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Spices: Culinary Theory

Most spices come from tropical regions like India, Africa, and Southeast Asia. Spices are dried parts of aromatic plants like flowers, seeds, leaves, bark, and roots. They contain oils that aid digestion and add flavor, color, and variety to food. Common spices discussed include star anise, cardamom, cinnamon, chillies, cloves, cumin, ginger, juniper berries, nutmeg, turmeric, sesame seeds, and saffron.

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Andre Rytz
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119 views

Spices: Culinary Theory

Most spices come from tropical regions like India, Africa, and Southeast Asia. Spices are dried parts of aromatic plants like flowers, seeds, leaves, bark, and roots. They contain oils that aid digestion and add flavor, color, and variety to food. Common spices discussed include star anise, cardamom, cinnamon, chillies, cloves, cumin, ginger, juniper berries, nutmeg, turmeric, sesame seeds, and saffron.

Uploaded by

Andre Rytz
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Spices

CULINARY THEORY

08/12/21
Introduction to Spices
2

Most spices come from the tropics


 India
 Africa
 The west Indies
 The Far East
Spices are dried parts of aromatic plants and
include
 Flowers
 Seeds
 Leaves
 Bark
 Roots

08/12/21
Spices
3

Spices contain oils which aid digestion by


stimulating the gastric juices.
They also enhance the appearance of food and add a
variety of flavours
As spices are concentrated in flavour, they should be
used sparingly.

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Spices
4

 Star Anise
 Has a slight liquorice flavour. Used in Chinese Cookery
with pork and duck

 Cardamom

 Used in curry's has a warm, oily sharp taste

08/12/21
Spices
5

Cinnamon

Is the bark of the cinnamon shrub,


used either powdered or in a
stick. Uses include pastry items
apples, pears.

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Spices
6

Chillies
There are many different types of chillies they vary
in taste, colour and heat.
 The seeds are one of the hottest parts of the chilli

 Chillies are used in many dishes, pizzas, pasta and


Indian dishes Thai and Mexican cookery
ALWAYS WASH YOUR HANDS OR WEAR
GLOVES WHEN USING CHILLIES

08/12/21
Spices
7

Cloves are the unopened flower-buds of a tree


which grows in Zanzibar, Penang and
Madagascar. The buds are picked when green,
and dried in the sun until they turn to a rich
brown colour
 Used in Sauces, roast Ham, mulled wine pastry items
 Can be used whole or ground

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Spices
8

Cumin
 This is frequently used in curry and is powerful, warm,
sweet and has a slightly oily taste.

Ginger
 Ground ginger is used mainly for pastry and bakery work
and for mixed spices. Whole ginger is used for curries,
pickles, stir-fry dishes and sauces

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Spices
9

Juniper berries
 Normally used for game, red cabbage, pork, rabbit
and beef dishes, also good with stocks.

Nutmeg
 Nutmeg is used in sweet dishes ( milk puddings),
sauces, soups, vegetables and cheese dishes.

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Spices
10

Turmeric
 It has no pronounced flavour and its main use is for colouring
curry powder. It is also used in pickles, relishes and for
colouring in cakes and rice

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Spices
11

Sesame Seeds
 These are used as a topping for bread, cakes Chinese and
vegetarian cookery

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Spices
12

Saffron
 The stigmas from a crocus known as the saffron crocus
( grown mainly in Spain) dried
 Used in soups, sauces and particularly in rice dishes.
 It takes approx 4000 crocus flowers to yield 30g
 Can be used powdered or strands

08/12/21

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