herbs and spices, condiments and colourants present well … · difference between herbs and spices...

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Herbs and spices, condiments and colourants Present well-flavoured food using Salt Combination of flavourants Herbs Spices

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Page 1: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Herbs and spices, condiments and

colourants

Present well-flavoured food using

Salt

Combination of

flavourants

Herbs

Spices

Page 2: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Flavourants

New taste

Chance natural taste

Through natural

and

Artificial flavourants

Chance natural taste

Page 3: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Difference between herbs and spices

Herbs Spices

Fragrant leaves Roots, bark, stems,

flowers, fruit or seeds

Non-woody plants Woody or non-woody

Flavours comes from oil in

the leaves

Stronger flavour

Released when chopped,

crushed, heated

More potent

Fresh or dried Use less

More flavour when fresh Dry, whole or ground

Can add more than

spices

Dried stronger in flavour

Page 4: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Herbs

Basil Dille Mint

Curly

parsley

Bay

leaves Fennel Oregano

Italian

parsley

Chives Marjoram Sage

Thyme

Coriander Rosemary

Page 5: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Fines Herbs

Traditional French herb blend

Parsley, chevil, chives, tarragon

Eggs, poached fish and chicken, sauces and steamed vegetables

Page 6: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Spices

All

spice

Anise

seed Chillies

Cinnamon

Cardomon

Cloves Coriander Ginger Horseradish

Mustard Nutmeg Paprika

Pepper Saffron Star

anise Turmeric Vanilla

Page 7: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Basil

Description and

flavour

Use Origin

Sweet basil –

sweet.

Purple basil –

peppery taste

Pestos

Tomatoes

Tomato-flavoured

dishes

Pasta sauces

Pizzas

Mediterranean

(Italian) dishes

Flavoured oils

Ancient Egypt,

Indie

Persia

Page 8: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Bay Leaves

Description

and flavour

Use Origin

Fragrant tree

leaves.

Taste like

balsam and

honey.

Sharp taste,

spicy and

aromatic

Fresh or dried

leaves.

Marinades.

Stock

Pâtés

Stews

Curries

Stuffings

Pickling

Bouquet garni

Mediterranean

Turkey

Page 9: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Chives

Description and

flavour

Use

Origin

Seasonal

Onion-like leaves.

Hollow centre.

Mauve pink

flowers in

summer.

Loss flavour when

dry.

Salads

Soups

Sauces

Dips

Soft cheeses

Pastas

Omelettes

Garnishes

Europe

Britain

Page 10: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Coriander / Cilantro / Dhania

Description and

Flavour

Use

Origin

All year

Aromatic leaves

with sweet scent

Can use stem

Curries

Pickles

Stir-fries

Meat dishes

Salads

Sauces

Garnish

Ancient Egypt

Southern Europe

Page 11: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Dill

Description

and flavour

Use

Origin

All year

Feather leaves

with unique

spicy anise

and citrus taste

Fish

Eggs

Potatoes

Pickles

Salads

Soups

Cream cheese

Garnish

Mediterranean

Russia

Black Sea

Page 12: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Fennel

Description and

flavour

Use

Origin

All year

Feathery leaves

Smells like

liquorice

Similar to anise

seed

Green beans

Salads

Fish

Chicken stuffing

Cream cheese

Fry or bakes

fennel bulbs

Mediterranean

Southern

Europe

Page 13: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Marjoram

Description

and flavour

Use

Origin

Seasonal

Delicate, sweet

oregano flavour

Add at end of

cooking

Greek and Italian

food:

Tomato sauces

Pasta

Meat dishes

Soups

Pork

Veal

Dumplings Herb

muffins

Mediterranean

Europe

Asia

Page 14: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Mint

Description and

Flavour

Use

Origin

Seasonal

Strong, sweet

with cooling

aftertaste

Peppermint

Spearmint

Chocolate mint

Lamb

Carrots

Yoghurt dressing

Fruit salads

Herb teas and

punches

Mint sauce

Mint jelly

Vegetable garnish

Mediterranean

Europe

Page 15: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Oregano

Description and

flavour

Use

Origin

Known as wild

marjoram

Strong,

aromatic scent

Robust taste

Fish and meat

Pizza and pasta

sauces

Italian, Greek

and Spanish

dishes

Mediterranean

Page 16: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Parsley (curly)

Description

and Flavour

Use

Origin

As garnish

Fresh taste

Slightly peppery

Omelettes

Scrambled eggs

Mashed potatoes

Soups

Meats

Garnish

Mediterranean

Southern

Europe

Page 17: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Parsley (Italian/ Flat leave)

Description and

Flavour

Use

Origin

More robust

flavour than

curly parsley

Use in cooking

Bouquet garni

Salads

Stews

Soups

Europe

Middle East

Page 18: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Rosemary

Description and

Flavour

Use

Origin

Evergreen shrub

Strong flavour

Aromatic, tea-

like aroma and

sweet flavour

Chop leaves fine

For flavour

Use sprig and

remove

Marinades

Sauces

Dressings

Meat dishes

Stews

Potjiekos

Mediterranean

Spain

Page 19: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Sage

Description and

Flavour

Use

Origin

Evergreen shrub

Long greyish

leaves

Musty, smokey

aroma

Rich fatty meats

Pork

Cheese

Pickles

Savoury bread

Flavour butter

for pasta

Deep fry leaves

Mediterranean

Page 20: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Thyme

Description and

Flavour

Use

Origin

Thin, greyish

green leaves

Aromatic,

pungent flavour

Use with stems

for most taste

Potjiekos

Casseroles

Marinades

Sauces

Bouquet garni

Mediteranean

Page 21: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

All spice / Jamaican pepper

Description and

flavour

Use Origin

Taste like

mixture of

nutmeg,

cinnamon and

clove.

Dark-brown,

pea-size berries

from pimento

tree that are

ground

Pickled fish

Stews and

casseroles

Relishes and

chutneys

Can be used in

sweet and

savoury dishes

Jamaica

Southern

Mexico

Page 22: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Anise seed Description and

flavour

Use Origin

Small greenish-

grey seed

Hint of mild

liquorice

Cakes

Baking

Flavour

alcoholic drinks

Spicy cakes

Egypt

Page 23: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Cardamom

Description and

flavour

Use Origin

Warm

Slightly piquant

Lemony

Eucalyptus

flavour

Powder

Dried pods

Loose seeds

Curries

Savoury rice

Coffee

Pastries

Buns

Ice cream

India

Page 24: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Chillies Description and

flavour

Use Origin

Hot and fierce

Dried, ground

seeds – hottest

part of chilli

Differ in heat

and strength of

flavour

Asian and

Chinese food

Curries

Sambals

Tacos

Sauces

Harissa paste

Central

America

Southern

America

Page 25: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Cayenne peper Description and

flavour

Use Origin

Warm, red-

orange colour

Looks like thin,

pointed chilli

Not as hot

Seeds

Fish

Shellfish

Boiled eggs

Cheese sauce

Cayenne

district of

French Guiana

Page 26: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Cinamon

Description and

flavour

Use Origin

Bark of laurel

tree

Sweet taste with

woody

aromaUse as

stick or ground

Ground

stronger flavour

Stick added

during cooking

not to eat

Pancakes

Baklava

Desserts

Hot drinks

Vegetables –

carrots and

pumpkin

Ceylon

Sri Lanka

Page 27: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Cloves

Description and

flavour

Use Origin

Sharp, spicy

flavour

Aromatic,

heavily scented

Small, dried

brown flower

bud

Whole or

ground

Studding ham

Boiled beef

Baking – use

little.

Cloves can be

overpowering

Maluka Islands

of Indonesia

India

Page 28: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Coriander seeds

Description and

flavour

Use Origin

Slightly sweet

piquant flavour

Oval shaped

seeds with a

ridge

Whole or

ground

Meat dishes

Curries

Indian spice

mix

Biltong

Boerewors

Ancient Egypt

Southern

Europe

Page 29: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Ginger

Description

and flavour

Use Origin

Root (rhizome)

Sweet aroma

Hot pungent

taste

Woody, hard,

yellow, fibrous

Hot curries

Stir fries

Sweet dishes

Desserts

Tropical Asia

Page 30: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Horseradish (creamed)

Description and

flavour

Use Origin

Buy grated or

creamed

Hot, pungent

spicy roots

Like very strong

mustard

Sauces and as

condiment with

roast beef,

chicken or fish

Central Europe

Eastern Europe

Page 31: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Mustard seeds

Description and

flavour

Use Origin

Black, yellow and

brown seeds

Paste or sauces is

whole, ground,

bruised and

cracked seeds

mixed with water,

lemon juice, salt.

Sharp, pungent

flavour

Hot dogs

Hamburgers

Sandwiches

Europe

North Africa

Asia

Page 32: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Nutmeg

Description and

flavour

Use Origin

Seed with

sweet, nutty

taste

Strong spicy,

wooden aroma

Spinach

Sauces

Pies

Puddings

Custards

Cake mixtures

Indonesia

Tropical regions

of South East

Asia

Page 33: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Paprika

Description and

flavour

Use Origin

Mild, warm,

sweet

capsicum

flavour

Ground from

dried peppers

Bright red

Versatile

Soups

Casseroles

Sausages

Eggs

Garnish on

baked potatoes

Salads

South America

West Indies

Page 34: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

PEPPER

Description and

flavour

Use Origin

Ground

peppercorns

(berries)

Whole – true

peppery taste –

pungent, woody

aroma, hot, biting

taste.

Most used in

Western cooking

White is mildest

White – blends

better with food

and sauces

Black – stands

out because of

its colour

Tropical India

Page 35: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Saffron

Description and

flavour

Use Origin

Most expensive

spice

Pungent,

honey-like

flavour

Brilliant orange

colour

Dried stigmas of

saffron crocus

flower

Rice dishes

Sauces

Soups

Puddings

Sweets

Southern

Europe

Southern

Western Asia

Page 36: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Star anise

Description and

flavour

Use Origin

Star-shaped

fruit

Sharp aniseed

flavour

Chinese food

Stews

Soups

China

Vietnam

Page 37: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Turmeric

Description and

flavour

Use Origin

Warm, slightly

acrid flavour

Root of ginger-

like plant

Yellow rind

Orange inside

Seasoning and

colouring of

curries

Bobotie

Sauces

Pickles

Chutney

India

Southern Asia

Page 38: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Vanilla Description

and flavour

Use Origin

Sweet flavour

and aroma

Extracted from

seed pods (bean

pod) of an

orchid grown in

tropical climates

– Indonesia,

Madagascar,

Mexico, Central

an Southern

America and

West Indies

Desserts

Cakes

Sweets

Ice cream

Yoghurt

Milk

Custards

Sauces

Mexico

Page 39: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Edible Flowers - Lavender

Description and

flavour

Use Origin

Green-grey,

needle-like

leaves

Fragrant purple

flowers

Strong flavour

Flavoured ice

cream

Crème anglaise

Garnish

Mediterranean

Page 40: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Nasturtium

Description and

flavour

Use Origin

Red, yellow or

orange trumpet

like flowers

Slight peppery

taste

Caper

substitute

Salads

Soft cheese

Egg dishes

Vinegar

South America

Central

America

Page 41: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Rose Geranium

Description and

flavour

Use Origin

Rose-scented

leaves

Herbal tea

Pudding

Punches

Food flavouring

South Africa

Page 42: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Using Herbs

Fresh or

dried

Use smaller

quantities

when dried

Chopped

with knife or

cut with

scissors

Rosemary

Parsley

Pound in

pestle and

mortar for

vinaigrette

or

mayonnaise

Tore basil

Should never

overpower

dish

Start with

small

quantities

Each has

unique

flavour and

aroma that

compliments

certain foods

Rather use

fresh herbs

Page 43: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Use of Spices

Buy small

quantities

Do not keep for

longer than six

months

Should never

overpower dish

Start with small

quantities

Freshly ground

are more

flavoursome

Use pestle and

mortar

Spice grinder

for peppercorns

and coriander

seeds

Page 44: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Seasoning

Enhance the natural flavours of food

Without dramatically changing the

taste

Page 45: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

SALT

o Used by early Assyrians

o Most basic seasoning

o Sodium chloride

o To bring out the flavour of foods

o Preservative

o Sold in block, crystallised or free running

o White, reddish or pink, off-white colour

Page 46: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Salt

East Asian cultures – Not use salt as seasoning

Use soy sauce, fish sauce

oyster sauce

Functions

Preservative

Texture aid in bread-making –

strengthens the gluten

Fermentation control in baking bread

Binder in processed meats

Colour developer in bacon, ham, and

processed meats

Page 47: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Condiments

Any food added to a dish for flavour

Seasoning or sauce that is added to food to complement a

dish

Single serving packets or in original packaging

Page 48: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Prepared mustard

Romans experimented with mustard

Exported to Croul and then to France

Dijon first to prepare mustard

Page 49: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Mustard

English

Strongest

Mustard, flour,

water,salt,

Sometimes lemon sauce.

No vinegar

French

Mild Vinegar

White or red wine

Whole grain

Mild

With mustard seeds

Sweet honey mustard Mild 1 part honey + 1 part

mustard

Sandwiches, chicken

strips, French fries,

salad dressing

Page 50: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Tabasco

Hot, spicy pepper sauce

Made in Lusiana

Tabasco peppers, vinegar and salt

Aged for 3 years in oak barrels

Tabasco bottle remained unchanged

Shelf life is 5 years if stored in cool, dry place

With mayonnaise, olives, mustard, sauces,

marinades and pizza

Page 51: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Worcestershire sauce

From Worcester in England

Original brand name is Lea & Perrins

Fermented sauce = Malt vinegar, spirit vinegar,

sugar, molasses, salt, anchovies, tamarind

extract, garlic, onions, spices and flavouring

Aged for 2 months before bottled

If not opened will be good for 2 years

Welsh rarebit, Ceasar salad, gravy, hamburger

patties, marinades, oysters and Bloody Marys

Page 52: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Soya sauce

Originated 2800 years ago in China

Thin sauce

Fermented soya beans

Light soya is more salty

Darker soya is sweeter

Page 53: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Salsa

Fresh, spicy Spanish or Mexican

sauce

Tomatoes, onions, lime juice,

coriander leaves, chilli peppers and

chopped raw ingredients

E.g mango pineapple salsa

Page 54: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Chutney

Spicy condiment

Chopped fruits or vegetables,

vinegar, sugar and spices

Used in India and South Asian cuisine

Page 55: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Tomato sauce

Thick sauce

Bright red colour

Tangy, sweet-sour taste

China and Malaysia

Page 56: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Vinegar

Sour tasting liquid made from fermented wine

Wine vinegar – produced in France from white or

red wine

-Matured in wood for up to 2

years

-Acidity lower than in white

vinegar or sider vinegars

Page 57: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Balsamic vinegar

Italy

Reduction of white grape juice (30%)

Salad dressings and reductions

Wooden casks

Flavour intensified and become sweeter

Modena modern imitation

Commercial products

Wine vinegar, colouring, caramel,

thickeners

Page 58: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Flavoured vinegars

Flavoured with fruit or herbs

Apple vinegar, raspberry vinegar

Herb vinegars flavoured with tarragon, oregano and thyme

Page 59: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Spirit vinegar

Made from cane sugar

High acidity

Page 60: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Rice vinegar

Popular in Eastern cuisine

Mild acidity

Flavour uncomplexed

Use for salad dressing and sushi

Page 61: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Oils

Vegetable oil

Made from fruit or seeds

Healthier

Liquid at room temperature

Page 62: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Olive oil

From Mediterranean

Made from olives

• Ekstra virgin - highest grade

- only cold pressed once

- salads, salad dressings, sautéing

vegetables, stews, soups, dipping

bread

Vigin - Pressed without heat

chemicals

Cold press – Cold extraction at 30°C

Not heated

Retains aroma, antioxidants and minerals

Page 63: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Sunflower oil

First produced in Mexico

Use as cooking oil

Pressed from sunflower seeds

Can withstand high cooking

temperatures

Light in taste and appearance

Page 64: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Canola oil

1970 in Canada produced

Were made from rapeseed or field

mustard

Today pressed from canola seeds

Contains no cholesterol

Has a high smoking point

Can (Canadian), oil, low, acid

Canola

Page 65: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Grape seed oil

Is a Italian product

Pressed from grape seeds

For high temperature cooking

Stir fries, marinades, salad dressing, mayonnaise

and base for oil infusions e.g. basil oil

Page 66: Herbs and spices, condiments and colourants Present well … · Difference between herbs and spices Herbs Spices Fragrant leaves Roots, bark, stems, flowers, fruit or seeds Non-woody

Avocado oil

First produced in Chili

Pressed from avocados

As cooking oil or as a base for infusions