Herbs and Spices Flashcards
Ways on Usage of Herbs and Spices as an Adjunct to Salt for Flavoring
Aromatic natural products which are dried seeds, buds, fruit or flower parts, bark of roots of a plant - usually of tropical origin
Spices
Aromatic leaves, stems, and sometimes flower of plants - usually of temperate origin
Herbs
mixed of spices, herbs, seeds or other flavoring materials either ground or whole like curry, Italian spice, pickling spice
Blends
any spice, herb or seed, but more commonly a pungent, prepared mixture of season sometimes in liquid form used to accompany food like mustard, relish, ketchup, salsa, Worcestershire sauce
Condiments
What are the 5 benefits of using herbs & spices?
- add flavor
- add color
- contribute to health
- lowers calories in food (sauces -> fatty, herbs & spices -> 0 cal)
- different cuisine due to flavor profile of each herb
What are the spices that can replace salt? (8 items)
Clue:
-BP
-G
-CP
-C
-B
-GG
-W
-O
- Black Pepper
- Garlic
- Curry Powder
- Cumin
- Basil
- Ginger
- Wansuy
- Onion
Ratio of Fresh VS Dried
3:1 (3 for fresh, 1 for dried)
A fragrant, green herb
that belongs in the
mint family
Has anise, mint and
peppery undertones
Basil
Uses of Basil
(Hint: TD, P, ED)
Tomato dishes
pesto
egg dishes
Has a very distinct minty,
cooling and somewhat
balsamic flavor
Has a strong and eucalyptic
aroma
Rosemary
Uses of Rosemary
(Hint: SP, TS, MS, B)
Soups
tomato sauces
meat sauces
breads
Whole dried leaves of a tree in
the laurel family that gives an
earthy flavor and a pungent
aroma
Bay Leaf
Uses of Bay Leaf
(Hint: ST, SC, SW, BM)
Stocks
Sauces
Stews
braised meats
Small, green leaves
Has a strong, fresh,
lemony flavor
Thyme
Thyme Uses
(Hint: M, SC, SP, ST, T)
Meats
Sauces
Soups
Stocks
tomatoes
Smallest member of the
onion family where the
flowering stems from the
bulb are utilized
Chives
Chives Uses
(Hint: ED, CD, F, SL, SP)
Egg dishes
cheese dishes
fish
salads
soups
Comes from the
same plant as
coriander seeds
Has a herbaceous
aroma and flavor
Cilantro
Cilantro Uses
(Hint: P, BhM, SS)
Pho
Banh mi
salsas
Has a minty, sharp
and bitter flavor
Marjoram
Marjoram Uses
(Hint: P&GM, RL, PS)
Pâtés and ground
meats
roast lamb
poultry stuffings
Known as the
“pizza herb”
Has a pungent
aroma
Oregano
Oregano Use
(Hint: TD, PZ)
Tomato dishes
pizza
A bright green color leaf
that has a vegetable
aroma and flavor
Parsley
Parsley Uses
(Hint: G, H, BBG, PT, SP)
Garnish
Hummus
Baba ganoush
Pastas
Soups
Has an intense flavor
and provides a cold
sensation on the
tongue
Peppermint
Peppermint Uses
(Hint: CS, LQ)
Chocolate sauces
liquors
Has a refreshing,
mellow pure flavor
Spearmint
Spearmint Uses
(Hint: GD, MED, TD)
Greek dishes
Middle Eastern
dishes
Turkish dishes
Has a peppery bite and
light herby flavor
Savory
Savory Uses
(Hint: ED, FD, MD, PD, VD)
Egg dishes
Fish dishes
Meat dishes
Poultry dishes
vegetable dishes
Has a light, warm and
sweet flavor with hints
of anise and mint
Tarragon
Tarragon Uses
(Hint: C, E, F, SL & D, TV)
Chicken
Eggs
Fish
salads and salad
dressings
tarragon vinegar
Has a robust peppery
and savory flavor
Sage
Sage Uses
(Hint: B, SG, SF, P, PO)
Beans
Sausage
Stuffings
Pork
poultry
Part of the grass
family that gives a
light fresh citrus and
floral flavor to foods
Lemongrass
Lemongrass Uses
(Hint: SF)
Stuffing
Whole, Dried fruit of the plant
Do not expose to air as it
lessens flavour
Pungent flavor and aroma
Peppercorn
Peppercorn Uses
(Hint: VF, GW/M, FE)
Various foods
Especially good with meats
Works as a flavour enhancer
Used more for providing color than
flavor
Has a peppermint and flowery
aroma
Annatto
Annatto Uses
(Hint: CR, SC, SP, SW)
For coloring rice
Sauces
Soups
stews
Star-shaped
Dried fruit of the plant
Star Anise
Star Anise Uses
(Hint: SFMD, CD)
Good with sweet-flavoured meat
dishes
Chinese Dishes like asado and
siopao
Has the flavors of cinnamon, cloves,
nutmeg and pepper
All Spice
All Spice Uses
(Hint: BM, PI, PF, PD, SG)
Braised meats
Pies
poached fish
puddings
sausages
