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Herbs and Spices. Section Objectives Upon completing this section, you should be able to: Identify and use common herbs and spices.

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Presentation on theme: "Herbs and Spices. Section Objectives Upon completing this section, you should be able to: Identify and use common herbs and spices."— Presentation transcript:

1 Herbs and Spices

2 Section Objectives Upon 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 flavor Dried: Stronger, but often harsher flavor; less expensive; crumbling lightly before use will release oils

4 Using herbs Fresh herbs – Ready to eat foods-add as early as possible to allow the flavor to be released – Cooked foods-add toward the end to prevent bitter flavors and burnt looking herbs Dried Herbs Ready to eat foods-early in the cooking process Cooked foods-early in the cooking process If 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 dish Examples include: Mint: Clean, slightly peppery, and fresh aroma Rosemary: Hints of lemon and pine, strong, and camphor-like aroma Oregano: Peppery flavor, distinctive, and pungent aroma Coriander: Hints of lemon, sage, caraway, and mild aroma

6 Most Commonly Used Herbs and Spices Herbs – Basil – Bay leaves – Chives – Cilantro – Dill – Marjoram – Mint – Oregano – Parsley – Rosemary – Sage – Tarragon – Thyme

7 Herbs and Spices —continued Spices: Bark, root, seeds, buds, or berries of aromatic plants Dried – Whole Retain flavor and oils longer Added early in cooking process to allow for release of flavor – Ground Lose flavor and oils more rapidly Diffuse flavor into dish more quickly

8 Most Commonly Used Herbs and Spices — continued Spices – Allspice – Caraway – Cayenne – Cinnamon – Clove – Cumin – Fennel – Ginger – Mustard seed – Nutmeg – Paprika – Peppercorn – Vanilla bean


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