Transcript Herbs and Spices

 Leaves, stems
or flowers of an aromatic
plant
 Fresh or Dried
 Dried herbs are stronger than fresh
 When using dried herbs crumble or
crush them to release flavor
 Use 2-3 time more fresh then dried
 Add fresh herbs at the end of cooking
 Bark, roots, seeds, buds
or berries of an
aromatic plant.
 Usually dried – ground or whole
 Might be fresh, such as ginger
 Store in tightly covered containers in cool
dry place.
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Origins pre-date ancient Greeks & Romans, etc.
Today we use spices & herbs primarily to make
good food taste even better.
In the days before refrigeration, spices were used to
hide the taste and odor of less-than-fresh food, and
to prolong the freshness of food (especially in warm
climates).
Today, some perfumes, soaps, and lotions are lightly
scented with spices & herbs.
In the days before people took frequent baths,
spices/herbs were used as deodorants. Those who
could afford to do so had spices/herbs sown or
tucked into their clothes to hide their body odors.
 Orient/Old World
• cinnamon, nutmeg, mace, black pepper, ginger,
cloves, cardamom, anise, caraway, mustard,
saffron
 New World
• allspice, chilies & paprika, vanilla
 it
was very lucrative
 transported easily
 improved food & health
 many diverse uses for most spices
 very popular with the upper classes
• spicy food considered classy, sign of wealth
Basil
Italian Cooking
Bay
Soups, Stews, Meats
Use the whole leaf, but
remove before
serving
Chives
Potatoes, Garnishes,
Seafood, Soups
Cilantro
Mexican Food, Thai
Food, Sauces, Salsa
Dill
Fish, Potatoes, Pickles,
Dips, Carrots, Bread
Lemon
Grass
Chicken, Seafood
Mint
Desserts, Lamb, Tea
Oregano
Italian Food, Mexican
Food, Pizza, Spaghetti
Parsley
Garnish, Meat, Cheese,
Salads, etc….
Rosemary
Chicken, Seafood,
Mushrooms,
Vegetables
Sage
Pork, Turkey, Stuffing,
Mushrooms
Tarragon
Chicken, Eggs,
Mushroom, Seafood
Thyme
Meat, Poultry,
Mushrooms, Nuts,
Potatoes
Allspice
Tropical Evergreen
Tree Berry
Nutmeg, Cloves,
Cinnamon
Pickling, Stews, Baking
Black & White
Pepper
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Berries picked green,
darken & shrivel upon
drying.
White pepper – berries
ripen on vine, outer hull
removed.
The most widely used spice
today.
Caraway
Apple, Pork, Sausage,
Rye Bread
Cayenne
Any food, but can add
lots of heat!!
16,000,000: Pure capsaicin
100,000-350,000: Habanero
30,000-50,000: Cayenne
pepper
5,000-23,000: Serrano
pepper
2,500-5,000: Tabasco sauce
/Jalapeno
1,000-2,000: Poblano
pepper
100-500 Pepperoncini
pepper
Ca. 0: Sweet Bell pepper
Chili Powder
Blend of cumin, garlic,
onion and chili
Tex-Mex, BBQ
Cinnamon
 One
of the oldest and
most valuable spices
 Desserts
Cloves
Immature flower buds
Meats, Stocks, Sauces,
Baking
Coriander
Cilantro seeds
Variety of cooking uses
in savory and baked
foods
Cumin
Seeds – used crushed
Mexican Foods, Chili
Ginger
Root of plant
Baking, Asian Foods
Nutmeg
Seed kernel inside a
fruit
Baking, cheese, eggs,
Alfredo
Paprika
Finely ground powder
from dried pepper
Garnish, salads,
sausage, casseroles
Poppy Seeds
From poppy flower
Baking, Salad Dressing
Saffron
Dried stigmas of crocus
Most expensive spice
in the world
Mediterranean and
Asian foods
Sesame Seeds
Found in the pod of a
tropical plant
Baking, Tahini Paste,
Asian Fish dishes