DEPARTMENT: Food and Beverage. SECTION: Kitchen Training Manual EFFECTIVE DATE: 01 st Sept SUBJECT: Product Knowledge Herbs, Spices and Seeds

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Gwendolyn Page
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1 Product knowledge Herb s Spices and Seeds Herbs Herb s are the leaves of aromatic plants and are used primarily to add flavour to foods. The chart below contains basic information on each of the most common culinary Herb s. Name Flavour Purchase Form Affinities Basil Spicy with hints of clove and mint Fresh, dried, bottled, Pesto Chicken, rabbit, lamb, shellfish, tomatoes, green beans, summer squash, potatoes, eggplant, parmesan and mozzarella cheese, pasta, rice, soups, stews, sauces, Bay leaf Pungent and piny Dried, extract Stocks, soups, stews, braises, boiling/poaching water for fish and shellfish, tomato and other sauces, marinades, Extract: baked goods, sausages Chervil Parsley-like with a hint of anise Fresh, dried Veal, eggs, cheese, sauces, soups, stews, peas, carrots, spinach, garnish, substitute for parsley Chives Mild oniony Fresh, dried Garnish, poultry, shellfish, veal, eggs, cheese, other dairy products, potatoes, onions, asparagus, peas, artichokes, cauliflower, tomatoes SBI / Copyright 2008 Page 1 of 8

2 Coriander Pungent with sage and citrus notes and soapy after taste Fresh, dried, seeds Curries, stir-fries, pilaffs, marinades, stews, sauces and relishes, shellfish, most meats and poultry, tomatoes, onions, beets, potatoes, chillies, garlic, mint Dill Tangy Fresh, seeds Salads, garnish, soups, sauces, eggs, cheese, other dairy products, potatoes, cucumbers, cabbage, carrots, green beans Fennel Anise/liquorice Fresh, dried Fish and shellfish, lamb, sausage, grains, eggs, cheese, salads, salad dressing, cabbage, beans, burnt on wood or charcoal to flavour grilled items Marjoram Pungent with a hint of balsam Fresh, dried, extract most meat and poultry, forcemeat s, stuffing s, fish, soups, salads, sauces, and dressings, tomatoes, mushrooms, eggplant, most green vegetables Mint Spicy sweet, menthol Fresh, dried Peppermint: tea (leaves), confectionery (usually oil or extract), Spearmint: beverages (tea, fruit drinks, juleps), jelly, and sauces (for lamb, veal, and other sweet and savoury dishes), fruit salads and desserts, peas, cucumbers, eggplant, potatoes, carrots SBI / Copyright 2008 Page 2 of 8

3 Oregano Strong, rich, pungent Fresh, dried Tomato sauces, beef, veal, pork, poultry, game, fish, shellfish, tomatoes, mushrooms, bell peppers, onions, summer squash, potatoes, salads, garlic Parsley Mild, somewhat carrot-like Fresh, dried Salads, garnish, numerous cooked and uncooked preparations, pairs well with garlic and most other Herb s Rosemary Pungent, piny, with hints of ginger and mint Fresh, dried Poultry, lamb, beef, veal, pork, game, some fish, cheese, eggs, tomatoes, mushrooms, squash, peas, spinach Sage Camphor with bitter and citrus notes Fresh, dried Meats (especially pork), poultry, game, some fish, stuffing s, eggs, beans, lentils, batter-fried (young leaves), artichokes, tomatoes, eggplant, onions, green beans, squash, cabbage Savoury Summer: pungent, thyme-like; Winter: pungent, hint of pine Fresh, dried Summer: lamb, sausages, stuffing s, soups, herb butter and vinegar, beans, lentils, rice, green beans, peas, cabbage, eggplant, most root vegetables Winter: forcemeat s, game, soups, beans, grains SBI / Copyright 2008 Page 3 of 8

4 Tarragon Strong, grassy, anise/liquorice Fresh, dried, vinegar Fish, chicken, most meats, forcemeat s, potatoes, tomatoes, onions, leeks, mushrooms, peas, salad dressings, herb butter and vinegar, sauces, eggs, most dairy products Thyme Delicate with a hint of clove Fresh, dried Fish, chicken, most meats, forcemeat s, stuffing s, soups, stocks, stews, tomatoes, eggplant, mushrooms, onions, leeks, asparagus, green beans, broccoli, herb butter and mayonnaise SBI / Copyright 2008 Page 4 of 8

5 Spices Spices are aromatics produced primarily from the bark and seeds of plants. Most spices flavours are quite intense and powerful. Spices are nearly always sold in dried form and may be available whole or ground. Product Name Allspice Anise Caraway Cardamom Cayenne Celery seed Chilli powder Cinnamon Cloves Uses/Affinities Braises, forcemeat s, fish, pickles, desserts Desserts and other baked goods, liqueur Rye bread, pork, cabbage, soups, stews, some cheeses, liqueur (kummel) Curries, some baked goods, pickling, Sauces, soups, most meats, some fish and poultry Salads, salad dressings, soups, stews, tomatoes, some baked goods Chilli and other Mexican dishes, curries Desserts, some baked goods, sweet potatoes, hot beverages, curries, pickles, and preserves Stocks, sauces, braises, marinades, curries, pickling, desserts, some baked goods Coriander seeds Cumin Dill seeds Fennel seeds Fenugreek Ginger Horseradish Juniper Mace Curries, some forcemeat s, pickling, some baked goods Curries, chilli, and other Mexican dishes Pickling, sauerkraut Sausage, fish and shellfish, tomatoes, some baked goods, marinades Curries, meat, poultry, chutney, Fresh: Asian dishes, curries, braises, Ground dry: Some desserts and baked goods Sauces (for beef, chicken, fish), egg salad, potatoes, beets Marinades, braises, (especially game), sauerkraut, gin, and liqueurs Some forcemeat s, pork, fish, spinach, other vegetables, pickles, desserts, and baked good SBI / Copyright 2008 Page 5 of 8

6 Mustard Nutmeg Paprika Pepper Saffron Star anise Turmeric Pickling, meats, sauces, cheese and eggs, prepared mustard Sauces and soups (especially cream), veal, chicken, aspics, spinach, mushrooms, potatoes, other vegetables, desserts, baked goods Braises and stews, sauces, garnish Stocks, sauces, meats, vegetables, universal seasoning Poultry, seafood, rice pilaffs, sauces, soups, some baked goods Asian dishes, especially pork and duck Curries, sauces, pickling, rice SBI / Copyright 2008 Page 6 of 8

7 Salt and Pepper Salt was ones one of the most prized of all seasonings. The expression below the salt shows its importance as an indicator of class differences. The nobles, who sat at the head of the table ( above the salt ) were allowed to use salt; the lesser folk, sitting below the salt, relied on Herb s to flavour their food. Salt is today readily available in numerous forms. Pepper was at one time the single most expensive seasoning in the world. Salt Name Rock salt Table salt Sea salt Kosher salt Curing salt MSG (monosodium glutamate) Description An unrefined, coarse salt not added directly to foods but used in some ice cream machines All-purpose salt made by grinding refined rock salt into fine crystals. May be fortified with iodine and treated with magnesium carbonate to prevent clumping Made by allowing sea water to evaporate, leaving behind salt crystals. Available refined or unrefined, in whole crystals or ground. In its unrefined state, it may be known as sel gries, French for gray salt. Pure refined rock salt, also known as coarse salt or pickling salt. Because it does not contain magnesium carbonate, it will not cloud items to which it is added. Kosher salt is required for koshering foods that must meet Jewish dietary guidelines. A blend of 94% salt and 6% sodium nitrite. Used in a variety of charcuterie items, especially those to be cold smoked. Usually dyed pink to differentiate it from other salts. Saltpetre, which is potassium nitrate, is occasionally used in place of curing salt. A flavour enhancer, without a distinct flavour of its own. SBI / Copyright 2008 Page 7 of 8

8 Pepper Name Pepper corn black Pepper corn white Description Available as whole berries, cracked, or ground. The Telicherry peppercorn is one of the most prized. Mignonette or shot pepper is a combination of coarsely ground or crushed black and white peppercorns. Black pepper corns are allowed to ripen and then husks are removed. May be preferred for pale or light colored sauces. Available in same form as black peppercorns Pepper corn green Cayenne Chilli flakes Paprika Unripe peppercorns that are packed in vinegar or brine; also available freeze-dried A special type of chilli, originally grown in Cayenne in French Guiana. The chilli is dried and ground into a fine powder. The same chilli is used to make hot pepper sauces. Dried, whole red chilli peppers that are crushed or coarsely ground. A powder made from dried sweet peppers (pimentos). Available as mild, sweet, or hot. Hungarians paprikas are considered superior in flavour. SBI / Copyright 2008 Page 8 of 8

Herb And Spice Chart.

Herb And Spice Chart. Herb or Spice Use to Season Facts About Allspice Anise Basil Bay Leaves Caraway Cardamom Cayenne Pepper Use with meat, fish, gravy, soup and stew, pickles, spice cakes & cookies pumpkin