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Herbs and Spices. Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5. Herbs. Leaves, stems or flowers of an aromatic plant Fresh or Dried Dried herbs are stronger than fresh When using dried herbs crumble or crush them to release flavor

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herbs and spices

Herbs and Spices

Foundations of Restaurant Management and Culinary Arts

Book 1 Chapter 5

herbs
Herbs

Leaves, stems or flowers of an aromatic plant

Fresh or Dried

Dried herbs are stronger than fresh

When using dried herbs crumble or crush them to release flavor

Use 2-3 time more fresh then dried

Add fresh herbs at the end of cooking

spices
Spices

Bark, roots, seeds, buds or berries of an aromatic plant.

Usually dried – ground or whole

Might be fresh, such as ginger

Store in tightly covered containers in cool dry place.

name that herb
Name that Herb

Basil

Italian Cooking

name that herb1
Name that Herb

Bay

Soups, Stews, Meats

Use the whole leaf, but remove before serving

name that herb2
Name that Herb

Chives

Potatoes, Garnishes, Seafood, Soups

name that herb3
Name that Herb

Cilantro

Mexican Food, Thai Food, Sauces, Salsa

name that herb4
Name that Herb

Dill

Fish, Potatoes, Pickles, Dips, Carrots, Bread

name that herb5
Name that Herb

Lemon Grass

Chicken, Seafood

name that herb6
Name that Herb

Mint

Desserts, Lamb, Tea

name that herb7
Name that Herb

Oregano

Italian Food, Mexican Food, Pizza, Spaghetti

name that herb8
Name that Herb

Parsley

Garnish, Meat, Cheese, Salads, etc….

name that herb9
Name that Herb

Rosemary

Chicken, Seafood, Mushrooms, Vegetables

name that herb10
Name that Herb

Sage

Pork, Turkey, Stuffing, Mushrooms

name that herb11
Name that Herb

Tarragon

Chicken, Eggs, Mushroom, Seafood

name that herb12
Name that Herb

Thyme

Meat, Poultry, Mushrooms, Nuts, Potatoes

name that spice
Name that Spice

Allspice

Tropical Evergreen Tree Berry

Nutmeg, Cloves, Cinnamon

Pickling, Stews, Baking

name that spice1
Name that Spice

Caraway

Apple, Pork, Sausage, Rye Bread

name that spice2
Name that Spice

Cayenne

Any food, but can add lots of heat!!

name that spice3
Name that Spice

Chili Powder

Blend of cumin, garlic, onion and chili

Tex-Mex, BBQ

name that spice4
Name that Spice

Cloves

Immature flower buds

Meats, Stocks, Sauces, Baking

name that spice5
Name that Spice

Coriander

Cilantro seeds

Variety of cooking uses in savory and baked foods

name that spice6
Name that Spice

Cumin

Seeds – used crushed

Mexican Foods, Chili

name that spice7
Name that Spice

Ginger

Root of plant

Baking, Asian Foods

name that spice8
Name that Spice

Nutmeg

Seed kernel inside a fruit

Baking, cheese, eggs, Alfredo

name that spice9
Name that Spice

Paprika

Finely ground powder from dried pepper

Garnish, salads, sausage, casseroles

name that spice10
Name that Spice

Peppercorn

Dried unripe berry

Most common – black pepper, used in most foods

name that spice11
Name that Spice

Poppy Seeds

From poppy flower

Baking, Salad Dressing

name that spice12
Name that Spice

Saffron

Dried stigmas of crocus

Most expensive spice in the world

Mediterranean and Asian foods

name that spice13
Name that Spice

Sesame Seeds

Found in the pod of a tropical plant

Baking, Tahini Paste, Asian Fish dishes