Lecture 22 Flashcards
___ are aromatic leaves or seeds from plants of temperate origin.
Herbs
___ are aromatic fruits, flowers, bark, or other plant parts of tropical origin.
Spices
Spices are from ___ places; herbs are from ___ places.
tropical, temperate
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.
volatile, terpenes, isoprene, secondary
Some commonly occurring secondary products of plants include ___ (theol and other essential oils), ___ (tannins and flavinoids), ___ (caffeine, theophylline, e.g.), and glycosides.
terpenes, phenolics, alkaloids
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.
organs, glands, metabolic pathways
Essential oils have flavor, ___ properties, and can kill food-borne bacteria (as in the cases of ___ and ___). They are traditionally used in hotter countries.
antimicrobial, onion, garlic
Cassia is a type of ___. Cinnamon is a type of ___ ___.
bark, inner bark
Cloves are a type of ___ ___. Ginger and turmeric are examples of ___.
flower bud, rhizomes
Nutmeg and mace are an example of ___ and ___. Black pepper is a type of ___. Saffron is a type of ___.
seed, aril, fruit, stigma
New World spices, like ___, ___, and several varieties of ___ peppers (like ___ peppers and ___), were first introduced to ___.
allspice, vanilla, capsicum, chili, paprika, Spain
___ 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.
Cinnamon
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.
cinnamon, 2, quills, Cassia, genus
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.
dried berries, volatile oils
___ pepper berries are picked green, dried for a few days (during which they turn ___ and shrivel), and are sold whole as ___ or as ___ ___.
Black, black, peppercorns, ground pepper