Spices are made from dried and ground roots, bark and seeds, while herbs are the stems, flowers and leaves of plants. Many dried herbs are in “spice” racks along with many other seasonings or flavor enhancers such as salt, garlic powder and onion powder.
Judged by the level of sodium detected.
Saccharine, sugary flavors are often caused by alcohols in fruit juices, sugar and sugar derivatives.
Bitter foods such as spinach, kale and grapefruit juice can be used to balance sweet and sour flavors.
Tart, sour flavors can cause the mouth to water or pucker. Sour flavors complement savory and sweet foods.
“Sense” of Taste
When a food touches the taste buds on the tongue, information passes to the brain and is categorized into one of 5 flavor profiles:
A mix of savory, salty, earthy and meaty. Umami foods include beans, mushrooms and red meat. Recognizing umami in foods indicates that food is rich in protein.
Pepper is the world’s most popular spice.
Use this dried herb to enhance savory dishes.
From around the world:
That’s Smart! Italian Seasoning: Get a mix of marjoram, thyme, basil, oregano and more with just one simple shake of the bottle.
Cavender’s All Purpose Greek Seasoning: Ancient Greek formula of 13 ingredients to sprinkle on meat, seafood, vegetables, salads and more.
Morton & Bassett Garam Masala: An earthy mix for curries and sauces that includes cumin, coriander, nutmeg and more.
Morton & Bassett Chinese Five Spice Powder: All-natural non-GMO cinnamon, anise seed, cloves, ginger and fennel seed.
Tony Chachere’s Creole Seasoning: No MSG. Red, black and chili pepper make this delicious-on-anything seasoning a must-try.
Check out the Hy-Vee International Recipes Cooking Guide
Flavor Profile: Umami, hot, zesty
Use to add intense depth and aroma to salads as well as savory sauces and entrees.
Caribbean Spice Blend
Fridge or Spice Rack?
The right herb type for you depends on how you typically cook.
Fresh vs. Dried
Often added at end of cooking to increase visual appeal and fresh flavor. Nutritional benefits outweigh dried. Recipe ratio for most herbs is 3:1 fresh to dry.
Dried herbs can be added anytime during cooking. They have a longer shelf life than fresh herbs. Increase dried herb flavor by crushing to release oils.
Look for the Hy-Vee Homegrown label for fresh local herbs sourced from growers within 200 miles.
Keep dried herbs and spices in a cool, dark place in glass jars with strong seals to keep flavors in, and keep other pantry smells, refrigerator flavors and moisture out. Store in freezer, if desired. Keep away from stovetop to retain flavor.
Wrap loosely in a damp kitchen or paper towel; add to a resealable bag or airtight container and place in crisper drawer.
Fresh herbs - 2 weeks
Dried herbs - up to 3 years
Ground spices - up to 6 months
Whole spices - up to 5 years
Flavor Profile: Umami, herbaceous, oniony
People have been eating garlic for more than 9,000 years.
Flavor Profile: Bitter, earthy, peppery
Use in heavy, savory and umami dishes like curries and stews.
The bright orange color can stain hands and countertops.
Flavor Profile: Bitter, fiery hot
Red Pepper Flakes
Use to add heat to savory or umami dishes.
Red pepper flakes are generally made with cayenne but can be made with any spicy peppers.
Flavor Profile: Umami, warm, floral, citrus
Use in strongly flavored dishes such as stews, marinades, fruit dishes and spice blends.
Coriander comes from the same plant as cilantro.
One of the first seasonings from the Orient, ginger was consumed by ancient Greeks and Romans.
Use in teas, fruit and vegetable dishes, breads and desserts.
Flavor Profile: Sweet, citrus, biting
Cinnamon comes from the bark of a tree.
Use in drinks and dishes like baked goods for sweetness, and in Middle Eastern, Moroccan and Indian dishes.
Flavor Profile: Sweet, bitter, earthy
An intensely flavored black variety is popular in the Far East.
Use as a crunchy topping for salads, and mix into stir-fries and meat and vegetable dishes.
Flavor Profile: Savory, nutty, buttery
Cumin is the world’s second most popular spice, after pepper.
Use to add depth to hearty stews, sauces, beans, soups and meat.
Flavor Profile: Umami, swarthy, toasty
Just 6% of salt used in the U.S. is used for food.
Use salt with foods of any flavor profile to bring out the flavors of that food.
Flavor Profile: Salty, piquant, saline, briny
Origin: Arabic, Middle Eastern and Greek
Origin: Tunisia/ North Africa
Italian Mother-in-Law Blend
10 Spice Rack Essentials
I’m hungry for…
Recreate familiar flavors and enjoy new taste experiences with these international seasoning blend recipes.
Trust Hy-Vee with worldly blends and mixes created to match your meal.
Blends for specific foods:
Mrs. Dash Salt-Free Chicken Grilling Blend: Add a flavorful dash of garlic, onion, sweet chili pepper, rosemary and more to poultry.
Hy-Vee Fish & Seafood Seasoning: Garlic, chili pepper, basil and more create an aromatic blend for seafood dishes.
Morton Nature’s Seasons: The blend of salt, pepper, onion and garlic brings out food’s flavors without overpowering.
Find them at Hy-Vee