Food Prep: Herbs & Spices

1. Food Prep: Herbs & Spices - CS1(SS) Foster

2. Learning Objectives • Identify fresh herbs and spices visually • Discuss the characteristics and origins of herbs/spices • Discuss the different market forms • Explain the different uses of herbs/spices

3. Herbs • Fresh herbs are always preferable because their flavor profiles are more complex and complete • Usually, the Navy stocks dried herbs for shelf life (endurance) and to prevent waste (spoilage) • Dried herbs are dehydrated, and this concentrates their flavor (consider in usage) • Rule of thumb: 1 tsp of dry = 3 tsp of fresh • Dried herbs can be added at anytime during cooking depending on desired result (and product) • Fresh herbs take very little time to release flavor, should be added at the end of cooking process • Dried herbs have a 6 month shelf life when in airtight containers

4. Herb Identification • Oregano • Market Forms: Fresh or Dried, Leaf or Ground • Characteristics: Pungent herb, similar to marjoram but stronger. Native to Italy and Mexico, grown domestically (U.S.). • Uses: Italian & Mexican food, tomato sauces, soups sauces, stews meats salads and marinades. • Mint • Market Forms: Herb leaf, fresh or dried. • Characteristics: Aromatic herb with cool flavor. Spearmint and peppermint are most common. • Uses: Lamb, fruits, tea, fruit beverages, peas, carrots, potatoes, jellies, soups, sauces.

5. Herb Identification • Basil • Market Forms: Herb Leaf, Fresh or Dried • Characteristics: Aromatic green leaf, member of mint family. Can be grown fresh in warm weather. • Uses: Tomato dishes, pesto, egg dishes, salads, marinades, fish, compound butters • Tarragon • Market Forms: Fresh, dried or pickled leaf. • Characteristics: Delicate green herb that is both mint & licorice-like. Small oblong leaf. • Uses: Bearnaise sauce, tarragon vinegar, chicken fish, salads, dressings, eggs

6. Herb Identification • Thyme • Market Forms: Fresh or dried herb leaf, crushed or ground. • Characteristics: Tiny brownish green leaf, very aromatic. • Uses: Soups, chowders, stocks, sauces, meats, poultry, salads, dressings. • Bay Leaves • Market Forms: Whole leaf herb. • Characteristics: Stiff, dark green, oblong leaf. Pungent aroma. Reminiscent of sassafras. Comes from Laurel tree. • Uses: Stocks, sauces, soups, stews, braised meats.

7. Herb Identification • Rosemary • Market Forms: Whole leaf herb, fresh or dried. • Characteristics: Light green leaf resembling pine needles, very aromatic. Once grown, very healthy and strong even in cold weather. • Uses: Lamb, fish, beef, sauces, soups, stews, salads, marinades. • Parsley • Market Forms: Fresh leaf herb in bunches, dried. • Characteristics: Green leaf, curly or flat with delicate sweet flavor. Excellent source of Vitamin C. • Uses: Garnish, fried, stews, sauces, salads, vegetables, potatoes.

8. Herb Identification • Cilantro • Market Forms: Leaf herb, dried or fresh. • Characteristics: Light green aromatic leaf. Shape of flat parsley but much more pungent flavor. Leaf from coriander seed. • Uses: Salads, salsa, sauces, soups, eggs, dressings. • Sage • Market Forms: Whole, rubbed or ground herb leaf, fresh or dried. • Characteristics: Pungent grey green herb with fuzzy leaves, oblong shape. • Uses: Stuffings, meat, poultry, soups, stews, salads, fish.

9. Spices • Spices are plant derivatives (bark, seeds, flowers, fruit, etc.) • Whole spices have a longer shelf life than ground • Whole spices have a 3 – 6 month shelf life • Ground spices incorporate uniformly and release flavor faster • Ground spices have a shelf life of 3 months maximum. • Ground spices are best added at the end of the cooking process

10. Spice Identification • Black Pepper • Market Forms: Whole “peppercorns” – black, white or green, cracked, medium or fine ground. • Characteristics: Small hard berry. Black: pungent, aromatic. White: milder. Adds sharp tang to all foods. Green: packed in mild brine. • Uses: Widely used with just about all foods including green in sweets. • Red Pepper Flakes • Market Forms: Dried flakes. • Characteristics: Hot, spicy, powerful. • Uses: Mexican, Cajun, Ethnic foods, salsas, gumbos, etc.

11. Spice Identification • Cayenne Pepper • Market Forms: Ground spice, seed • Characteristics: Ground hot red pepper, very powerful. native of French Guiana. • Uses: In small amounts: soups, sauces, fish, eggs • Chili Powder • Market Forms: Ground spice, blend • Characteristics: Blend of ground cumin, chili pepper, oregano, allspice. Can be mild or hot. • Uses: chili, stews, sauces, ground meats.

12. Spice Identification • Onion Powder • Market Forms: dried powder • Characteristics: mild, flavorful • Uses: soups, sauces, stews • Garlic • Market Forms: Fresh, whole bulb. Dried: granulated, powder or mixed with salt. • Characteristics: Strong, aromatic, member of the onion family. • Uses: Used widely in cooking.

13. Spice Identification • Ginger • Market Forms: Spice, fresh whole, dried powder, candied, crystallized or pickled. • Characteristics: Light brown knobby root from tropical plant. • Uses: Baked goods, desserts, fruits, curry dishes, pickling, chutney, Chinese, Caribbean & Japanese cuisine. • Cinnamon • Market Forms: Stick or ground spice. • Characteristics: Aromatic bark from cinnamon or cassia tree. Reddish brown color. Native of East India. • Uses: Preserves, stewed fruits, breads, pastries, desserts, ham, hot beverages.

14. Spice Identification Nutmeg • Market Forms: Whole or ground spice. • Characteristics: Sweet, aromatic kernel of nutmeg fruit. Grown in Netherlands and East/West Indies. • Uses: Baked goods, pies, cream sauces, soups, chicken, veal, vegetables, desserts, breads. • Allspice • Market Forms: Whole or ground spice. • Characteristics: Small brown berry. Flavor resembles a combination of cinnamon, clove & nutmeg. Native to W. India. • Uses: Sausages, braised meats, poached fish, cooked fruits, puddings, pies, relishes.

15. Spice Identification • Cumin • Market Forms: Whole or ground seed, spice. • Characteristics: Small seed resembling caraway, but lighter in color. Grown in Mexico and Syria. • Uses: Chili and curry powder blends. Sausage, meats, salsa, egg & cheese dishes. • Curry Powder • Market Forms: Ground blend, spice. • Characteristics: Mixture of approx. 20 spices, peppery, yellow in color. Includes tumeric, cumin, coriander, ginger, clove, cinnamon. Can vary from mild to very hot. • Uses: Curry dishes, vegetables, soups, sauces, fish, meat, rice.

16. Spice Identification • Paprika • Market Forms: Ground spice. • Characteristics: Ground from dried sweet red pepper. Spanish: bright & mild. Hungarian: darker, more pungent. • Uses: Asset to bland pale food. Fish, seafood, meats, salads, sauces, dressings, garnish. • Cloves • Market Forms: Whole or ground spice. • Characteristics: Dried flower bud of tropical clove tree, pungent, sweet in flavor. Native of Indonesia. • Uses: Whole: Marinades, stocks, sauces, braised meats, hams & pickling. Ground: pastries, fruits and cakes.

17. Questions?

18. Review • What is the rule for dry to fresh herb usage? • 1 tsp. dry = 3 tsp. fresh • What type if preferable? • Always fresh, if practical • When should you add dry herbs to food? • Anytime, according to the recipe and desired end result • Fresh? • The end, flavor disperses very rapidly

19. Review • What spice is a dried flower bud native of Indonesia? • Cloves. • Small seed resembling caraway native of Mexico & Syria? • Cumin. • Small brown berry native of W. India? • Allspice

20. Review • Light brown bulbous root of a tropical plant? • Ginger • Aromatic green leaf that is grown in warm weather? • Basil • Pungent, grey/green herb with fuzzy leaves? • Sage • Stiff, oblong dry leaf of a Laurel tree? • Bay leaves

21. Questions?