1. Creative Additives
Chapter 28

2. Objectives Compare characteristics of different herbs and spices.
Explain how to use, buy, and store herbs.
Choose seasoning, that will add desired flavors to foods.
Use garnishes and other techniques to make dishes appealing.

3. Key Terms
Condiments
Garnish
Herbs
Seasoning Blend
Spices

5. Herbs and Spices
Herb – flavorful leaves and stems of soft, succulent plants that grow in a temperate climate.
Spices – are the dried buds, bark, fruits, seeds, stems, and roots of aromatic plants and trees that grow in tropical or subtropical regions.
Seasoning blend – convenient combination of herbs and spices.

6. Guidelines for Spices and Herbs
Recipes usually use dried herbs
Begin with the basics.
Herbs and spices vary in strength. Start out with ¼ teaspoon for four servings, you can always add more.
Herbs are more potent dried.
Wash fresh herbs before using them.

7. Guidelines for Spices and Herbs
To release flavor crush dried herbs before adding to a recipe.
In hot foods add herbs and spices at least 10 minutes before the end of the cooking time.
In cold mixtures, such as salad dressing, add at least 30 minutes to several hours before the end.

8. Garnishes
Garnish – small, decorative piece of food used to enhance the appearance of a dish.

9. To prevent flavor and color loss, AVOID:
Moisture
Heat
Light
Air

10. Store in tightly covered containers.
Store in a dark place away from sunlight, such as inside a cupboard or drawer.

11. AVOID storage above dishwasher, microwave, stove, refrigerator or near a sink or heating vent.
SPEAKING POINT: You might ask how many are considering moving where they put their spices after the past three slides.
If storing in an open spice rack, store away from heat, light and moisture.

12. Refrigerator/freezer storage?
Refrigerate paprika, chili powder and red pepper for best color retention, especially in summer or hotter climates.
Spices and herbs can get wet if condensation forms when a container from a refrigerator or freezer is left open in a humid kitchen.

13. Here are some guidelines to help you determine when it’s time to TOSS your spices and herbs.
PRESENTATION TIP: You might have people raise their hands if they have spices over 1 year old, then over 2 years old, then over 3 years old and then 4 OR MORE years old!

14. 1 year: Herbs or GROUND spices 2 years: WHOLE spices
As a general rule, keep:
1 year: Herbs or GROUND spices
2 years: WHOLE spices
Buy a smaller container until you determine how fast you’ll use a particular spice or herb.
SPEAKING POINT: Here’s a fun quote you might share with this slide …
Humorist Erma Bombeck has been quoted as saying “Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go.”

15. If a spice or herb smells strong and flavorful, it’s probably still potent.
SPEAKING POINT: Penzeys Spices < states in their catalogue that “Old spices never go bad, they just fade away.”

16. Check an herb or a ground spice by rubbing a small amount in your hand
Check an herb or a ground spice by rubbing a small amount in your hand. If the aroma is fresh, rich and immediate, it can still flavor foods
Check a whole spice ― such as a clove or cinnamon stick ― by breaking, crushing or scraping it before smelling it.
SPEAKING POINT: Do not sniff directly in the spice or herb container. Rather, pour a little into your hand to smell.