Creative Additives

Chapter 28

Objectives

• Compare characteristics of different herbs and spices.

• Explain how to use, buy, and store herbs.• Choose seasoning, that will add desired flavors

to foods.• Use garnishes and other techniques to make

dishes appealing.

Key Terms

• Condiments• Garnish• Herbs• Seasoning Blend• Spices

Herbs and Spices

• Herb – flavorful leaves and stems of soft, succulent plants that grow in a temperate climate.

• Spices – are the dried buds, bark, fruits, seeds, stems, and roots of aromatic plants and trees that grow in tropical or subtropical regions.

• Seasoning blend – convenient combination of herbs and spices.

Guidelines for Spices and Herbs

• Recipes usually use dried herbs• Begin with the basics.• Herbs and spices vary in strength. Start out

with ¼ teaspoon for four servings, you can always add more.

• Herbs are more potent dried.• Wash fresh herbs before using them.

Guidelines for Spices and Herbs

• To release flavor crush dried herbs before adding to a recipe.

• In hot foods add herbs and spices at least 10 minutes before the end of the cooking time.

• In cold mixtures, such as salad dressing, add at least 30 minutes to several hours before the end.

Garnishes

• Garnish – small, decorative piece of food used to enhance the appearance of a dish.

9

To prevent flavor and color loss, AVOID:

Moisture

Light

Heat

Air

10

Store in tightly covered containers.

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

11

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.

12

Refrigerator/freezer storage?

• Refrigerate paprika, chili powder and red pepper for best color retention, especially in summer or hotter climates.

• Spices and herbs can get wet if condensation forms when a container from a refrigerator or freezer is left open in a humid kitchen.

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Here are some guidelines to help you determine when it’s time to TOSS your spices and herbs.

14

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.

15

If a spice or herb smells strong and flavorful, it’s probably still potent.

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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