Ground spices are whole spices ground up to a powder. This can be either a mix of spices ground together to form a complex spice powder (like Garam Masala), or ground up singly (like Turmeric, Coriander, Cumin, Cloves, Cinnamon, Nutmeg etc.)
Showing posts with label Food production. Show all posts
Showing posts with label Food production. Show all posts
Monday, 1 June 2020
24 Ground spices with pictures
Ground spices are whole spices ground up to a powder. This can be either a mix of spices ground together to form a complex spice powder (like Garam Masala), or ground up singly (like Turmeric, Coriander, Cumin, Cloves, Cinnamon, Nutmeg etc.)
Sunday, 31 May 2020
INDIAN SWEETS
INDIAN SWEETS INTRODUCTION
DETAILS OF SOME VERY COMMON INDIAN SWEETS:
Barfi - This is a popular indian sweet. Plain barfi is made using the basic ingredients of sugar and condensed milk until the concoction solidifies. Barfi can be divided into kaju barfi (cashew nut barfi), kesari pedha (saffron barfi), pista barfi (pistachio barfi), cham cham (pink and white barfi), doodh peda (kewra oil and pistachio), chocolate barfi , badam pak (almond barfi), walnut barfi and also gajar barfi (carrotbarfi). It is customary forbarfi to be covered with an edible metallic leaf known as “vark”
Balushahis are made of maida flour, and are deep-fried in clarified butter and then dipped in sugar syrup.
Badushahs are made from a stiff dough made with all purpose flour, ghee and a pinch of baking soda. One-inch-diameter (25 mm), 1⁄2-inch-thick (13 mm) discs are shaped with hands, fried in ghee or oil and dunked in thick sugar syrup so that there is a sugar coating. They are very sweet, but tasty with a slightly flaky texture.
Basundi - is an Indian dessert mostly in Bihar, Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half. Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, Buchanania seeds also known as Charoli and/or saffron are added. Basundi is served chilled, often garnished with slices of almonds and pistachios.
Bebinca: The most famous Goa's sweetmeats is bebinca also known as bibik. There is a legend that says that Bebinca was made by a nun called Bibiona of the Convento da Santa Monica in Old Goa. She made it with seven layers to symbolise the seven hills of Lisbon and Old Goa and offered it to the priest. But, he found it too small and thus the layers were increased. There are some claims that it is made with 20 layers. But, ideally it is 14 or 16 layers. According to some culinary experts this is a modified version of bebingka made in Malaysia, Philippines and Indonesia.
It is a wonderful concoction made from layer upon layer of coconut pancakes. The extract of coconut milk is added to flour, sugar, eggs and ghee and other delectable ingredients are used to make this delicacy. Each scrumptious layer has to be baked before the next one is added, traditionally it has 16 layers but can be made with less or more. The dessert is baked in a specially-made clay oven, with hot coal as a source of heat, placed above. Though the process of making bebinca is tedious process the dessert is a mouth-melting dream.
Batica: Batica is a Goan sweet dish or dessert is prepared by first peparing a batter of grated coconuts, rawa, sugar, eggs and butter. The batter is mixed thouroughly and kept overnight. It is then poured into a baking dish and baked the next morning.
Chena Murki - This sweet which is made from milk and sugar is available in Orissa. To make this sweet, the milk has to be boiled for a long period of time until it becomes condensed. After that, sugar is added and the sweet is made into a round shape. Another name for this sweet is Pera .
Chhena jalebis - is a sweet dish originally from coastal Orissa in eastern India, a state known for desserts made of chhena. Its popularity has spread beyond coastal Orissa. These are made in a manner very similar to regular jalebis which are popular throughout India. However, the basic ingredient is cottage cheese, or chenna. Fresh chhena is thoroughly kneaded and rolled up into shapes similar to pretzels, before being deep fried. The fully fried chhena pretzels are then soaked in a sugary syrup. Chhena jalebis are served either hot or chilled.
Chhena poda - is the quintessential cheese dessert from the state of Orissa in eastern India. Chhena poda literally means burnt cheese in Oriya. It is made of well-kneaded homemade cottage cheese or chhena, sugar, cashew nuts and raisins, and is baked for several hours until it browns. Chhena poda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar.
Cham cham or chum chum - is a traditional Bengali sweet that is popular in Pakistan, India and Bangladesh. It comes in a variety of colors, mainly light pink, light yellow, and white. It is also coated with coconut flakes as a garnish. The main ingredients are flour, cream, sugar, saffron, lemon juice, and coconut flakes.
Chikki - This is a traditional sweet made from groundnuts and jaggery. A variety of ingredients can be added to the chikki such as puffed rice, sesame and desicated coconut. Some chikkis are made from pistachios, almonds and cashew nuts. To make chikkis, one needs to prepare the hot syrup made from jaggery. The nuts are then transferred using a wooden mould and then the chikkis are further rolled into 6-8mm using a wooden roller. Once cooled and hardened, the chikkis are then cut into squares.
Double ka meetha - is a dessert of Hyderabad and made from hot crisp fried roundels of bread, soaked in saffron and cardamom-flavoured syrup, topped with cream. It is similar to of Shahi tukre. It is called 'Double ka meetha' because it is made from Bread which is called 'Double Roti' in Hindi.
Doodhpak - is a dessert dish, a kind of rice pudding made from milk, rice, saffron and nuts, accompanied by pooris. The milk is slow-boiled to thickened and sweetened and the dish is garnished with chopped almonds. Doodhpak originates from Gujarat.
Dodol: Dodol is another famous Goan sweet, traditionally eaten at Christmas time, and made with rice flour, coconut milk, black jiggery of coconut palm and cashew nuts. It is usually cooled in a flat pan and served in slices, and is very sweet. (The Hindus call it Alvo and use a lighter colour jaggery made of sugarcane).
Halva (or halwa, halua) refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world.
The term halva, meaning "sweet", is used to describe two types of desserts:
• Flour-based – This type of halva is slightly gelatinous and made from grain flour, typically semolina. The primary ingredients are clarified butter, flour, and sugar.
• Nut-butter-based – This type of halva is crumbly and usually made from tahini (sesame paste) or other nut butters, such as sunflower seed butter. The primary ingredients are nut butter and sugar.
Halva may also be based on numerous other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables such as carrots, pumpkins, yams, and squashes.
Gulab jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Rasbari, served with or without curd, which is a popular dessert on all occasions. Traditionally, khoya, an Indian milk product (buffalo milk) is rolled into a ball together with some flour and then deep fried, but at a low temperature of about 148°C. It is then put into a sugar syrup flavored with cardamom seeds and rosewater, kewra or saffron.
Jalebi: It is made by deep-frying a partially fermented wheat-flour batter in pretzel or circular shapes, which are then soaked in sugar syrup. The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rosewater or other flavours such as kewra water. Kesar can be added to ot to make kesariya jalebi.
Imarti (Emarti or Jangiri) is a dessert from Rajasthan made by deep-frying urad flour batter in a kind of pretzel or circular shape, then soaked in sugar syrup.
N.B: Difference between jalebi and imarti..... First, they are made with different flours: jalebi is made with maida (all purpose) flour and jangiri with ground urad dhal. Jalebi batter is also supposed to be left to ferment (giving it a faint tangy flavour) while jangiri is not. There is also a difference in their appearance – the swirls of jalebi are more chaotic, while jangiri resembles a more organized flower pattern.
Those with a trained palate will also notice the slight crunchiness of jalebi, distinguishing it from the chewy, gooiness of jangiri. In most sweet shops, jalebi also appears a little shinier and more on the brown side (and jangiri more orange).
Kalakand, or Qalaqand is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese. It owes it origin to the milk-rich Braj region of Uttar Pradesh. Kalakand is famous in Alwar, Rajasthan, India.
Kalojam: it is a traditional Bengali sweet in which the enriched flour dumplings are deep fat fried to a dark brown colour (and so is the name) and then soaked in a slow simmering sugar syrup.
Khaja - This sweet is made from refined flour, sugar and oil. This sweet is a delicary of Uttar Pradesh, Bihar, Orissa and West Bengal. This sweet is said to be the favourite sweet of Lord Jagannath. In South India, a similar sweet is known as Badusahi. When Khaja is stuffed with dried fruits, it is then known as Chandrakala (half round) or Suryakala (full round). In Kutch, Namkeen khaja is taken but as a savoury as it is salty.
Kheer (Bengali: Payesh , Malayali: Payasam) is a rice pudding, which is a traditional South Asian sweet dish. This is an Indian pudding made from milk, vermicelli rice, semolina and tapioca. It is known by a variety of names across India, ie, Payasam in South India or Payesh in Bengal. Once the basic ingredients of milk, rice, ghee, sugar or jaggery are added, additional ingredients such as pistachios or almonds can be added to the mixture.
Kulfi or Qulfi is a popular frozen dairy dessert from the Indian Subcontinent. Kulfi has similarities to ice cream in appearance and taste, but is denser and creamier. It comes in various flavours, including cream (malai), raspberry, rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio, the more traditional flavours, as well as newer variations like apple, orange, strawberry etc. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice-cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. Due to its density, kulfi takes a longer time to melt than Western ice-cream.
Laddu: Laddu comes from the Sanskrit word transliterated as ladduka or lattika meaning a small ball. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. Common flours used for laddu include besan (chickpea flour), rava (wheat semolina) and ground coconut. These are combined with sugar and other flavourings, cooked in ghee and moulded into a ball shape.
Malpoa - This sweet is an ancient home made sweet of India. There are different variations of this sweet in different parts of India. This sweet is widely available in Bengal, Bihar, Orissa and Mahashtra. Its main ingredients are plain flour, rice flour, sugar and coconut. This dish is an Indian version of the pancake.
Modak - is a sweet dumpling popular in Western and Southern India. It is called modak in Marathi and Konkani as well as Gujarati language, modhaka or kadubu in Kannada, modhaka or kozhakkattai in Tamil, and kudumu in Telugu. The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with khava or maida flour. The dumpling can be fried or steamed. The steamed version, called ukdiche modak, is eaten hot with ghee.
Mysore Pak - This sweet dish is a native of Karnataka and it is made with ghee, sugar and chick pea flour. It is believed that this dish was created in the kitchens of the Mysore Palace. It became known as the "Royal Sweet' of Mysore.
Narkel Naru - This sweet dish is from Bengal. It is made from khoya, condensed milk and coconut. This dish is consumed throughout India.
Peda, Pheda or Pera: Origin or popularity of Peda may be credited to the Indian state of Uttar Pradesh, and the variety from the city of Mathura in that state was considered to be the best is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavourings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word pera is also generically used to mean a blob of any doughy substance, such as flour or (in the case of the sweet) khoa.
Parwal Mithai - This sweet dish is made from parwal (pointed gourd or green potato) while the filling is always from dairy products. This sweet dish is popular in Bihar,Uttar Pradesh and West Bengal.
Pathishapta - This dish is a rolled pancake filled with coconut, milk, cream, jaggery and date palm. This dish is a Bengali dessert.
Pantua - is a local confection of eastern India and Bangladesh. It is a traditional Indian sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. The name ledikeni is a rendition of "Lady Canning" and was first used by confectioner Bhim Nag when he renamed his pantuas specially prepared on the occasion of the birthday of Countess Charlotte Canning, wife of Governor-General Charles Canning. Rose water, cardamom or other flavourings are sometimes added to the sweet.
Phirnee: It is a traditional dessert served normally during the summer months. Soaked rice is ground into a paste and then added to boiling sweet milk. This is cooked until thickened and poured into terracotta pots. The extra moisture from the pudding is soaked by the earthenware pot and thus the pudding sets soft yet firm. It is then garnished with slivers of pistachio and strands of saffron.
Puran poli - is a classical Marathi dish, which is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa in Maharashtra. Although it resembles like a roti, a poli is actually very different. It is made mostly during holi when the bonfire is lit. The stuffing is known as puran and the outer cover is known as poli. The puran is made by boiling chickpea lentils with a pinch of turmeric for color. When the lentils are cooked and soft, the broth is removed and kept aside.Sugar is added to the chickpeas and cooked till they are soft. Then the stuffing is removed and sieved through a utensil made specifically for puran to achieve a smoother consistency. Saffron, cardamom, and nutmeg is added for additional flavor. The outer cover is made by making a dough by mixing refined flour, milk and ghee. Equal number of balls are made of the dough as well as the stuffing. The puran is stuffed inside the dough and then rolled out flat using a rolling pin. The poli is then coked on a hot griddle and served with ghee and a soup made from the surp.
Ras Malai is a sweet dessert originating in Eastern India and popular throughout the Indian subcontinent. Is served after a meal. It is popular throughout South Asia. The name Ras Malai comes from two parts in Hindi: Ras, which means Juice/Juicy, and Malai, which means cream. Ras Malai consists of sugary white, cream or yellow colored balls (or flattened balls) of paneer soaked in malai (clotted cream) flavored with cardamom.
Rasgulla - is a very popular cottage cheese-based, syrupy sweet dish originally from the Indian state of Orissa but highly popular in Bengal. It is popular throughout India and other parts of South Asia. The dish is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.
Shankarpali is a snack popular in Maharashtra, India. It is traditionally enjoyed as a treat on the Diwali holiday.
Shahi Tukra - Truly a royal dessert, as its name suggests, Shahi Tukra is a rich bread pudding with dry fruits, flavoured with cardamom.
Pitha : Various kinds of Pitha (a pancake like sweet base of semolina or flour which is rolled around a variety of fillings like coconut and kheer and fried in ghee - chandrapuli, gokul, pati shapta, chitai piţha, aski pithe, muger puli and dudh puli). Pithas are usually made from rice or wheat flour mixed with sugar, jaggery, grated coconut etc. These are usually enjoyed with the sweet syrups of Khejur gur (Date tree molasses)/ they are usually fried or steamed – the most common ones include bhapapitha (steamed), Pakanpitha (fried) and Pulipitha (dumplings)
Sohan Halwa or Sohan Halva is a traditional Indian and Pakistani sweet, which is a variety of dense, sweet confection or halwa and believed to be of Persian origin, linked with Iranian sweet Sohan. It is made by boiling a mixture of water, sugar, milk and cornflour until it becomes solid. Saffron is used for flavouring. Ghee is used to prevent it from sticking to the pan. Almonds, pistachios and cardamom seeds are added. Unlike most other halwa dishes in the subcontinent, it is solid by texture.
Sandesh - This is an Indian confectionery which originated in Bengal. Its main ingredients are milk and sugar. Some recipes of Sandesh call for the use of chhena (Indian cheese) or paneer instead of milk. Some people in the region of Dhaka call it Pranahara (literally, heart 'stealer') which is a softer kind of sandesh, made with mawa and the essence of curd.
Shrikand - Shrikhand is an Indian sweet dish made of strained yogurt. It is one of the main desserts in Indian cuisine. Preparation of this dish is very simple but it takes some time to process yogurt properly. To prepare shrikhand, yogurt is tied in a cotton cloth and left under pressure to drain. In the past, it used to be hung from a wall to achieve the desired thickness. The strained yogurt, referred to as "Chakka", and sugar are mixed thoroughly in a deep bowl. Cardamom, saffron, and any other flavors are then added and mixed. It is then left in the refrigerator for the sugar to dissolve. The dish is served chilled. Another variation of this dish can be found in Mahashtra is known as Amrakhand which is a mixture of mango pulp together with the yoghurt. In Gujarat, a variation of this dish is known as Matho.
Friday, 29 May 2020
HERBS, SPICES AND CONDIMENTS
HERBS, SPICES AND CONDIMENTS
Herbs: Any of large group of aromatic plants whose leaves, stems or flowers are used for flavoring; either dry or fresh.
Spices: any of the large group of aromatic plant whose barks, roots, seeds, buds or berries are used as flavoring; usually used in dried form, either whole or ground.
Condiments: traditionally any items added to a dish flavor including herbs, spices and vinegar; now also refers to cooked or prepared flavoring such as mustard, relishes, bottled sauces and pickles.
HERBS
Basil: One of the most important of the culinary herbs. There are many types of basil, which vary in size, colour and flavour, and all can be used for culinary purposes. Basil goes with almost everything, but it has a special affinity with tomatoes. Perhaps the greatest basil dish is pesto – an Italian basil, garlic, cheese and pine nut sauce – which turns spaghetti into a feast. Italian cooks preserve their prolific basil crops by filling a jar with leaves, lightly salting them, topping up the jar with olive oil, closing it tightly and storing it in the refrigerator.
Bay leaves: The bay tree may have come originally from Asia Minor but it has been in the Mediterranean region for so long that it is thought of as a native. A small tree with glossy dark leaves, it can reach a considerable height, but is often grown in tubs. It has waxy, creamy blossoms much loved by bees. In the kitchen, the bay leaf is indispensable. It seems to go in with almost everything; from savoury meat and fish dishes, to pasta sauces, and even sweet dishes. Bay is one of the vital ingredients of a bouquet garni and, at a pinch, a single bay leaf is flavourful enough to act as a substitute for the whole bundle.
Chervil: Grows wild in southern Russia and was introduced to the rest of Europe by the Romans. An annual herb and among the first to appear in spring, it is easy to grow. One of the finest herbs essential in French cooking, often supplanting parsley, which it does resemble through the leaves are more feathery, and the flavour is reminiscent of anise. It is very delicate; so long cooking or high temperatures should be avoided. Chervil should be used like parsley, but its best when sprinkled over salads just before serving.
Chives: Rich in Vitamin A and C, chives are a member of the onion family. Indeed, the flavour is reminiscent of onion, but more delicate because they contain less sulphur. When finely snipped, their bright green colour makes them an attractive as well as flavoursome addition to dishes. They marry well with egg dishes like, omelettes, and with egg based sauces. Long cooking will diminish their flavour so it’s best to add them to dishes at the last minute.
Dill: For the ancient Romans, dill was a symbol of vitality. For the Greeks, it was a remedy for hiccups. Dill was an ingredient in many magic potions. Dill is prized both for its seeds and its leaves and each have their own distinctive taste. In addition to its culinary use, dill seeds are also known for their soothing, digestive properties.
Fennel: This hardy perennial, native to Southern Europe, has been used as an herb, spice and vegetable for thousands of years. Several varieties exit but the wild or common fennel grown has the bitterest taste. Florence fennel, an annual plant, is grown for its bulbous stalk bases, and also for the young stalks, which are cooked and eaten as a vegetable. Florence fennel leaves taste of anise and is not bitter, making them a pleasing addition to dishes both raw and cooked. Florence fennel is smaller than common fennel, though both forms have blue-green feathery leaves and bear attractive bright yellow flowers.
Coriander: Native to southern Europe and Middle East, this ancient annual herb is a member of the carrot family, and one of the most popular herbs used in cuisines around the world. Coriander is a pretty plant a little like flat-leaf parsley. Bunches of the fresh herb are available in greengrocers, and the seeds are always on the spice shelves. All the parts of the plant are used and each has its distinctive flavour. The root is widely used in Thai curries and it tastes like an intensified version of the leaves.
Marjoram and Oregano: These two perennial herbs are so closely related that they need not be classified separately. The name oregano is derived from the Greek for “joy of the mountains”, which is where the wild varieties of this herb thrive. They are similar in appearance, with small, soft, sometimes mottled green leaves and small white or pink flowers that form clusters. Marjoram has a more delicate flavour and is a gentler herb than oregano, which is actually wild variety of marjoram, and has more potent flavour. These herbs are native to Mediterranean region, appearing in many French and Italian dishes, especially tomato-based sauces. The more robust flavour of oregano is quintessential pizza flavouring.
Mint: The many varieties of mint can be used in both sweet and savoury dishes, and there are many recipes, which feature mints of all kinds. Spearmint is the preferred type for mint sauce or mint jelly to accompany lamb, and it is equally good with new potatoes, peas and carrots. With more than 600 varieties of mint, there are quite a number with distinct flavours and scents. The two most common flavourings used in cookery are spearmint and peppermint. Its strong aroma always easily recognizes peppermint; it is most often used in the form of peppermint oil, it has a very pleasant lemon scent, and is delicious when stirred into cake or biscuit batters.
Parsley: This popular herb, originally from southern Europe, is now grown in all of the world’s temperate regions. There are two main types of parsley - curly and flat. Both are good sources of vitamins and minerals. Flat leaf parsley, with its dark green foliage, is best for cooking as it is more flavourful and stands up better to heat. The curly variety is ideal for garnishing a wide variety of dishes. Although less flavoursome, it does keep well when refrigerated. A sprinkling of finely chopped parsley, added just before serving, provides colour and gives a fresh flavour to sauces, salads or buttered potatoes. The stems and leaves should be used for bouquet garni.
Rosemary: The name of this lovely aromatic herb, with its needle-like leaves and delicate light blue flowers, is derived from Latin and means “dew of the sea”. This is most appropriate as the plant is indigenous to the Mediterranean region. It has a strong flavour that is pungent but undeniably pleasant. In Italy, it is the preferred herb with veal, poultry or lamb dishes. It should always be paired with lamb; a sprig placed on a roasting joint lends the meat an incomparable flavour.
Sage: A universal flavouring herb is a native of the North Mediterranean coast. A medium sized perennial shrub, it is very aromatic with blue or lilac flowers that appear at the end of spring. The Italians use it in meat dishes, particularly with calves liver and veal. It is one of the few herbs whose flavour strengthens when it is dried and, since it has a powerful flavour, the dried and ground versions should be added discreetly.
Tarragon: Has a subtle and delicate flavour, native to Siberia. Derived from the Latin term “little dragon”, it was believed to be an antidote for the bites of venomous animals. Tarragon leaves preserved in vinegar is delicious. There are two tarragons varieties one being the Russian tarragon and the other French tarragon. French tarragon is preferable type, though it is harder to cultivate as it seldom sets viable seeds. Russian tarragon grows easily from seed and has a slightly bitter, more pungent flavour.
Thyme: There are believed to be 100 species of thyme, but for most culinary purposes three are sufficient. Thyme is an herb that aids the digestion of fatty foods and it is therefore useful in dishes like mutton, pork duck or goose. Wild French thyme, serpolet, grows profusely in Provence, and gives the cooking of that region much of its distinctive flavour. Lemon thyme has an attractive citrus perfume and makes an excellent herb tea. All the thymes are wonderfully aromatic.
Herbs are fragrant plants that are used for seasoning dishes, were probably cultivated thousand years of years ago, records suggest which testify to very early knowledge of their cultivation and use in Egypt, China, India, Arabia, Persia and Greece and the culinary use of herbs remains a firm rooted tradition
Today they are more important then ever and are increasingly sold fresh, which is best, and dried herbs happily return their flavors and aromas. Are attractive in the garden and on the plate, they improve the flavor of our food and are also good for us.
GROWING HERBS
Most culinary herbs are ideally suited to container growing, both indoors in pots on the windows-sill and outside in tubs, window boxes and hanging baskets. Not only does this result in extremely attractive additions to the garden environment, but it put herbs immediately at hand for cooking.
HOW TO PLANT
If multiple plants are to be grown together the good quality compost has to be used, for e.g. some herbs like tarragon parsley, chives basil grow well together.
In all instances the larger the deeper the plant the more leaves the plant will be able to produce
HERBS INDOOR
your herbs as you would wish to be treated, they will thrive in a comfortable environment- a stable temperature between 16-21c,free from draughts. Herbs such as marjoram, oregano, thyme and basil require full sun to thrive. Chives, parsley, chervil and mint prefer less direct heat
HERBS OUTDOORS
Sturdy herbs such as various thyme, parsley and rosemary are most suitable for outdoor growing and also add eye appeal and beauty.
HARVESTING HERBS
Leaves ---this can be picked throughout the year, particularly from herbs such as rosemary thyme, chervil and chives
Flowers and bulbs---herb flowers-chives, marigolds, borage and chamomile-should be picked carefully. Lavender is best e.g. for the flowers
Seeds---seed heads and pods are stored in the tight containers
DRYING HERBS
This is one of the most popular methods of preservation, and in some cases it actually improves the flavor of the herb, it actually improves the flavor of the herb, especially with bay leaves.
Brush off any loose oil from the leaves and dust with a soft pastry brush or similar implement; washing is only necessary if they are very gritty. The easiest way to produce is to hang the herbs in small loose bunches from a rack in a warm room. The temperature should not exceed 30cor the essential oils will evaporate. Also, despite the attractive appearance of herbs hanging in bunches try to avoid drying them in the kitchen. To avoid dust settling on the bunches, place them a paper bag over the herbs, leaving the bottom of the bag open to the air
Drying herbs in the oven is dangerous as this might diminish their flavors
PRESERVING AND STORING
Dried herbs should be stored in airtight dark glass or pottery jars. Light and exposure to air and moisture makes the herb detoriate more quickly, which is why it is important to use well-sealed containers and keep in a dark place.
Freezing is another important effective means to extend the availability of herbs, especially dill, fennel, basil and parsley,
To regain the summer herbs in winter, oils, vinegar and butter as a means of preserving.
Bruising the herbs slightly makes herb- infused vinegars; placing in a clean glass jar and poring over warmed vinegar. Good quality wine and sherry vinegar’s work best for flavors,
Some flavorsome vinegar and herb combination includes cider vinegar with apple mint, red wine vinegar with garlic and rosemary, or white wine vinegar with tarragon, summer savory and thyme.
SPICES
TURMERIC:
Turmeric is a member of the Ginger family. Lending a bright yellow color to food, it makes a good cheap alternative to Saffron.
Producers
India is the primary producer of Turmeric, and is available fresh, whole dried, and ground.
Aromatics and Flavors
Fresh Turmeric is lightly aromatic and slightly peppery, the flavor is pungent and bitter.
Culinary Uses
Turmeric is a primary ingredient of Curry Powder. Used heavily in Indian Cuisine such as legumes, beans, and vegetable dishes. That wonderful ballpark mustard also contains turmeric as a coloring.
SESAME SEEDS:
Sesame Seeds come in three different varieties, White, Brown, and Black. The black seeds having a stronger taste than the others. The primary uses of sesame is for it's oil. Oil extracted from sesame has been used in cooking for several thousand years. The seeds themselves make a nice garnish or paste. Considered a confectionary, Halva is made with black and white sesame seeds.
Producers
Sesame seeds are currently produced throughout the India and in China.
Aromatics and Flavors
Sesame Seeds have no aroma, they contain no essential oils. The flavor on the other hand is sweet and nutty. The flavor intensifies after roasting.
Culinary Uses
Sesame Seeds are usually used as a food decoration. Used in breads, cakes and sweets. Mix them into breadcrumbs before frying foods such as shrimp or chicken, they add a nice texture and flavor. Use the oil itself for cooking. Replace salad oil with sesame oil to add intense sesame flavor. Use sesame oil and rice wine vinegar for a marinade.
STARANISE
Star Anise is the primary component in Chinese Five Spice Powder. Each and every Star Anise has 8 points in the star. It can be used whole, broken or ground.
Producers
Star Anise is native to China and to this day it is primarily grown and distributed from there.
Aromatics and Flavors
The smell and flavor of Star Anise is close to Anise Seeds and Fennel.
Culinary Uses
The easiest use of Star Anise is in the ground form. This way it can be used with other ground spices and blends easily. Grind whole Star Anise into a powder in a coffee bean grinder and mix with other spices such as Cinnamon, Coriander, or Cumin. Use blends such as this to flavor Roast Chicken and Game Birds, Slow Roasted Pork Dishes. Star Anise can also be used to make sweet dishes such as Pumpkin Pie. The Oils extracted from Star Anise is also used to make Anisette.
SAFFRON
The world’s most expensive spice. Saffron is the stigma of the Saffron crocus, taking roughly 5000 stigmas to yield one ounce. To this day Saffron is harvested by hand which accounts for the cost per ounce anywhere from $30 to $60 depending on the distributor and time of year.
Producers
Saffron is native to Asia, but has traveled throughout Europe. Today, the best saffron is cultivated in Spain. Other countries that harvest this wonderful spice are Greece, France, and Turkey.
Aromatics and Flavors
Highly pungent and bitter, Saffron is quite aromatic.
Culinary Uses
The primary use of Saffron has been used for a coloring agent. It will turn a white dish into a golden yellow. Paella is most famous for including Saffron in its mise en place. Other classic dishes include Bouillabaisse and Zarzuela.
POPPY SEED
Poppy seeds are the ripened seeds of the opium poppy, which flourishes in Middle East and India.
Producers
Poppy Seeds are harvested in temperate climates from the far east to Europe. France, Holland, and India are the primary distributors.
Aromatics and Flavors
A bit hard to detect aroma but a nice sweet and nutty flavor.
Culinary Uses
Poppy Seeds are good for use in Sweet applications but can be used in Savory foods as well.
PEPPERCORN
Pepper corns are the berries of a vine plant native to tropical Asia. Pink, White, and Green, Peppercorns are all the same plant, just the berries are harvested at different stages of ripeness. Black Peppercorns are really green when harvested, but turn black when dried.
Producers
With all that history, pepper you may think comes from all over the world. In fact, most of the pepper used today comes from India and Malaysia. Over here in the west, Brazil supplies the United States with our favorite spice.
Aromatics and Flavors
Pepper is probably the most agreeable pungent spice on the planet. The different colors have slightly different tastes and aromas. Green Peppercorns are a bit sweeter, White is hot and spicy, and Red is not very hot but highly aromatic. Black is pungent and spicy.
Culinary Uses
Used as seasoning. The Flavor and Aroma of all Peppercorns will dissipate after grinding. It is best to grind it fresh with a peppermill for each use.
NUTMEG
Producers
Nutmeg has been produced for over a thousand years for medicinal purposes. Thanks in part to the Portuguese, Dutch, and English, Nutmeg along with it's outer membrane Mace have made their way around the world. Malaysia and the West Indies.
Aromatics and Flavors
The aroma of Nutmeg is very fresh, best after grating it from the whole seed. The flavors from Nutmeg are very pronounced, adding a warm sweetness to sweet and savory dishes.
Culinary Uses
Nutmeg is a highly useful spice. From Sweet to Savory foods, Nutmeg is particularly good in Creams, Soups, Cheese and Roast Game Meats. With a bit of sugar, it can be added to cream desserts. I use Nutmeg almost every day in oat cereal and mashed potatoes
MACE
Mace is the outer covering of the seed nutmeg. The membrane called an aril is bright red in color until it is removed from the seed. After drying it becomes yellowish in color.
Producers
Mace and Nutmeg have been produced for over a thousand years for medicinal purposes.
Aromatics and Flavors
The aroma of Mace is very similar to that of Nutmeg. Just a bit more Pungent and Bitter than nutmeg.
Culinary Uses
Mace can be used in every application that Nutmeg might be used in. Mace is particularly good in Creams, Soups, Cheese and Roast Meats.
MUSTARD SEED
It is available in black, brown and yellow. Mustard seeds are small, hardspheres.
Producers
Mustard Seeds are cultivated in temperate climates all over the world. Black and Brown mustard is native to India and Asia where it is primarily cultivated to this day. White mustard, which is more of a tan color, is grown throughout Europe and America.
Aromatics and Flavors
There is no smell or aroma from mustard seeds. The flavor on the other hand is highly pungent. The taste goes from slightly sweet to a nice pungent heat.
Culinary Uses
Mustard Seeds not only make the infamous table condiment, the ground powder can be used in several spice blends such as BBQ spice. Mustard Seeds prepared and dry powder also act as an emulsifier for vinaigrettes.
DRY MANGO POWDER
Mango Powder or Amchoor can not be called a spice, but in every way, can be used like one. It is the sun dried fruit from an unripe mango, pulverized into a powder.
Producers
Generally mango powder is produced solely in countries that use it in cooking such as India. Other countries harvest Mango when it close to being ripe and very sweet.
Aromatics and Flavors
The aroma of mango powder is nothing close to what you may think, bitter citrus smells and flavor. This spice will be in my cabinet for a while. Although I do have a plan for it..
Culinary Uses
Highly Prized for Indian cooking, the primary use of Mango Powder is for Chutneys. The powder lends quite a bitter or sour bite to something that started out as a sweet condiment. It can be used in soups, pastries, and in vegetarian dishes as a souring additive.
JUNIPER BERRIES
The best known and the least known spice. Juniper berries are used to flavor Gin and hardly anything else in the United States. The dark purple berries come from the Juniper tree of the Cypress family, which grows all over the Northern Hemisphere. Juniper is used widely in European Countries to season game meats. American Chefs are just beginning to use this wonderful spice.
Producers
All over Europe and America.
Aromatics and Flavors
Smells and tastes like GIN. The berries are sweet and yield a ton of flavor when crushed.
Culinary Uses
Use Juniper for marinades in pork, game meats, and fowl. Mix with strong aromatic herbs like rosemary and thyme and rub into roasts.
GALANGAL
Best known as Thai Ginger, Galangal is a rhizome similar to ginger in appearance, but not in flavor or texture. There are two primary types, Greater and Lesser, much the same as ginger.
Producers
Although Galangal is used in many cuisines, India produces the vast majority of supply. Other countries in Asia produce a relative amount.
Aromatics and Flavors
Lemon pepper aroma and a gingery vinegar like taste.
Culinary Uses
Indian and Thai Curries make primary use of Galangal. The popular Bitters used in mixed drinks is made with bitters. Use ground Galangal with other spices such as Cumin, Coriander, and Thai chiles to season almost any food including soups, sauces, meats and fish, legumes, and dry seasoning blends.
FENUGREEK
Native to the Mediterranean, Fenugreek has been used for thousands of years, primarily as a medicine to help with digestion.
Producers
Fenugreek is primarily grown in the Mediterranean. Other countries such as France, and North African Countries also contribute to supply
Aromatics and Flavors
Fresh Fenugreek smells like wet celery, but the aroma dissipates after sitting. Fenugreek tastes terrible, bitter and chemical, this is the trick with this spice.
Culinary Uses
Curry Powder and Sambhar Powder are the two spice blends that contain Fenugreek. There are a few other blends that utilize Fenugreek such as Turkish Cemen, (fenugreek, garlic, and chiles) used alone it will retard the flavors of food. Be careful with this spice, start with small amounts and try mixing it with other spices that make up curry powder
FENNEL SEEDS
Fennel seeds have been used for thousands of years in the Mediterranean. The whole plant including the bulb, stalks, leafy greens, and seeds can be used for culinary applications and has found it's way into many cultures.
Producers
Fennel can be grown in temperate climates and is cultivated heavily in Germany, Italy, France and the Middle East
Aromatics and Flavors
The whole plant bares similar aroma and flavor and reminds me of anise. The taste is similar and is a bit spicy sweet.
Culinary Uses
Use any part of fennel with seafood and pork dishes. Fennel pairs nicely with Shellfish like Lobster and Shrimp. Mix ground fennel seeds with cumin to make a nice crust on flaky white fish..
CUMIN
Cumin is one of my favorite spices. Considered an ancient spice that dates back to 300bc. Cumin is the seed or dried fruit of herbs in the parsley family. Cumin is used in several cultural cuisines: Middle Eastern, Asian, Mediterranean, Spanish, and Mexican foods are just a few.
Producers
Cumin favors a hot climate, and is cultivated all over the world. The Middle East and North Africa, Spain, Mexico, America, and China all produce comparable amounts.
Aromatics and Flavors
Cumin bares a heavy sweet aroma that lingers for some time, almost numbing in the nose. The flavor is a little bitter and very pungent.
Culinary Uses
Use Cumin in savory dishes with other spices such as Coriander, Cinnamon, Chile and Crushed Red Pepper, and Peppercorn.
CLOVES
Cloves are the unopened buds of an evergreen tree native to Indonesia. Cloves can be used in sweet, savory, and bitter applications, and have an interesting range of other than culinary applications. A breath freshener, cigarettes, and can help numb the gums around a sore tooth to name a few.
Producers
Indonesia and Madagascar is the world’s primary supplier of cloves. They are also grown in other parts of the world with similar latitudes.
Aromatics and Flavors
The aroma of cloves is summery and fresh. Cloves have a strong and bitter taste that becomes mellow when cooked with other ingredients.
Culinary Uses
One of the ingredients in the Indian spice mix Garam Masala, it is also used heavily in all culinary applications. Stocks and sauces to breads and pastries. Studding food with cloves is a common practice. Ground Cloves can be mixed with other spices such as Cinnamon and Nutmeg.
CARDOMOM
Considered one of the most expensive spices next to saffron, Cardamom is highly valued. Coming in many forms form green, and white, to brown. The outer shell or pod contains within the 20 to 40 seeds depending on the color of the pod. The seeds themselves constitute Cardamom. Cardamom is used primarily in Indian Cuisine, spice mixes such as Garam Masala and Curry Powders.
Producers
Native to India, Cardamom is produced in other Rainforest countries such as Guatemala and Sri Lanka.
Aromatics and Flavors
The initial aroma of Cardamom is quite pleasant. The flavor on the other hand is bitter. With an aftertaste will stay with you for a while. This is one reason it has been used as a breath freshener as well as a spice in cuisine.
Culinary Uses
Cardamom is used in both sweet and savory applications. Use with Cinnamon and Nutmeg to enhance the flavor of pastries and cream dishes. Cardamom can also be used to flavor coffee.
CINAMMON
Cinnamon is indigenous to Sri Lanka. Just like Cassia it comes from the bark of a laurel evergreen tree. The cinnamon laurel tree likes a tropical environment and is grown in such regions as India, the West Indies, Brazil, and in some parts of the Caribbean.
Producers
Sri Lanka is supposed to be the best cinnamon on the market.
Aromatics and Flavors
Cinnamon smells like sugared wood with intense delicate flavor.
Culinary Uses
Spiced breads, fruit compotes and desserts are the most common uses of Cinnamon. It can be used in savory applications like Braised and Slow Cooked Meats, Stewed Lentils and Rice Dishes. Cinnamon goes very well with other spices such as Star Anise that can be used in both sweet and savory dishes.
CORIANDER
Coriander is perhaps my favorite spice. Both the fruit (seed) and leaf of the plant can add tremendous flavor to any dish. The leaf, commonly known as Cilantro is used in several cultural dishes. The Seed has been used for centuries as medicine and as a seasoning. 3500 years ago it was documented as being used for indigestion and head aches.
Aromatics and Flavors
It has sweet spicy flavor and strong aroma.
Culinary Uses
Coriander is one spice that can be used in both savory and sweet applications. Coriander is a primary component of Curry Powder and Pickling Spice. It can also be used with Cinnamon for a sweet dish such as stewed apples.
CASSIA
Cassia is simply the bark of a laurel tree, a tropical evergreen. Nearly the same as cinnamon, it is sometimes called Chinese Cinnamon. The two spices can be used interchangeably. Cassia is a bit coarser and the taste is not quite as delicate
Producers
Cassia is grown in China, Burma, and Indonesia.
Aromatics and Flavors
In all appearances, cassia looks and nearly smells the same as cinnamon. Not quite as sweet as cinnamon, it is used more in savory dishes in China. Cassia is also a component in Chinese Five Spice Powder
Culinary Uses
Cassia can be used ground or whole, much the same as cinnamon. Cassia Buds are also used much the same as cinnamon, ground or whole. Use this spice in the same manner as Cinnamon. In India, it is used to season Curried dishes, grains, and lentils.
CARRAWAY
Caraway has been cultivated in Europe for centuries. Related to parsley, it grows quite well in many different climates. It's many uses as a culinary ingredient as well as a flavoring in the liquor Kummel. Medicinally Caraway has been used to relieve gas and indigestion.
Producers
Holland, and Germany are the worlds major producers of Caraway. It is also grown in the United States and other parts of Europe.
Aromatics and Flavors
Caraway has a very pungent aroma. It has a bit of bitterness and can be slightly spicy. The aroma can be most noted when the seeds are toasted and ground. This process can eliminate some of the bitterness, and can add a bit of warmth to any vegetable dish.
Culinary Uses
Caraway is used heavily in Germany and France for Breads, Sausage, Soups and Sauces. Traditionally, sauerkraut is flavored with Caraway and served with sausage dishes seasoned with the same spices.
AJOWAN
Producers
Ajowan is produced heavily in India. It is related to Cumin but tastes more like dried thyme. For flavoring purposes, use thyme as a substitute. Ajowan is used for indigestion and gas relief in Middle Eastern countries like Iran and Egypt. This may be the primary use in those countries, as it is grown there as well.
Aromatics and Flavors
Ajowan smells and tastes of thyme. It is quite hot is used alone, trust me I found out the hard way.
Culinary Uses
Mix crushed Ajowan with other spices such as Cumin and Coriander to season chicken and fish. It also goes well with lentils, beans, and root vegetables.
ALLSPICE
It is also known as Jamaican pepper. It is dried berry of a tree flourishes in Jamaica. It looks like large brown peppercorn.
Producers
Even though it has been cultivated elsewhere in the Caribbean, Jamaica remains the primary producer of Allspice.
Aromatics and Flavors
Fragrant Aroma and Pungent taste, being quite peppery it resembles cloves and nutmeg.
Culinary Uses
Allspice is the primary ingredient in Jamaican Jerk. Used heavily in native cuisine, Jerk spice is used in soups, breads, and as a generic blend in America. Allspice is also used in pickling spice and teas.
CONDIMENTS
Condiments are assertive sauce like creations typically served on the side and added to dishes at the diner’s discretion. However, condiments can also be found as spreads or dips adding an extra little to sandwiches, dressings and salads.
MUSTARDS – Plain and flavoured mustards have a wonderful aroma and a complex flavour that pairs beautifully with meats, cheeses and poultry. Mustard can even be served as a dip. It is frequently added to vinaigrettes and other dressing and used to glaze meats as they roast. Special mustards from around the world each have their own unique qualities. Some are very hot, other is mild, and some are very smooth others are grainy.
CHUTNEY – Chutneys are sweet and sour condiments, often fruit based, though vegetable based versions exist as well, and generally highly spiced, favoured in Indian cuisines. Chutneys may be cooked, similar to a pickle or relish or they may be raw. Mango chutney is probably most familiar worldwide, but tomatoes, eggplant, melons, apples and pineapples are also commonly used to prepare chutneys.
RELISH – A relish may be as simple as a mound of sliced cucumbers or radishes or as complex as a curried onion relish, cooked in a pickle or brine.
COMPOTE – Compotes are often made by cooking fruits in syrup. For the Gardemanger savoury compotes can be used to accompany galantines or pates.
PICKLES –
The term pickle encompasses any food that has been brined. Pickles can be made from vegetables, fruit, seafood, meat or eggs. The brine often contains vinegar, though salt brine can also be used. Pickles may be extremely tart, like cornichons, or sweet like the sweet pickle chips.
CHIPS & CRISPS –
Crackers and other breads may be eaten alone or as a support item that adds flavour and a textural counter point. They are served to accompany dips and spreads or with a salad or appetizer to add a bit of crunch to a plate.
FRIED & BAKED CHIPS – We are all familiar with potato chips made by slicing potatoes very thin and frying them in oil until crisp. Other vegetables can also be made into chips, sweet potatoes, beets, and artichokes are all excellent choices. Baked chips are wonderful additions to salads and composed appetizers or on their own as snack food. Pears, apples, bananas, and other fruits can be sliced thin and then baked until they are dry and crisp. If they are sliced a little thicker and baked at a lower temperature they take on an appealing chewy texture.
Herbs: Any of large group of aromatic plants whose leaves, stems or flowers are used for flavoring; either dry or fresh.
Spices: any of the large group of aromatic plant whose barks, roots, seeds, buds or berries are used as flavoring; usually used in dried form, either whole or ground.
Condiments: traditionally any items added to a dish flavor including herbs, spices and vinegar; now also refers to cooked or prepared flavoring such as mustard, relishes, bottled sauces and pickles.
HERBS
Basil: One of the most important of the culinary herbs. There are many types of basil, which vary in size, colour and flavour, and all can be used for culinary purposes. Basil goes with almost everything, but it has a special affinity with tomatoes. Perhaps the greatest basil dish is pesto – an Italian basil, garlic, cheese and pine nut sauce – which turns spaghetti into a feast. Italian cooks preserve their prolific basil crops by filling a jar with leaves, lightly salting them, topping up the jar with olive oil, closing it tightly and storing it in the refrigerator.
Bay leaves: The bay tree may have come originally from Asia Minor but it has been in the Mediterranean region for so long that it is thought of as a native. A small tree with glossy dark leaves, it can reach a considerable height, but is often grown in tubs. It has waxy, creamy blossoms much loved by bees. In the kitchen, the bay leaf is indispensable. It seems to go in with almost everything; from savoury meat and fish dishes, to pasta sauces, and even sweet dishes. Bay is one of the vital ingredients of a bouquet garni and, at a pinch, a single bay leaf is flavourful enough to act as a substitute for the whole bundle.
Chervil: Grows wild in southern Russia and was introduced to the rest of Europe by the Romans. An annual herb and among the first to appear in spring, it is easy to grow. One of the finest herbs essential in French cooking, often supplanting parsley, which it does resemble through the leaves are more feathery, and the flavour is reminiscent of anise. It is very delicate; so long cooking or high temperatures should be avoided. Chervil should be used like parsley, but its best when sprinkled over salads just before serving.
Chives: Rich in Vitamin A and C, chives are a member of the onion family. Indeed, the flavour is reminiscent of onion, but more delicate because they contain less sulphur. When finely snipped, their bright green colour makes them an attractive as well as flavoursome addition to dishes. They marry well with egg dishes like, omelettes, and with egg based sauces. Long cooking will diminish their flavour so it’s best to add them to dishes at the last minute.
Dill: For the ancient Romans, dill was a symbol of vitality. For the Greeks, it was a remedy for hiccups. Dill was an ingredient in many magic potions. Dill is prized both for its seeds and its leaves and each have their own distinctive taste. In addition to its culinary use, dill seeds are also known for their soothing, digestive properties.
Fennel: This hardy perennial, native to Southern Europe, has been used as an herb, spice and vegetable for thousands of years. Several varieties exit but the wild or common fennel grown has the bitterest taste. Florence fennel, an annual plant, is grown for its bulbous stalk bases, and also for the young stalks, which are cooked and eaten as a vegetable. Florence fennel leaves taste of anise and is not bitter, making them a pleasing addition to dishes both raw and cooked. Florence fennel is smaller than common fennel, though both forms have blue-green feathery leaves and bear attractive bright yellow flowers.
Coriander: Native to southern Europe and Middle East, this ancient annual herb is a member of the carrot family, and one of the most popular herbs used in cuisines around the world. Coriander is a pretty plant a little like flat-leaf parsley. Bunches of the fresh herb are available in greengrocers, and the seeds are always on the spice shelves. All the parts of the plant are used and each has its distinctive flavour. The root is widely used in Thai curries and it tastes like an intensified version of the leaves.
Marjoram and Oregano: These two perennial herbs are so closely related that they need not be classified separately. The name oregano is derived from the Greek for “joy of the mountains”, which is where the wild varieties of this herb thrive. They are similar in appearance, with small, soft, sometimes mottled green leaves and small white or pink flowers that form clusters. Marjoram has a more delicate flavour and is a gentler herb than oregano, which is actually wild variety of marjoram, and has more potent flavour. These herbs are native to Mediterranean region, appearing in many French and Italian dishes, especially tomato-based sauces. The more robust flavour of oregano is quintessential pizza flavouring.
Mint: The many varieties of mint can be used in both sweet and savoury dishes, and there are many recipes, which feature mints of all kinds. Spearmint is the preferred type for mint sauce or mint jelly to accompany lamb, and it is equally good with new potatoes, peas and carrots. With more than 600 varieties of mint, there are quite a number with distinct flavours and scents. The two most common flavourings used in cookery are spearmint and peppermint. Its strong aroma always easily recognizes peppermint; it is most often used in the form of peppermint oil, it has a very pleasant lemon scent, and is delicious when stirred into cake or biscuit batters.
Parsley: This popular herb, originally from southern Europe, is now grown in all of the world’s temperate regions. There are two main types of parsley - curly and flat. Both are good sources of vitamins and minerals. Flat leaf parsley, with its dark green foliage, is best for cooking as it is more flavourful and stands up better to heat. The curly variety is ideal for garnishing a wide variety of dishes. Although less flavoursome, it does keep well when refrigerated. A sprinkling of finely chopped parsley, added just before serving, provides colour and gives a fresh flavour to sauces, salads or buttered potatoes. The stems and leaves should be used for bouquet garni.
Rosemary: The name of this lovely aromatic herb, with its needle-like leaves and delicate light blue flowers, is derived from Latin and means “dew of the sea”. This is most appropriate as the plant is indigenous to the Mediterranean region. It has a strong flavour that is pungent but undeniably pleasant. In Italy, it is the preferred herb with veal, poultry or lamb dishes. It should always be paired with lamb; a sprig placed on a roasting joint lends the meat an incomparable flavour.
Sage: A universal flavouring herb is a native of the North Mediterranean coast. A medium sized perennial shrub, it is very aromatic with blue or lilac flowers that appear at the end of spring. The Italians use it in meat dishes, particularly with calves liver and veal. It is one of the few herbs whose flavour strengthens when it is dried and, since it has a powerful flavour, the dried and ground versions should be added discreetly.
Tarragon: Has a subtle and delicate flavour, native to Siberia. Derived from the Latin term “little dragon”, it was believed to be an antidote for the bites of venomous animals. Tarragon leaves preserved in vinegar is delicious. There are two tarragons varieties one being the Russian tarragon and the other French tarragon. French tarragon is preferable type, though it is harder to cultivate as it seldom sets viable seeds. Russian tarragon grows easily from seed and has a slightly bitter, more pungent flavour.
Thyme: There are believed to be 100 species of thyme, but for most culinary purposes three are sufficient. Thyme is an herb that aids the digestion of fatty foods and it is therefore useful in dishes like mutton, pork duck or goose. Wild French thyme, serpolet, grows profusely in Provence, and gives the cooking of that region much of its distinctive flavour. Lemon thyme has an attractive citrus perfume and makes an excellent herb tea. All the thymes are wonderfully aromatic.
Herbs are fragrant plants that are used for seasoning dishes, were probably cultivated thousand years of years ago, records suggest which testify to very early knowledge of their cultivation and use in Egypt, China, India, Arabia, Persia and Greece and the culinary use of herbs remains a firm rooted tradition
Today they are more important then ever and are increasingly sold fresh, which is best, and dried herbs happily return their flavors and aromas. Are attractive in the garden and on the plate, they improve the flavor of our food and are also good for us.
GROWING HERBS
Most culinary herbs are ideally suited to container growing, both indoors in pots on the windows-sill and outside in tubs, window boxes and hanging baskets. Not only does this result in extremely attractive additions to the garden environment, but it put herbs immediately at hand for cooking.
HOW TO PLANT
If multiple plants are to be grown together the good quality compost has to be used, for e.g. some herbs like tarragon parsley, chives basil grow well together.
In all instances the larger the deeper the plant the more leaves the plant will be able to produce
HERBS INDOOR
your herbs as you would wish to be treated, they will thrive in a comfortable environment- a stable temperature between 16-21c,free from draughts. Herbs such as marjoram, oregano, thyme and basil require full sun to thrive. Chives, parsley, chervil and mint prefer less direct heat
HERBS OUTDOORS
Sturdy herbs such as various thyme, parsley and rosemary are most suitable for outdoor growing and also add eye appeal and beauty.
HARVESTING HERBS
Leaves ---this can be picked throughout the year, particularly from herbs such as rosemary thyme, chervil and chives
Flowers and bulbs---herb flowers-chives, marigolds, borage and chamomile-should be picked carefully. Lavender is best e.g. for the flowers
Seeds---seed heads and pods are stored in the tight containers
DRYING HERBS
This is one of the most popular methods of preservation, and in some cases it actually improves the flavor of the herb, it actually improves the flavor of the herb, especially with bay leaves.
Brush off any loose oil from the leaves and dust with a soft pastry brush or similar implement; washing is only necessary if they are very gritty. The easiest way to produce is to hang the herbs in small loose bunches from a rack in a warm room. The temperature should not exceed 30cor the essential oils will evaporate. Also, despite the attractive appearance of herbs hanging in bunches try to avoid drying them in the kitchen. To avoid dust settling on the bunches, place them a paper bag over the herbs, leaving the bottom of the bag open to the air
Drying herbs in the oven is dangerous as this might diminish their flavors
PRESERVING AND STORING
Dried herbs should be stored in airtight dark glass or pottery jars. Light and exposure to air and moisture makes the herb detoriate more quickly, which is why it is important to use well-sealed containers and keep in a dark place.
Freezing is another important effective means to extend the availability of herbs, especially dill, fennel, basil and parsley,
To regain the summer herbs in winter, oils, vinegar and butter as a means of preserving.
Bruising the herbs slightly makes herb- infused vinegars; placing in a clean glass jar and poring over warmed vinegar. Good quality wine and sherry vinegar’s work best for flavors,
Some flavorsome vinegar and herb combination includes cider vinegar with apple mint, red wine vinegar with garlic and rosemary, or white wine vinegar with tarragon, summer savory and thyme.
SPICES
TURMERIC:
Turmeric is a member of the Ginger family. Lending a bright yellow color to food, it makes a good cheap alternative to Saffron.
Producers
India is the primary producer of Turmeric, and is available fresh, whole dried, and ground.
Aromatics and Flavors
Fresh Turmeric is lightly aromatic and slightly peppery, the flavor is pungent and bitter.
Culinary Uses
Turmeric is a primary ingredient of Curry Powder. Used heavily in Indian Cuisine such as legumes, beans, and vegetable dishes. That wonderful ballpark mustard also contains turmeric as a coloring.
SESAME SEEDS:
Sesame Seeds come in three different varieties, White, Brown, and Black. The black seeds having a stronger taste than the others. The primary uses of sesame is for it's oil. Oil extracted from sesame has been used in cooking for several thousand years. The seeds themselves make a nice garnish or paste. Considered a confectionary, Halva is made with black and white sesame seeds.
Producers
Sesame seeds are currently produced throughout the India and in China.
Aromatics and Flavors
Sesame Seeds have no aroma, they contain no essential oils. The flavor on the other hand is sweet and nutty. The flavor intensifies after roasting.
Culinary Uses
Sesame Seeds are usually used as a food decoration. Used in breads, cakes and sweets. Mix them into breadcrumbs before frying foods such as shrimp or chicken, they add a nice texture and flavor. Use the oil itself for cooking. Replace salad oil with sesame oil to add intense sesame flavor. Use sesame oil and rice wine vinegar for a marinade.
STARANISE
Star Anise is the primary component in Chinese Five Spice Powder. Each and every Star Anise has 8 points in the star. It can be used whole, broken or ground.
Producers
Star Anise is native to China and to this day it is primarily grown and distributed from there.
Aromatics and Flavors
The smell and flavor of Star Anise is close to Anise Seeds and Fennel.
Culinary Uses
The easiest use of Star Anise is in the ground form. This way it can be used with other ground spices and blends easily. Grind whole Star Anise into a powder in a coffee bean grinder and mix with other spices such as Cinnamon, Coriander, or Cumin. Use blends such as this to flavor Roast Chicken and Game Birds, Slow Roasted Pork Dishes. Star Anise can also be used to make sweet dishes such as Pumpkin Pie. The Oils extracted from Star Anise is also used to make Anisette.
SAFFRON
The world’s most expensive spice. Saffron is the stigma of the Saffron crocus, taking roughly 5000 stigmas to yield one ounce. To this day Saffron is harvested by hand which accounts for the cost per ounce anywhere from $30 to $60 depending on the distributor and time of year.
Producers
Saffron is native to Asia, but has traveled throughout Europe. Today, the best saffron is cultivated in Spain. Other countries that harvest this wonderful spice are Greece, France, and Turkey.
Aromatics and Flavors
Highly pungent and bitter, Saffron is quite aromatic.
Culinary Uses
The primary use of Saffron has been used for a coloring agent. It will turn a white dish into a golden yellow. Paella is most famous for including Saffron in its mise en place. Other classic dishes include Bouillabaisse and Zarzuela.
POPPY SEED
Poppy seeds are the ripened seeds of the opium poppy, which flourishes in Middle East and India.
Producers
Poppy Seeds are harvested in temperate climates from the far east to Europe. France, Holland, and India are the primary distributors.
Aromatics and Flavors
A bit hard to detect aroma but a nice sweet and nutty flavor.
Culinary Uses
Poppy Seeds are good for use in Sweet applications but can be used in Savory foods as well.
PEPPERCORN
Pepper corns are the berries of a vine plant native to tropical Asia. Pink, White, and Green, Peppercorns are all the same plant, just the berries are harvested at different stages of ripeness. Black Peppercorns are really green when harvested, but turn black when dried.
Producers
With all that history, pepper you may think comes from all over the world. In fact, most of the pepper used today comes from India and Malaysia. Over here in the west, Brazil supplies the United States with our favorite spice.
Aromatics and Flavors
Pepper is probably the most agreeable pungent spice on the planet. The different colors have slightly different tastes and aromas. Green Peppercorns are a bit sweeter, White is hot and spicy, and Red is not very hot but highly aromatic. Black is pungent and spicy.
Culinary Uses
Used as seasoning. The Flavor and Aroma of all Peppercorns will dissipate after grinding. It is best to grind it fresh with a peppermill for each use.
NUTMEG
Producers
Nutmeg has been produced for over a thousand years for medicinal purposes. Thanks in part to the Portuguese, Dutch, and English, Nutmeg along with it's outer membrane Mace have made their way around the world. Malaysia and the West Indies.
Aromatics and Flavors
The aroma of Nutmeg is very fresh, best after grating it from the whole seed. The flavors from Nutmeg are very pronounced, adding a warm sweetness to sweet and savory dishes.
Culinary Uses
Nutmeg is a highly useful spice. From Sweet to Savory foods, Nutmeg is particularly good in Creams, Soups, Cheese and Roast Game Meats. With a bit of sugar, it can be added to cream desserts. I use Nutmeg almost every day in oat cereal and mashed potatoes
MACE
Mace is the outer covering of the seed nutmeg. The membrane called an aril is bright red in color until it is removed from the seed. After drying it becomes yellowish in color.
Producers
Mace and Nutmeg have been produced for over a thousand years for medicinal purposes.
Aromatics and Flavors
The aroma of Mace is very similar to that of Nutmeg. Just a bit more Pungent and Bitter than nutmeg.
Culinary Uses
Mace can be used in every application that Nutmeg might be used in. Mace is particularly good in Creams, Soups, Cheese and Roast Meats.
MUSTARD SEED
It is available in black, brown and yellow. Mustard seeds are small, hardspheres.
Producers
Mustard Seeds are cultivated in temperate climates all over the world. Black and Brown mustard is native to India and Asia where it is primarily cultivated to this day. White mustard, which is more of a tan color, is grown throughout Europe and America.
Aromatics and Flavors
There is no smell or aroma from mustard seeds. The flavor on the other hand is highly pungent. The taste goes from slightly sweet to a nice pungent heat.
Culinary Uses
Mustard Seeds not only make the infamous table condiment, the ground powder can be used in several spice blends such as BBQ spice. Mustard Seeds prepared and dry powder also act as an emulsifier for vinaigrettes.
DRY MANGO POWDER
Mango Powder or Amchoor can not be called a spice, but in every way, can be used like one. It is the sun dried fruit from an unripe mango, pulverized into a powder.
Producers
Generally mango powder is produced solely in countries that use it in cooking such as India. Other countries harvest Mango when it close to being ripe and very sweet.
Aromatics and Flavors
The aroma of mango powder is nothing close to what you may think, bitter citrus smells and flavor. This spice will be in my cabinet for a while. Although I do have a plan for it..
Culinary Uses
Highly Prized for Indian cooking, the primary use of Mango Powder is for Chutneys. The powder lends quite a bitter or sour bite to something that started out as a sweet condiment. It can be used in soups, pastries, and in vegetarian dishes as a souring additive.
JUNIPER BERRIES
The best known and the least known spice. Juniper berries are used to flavor Gin and hardly anything else in the United States. The dark purple berries come from the Juniper tree of the Cypress family, which grows all over the Northern Hemisphere. Juniper is used widely in European Countries to season game meats. American Chefs are just beginning to use this wonderful spice.
Producers
All over Europe and America.
Aromatics and Flavors
Smells and tastes like GIN. The berries are sweet and yield a ton of flavor when crushed.
Culinary Uses
Use Juniper for marinades in pork, game meats, and fowl. Mix with strong aromatic herbs like rosemary and thyme and rub into roasts.
GALANGAL
Best known as Thai Ginger, Galangal is a rhizome similar to ginger in appearance, but not in flavor or texture. There are two primary types, Greater and Lesser, much the same as ginger.
Producers
Although Galangal is used in many cuisines, India produces the vast majority of supply. Other countries in Asia produce a relative amount.
Aromatics and Flavors
Lemon pepper aroma and a gingery vinegar like taste.
Culinary Uses
Indian and Thai Curries make primary use of Galangal. The popular Bitters used in mixed drinks is made with bitters. Use ground Galangal with other spices such as Cumin, Coriander, and Thai chiles to season almost any food including soups, sauces, meats and fish, legumes, and dry seasoning blends.
FENUGREEK
Native to the Mediterranean, Fenugreek has been used for thousands of years, primarily as a medicine to help with digestion.
Producers
Fenugreek is primarily grown in the Mediterranean. Other countries such as France, and North African Countries also contribute to supply
Aromatics and Flavors
Fresh Fenugreek smells like wet celery, but the aroma dissipates after sitting. Fenugreek tastes terrible, bitter and chemical, this is the trick with this spice.
Culinary Uses
Curry Powder and Sambhar Powder are the two spice blends that contain Fenugreek. There are a few other blends that utilize Fenugreek such as Turkish Cemen, (fenugreek, garlic, and chiles) used alone it will retard the flavors of food. Be careful with this spice, start with small amounts and try mixing it with other spices that make up curry powder
FENNEL SEEDS
Fennel seeds have been used for thousands of years in the Mediterranean. The whole plant including the bulb, stalks, leafy greens, and seeds can be used for culinary applications and has found it's way into many cultures.
Producers
Fennel can be grown in temperate climates and is cultivated heavily in Germany, Italy, France and the Middle East
Aromatics and Flavors
The whole plant bares similar aroma and flavor and reminds me of anise. The taste is similar and is a bit spicy sweet.
Culinary Uses
Use any part of fennel with seafood and pork dishes. Fennel pairs nicely with Shellfish like Lobster and Shrimp. Mix ground fennel seeds with cumin to make a nice crust on flaky white fish..
CUMIN
Cumin is one of my favorite spices. Considered an ancient spice that dates back to 300bc. Cumin is the seed or dried fruit of herbs in the parsley family. Cumin is used in several cultural cuisines: Middle Eastern, Asian, Mediterranean, Spanish, and Mexican foods are just a few.
Producers
Cumin favors a hot climate, and is cultivated all over the world. The Middle East and North Africa, Spain, Mexico, America, and China all produce comparable amounts.
Aromatics and Flavors
Cumin bares a heavy sweet aroma that lingers for some time, almost numbing in the nose. The flavor is a little bitter and very pungent.
Culinary Uses
Use Cumin in savory dishes with other spices such as Coriander, Cinnamon, Chile and Crushed Red Pepper, and Peppercorn.
CLOVES
Cloves are the unopened buds of an evergreen tree native to Indonesia. Cloves can be used in sweet, savory, and bitter applications, and have an interesting range of other than culinary applications. A breath freshener, cigarettes, and can help numb the gums around a sore tooth to name a few.
Producers
Indonesia and Madagascar is the world’s primary supplier of cloves. They are also grown in other parts of the world with similar latitudes.
Aromatics and Flavors
The aroma of cloves is summery and fresh. Cloves have a strong and bitter taste that becomes mellow when cooked with other ingredients.
Culinary Uses
One of the ingredients in the Indian spice mix Garam Masala, it is also used heavily in all culinary applications. Stocks and sauces to breads and pastries. Studding food with cloves is a common practice. Ground Cloves can be mixed with other spices such as Cinnamon and Nutmeg.
CARDOMOM
Considered one of the most expensive spices next to saffron, Cardamom is highly valued. Coming in many forms form green, and white, to brown. The outer shell or pod contains within the 20 to 40 seeds depending on the color of the pod. The seeds themselves constitute Cardamom. Cardamom is used primarily in Indian Cuisine, spice mixes such as Garam Masala and Curry Powders.
Producers
Native to India, Cardamom is produced in other Rainforest countries such as Guatemala and Sri Lanka.
Aromatics and Flavors
The initial aroma of Cardamom is quite pleasant. The flavor on the other hand is bitter. With an aftertaste will stay with you for a while. This is one reason it has been used as a breath freshener as well as a spice in cuisine.
Culinary Uses
Cardamom is used in both sweet and savory applications. Use with Cinnamon and Nutmeg to enhance the flavor of pastries and cream dishes. Cardamom can also be used to flavor coffee.
CINAMMON
Cinnamon is indigenous to Sri Lanka. Just like Cassia it comes from the bark of a laurel evergreen tree. The cinnamon laurel tree likes a tropical environment and is grown in such regions as India, the West Indies, Brazil, and in some parts of the Caribbean.
Producers
Sri Lanka is supposed to be the best cinnamon on the market.
Aromatics and Flavors
Cinnamon smells like sugared wood with intense delicate flavor.
Culinary Uses
Spiced breads, fruit compotes and desserts are the most common uses of Cinnamon. It can be used in savory applications like Braised and Slow Cooked Meats, Stewed Lentils and Rice Dishes. Cinnamon goes very well with other spices such as Star Anise that can be used in both sweet and savory dishes.
CORIANDER
Coriander is perhaps my favorite spice. Both the fruit (seed) and leaf of the plant can add tremendous flavor to any dish. The leaf, commonly known as Cilantro is used in several cultural dishes. The Seed has been used for centuries as medicine and as a seasoning. 3500 years ago it was documented as being used for indigestion and head aches.
Aromatics and Flavors
It has sweet spicy flavor and strong aroma.
Culinary Uses
Coriander is one spice that can be used in both savory and sweet applications. Coriander is a primary component of Curry Powder and Pickling Spice. It can also be used with Cinnamon for a sweet dish such as stewed apples.
CASSIA
Cassia is simply the bark of a laurel tree, a tropical evergreen. Nearly the same as cinnamon, it is sometimes called Chinese Cinnamon. The two spices can be used interchangeably. Cassia is a bit coarser and the taste is not quite as delicate
Producers
Cassia is grown in China, Burma, and Indonesia.
Aromatics and Flavors
In all appearances, cassia looks and nearly smells the same as cinnamon. Not quite as sweet as cinnamon, it is used more in savory dishes in China. Cassia is also a component in Chinese Five Spice Powder
Culinary Uses
Cassia can be used ground or whole, much the same as cinnamon. Cassia Buds are also used much the same as cinnamon, ground or whole. Use this spice in the same manner as Cinnamon. In India, it is used to season Curried dishes, grains, and lentils.
CARRAWAY
Caraway has been cultivated in Europe for centuries. Related to parsley, it grows quite well in many different climates. It's many uses as a culinary ingredient as well as a flavoring in the liquor Kummel. Medicinally Caraway has been used to relieve gas and indigestion.
Producers
Holland, and Germany are the worlds major producers of Caraway. It is also grown in the United States and other parts of Europe.
Aromatics and Flavors
Caraway has a very pungent aroma. It has a bit of bitterness and can be slightly spicy. The aroma can be most noted when the seeds are toasted and ground. This process can eliminate some of the bitterness, and can add a bit of warmth to any vegetable dish.
Culinary Uses
Caraway is used heavily in Germany and France for Breads, Sausage, Soups and Sauces. Traditionally, sauerkraut is flavored with Caraway and served with sausage dishes seasoned with the same spices.
AJOWAN
Producers
Ajowan is produced heavily in India. It is related to Cumin but tastes more like dried thyme. For flavoring purposes, use thyme as a substitute. Ajowan is used for indigestion and gas relief in Middle Eastern countries like Iran and Egypt. This may be the primary use in those countries, as it is grown there as well.
Aromatics and Flavors
Ajowan smells and tastes of thyme. It is quite hot is used alone, trust me I found out the hard way.
Culinary Uses
Mix crushed Ajowan with other spices such as Cumin and Coriander to season chicken and fish. It also goes well with lentils, beans, and root vegetables.
ALLSPICE
It is also known as Jamaican pepper. It is dried berry of a tree flourishes in Jamaica. It looks like large brown peppercorn.
Producers
Even though it has been cultivated elsewhere in the Caribbean, Jamaica remains the primary producer of Allspice.
Aromatics and Flavors
Fragrant Aroma and Pungent taste, being quite peppery it resembles cloves and nutmeg.
Culinary Uses
Allspice is the primary ingredient in Jamaican Jerk. Used heavily in native cuisine, Jerk spice is used in soups, breads, and as a generic blend in America. Allspice is also used in pickling spice and teas.
CONDIMENTS
Condiments are assertive sauce like creations typically served on the side and added to dishes at the diner’s discretion. However, condiments can also be found as spreads or dips adding an extra little to sandwiches, dressings and salads.
MUSTARDS – Plain and flavoured mustards have a wonderful aroma and a complex flavour that pairs beautifully with meats, cheeses and poultry. Mustard can even be served as a dip. It is frequently added to vinaigrettes and other dressing and used to glaze meats as they roast. Special mustards from around the world each have their own unique qualities. Some are very hot, other is mild, and some are very smooth others are grainy.
CHUTNEY – Chutneys are sweet and sour condiments, often fruit based, though vegetable based versions exist as well, and generally highly spiced, favoured in Indian cuisines. Chutneys may be cooked, similar to a pickle or relish or they may be raw. Mango chutney is probably most familiar worldwide, but tomatoes, eggplant, melons, apples and pineapples are also commonly used to prepare chutneys.
RELISH – A relish may be as simple as a mound of sliced cucumbers or radishes or as complex as a curried onion relish, cooked in a pickle or brine.
COMPOTE – Compotes are often made by cooking fruits in syrup. For the Gardemanger savoury compotes can be used to accompany galantines or pates.
PICKLES –
The term pickle encompasses any food that has been brined. Pickles can be made from vegetables, fruit, seafood, meat or eggs. The brine often contains vinegar, though salt brine can also be used. Pickles may be extremely tart, like cornichons, or sweet like the sweet pickle chips.
CHIPS & CRISPS –
Crackers and other breads may be eaten alone or as a support item that adds flavour and a textural counter point. They are served to accompany dips and spreads or with a salad or appetizer to add a bit of crunch to a plate.
FRIED & BAKED CHIPS – We are all familiar with potato chips made by slicing potatoes very thin and frying them in oil until crisp. Other vegetables can also be made into chips, sweet potatoes, beets, and artichokes are all excellent choices. Baked chips are wonderful additions to salads and composed appetizers or on their own as snack food. Pears, apples, bananas, and other fruits can be sliced thin and then baked until they are dry and crisp. If they are sliced a little thicker and baked at a lower temperature they take on an appealing chewy texture.
Saturday, 23 May 2020
Appetizers and Garnishes
Objectives
A. Classification of Appetizers
B.Examples of Appetizers
C. Historic Importance of Culinary Garnishes
D. Explanation of different Garnishes
A. Classification of Appetizers
B.Examples of Appetizers
C. Historic Importance of Culinary Garnishes
D. Explanation of different Garnishes
Appetizer
Appetizers are small portions of food item, serve, at the first course to stimulate to appetite. They may be serve in liquid or solid form.
It is important that an appetizer should be colorful, dainty
CLASSIFICATION OF APPETIZERS
Cocktail
Crudités
They are traditional French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce.
Relish
A relish is a cooked and pickled product made of chopped vegetables, fruits or herbs and is a food item typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs or hamburgers.
CANAPÉS
Canapés are a type of hors d’oeuvre served on a base of toast or bread, with a spread made of butter, cream cheese, or mayonnaise. The canapé is topped with cured meats, cooked seafood, or a salpicon (diced or minced ingredients bound with a sauce). Garnishes of fresh herbs are added to complete the canapé.
PETITE SALAD
they are small portions and they are usually display the characteristics found in most salad.
SOUPS AND CONSOMMES– are include in the appetizer category because they are served in this course more than ever before.
CHIPS AND DIPS– savory dips are popular accompaniments to potato chips, crackers, and raw vegetables. proper consistency is important for many dip you prepare. it must not be so thick that it cannot be scooped up without breaking the chip or crackers, but it must be thick enough to stick to the items used as dippers.
Appetizers and garnishes are promot the food sales
Appetizers and garnishes to dishes and food items are looking beautiful, attractive and delicious to consumers are buying more and more and enjoy their meals.
CLASSIFICATION OF APPETIZERS
1. COCKTAILS
2. HORS D’ OEUVRES
3. CANAPE
4.RELISH/CRUDITES
5. PETITE SALAD
6. SOUPS AND CONSOMMES
7. CHIPS AND DIPS
Cocktail
A cocktail is an alcoholic mixed drink, which is either a combination of spirits, or one or more spirits mixed with other ingredients such as fruit juice, flavored syrup, or cream. There are various types of cocktails, based on the number and kind of ingredients added.
HORS D'OEUVRE
A French term for small one or two bite portions of food, that are flavorful and highly seasoned to encourage a guest to drink more. Hors d’oeuvres are "apart from the main work" and served before sitting down to meal service. They may be hot or cold items. Because they are usually eaten while standing, hors d’oeuvres should be finger food that can be eaten without the use of utensils.Crudités
They are traditional French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce.
Relish
A relish is a cooked and pickled product made of chopped vegetables, fruits or herbs and is a food item typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs or hamburgers.
CANAPÉS
Canapés are a type of hors d’oeuvre served on a base of toast or bread, with a spread made of butter, cream cheese, or mayonnaise. The canapé is topped with cured meats, cooked seafood, or a salpicon (diced or minced ingredients bound with a sauce). Garnishes of fresh herbs are added to complete the canapé.
PETITE SALAD
they are small portions and they are usually display the characteristics found in most salad.
SOUPS AND CONSOMMES– are include in the appetizer category because they are served in this course more than ever before.
CHIPS AND DIPS– savory dips are popular accompaniments to potato chips, crackers, and raw vegetables. proper consistency is important for many dip you prepare. it must not be so thick that it cannot be scooped up without breaking the chip or crackers, but it must be thick enough to stick to the items used as dippers.
An hors d’oeuvre is essentially a small tit bit, it should be light ,attractive very delicate and of course tasty.
There are four main types of hors d’oeuvre :
- Cold hors d’oeuvre
- Hot hors d’oeuvre
- Zakuski
- Canapes
COLD HORS D’OEUVRE
These can broadly be categorized into two , the ready to serve variety, available in the market
today in Every conceivable form and type (smoked Salmon , Pate, smoked Sausages).
Then there are those that require culinary
preparation and , when made properly , have the advantage of being freshly prepared from fresh ingredients with maximum flavour and
appeal .This is where fine cuisine can make a
very important contribution to eating Pleasure.
HOT Hors d'oeuvres
appetizer or starter is a small dish served before a meal in European cuisine.Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party.
DIFFERENCE BETWEEN HOT AND COLD HORSDOEUVRES
The literal difference between cold and hot appetizers is their temperature. Cold appetizers are served in lower temperatures while hot appetizers are literally served in higher temperatures.
As such, hot appetizers are most of the time soup-based, made from bread, fried meats, and other sizzling foods. On the other hand, cold appetizers are made from fresh seafood, food wraps, and dip-based finger foods, particularly fruits and veggies.
ZAKUSKIS
A zakuski is a Russian term for hot and cold hors d'oeuvres, snacks, appetizers, served before meals. Usually presented buffet style, it often consists of cured meats and fishes, various pickled vegetables such as beets, cucumbers, and garlic, mixed salads, hard cheeses, caviar.
GARNISHES
- To decorate or embellish a food item by the addition of other items.
- The word garnish derived from French word meaning to adorn and furnish.
What is Garnishing?
It is the way of decorating the food or beverage so that it is aesthetically appealing for the guests/customers. It works on the plate. Garnishing also harmonizes color, flavor, and taste of the main dish.
Chopped herbs or small twigs of herbs, leafy vegetables, twirls of carrots or tomatoes, swirls of fresh cream, fruit glaze, chopped nuts, seedless berries, and lemon zest or slices are used for garnishing.
Desserts are garnished with dried fruits, fresh fruit zests, glazes, roasted or candied nuts, frostings, chocolate curls, chocolate coated nuts, or small pieces of sugar arts.
Drinks like cocktails and mocktails are garnished using fruit pieces and zests, mint leaves, and castor sugar. Milk based drinks are garnished mostly with fruit pieces, cherries, chocolates, or nuts.
Do’s and Don’ts of Food Garnishing
The following are some important Dos and Don’ts to be understood in food garnishing −
- Place it where it seems just perfect.
- Contrast color schemes work best for garnishing.
- Do not overdo garnishing; this overshadows the main food.
- Do not reuse the garnish.
- Avoid being too elaborate.
Garnish can be divided into two types as:
1.Simple garnish
2.Composite/ compound garnish
Simple garnish consists of single food items.
whereas compound garnish are the combination of more than one
food items used in the decoration of a particular dish.
Types of Garnish
1.Herbs and Leaves
Many green leaves and herbs are used for garnishing purposes. The most popular leaves and herbs that are used include thyme, oregano, basil, chives, chervil, coriander, bay, etc. These leaves don’t just add additional color but also a tempting aroma and a characteristic flavor to numerous dishes.
2. Roots and Greens
Most of the time, greens are used as side salads on platters to fill up the empty space. Endive, Butter crisp, and lettuce are common greens that are used to garnish a number of dishes.
3. Edible Flowers
Chicken dish garnished with edible flowers.
Many flowers like Calendula, Pansies, and Jasmines are edible and
can be used as a garnish in many dishes.
4. Fruits and Vegetables
Lemon, lime, oranges, berries, grapes, radish, and tomatoes are the most common fruits and vegetables that are used as garnishes. They can be used as slices, wedges, or used for their zest.
5. Purees
Purees like tomato puree are often used for garnishing purposes. They can be spread artfully on the platter or poured over the food item. They add vibrant color, texture, and flavor to your dish.
6. Sauces and Syrups
A number of sauces and syrups are quite popular when we talk about garnishing. BBQ sauce, teriyaki sauce, and other similar sauces are often used with steaks and main courses while chocolate and strawberry syrups are popular garnishes for desserts.
What are garnishes used for?
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart.
Appetizers and garnishes are promot the food sales
Appetizers and garnishes to dishes and food items are looking beautiful, attractive and delicious to consumers are buying more and more and enjoy their meals.
Why are garnishes important?
Usually consisting of an edible component, garnishes brighten the plate, give a clue to the flavor of the meal, complement the taste of the dish or fill empty space on the plate. Garnishes can take many forms depending on the food they are decorating.
Historic Importance of Culinary Garnishes
In classical cooking, the terms garnish and garniture have been used the way we use the term accompaniments. In other words, garnishes are any items placed on the platter or plate or in the soup bowl in addition to the main item. A Garnish is an element added to food when it is served. In modern times, the main purpose of a Garnish is visual, but a Garnish may sometimes also serve to complement or contrast with the taste of the main dish.
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