Herbs & Spices - PowerPoint PPT Presentation

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Herbs & Spices

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  1. Herbs & Spices Focus on Foods

  2. Herbs & Spices • The FDA groups herbs and spices together and considers them both to be spices.

  3. Herbs • Have been described as “a friend of the physician and the praise of the cooks” • Herbs are well known for their seasoning capabilities in food prepaation.

  4. Do you know • What are some common seasoning herbs?

  5. Common Herbs • Basil • Sage • Thyme • Oregano • Bay Leaves

  6. Spices • Spices are distinguished from herbs, which are derived from leaves, by the other parts of the plant from which they are derived.

  7. History • History records a time when spices were greater in value than gold. • A Goth leader once demanded 3,000 pounds of pepper as a partial ransom for calling off his siege of Rome. • Their value now rests in their ability to add flavorful difference to dishes.

  8. Do you know • What are some common Spices?

  9. Examples • All Spice (from a fruit) • Saffron (flower) • Cinnamon (bark)

  10. Examples • Anise, caraway, celery, cumin, fennel, mustard, poppy, and sesame (Seeds) • Ginger and Turmeric (rhizomes)

  11. Although garlic, onions and shallots can serve as a spice, they are officially recognized as vegetables.

  12. Spices Used in Different Cuisines • Thai food relies heavily on hot peppers • Central American dishes are distinguished by their use of chili peppers or powder.

  13. Spices Used in Different Cuisines • Mexican meals often incorporate cumin, coriander, paprika, pepper, and cilantro. • Indian dishes are enhanced with curry mixtures.

  14. Purchasing Herbs and Spices • Can be purchased in whole, crushed, or ground.

  15. Purchasing Herbs and Spices • Whole herbs retain their freshness longer than crushed, which in turn keep longer than ground. • Whole seeds and leaves provide a visual and textural appeal. • The flavor can be slow • Ground spices provide a quick infusion of flavor.

  16. Storing Herbs and Spices • According to the American Spice Trade Association dried spices and herbs should be kept below 60 degrees F, and replaced every 12 months. • They keep best in air tight, opaque containers stored in a cool, dry place.

  17. MSG • Monosodium Glutamate • Influences flavor without contributing any flavor of its own. • A compound was isolated from seaweed, which is today MSG.