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Introduction to Culinary Herbs and Spices

By the pinch or by the bunch, herbs and spices pull together the flavors of a recipe, and can elevate a dish from being good to great. 

Course Details

Tutorials in this course: 12
Total viewing time: 6 hours 18 minutes
Total course time (including prep and cooking): 54 minutes

As every cook needs a good set of knives, they also need a well-stocked spice cabinet. Spices offer bright, bold aroma and flavor that, when used properly, can enhance a food’s natural taste or transform it completely.

Whether they're fresh or dried, using culinary herbs and spices opens up a realm of innovation and creativity in the kitchen. From learning what’s what, to how to toast, grind, and store, this course will teach you how to effectively use herb and spices to add nuanced flavor and freshness to your meals.

Chef Instructors

Chef Reid Guess

Reid Guess is the executive sous chef at Austin's "fancy barbecue" joint, Lambert's. At Lambert's, Chef Reid serves classic Texas barbecue dishes with a sophisticated twist. Lambert's has been called "An Austin Landmark" by the Austin Chronicle.

Chef Wilfredo Avelar

Chef Wilfredo Avelar is the sous chef at Delmonicos in New Orleans where he brings bold tastes and revived tradition to the residents of New Orleans through expertly crafted Cajun and Creole meals.

Chef Bryon Freeze

Chef Bryon Freeze is the executive chef at Tar and Roses in Los Angeles. Chef Bryon burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network.

Chef Daniel Holzman

Chef Daniel Holzman is the executive chef and co-owner of The Meatball Shop in New York City. Chef Daniel trained at many of the country's finest restaurants before mastering the art of the perfect meatball, a skill which is showcased in his restaurants around the city.

Chef Kelly Boyer

Chef Kelly Boyer is the founder and executive chef of Paleta, the wildly popular farm-to-table meal delivery service committed to providing locally sourced and humanely raised ingredients. Thriving since its inception, Paleta now makes and distributes cold-pressed juices, cleanses, and snacks. Chef Kelly is a graduate of Le Cordon Bleu and received a Master’s degree from Northwestern’s Kellogg School of Management.

Chef Simon Majumdar

Simon Majumdar, a Judge on Iron Chef America, the Next Iron Chef, and Cutthroat Kitchen, is also a celebrated writer and world traveler, using his relationship with food to tell inspirational stories of eating and adventure.

Chef Charlie McKenna

Chef Charlie McKenna is the owner of the award winning chain of Lillie's restaurants in Chicago. Chef Charlie received a well-rounded food education at the Culinary Institute of America, but his specialties are classic Southern food and barbecue. His signature dishes and sauces have won him national prestige including Winner of the Memphis-in-May World Championship Barbecue Cooking Contest in 2007.

Chef Scott Snyder

Chef Scott Snyder is the executive chef and owner of French-Arabesque restaurant, Levant in Portland. Levant has been called “one of 2013’s most auspicious openings” by Eater Portland. Before opening Levant, Chef Scott honed his culinary skills at popular San Francisco restaurants, Jardiniere and Postiro.

Chef Gregory Gourdet

Gregory Gourdet is the executive chef at Portland’s modern Asian rooftop restaurant and lounge, Departure. At Departure, he is known for his ingredient-driven Asian cuisine, as well as offering gluten-free, vegan, and paleo menus along with the nightly dinner menu. Chef Gregory proved to be a tough competitor as runner-up on season 12 of Top Chef. He was named 2012’s Hottest Chef in Portland by Eater and in 2013 he was named Chef of the Year by the Oregon Department of Agriculture.

What You Need

Equipment

- Kitchen shears or scissors
- Chef’s knife
- Paring knife
- Cutting board
- Electric spice grinder
- Sauté pan
- Tongs
- Whisk
- Rubber spatula
- Mixing bowl
- Measuring spoons
- Paper towel lined plate
- Airtight container

Ingredients

- Ingredients are listed within each respective tutorial.

Tutorials

Overview of Seasoning

Bryon Freeze
Easy

Enhance the flavor of your food by learning about the basics of seasoning and spice.

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How to Toast and Grind Spices

Simon Majumdar
Easy

Freshly ground spices help build layers of flavor in cooking.

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How to Fry Herbs

Kelly Boyer
Easy

Frying gives herbs a deeper, smoker flavor and a crisp, crunchy texture, elevating garnishes to the next level.

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How to Chiffonade

Bryon Freeze
Easy

"A chiffonade is a really fine slice of herb. It's a great alternative to chopping."

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An Overview of Creole Seasoning

Wilfredo Avelar
Easy

This Creole seasoning is essential for southern cooking and can be used to blacken fish, season vegetables, and to top french fries.

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How to Make a Classic Garam Masala

Simon Majumdar
Easy

This staple spice blend will give any Indian dish authentic, complex flavor.

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How to Make a Basic BBQ Rub

Charlie McKenna
Easy

"This is a rub that you can use on all your smoked products, smoked meats, pulled pork, ribs, or chicken."

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Simple Texas Pork Rub

Reid Guess
Easy

This sweet and spicy barbecue rub will give any cut of pork rich flavor, and help create a crispy exterior.

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A Basic Overview of Shiso

Gregory Gourdet
Easy

Shiso is a Japanese herb with a light floral flavor that perfectly compliments fish, pork, and noodle dishes or specialty cocktails.

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Middle Eastern Z'Houg

Scott Snyder
Easy

This fresh and fragrant sauce will add a kick of Middle Eastern spice to any dish.

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