New Roles for Spices, Herbs, and Extracts - Brief Article

USA Today (Society for the Advancement of Education), Dec, 2000

Cinnamon on steak? Vanilla paired with fish? Thyme on fruit? "Sweet spices" such as cinnamon, allspice, and nutmeg, and extracts like vanilla, typically used in desserts, are moving up the menu to the main course, while savory flavors such as rosemary and basil are infiltrating the dessert tray.

It is all part of the latest trend to add spices, herbs, and extracts in new combinations to create dishes with bigger, bolder flavors, says Laurie Harrsen, manager of consumer affairs for McCormick & Company, Inc., the world's largest spice and flavoring company. "Herbs, spices, and extracts are truly versatile. There's no need to reserve vanilla, for example, just for your favorite cookies and cakes. Vanilla's wonderful, delicate flavor can be the perfect complement to salads, sauces, seafood, fruit, and more."

Looking a little deeper at these ingredients, one finds that many of their flavor characteristics naturally enhance foods not typically associated with them, creating a balanced dish full of flavor. Rosemary has a sweet, outdoorsy-fresh aroma that is a natural partner to citrus flavors in both sweet and savory foods. Cinnamon is known for its red-hot flavor balanced by woody and sweet notes. No longer considered just a baking spice, it accents the flavor of meats, poultry, and vegetables. Thyme's minty taste is a natural flavor for desserts. Vanilla has a delicate, deliciously aromatic flavor that is described as fruity, floral, or rum-like. The possibilities are endless as it takes on a new role rounding out and enhancing the flavor of many foods, from seafood to salads.