HERBS & SPICES - PowerPoint PPT Presentation

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HERBS & SPICES

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

  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