1 seasonings and flavorings seasoning – substances that enhance flavor of food, not usually...
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Seasonings and Flavorings
Seasoning – substances that enhance flavor of food, not usually detected themselves
Flavoring – substances added for their own flavor
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1. Salt (NaCl)-health issues, kosher, pickling, iodized, sea salt, flavored
2. Pepper- black = dried unripe berry- white = dried ripe kernel of ripe berry- red = dried pods e.g. cayenne
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3. MSG – monosodium glutamate • “flavor enhancer” – may also add own flavor in high amounts (umami)• Used in processed veg, meat, poultry, fish
• Considered safe, but some are people sensitive: “Chinese restaurant syndrome”
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4. 5’ Riboncleotides
• flavor enhancers umami
-yeast autolysates
-disodium guanylate
-inosinate
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5. Spices and herbs
Spice – dried aromatic plant products “true spice” = bark, roots, buds,
flowers, fruits and seeds of plants grown in tropics
e.g. allspice, caraway, cinnamon, cloves, cumin, ginger, paprika
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Herbs – leaves, stems, seeds of plants from temperate climates
e.g. leaves and stems = bay leaves, oregano, sage, tarragon, thyme
seeds = caraway, sesame, dill (both tropical and temperate)
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Spice Blends - e.g. curry powder, chili powder (chili pepper,
cumin, garlic, oregano), poultry seasoning, mixed
pickling spice, Cajun spice
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Spices and herbs generally added as “flavor builders” (contribute to total flavor)
Some, however, have distinctive flavors: e.g. basil, oregano,
tarragon, sage
Tables 3-1 & 3-2 on pp 46-48 in Dummies lists some spices and
herbs and their uses
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Some spice and herb tips…
Purchase in small quantitiesStore in cool, dry, dark place—use within 1 yrCrush dried herbs b/w fingers b/f usingGrind your own from whole spices for more
flavorDried spices & herbs more concentrated than
fresh, so use only 1/3-1/2 as much when using dried for fresh
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Interesting research…10
Spices get odors from small molecules that evaporate easily (they’re volatile)
Some spices can easily penetrate the cell membranes in the brains of insects making them get hyper or fly away
People don’t have the same receptors in their brains, so they are safe for humans
Combinations of spice extracts, like rosemary, peppermint, cinnamon and thyme, may soon be used as organic pesticides in crops!
American Chemical Society Annual Meeting, 2009
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6. Flavor extracts
extracts and essential oils (volatile) from aromatic plants usually dissolved in alcohol
e.g. vanilla, lemon, orange, almond
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7. Vegetables, fruit, flowers12
Hot peppers—capsicum genusFruits—lemon, lime, oranges, acaiVegetables—”mirepoix”: 50% onion, 25%
carrots, 25% celery Edible flowers—pansies, violas, marigolds,
tulips, squash blossoms, carnations
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8. Alcohol
• wine, liqueurs, distilled spirits• low boiling point• 4-85% retained w/ cooking
depends on time and type of cooking method
9. Flavored oils and vinegars—often used for marinating