Transcript Using herbs
Herbs and Spices Section Objectives Upon completing this section, you should be able to: • Identify and use common herbs and spices Herbs and Spices Herbs: Leaves, stems, and flowers of aromatic plants • Fresh: More aromatic; cleaner flavor • Dried: Stronger, but often harsher flavor; less expensive; crumbling lightly before use will release oils Using herbs Fresh herbs – Ready to eat foods-add as early as possible to allow the flavor to be released – Cooked foods-add toward the end to prevent bitter flavors and burnt looking herbs Dried Herbs • Ready to eat foods-early in the cooking process • Cooked foods-early in the cooking process • If the recipe calls for fresh and you are using dried you need to ½ the amount. Herbs and Spices—continued Herbs and spices contribute unique, distinctive flavors and aromas to a dish Examples include: • Mint: Clean, slightly peppery, and fresh aroma • Rosemary: Hints of lemon and pine, strong, and camphor-like aroma • Oregano: Peppery flavor, distinctive, and pungent aroma • Coriander: Hints of lemon, sage, caraway, and mild aroma Most Commonly Used Herbs and Spices Herbs – Basil – Bay leaves – Chives – Cilantro – Dill – Marjoram – Mint – Oregano – Parsley – Rosemary – Sage – Tarragon – Thyme Herbs and Spices—continued Spices: Bark, root, seeds, buds, or berries of aromatic plants • Dried – Whole • Retain flavor and oils longer • Added early in cooking process to allow for release of flavor – Ground • Lose flavor and oils more rapidly • Diffuse flavor into dish more quickly Most Commonly Used Herbs and Spices— continued Spices – Allspice – Caraway – Cayenne – Cinnamon – Clove – Cumin – Fennel – Ginger – Mustard seed – Nutmeg – Paprika – Peppercorn – Vanilla bean