Flavor Unwrapped


Published on

Published in: Self Improvement
  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Flavor Unwrapped

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