thursday lecture – spices & herbs reading: textbook, chapter 8
TRANSCRIPT
Thursday Lecture – Spices & Herbs
Reading: Textbook, Chapter 8
Artificial Sweeteners
High Intensity Sweeteners
– much more sweet than sucrose, so only a little bit needed
-often a “bulking agent” such as maltodextrin added for “mouth feel”
Stevia – banned in US by FDA until 2008, from plant of same name
Aspartame (Equal, Nutrasweet)
Sucralose (Splenda) – heat stable
Neotame
Acesulfame potassium
Saccharin (Sweet n low) – rat cancers
FDA – regulates these as “food additives”, so must be shown to be safe
GRAS = “generally recognized as safe” – applies to substances naturally available and widely used before 1958
Quiz
Quiz
1.Sugar cane is a member of which family of plants (common name or scientific name)?
2. What is the general name for the series of events that led to re-establishment of contact between Europe and the Middle East in the 11th-13th centuries that resulted in products such as sugar and spices to be introduced into Europe?
Plant Flavors - More Terms
Culinary Botanical Medicinal
Herb
Plant Flavors - More Terms
Culinary Botanical Medicinal
Herb leafy flavoring
used in cooking
Plant Flavors - More Terms
Culinary Botanical Medicinal
Herb leafy flavoring non-woody
used in cooking plant
Plant Flavors - More Terms
Culinary Botanical Medicinal
Herb leafy flavoring non-woody plant used in
used in cooking plant medicine
Plant Flavors - More Terms
Culinary Botanical Medicinal
Herb leafy flavoring non-woody plant used in
used in cooking plant medicine
Spice flavoring derived -- --
from non-leaf part
of tropical/subtropical
plant
Some Plant Chemistry
Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors
Figure 8.2, p. 194
Some Plant Chemistry
Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors
Synonym – volatile oil
Figure 8.2, p. 194
Some Plant Chemistry
Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors
Synonym – volatile oil
Mostly terpenes, but some other compounds
- Volatile
- Organic
Figure 8.2, p. 194
Some Plant Chemistry
Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors
Synonym – volatile oil
Mostly terpenes, but some other compounds
- Volatile
- Organic
Compounds are usually present as a mixture in natural materials
Figure 8.2, p. 194
Location in Plants of Essential Oils
Typically occur in specialized cells, glands or vessels
Figure 8.3, p. 196
Location in Plants of Essential Oils
Typically occur in specialized cells, glands or vessels
Figure 8.3, p. 196
Lavender (Lavendula)
Location in Plants of Essential Oils
Typically occur in specialized cells, glands or vessels
Figure 8.3, p. 196
Lavender (Lavendula)
Peppermint (Mentha)
Location in Plants of Essential Oils
Typically occur in specialized cells, glands or vessels
Tomato leaf – glands and hairs
Figure 8.3, p. 196
Lavender (Lavendula)
Peppermint (Mentha)
History of Use of Spices & Herbs
5200 yrs BP Embalming practiced in EgyptFigure 8.5, p. 198
History of Use of Spices & Herbs
5200 yrs BP Embalming practiced in Egypt
4500 yrs BP Use of garlic and onions
Figure 8.5, p. 198
History of Use of Spices & Herbs
5200 yrs BP Embalming practiced in Egypt
4500 yrs BP Use of garlic and onions
3400 yrs BP Trade routes already established across Asia
Figure 8.5, p. 198
History of Use of Spices & Herbs II
2400 yrs bp – Greeks used spices in medicine and food
Figure 8.6, p. 199
History of Use of Spices & Herbs II
2400 yrs bp – Greeks used spices in medicine and food
2000 yrs bp – Roman empire had widespread use of spices
Figure 8.6, p. 199
History of Use of Spices & Herbs II
2400 yrs bp – Greeks used spices in medicine and food
2000 yrs bp – Roman empire had widespread use of spices
641-1096 AD – Dark Ages, European use of spices reduced
Figure 8.6, p. 199
History of Use of Spices & Herbs II
2400 yrs bp – Greeks used spices in medicine and food
2000 yrs bp – Roman empire had widespread use of spices
641-1096 AD – Dark Ages, European use of spices reduced
1096 AD – Crusades, spices rediscovered by Europeans
Figure 8.6, p. 199
History of Use of Spices & Herbs II
2400 yrs bp – Greeks used spices in medicine and food
2000 yrs bp – Roman empire had widespread use of spices
641-1096 AD – Dark Ages, European use of spices reduced
1096 AD – Crusades, spices rediscovered by Europeans
1400s – search for new trade routes and sources for spices
Figure 8.6, p. 199
History of Use of Spices & Herbs II
2400 yrs bp – Greeks used spices in medicine and food
2000 yrs bp – Roman empire had widespread use of spices
641-1096 AD – Dark Ages, European use of spices reduced
1096 AD – Crusades, spices rediscovered by Europeans
1400s – search for new trade routes and sources for spices
1606-1796 – Dutch dominate spice trade
Figure 8.6, p. 199
Mediterranean Herbs & SpicesLamiaceae (=Labiatae) – Mint Family Figs. 8.7, 8.8, p. 200-201
Mediterranean Herbs & SpicesLamiaceae (=Labiatae) – Mint Family Figs. 8.7, 8.8, p. 200-201
Mediterranean Herbs & SpicesFigs. 8.7, 8.8, p. 200-201
Mediterranean Herbs & SpicesFigure 8.10, p. 203Apiaceae (=Umbelliferae) – Carrot Family
Are you going to Scarborough Fair?
Parsley, sage, rosemary and thyme,
Remember me to one who lives there,
For once she was a true love of mine.
Have her make me a cambric shirt,
Parsley, sage, rosemary and thyme,
Without a seam or fine needle work,
And then she'll be a true love of mine.
Have her wash it in yonder dry well,
Parsley, sage, rosemary and thyme,
Where ne'er a drop of water e'er fell.
And then she'll be a true love of mine.
Have her find me an acre of land
Parsley, sage, rosemary and thyme,
Between the sea and over the sand,
And then she'll be a true love of mine…
Are you going to Scarborough Fair?
Parsley, sage, rosemary and thyme,
Remember me to one who lives there,
For once she was a true love of mine.
Have her make me a cambric shirt,
Parsley, sage, rosemary and thyme,
Without a seam or fine needle work,
And then she'll be a true love of mine.
Have her wash it in yonder dry well,
Parsley, sage, rosemary and thyme,
Where ne'er a drop of water e'er fell.
And then she'll be a true love of mine.
Have her find me an acre of land
Parsley, sage, rosemary and thyme,
Between the sea and over the sand,
And then she'll be a true love of mine…
“Language” of flowers:
Parsley – removes bitterness
Sage – Strength
Rosemary – Faithfulness
Thyme - Courage
Apiaceae - Dill
Figure 8.11, p. 204
Apiaceae – “Seeds”anise caraway
Figure 8.11, p. 204
Brassicaceae Black mustard White mustard
Figure 7.12, p. 167
Brassicaceae Armoracia rusticana – horseradish
Figure 8.12, p. 205
Brassicaceae Armoracia rusticana – horseradish
Figure 8.12, p. 205 Wasabia japonica –
Japanese horseradish
GlucosinolatesOrganic compounds, contain sulfur
GlucosinolatesOrganic compounds, contain sulfur
In plant – combined with glucose (sugar) harmless
GlucosinolatesOrganic compounds, contain sulfur
In plant – combined with glucose (sugar) harmless
When cells rupture – mix with enzyme/water produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also)
GlucosinolatesOrganic compounds, contain sulfur
In plant – combined with glucose (sugar) harmless
When cells rupture – mix with enzyme/water produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also)
1. How cabbage butterflies find your cole crops - isothiocyanates
GlucosinolatesOrganic compounds, contain sulfur
In plant – combined with glucose (sugar) harmless
When cells rupture – mix with enzyme/water produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also)
1. How cabbage butterflies find your cole crops - isothiocyanates
Glucosinolates
2. Why overcooked broccoli tastes/smells bad:
Sinigrin --> allyl isothiocyanate --> H2S (hydrogen sulfide)
Organic compounds, contain sulfur
In plant – combined with glucose (sugar) harmless
When cells rupture – mix with enzyme/water produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also)
1. How cabbage butterflies find your cole crops - isothiocyanates
Cooking herbs - EurasiaArtemisia - tarragon
Laurus – Bay leafFigure 8.13, p. 205
Asiatic Spices - Cinnamon
Figures 8.15, 8.26, 8.27, p. 206-207
Asiatic Spices – Black PepperPiper nigrum – PiperaceaePepper – drupe, dried and processed
Black pepper – fermented, dried (“peppercorn”)
White pepper – mesocarp allowed to rot
Green pepper – pickled in brine or vinegar
Figure 8.24, p. 210
New World Spices - CapsicumCapsicum – Solanaceae
C. annuum – Sweet, bell peppers
C. frutescens – hot peppers
C. chinense – hot peppers
Figure 8.27, p. 211
How hot is hot? – Scoville Scale
Successive dilutions no more heat detected
How hot is hot? – Scoville Scale
Successive dilutions no more heat detected
Bell pepper – 0 (no heat at all)
How hot is hot? – Scoville Scale
Successive dilutions no more heat detected
Bell pepper – 0 (no heat at all)
Banana pepper – 100-500
Jalapeno pepper – 2,500-8,000
How hot is hot? – Scoville Scale
Successive dilutions no more heat detected
Bell pepper – 0 (no heat at all)
Banana pepper – 100-500
Jalapeno pepper – 2,500-8,000
Grains of Paradise – still another Pepper
Aframomum melegueta – member of ginger family, Zingiberaceae
Native to subsaharan Africa
“Melegueta pepper” – used by Romans, Europeans as peppery spice
Tuesday Lecture – Vegetable Oils and Waxes
Reading: Textbook, Chapter 9