Spice & Herb (Definitions) & Other Useful Bits!

[Ken_Griffiths]

Presented By The National Restaurant Association In Cooperation With The American Spice Trade Association

DEFINITIONS

1. WHAT IS A SPICE?

A spice is any aromatic substance of vegetable origin used to add flavor or color to food. The word “spice” is an all-inclusive term that encompasses 3 categories: Spices, Herbs and Aromatic Seeds.

A. SPICES are derived the bark, root, fruit or berry of perennial plants, Usually grown in the tropical zones. For example: Cinnamon bark, Ginger root, Nutmeg fruit, or Black pepper berry.

B. HERBS are distinguished from spices in that they are the leaves only of annual and perennial low-growing soft-stemmed shrubs of the temperate zones. Examples are: Basil, Marjoram, Tarragon, Thyme and Rosemary.

C. AROMATIC SEEDS are the seeds of lacy annual plants. Examples are: Anise seed, Caraway seed, Coriander seed and Fennel seed.

D. We might also consider as a fourth category the Dehydrated Vegetables. Examples of these are: Onion, Garlic, Sweet bell peppers, Horseradish, Mushroom, Celery flakes and Chives. All the spices mentioned are called “Natural Spices” because, except for drying, they are completely raw and unprocessed.

2. WHAT IS A SEASONING?

A seasoning is a blend of two or more spices, herbs or seeds. It can also contain other ingredients, such as, salt, sugar, starches, flavors and various food chemicals.

3. WHAT IS AN ESSENTIAL OIL?

This is the volatile oil derived from the spice, which contains the essential odor or flavor. It is separated from the spice primarily by means of steam distillation. In the case of black pepper and ginger, the essential oils contain only the aromatic portion without the pungency or heat; the latter is provided by the oleoresin. By definition, the essential oil or volatile oil is readily vaporized at high temperatures. This is the reason for the intense aroma that we get while cooking with spices. It is because of the essential oil that spices impart their characteristic flavor to food products.

4. WHAT IS AN OLEORESIN?

This is a viscous substance containing both volatile oil and a fixed or non-volatile oil or resin. Oleoresins are prepared by the extraction of ground or cracked spices with a pure chemical solvent, such as, ethylene dichloride, which is then removed by distillation. Oleoresins impart the taste or pungency or the spice, such as, in black pepper and ginger; the color, as in paprika and tumeric; and the heat, as in the capsaicin red peppers.

5. WHAT IS A SOLUBLE SPICE?

This is a dry product consisting of spice essential oils or oleoresins coated or “plated” onto a neutral carrier, such as, salt, sugar or dextrose. When mixed with water, a soluble spice dissolves completely. Soluble spices and seasonings are used wherever the appearance of natural or ground spices is undesirable in a food product, for example, Tomato catsup, Salad dressings, and picked meat products. Soluble spices are free flowing and are designed to be pound for pound replacements for natural ground spices. They are easy to use, disperse quickly, and contribute to product uniformity. Unlike natural spices, soluble spices are not subject to insect infestation or mold. However, their flavor may be less stable due to more rapid volatilization of the essential oils.

6. WHAT IS AN EXTRACT?

This is a solution obtained by the percolation of alcohol through a substance. Commercially prepared extracts usually consist of an essential oil dissolved in alcohol and water. The common extracts used in the baking industry are: Vanilla, Orange, Lemon and Almond.

7. WHAT IS MEANT BY THE TERM GRANULATION?

This refers to the physical size of particles of spice. To measure the actual size, a universally accepted system has been devised. Under this system, particles are classified by the use of silk or woven wire cloth sieves known as screens. A 50-mesh screen has 50 square holes per linear inch. Common sizes range from 5 to 200 mesh, with the latter used primarily for mustard flours. THE LARGER THE SCREEN NUMBER, THE SMALLER THE PARTICLE SIZE. By far, the majority of the spice industry makes use of the United States Standard Testing Sieves, the dimensions of which are controlled by the American Society of Testing and Materials (ASTM). Other systems, such as, Newark, Tyler and Tensil Bolt screens, are less widely used. For ease of comparison, every sieve is marked with the size of the mesh opening in both inches and millimeters. For example, the U.S. Standard Sieve No. 35 has a mesh opening of .0197 inches or .5mm. This is equivalent to the Newark No. 38 mesh sieve, which has an opening of .0198 inches. This is also quite close in size to the Tyler No. 32-mesh sieve. Round hole screens are occasionally used for black pepper and other spices.

A. WHAT DOES THE TERM GINGER U.S. 60 MESH MEAN?

It means that the ginger is ground such that at least 95% of the spice will pass through a U.S. No. 60-mesh screen.

B. WHAT DOES THE PHRASE BLACK PEPPER 26/50 MESH MEAN?

It means that the black pepper has been cracked rather than ground and that at least 90% of the particles range in size between 26 and 50 mesh. In fact, 95% must pass through the No. 26 screen and 95% must be retained above the No. 50 screen. Thus, since only 5% may be smaller than 50 mesh, this product is essentially a dustless pepper. The correct method of particle size analysis is by means of a mechanical shaking device. Screens, which are round and stackable, are placed in the proper sequence and shaken for 10 minutes.

As an example, a typical quality assurance test would run like this: 100 grams of ground spice are weighed onto a 35-mesh screen. After shaking, 1 gram remains on top of the screen. Therefore, 99 grams or 99% of the sample passed through the screen. Result: The test shows that grinding specifications have been met and exceeded

[ThePieMan]

An interesting site, i passed by just recently with three infographics that outline the main flavour profiles of various herbs and spices. I thought it might be useful to reference it here and maybe add the infographics with a linkback or something. cheers.

www.cooksmarts.com/articles/ultimate-infographic-guide-spices/

ADDENDUM
In hindsight, I should have looked at it more closely, I kinda disagree with some of the simplistic descriptions given, however the "Pairs well with" reference appears to be useful.

[ThePieMan]

From the McCormick Science institute site,

"DIFFERENCE BETWEEN A SPICE AND AN HERB

Culinary Spices Culinary Spices

Spices and herbs are only slightly different. An herb is generally defined as the leaf of a plant when used in cooking, but any other part of the plant, often dried, can be a spice. Many of the aromatic seeds known as spices are actually gathered from plants when they have finished flowering. A familiar example would be coriander, with the leaves being referred to as an herb, and the dried seeds as a spice. When referring to the stem and roots of coriander, which are used in cooking, and to onions, garlic and the bulb of fennel, these parts of these plants tend to be classified along with herbs, as they are often used fresh and applied in a similar way to cooking (1).

REFERENCES
Heber D, Bowerman S. Spice for Life: The Health-Enhancing Properties of Natural Spices."
(source: www.mccormickscienceinstitute.com/resources/culinary-spices)

It follows then that when garlic is dried and crushed into a powder is can be considered a, "spice" in so far that it is not the leaf of the plant as is typical with herbs nor is it being used typically fresh.

Now, garlic may be considered an allergen in this day and age, thus needs to be listed separately however, this does not take away from the fact or consideration that for all intents and purposes that Garlic, depending on the form of its use, is either a herb, or a spice. Thus I assert that CHS would not have differentiated or quibbled over whether garlic was a herb or spice, he would have considered it to be painfully obvious that it was, rather than neither.

TT.

[Ken_Griffiths]

TPM,

I’m just wondering TPM what you may make of this (directive) page on the FDA website, particularly in relation to Garlic Powder and Onion Powder:

www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074466.htm

I’m wondering if you read the few FDA paragraphs, that they give you the same impression as to how they read to me?

I think the 'directive' is saying that Garlic Powder and Onion Powder for labelling purposes, is neither a herb, nor a spice, but they are to be called 'Seasonings'.

I wonder if this is why Garlic Powder is listed entirely separately on the KFC packaging, even though their labels clearly refer to herbs and spices?

If that is the (real) case ... it at least proves, beyond any doubt, that there is no Onion Powder or Onion Salt in the KFC Seasoning.

None of these things though, rule out the simple fact that the Colonel and early Coporations may still have (wrongly) seen Garlic Powder or Garlic Salt as a spice ... because the FDA directive document on their website, was undoubtedly published in far more recent times.

[ThePieMan]

That's a difficult one Ken, what can I say? "FDA Bureaucrazy! (sic.)

"There are many substances whose effect on the taste of food is an important consideration in their use, which are neither "spices" or "flavorings" and which we have consistently refused to sanction being declared as "spices" or "flavorings" when used as ingredients. Examples are the dextrose, tomato powder, onion powder, garlic powder, citric acid, salt, cane sugar, hydrolyzed yeast, monosodium glutamate, and tricalcium phosphate in these products."

I think the core thrust of this statement is, "when used as ingredients."

Further:"Since the products are not spices or flavorings sold as such the collective term "spices" can be used to declare the spice ingredients... The nonspice and nonflavoring ingredients are declared by their common or usual names."

The nonspice and nonflavoring ingredients are defined by the previous statement because they are used as ingredients in what are otherwise a seasoning blend.

This is a specific product labelling requirement which can be summarised as follows:

Garlic powder, when used as an ingredient in a Seasoning blend, for all intents and purposes, is not considered, a "Spice or Flavoring" for labelling purposes, therefore it should be listed as a individualised ingredient.

That's my take on it and as such does not change in any way shape or form how the industry might consider garlic powder , sold in and as of itself as garlic powder fro it being considered a Spice vis a vis, "Section 403(i)(2) requires naming of individual spices, flavorings or coloring ingredients only in case of articles sold as such."

Interesting note, that this directive, or clarification, was issued in 1980.

Cheers.

[Ken_Griffiths]

TPM,

I’m just wondering if anyone reading these posts though would agree (or not) with me, that looking at the KFC seasoning bags, even the recent ones, they only mention these things...

Monosodium Glutamate
Salt
Herbs and Spices
Garlic Powder

Some older KFC bags have additionally mentioned...
Dextrose
White Pepper
Black Pepper
Vegetable Herbs and Spices

But none of these labels have ever (at any stage) mentioned Onion Powder or Onion Salt... so my thoughts are that we can rule out those ingredients as being in the original recipe. I think it’s important to rule out things aswell as ruling them in. I think the FDA directive helps to support this fact.

KFC ingredient lists also show the modern original recipe chicken contained both maltodextrin and modified corn starch and potato starch at one point in time... I think that infers the Colonel used some kind of starch perhaps with his flour. However the mention of artificial sweeteners do also concern me, a little.

The FDA report into their examination of original recipe chicken and breading shows the product contains zero sugar, but the mention of Dextrose and Maltodextrin artificial sweetners would probably (highly likely) help give the FDA that zero sugar reading.

So that is why I’m still also looking into the fact that there is the log cabin maple 'flavoured' syrup on the shelf in the Corbin Museum and the fact the Colonel produced his own such sweet flavouring for retail sale.

I think these things all have some merit that needs further research.

My current personal thoughts are ...

(A) I really still don’t know if the Colonel regarded Garlic Powder or Garlic Salt as one of his secret Eleven ingredients, or whether it was just another 'element' like MSG
(B) if Garlic is in one of the vials, would that rule out Ginger Powder in the recipe... I think it would !
(C) I don’t think there was any Onion Powder or Onion Salt in the recipe.
(D) It looks like the Colonel used corn starch and the ammonium bicarbonate on the Corbin Museum shelf infers he also used Baking Powder.
(E) The mention of artificial sweetners, Dextrose etc. seems to infer a small amount of some kind of sweetner MAY have been used (originally) by the Colonel and there is a small pointer perhaps to it being maple flavoured sugar... but this needs lots more research!

I’m wondering if a sugar based product was later replaced with artificial sweetner at some point, by the Corporation, for public health reasons.

(F)I personally do not think, that if this ever proves to be true, that there is/was very much sweetner in the recipe. Just a small amount, perhaps ?

And finally ... I wish I really knew the actual answer to 'A' and 'B' above.

[dprovo]

I feel the only reason for salt to be present in the recipe at all was it was in the form of garlic salt. Why would you put salt in a recipe, then call for 3lbs of salt to be added on top? Early on I don't think he was making any kind of seasoning bags, at least prior to 1952 in 20oz packets. Never seen any evidence for this. All the recipes we see him portray, he used regular U.S tsp amounts, so I feel he started there, and maybe at the end he calculated rudimentary how much flour would cover 25lbs of flour and adjusted accordingly. It wasn't until 1955 that we know his recipe was scaled to 100lbs or 100g or 10g, and 6oz of MSG was added.

If garlic salt was added by the corp when he was still alive, im sure we would have heard about it. It was at least used from 1967 onwards, which I believe the 13g WAS in fact garlic salt.

We have Ginger used from many sources.

Dustin

[ThePieMan]

Just a cautionary Ken, what's on the museum display shelf does not necessarily correlate with was used in the preparation of the chicken. CHS had many other strings to his bow, including the "11."

Now, I love watching old celeb chefs do their thing and one of my recent favourites is, Justin "I gah-ron-tee" Wilson. (Cajun in the Kitchen, youtube.) What's interesting about him is his take on "Seasoning" preferring red pepper or cayenne pepper to black pepper in most cases.

Relevance? Seasoning = salt and pepper - simply put. Flavouring encompasses all the other herbs and spices that get added to stuff. Garlic is an herb, and a spice, depending on which trade definitions you go by. It is ALSO an allergen, and according to the FDA in not a herb OR spice for labelling purposes. However, from a simple cook's perspective, garlic IS a herb. This is how I feel CHS would have considered it, if he ever did at all.

We do know that CHS is supposed to have made all sorts of hoopla about the recipe and "Ginger" - can you tell the difference between ginger grown in Jamaica, Canada, Europe or Asia? I can't so we also need to consider the mythology of CHS storming about fuming that Jamaican Ginger had been substituted in the recipe, with a grain of salt too.

Where does that leave us? A damned fine question that.

[Ken_Griffiths]

Following on from your post TPM. I will say the fact is, there is is/was no shipping lane shown leading to Jamaican Ginger on the McCormick import/export map, as shown here (below) and that must surely raise some concern for some folk here? It has always concerned me.

Click link to see image:

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;6E537AFC-F242-46CB-BFF5-B7182F89EF3F

[Ken_Griffiths]

TPM,

We also know though, that the Colonel was not happy with the quality of the corporate spices and he clearly complained about them to his friend Bill Summers (Marion Kay) and others.

We also have this small piece of 'research' material when asking ourselves if Ginger is perhaps the content of Vial F and is a 'spice' in the Colonels secret original recipe.


Click to enlarge image.

It’s still quite plausible the Colonel preferred Jamaican Ginger, but that the corporation decided to use other forms of 'domestic' Ginger.

But if vial F is not 'Ginger' and we have all been completely misled over the years, then surely that vial content must be Garlic Powder, or Garlic Salt?

Most folk however seem completely convinced that the ingredient is Ginger Powder and that the Garlic Powder/Salt is in fact a 'seasoning' ...and so is neither a spice, nor a herb.

Some researchers say that the Garlic is probably one of the Colonels other 'elements' that he 'very occasionally' referred to in his early TV appearances as being part of his recipe, like MSG and Salt for example.

Such elements, of course, do not appear to form a part of the 11 glass vials, which are just reserved for the herbs and spice part of the recipe.

I will say this, that my own personal research too date, around this subject, is still inconclusive and 'the jury is still out' on this particular topic.

[ThePieMan]

I always like that quote Ken, but on re-reading it, again, my brows furrowed somewhat.

They added 4 oz Jamaican Ginger to their Spice Mix (bag?? how big was it at that time?) and their sales went up.

That's quite a substantial amount, don't you think? Ken?

Taking this at, face value - suggests that if it IS correct about the inclusion of ginger in the recipe, then its concentration needs to be higher on the list than it currently is. I've always said that I thought the ginger added to the "bready-ness" of the recipe, in light of the above quote, this certainly needs to be further evaluated.

[Ken_Griffiths]

TPM,

If the seasoning bag was (as we believe) 26ozs in weight and the flour used alongside was 25lbs and the Colonel added 4oz of Ginger I can say this...

It would scale down to ...

13g Original Herbs, Spices and MSG
200g flour
2g of Jamaican Ginger Powder ... it weighs 1.8g per teaspoon... so that’s 1-1/10 tsp or just over one teaspoon per 200g of flour

We also have to bear in mind though that the original corporate seasoning would already have contained the domestic Ginger Powder in there too.

So yes it’s rather a lot of Ginger (combined) that is described as being used by Dave Wachtel III and Ray Danner at their KFC outlet.

Of course we don’t know how big their store breading lug was at the time and if they used two or more seasoning bags etc. with lots more flour.

But it still seems quite a lot of Ginger Powder to me.

I’ve often wondered these few things (below) about the story....

1. Could the story be wrong and they meant 4 grams of Ginger and not ounces?
2. Could the story just simply be a corporate directed lie to throw people off from ever knowing the real recipe ingredients?
3. Could Dave Watchtell have been thinking about the time when franchisees 'zinged' their ingredients with 99x?
4. Could I be simply entirely wrong and there is a lot of Ginger in the recipe ?

The only thing about number 3 above, is I think the franchisees used 6ozs of 99x and not 4ozs, but it’s still a possibility.

I have tried recipes in the past with lots more Ginger Powder in them and it certainly did not work for my personal taste, but I guess I could still be wrong.

[cascader]

After I posted the following, I realized it was redundant with an earlier posting.  It can be ignored, deleted, or skipped.

:-)

www.fda.gov/regulatory-information/search-fda-guidance-documents/cpg-sec-525750-spices-definitions

Perhaps it might be useful to someone, sometime…