1. Herbs and Spices

2. 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

3. 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.

4. 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.

5. 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

6. 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

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

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

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

10. Name that Herb
Basil
Italian Cooking

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

12. Name that Herb
Chives
Potatoes, Garnishes, Seafood, Soups

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

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

15. Name that Herb
Lemon Grass
Chicken, Seafood

16. Name that Herb
Mint
Desserts, Lamb, Tea

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

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

19. Name that Herb
Rosemary
Chicken, Seafood, Mushrooms, Vegetables

20. Name that Herb
Sage
Pork, Turkey, Stuffing, Mushrooms

21. Name that Herb
Tarragon
Chicken, Eggs, Mushroom, Seafood

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

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

24. 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.

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

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

27. Scoville ratings (for pepper “hotness”)
16,000,000: Pure capsaicin
100, ,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
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

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

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

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

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

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

33. Name that Spice
Ginger
Root of plant
Baking, Asian Foods

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

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

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

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

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