Spice, Herbs, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR

HERBS AND SPICES

Food & Ingredients	\|	Educ. Serv.	\|	Glossary	\|	References	\|	Images	FAQ

Return to Fruits, Herbs, Spices, Vegetable Index

REPRINTS, COPIES

Al-Khayat, M.A. and G. Blank. 1985. Phenolic spice components sporostatic to Bacillus subtilis. Journal Food Science 50: 971.

Andrews, A.C. 1056. Sage as a condiment in the Graeco-Roman era. Economic Botany 10: 263.

American Spice Trade Association. 2001April 25. Tips to keep your herbs and flavors at their spiciest. Corvallis Gazette-Times. pp. D1.

Purchase spices in small quantities that can be used quickly.
Always store spices in cool, dark places. That means away from the stove and away from the window or other light sources
Keep containers tightly sealed to avoid exposure to air and humidity.
Purchase whole spices when possible and grind them only as you need them. Consider buy a coffee grinder to use for spices. Other tools include mortar and pestile as well as graters for whole nutmeg.

Decideing whether a seasoning is a spice or an herb is a matter of custom and of regulation by the Food and Drug Administration.

But generally, spices are considered to come from tropical aromatics, such as pepper, cinnamon and cloves, and tropical seeds, such as poppy and mustard seeds.

Herbs are the leaves of temperature-zone plants.

These are the five most popular spices, based on amounts consumed in 2000: mustard seed, red pepper, black pepper, paprika, cinnamon.

Cartwright, L. C.; Nanz, R. A. 1948. Comparative Evaluation Of Spices. Food Technology 2:330

Spice

Chipault, J. R.; Mizuno, G. R.; Hawkins, J. M.; Lundberg, W.O. 1952. The Antioxidant Properties Of Natural Spices. Food Research 17:46

Spice Antioxidant

Chipault, J. R.; Mizuno, G. R.; Lundberg, W. O. 1955. Antioxidant Properties Of Spices In Oil-In-Water Emulsions. Food Research 20:443

Spice Antioxidant, Oil-In-Water Emulsion, Emulsion

Creech, J.L. 1955. Propagation of black pepper. Economic Botany 9: 233.

Daniels, A. L.; Heisig, E. H. 1919. The Acidity Of Various Syrups Used In Cookery. Journal Of Home Economics 11:193

Sirup, Molasses, Specific Gravity, Soda, Flavoring, Cake, Fruit Cake, Drop Cookie, Cookie, Nut Cake, Butter Cake, Honey Cake, Gingerbread, Molasses Cookie, Ginger Snap, Spice Cookie, Honey, Corn Sirup

Dziezak, J.D. 1988September. New spice alternative maximizes flavor and stability. Food Technology 42(9): 104.

Dziezak, J.D. 1988September. Monosanto's new product extends produce freshness. Food Technology 42: 98.

Eddy, Kristin. 2001, April 25. Adventure in the kitchen. There's history and romance lurking in your spice rack. the Corvallis Gazette-Times. FOOD, p. D1.

Fagen, H. J.; Kolen, E. P.; Hussong, R. V.. 1955. Spice Analysis. Spectrophotometric Method For Determining Piperine In Oleoresins Of Black Pepper. Journal Of Agricultural And Food Chemistry 3:860

Black Pepper Oleoresin, Black Pepper Piperine

Genest, C.; Smith, D. M.; Chapman, D. G. 1963. Pepper Analysis, A Critical Study Of Two Procedures For The Determination Of Piperine In Black And White Pepper. Journal Of Agricultural And Food Chemistry 11:508

Pepper, Black Pepper, Pepper Piperline

Gentry, H.S. 1955. Introducing black pepper into American. Economic Botany 9: 243.

Gentry, H. S. 1955. Introducing Black Pepper Into America. Economic Botany 9:256

Black Pepper

Hall, I. C. 1936. New Outbreaks Of Botulism In Western United States. Food Research 1:171

Botulism, North America, Clostridium Botulinum Type A, Colorado, New Mexico , Toxin, Cauliflower Juice, Clostridium Botulinum Type B, Beet Top, , Sweet Corn, Home Canning, Jar, Glass Container, String Bean, Canning, Montana, South Dakota, Chili Pepper , Beet, Clostridium Botulinum Type B, Chili Pepper, Nebraska, Tomato, Spinach

Hartman, K. T. 1970. A Rapid Gas-Liquid Chromatographic Determination For Capsaicum Spices. Journal Of Food Science 35:543

Gas Liquid Chromatography, Capsaicum Spice

Hasselstrom, T.; Hewitt, E. J.; Konigsbacher, K. S.; Ritter, J. J. 1957. Pepper Analysis, Composition Of Volatile Oil Of Black Pepper, Piper Nigrum. Journal Of Agricultural And Food Chemistry 5:53

Pepper, Volatile Oil, Black Pepper

Hewitt, Ben. 2001July/August. Tea for Two. Organic Gardening 48(5):32.

Excerpts from "You should hang or spread herbs out to dry immediately after harvesting. Although you'll likely be drying indoors, high humidity can prolong the drying process, which will reduce flavor, aroma, and medicinal properties. Choose a warm room out of direct sunlight and with good air circulation. Use a fan on its lowest setting to keep the air moving. Lay flowers onto a paper-covered tray or shelf; tie stems of leaves together in bunches and hang them upside down. You can also dry your herbs outside on warm days. Just be sure they stay out of direct sunlight and come inside before sundown. Either way, your herbs will take about 2 weeks tto dry. Exact drying time depend on the moisture content of the herbs and, of course, the weather.

Hocking, G. M. 1947. Henbane-Healing Herb Of Hercules And Of Apollo. Economic Botany 1:306

Henbane, Medicinal Plant

Hoffmann, C.; Evans, A. C. 1911. The Preservative Action Of Spices. Journal Of Home Economics 3:452

Preservation, Spice

Jackson, C.L. and A.E. Menke. 1882May. XVII. On certain substances obtained from turmeric. I.-curcumin. American Chemical Journal 4(2): 7.

Jennings, W. G.; Wrolstad, R. E. 1961. Volatile Constituents Of Black Pepper. Journal Of Food Science 26:499

Black Pepper

Kramer, F. L. 1958. The Pepper Tree, Schenus Molle L.. Economic Botany 11(4):322

Vegetable, Latin America, Pepper

Levy, S. 1957. Agriculture And Economic Development In Indonesia. Economic Botany 11(1):3

Agriculture, Indonesia, Social Development, Rice, Corn, Corn, Cassava, Sweet Potato, Peanut, Soybean, Tobacco, Copra, Cinchona, Palm Oil, Quinine, Spice, Abaca, Betel Nut, Cacao, Copal, Camphor, Citronella, Insecticide, Perfume, Soap Oil, Cotton, Latex, Fiber, Rattan, Roselle, Jute, Sago, Tea

Lopez, H.; Navia, J. M.; Clement, D.; Harris, R. S. 1963. Nutrient Composition Of Cuban Foods. Iii. Foods Of Vegetable Origin. Journal Of Food Science 28:600

Cuban , Asiatic Lotus, Garlic, Turnip, Akee, Pear, Maya, Allspice, Amaranth, Fruiting Spike, , Cauliflower, Justicia, Manioc Shoots, Mint, Purslane, Cabbage, Squash, Sweet Potato, Tea Weed, Adzuki Bean, Cashew Nut, Corojo, Macadamia Nut, Pea, Royal Palm Fruit, Squash Seed, , Cherry, Bignay, Governor's Palm, Litchi, Potato, Corn, Carrot, Garlic, Malanga, Pepper, Plantain, Tomato, Chard, Leek, Lettuce, Parsley, Watercress, Moisture, Fiber, Nitrogen, Ash, Calcium, Phosphorus, Iron, Carotene, Thiamin, Riboflavin, Niacin, Ascorbic Acid, Tryptophan, Methionine, Lysine, Legume, Oilseed, Coconut, Guava, Sweet Lime, Peanut, Cowpea, Grapefruit, Myrobalan, Papaya

Macneil, J. H.; Dimick, P. S.; Mast, M. G. 1973. Use Of Chemical Compounds And A Rosemary Spice Extract In Quality Maintenance Of Deboned Poultry Meat. Journal Of Food Science 38:1080

Rosemary Spice, Deboned Poultry

Mazza, Irma Goodrich. 1952July. Herbs for the Kitchen. Little, Brown and Company, boston.

McNutt, K.W. and A. E. Sloan. 1985. Of flies and honey and vinegar. Journal Nutrition Education 17(3): 105.

Mohammed, M. and L.D. Wickham. 1995. Postharvest retardation of senescence in shado benni (Eryngium Foetidum, L.) plants. Journal Food Quality 18: 325-334.

Namiki, K., M. Yamanaka, T. Osawa, and M. Namiki. 1984. Mutagen formation by nitrite-spice reactions. Journal Agric. Food Chem. 32: 948-952.

Nanz, R. A.; Cartwright, L. C. 1951. Comparative Evaluation Of Spices. Iii. Flavor Retention Of Natural Spices. And Of Spice Oils And Spice Extractives After Boiling And Baking. Food Technology 5:246

Spice Oil, Spice Extractive, Boiling, Baking, Flavor Retention

Nanz, R. A.; Tyler, C. A.; Cartwright, L. C. 1950. Comparative Evaluation Of Spices. Ii. Flavor Evaluation Of Natural Spices. And Spice Substitutes In Representative Test Foods. Food Technology 4:252

Spice Flavor

Nelson, E.K. 1919. The constitution of capsaicin, the pungent prinple of Capsicum. Journal American Chemical Society 41: 1115.

Parry, J. W. 1955. The Story Of Spices. Economic Botany 9:190

Spice

Proctor, B. E.; Goldblith, S. A.; Fram, H. 1950. Effect Of Supervoltage Cathode Rays On Bacterial Flora Of Spices And Other Dry Food Materials. Food Research 15:490

Cathode Ray, Spice, Bacteria

Pszczola, D.E. 1988September. Spice concentrates: an improved flavor system. Food Technology 42(9): 106.

Pyke, W. E.; Brown, M. 1946.January. Cakes And Cookies. Recipes For Different Altitudes. Colorado Agricultural Experiment Station Bulletin 489,Colorado A And M College, Fort Collins, Colorado

Cake, Cookie, Altitude, Baking, Butter Cake, Gingerbread, Angel Cake, Frosting, Icing, Doughnut, Cookie, Sponge Cake, Spice Cake, White Cake, Yellow Cake

Rajchel, C. L.; Zabik, M. E.; Everson, E. 1975. Wheat Bran And Middlings. A Source Of Dietary Fiber In Banana, Chocolate, Nut And Spice Cakes. Bakers Digest 49(3):27

Spice Cake, Color, Spice Cake, Moisture, Spice Cake, Tenderness, Spice Cake, Texture, Spice Cake, Flavor, Spice Cake, Acceptability, Spice Cake, Volume, Banana Cake, Color, Banana Cake, Moisture, Banana Cake, Tenderness, Banana Cake, Texture, Banana Cake, Flavor, Banana Cake, Acceptability, Banana Cake, Volume, Nut Cake, Color, Nut Cake, Moisture, Nut Cake, Tenderness, Nut Cake, Texture, Nut Cake, Flavor, Nut Cake, Acceptability, Nut Cake, Volume, Chocolate Cake, Color, Chocolate Cake, Moisture, Chocolate Cake, Tenderness, Chocolate Cake, Texture, Chocolate Cake, Flavor, Chocolate Cake, Acceptability, Chocolate Cake, Volume, Wheat Bran, Wheat Middling, Dietary Fiber

Richard, H. M.; Jennings, W. G. 1971. Volatile Composition Of Black Pepper. Journal Of Food Science 36:584

Black Pepper, Volatile

Russell, G. F.; Murray, W. J.; Muller, C. J.; Jennings, W. G. 1968. A-Bergamotenes In Oil Of Black Pepper. Journal Of Agricultural And Food Chemistry 16:1047

Black Pepper Oil Alpha-Bergamotene

Schinus, M.L. and F.L. Kramer. 1957. The pepper tree. Economic Botany 11: 322.

Shuster, H. V.; Lockhart, E. E. 1954. Development And Application Of Objective Methods For Quality Evaluation Of Spices. I. Color-Grading Of Capsicums. Food Research 19:472

Spice, Capsicum Color, Capsicum Grading

Stein, K. 2000, April. Herbal supplements and prescription drugs. Journal American Dietetic Association. 100(4): 412.

Suzuki, J. L.; Dainius, B.; Kilbuck, J. H. 1973. A Modified Method For Aflatoxin Determination In Spices. Journal Of Food Science 38:949

Spice Aflatoxin, Aflatoxin

Suzuki, J.I., F. Tausing and R.E. Morse. 1957. Some observations on red pepper. I. A new method for the determination of pungency in red pepper. Food Technology 11: 100

Todd, P.H. 1958. Detection of foreign pungent compounds in capsicum spices. Food Technology 12: 468.

Turk, A.; Messer, P. J.; Blaskiewicz, A. 1953. Atmospheric Odors. Their Effect On Flavors Of Stored Foods. Journal Of Agricultural And Food Chemistry 1:79

Storage Food Flavor, Storage Odor, Spiced Meat Odor, Evaluation, Spoilage, Veal Odor, Sauerkraut Odor, Rancidity, Fat Odor, Spoilage, Fish Odor, Onion Odor, Melon Odor

Yamaguchi, S. and C. Takahashi. 1984. Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup. Journal Food Science 49: 82.

Webb, A. H.; Tanner, F. W. 1945. Effect Of Spices And Flavoring Materials On Growth Of Yeasts. Food Research 10:273

Yeast, Spice, Flavoring

Updated: Thursday, September 6, 2007.

OSU Disclaimer.