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SPICES 1123

SPICES 1123. Steven C Seideman Extension Food Processing Specialist Cooperative Extension Service University of Arkansas. HISTORY.

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SPICES 1123

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  1. SPICES1123 Steven C Seideman Extension Food Processing Specialist Cooperative Extension Service University of Arkansas

  2. HISTORY • The quest for spices have an important part in world discovery. Marco Polos trips to the orient for spices and Christopher Columbus’s ocean voyage to discover a shorter route to the far east for spices. • The East India Company of England started in the 1600s initiated worldwide colonialism and slavery in their quest for spice trade. • Another module in this series “Food Additives; 1212” discusses salt, sugar and other food additives that effect flavor.

  3. SOME INTERESTING FACTS ABOUT SPICES • Food processors rarely use whole spices because of the microbial content and appearance. • Many natural spices are irradiated or treated with a gas to reduce the microbial load. • Spice extractives are often ‘plated” on dextrose or salt as a carrier.

  4. SPICE COMPANIES • There are several large spice suppliers that can assist in duplicating a flavor match to any product you have. They have highly trained people who can taste a food and tell what spices are in it and how much. • On ingredient labels, the exact spices used do not have to be labeled. Just reads “Spice” or “Spice Extractives”.

  5. SPICES The following covers some of the natural spices including the part of the plant used, description, source and uses arranged in alphabetical order. Descriptions and drawings are from the American Spice Trade Association.

  6. ALLSPICE • ALLSPICE; Whole, ground • Description; Brown berry with clove-like flavor. • Sources; Jamaica, Guatemala, Mexico. • Uses; Baked goods, fruit desserts, yellow vegetables, pickles, relishes, marinades.

  7. ANISE SEED • ANISE SEED; Whole, ground • Description; Small, greenish-brown seeds; Licorice-like taste. • Sources; Spain, Egypt, Mexico. • Uses; Baked goods, especially cookies and fruit pies. Excellent with poultry and veal.

  8. BASIL • BASIL; Whole (leaf). • Description; As packaged, bits of green leaves; aromatic, mildly pungent. • Sources; U.S., Hungary, France, Bulgaria. • Uses; Spaghetti sauce, cooked vegetables (esp. tomatoes), seafood, poultry, salads.

  9. BAY LEAVES • BAY LEAVES; Whole. • Description; Large, pale green leaves; Fragrant, slightly bitter taste. • Sources; Turkey • Uses; Stews, soups, marinades, casseroles of meat, fowl, fish and seafood.

  10. CARAWAY SEEDS • CARAWAY SEEDS; Whole • Description; Curved brown seeds; warm, tangy taste. • Sources; Netherlands, Poland, Denmark. • Uses; Breads, cheese dips and spreads, sauerkraut, pork and beef casseroles.

  11. CARDAMON SEED • CARDAMON SEED; Whole pods; Ground seeds. • Description; Buff or green-colored pods containing small brown seeds; strong, exotic aroma. • Sources; Guatemala, India. • Uses; Coffee cakes, cookies, buns, pumpkin and apple pies, hot coffee.

  12. CELERY FLAKES • CELERY FLAKES; Flakes • Description; Dehydrated flaked stalks of vegetative celery. • Sources; Primarily U.S. • Uses; In any celery-seasoned dishes, especially meat sauces, soups, stews, casseroles, stuffing.

  13. CELERY SEED • CELERY SEED; Whole, ground and as celery salt. • Description; Tiny seeds from a special strain of celery, not the same as the vegetable. • Sources; India, France, China, • Uses; Meat loaves, stews, croquettes, salad dressings, coleslaw and eggs.

  14. CHIVES • CHIVES; freeze-dried. • Description; Small, cross-cut selections of chive shoots, with delicate onion taste. • Sources; U.S. • Uses; Sour cream (for baked potatoes), eggs, cottage cheese, any cooked vegetables, cocktail dips, creamy sauces, salad dressings.

  15. CINNAMON • CINNAMON; Whole stick; ground • Description; Tan to reddish brown sticks or rolled bark with aromatic, sweet, pungent taste. • Sources; Indonesia, China. • Uses; Most important baking spice, also puddings, sweet sauces, and frozen desserts. Excellent with chocolates, most fruits.

  16. CLOVES • CLOVES: Whole; Ground. • Description; Nail-sharp flower bud and stem with strong, sweet aroma. • Sources; Madagascar, Zanzibar, Indonesia. • Uses; (Whole) Pressed into ham and pork. In fruit desserts, pickling fruits, stews, gravies, root vegetables. (Ground) Baked goods, beverages.

  17. CUMIN SEED • CUMIN SEED: (Cominos) Whole; Ground. • Description; Yellowish-brown seeds with strong, aroma, reminiscent of caraway. • Sources; Iran, India. • Uses; In chili and curry powders; deviled eggs, soups, sauerkraut, pork, cheese dishes.

  18. DILL • DILL: Whole seeds or “weed” (leaves). • Description; Light brown, oval seeds with warm, caraway-like taste. Dill weed is milder. • Sources; India(seed); U.S. (weed). • Uses; Pickles, fish, sauces, cabbage, potatoes, green beans, cauliflower, salad dressings, stuffing.

  19. FENNEL SEED • FENNEL SEED; Whole • Description; Yellowish-brown seeds with licorice-like aroma. • Sources; India, Lebanon, China. • Uses; Chicken, seafood sauces and pork dishes, breads, rolls, coffee cakes, sweet vegetables.

  20. GARLIC • GARLIC; Minced; powder; granulated; salt. • Description; Dehydrates forms are the most common. Strong, savory taste. • Sources; U.S. • Uses; All kinds of meats, shellfish, bread, salad dressings, soups, sauces, casseroles.

  21. GINGER • GINGER; Whole, Ground • Description; Irregularly shaped pieces of tan-colored roots with spicy, warm flavor. • Sources; Jamaica, India, Nigeria, China. • Uses; Ginger Ale, gingerbread, spice cakes, cookies, beef and chicken dishes, sauces and marinades

  22. MACE • MACE; Ground. • Description; Lacy, orange-colored layer from nutmeg fruit. Aroma nutmeg-like but stronger. • Sources; Indonesia, West Indies • Uses; Cherry pie, fruit cakes, pound cakes, sweet vegetables, sauces, chowders, creamed spinach or chicken.

  23. MARJORAM • MARJORAM; Whole (leaf); ground. • Description; As packaged, whole bits of grayish-green leaves with aromatic, savory flavor. • Sources; France, Egypt. • Uses; Roast meats, poultry, fish, green vegetables, salads, herbed breads.

  24. MINT FLAKES • MINT FLAKES; Flakes • Description; Broken dried spearmint leaves. • Sources; Egypt, Bulgaria. • Uses; Fruit desserts, spice teas, fruit drinks, tossed green salads, lamb dishes, pickled beets.

  25. MUSTARD SEED • MUSTARD SEED; Whole; Ground; Powdered. • Description; Tiny seeds, yellowish to reddish-brown. Powdered develops sharp, pungent taste when water is added. • Sources; Canada, U.K., Denmark, U.S. • Uses; Powdered-Cheese dishes, deviled eggs, ham salads, sauces. Seed-Pickles, salads.

  26. NUTMEG • NUTMEG; Whole; Ground. • Description; Large, brownish seed (nut); Sweet, warm aroma and taste. • Sources; Indonesia, West Indies. • Uses; Cakes, cookies, pies, puddings, eggnog, custards, any lemon dessert, corn, creamed spinach, chicken, seafood.

  27. ONION • ONION: Instant minced, diced, chopped, sliced, flakes, salad onion, minced green, powder, granulated, salt. • Description; Dehydrated forms of onion with characteristic taste. • Sources; U.S. • Uses; Most dishes except dessert, esp meats, poultry, seafood, salads, vegetables, soups, sauces, eggs.

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