Presentation on theme: "Herbs and Spices Some herbs are also available pickled. The flavor of a pickled herb is weaker than that of a dried one. Freeze-dried herbs are also available."— Presentation transcript:
1 Herbs and SpicesSome herbs are also available pickled. The flavor of a pickled herb is weaker than that of a dried one.Freeze-dried herbs are also available and should be used in the same manner as a standard dried herb.
2 Section ObjectivesUpon completing this section, you should be able to:Identify and use common herbs and spices
3 Herbs and Spices Herbs: Leaves, stems, and flowers of aromatic plants Fresh: More aromatic; cleaner flavorDried: Stronger, but often harsher flavor; less expensive; crumbling lightly before use will release oilsSome herbs are also available pickled. The flavor of a pickle herb is weaker than dried.Freeze-dried herbs are also available and should be used in the same manner as a standard dried herb.
4 Using herbs Fresh herbs Dried Herbs Ready to eat foods-add as early as possible to allow the flavor to be releasedCooked foods-add toward the end to prevent bitter flavors and burnt looking herbsReady to eat foods-early in the cooking processCooked foods-early in the cooking processIf the recipe calls for fresh and you are using dried you need to ½ the amount.
5 Herbs and Spices—continued Herbs and spices contribute unique, distinctive flavors and aromas to a dishExamples include:Mint: Clean, slightly peppery, and fresh aromaRosemary: Hints of lemon and pine, strong, and camphor-like aromaOregano: Peppery flavor, distinctive, and pungent aromaCoriander: Hints of lemon, sage, caraway, and mild aroma
6 Most Commonly Used Herbs and Spices BasilBay leavesChivesCilantroDillMarjoramMintOreganoParsleyRosemarySageTarragonThymeBasil—Aromatic leaf and a member of the mint family. It has a slightly peppery flavor.Bay leaves—From the laurel tree. They have a flavor reminiscent of sassafras.Chives—Fine, hollow tops of a very small, mild onion.Cilantro—Light-green aromatic leaf with a flavor similar to but far more pungent than parsley. The seeds of the plant are the spice coriander.Dill—Fine, feathery leaf that has the distinctive flavor and aroma associated with dill pickles. The dill seed is also used and gives a stronger flavor.Marjoram—Gray-green leaf from the mint family with a flavor similar to oregano but milder.Mint—Leaf with a clean, slightly peppery flavor and fresh aroma. Peppermint and spearmint are the most common.Allspice—Small, brown berry with a flavor that is a combination of cinnamon, clove, and nutmeg.Caraway—Dark brown, curved seed that has a peppery, nutty, anise-like flavor.Cayenne—Dried, thin, short chile pepper. It has a bright red color and thin skin and is normally ground.
7 Herbs and Spices—continued Spices: Bark, root, seeds, buds, or berries of aromatic plantsDriedWholeRetain flavor and oils longerAdded early in cooking process to allow for release of flavorGroundLose flavor and oils more rapidlyDiffuse flavor into dish more quickly
8 Most Commonly Used Herbs and Spices—continued AllspiceCarawayCayenneCinnamonCloveCuminFennelGingerMustard seedNutmegPaprikaPeppercornVanilla beanOregano—Pungent leaf that has a peppery flavor, distinctive, aroma.Parsley—Green leaf, curly or flat, with a mild sweet flavor.Rosemary—Light-green leaf that resembles a pine needle. Its flavor has hints of lemon and pine, and it has a strong, camphor-like aroma.Sage—Fuzzy, gray-green oblong leaf that has a pungent aroma and a distinctive slightly bitter, musty, mint flavor.Tarragon—Delicate, small, oblong leaf with a flavor that is a combination of mint and anise.Thyme—Tiny, brownish-green leaf that has a slightly lemon flavor and aroma.Ginger—Light-brown knobby root with a scaly skin with ivory to green flesh. It has a peppery, hot, sweet flavor with hints of lemon and rosemary and a pungent aroma.Mustard seed—Very pungent seed that varies in color from white to yellow to brown to black. The seeds have a bitter flavor and little aroma. They generally are ground. As the color of the seed darkens, the strength of the flavor and spice increases.Nutmeg—Sweet and aromatic kernel of the nutmeg fruit. It is used ground. The lacy outer covering of the seed is called mace and also ground and used as a spice. It has a milder nutmeg-like flavor.
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