Flavor Unwrapped
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Flavor Unwrapped






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Flavor Unwrapped Flavor Unwrapped Presentation Transcript

  • Flavor Unwrapped A Basic Spice Primer   Presented by: K FitzHenry
  • What Is A Spice?
    • T he leaf of a plant is considered an herb (ex: cilantro)
    •   The balance of the plant is considered a spice (ex: coriander)    
    • Spices typically come from tropical climates
    • Herbs are grown all over the world
  • Spice Comes in Many Forms
    • ► Clove - Bud
    • ► Galangal - Root
    • ► Cinnamon- Tree Bark
    • ► Cumin- Seed
    • ► Saffron- Stigma
  • Why Most Spices Are Sold Dried
    • Drying tends to promote a routine schedule and allows for longer term storage
    •                 Harvesting   Curing   Trading     Shipping
    • Months          1               2/3               4            5/6
  • Drying and Curing are Essential Processes
    • D rying removes water. It leaves the essential oils which allow naturally  
    • occurring enzymes to create flavor.
    • Examples include:
    • Vanilla   Clove  Allspice  Peppercorn
  • Drying Methods
    • Drying methods can have a major effect on flavor
    • Sun dried Vanilla tends to be      Fragant
    • Oven dried Vanilla tends to be    Moist
    • Oven dried Paprika tends to be   Sweeter
  • Buying And Storing
    • Buy whole spices and store at 55-70 degrees
    • Grinding ruptures the cell walls which extracts essence
    • Grinding also promotes the evaporation of essential oils
    • Ground spices tend to quickly evaporate
    • For example:
    • Ground nutmeg looses its top notes quickly.  
  • Herbs
    • S ome herbs present a richer flavor in dried form.
    • The concentration of oils in Oregano and the mix Bouquet Grani 
    • makes them a better choice for slow cooked dishes. Tip: Finish slow cooked dishes with fresh herbs.                             
    • They will add delicate top notes, color and texture  
  • How To Think About Flavoring
    • Spices and Seasonings can be used individually or
    • in combination to create flavor.
    • Celery Seed brings out other flavors - Cole Slaw
    • Chipotle Chili is a nice accent flavor – Mayonnaise
    •   Click this link for a great grilled piza recipe
  • Creating Blends
    • Spice blending is an art that combines flavors into
    •   Top -  Middle - Base  Notes (much like perfuming)
    • Most of the blends I make tend to fall into these categories:
    • Balanced Blend:   Elements mesh to create one key flavor  Cascading Blend: Flavors emerge as you taste                           Accent Blend:      Built around a defining flavor note
  • Flavor Groupings
    • This short list is one way you can organize flavor choices
    Sweet:        Allspice Anise Cassia Cinnamon Nutmeg Vanilla Tangy:       Amchur Black Lime Caper Kokam Pomegrante Sumac Tamarind Hot:            Chilies  Horse Radish  Mustard Wasabi White Mustard  Unifying:     Coriander Fennel Paprika Poppy Seed Sesame Seed Turmeric Pungent:     Ajowan Asafetida Caraway Cardamom Celery Seed Cloves Cumin Dill See                   Fenugreek Galangal Juniper Berries Nigella Orris Root Star Anise   Umani:        Black Bean Fish Sauce Miso Soy Sauce Grilled Meats
  • Getting Started
    • Now that you have some basic information about spices,
    • try making your own blends. This video will help you get started.
    •   Or get some the additional information on spices and cooking from  
    • The Accidental Scientist