Herbs, Spices, Minerals, and Flavoring Agents Chapter 11

Objectives Explain the differences between herbs, spices, and minerals List commonly used herbs, spices, and salts and identify their global sources Describe common herb and spice blends

Objectives (cont’d.) List commonly used oils and their applications Describe the process for making infused and flavored oils Explain the smoke point of oils

Objectives (cont’d.) List commonly used vinegars and their applications Summarize the process for making infused and flavored vinegars Define condiments as flavoring agents and give examples

Product Identification Herbs Leaves of shrubs and herbaceous plants Spices Come from roots, barks, buds, seeds, berries or fruit of tropical trees, plants, and shrubs

Product Identification (cont’d.) Minerals Crystals formed by different geological processes Mined from the earth or produced by evaporating water Flavoring agents Artificial or natural substances added to foods to enhance flavor

Herbs Herbs have medicinal properties Natural antioxidants and vitamins When choosing herbs, look for brightly colored stems Use immediately after purchasing Or wrap in damp towel and place in sealed container for up to five days

11.1 Basil 11.2 Bay Leaf 11.3 Chives 11.4 Cilantro 11.5 Dill 11.6 Marjoram © Randy Van Dam 2008

11.7 Mint 11.8 Oregano 11.9a Curly Parsley 11.9b Flat Leaf Parsley 11.10 Rosemary 11.11 Sage © Randy Van Dam 2008

11.12 Tarragon 11.13 Thyme © Randy Van Dam 2008

Spices Spices have a more intense flavor than herbs Most peppercorns are grown in India, Indonesia, Brazil, and Malaysia Saffron is a rare and expensive spice Flowers are picked by hand and sold by the stamen or thread, or in ground form

11.14 Cinnamon bark, sticks and ground cinnamon 11.15 Galangal 11.16 Ginger root 11.18 Lemongrass 11.19 Nutmeg and Mace 11.17 Horseradish © Randy Van Dam 2008

11.20 Brown and white mustard seeds with ground mustard powder 11.21 Parsley root 11.22a Peppercorn bush 11.23 Assorted colored sesame seeds 11.22c Whole, crushed and ground peppercorns 11.22b Assorted peppercorns © Randy Van Dam 2008

11.26 Tamarind Pods and Seeds 11.24 Saffron Threads 11.25 Star Anise 11.26 Tamarind Pods and Seeds 11.27 Vanilla bean 11.28 Wasabi powder © Randy Van Dam 2008

Storage and Handling Fresh herbs/spices only last a few days Dried forms can be successfully stored Crushed and ground forms do not last as long as whole forms Can buy whole and crush or grind as needed Factors that affect spice quality Light, humidity, oxygen, and heat

Market Forms Various processed forms are available Whole Ground Granulated Extractives Herb and spice blends

Minerals Salt is the mineral most used in cooking Reasons for using salt Preventing mold and bacteria growth Acting as a brake for chemical reactions produced by yeast in baked goods Brightening food flavors Decreasing sourness of acids and increasing sweetness of sugar in dishes

Types of Salt Canning or pickling salt Coarse salt Flake salt Grinder salt 11.30 Canning or pickling salt 11.31 Coarse salt © Randy Van Dam 2008

Types of Salt (cont’d.) Kosher salt Popcorn salt Rock salt Sea salt Table salt 11.34 Kosher salt 11.36 Rock salt © Randy Van Dam 2008

Types of Salt (cont’d.) Black salt Brazilian sea salt Grey salt Celtic salt Hawaiian sea salt 11.40 Brazilian sea salt 11.41 Celtic salt © Randy Van Dam 2008

Types of Salt (cont’d.) Himalayan pink salt Italian sea salt New Zealand sea salt Organic salt Smoked sea salt 11.47c Black smoked sea salt © Randy Van Dam 2008

Flavoring Agents Dehydrated vegetables can be used as seasonings Onions, garlic, sweet red pepper, and mint Freeze-dried chives and shallots Condiments Combinations of herbs and spices with a liquid base (examples: mustard, relish)

Oils Oils are liquid fats from plants or animals Cold-pressed oils are made by pressing vegetables on an expeller press Friction of pressing heats the oil Some oils with delicate tastes must be pressed in a temperature-controlled environment to reduce heating

Oils (cont’d.) All oils are sensitive to damage from heat, light and oxygen exposure Smoke point is the temperature at which the oil will start to smoke Vegetable oils can handle higher temperatures than animal oils Oil begins to break down at the smoke point and must be discarded

Oils (cont’d.) Different types of oils Avocado, coconut, corn, cottonseed, grapeseed, hazelnut, olive, palm, peanut, pine seed, pumpkin seed, rapeseed (canola), safflower, sesame, soy, sunflower, vegetable (blend), and walnut

Vinegars Vinegar means “sour wine” Made by exposing wine with less than 18 percent alcohol to air Bacteria in air reacts with residual yeast to create mother (layer of mold) Reacts with alcohol to change into acetic acid

Vinegars (cont’d.) Vinegar types Wine, balsamic, cider, malt, spirit, rice and flavored vinegars

Summary Herbs and spices are used to add flavor to foods Fresh herbs are very perishable Dried herbs last longer Spices are freshest when purchased whole and crushed or ground as needed There are many different types of salt

Summary (cont’d.) Dehydrated vegetables can be used as flavoring agents Condiments are flavorings with a liquid base There are many types of oils Vinegar is made from wine, beer or spirits