slide1
Download
Skip this Video
Download Presentation
Add a Little SPICE (& HERBS) to Your Life!

Loading in 2 Seconds...

play fullscreen
1 / 79

Add a Little SPICE (& HERBS) to Your Life! - PowerPoint PPT Presentation


  • 87 Views
  • Uploaded on

Add a Little SPICE (& HERBS) to Your Life!. Alice Henneman, MS, RD Extension Educator University of Nebraska –Lincoln Extension in Lancaster County Download this PowerPoint and a related handout at: http://lancaster.unl.edu/food/spiceherb.shtml.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about ' Add a Little SPICE (& HERBS) to Your Life!' - denim


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
slide1

Add a Little

SPICE

(& HERBS)

to Your Life!

slide2

Alice Henneman, MS, RDExtension Educator

University of Nebraska–Lincoln Extension in Lancaster County

Download this PowerPoint and a related handout at:

http://lancaster.unl.edu/food/spiceherb.shtml

2003, updated May 2008, PowerPoint 2003

slide4
Archeologists estimate that by 50,000 B.C. primitive man had discovered parts of certain aromatic plants made food taste better.

Source: American Spice Trade Association

slide5

“Spice” vs. “Herb”

Spices come from the bark (cinnamon), root (ginger, onion, garlic), buds (cloves, saffron), seeds (yellow mustard, poppy, sesame), berry (black pepper), or the fruit (allspice, paprika) of tropical plants and trees.

Herbsare leaves of low-growing shrubs. Examples are parsley, chives, marjoram, thyme, basil, caraway, dill, oregano, rosemary, savory, sage and celery leaves. These can be used fresh or dried. Dried forms may be whole, crushed, or ground.

Many dehydrated vegetable seasonings are available. These include onion, garlic … and shallots.

Seasoning blends are mixtures of spices/herbs.

Source: Ann A. Hertzler, PhD, RD, Herbs and Spices, Virginia Cooperative Extension

contents
Contents
  • Fat, Sugar and Salt Reduction Tips
  • Flavor and Food Combinations
  • Common Substitutions
  • General Rules for Amounts
  • When to Add Spices and Herbs
  • Storing Spices and Herbs
  • How Long to Keep
contents1
Contents
  • Fat, Sugar and Salt Reduction Tips
  • Flavor and Food Combinations
  • Common Substitutions
  • General Rules for Amounts
  • When to Add Spices and Herbs
  • Storing Spices and Herbs
  • How Long to Keep
slide9
“ … removing a tablespoon of fat removes about 10 grams of fat and 100 calories —an amount which could represent a 10 pound weight loss in a year.The calories in herbs and spices are far less than in breadings, batters, gravies, sauces and fried foods.”

Source: Ann A. Hertzler, PhD, RD, Herbs and Spices, Virginia Cooperative Extension

slide10

Reduce or eliminate sugar by using sweet-tasting spices:

  • Allspice
  • Anise
  • Cardamom
  • Cinnamon
  • Cloves
  • Ginger
  • Mace
  • Nutmeg

1 tablespoon sugar = 45 calories

slide11

Savory flavors and flavors with “bite,”are the most effective in replacing thetaste of salt. Examples include:

  • Black pepper
  • Garlic powder
  • Curry powder
  • Cumin
  • Dill seeds
  • Basil
  • Ginger
  • Coriander
  • Onion powder

Source: American Spice Trade Association

slide12
Omit the salt when cooking pasta and flavor with basil, oregano, parsley and pepper or use an Italian seasoning blend.
slide13
Use POWDERED garlic or onion rather than their SALT form.

Generally, use half as much of the powdered form.

fascinating flavor fact
Fascinating flavor fact:

The reason for Columbus’ voyage in 1492 was to seek a more direct passage to the rich spices of the Orient.

contents2
Contents
  • Fat, Sugar and Salt Reduction Tips
  • Flavor and Food Combinations
  • Common Substitutions
  • General Rules for Amounts
  • When to Add Spices and Herbs
  • Storing Spices and Herbs
  • How Long to Keep
experiment with the following flavor and food combinations to add pizzazz to your meals
Experiment with the following flavor and food combinations to add pizzazz to your meals.
  • Source: Flavor and Food Combinations adapted from information provided by the National Heart, Lung and Blood Institute
slide18
Beef
  • Bay leaf
  • Marjoram
  • Nutmeg
  • Onion
  • Pepper
  • Sage
  • Thyme
slide19
Pork
  • Garlic
  • Onion
  • Sage
  • Pepper
  • Oregano
slide20
Lamb
  • Curry powder
  • Garlic
  • Rosemary
  • Mint
slide21
Poultry
  • Ginger
  • Marjoram
  • Oregano
  • Paprika
  • Poultry seasoning
  • Rosemary
  • Sage
  • Tarragon
  • Thyme
slide22
Fish
  • Curry powder
  • Dill
  • Dry mustard
  • Marjoram
  • Paprika
  • Pepper
slide23
Carrots
  • Cinnamon
  • Cloves
  • Dill
  • Ginger
  • Marjoram
  • Nutmeg
  • Rosemary
  • Sage
slide24
Corn
  • Cumin
  • Curry powder
  • Onion
  • Paprika
  • Parsley
slide25
Green Beans
  • Dill
  • Curry powder
  • Marjoram
  • Oregano
  • Tarragon
  • Thyme
slide26
Greens
  • Onion
  • Pepper
slide27
Potatoes
  • Dill
  • Garlic
  • Onion
  • Paprika
  • Parsley
  • Sage
slide28
Summer Squash
  • Dill
  • Garlic
  • Onion
  • Paprika
  • Parsley
  • Sage
slide29
Winter Squash
  • Cinnamon
  • Ginger
  • Nutmeg
  • Onion
slide30
Tomatoes
  • Basil
  • Bay leaf
  • Dill
  • Marjoram
  • Onion
  • Oregano
  • Parsley
  • Pepper
fascinating flavor fact1
Fascinating flavor fact:

In early Rome, young suitors wore a sprig of basil to signal their marital intentions.

Source: American Spice Trade Association

contents3
Contents
  • Fat, Sugar and Salt Reduction Tips
  • Flavor and Food Combinations
  • Common Substitutions
  • General Rules for Amounts
  • When to Add Spices and Herbs
  • Storing Spices and Herbs
  • How Long to Keep
slide33
When you don’t have a spice or herb blend called for in a recipe, try the following combinations as a substitution.
slide34
For each 1 teaspoon of apple pie spice, substitute a COMBINATION of:
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
slide35
For each 1 teaspoon of pumpkin pie spice, substitute a COMBINATION of these ground spices:
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
slide36

For each 1-1/2 teaspoon of Italian seasoning, substitute a COMBINATION of:

    • 1/4 teaspoon EACH of crumbled, dried
      • oregano leaves
      • marjoram leaves
      • basil leaves
    • 1/8 teaspoon rubbed sage
slide37
For each 1 teaspoon of poultry seasoning, substitute a COMBINATION of:
  • 3/4 teaspoon ground sage
  • 1/4 teaspoon ground thyme
slide38
When substituting herbs, you may be more successful substituting FRESH herbs for DRIED herbs, than the other way around.
fascinating flavor fact2
Fascinating flavor fact:

“Cilantro” refers to the leaf of the coriander plant while “coriander” refers to a spice made from the seed of the same plant. “Cilantro” and “coriander” are not interchangeable in recipes.

contents4
Contents
  • Fat, Sugar and Salt Reduction Tips
  • Flavor and Food Combinations
  • Common Substitutions
  • General Rules for Amounts
  • When to Add Spices and Herbs
  • Storing Spices and Herbs
  • How Long to Keep
slide42
If possible, start with a tested recipe from a reliable source.

If creating a recipe, begin by trying one or two spices or herbs.

slide43
The amount to add varies with the:
  • Type of recipe
  • Spice or herb
  • Personal preference
slide44
Approximate EQUIVALENT amounts of different forms of herbs are:
  • 1 tablespoon finely cut fresh herbs
  • 1 teaspoon crumbled dried herbs
  • 1/4 to 1/2 teaspoon ground dried herbs
slide45
Begin with 1/4 teaspoon of most ground spices or ground dried herbs for these amounts; adjust as needed:*
  • 4 servings
  • 1 pound of meat
  • 1 pint (2 cups of soup or sauce)

*Remember: Use more herbs if using a crumbled dried or a fresh form.

Source: www.spiceadvice.com

slide46
Start with 1/8 teaspoon for cayenne pepper and garlic powder; adjust as needed.
  • Red pepper intensifies in flavor during cooking; add in small increments.
slide47
When doubling a recipe:
  • DO NOT double spices and herbs.
  • Increase amounts by 1-1/2 times.
  • Taste, add more if needed.
fascinating flavor fact3
Fascinating flavor fact:

During the Middle Ages, ladies embroidered a sprig of thyme into scarves they gave to their wandering knights.

contents5
Contents
  • Fat, Sugar and Salt Reduction Tips
  • Flavor and Food Combinations
  • Common Substitutions
  • General Rules for Amounts
  • When to Add Spices and Herbs
  • Storing Spices and Herbs
  • How Long to Keep
slide51

As a general rule, add FRESH HERBS near the end of cooking or just before serving

  • Prolonged heating can cause flavor and aroma losses.
slide52
More delicate fresh herbs can be added a minute or two before the end of cooking or sprinkled on food before serving. Examples include:
  • Basil
  • Chives
  • Cilantro
  • Dill leaves
  • Parsley
  • Marjoram
    • Mint
slide53
Less delicate fresh herbs can be added about the last 20 minutes of cooking. Examples include:
  • Dill seeds
  • Rosemary
  • Tarragon
  • Thyme
slide54
For some foods such as breads, batters, etc., you may have to add fresh herbs at the beginning of the cooking process.
slide56
WHOLE dried spices and herbs (such as whole allspice and bay leaves):
  • Release flavors slower than crumbled or ground ones.
  • Are ideal for dishes cooking an hour or more, such as soups and stews.
slide57
GROUND dried spices and herbs:
  • Release their flavor quickly.
  • May taste best in shorter-cooking recipes or added nearer the end of longer-cooking ones.
slide58
CRUMBLED dried herbs may differ:
  • Milder herbs (such as basil) may flavor best added toward end of cooking.
  • More robust herbs (such as thyme) can stand longer cooking periods.
slide59
Freshly grinding spices (such as black pepper and nutmeg) provide more flavor than buying them already ground.
slide60
AVOID sprinkling dried spices and herbs directly from container into a steaming pot to prevent moisture from entering the container.

Use a DRY spoon to measure spices and herbs from a container.

slide62

Warning: Remove bay leaves at the end of cooking. They can be a choking hazard if left in foods and can cause harmful cuts and scratches in your throat and esophagus.

slide63
For UNCOOKED foods, add both FRESH and DRIED spices and herbs several hours before serving to allow flavors to blend.
contents6
Contents
  • Fat, Sugar and Salt Reduction Tips
  • Flavor and Food Combinations
  • Common Substitutions
  • General Rules for Amounts
  • When to Add Spices and Herbs
  • Storing Spices and Herbs
  • How Long to Keep
slide66

Heat

Moisture

Light

Air

To prevent flavor and color loss, AVOID:

slide67

Store in tightly covered containers.

Store in a dark place away from sunlight, such as inside a cupboard or drawer.

slide68
AVOID storage above dishwasher, microwave, stove, refrigerator or near a sink or heating vent.

If storing in an open spice rack,store away from heat, light and moisture.

refrigerator freezer storage
Refrigerate paprika, chili powder and red pepper for best color retention, especially in summer or hotter climates.

Spices and herbs can get wet if condensation forms when a container from a refrigerator or freezer is left open in a humid kitchen.

Refrigerator/freezer storage?
contents7
Contents
  • Fat, Sugar and Salt Reduction Tips
  • Flavor and Food Combinations
  • Common Substitutions
  • General Rules for Amounts
  • When to Add Spices and Herbs
  • Storing Spices and Herbs
  • How Long to Keep
slide72
As a general rule, keep:
  • 1 year: Herbs or GROUND spices
  • 2 years: WHOLE spices
  • Buy a smaller container until you determine how fast you’ll use a particular spice or herb.
slide74

Check an herb or a ground spice by rubbing a small amount in your hand. If the aroma is fresh, rich and immediate, it can still flavor foods

  • Check a whole spice ― such as a clove or cinnamon stick ― by breaking, crushing or scraping it before smelling it.
slide77
Initial quality influences shelf life.

Label date of purchase on container with a permanent marking pen.

in conclusion
In conclusion ...

“Spice a dish with love and it pleases every palate.”

- Plautus

slide79

Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Counties and the United States Department of Agriculture.

University of Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the United States Department of Agriculture.

ad