2. Herbs, Spices, and Aromatics
How do herbs and spices affect food?

3. Herbs
The leaves and stems of certain plants

4. Selecting Fresh Herbs Fresh herbs have intense flavors
As they age, the flavor gets weaker
When selecting, look for:
A good aroma
Good Color
Firm stems
Dry

5. Storing Herbs Store in refrigerator
Wrap loosely in damp paper towel placed in a plastic bag
Only good for a few days

6. Dry Herbs Removes the moisture in the plant Concentrates flavor
Only good for about 6 months
Check dry herbs for:
Pleasant smell

7. Fresh vs. Dried
Fresh
Add fresh at the end of cooking for intense flavor in dishes
Whole springs and stems added in the beginning of cooking will gently flavor the food.
Dried
Should be added to dish in beginning so cooking liquid can rehydrate them

8. Substitute
1 tsp dried = 1 tbsp fresh

9. Basil Spicy, sweet, licorice and clove-like Member of the mint family
Italian variety is called sweet basil
Used in soups, sauces, pizza, etc.
Pesto
Other versions: Thai Basil, Lemon Basil

10. Bay Leaf Slightly bitter, savory Most often used dried
Leaves retain their flavor even after dried
Soups and chowders
Removed from food at the end of cooking process

11. Chives Belong to the onion family and have a delicate onion flavor
Used in a variety of dishes including quiches, dips, breads and soups
Commonly used to top off baked potatoes

12. Cilantro Distinct odor and sharp, tangy-citrus flavor
Comes from the coriander plant (spice)
Commonly used in Asian and S. American dishes as well as salsas

13. Dill Feathery-leaved herb
Flavor associated with pickles; parsley, anise and celery, subtle lemon flavor
Commonly used to flavor vegetable and fish dishes

14. Mint Different varieties are available (spearmint, peppermint)
Sweet-flavored, cool and refreshing
Used in both sweet and savory dishes

15. Oregano
Earthy and intense with hints of clove and balsam; slightly peppery and bitter
Widely used in Greek and Italian dishes and recipe that includes tomatoes

16. Parsley Varieties: Flat-Leaf (Italian) and Curly
Italian has more flavor
Mild, savory flavor, slightly peppery
Leaves and stems can be used to flavor dishes as well as garnish

17. Rosemary Needle-shaped leaves; from the mint family
Piney, resinous with a hint of lemon; works well with basil or thyme
Excellent with beef, lamb, veal, pork, or even cookies, breads, cornbread, biscuits

18. Sage Leaves have a furry appearance
Earthy, musty mint, with a hint of lemon
Used to flavor roasts, poultry, and pork as well as stuffings for poultry

19. Thyme Slightly pungent, spicy, savory, clove-like
Used to flavor soups and stews as well as meat, poultry, and fish.

20. Spices

21. Spices
The seeds, bark, roots, stalks, or fruits of a wide range of plants.
Were once so costly
only the wealthy
could afford them.

22. Selecting Spices Purchase whole whenever possible
Whole spices last longer than grounded
Grounded lose their aroma and flavor

23. Shelf Life
Whole spices have a shelf life that can range up to several years
Grounded spices lose flavor after six months

24. Cooking with Spices Added whole then removed later
Added to an oil or fat to distribute flavor evenly
Added directly to dish as it cooks

25. Spice Blends
A variety of spices that are combined and then given a name to pertain to a certain dish
Dry rubs are also considered a spice blend
Examples: Pumpkin Pie Spice, Chili Powder, or Poultry Seasoning

26. Allspice AKA: Jamaican Pepper Brown berries that are dried and ground
Used in Jerk Chicken
Brown berries that are dried and ground
Flavor and aroma similar to cinnamon, cloves, nutmeg, ginger and pepper

27. Cinnamon The inner bark of small evergreen tree originating in India
Sweet flavor and aroma
Sold ground or in sticks
Used in many desserts as well as savory dishes

28. Cloves The unopened bud of a tropical evergreen tree
Brown and shaped like nails
The word “clove” is Latin for “nail”
Extremely aromatic with a sweet, astringent flavor
Sold ground or whole

29. Cumin Crescent-shaped seed of a plant in the parsley family
Early flavor and aroma
Associated with Mexican cooking
Also used in many Middle Eastern and Indian dishes
Sold whole or ground

30. Peppercorns Dried, unripe berries of the pepper vine
Slightly hot flavor
Available whole, cracked, or ground

31. Ginger Comes from the root of a tall tropical plant
Must be peeled if used fresh
Distinct peppery, sweet flavor
Hints of lemon and rosemary
Aroma is strong and spicy
Sold fresh and ground

32. Mustard Seeds Member of the cabbage family
Leaves are eaten as a vegetable
Earthy, hot flavor with a pungent smell
Can be seen in red, yellow and black
Sold whole or ground

33. Nutmeg Oval smooth texture Sweet flavor, highly fragrant
Best when freshly ground using a special grater called a microplane
Sold ground and whole

34. Peppers
A vegetable, but in their dried form, they can serve as a spice
Many forms
Cayenne Pepper (Hot)
Paprika
Dried red chiles
Extremely mild flavor
Red Pepper Flakes (Hot)
Chili Powder

35. Saffron Produced by drying the inner part of the crocus flower
Distinctive spicy, honeyed, but slightly bitter flavor
Gives foods a deep yellow color
VERY EXPENSIVE

36. Aromatic Combinations

37. Mirepoix
A combination of vegetables used as an aromatic flavoring ingredient in many dishes
Used to flavor stocks, soups, sauces, etc.
Standard Ingredients include:
2 parts onion, 1 part carrot, 1 part celery

38. Sachet d’Epices (SAH-shay DAY-pees)
A mixture of fresh and dried herbs and dried spices that is tied up in a piece of cheesecloth to make a small bag.
Bag is removed later

39. Bouquet Garni (boo-KAY GAR-nee)
A combination of fresh herbs that are tied up with twine and added to a dish only to be removed later.

40. Complete Enhancing Food
Culinary Essentials Green book Chap 16 p399 Submit at the end of class

41. Seasonings Spices How to toast and grind spices All about herbs
How to buy and store herbs