1. Herbs, Spices, Minerals, and Flavoring Agents
Chapter 11

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 11.1 Basil 11.2 Bay Leaf 11.3 Chives 11.4 Cilantro 11.5 Dill
11.6 Marjoram
© Randy Van Dam 2008

9. 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

10. 11.12 Tarragon
11.13 Thyme
© Randy Van Dam 2008

11. 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

12. 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

13. 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

14. 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

15. 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

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

17. 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

18. 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

19. 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

20. 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

21. 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

22. 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)

23. 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

24. 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

25. 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

26. 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

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

28. 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

29. 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