Lecture 22 Flashcards

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1
Q

___ are aromatic leaves or seeds from plants of temperate origin.

A

Herbs

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2
Q

___ are aromatic fruits, flowers, bark, or other plant parts of tropical origin.

A

Spices

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3
Q

Spices are from ___ places; herbs are from ___ places.

A

tropical, temperate

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4
Q

Essential oils are ___ substances that contribute to the essence, or aroma, of certain plants. They’re chemically classified as ___ and are a type of unsaturated hydrocarbon called ___. They are ___ plant products.

A

volatile, terpenes, isoprene, secondary

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5
Q

Some commonly occurring secondary products of plants include ___ (theol and other essential oils), ___ (tannins and flavinoids), ___ (caffeine, theophylline, e.g.), and glycosides.

A

terpenes, phenolics, alkaloids

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6
Q

Essential oils are distributed in plant ___ (leaves, flowers, and fruits) via specialized cells/___. They are the end products of ___ ___, attract pollinators, and fend off insects, bacteria, and fungi.

A

organs, glands, metabolic pathways

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7
Q

Essential oils have flavor, ___ properties, and can kill food-borne bacteria (as in the cases of ___ and ___). They are traditionally used in hotter countries.

A

antimicrobial, onion, garlic

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8
Q

Cassia is a type of ___. Cinnamon is a type of ___ ___.

A

bark, inner bark

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9
Q

Cloves are a type of ___ ___. Ginger and turmeric are examples of ___.

A

flower bud, rhizomes

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10
Q

Nutmeg and mace are an example of ___ and ___. Black pepper is a type of ___. Saffron is a type of ___.

A

seed, aril, fruit, stigma

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11
Q

New World spices, like ___, ___, and several varieties of ___ peppers (like ___ peppers and ___), were first introduced to ___.

A

allspice, vanilla, capsicum, chili, paprika, Spain

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12
Q

___ comes from the bark of a tree. It is one of the oldest and most valuable spices, native to India and Sri Lanka. Its use is documented in ancient Egyptian, Greek, Roman, Chinese, and Biblical accounts.

A

Cinnamon

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13
Q

To get ___, ___-year-old stems and twigs are cut; their bark is removed; the outer layer of the bark is scraped away and the inner bark curls into ___. ___ is similar, even in the same ___, but the whole bark is used; it’s cheaper and often sold as cinnamon.

A

cinnamon, 2, quills, Cassia, genus

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14
Q

Black and white pepper come from ___ ___ from a vine native to India and the East Indies. The biting flavor is due to ___ ___. It’s strongest when first ground, but the spice loses flavor after grinding.

A

dried berries, volatile oils

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15
Q

___ pepper berries are picked green, dried for a few days (during which they turn ___ and shrivel), and are sold whole as ___ or as ___ ___.

A

Black, black, peppercorns, ground pepper

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16
Q

With white pepper, the berries are allowed to ripen on the vine; the ___ ___ is then removed, leaving a grayish-white kernel that is ___. It’s slightly milder than black pepper.

A

outer hull, ground

17
Q

Cloves were used in ancient China to sweeten the breath of court officials. It’s native to the ___ (the Spice Islands) and comes from the unopened flower buds of an ___ tree. Buds are dried and marketed as whole cloves or are ___.

A

Moluccas, evergreen, ground

18
Q

___ oil has been used in medicines, disinfectants, mouthwashes, toothpastes, soaps, and perfumes.

A

Clove

19
Q

___ and ___ are two spices from the fruit of a single plant, which comes from a tree native to the ___ (Spice Islands).
The fruit is apricot-like, with a fleshy mesocarp and an aril-covered endocarp (aril is a thin red net-like covering around the endocarp). The aril is dried and ground as ___; the stony endocarp and seed are dried until the seed rattles. This seed is ___, and it can be sold whole or ground. Both spices are similar: strong, spicy, slightly bitter, aromatic.

A

Nutmeg, mace, Moluccas, mace, nutmeg

20
Q

___ comes from the ___ of a small herbaceous perennial that is native to tropical Asia but cultivated throughout the tropics. It has a spicy, hot, pungent aroma and taste.
It was introduced to the New World by the ___ so successfully that by 1547, ___ was exporting it, and still has the best ___ today.

A

Ginger, rhizomes, Spanish, Jamaica, ginger

21
Q

Turmeric is native to tropical Asia, and is a dried ___ in the same family as ___. It is used as a bright yellow dye for food and fabric, and is an ingredient in yellow mustard. It is one of the main spices in curry powder, and often a substitute for ___.

A

rhizome, ginger, saffron

22
Q

Saffron is the world’s most expensive spice. It comes from the ___ of a ___ that is native to eastern ___ countries and Asia Minor. It was highly desired by many ancient civilizations as a ___ and ___. Today, ___ is its leading producer.

A

stigmas, crocus, Mediterranean, spice, dye, Spain

23
Q

It takes the ___ of around 75k to 100k ___ to make one pound of saffron. Each gram is $7-8 - over $___ per ounce. It has a flavor that is pungent, bitter, and slightly musky, and is widely used in French, Spanish, Middle Eastern, and Indian cooking.

A

stigmas, crocuses, 200

24
Q

___ peppers were introduced to Spain by Columbus. Their fruits are as pungent as ___ ___ from Asia.
They were cultivated for thousands of years in tropical America: fragments of a ___ year old chili pepper were discovered in a ___ cave.

A

Capsicum, black pepper, 9000, Mexican

25
Q

Chili peppers are fruits of the genus ___, of which there are several cultivated species with hundreds of varieties. ___ is a member of the tomato family ___.
Chili pepper fruits are ___. Immature fruits are ___, and mature fruits vary in shape and color.

A

Capsicum, Capsicum, Solanaceae, berries, green

26
Q

Capsicum ___ is the most widely-cultivated chili pepper. Capsicum frutescens has a more fiery taste like a ___ pepper, and is mainly in the ___.
Chili powders can be prepared by ___ dried peppers and blending in other spices.

A

annuum, tabasco, tropics, grinding

27
Q

Vanilla is the only spice obtained from an ___: a perennial vine native to the humid tropical rainforests of C. America and ___. It produces elongated ___ which are processed into vanilla ___.

A

orchid, Mexico, pods, beans

28
Q

Vanilla pods are picked ___ and then ___ for several months to develop their characteristic flavor. The ___ ___ are percolated with a solution of ___ to produce vanilla extract.

A

green, cured, cured beans, alcohol

29
Q

Vanilla was an important commodity among the ___; it was used as flavoring, perfume, medicine, and even as tribute. It was used in the preparation of the drink ___.
Today, ___ leads the world in the cultivation of vanilla beans.

A

Aztecs, chocolatl, Madagascar

30
Q

___ comes from the dried berries of a New World ___ tree. It was used by the ___ civilization and Europeans first saw it in the 1570s. It has a multifaceted flavor like a combination of cinnamon, nutmeg, and cloves.

A

Allspice, evergreen, Mayan