The document provides descriptions of various herbs and spices, including bay leaves, cajun seasoning, cinnamon, curry powder, flaxseed, ginger, mixed spice, mustard, nutmeg, oregano, paprika, peppercorns, poppy seeds, rosemary, rubs, saffron, salt, and vanilla. It explains what each herb or spice is, where it comes from, its flavor profile, color, and common uses in cooking.

1. Danica Zyrelle S. Bangsal
10 - Leviticus
L1_LEARNINGOUTCOME
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3. • Also called laurel leaf, leaf of the sweet bay
tree (Laurus nobilis).
• It has a delicately fragrant but have a bitter
taste.
• Used in pickling and marinating and to
flavour stews, stuffings, and fish.

5. • Cajun seasoning is a spice blend used to add
savory flavor to all sorts of dishes, from
burgers and seafood to soups and stews.
• Has a bold spicy flavor (from the cayenne
and paprika) with a subtle earthiness
(provided by the garlic, onion, and herbs).

7. • Also called Ceylon cinnamon, bushy
evergreen tree of the laurel family
and the spice derived from its bark.
• This spice, consisting of the dried
inner bark, is brown in colour and
has a delicately fragrant aroma and
a warm sweet flavour.

9. • Curry powder is a mixture of spices that take on
a yellow hue.
• It combines both sweet and savory elements,
creating a spice powder that is earthy and warm
with a bit of brightness to it.

11. • Flaxseed, or linseed, comes from the
flax plant, which is an annual herb.
• Usually brown or yellow. They’re sold
whole, ground/milled, or roasted —
and are often processed into flaxseed
oil.

13. • Although often referred to as ginger
root, ginger actually comes from the
rhizome (underground stem) of
Zingiber officinale, a tropical
flowering plant from the same family
as cardamom and turmeric.

15. • Mixed spice includes a balance of
some or all of the following
ground spices: cinnamon,
coriander seed, caraway, nutmeg,
ginger, cloves, allspice, and mace.

17. • Mustard is a playful spice—
something that will make most any
dish more interesting.
• Its fresh, clean aroma and sharp,
tangy flavor are perfect for cutting
through rich ingredients like beef
and butter sauce.

19. • Nutmeg is a spice made from the seed of the
nutmeg tree (Myristica fragrant), a native
Indonesian evergreen tree that is the source of
two popular spices: nutmeg and mace.
• It is an intense spice that has a strong and distinct
aroma.
• For those who are more sensitive to heat, nutmeg
might seem almost spicy.

21. • Oregano is an herb composed of the
fresh or dried leaves of the oregano
plant. The plant has tiny leaves that lend
a pungent aroma and strong flavor to a
variety of savory foods.
• When in bloom, the plant sports pink or
purple flowers, which are also edible.

23. • It is made of a combination of dried
peppers from the Capsicum annum family,
which include both sweet and hot peppers.
This striking, crimson-red colored powder
is very versatile.
• It is used to season dishes, garnish foods,
and add color to a recipe.

25. • Peppercorns are tiny fruits called drupes, which
grow in clusters on a vine.
• Three peppercorn varieties: black peppercorns,
white peppercorns and green peppercorns.
• It is used as an ingredient in recipes to add
flavor and spice to meats, fish, vegetables,
salad dressings, soups, stir-fries, pasta, and
more .

27. • A poppy seed is a tiny seed shaped like a
kidney. It is harvested from the opium poppy
plant and is classified as an oilseed, which
means its oil is extracted by pressure and
used almost as commonly as its seeds.
• Used as food, food flavouring, and the source
of poppy-seed oil.

29. • Rosemary is an aromatic herb.
• Used as a flavoring in a variety of dishes,
such as soups, casseroles, salads, and
stews.
• Has a flavor that is variously described as
piney, resinous, astringent, peppery,
lemony, and woodsy.

31. • Rubs are blend of dry spices and
herbs that is liberally applied and
rubbed onto the surface of food to add
flavor before cooking.
• Depending on the flavor profile, rubs
can work on meat, poultry, fish, and
even vegetables.

33. • Saffron is a spice made from the
stigmas of the fall-flowering plant
Crocus sativus.
• World's most expensive spice.
• Provides a beautiful golden color and
pungent, aromatic flavor to foods.

35. • Spices and herbs are
defined as plant derived
substances that add flavor
to any dish.

37. • Give the gift of spice, and make the world
a more flavorful place.
• Each of these sets features a thoughtful
selection of complementary spices
packaged in airtight glass jars. They make
the perfect gift for any flavor lover,
whether a seasoned chef or a beginner in
the kitchen.

39. • Salt is most commonly used for
flavoring foods as it enhances their
aroma.
• Potassium salts can be used in the
same way as standard table salt and
many people feel they do replace
their need for salt.

41. • Vanilla is the fruit of an orchid plant, which
grows in the form of a dark brown bean
pod that is long and skinny.
• Vanilla beans have the most intense vanilla
flavor and aroma that you will find.
• Can be described as a sweet, rich, and
warm woody or smoky flavor.