It is for academic purposes

1. GOODMORNIN
G

3. ATTENDANC
E

4. ENERGIZER
“Condiment Relay Race”

5. 01 02
03
Objectives:
• Identify and classify condiments, herbs,
and spices
• Explain the role of condiments, herbs,
and spices
• Identify common examples of each
category

6. CONDIMENTS
, HERBS AND
SPICES

7. 01
Condiments are flavorful substances or sauces that
are added to food to enhance its taste, texture,
and overall eating experience. They come in
various forms, including liquids, pastes, or solids,
and they are typically served in small quantities
alongside the main dish or used as ingredients in
recipes.

8. 01
Herbs are aromatic plants that are used
for various culinary, medicinal, and
ornamental purposes. These plants are
appreciated for their fragrant leaves,
flowers, or seeds, and they have been an
integral part of human culture for
thousands of years.

9. 01
Spices are aromatic and flavorful substances
derived from various parts of plants, such as
seeds, bark, roots, and fruits. These natural
ingredients are used to season and enhance
the taste of food and beverages, adding
depth, complexity, and unique flavors to
dishes.

10. Types of
Condiments:

11. AIOLI
a flavorful condiment and sauce that originated
in the Mediterranean region, particularly in areas
like Provence in France and Catalonia in Spain. It
is known for its creamy texture and rich garlic
flavor. Aioli is traditionally made by emulsifying
garlic, olive oil, and egg yolks, which gives it a
smooth and mayonnaise-like consistency.

12. BARBEQUE SAUCE
often referred to as BBQ sauce, is a
savory and flavorful condiment used to
add taste and moisture to grilled,
roasted, or smoked meats and other
dishes.

13. CHILI SAUCE
is a spicy condiment made from chili
peppers and other ingredients, and it
is known for its fiery and robust flavor.
It is a popular and versatile sauce used
in various cuisines around the world.

14. CHUTNEY
is a flavorful and versatile condiment
originating from the Indian subcontinent, but it
is now enjoyed worldwide. Chutneys are
typically made by combining a variety of
ingredients, including fruits, vegetables, herbs,
spices, vinegar, and sugar.

15. COCKTAIL SAUCE
is a spicy condiment made from chili
peppers and other ingredients, and it
is known for its fiery and robust flavor.
It is a popular and versatile sauce used
in various cuisines around the world.

16. FISH SAUCE
is a condiment and seasoning that
originates from Southeast Asia, particularly
from countries like Vietnam, Thailand,
Cambodia, and the Philippines. It is a key
ingredient in many Asian cuisines and is
known for its intense and savory flavor.

17. FRUIT PRESERVES
often simply referred to as
"preserves," are a type of sweet
spread made from fruit, sugar,
and sometimes pectin.

18. GUACAMOLE
is a popular Mexican dip or condiment
made primarily from ripe avocados. It's
known for its creamy texture and rich,
savory flavor.

19. HORSERADISH
The horseradish plant, Armoracia
rusticana, is primarily grown for its
long, tapered roots, which are used to
make horseradish sauce or prepared
horseradish.

20. MAYONNAISE
is a popular creamy condiment and
sauce that is widely used in culinary
applications around the world. It is
known for its rich and smooth texture
and its ability to enhance the flavor of
various dishes.

21. MUSTARD
is a popular condiment and spice that
comes in various forms, each with its
own distinct flavor and uses. Mustard is
made from the seeds of the mustard
plant, which belongs to the
Brassicaceae family.

22. Types of Herbs:

23. BASIL
a popular and fragrant herb
known for its bright green
leaves and its sweet, slightly
peppery flavor.

24. CARAWAY
scientifically known as Carum carvi, is a
biennial herbaceous plant that
produces distinctive seeds known as
caraway seeds. These seeds are widely
used as a spice in cooking and for their
aromatic qualities.

25. CHERVIL
It is highly regarded for its delicate,
mild, and slightly sweet flavor, which is
often described as a cross between
parsley and anise

26. PARSLEY
Parsley is a versatile herb and comes in
two main varieties: curly leaf parsley
and flat-leaf (Italian) parsley.

27. DILL
scientifically known as Anethum graveolens, is
an aromatic herb that is valued for its delicate,
feathery leaves and its distinctive sweet, slightly
tangy flavor. Dill is a versatile herb used in
various culinary dishes and is known for its
association with pickles and seafood.

28. CILANTRO
scientifically known as Coriandrum
sativum, is a flavorful herb commonly
used in many culinary traditions
around the world. Known for its vibrant
green leaves and a fresh, citrusy, and
slightly peppery flavor.

29. FENNEL
scientifically known as Foeniculum
vulgare, is a flavorful and aromatic
herb with a mild licorice or anise-like
flavor. Fennel is a versatile plant used
in both culinary and medicinal
applications.

30. LEMONGRASS
scientifically known as Cymbopogon
citratus, is a fragrant herb that is
commonly used in cooking,
particularly in Southeast Asian cuisines.
It is known for its unique lemony flavor
and citrusy aroma.

31. MARJORAM
scientifically known as Origanum
majorana, is a fragrant herb closely
related to oregano. It is native to the
Mediterranean region and is known for
its sweet, mild, and somewhat woodsy
flavor.

32. MINT
Mint is a popular aromatic herb from the
Mentha genus that is known for its
refreshing, cool, and slightly sweet flavor. It is
widely used in culinary and medicinal
applications. Mint comes in various species,
with peppermint and spearmint being two of
the most common.

33. OREGANO
scientifically known as Origanum
vulgare or Origanum heracleoticum, is
a fragrant herb that is widely used in
Mediterranean and Italian cuisines.

34. ROSEMARY
scientifically known as Rosmarinus
officinalis, is a fragrant and flavorful
herb native to the Mediterranean
region. Rosemary is widely used in
culinary, medicinal, and aromatic
applications.

35. SAGE
scientifically known as Salvia officinalis,
is a pungent and aromatic herb with
gray-green leaves. It is known for its
strong, earthy flavor and has been
used for culinary, medicinal, and
therapeutic purposes for centuries.

36. SORREL
scientifically known as Rumex acetosa,
is a leafy green herb and plant that is
known for its tart, lemony flavor. It is
used in culinary applications,
particularly in European and
Mediterranean cuisines

37. THYME
scientifically known as Thymus
vulgaris, is a fragrant and versatile herb
that is used in a wide range of culinary
dishes and has medicinal applications
as well. It is known for its small green
leaves and strong, earthy flavor.

38. Types of Spices:

39. CARDAMOM
, scientifically known as Elettaria
cardamomum (green cardamom) or
Amomum subulatum (black cardamom), is
a highly aromatic spice that is native to the
Indian subcontinent and is widely used in
cooking, baking, and beverages.

40. CINNAMON
is a highly aromatic and versatile spice
derived from the bark of trees belonging to
the Cinnamomum genus. It is widely used
in cooking, baking, and beverages, and it
has been valued for its sweet, warm, and
spicy flavor for centuries.

41. CLOVE
scientifically known as Syzygium
aromaticum, is a highly aromatic spice
that is harvested from the flower buds
of the clove tree, native to Indonesia.

42. CUMIN
is a highly aromatic spice that is widely
used in cooking, particularly in South
Asian, Middle Eastern, and Latin
American cuisines. It has a warm and
earthy flavor with a hint of citrus.

43. MACE
Mace is a spice derived from the outer
covering of the nutmeg seed, which comes
from the fruit of the nutmeg tree (Myristica
fragrans). Mace has a distinct and warm
flavor, often described as a combination of
cinnamon and pepper with hints of citrus.

44. NUTMEG
is a fragrant spice derived from the
seed of the nutmeg tree, scientifically
known as Myristica fragrans. It is
known for its warm, sweet, and nutty
flavor and is used in various culinary
applications.

45. ANNATTO SEEDS
scientifically known as Bixa orellana, are the
seeds of the annatto tree, a tropical plant
native to Central and South America. These
small, reddish-brown seeds are used as a
natural coloring and flavoring agent in
various culinary applications.

46. BAY LEAVES
, scientifically known as Laurus nobilis,
are aromatic leaves from the bay laurel
tree. They are used in various cuisines
around the world for their distinctive
flavor and fragrance.

47. BLACK PEPPERCORNS
are the dried fruit of the pepper plant,
scientifically known as Piper nigrum.
They are one of the most widely used
spices globally and are known for their
strong, pungent flavor.

48. CARDOMOM BROWN
POD
scientifically known as Amomum
subulatum, is primarily used in savory
dishes, particularly in Indian and other
Asian cuisines. The pods are known for
their strong and smoky aroma, which
imparts a unique depth of flavor to dishes
like curries.

49. CINNAMON STICKS
These aromatic sticks are widely used
in cooking, baking, and for infusing
flavors into various dishes and
beverages.

50. STAR ANISE
is a spice that is widely used in Asian
and Middle Eastern cuisines for its
distinctive flavor and aroma. It is the
fruit of the Illicium verum plant, which
is native to China and other parts of
Asia.

51. CHILI SAUCE
is a spicy condiment made from chili
peppers and other ingredients, and it
is known for its fiery and robust flavor.
It is a popular and versatile sauce used
in various cuisines around the world.

52. GUIDE
QUESTIONS
1. What are the difference
between Herbs and Spices ?
2. Why the Condiments give a
special role in the cuisine ?

53. ACTIVITY
“HILA MO SAGOT NYA”

54. QUIZ
“CONDIMENTS, HERBS, OR
SPICES”

55. ASSIGNMENT!
Create a fictional recipe using at least one condiment, one herb, and one spice.
Describe the dish and explain how each element contributes to its overall flavor.
Kindly used canva editor for your fictional recipe and send it via email
rebultannoah@gmail.com
Criteria:
Originality—20%
Creativity—20%
Relevant to the Lesson—60%
Total of 100%

56. THANK
YOU

57. A PICTURE IS WORTH
A THOUSAND WORDS

58. HERBS AND SPICES WORLDWIDE
Jupiter is the biggest
planet of them all
Annatto seeds
Mercury is the closest
planet to the Sun
Fennel powder
Mars is actually a very
cold place
Pandan plant
Venus is the second
planet from the Sun
Nigella seed

59. ORIGIN OF THIS DAY
Discover
flavorings
Venus is the second
planet from the Sun
First book
Despite being red, Mars is
a cold place
Luxury
commodities
Jupiter is the biggest
planet of them all
Become
commercial
Saturn is a gas giant and
has several rings
3100 B.C
1596
B.C.
1700
B.C.
1200s

60. FOUR BASIC TYPES OF
SEASONINGS
Despite being red, Mars
is very cold
Mars
Saturn is composed of
hydrogen and helium
Saturn
Venus is the second
planet from the Sun
Venus
Jupiter is the biggest
planet of them all
Jupiter

61. Mexican Caribbean Indian
Chili powder Allspice Cayenne pepper
Oregano Ginger Curry powder
Garlic powder Cloves Garam masala
Cinamoon Nutmeg Turmeric
SPICES FOR COOKING

62. SPECIES PRODUCTION
Follow the link in the graph to modify its
data and then paste the new one here. For
more info, click here
15%
Mercury is the smallest
planet
Pepper
10%
Jupiter is the biggest
planet of them all
Cinnamon
40%
Venus is the second
planet from the Sun
Cloves
60%
Mars is actually a very
cold place
Turmeric

63. 21 million
Big numbers catch your audience’s attention

64. 9h 55m 23s
Jupiter’s rotation period
333,000
Earths would fit in the Sun’s mass
386,000 km
Distance between the Earth and the Moon

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