The World of Herbs and Spices in Cooking

Discover the differences between herbs and spices, why they are not used in all dishes, and the importance of using fresh herbs. Learn about common herbs used in cooking, their nutritional benefits, and how to distinguish them. Explore the names of herbs in English and Maltese, and find out about fine herbs and popular herb varieties like parsley, basil, and more.

• Herbs
• Spices
• Cooking
• Culinary
• Kitchen

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Uploaded on Sep 08, 2024 | 2 Views

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1. Herbs & Spices LESSON 17.

2. Herbs & Spices Learning outcome : Understand the differences between the herbs and spices used in the kitchen. Understand why not all herbs and spices are used with all dishes. Understand the importance of using fresh herbs. Know the names of the herbs and spices both in Maltese and in English. Recognize the herbs and spices from each other.

3. Herbs & Spices Of most well known types of herbs ,approximately twelve are generally used in cookery. Herbs may be used Fresh , but the majority are dried , so as to ensure a continuous supply throughout the year. The leaves of herbs contain oil which gives the characteristic smell and flavor. They are simple to grow and where possible any well ordered kitchen should endeavor to have its own fresh herb garden.

4. Herbs & Spices Herbs have no food value but are important from a nutritive point of view in aiding digestion because they stimulate the flow of gastric juices. Since ancient times herbs has been known to contain medical powers in aiding people in their diet. These are the most commonly used herbs. The following are some herbs in English & Maltese

5. Herbs & Spices English Malti Borage Fidloqqom Bay leaf Randa Basel Habaq Chervil Sorfilja Marjoram Merqtux Mint Naghniegh Tarragon Stragun Origano Merqtux salvagg

6. Herbs & Spices Chives Kurrat zghir Garlic Tewm Parsley Tursin Sage Salvia Thyme Saghtar Camomile Camumilla Fennel Buzbiez Rosemary Klin Dill Xibt

7. Herbs & Spices Fine Herbs This is a Mixture of fresh herbs , usually Chervil, Tarragon , and Parsley , which is referred to in many Classical Cookery Recipes

8. Herbs & Spices Parsley is the most commonly used herb worldwide. Its leaves are used always freshly chopped with all kind of savory dishes. Its stems are also used, in stocks and in bouquet garni. Celery is also a commonly used herb especially in Maltese cookery which its stem is used in many local recipes. Its root (CELERIAC) is also used. celeriac celery Basil is one of the most commonly used herbs in the Mediterranean and it is normally used in Salads and in Pasta sauces but today it is also used with other dishes including sweets ice creams and sorbets. It is the main ingredient of the famous Pesto.

9. Herbs & Spices Marjoram is a herb from the Oregano family but it is used differently as it is used mainly with fish dishes and fish soups especially with our Aljotta. Rosemary is a herb which has a very strong flavor so one has to use it in moderation. It is mainly used with roast chicken, Potatoes and with Lamb. Thyme is used in Bouquet Garni, soups, sauces, marinades and stuffing. Wild thyme is widely grown in Malta and was used with roasts. Note it is now protected.

10. Herbs & Spices Spices Spices are natural products obtained from the fruits , seeds , flowers or bark of different trees or shrubs. They contain Oils which aid digestion by stimulating the gastric juices . They also enhance the appearance of food and add a variety of flavours.

11. Herbs & Spices As spices are concentrated in flavor , they should be used sparingly , otherwise they can make foods unpalatable . Most spices are grown in India , Africa , The West Indies and the Far East.

12. Herbs & Spices All Spice or Pimento This so called because the flavor is like a blend of Cloves, Cinnamon and Nutmeg . It is mainly used in Sauces , Sausages , Cakes , Fruit Pies and Milk Pudding.

13. VARIETY OF SPICES VARIETY OF SPICES Type Usage Anise - Fish , Sweets , Creams and Cakes

14. Herbs & Spices Anise Star Anise Fish , Sweets , Creams and Cakes Pork or duck dishes anise

15. Herbs & Spices Gardamon Cinnamon Curries & marinades Pastry & creams

16. Herbs & Spices A spice is a seed, fruit, root, bark, berry, bud or vegetable substance primarily used for flavouring, colouring or preserving food. Spices are distinguished from herbs, which are parts of leafy green plants used for flavouring or as a garnish. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious disease, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling.

17. Herbs & Spices Nutmeg Saffron Potatoes & milk dishes Soup, sauces & rice dishes

18. Herbs & Spices Turmeric Galangal Curries & food colouring Mostly used in Chinese cuisine

19. Five Spice A mixture of anise, fennel , cloves, cinnamon and anise pepper ( Chinese Cookery)

20. TYPICAL MIXED SPICE 4 Parts Allspice 4 Parts Cloves 4 Parts Cinnamon 4 Parts Coriander 1 Part Nutmeg 1 Part Ginger

21. TYPICAL CURRY POWDER 2 Parts Bay Leaves 2 Parts Garlic -4 Parts Cinnamon 3 Parts Ginger 3 Parts Caraway 4 Parts Mace 3 Parts Chilies 40 Parts Coriander 4 Parts Mustard 2 Parts Nutmeg 3 Parts Cloves 4 Parts Pepper 3 Parts Saffron - 3 Parts Allspice 20 Parts Turmeric