Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger,...

42
Spice Your Life Spices and Herbs

Transcript of Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger,...

Page 1: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

Spice Your Life

Spices and Herbs

Page 2: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

Spices

• Spices come from:– the bark (cinnamon),– root (ginger, onion,

garlic)– buds (cloves, saffron)– seeds (yellow

mustard, poppy, sesame)

– berry (black pepper),– fruit (allspice, paprika)

of tropical plants and trees.

Page 3: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

Herbs• Herbs are leaves of low-

growing shrubs. Examples are parsley, chives, marjoram, thyme, basil, caraway, dill, oregano, rosemary, savory, sage and celery leaves.

• These can be used fresh or dried. Dried forms may be whole, crushed, or ground.

• Many dehydrated vegetable seasonings are available. These include onion, garlic … and shallots.

• Seasoning blends are mixtures of spices/herbs.

Page 4: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

4

Contents1. Fat, Sugar and Salt Reduction Tips2. Flavor and Food Combinations3. Common Substitutions4. General Rules for Amounts5. When to Add Spices and Herbs6. Storing Spices and Herbs7. How Long to Keep

Page 5: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

5

Contents1. Fat, Sugar and Salt Reduction Tips2. Flavor and Food Combinations3. Common Substitutions4. General Rules for Amounts5. When to Add Spices and Herbs6. Storing Spices and Herbs7. How Long to Keep

Page 6: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

6

Spices and herbs can help retain flavor in your foods while cutting back on fat, sugar and salt.

Page 7: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

7

“ … removing a tablespoon of fat removes about 10 grams of fat and 100 calories — an amount which could represent a 10 pound weight loss in a year.

The calories in herbs and spices are far less than in breadings, batters, gravies, sauces and fried foods.”

Source: Ann A. Hertzler, PhD, RD, Herbs and Spices, Virginia Cooperative Extension

Page 8: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

8

1 tablespoon sugar = 45 calories

Reduce or eliminate sugar by using sweet-tasting spices:

Allspice Anise Cardamom Cinnamon

• Cloves• Ginger• Mace• Nutmeg

Page 9: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

9

Source: American Spice Trade Association

Black pepper Garlic powder Curry powder Cumin Dill seeds Basil Ginger Coriander Onion powder

Savory flavors and flavors with “bite,”are the most effective in replacing thetaste of salt. Examples include:

Page 10: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

10

Use POWDERED garlic or onion rather than their SALT form.

Generally, use half as much of the powdered form.

Page 11: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

11

Check seasoning labels to see if “salt” or “sodium” are listed among the ingredients.

Page 12: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

12

Contents1. Fat, Sugar and Salt Reduction Tips

2. Flavor and Food Combinations3. Common Substitutions4. General Rules for Amounts5. When to Add Spices and Herbs6. Storing Spices and Herbs7. How Long to Keep

Page 13: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

13

Beef• Bay leaf• Marjoram• Nutmeg• Onion• Pepper• Sage• Thyme

Page 14: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

14

Pork• Garlic• Onion• Sage• Pepper• Oregano

Page 15: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

15

Poultry• Ginger• Marjoram• Oregano• Paprika• Poultry seasoning• Rosemary• Sage• Tarragon• Thyme

Page 16: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

16

Fish• Curry powder• Dill• Dry mustard• Marjoram• Paprika• Pepper

Page 17: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

17

Contents1. Fat, Sugar and Salt Reduction Tips2. Flavor and Food Combinations

3. Common Substitutions4. General Rules for Amounts5. When to Add Spices and Herbs6. Storing Spices and Herbs7. How Long to Keep

Page 18: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

18

For each 1 teaspoon of apple pie spice, substitute a COMBINATION of: •1 teaspoon cinnamon•1/8 teaspoon nutmeg

Page 19: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

19

For each 1 teaspoon of pumpkin pie spice, substitute a COMBINATION of these ground spices:

•1 teaspoon cinnamon•1/4 teaspoon ginger•1/8 teaspoon nutmeg•1/8 teaspoon allspice

Page 20: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

20

For each 1-1/2 teaspoon of Italian seasoning, substitute a COMBINATION of:

1/4 teaspoon EACH of crumbled, dried oregano leavesmarjoram leavesbasil leaves

1/8 teaspoon rubbed sage

Page 21: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

21

Contents1. Fat, Sugar and Salt Reduction Tips2. Flavor and Food Combinations3. Common Substitutions

4. General Rules for Amounts5. When to Add Spices and Herbs6. Storing Spices and Herbs7. How Long to Keep

Page 22: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

22

If possible, start with a tested recipe from a reliable source.

If creating a recipe, begin by trying one or two spices or herbs.

Page 23: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

23

The amount to add varies with the:

• Type of recipe• Spice or herb• Personal preference

Page 24: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

24

Approximate EQUIVALENT amounts of different forms of herbs are:

– 1 tablespoon finely cut fresh herbs

– 1 teaspoon crumbled dried herbs

– 1/4 to 1/2 teaspoon ground dried herbs

Page 25: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

25

• Start with 1/8 teaspoon for cayenne pepper and garlic powder; adjust as needed.

• Red pepper intensifies in flavor during cooking; add in small increments.

Page 26: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

26

When doubling a recipe:

– DO NOT double spices and herbs.

– Increase amounts by 1-1/2 times.

– Taste, add more if needed.

Page 27: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

27

Contents1. Fat, Sugar and Salt Reduction Tips2. Flavor and Food Combinations3. Common Substitutions4. General Rules for Amounts

5. When to Add Spices and Herbs6. Storing Spices and Herbs7. How Long to Keep

Page 28: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

28

The time during preparation at which you add spices and herbs influences their flavor.

Page 29: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

29

As a general rule, add

FRESH HERBS near the end of cooking or just before serving

Prolonged heating can cause flavor and aroma losses.

Page 30: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

30

More delicate fresh herbs can be added a minute or two before the end of cooking or sprinkled on food before serving. Examples include:• Basil• Chives • Cilantro• Dill leaves

• Parsley• Marjoram• Mint

Page 31: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

31

Less delicate fresh herbs can be added about the last 20 minutes of cooking. Examples include:– Dill seeds– Rosemary– Tarragon– Thyme

Page 32: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

32

Follow these tips and techniques for best taste when adding DRIED SPICES and HERBS.

Page 33: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

33

WHOLE dried spices and herbs (such as whole allspice and bay leaves):

– Release flavors slower than crumbled or ground ones.

– Are ideal for dishes cooking an hour or more, such as soups and stews.

Page 34: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

34

GROUND dried spices and herbs:

– Release their flavor quickly.

– May taste best in shorter-cooking recipes or added nearer the end of longer-cooking ones.

Page 35: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

35

CRUMBLED dried herbs may differ:

– Milder herbs (such as basil)

may flavor best added toward end of cooking.

– More robust herbs (such as thyme) can stand longer cooking periods.

Page 36: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

36

Contents1. Fat, Sugar and Salt Reduction Tips2. Flavor and Food Combinations3. Common Substitutions4. General Rules for Amounts5. When to Add Spices and Herbs

6. Storing Spices and Herbs7. How Long to Keep

Page 37: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

37

To prevent flavor and color loss, AVOID:

Moisture

Light

Heat

Air

Page 38: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

38

Store in tightly covered containers.

Store in a dark place away from sunlight, such as inside a cupboard or drawer.

Page 39: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

39

AVOID storage above dishwasher, microwave, stove, refrigerator or near a sink or heating vent.

If storing in an open spice rack,store away from heat, light and moisture.

Page 40: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

40

Contents1. Fat, Sugar and Salt Reduction Tips2. Flavor and Food Combinations3. Common Substitutions4. General Rules for Amounts5. When to Add Spices and Herbs6. Storing Spices and Herbs

7. How Long to Keep

Page 41: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

41

As a general rule, keep:– 1 year: Herbs or GROUND

spices– 2 years: WHOLE spices

Buy a smaller container until you determine how fast you’ll use a particular spice or herb.

Page 42: Spice Your Life Spices and Herbs. Spices Spices come from: –the bark (cinnamon), –root (ginger, onion, garlic) –buds (cloves, saffron) –seeds (yellow.

42

Check a whole spice ― such as a clove or cinnamon stick ― by breaking, crushing or scraping it before smelling it.

Check an herb or a ground spice by rubbing a small amount in your hand. If the aroma is fresh, rich and immediate, it can still flavor foods