HERBS AND SPICES

HERBS AND SPICES

• Natural parts of plants such
as roots, rinds, leaves, fruits
and seeds that contain
aromatic substances called
etheric oils
 STORAGE
• Etheric oils are very volatile at room temperature
• FRESH HERBS: use immediately, kept in perforated
plastic bags in the ref for a very short time
• DRIED HERBS AND GROUND SPICES: should be
kept dry and sealed tightly, can be stored up to 9
months
• FROZEN HERBS: loosely packed in sealed plastic
bags. Can be kept for about 6 months at 0F (-18C)
• HERBS PRESERVED IN VINEGAR: unopened
bottles can be kept for months
 IMPORTANCE
•Used to enhance flavor of
food to stimulate the gastric
juices
•Synthethically produced
aromatics are more
prevalent but they have no
digestive significance
 ORIGINS
- spices  southern Asia,
Madagascar and Latin America
enriched European Cuisine
- Other European countries like
Switzerland
ALL SPICE
• From berries of tropical
evergreen tree
• From JAMAICA, MEXICO
& S.AMERICA
• Flavors are like cloves,
nutmeg and cinnamon
• Used in the preparation
of sausages, fish,
pickles, desserts
ANISE
• Seeds from the parsley
family
• Used in dessert
creams, cakes, breads
and cookies. Pickling
spices and is used to
flavor mushroom and
fish dishes
• Origin:Mediterranean
regions
• Often confused as star
anise or fennel
 BASIL
• Silky soft, l.green to
d.green or purple in
• color.
• Flavor is reminiscent of
cloves and nutmeg
• Leaves are primarily
used but blossoms and
roots can also be used
• Used in salads, sauces,
flavored butters, soups,
cheese dishes and
Italian cuisine.
BAY LEAF
• Long, oval leaves,
dark green and
shiny on top but
dull underside
• Used in mirepoix,
bouquet garni,
marinades, soups,
stocks, braised
meat, game and
vegetable dishes
CARAWAY
CARDAMOM
• Tiny black, brown seeds
are used.
• Belongs to the ginger
family
• Has a spicy, fiery taste
and used sparingly
• Added to gingerbread,
baked goods, sausages,
pates and curry dishes
• Also used in Indian
cuisine
CHERVIL
• Parsley like leaves.
• Strong flavor has a
sweet anise taste
• Added before service to
soups, sauces, salads
and fish, poultry and
vegetable dishes
• Should not be cooked or
it will lose its flavor and
high vitamin C content
CHIVE
• Hollow stems with
a sharp, spicy
taste and rich in
Vit.C.
• Added to cheese,
soups, sauces,
salads, dressings
and egg dishes.
CINNAMON
• Peeled bark of the
evergreen family,
usually dried.
• Sweet, spicy, mild,
flowery smelling
• Used in desserts and
can also be added in
curries and other
meat dishes
CLOVE

• Dried, unopened
flower buds of the
clove tree
• Resembles a nail
• Used for flavoring
soups, sauces and
stocks.
CORIANDER
• Member of the parsley
family
• Seeds are the size of
peppercorns with
aniselike flavor
• The leaves are used in
Asian and Mexican
cuisines
• Other names:cilantro,
Chinese parsley,
wansuy
CUMIN
CURRY
FENNEL
GINGER
MINT
MUSTARD
NUTMEG
OREGANO
PAPRIKA
PARSLEY
ROSEMARY
SAFFRON
SAGE
TARRAGON
TURMERIC
VANILLA