“It’s was a good attempt,passable…. but the flavorsand texture were boring…

Salt is not a spice.

what spices give us

• Questions for you

• History

• Definitions & uses

• Flavor Recognition

• How to begin

Questions???

• Do you cook most of your meals?– Yes– No

• Do you eat out for most of your meals?– Yes– No

• Who cooks in your family?• Do you own a cookbook?

– Yes– No

• Do you keep your valuables in a place Captain Rog has access?

History• Spice has shaped the contours of human history - flavor matters to

people. The obesity crisis is driven by the fact that we are driven to self-stimulate.

• Around 50,000 B.C. -- earliest evidence of the use of spice by humans

• The spice trade developed throughout the Middle East in around 2000 BC with cinnamon and pepper.

• The Egyptians used herbs for embalming and their need for exotic herbs helped stimulate world trade. In fact, the word spice comes from the same root as species, meaning kinds of goods.

• By 1000 BC China and India had a medical system based upon herbs. Early uses were connected with magic, medicine, religion, tradition, and preservation.

• Colonial expansion - Columbus was looking for black pepper and he found red pepper.

• Charlemagne - an herb is the friend of physicians and the praise of cooks.

• The Ebers papyrus in 1510 BC mentions onion and garlic for health

• Capsicum anus is the most common, consumption goes back 9000 years, cultivation goes back 5000 years, introduced to Europe in Columbus's day

Trends in Culinary History

• Simplicity in preparation, skipping steps

• 30 meals in 30 minutes

• Inferior substitutions

• Reduction in number of ingredients

• Fast food vs. culinary mastery

Emerging trends

Age of Discovery : Cuisine around the world

Return to premium ingredients

Return of Spices/ Blends

Uses

• Trends: globalization, health and wellness, science of spices.

• Ethnic foods are highly seasoned and these are becoming more popular.

• Worldwide natural and clean labels resonate with spices and herbs in the diet.

• Antioxidants are in demand. • Spices are high in essential vitamins and minerals,

manganese, vitamin k, fiber, natural antioxidants.

• Phytochemicals and phytonutrients.• Cinnamon is top of the list for antioxidants,

clove is right there too. 1tsp of cinnamon has the same amount of antioxidants as a half cup of blueberries.

• Inflammation receiving increased attention and a lot of spices reduce this. Sage, Ginger, fenugreek, etc.

• Ginger, garlic, and chili may reduce cancer risks

Food preservation

• Out of the 43 spices, Billing & Sherman found sufficient data to indicate antimicrobial properties on 30.

• The most effective were garlic, onion, allspice, and oregano, which inhibited 100% of the bacterial species they were tested against.

• Thyme, cinnamon, tarragon, cumin, cloves, lemon grass, bay leaf, capsicums (hot peppers), and rosemary all inhibited more than 75% of the bacteria they were tested against.

Synergy

• Some spices were found to have enhanced antimicrobial effects when combined with other spices.

• Maybe this is the original basis for spice combinations like: (blends add complexity… more ‘notes’)

chili powder (typically a mixture of chili peppers, onion, paprika, garlic, cumin, and oregano)

curry powder (typically containing cumin, coriander, fenugreek, ginger, turmeric, dill seed, black pepper, red pepper, mace, cardamom, and cloves).

• This may also explain why fewer spices in combination are needed to prevent food spoilage, as opposed to single spices.

Spice Users

• the heaviest spice users:

Ethiopia, Kenya, Greece, India, Indonesia, Iran, Malaysia, Morocco, Nigeria, and Thailand.

(This supports the theory that the countries with hotter climates relied heavily on spices to prevent food spoilage; however, these ten countries have always been easily accessible by sea from the Spice Islands)

• 01 Garlic Powder -use it in nearly every savory dish. • 02 Whole Peppercorns -Get a grinder • 03 Oregano -Rub between palms before adding to release more flavor.• 04 Basil -Goes with oregano well.• 05 Dill Weed -Essential for fish.• 06 Paprika -smoked Spanish is my favorite. • 07 Cumin -Essential for Mexican dishes.• 08 Cinnamon -Baking and curries.• 09 Nutmeg -Baking and cream sauces. Better to grate your own.• 10 Rosemary -Poultry basic.• 11 Saffron -Truly worth the expense. A little goes a long way.• 12 Sage -A must for poultry.• 13 Thyme -Good with meat and poultry.• 14 Parsley -Good for adding color. Mild flavor.• 15 Bay Leaf -A must for soups and stews.• 16 Tarragon -Good with seafood and poultry.• 17 Onion Powder -used this as a flavor booster instead of salt.• 18 Chile Powder -Get the real thing, not a blend.• 19 Celery Seed -My potato salad has to have it.• 20 Arrowroot -Great for thickening sauces.

Other mixtures

Chinese 5 Spice Flavorings: ( based on balancing yin & yang in food) There are many variants. The most common is bajiao (star anise), cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds. Cassia

Jamaican Jerk Spice : Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, salt, and pepper.

Pumpkin pie spice: is an American spice mix commonly used as an ingredient in pumpkin pie. It is generally a blend of powdered cinnamon, cloves, ginger, nutmeg, and sometimes

allspice.

What was in the cookie???

ground cardamom cinnamon ginger nutmeg cloves Lemon Peel Orange peel

http://www.karenfreberg.com/RogersFavoriteFoods.htm

“3 things anyone should be able to prepare”

• Omelet

• Stew / Soups

• Chicken

Want more?

• SPICES and their use: http://www.theepicentre.com/Spices/spiceref.html

• UCLA… http://unitproj.library.ucla.edu/biomed/spice/index.cfm

• DATA production:http://www.foodmarketexchange.com/datacenter/product/herb/herb/detail/dc_pi_hs_herb0406.htm

• http://mccormickscienceinstitute.com/