1. HERBS & SPICES

2. Seasonings Ingredients that are used in small amounts to flavor foods It is typically the smallest measurement in a recipe What is the most popular seasoning?

3. Herbs Herbs - Flavorful leaves and stems of soft plants

4. Spices Spices - dried buds, bark, fruits, seeds, stems and roots of aromatic plants and trees

5. When Using Herbs and Spices, Remember… 1. Recipe’s use dry herbs 2. Begin with a few basic herbs and spices 3. They vary in strength

6. When Using Herbs and Spices, Remember… 4. Herbs are more potent dried than fresh 5. Wash fresh herbs, use stems that are soft and leaves

7. When Using Herbs and Spices, Remember… 6. To release flavor, crush dried leaf herbs 7. In hot foods, add at least 10 min. before end of cooking time 8. In cold foods, add at least 30 min. before serving

8. Spices Cardamom Ginger Nutmeg Pepper Allspice

9. Spices Cont. Cumin Chili Powder Cinnamon Garlic Anise Paprika

10. Storing Spices Store the dried forms in a cool dark place in a tightly closed container Ground spices hold their flavor for about 1 year Whole spices last much longer, some for several years

11. Herbs Mint Dill Oregano Rosemary

12. Herbs Cont. Chives Thyme Cilantro Basil Parsley

13. Buying and Storing Herbs Look for bright color with no wilting, browning or damage Keeps for five days in fridge in sealed, airtight container

14. Buying and Storing Herbs Can freeze flat on baking sheet overnight and then move to baggie Dry them to make crushed/powdered herbs