What's the difference between and herb and a spice?
While most of us tend to use the terms herb and spice interchangeably, there is a distinct meaning to each of the two words. A Google search will produce many pages of results, most of which will focus on botanical definitions, language origins and the like. But the most practical and succinct definition we have heard from from our own Chef Cordel Knight, right down the road in Eagle, Idaho.
In one of his popular cooking demonstrations at the Eagle Saturday Framers Market, Chef Knight explained to his audience, "An herb is from the leaf of an aromatic plant, while a spice is from the seed, bark or root of an aromatic plant." Cordel's definition is concise and easy to remember, ad we have, with his consent, adopted it as our own.
As with most definitions, there is always at least one item that doesn't quite fit neatly under one category or another. In the case of herbs and spices, the plant is called corundum sativum, or sometimes, Chinese parsley. We know it better as the herb cilantro, which comes from the plant's leaf. But the same plant also produces an aromatic seed that is equally popular, and we call that coriander. Therefore, the cilantro plant produces both an herb and a spice.
What is a rub, and what's the difference between the "dry" and "wet" version?
A rub is really just a mix of herbs and/or spices that is applied to foods before cooking to add flavor. Most rubs contain no liquid ingredients when you buy them - they are ready to use right out of the container. You simply rub the dry mixture directly on the food prior to cooking. The moisture in the food causes the dry ingredients to adhere and cook in.
Most dry rubs can be easily made into we rubs by simply adding a liquid such as vegetable or olive oil, water, melted butter, lemon juice or wine - many times a combination is used. The liquids add their own flavors to the mix, and can also help to bring out and blend the flavors of the dry ingredients. The liquids also help the rub mixture better adhere to foods with a lower moisture content of their own.
Both dry and wet rubs are typically applied a few minutes before cooking to allow some time for the flavors to penetrate the food. Marinades are very similar in nature to wet rubs, except that food is placed in a container of marinade, and allowed to sit for a longer period of time before cooking, sometimes overnight or even longer. A marinade not only provides flavor, it also can tenderize the food and protect it from intense heat if it is to be cooked at high temperature.
Starlight rubs can be used in either dry or wet form, and also as a flavoring component in a marinade. With a little experimentation you will find which rubs and blends you prefer in each of these forms.
Dine Well!
SHC