nutmeg,
cloves, cinnamon and pepper, with the clove flavour dominating. Some notes of
mint and anise may also be detected in freshly dried, crushed berries.
Interestingly, it is the most important of the few spices originally
native to the West, the trees being indigenous to the West Indies, South and
Central Americas. It was well known to the ancient Mayas who used it as an
embalming agent – amongst other more culinary inclined uses. Other ancient
South American groups used it to flavour chocolate brews.
Other, older names for it are: clove pepper; myrtle pepper; pimenta and Jamaica pepper.
Primary foodstuff associations: game & pumpkin
Popular pairings:
|
game |
Cabbage |
soups |
sweet potato |
|
pumpkin |
Carrots |
rabbit |
tomatoes |
|
beef |
Grains |
spinach |
turnips |
|
biltong |
Lamb |
squashes |
|
|
Onions |
stews |
|
Applications:
Today allspice is an important flavouring used the world over. In Europe
it finds wide use as an important ingredient in marinades, pickling spices and
pie seasonings. Further significant uses include addition into pâtés, terrines and canned meats. It is
also a component of some sauer kraut recipes.
Another traditional application is in sweet dishes such as cakes, biscuits,
fruit pies and Christmas pudding in particular.
In the USA it is a critical component of many pumpkin pie spices and
also finds use as a flavouring agent in some cakes. It is also a component of
certain pickle recipes. In the Middle East it is a frequent flavouring of many
rice and meat dishes. Commercially it is also used as an aroma additive to
certain liqueurs such as Chartreuse and Benedictine. Non-culinary applications
include the manufacture of perfumes and soaps.
In South Africa it is a fairly indispensable flavouring of many types of
beef sausages (known as boerewors locally), game sausages and pies. Sometimes it is also used in some aromatic lamb
sausage recipes. Many popular biltong spice recipes also include allspice as an important component along
with ground coriander and black pepper. Biltong is the local spiced, cured and
dried equivalent of American beef jerky.
I like to use ground allspice over oven roasted potato wedges and butternut squash batons. Generally, I combine it with some ground cumin, black pepper, dried garlic, ground rosemary and ground paprika as an aromatic veggie sprinkle for both vegetables, of which the sprinkle’s exact components and quantities vary as the mood strikes me. Savoury Hubbard squash casserole (with chopped white onion) benefits greatly from a pinch of allspice added right at the beginning of cooking. Sweet butternut squash puree, with a touch of cinnamon and brown sugar, elevates to a whole new level with a moderate pinch of allspice added to the start of the cooking process. And finally, glazed sweet carrots – rapidly blanched and then sautéed in butter and brown sugar – develops a brazenly adventurous character when finished with a spot of lemon juice and a tiddly dash of allspice.
Rosemary
Brief description:
Aahhh, dear old rosemary – or romarin
as it is affectionately known in French – is a firm personal favourite when
finely powdered! Aromatic, flavourful and domineering, it is easily understood
why it’s a prized and firm favourite of Mediterranean cooks. Maybe the origin
of the name confirms the big love for rosemary which is derived from the Latin:
“rosmarin”, which in turn translates
loosely to “sea dew”. Lovely, don’t you agree?
Everybody should be familiar with rosemary’s flavour profile consisting
of dominant, sage-like notes of eucalyptus and pine, supported by vibrant
floral notes and a subdued element of cloves. Unfortunately, dried rosemary
takes on a musty, hay-like undertone when old or becoming stale. Better then
therefore to purchase it in small quantities and frequently prepare the powder
on an as needed basis. Still, it preserves its taste and aroma very well when dried;
better so than many other herbs.
Dried rosemary needles are irritating – and an unexpected surprise –
when encountered in a molten cheese, tomato & onion toasted sandwich or
creamy potato mash. Therefore it becomes a prime candidate (along with dried
thyme, juniper berries and bay leaves) for grinding into a powder. However,
care should be exercised with freshly ground rosemary as its flavour is strident
and pervasive, and will gleefully disturb any dish’s balance and character.
Primary association: lamb & mutton
Popular pairings:
|
lamb & goat |
Game |
oranges |
Potatoes |
|
dried
beans |
goat’s cheese |
suckling pig |
Poultry |
|
chicken |
mushrooms |
peas |
Salmon |
|
oily
fish, e.g. mackerel & sardines |
Onions |
pork |
Veal |
Applications:
It may be hard to find any place or pot where rosemary will be unwelcome
– not including the worlds of patisserie and baking, obviously. And possibly
some of the more delicately flavoured Eastern dishes.
For my own cooking ground rosemary is an indispensable flavouring of
fluffy, creamy potato mash. Things get even friskier when the mash is prepared
from equal weights of peeled potatoes and young turnips. And don’t be shy with
the butter either! After all, you only live once.
As mentioned earlier, almost any cheese and tomato containing toasted sandwich will benefit from ground rosemary. Use a mixture of one third grated mozzarella and two thirds grated cheddar cheese and sprinkle the rosemary directly onto the cheese (along with a gentle pinch of cayenne pepper) before toasting for maximum flavour development.
Oven roasted and grilled beef and chicken also benefit hugely from a
moderate sprinkling of ground rosemary about five minutes before each is done.
Including the ground rosemary into your vinaigrette for any lettuce based green
salad elevates and enhances said salad significantly without bits of chopped
fresh rosemary getting stuck between the diner’s teeth afterwards.
Tarragon
Brief description:
Illustrious tarragon: Oh Captain, my Captain! One of the few aristocrats
of the herb world, and once you’ve experienced it at the hands of an
accomplished cook you’ll understand. Fresh tarragon contributes a fresh, grassy
note of anise (with a slightly bitter edge) to all delicate dishes with a cream
or chicken stock base. I found the fresh herb difficult to cultivate, it being frail
and infused with true aristocratic snobbishness about its placement and
watering requirements, gleefully dying on me regularly with true aristocratic
haughtiness.
Tarragon tolerates drying surprisingly well given its fickleness in life,
retaining its flavour and aroma to a good extent. However, the ground dried
herb needs to be stored in the deepest recess of the deep freezer and has to be
used fairly quickly. Oxygen, just like Robespierre, is quite ruthless in its
dealings with delicate tarragon’s somewhat austere haughtiness.
Known to the French culinary world as estragon, which in turn is derived from the Moorish tharkoum, who said same Team introduced
Spain (and eventually the rest of Europe) to it during their mostly unhappy
(for the locals) occupation of Spain during the Middle Ages. Via French,
tarragon is known as dragon (drah-gônn)
in Afrikaans, my home language.
Primary association: chicken & cream (fresh or soured)
Popular pairings:
|
chicken |
Eggs |
potatoes |
sole |
|
artichokes |
Mayonnaise |
rabbit |
spinach |
|
carrots |
Mushrooms |
salmon |
stuffings |
|
cream |
Oranges |
salads |
tomatoes |
Applications:
Chopped, fresh tarragon is one of the aristocratic and indispensible
members of the French fines herbes
mixture, which by itself is a mainstay of French haute cuisine. Chervil, parsley and chives comprise the other
members of this illustrious ensemble that is used to ennoble delicate dishes based
on chicken, fish and eggs.
And then there is Béarnaise sauce without which French haute cuisine would be hobbled and
reduced to mere servitude. Béarnaise (for which tarragon is indispensible) is
of course the classical reduction of white wine, chopped shallots, tarragon,
chervil and black pepper emulsified with butter and egg yolk; served warm – and
with a notorious reputation for being difficult to prepare well and splitting
in the blink of an eye for no apparent reason whatsoever.
Tarragon is also particularly fond of mayonnaise, cream, sour cream and
mushrooms. Lightly sauté some button mushrooms in butter (don’t include onions),
add a dash of sour cream and dried tarragon, reduce until the sauce is thick
and serve with a well aged, pan fried sirloin steak and caramelised onions.
Suddenly you’ll understand why button mushrooms exists.
Ground tarragon sprinkled liberally over sliced tomatoes in any open or
closed fresh sandwich adds oodles of elegant refinement to the simplicity of
said sandwich. I also add it to most of my vinaigrettes intended for a green
salad. Allow the vinaigrette to ‘steep’ for twenty or so minutes before use to
allow the tarragon too fully infuse into the oil and vinegar.
For a simple and pure delight when preparing creamy scrambled eggs, add tarragon
powder as soon as the eggs start to curdle well. Use a small, fine mesh tea
service sieve to distribute the tarragon powder evenly over the curdling eggs
and prevent herb powder clumps from forming.
Finally, for the aficionados of organ meats and offal: tarragon and
orange juice pair particularly well with sautéed lamb’s kidneys. Again, avoid
the sautéed onions, they don’t play well with tarragon, unscrupulously bullying
and mistreating delicate tarragon into submissive obscurity.
Sage
Brief description:
And then we arrive at sage: temperamental, brash and virile. Small
wonder it is adored by northern Italian cooks.
Fresh sage is well known for its lemony tones of intense camphor and
eucalyptus, underscored by elements of cedar wood. The dried herb loses the
lemony notes and assumes a musty, hay-like undercurrent which is not everyone’s
cup of tea. Overall, dried sage has an austere and dark tone to it, easily
dominating the palate with its capricious and reckless ruggedness.
Sage’s flavour and taste come from a collection of chemicals called
terpenes – almost all of them temperature, oxygen and light sensitive, thus
demanding (maybe somewhat ironically) that powdered sage be stored in a deep
freeze to retain optimal freshness after grinding. At room temperature it
retains the main flavour elements but will stale quickly, becoming ‘flat’ and
rather one dimensional.
The pronounced flavour and somewhat bitter taste of sage explains its
particular affinity for dense, sweet-savoury foods that require a domineering
influence to prevent them from going overboard.
Typical examples include butternut squash, white beans, cooked onions,
fatty pork and ‘dark’ chicken meat cuts.
Generally, sage does not play well with red meat of all stripes and
creeds, the magnificent exception being liver (beef, veal, lamb or pork – sage
does not discriminate). The ferric, almost astringent nature of haemoglobin
seems to find great comfort in the rugged austerity of sage and its
predilection for the dark side.
Primary association: pork & pork sausages
Popular pairings:
|
pork |
game |
ravioli |
veal |
|
duck |
offal |
roasts |
|
|
eggplant
/ brinjal |
peas |
stuffings |
|
|
fish,
e.g. tuna |
poultry |
tomatoes |
|
Applications:
Invariably, sage is frequently used to slash through the decadence (and
sometimes cloying nature) of poultry stuffings and seasonings, as well as the
frequently overbearing richness of many kinds of pork sausages. In older
cookbooks we frequently see it as a stuffing component for duck and goose too (where
do you even find geese for the table today unless you ‘grow your own’?).
Saltimbocca, the illustrious Italian dish of veal, prosciutto and fresh sage, is of
course a clear proof that even the most rugged, muddied and matted of country chaps
can be put through a car wash thrice, get expertly groomed and suited, and then
go on to achieve something truly sublime and awe inspiring.
Particularly popular in South Africa is Cumberland style pork sausages,
usually sold as separated links and intended for breakfast or even braai-ing (the local equivalent of the back yard barbeque or “Barbie” for
the blokes Down Under). Confusingly, they are locally also known incorrectly as
“bangers” (which in British food culture can refer to any type of sausage
manufactured from beef, lamb or pork). Yet a little international nomenclature
confusion has never deterred South African butchers, the more accomplished of
which tend to include a pinch of sage in their recipes, from going big and
giving it their best
And finally, there is the legendary combination of beef liver and sage, where I tend to use powdered sage the most. Please see my blog posts:
|
Ground Beef Liver Towers (with browned onion gravy & mashed potatoes) |
Oregano
Brief description:
Sweet, sweet oregano! My very own favourite: soft, homey, tender,
patient and forgiving – just like fat-bottomed girls (if Mr Freddy Mercury is
to be believed, though it’s doubtful if he really knew what he was singing
about).
Disparagingly known as “pizza spice” in the good ol’ US of A, the
derision belies oregano’s warm, aromatic and slightly woodsy, somewhat earthy
and – sometimes – marginally bitter taste and flavour. It is frequently
confused with marjoram, which is more delicate and often sweeter in taste.
On a somewhat irreverent note: the oregano plant is a promiscuous party.
The forty or so species in the genus Origanum
hybridise with gusto and shameless abandon amongst themselves, resulting in
general confusion as to which is what and, more distressingly, wide variation
in individual flavour profiles. Visit two or three nurseries in quick
succession, investigating their varieties of oregano plants, and you’ll
understand. Some girls get around more than others.
The major flavour component of oregano is carvacrol, a phenolic compound
that is quite stable at room temperature and fairly resistant to degradation by
oxygen, allowing the dried herb powder to be stored tightly sealed in a dark
cupboard without any special measures as is required for some of its cousins.
Interestingly, as mentioned earlier in this post, oregano is one of the
few herbs that improve its flavour characteristics on drying, marjoram being the
other participant.
Primary association: tomato & pizza
Popular pairings:
|
tomatoes |
chicken |
mushrooms |
potatoes |
|
pizza |
eggplant / brinjal |
pasta |
veal |
|
artichokes |
fish |
peppers |
zucchini |
|
green
beans |
lamb |
pork |
|
Applications:
Oregano, along with thyme, basil and rosemary, probably finds its most
frequent application in tomato based sauces, ragu’s and herb based spice
mixtures, never mind pizza and related applications. It is an indispensable
component of the classic French bouquet
garni that enriches and supports a wild plethora of stocks, soups and
stews.
I prefer to use the dried herb powder as a flavour bridging agent,
harmonising; generally supporting and smoothing out spikes in the flavour
profiles of diverse vegetable dishes such as green beans cooked with onion and
potato (boereboontjies in the local
parlance, or rustic bean casserole), beef based stews, chicken casseroles and
even roasted chicken pieces. I find it absolutely indispensable in almost any
meat marinade or glazing sauce except for some Asian varieties. Maybe the only
place where oregano powder will be out of place is vanilla ice cream, but I yet
have to try that one.
In combination with a restrained quantity of dried, ground rosemary, oregano powder will absolutely light up any toasted, fried or grilled cheese sandwich using cheddar or gouda (whether paired with fresh mozzarella or not).
And as a very final finally: work a teaspoon of ground oregano, a large
pinch of ground rosemary and a hefty dash of garlic powder into your next batch
of pizza base dough. Your fellow eaters will revere you and supplicate
themselves before you.
There is no real recipe for preparing ground dried herb powders. It is
more of a procedure, maybe a process if you will. The primary concerns are
safety and a spot of physical / manual coordination to prevent your working
surface from becoming covered in dried herbs and powder. For your convenience,
I’ll repeat the safety procedures and actual process from my recent Bay Leaf
Powder post.
! SAFETY FIRST !
Some caveats on ‘grinding you own’ are in order here:
- Safety first! Use healthy doses of common sense when planning an herb and spice grinding session.
- The small, blade type coffee grinders will have a very hard time grinding dense and tough woody objects such as cinnamon sticks, cassia bark, star anise pods, whole nutmeg chunks, etc. Process these woody spices with a fine microplane grater or pepper grinder. Watch out for your finger tips when using a microplane grater!
- Red and black peppercorns, mustard and coriander seeds, fenugreek seed as well as dried juniper and pimento berries can be ground in small quantities and in short bursts in the rotary blade type coffee bean grinder.
- Do not fill the coffee grinder cup beyond half full. It slows the grinding process considerably and significantly raises the risk of overheating (and possibly burning out) the small, high speed induction motor inside.
- Grind all herbs and spices in short bursts and smallish batches. Sift regularly and return all leftovers to the grinder for another round of grinding.
- It goes without saying: for the sake of all you hold holy, dear and true: keep your fingers and all utensils AWAY from the operating blade!!! Do not bypass the grinder's safety features to operate the machine without its lid (for whatever illogical or sacred reason you may see as valid). The wicked little blade at the bottom of the grinder's bowl is driven by a very powerful induction motor, small as it may be. The torque and motive force of that motor will destroy the blade and anything else inside the grinding bowl before being stopped itself. You have been warned.
THE PROCEDURE
|
Preparation time: ± 5 Minutes |
Difficulty level: Easy |
Special Equipment Required:
1 x Electrical coffee grinder, rotary blade type
1 x Finest mesh sieve, medium small
Ingredients:
|
Dried herbs |
As needed |
Method:
- Fill the grinder’s bowl approx. one quarter full with dried herbs.
- Crumble any whole leaves before placing them in the bowl of the grinder. Keep an eye out for – and discard – any dried twigs, pieces of bark or other foreign materials.
- Put the lid on the grinder and whizz for approx. 30 seconds. Let the blade come to a stop and tap the grinder bowl lightly with a wooden or synthetic utensil to settle and level the contents of the bowl.
- Whizz another two rounds and switch off the grinder at the wall plug switch.
- Using a small spoon or spatula, transfer the ground herbs or spices to the sieve suspended over an appropriately sized bowl. Sieve gently by bumping the sieve against your hand repetitively.
- Return the remaining particles in the sieve to the grinder bowl, add some extra material to be ground and repeat the grinding process.
- Collect the siftings, bottle, seal and label.
Comments:
- Grinding up the invariable residual broken leaves and shards left behind at the bottom of the bay leaf storage container is an efficient and effective way to salvage the last of the herb. Anyway, nobody wants to pick escaped, cooked bay leaf parts from their plate of food at the table irrespective of how thoroughly the cook searched for them in the pan or pot prior to dishing up and serving the guests.
- Clean the UNPLUGGED grinder on the inside with a moist, clean cloth afterwards. Do not use any soap or other cleaning product. DO NOT IMMERSE THE GRINDER IN WATER!
- For removing the smell and residues of pungent spices or herbs, grind some dry, parboiled rice after wiping out the grinder bowl and letting it dry.
© RS Young, 2020
References:
1.
COOKING WITH SPICES; Heal, Carolyn & Allsop, Micheal;
Panther Books (Granada Publishing Ltd); London; 1985.
2.
CULINARY ARTISTRY; Dornenburg, Andrew & Page, Karen; John
Wiley & Sons, Inc.; 1996.
3.
THE FLAVOUR THESAURUS; Segint, Niki, Bloomsbury Publishing;
London; 2010.
4.
THE GENTLE ART OF FLAVORING; Landry, Robert (Translator:
Axler, Bruce H.); Abelard-Schuman Limited; New York; 1970. [Originally
published in French by Robert Laffont as: Les
Soleils de la Cuisine; 1967.]
5.
McGEE ON FOOD & COOKING, An Encyclopaedia of Kitchen
Science, History and Culture; McGee, Harold; Hodder & Stoughton; London;
2004.
6.
THE PENGUIN COMPANION TO FOOD; Davidson, Alan; Penguin Books
(U.K.); 2002. [Originally published as the “Oxford Companion To Food” in 1999
by Oxford University Press]
7.
Allspice – Wikipedia: https://en.wikipedia.org/wiki/Allspice; Retrieved on 15/04/2020.
8.
Rosemary – Wikipedia: https://en.wikipedia.org/wiki/Rosemary; Retrieved on 15/04/2020.
9.
Tarragon – Wikipedia: https://en.wikipedia.org/wiki/Tarragon; Retrieved on 15/04/2020.
10. Sage – Wikipedia: https://en.wikipedia.org/wiki/Salvia_officinalis; Retrieved on 15/04/2020.
11. Oregano – Wikipedia: https://en.wikipedia.org/wiki/Oregano; Retrieved on 15/04/2020.
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