Herbs and spices have been used for centuries in culinary applications. There is evidence that spices and herbs contain some antioxidant and anti-inflammatory properties, with research ongoing about other possible health benefits. Strong evidence shows that using herbs and spices instead of salt can reduce one of the major risk factors for hypertension and heart disease (consuming excess sodium).  

With this in mind, along with clientele requests, the Kenton and Boone County Extension offices developed and held the six-part “Maximize the Flavor” series during the fall of 2021 and the spring of 2022. Lecture/demonstration/tasting classes were held covering the following topics: herbs, spices, salt, pepper, spice blends, and umami enhancers. 42 adult men and women attended at least one of these sessions, with many attending multiple sessions.

Immediate post-class evaluation of the herb program found 100% gained knowledge and aspired to try something new with herbs.

A mail out survey sent several months after the programs found:
 81% of attendees reported that trying the different flavor enhancers during class influenced their further use of the products when cooking.
 63% stated that since attending, they were able to reduce the amount of salt used in cooking by using one of the other flavor enhancers.
 44% reported using herbs, spices and spice blends more often since attending the series.
 13% reported using salt less often since attending

Closing comments included: “I found the classes very informative. I liked how they let us taste the different ones”, “Love the Garam Masala. I like to put it in a lot of dishes. I think it really enhances the flavor of the food. I am glad I attended the class. It was worth my time”, and “Umami – I now understand”.

Classes held at a local cooking school featuring culinary herbs average a cost of $55 per person. By applying this rate to the 42 unique individuals participating in just one session of this series, $2310 was saved by taking our free program.