Transcript Herbs and Spices PPT

Herbs, Spices
and Sugars
Culinary Foundations
Basil
 Delicate pointed green leaf
 Sweet aromatic flavor
 Used for pesto, tomato sauces
and popular Mediterranean
foods
Bay Leaf
Stiff, green oval leaf
Stocks, soups, and
stews
Cilantro (Coriander)
 Flat green lead with serrated
edges
 Strong flavor
 Citrus tones
 Uses: Salsa
 Important to Latin America/ Asian
cuisine
Dill
 Dark, green, feathery leaves
 Uses: pickling, excellent with fish
 Important in Scandinavian and
Eastern European cuisines
Mint
 Pointed leaves with serrated
edges
 Peppermint and spearmint
 Uses: garnish
 Important to Middle Eastern
cuisine
Oregano
 Small oval leaf
 Uses: tomato sauces
 Popular in Italian, Greek and
Mexican
Parsley
 Flat or curly, jagged edges
 Uses: Southern European
cuisine
Rosemary
 Stiff needles and a woody stem
 Pinelake aroma
 Excellent with poultry, lamb, pork
and game
Sage
 Oval leaves, dusty velvety
texture
 Popular in stuffing and sausages
 Goes well with poultry, pork and
game
Tarragon
 Long stem, with long narrow
leaves
 Slight licorice flavor
 Uses: fish, chicken, eggs, salad
dressing, essential for bearnaise
sauce
Thyme
 Very small oval leaves on a thin
fibrous stems
 Savory flavor
 Uses: stocks, soups and sauces
Spices
Allspice
 Dried berries of a Caribbean tree
 Known as Jamaican pepper
 Flavor of nutmeg, cinnamon, and
cloves
 Uses: pickling and baking
Anise
 Seeds of a small annual plant,
originated in Egypt
 strong licorice flavor
 Uses: liquor and baking
Chile Powder
 Ground of red Chile peppers
 Popular ingredient in Mexican
and Southwestern cooking
Cinnamon
 Bark of a tropical tree
 Sweet flavor
 Extremely popular in pastries and
fruit dishes
Cloves
 Sun-dried buds of a tropical tree
 Strong sweet aroma
 Uses: pickling, marinades, and
baked goods
Cumin
 Slender brown seed of an annual
plant
 Originated in the middle East
 Chili and Curry
 Popular in Mexican, Indian and
Middle Eastern Cookery
Curry Powder
 Mixture of a dozen or more
spices
 Used in curries and stews
 Indian and Southern Asian
Cuisine
Dill Seed
 Light, brown oval seeds from dill
plant
 Popular for pickling
Fennel Seed
 Greenish, brown pointed seed of
the fennel plant whose bulb is
used as a vegetable
 Licorice flavor
 Used in sausages and pork
dishes
 Popular in Italian cuisine
Ginger
 Root of a tropical plant grown in
Asia and the Caribbean
 Available as fresh, dried, or
preserved with sugar
 Uses: baking and pastries
 Widely used in Asian cuisines
Nutmeg
 Woody inner seed of the same
tropical plant
 Produces mace
 Uses: pastry, baking, vegetable
and potatoes
 Sweet Flavor
Paprika
 Powder ground from a variety of
different red Child peppers
 Sweet or hot
 Used in a wide variety of soups,
stews, and sauces for color and
flavor
 Popular in Hungarian and
Spanish cuisines
Poppy Seeds
 Small, black seeds of the poppy
flower
 Slightly nutty flavor
 Uses: breads and pastries
Saffron
 Stigma or center of the crocus
flower
 Expensive because it is
handpicked
 Gives food a bright yellow color
and subtle flavor
 Uses: rice dishes, sauces,
seafood
 Important in Mediterranean
cuisines
Sesame Seeds
 Pale- colored seeds of an annual
plant native to India
 Seeds are ground to a paste
(tahini) or can be made into oil
 Uses: breads, pasties, and
vegetable dishes
 Middle Eastern, Asian, and
African cuisines
Turmeric
 Root of a lily native to Southeast
Asia
 Bright yellow color it fives dishes
 Uses: rice dishes, curries,
pickling, and prepared mustard
Sugars
Sugar

Scientific name “sucrose”

Refined from either sugarcane plant or sugar
beets

Granulated sugar used most often

Add sweet flavor to dishes
Molasses

Liquid that is leftover after refined sugar is
extracted from sugarcane juice

Less sweet than sugar

Can come in light and dark

More it is processed the darker it gets
Brown Sugar

Originally partially refined sugar

Made by adding molasses back into refined
sugar

Comes in light and dark as a result of
quantity and intensity of molasses
Honey

Formed from flower necter gathered by bees

Clover, alfalfa, and orange blossom

Can be made from different flowers:
wildflowers, lavender, and buckwheat

Sweeter than sugar, but can be substituted
equally
Maple and Corn Syrup
Maple


Traditional American staple from
the maple tree
Due to cost many maple syrups
are made from corn syrup with
artificial maple flavor
Corn

Starchy part of the corn

Referred to as “glucose”

Two different kinds- Light and
Dark

Versatile