Principles of Food Preparation:

Chapter 6

Herbs and Spices

2011/2012

wrosli@kck.usm.my

Seasonings and Flavorings

Seasonings Substances used in cooking to enhance the natural flavor of the food without significantly changing its flavor. Flavoring Substances used in cooking to add a new flavour or modify the original flavour

Powerhouses of Flavor
Fresh herbs Toasted spices Herb and spice blends Freshly ground pepper Citrus juices Strong-flavored oils, vinegars

Wines Reduced stock Rubs and marinades Raw, roasted, sauted garlic

Powerhouses of Flavor
Caramelized onions Roasted bell peppers Chili peppers Grilled or oven-roasted vegetables

Dried foods: tomatoes, cherries, cranberries Fruit and vegetable purees Extracts

When to Season and Flavor Seasoning

Most often done at the end of the cooking process. Salt and Pepper are often added at the beginning. Some herbs and spices are added in the beginning to impart a specific flavor profile. Be aware of the concentration factor. Excessive bitter, astringent

When to Season and Flavor

Added at any time depending on the cooking time, process and ingredient At the end, usually fresh herbs or condiments Flavorings need heat to release Ground spice release more flavor Flavors are volatile

Common Seasonings and Flavoring Ingredients

Salt the most widely used to enhance flavor. You can always add more! Pepper add the heat. Whole, crushed or ground black pepper White pepper when color matters

Common Seasonings and Flavoring Ingredients

Red or cayenne pepper different family same result. Lemon Juice adds acid Fresh herbs variety and intensity Onion, garlic, carrots, and celery Prepared mustard orange, lemon MSG caution may have ill effect.

Herbs and Spices

Herbs leaves of certain plants that usually grow in temperate climates Spices buds, fruits, flowers, bark, seeds and roots of plants and trees many tropical

Herbs & Spices

Ethnic blends Italian: garlic, onion, basil, oregano Asian: ginger, garlic & five spices (A blend of 5 different spices. 5 Spice Powder is often used in making marinades for grilled foods or as a seasoning for roasted and braised meats. The Powder is made with equal parts of ground cloves, star anise, fennel seeds, cinnamon, and Szechuan peppercorns) French: tarragon, mustard, chive South American: chili peppers, lime juice, garlic Indian: ground nutmeg, coriander, cinnamon, curry Mediterranean: oregano, marjoram, thyme, pepper, coriander, onion, garlic

Fennel seed

Star anise

Szechuan peppercorns

Herbs & Spices

Scents & flavors usually due to unique essential oils; i.e. to secondary compounds, especially isoprenoids (terpenes). And/or plant protection from herbivores, & pathogens (mostly fungi, bacteria). Most of these secondary compounds have antimicrobial activities.

Cooking with Herbs

Place herbs/spices in oil and allow flavor to infuse into the oil and use for cooking Make marinades and sauces for meat, poultry, or fish Rosemary with lamb Make herb butter, cheese, or stuffing
Honey Rosemary Roast Leg of Lamb http://romancingthebee.com/2012/03/28/honey-rosemaryroast-leg-of-lamb/ Rosemary Lamb Chops http://www.foodnetwork.ca/recipes/Main/Lamb/recipe.html? dishid=5703

Origins of Herbs & Spices

New World
Allspice Annatto Chilies Paprika Echinacea Juniper Horseradish Tamarind Vanilla

Europe
Bay Chives Dill Oregano Parsley Rosemary Sage Tarragon Thyme Caraway Fennel Lavender Marjoram Mint Savory Chamomile Lemon balm

Near East
Anise seed Borage Cumin Cilantro Fenugreek Poppy Sesame Marigold Pyrethrum Coriander Cilantro Saffron

India
Basil Cardamom Peppercorn Turmeric Cinnamon Mace Nutmeg

Far East
Garlic Juniper Lemongrass Star Anise Cilantro Cloves Ginger Galangal Chives

spice Black pepper Ginger Nutmeg Mace

Part of plant used Dried fruits (peppercorns)

Rhizome (underground stem)
Seed

Covering of nutmeg seeds

Cloves
Cassia and Cinnamon

Unopened flower buds

Bark Fruits, seeds Rhizome Seeds

Cardamom Turmeric Sesame

Whole spices that can be toasted:

Mustard seed Coriander Cardamom Cumin Allspice

Use of Herbs and Spices

Know the products Store dried in a cool place Buy in small containers Ground enhance more quickly

Use of Herbs and Spices

Use a sachet for flavoring liquids Add a little and taste, you can always add more. Enhance not dominate If uncooked, it takes more time to flavor Always taste before serving

First use of herbs & spices

Origins pre-date ancient Greeks & Romans, etc. Today we use spices & herbs primarily to make good food taste even better. In the days before refrigeration, spices were used to hide the taste and odor of less-than-fresh food, and to prolong the freshness of food (especially in warm climates).

Plants that Changed History, Joan Elma Rhan, 1982

First use of herbs & spices

Today, some perfumes, soaps, and lotions are lightly scented with spices & herbs. In the days before people took frequent baths, spices/herbs were used as deodorants. Those who could afford to do so had spices/herbs sown or tucked into their clothes to hide their body odors.

Plants that Changed History, Joan Elma Rhan, 1982

cumin
Cumin (Cuminum cyminum) is a flowering plant, native from the East Mediterranean to East India. The flowers are small, white or pink Cumin seeds are smaller and darker in colour.

Cumin -cont
Cumin seeds are used as a spice for their distinctive aroma, popular in North African, Middle Eastern, western Chinese, Indian and Mexican cuisine. Cumin fruits have a distinctive bitter flavour and strong, warm aroma due to their abundant essential oil content. It is used as an ingredient of curry powder. Cumin can be found in some Dutch cheeses, and in some traditional breads from France.

Rye bread with cumin

Piper nigrum (Black and White Pepper)

Climbing vine native to India and East Indies; in Piperaceae (pepper) family Berries picked green, darken & shrivel (kecut) upon drying Biting flavor due to volatile oils, flavor dissipates after grinding. White pepper berries ripen on vine, outer hull removed. The most widely used spice today.

Cinnamomum zeylanicum (cinnamon)

Parts used- oil & bark Evergreen tree native to India & Sri Lanka PropertiesAstringent, stimulant, anti-infective, anti-fungal, digestive aid One of the oldest and most valuable spices Related spice, called cassia, from C. cassia.

Cinnamomum zeylanicum (cinnamon) - cont

Thin inner bark of the cinnamon tree Used in stick form for fruits and preserves Used ground for cakes, cookies, pies and puddings

Apple-cinnamon-cake

Eugenia caryophyllata (clove)

Parts Used: closed flower buds Active Compounds: Clove oil is 60 to 90% eugenol, which is the source of its anesthetic and antiseptic properties. An evergreen tree, 15 to 30 feet tall; in Myrtaceae (Myrtle) family Native to the Spice Islands and the Philippines, but also grown in India, Sumatra, Jamaica, the West Indies, Brazil, and other tropical areas. Used whole in meats, pickling and fish Used ground in cakes, cookies and puddings

Myristica fragans (nutmeg & mace)

Aromatic Slightly bitter flavour Used whole, grated as needed Used ground in sausage, cakes, doughnuts, puddings

Myristica fragans (nutmeg & mace)

Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20-30 mm long and 15-18 mm wide, while mace is the dried "lacy" reddish covering or arillus of the seed. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter

Myristica fragans (nutmeg & mace)

Tree is about 25 feet high, has a greyishbrown smooth bark, abounding in a yellow juice. Fruit is source of 2 spices, nutmeg & mace. native to the Banda Islands of Indonesia; it is also grown in the Caribbean, especially in Grenada.

Myristica fragans (nutmeg & mace)

Culinary uses
Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor. Mace is often preferred in light-coloured dishes for the bright orange, It is nice in cheese sauces and is best grated fresh.

Myristica fragans (nutmeg & mace)

Culinary uses
In Indian cuisine, nutmeg is used almost exclusively in sweets. In European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; in soups, sauces and baked goods.

Myristica fragans (nutmeg & mace)

Culinary uses
Japanese varieties of curry powder include nutmeg as an ingredient. Nutmeg powder is used as an ingredient, in small quantities, in the Indian spice mixture garam masala, which is a mixture of dry spices. It is also used as a flavouring agent in Indian sweets.

Zingiber officinale (ginger)

Member of ginger family Perennial native to tropical Asia Plant part used = Rhizome In English pubs and taverns in the 19th century, barkeepers put out small containers of ground ginger, for people to sprinkle into their beer.

Curcuma longa (turmeric)

Member of ginger family Perennial native to tropical Asia Part used: rhizome Culinary uses (Middle East & India) Dyes uses too (yellow)

Capsicum species (hot & sweet peppers)

Members of tomato family (Solonaceae) Many are cultivars of Capsicum annum eg. bell pepper & Cayenne
(made from the dried pods of pungent chili peppers. This fiery spice adds flair to dishes from Asia, the Americas, and the Middle East).

Hot due to seven related alkaloids, including capsaicin (mostly in seeds & fruit)

capsaicin - cont

Scoville ratings (for pepper hotness)

16,000,000: Pure capsaicin 100,000-350,000: Habanero 30,000-50,000: Cayenne pepper 5,000-23,000: Serrano pepper 2,500-5,000: Tabasco sauce 1,000-2,000: Poblano pepper 100-500 Pepperoncini pepper

Vanilla

Vanilla planifolia (vanilla)

Flavoring comes from the seed pod, or the bean of the vanilla plant Member of orchid family (Orchidaceae); perennial vine Behind saffron and cardamom, vanilla is 3rd most expensive spice

Alliums (Lily family) (onion group)

Onion- A. cepa Garlic- A. sativum Leeks- A. porrum Shallots- A. ascalonicum Chives- A. schoenprasum

Most rich in volatile sulfurcontaining compounds Culinary & medicinal uses Among oldest cultivated plants

Onions
Originated in Asia Ranks sixth among the world's leading vegetable crops.

Onions
You can get rid of onion breath by eating parsley.

Yellow onions make up more than 75% of the worlds production of onions.
According to the National Onion Association, onion consumption in the U.S. has increased approximately 50% over the past 20 years.

Parsley
Many of these look gorgeous in the garden.

Parsley is high in oxalic acid, a compound involved in the formation of kidney stones and nutrient deficiencies.

Parsley Petroselinum crispum

Many of these look gorgeous in the garden. Parsley is valued as a breathfreshener, due to its high concentration of chlorophyll. nutritionist, claims parsley enhances mental alertness, and affects the immune system.

Chives
Onion benefits without tears Help lower blood cholesterol levels Help reduce blood pressure Help prevent certain types of cancer

Garlic

Garlic helps accent the flavour of soups, sauces, salads, pickles, meat preparations and salad dressing

Garlic
Culinary, medicinal, and religious use dates back more than 6000 years. There is an all-garlic restaurant in Stockholm where they offer a garlic cheesecake. There is an all-garlic restaurant in San Francisco where they offer a garlic ice cream.

raw garlic
Prevent & cure infection Help prevent cancer & heart disease Make lean foods taste robust (strong) Eat sprig (ranting kecil) of fresh tarragon for temporary relief of garlic breath or odorless garlic in capsules

Tarragon Artemisia dracunculus

Give high blood pressure the boot Discover possible link in cancer prevention Active compound = rutin

Tarragon
Tarragon (Artemisia dracunculus) is a herb in the family Asteraceae. It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to western North America, and south to northern India and Mexico.

Mustard (Brassicaceae)
Volatile oil derived from sinigrin & enzyme, myrosin. Canada produces about 90% of the world's supply of mustard seeds. Over 700 million pounds of mustard are consumed worldwide each year.

Peppermint Mentha

spp.

Soothe our stomach Refresh itchy skin Cool spicy foods Active ingredient: menthol

Lemon balm Melissa officinalis

Help relieve high blood pressure Digestive aid
Volatile oil, eugenol, which calms the gastrointestinal tract

Sage Salvia officinalis

Sore gum soother Refresh skin after shaving Boost flavor of low-fat foods Camphor & other volatile oils

Allspice

Black Pepper

Has an aroma similar to a mixture of cloves, cinnamon and nutmeg Use whole for in pickling and cooking meats and fish

Used ground for general seasoning of meats, fish, poultry, vegetables and salads

Coriander (Coriandrum sativum),

Coriander is native to southwestern Asia west to north Africa. It is a soft, hairless, growing to 50 cm tall. All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.

The name coriander derives from Latin coriandrum, which was first noted by Pliny.

Coriander (ketumbar) - cont

Dried ripe fruit of an herb of the parsley family Used whole in mixed pickle, poultry stuffing and green salads Used ground in sausages

Cardamon

Cayenne Pepper

Used in cookies, breads, cakes and preserves (manisan)

Small hot red peppers, ground fine Used in meats, stews, sauces and salad dressings

Ginger
Root of a plant resembling the iris Root used in chutney, pickles, preserves and dried fruit Used ground in cakes, cookies, breads

Marjoram
This herb is a member of the mint family Used fresh in salads. Used dried in meat and poultry seasoning

Rosemary
The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as a herb; They are extensively used in cooking, and when burned gives off a distinct mustard smell.

The dark green leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint essential oils are used to flavor food, candy, teas, breath fresheners, antiseptic mouth rinses, and toothpaste. Mint leaves are used in teas, beverages, jellies, syrups, and ice creams. In Mid-Eastern cuisines, mint is used on lamb dishes. In British cuisine, mint sauce is popular with meats.

Oregano Oregano combines nicely with pickled olives, capers and lovage leaves. Unlike most Italian herbs, oregano works with hot and spicy food, which is popular in southern Italy.

Oregano

Brown mustard
Pungent flavour Dry mustard used in meat, sauces, gravies and salad dressings

Paprika
Dried, ripe, red pepper grown in US, middle Europe and Chile Pleasant odour, mild sweet flavour Excellent source of vitamin C Used to season shellfish, salad dressings

Poppy seed
Tiny, dark gray seeds of the poppy plant, grown in the US and Turkey Used whole for toppings on rolls or fillings for buns Oils used in salads

Sesame seed
Small, flat, oily seed of the sesame plant Used on rolls, breads, cookies and candies

Tumeric
It is native to Asia and is used not only in food preparation, but also in medicine as a dye When turmeric roots are ground, a bright yellow powder is produced that has a taste similar to mustard An important ingredient in blending curry powder

Kesum Leaves (Polygonum minus huds)

Commonly known as laksa leaves

Selom Leaves

Basil leaves

The leaves of basil are typically a broad oval shape and release a distinctive fragrance when rubbed. There are many cultivars of basil; some with ruffled leaf edges, some with purple leaves, some with very small leaves, and some with different scents, to name a few. The leaves are used as a seasoning in both fresh and cooked dishes.

Basil leaves

http://rasamalaysia.com/spicy-basil-beef-salad

Thank You