Controversial question to classify some vegetable products that mainly serve to give aroma and flavor to our dishes. If we follow the definition of Article 2 of Royal Decree 2242 / 1984Any Aromatic herb, fresh or dried, should be considered as spice. However, it is not the same. Aromatic herbs or spices?
If we go to the characteristics of the products defined in the Annex of said Royal Decree, we observe that all fresh products are left out of it, precisely because of the high moisture content.
Therefore, and following the reasoning made in the first article of this series'The Wonderful World of Spices‘, watch out for this. We consider Fresh Aromatic Herbs as products other than the same Dried Aromatic Herbs. We give the latter the name "spices".
Differentiation between aromatic herbs or spices
The distinction between aromatic herbs or spices. Although in the kitchen this differentiation is not usually used. The truth is that the drying process of the aromatic herbs results in similar products. But not exactly the same.
And not only because of the different moisture content, but also because drying modifies and concentrates aromas, colors and flavors. Examples are the case of fresh basil and dried basil, or fresh oregano and dried oregano, etc.
In order not to bore more with definitions, you just have to bear in mind that when it comes to use them in the kitchen, it will be necessary to readjust and modify formulas. Always according to the state of the plant we use. My advice is to ignore the dehydration factors theoretical. Therefore, experimenting is the best way to get good results.
We are going to take advantage of the rest of the article to learn to distinguish the different Dried Aromatic Herbs:
Savory
Its aroma recalls a mixture between thyme and mint, with a strong flavor and a spicy point, similar to oregano and pepper.
Basil
When fresh, it has a strong and warm aroma, with a pungent flavor. While when drying the flavor is modified losing acrimony and dominating a minty flavor between lemon and pennyroyal. The color of the leaves turns to a grayish green tone.
Chive
Characteristic aroma with a mild onion flavor, but finer and more delicate.
Dill
Subtle flavor, slightly aniseed and aromatic.
Lavender
Very aromatic with a pleasant perfume, with a slightly bitter taste reminiscent of rosemary.
Tarragon
The dried leaves of tarragon are pale green to greyish-green in color. They are very aromatic and pleasant, with a warm slightly bitter taste, reminiscent of anise.
Peppermint
Dried peppermint leaves are pale green or grayish-green in color. Its aroma is strong, sweet and pleasant with a warm and refreshing flavor. Similar to mint, but somewhat less strong.
Laurel
Intense green color with a pleasant, strong and penetrating aroma, softly balsamic. Its flavor is intense and slightly bitter.
Marjoram
Soft and pleasant aroma with a slightly bitter warm flavor, softer and more delicate than oregano to which it seems.
Menta
Dried mint leaves are green to grayish-green in color. Its aroma is strong, sweet and pleasant, very recognizable. Its flavor is warm and refreshing, very characteristic. Similar to peppermint, but more intense.
Oregano
Very aromatic with a taste between pleasant and bitter, more intense than the marjoram at which it seems.
Parsley
Typical fresh aroma with a sweet taste, slightly spicy, with a hint of pepper.
Rosemary
Very intense aroma with light notes of camphor and pine. Pleasant, fresh and slightly bitter taste, reminiscent of eucalyptus and camphor.
Kratom
Typical, strong and pleasant aroma. Fresh flavor, slightly bitter and a little spicy. Related to mint and with nuances reminiscent of camphor.
Thyme
Characteristic intense, fragrant and penetrating aroma, with a bitter and warm taste. A little spicy with notes of cloves, mint and camphor.
You can learn more about thyme here.
