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Colonial spices
Spice A spice is a dried seed, fruit, root, bark, or  vegetative substance used in nutritionally  insignificant quantitie...
Advieh
 Advieh is a spice mixture used in Persian cuisine.  It is used in rice dishes, as well as in chicken and  bean dishes. A...
Baharat
 Baharats a spice mixture or blend used in Arab  cuisine, especially in the Mashriq area, as well as  in Turkish and Iran...
Berbere
 Berbere is a spice mixture whose ingredients  usually include chile peppers, garlic, ginger, dried  basil, korarima, rue...
Chaat masala
 Chaat masala is spice mix, used in Indian and  Pakistani Cuisine. It typically consists of dried  mango powder, cumin, c...
Chili powder
 Chili powder is the ground, dried fruit of  one or more varieties of chili pepper,  sometimes with the addition of other...
Jerk spice
 Jerk is a style of cooking native to Jamaica in  which meat is dry-rubbed or wet marinated with a  very hot spice mixtur...
By: Orhan and Kostantin VIв
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Colonial spices

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Comenius project - MCIMC. Presentation on spicies came from colonies

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Colonial spices

  1. 1. Colonial spices
  2. 2. Spice A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring or as garnish.
  3. 3. Advieh
  4. 4.  Advieh is a spice mixture used in Persian cuisine. It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea, common ingredients include cardamom, cloves, cinnamon, rose petals or rose buds, cumin, and ginger. It may also include ground golpar, saffron, nutmeg, black pepper, mace, coriander, or sesame.
  5. 5. Baharat
  6. 6.  Baharats a spice mixture or blend used in Arab cuisine, especially in the Mashriq area, as well as in Turkish and Iranian cuisine. Baharat is the Arabic word for spices. The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment.
  7. 7. Berbere
  8. 8.  Berbere is a spice mixture whose ingredients usually include chile peppers, garlic, ginger, dried basil, korarima, rue, white and black pepper, and fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea.
  9. 9. Chaat masala
  10. 10.  Chaat masala is spice mix, used in Indian and Pakistani Cuisine. It typically consists of dried mango powder, cumin, coriander, dried ginger, salt, black pepper and chili powder. The ingredients are combined and served on a small metal plate, polystyrene plate or a banana leaf, dried and formed into a bowl, at chaat carts especially in Northern India, Pakistan and even Southern India.
  11. 11. Chili powder
  12. 12.  Chili powder is the ground, dried fruit of one or more varieties of chili pepper, sometimes with the addition of other spices. It is used as a spice to add piquance and flavor to dishes. In American English the name is usually spelled "chili", or "chile".
  13. 13. Jerk spice
  14. 14.  Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, and tofu. Ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.
  15. 15. By: Orhan and Kostantin VIв

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