HERBS & SPICES. Seasonings Ingredients that are used in small amounts to flavor foods It is typically the smallest measurement in a recipe What is the.

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Presentation transcript:

HERBS & SPICES

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?

Herbs Herbs - Flavorful leaves and stems of soft plants

Spices Spices - dried buds, bark, fruits, seeds, stems and roots of aromatic plants and trees

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

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

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

Spices Cardamom Ginger Nutmeg Pepper Allspice

Spices Cont. Cumin Chili Powder Cinnamon Garlic Anise Paprika

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

Herbs Mint Dill Oregano Rosemary

Herbs Cont. Chives Thyme Cilantro Basil Parsley

Buying and Storing Herbs Look for bright color with no wilting, browning or damage Keeps for five days in fridge in sealed, airtight container

Buying and Storing Herbs Can freeze flat on baking sheet overnight and then move to baggie Dry them to make crushed/powdered herbs