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Herb/Spice Herb/Spice

Herb/Spice - PowerPoint Presentation

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Uploaded On 2017-08-23

Herb/Spice - PPT Presentation

Visual Test Blank 1 Flavor  Fragrant and spicy almost peppery Great with  Tomatoes vegetables poultry grilled pizzas salads Notes  Its best used as whole leaves or torn Smaller leaves at top of bunch are the sweetest ID: 581343

notes flavor baked great flavor notes great baked goods sweet leaves dishes bitter spicy soup fish similar fresh poultry

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Presentation Transcript

Slide1

Herb/Spice

Visual TestSlide2

BlankSlide3

1

Flavor:

 Fragrant and spicy — almost peppery

Great with:

 Tomatoes, vegetables, poultry, grilled pizzas, salads

Notes: It's best used as whole leaves or torn. Smaller leaves at top of bunch are the sweetest.Slide4

2

Flavor:

 fragrance is herbal, slightly floral, and somewhat similar to 

oregano

 and 

thyme Great with: soups, stews, meat, seafood and vegetable dishes Notes:

 The leaves are most often used whole (sometimes in a 

bouquet garni

) and removed before serving (they can be abrasive in the digestive tract) Slide5

3

Flavor:

 Subtle onion with grass-like leaves

Great with:

 Egg dishes, soups, sauces, baked potatoes, fish

Notes: Snip with scissors for best results, makes a pretty garnish.Slide6

4

Flavor:

 A lively flavor; soapy, some say; looks similar to flat-leaf parsley

Great with:

 Asian, Mexican and Indian dishes; mix in salsas and chutneys

Notes: Leaves become bitter after plant flowers. Dried seeds are the spice coriander.Slide7

5

Flavor:

 Fresh and grassy; feathery leaves used in pickle brine

Great with:

 Tuna salad, omelets, vegetables, seafood dishes, yogurt dressing for cucumbers, herb vinegars

Notes: Use fresh or add to hot food just before serving.

Slide8

6

Flavor:

 Cool; brightens up both savory and sweet dishes

Great with:

 Beverages, jellies, sauces, marinades for meat and vegetables; often tossed with buttered peas

Notes: To dry, hang in a dark place with low humidity.Slide9

7

Flavor:

 Earthy; balances acidic tomatoes — hence common on pizza

Great with:

 Lamb, beef, eggs, beans, eggplant

Notes: It's closely related to marjoram (but more pungent), so they aren't classified separately.Slide10

8

Flavor:

 Peppery and fresh;

one

is milder than

the other.Great with: Salads, vegetables (especially potatoes), pastaNotes: Either variety is a breath freshener.Slide11

9

Flavor:

 Pungent aroma and pine flavor

Great with:

 Mediterranean dishes, lamb, poultry, fish, breads; add sprigs or finely chopped leaves to long-cooking stews

Notes: When grilling, sturdier stems make good skewers; branches can be a basting brush.Slide12

10

Flavor:

 Very aromatic and woodsy.

Great with:

 Fresh sausage, holiday stuffing for turkey, rich meats like pork, goose and duck.

Notes: Soft Downy leaves. Deep-fried ___ is a lovely garnish.Slide13

11

Flavor:

 Reminiscent of licorice

Great with:

 Poultry, fish, shellfish, vegetables, vinegar and eggs; indispensable in the French béarnaise sauce

Notes: Two types; French is preferred over the more bitter Russian.Slide14

12

Flavor:

 Minty and citrusy

Great with:

 Mediterranean dishes, stews, eggs, seafood, poultry; toss sprigs into boiling water to flavor steamed rice

Notes: Strip leaves from stems by pulling through fork tines.Slide15

13

Flavor:

 Cinnamon, nutmeg and clove.

Great with:

 Braises, forcemeat, fish, pickles, dessert.

Notes: Columbus thought it was pepper.Slide16

14

Flavor:

 Light citrus flavor.

Great with:

 Soup, stew, sauce

Notes: imparts yellowish/orange color.Slide17

15

Flavor:

 Sweet, spicy licorice.

Great with:

 Southeast Asian, savory dishes, desserts, baked goods, liquor.

Notes: Similar to fennel.Slide18

16

Flavor:

 Delicate, similar to, but sweeter than anise seeds.

Great with:

 Austrian, German, Hungarian, rye bread, soup, stew, cheese, liqueur.

Notes: Parsley family.Slide19

17

Flavor:

 Strong aroma, sweet spicy flavor.

Great with:

 Curries, baked goods, pickles.

Notes: Chai tea.Slide20

18

Flavor:

 Strong celery flavor.

Great with:

 Salad, coleslaw, salad dressing, soup, stew, tomatoes, baked goods.

Notes: Seed of lovage.Slide21

19

Flavor:

 Sweet, warm.

Great with:

 Baked goods, dessert, curry, stew, beverage.

Notes: Bark. Sri Lanka/Ceylon: true. Others: Cassia. (Korintje, Pandang).Slide22

20

Flavor:

 Sweet, pungent, peppery aroma.

Great with:

 Saline foods, stock, sauce, curry, pickle, baked goods..

Notes: Flower of unopened tropical evergreen.Slide23

21

Flavor:

 Citrus-like (seed).

Great with:

 Asian, Indian, Middle Eastern, curry, forcemeat, pickles, baked goods.

Notes: Flavor very different from herb.Slide24

22

Flavor:

 Spicy, lemon, nutty, with a bite.

Great with:

 India, Mexican, Middle Eastern, curries, chili.

Notes: Similar chemical irritants to capsaicin.Slide25

23

Flavor:

 Strong, slightly bitter, notes of anise, oregano and cedar.

Great with:

 Northern and eastern European, pickle, sauerkraut, bread, salad dressing.

Notes: Parsley family.Slide26

24

Flavor:

 Sweet Licorice.

Great with:

  Italian, Mediterranean, Chinese, Scandinavian, sausage fish, shellfish, tomatoes, baked goods.

Notes: Not directly related to Anise.Slide27

25

Flavor:

 Bitter/pungent; hay like aroma.

Great with:

  Indian cuisine, curry, meat marinade, poultry, chutney.

Notes: Not directly related to Anise.Slide28

26

Flavor:

 Strong nutmeg.

Great with:

  Forcemeat, pork, fish, spinach, baked goods, desserts.

Notes: Membrane of nutmeg.Slide29

27

Flavor:

 Sweet, peppery. Fragrance clove, mint, lavender, pine

Great with:

 Dairy, sauce, soup, baked goods, desserts.

Notes: More delicate than mace.Slide30

28

Flavor:

 bitter, spicy, slight citrus; sweet floral bouquet

Great with:

 Paella, Bouillabaisse, Risotto Milanese, pilaf, sauce, soup, baked goods.

Notes: Most expensive spice in the world. Slide31

29

Flavor:

 Mildly bitter spicy.

Great with:

 Indian and Middle Eastern cuisine, curry.

Notes: Often used for color.Slide32

30

3 Tbsp. Fresh

= _____ tsp. dried leaf

= _____ tsp. dried ground