HERBS AND

SPICES
 INTRODUCTION:

• Herbs, Spices and Flavour Development

1. Flavor development
2. Herbs, spices and their uses
• Spice blend
Herbs & Spices Defined:
• An herb is the green, leafy part of
the plant. Examples are basil,
rosemary, sage, thyme, parsley, and
oregano. A spice can come from the
root, stem, seed, fruit, flower or bark
of the tree or plant. Examples are
cinnamon, ginger, black pepper, star
anise, and turmeric.
 WHAT IS THE DIFFERENCE?
HERBS
• Is a plant or part of a plant that is
used as medicine or to give flavor
to food. Botanists describe herb as
a small, seed bearing plant with
fleshy, rather than woody, parts. “
Herb is the friend of physicians and
the praise of cooks.” –
Charlemagne Spices .
SPICES
• Spices are usually dried part of the
plant, used in cooking to add flavor
to food. A small amount of spice
goes a long way as it is packed with
flavor. The word “spice” comes
from the Latin species, which
means an item of special value, as
compared to ordinary
COMMON HERBS:
1. CILANTRO- (Wansoy in Tagalog)
leaves of coriander used as a
flavoring or garnish.
2. Parsley- ( kinchay ) is an herb In
foods and beverages, parsley is
widely used as a garnish,
condiment, food, and flavoring. In
manufacturing, parsley seed oil is
used as a fragrance in soaps,
cosmetics, and perfumes. The leaf,
seed, and root are used to make
medicine.
3. Oregano- It is considered
safe in common food
amounts, but has little
evidence of health benefits.
Oregano has olive-green
leaves and purple flowers. It
is closely related to other
herbs, including mint, thyme,
marjoram, and basil.
4. Thyme- Thyme is an important
herb in many European cuisines,
especially in Southern Europe. In
France, bouquet garni are made up
of fresh branches of thyme tied
together with other fresh herbs
(such as rosemary, parsley, and
bay leaf) and are added to soups,
sauces and stews, being removed
before serving.
5. BASIL- The name basil comes
from the Greek basileus or
“king.”
Plays a role in many
Mediterranean, and particularly
Italian, cuisines. It forms the
basis of pesto and adds a
distinctive flavor to salads,
pasta, pizza, and other dishes.
Indonesian, Thai, and
Vietnamese cuisines also
feature this herb.
6. ROSEMARY- is used as a
seasoning in a variety of
dishes, such as soups,
casseroles, salads, and
stews. Use rosemary with
chicken and other poultry,
game, lamb, pork, steaks,
and fish, especially oily
fish.
7. TURMERIC- is used in many spice
blends, such as basic curry powder,
where it is always on the ingredient
list.
 FOUR CATEGORIES OF COMMON SPICES
BASED ON FLAVOR CLASSIFICATION

Hot (Pungent) Spices:

Mild Flavored Spices:
black and white peppers,
paprika, coriander
mustard, red pepper
Aromatic Herbs and
Aromatic Spices:
Vegetables:
clove, cumin, dill seed,
thyme, basil, bay leaf,
fennel seed, nutmeg, mace,
marjoram, shallot, onion,
cinnamon
garlic
 CATEGORIES OF COMMON SPICES BASED ON
PART OF THE PLANT USED

Part of the plant Spice/herb

basil, bay leaf, chive, cilantro, lemon grass,

Leaves marjoram, mint, oregano, parsley, rosemary, sage,
savory, tarragon, thyme

Bark cinnamon

cardamom, coriander, cumin, dill, fennel,

Seed
fenugreek, nutmeg, mustard, poppy, sesame

Flower/bud, pistil clove, lavender, saffron

allspice, black pepper, red pepper, paprika, vanilla,
Fruits/berries
star anise
Bulbs onion, garlic, leek
Rhizome/root horseradish, ginger, turmeric, wasabi
SPICE BLEND
Thank you class! ☺