This document provides information about herbs and spices. It discusses different parts of plants that are used as herbs and spices, including leaves, stems, flowers, bark, roots, seeds and berries. It notes that dried herbs and spices are generally stronger than fresh. The document also lists the top 10 most commonly used spices as garlic powder, black pepper, oregano, basil, cumin, paprika, dill weed, cinnamon, nutmeg and rosemary. It provides brief descriptions of various individual herbs and spices and their common uses.

2. Leaves, stems or flowers of an aromatic
plant
Fresh or Dried
Dried herbs are stronger than fresh
When using dried herbs crumble or crush
them to release flavor
Use 2-3 time more fresh then dried
Add fresh herbs at the end of cooking

3. Bark, roots, seeds, buds or berries of an
aromatic plant.
Usually dried – ground or whole
Might be fresh, such as ginger
Store in tightly covered containers in cool
dry place.

4.  Origins pre-date ancient Greeks & Romans, etc.
 Today we use spices & herbs primarily to make good
food taste even better.
 In the days before refrigeration, spices were used to
hide the taste and odor of less-than-fresh food, and to
prolong the freshness of food (especially in warm
climates).
 Today, some perfumes, soaps, and lotions are lightly
scented with spices & herbs.
 In the days before people took frequent baths,
spices/herbs were used as deodorants. Those who
could afford to do so had spices/herbs sown or tucked
into their clothes to hide their body odors.

5. Orient/Old World
• cinnamon, nutmeg, mace, black pepper, ginger,
cloves, cardamom, anise, caraway, mustard,
saffron
New World
• allspice, chilies & paprika, vanilla

6. it was very lucrative
transported easily
improved food & health
many diverse uses for most spices
very popular with the upper classes
• spicy food considered classy, sign of wealth

7. In your groups, take 2 minutes to discuss
and list what you think are the Top 10 most
used Spices/Herbs

8. (source: www.homecooking.com)
#10 Rosemary
#9 Nutmeg
#8 Cinnamon
#7 Cumin
#6 Paprika
#5 Dill Weed

9. (source: www.homecooking.com)
#4 Basil
#3 Oregano
#2 Pepper/Whole Peppercorn
#1 Garlic Powder

10. Basil
Italian Cooking

11. Bay
Soups, Stews, Meats
Use the whole leaf, but
remove before serving

12. Chives
Potatoes, Garnishes,
Seafood, Soups

13. Cilantro
Mexican Food, Thai
Food, Sauces, Salsa

14. Dill
Fish, Potatoes, Pickles,
Dips, Carrots, Bread

15. Lemon
Grass
Chicken, Seafood

16. Mint
Desserts, Lamb, Tea

17. Oregano
Italian Food, Mexican
Food, Pizza,
Spaghetti

18. Parsley
Garnish, Meat,
Cheese, Salads,
etc….

19. Rosemary
Chicken, Seafood,
Mushrooms,
Vegetables

20. Sage
Pork, Turkey, Stuffing,
Mushrooms

21. Tarragon
Chicken, Eggs,
Mushroom, Seafood

22. Thyme
Meat, Poultry,
Mushrooms, Nuts,
Potatoes

23. Allspice
Tropical Evergreen
Tree Berry
Nutmeg, Cloves,
Cinnamon
Pickling, Stews, Baking

24. Black & White
Pepper
 Berries picked green, darken
& shrivel upon drying.
 White pepper – berries ripen
on vine, outer hull removed.
 The most widely used spice
today.

25. Caraway
Apple, Pork, Sausage,
Rye Bread

26. Cayenne
Any food, but can add
lots of heat!!

27. 16,000,000: Pure capsaicin
100,000-350,000: Habanero
30,000-50,000: Cayenne
pepper
5,000-23,000: Serrano
pepper
2,500-5,000: Tabasco sauce
/Jalapeno
1,000-2,000: Poblano
pepper
100-500 Pepperoncini
pepper
Ca. 0: Sweet Bell pepper

28. Chili Powder
Blend of cumin, garlic,
onion and chili
Tex-Mex, BBQ

29. Cinnamon
 One of the oldest and
most valuable spices
 Desserts

30. Cloves
Immature flower buds
Meats, Stocks, Sauces,
Baking

31. Coriander
Cilantro seeds
Variety of cooking uses
in savory and baked
foods

32. Cumin
Seeds – used crushed
Mexican Foods, Chili

33. Ginger
Root of plant
Baking, Asian Foods

34. Nutmeg
Seed kernel inside a
fruit
Baking, cheese, eggs,
Alfredo

35. Paprika
Finely ground powder
from dried pepper
Garnish, salads,
sausage, casseroles

36. Poppy Seeds
From poppy flower
Baking, Salad Dressing

37. Saffron
Dried stigmas of crocus
Most expensive spice in
the world
Mediterranean and
Asian foods

38. Sesame Seeds
Found in the pod of a
tropical plant
Baking, Tahini Paste,
Asian Fish dishes