Herbs and Spices

Herbs 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

Spices 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.

First use of spices & herbs 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.

Early Spices Orient/Old World New World cinnamon, nutmeg, mace, black pepper, ginger, cloves, cardamom, anise, caraway, mustard, saffron New World allspice, chilies & paprika, vanilla

Why were spices popular for trading? 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

Roundtable In your groups, take 2 minutes to discuss and list what you think are the Top 10 most used Spices/Herbs

Top 10 most used spices & herbs (source: www.homecooking.com) #10 Rosemary #9 Nutmeg #8 Cinnamon #7 Cumin #6 Paprika #5 Dill Weed

Top 10 most used spices & herbs (source: www.homecooking.com) #4 Basil #3 Oregano #2 Pepper/Whole Peppercorn #1 Garlic Powder

Name that Herb Basil Italian Cooking

Bay Name that Herb Soups, Stews, Meats Use the whole leaf, but remove before serving

Name that Herb Chives Potatoes, Garnishes, Seafood, Soups

Name that Herb Cilantro Mexican Food, Thai Food, Sauces, Salsa

Name that Herb Dill Fish, Potatoes, Pickles, Dips, Carrots, Bread

Name that Herb Lemon Grass Chicken, Seafood

Name that Herb Mint Desserts, Lamb, Tea

Name that Herb Oregano Italian Food, Mexican Food, Pizza, Spaghetti

Name that Herb Parsley Garnish, Meat, Cheese, Salads, etc….

Name that Herb Rosemary Chicken, Seafood, Mushrooms, Vegetables

Name that Herb Sage Pork, Turkey, Stuffing, Mushrooms

Name that Herb Tarragon Chicken, Eggs, Mushroom, Seafood

Name that Herb Thyme Meat, Poultry, Mushrooms, Nuts, Potatoes

Allspice Name that Spice Tropical Evergreen Tree Berry Nutmeg, Cloves, Cinnamon Pickling, Stews, Baking

Black & White Pepper Name that Spice Berries picked green, darken & shrivel upon drying. White pepper – berries ripen on vine, outer hull removed. The most widely used spice today.

Name that Spice Caraway Apple, Pork, Sausage, Rye Bread

Name that Spice Cayenne Any food, but can add lots of heat!!

Scoville ratings (for pepper “hotness”) 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 measure of the hotness of a chilli pepper. capsaicin (8-methyl N-vanillyl 6-nonenamide) is the active component of chili peppers (Capsicum). It is an irritant to mammalian epithelial cells and produces a burning sensation in the mouth, which some people enjoy. Plants produce the compound to deter predation. It is classified among the secondary metabolites

Chili Powder Name that Spice Blend of cumin, garlic, onion and chili Tex-Mex, BBQ

Cinnamon Name that Spice One of the oldest and most valuable spices Desserts

Cloves Name that Spice Immature flower buds Meats, Stocks, Sauces, Baking

Coriander Name that Spice Cilantro seeds Variety of cooking uses in savory and baked foods

Name that Spice Cumin Seeds – used crushed Mexican Foods, Chili

Name that Spice Ginger Root of plant Baking, Asian Foods

Nutmeg Name that Spice Seed kernel inside a fruit Baking, cheese, eggs, Alfredo

Paprika Name that Spice Finely ground powder from dried pepper Garnish, salads, sausage, casseroles

Name that Spice Poppy Seeds From poppy flower Baking, Salad Dressing

Saffron Name that Spice Dried stigmas of crocus Most expensive spice in the world Mediterranean and Asian foods

Sesame Seeds Name that Spice Found in the pod of a tropical plant Baking, Tahini Paste, Asian Fish dishes