4/4/11 AGENDA
Presentation on herbs and spices
Show and tell
Small lunch featuring herbs and spices
1 4/4/11 HERBS VS. SPICES
HERBS
SPICES
-obtained from leaves
-typically for savory
recipes
-tend to use more of
them than spices
-from temperate climate
- from plant that dies
down at end of season
-obtained from roots,
flowers, fruits, seeds,
or bark
-more potent than herbs,
use less
-native to tropical climate
-some used as a
preservative
-what are both herbs and
spices?
-is salt an herb or spice?
SPICE
TRADE
2 4/4/11 CLAIMED MEDICAL USES FOR HERBS AND
SPICES
Turmeric – topical antiseptic and anti-inflammatory
Asafetida powder – relieves gas pains
Cardamom – eases pains from gluten allergies
Clove oil – use to reduce dental pain
Garlic – antibiotic
Ginger – help ease cold/flu symptoms, suppress cough
Mint – ease nervousness
Onions – dressing for burns
Nutmeg/Mace – astringent, hallucinogen
SPICES - INTERESTING FACTS
Fenugreek – used in an everyday product as a substitute for something “real”
Allspice – not a combination of spices
Difference between black and white pepper
Varieties of cinnamon –Sri Lanka (“true cinnamon”)
and Saigon (common to USA)
Mexican chocolate – more than just chocolate
Nutmeg – nickname for a state
3 4/4/11 HERBS – HISTORY AND INTERESTING FACTS
- 
Humans have used herbs since the beginning of humanity. Evidence of cave
paintings in 25,000 B.C. in France
- 
In 65 A.D. a Greek physician wrote De Materia Medica documenting the medicinal
uses of herbs
- 
Herbal extracts used in perfumes: lavender, ylang-ylang, lemongrass, marigold
- 
Many spiritual uses: Christianity – myrrh, frankincense; Hinduism – holy basil;
Rastafarians – cannabis; Cherokee – white sage, cedar in smudge sticks
- 
Bay leaves – reason for term Nobel Laureate
- 
Curry – not a spice, a leaf
HERBS – FRESH VS. DRIED
FRESH
DRIED
Use at end of recipes
Use at the beginning of
recipes
4 4/4/11 COOKING WITH HERBS AND SPICES
CULINARY USES
COOKING METHODS
Cover up taste of
spoiled food
Dry rubs
Dry toasting method
Flavor addition
Grinding method
Health benefits
Mortal and pestle
FOODS + SPICES = GOOD
Beans— cumin, cayenne, chili, parsley, pepper, sage, savory, thyme
Beef — basil, bay, chili, cilantro, curry, cumin, garlic, marjoram, mustard, oregano,
parsley, pepper, rosemary, sage, savory, tarragon, thyme
Cheese — basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill,
garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika,
parsley, pepper, sage, tarragon, thyme
Chicken — allspice, basil, bay, cinnamon, curry, dill, fennel, garlic, ginger, lemongrass,
mustard, paprika, rosemary, saffron, sage, savory, tarragon, thyme
Fish — anise, basil, bay, cayenne, celery seed, chives, curry, dill fennel, garlic, ginger,
lemon peel, mustard, oregano, parsley, rosemary, thyme, saffron, sage, savory,
tarragon, marjoram
Fruits — allspice, anise, cardamom, cinnamon, cloves, coriander, ginger, mint
Salads — basil, caraway, chives, dill, garlic, lemon peel, lavage, marjoram, mint,
oregano, parsley, rosemary, tarragon, thyme
5 4/4/11 BOTTLED SPICES – WHEN TO THROW AWAY
Ground: 2-3 years
Whole: 3-4 years
Seasoning blends: 1-2 years
Herbs, dried: 1-3 years
Extracts: 4 years (except pure vanilla which lasts indefinitely)
SPICE RUBS
Cuban
Brown Sugar & Pepper
salt 4oz
brown sugar 1lbs
crushed red pepper 1oz
kosher salt 4oz
oregano ¾ oz
black pepper 2oz
ground cloves ½ oz
ground coriander 3 Tbsp
bay leaf 1 each
Combine in a bowl and mix
Combine in food processor and blend
6 4/4/11 SPICE RUBS
Moroccan
Peppery Italian
garlic powder 2.5oz
dried basil 1.75oz
black pepper 2.25oz
black pepper 1.5oz
ground cumin 1.5oz
dried thyme .75oz
ground cinnamon 1oz
rosemary .5oz
ground cloves .5oz
granulated garlic .25oz
turmeric .25oz
salt 2oz
cardamom .25oz
salt 2.25oz
Combine in a bowl and mix
Combine in a bowl and mix
7 McCormick Science Institute Black Pepper
3/31/11 10:52 AM
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Spices and Herbs » Black Pepper
Black Pepper
Health Research
Description
Black and White Pepper are both obtained from the small
dried berry of the vine Piper nigrum. For Black Pepper, the
berries are picked while still green, allowed to ferment and
are then sun-dried until they shrivel and turn a brownishblack color. They have a hot, piney taste.
Quick Facts
Whole
Black
Pepper
Uses
Black Pepper adds flavor to almost every food of every nation in the world. It is
used in rubs, spice blends, salad dressings, and peppercorn blends.
Coarse
Black
Pepper
Origins
The principal exporters for Black Pepper are India (Malabar and Tellicherry
Pepper), Indonesia (Lampong Pepper), Brazil and Malaysia. Tellicherry is
actually a special type of Malabar Pepper designated for its bold size and
uniform appearance. Both have excellent flavor, aroma and pungency
properties. The flavor and aroma of Lampong Pepper is similar to the Malabar
type. The Malaysian and Brazilian varieties are relatively milder in flavor.
MSI Funded Paper: Potential Health
Benefits of Black Pepper (May, 2010)
Ground
Black
Pepper
An overview of the potential health
benefits of black pepper by Dr. Keith
Singletary.
Folklore
Because pepper can be stored for many years without losing its flavor and
aroma, it has long been known as the master spice. Pepper was so precious in
ancient times that it was used as money to pay taxes, tributes, dowries, and
rent. It was weighed like gold and used as a common medium of exchange. In
A.D. 410, when Rome was captured, 3,000 pounds of pepper were demanded
as ransom.
Color
Uniform and nut-like
Flavor & Aroma
Hot, biting
Sensory Profile
Black Pepper has a sharp,
penetrating aroma and a
characteristic woody, piney
flavor. It is hot and biting to
taste.
http://www.mccormickscienceinstitute.com/content.cfm?ID=10484
MSI Funded Research on Spice
Blend Consumption, Insulin
Response, and Antioxidant
Bioavailability (Jun, 2010)
A study that examined insulin response
and plasma antioxidant capacity was
presented at the 2010 Experimental
Biology Conference.
Page 1 of 1
McCormick Science Institute Cinnamon
3/31/11 10:54 AM
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Spices and Herbs » Cinnamon
Cinnamon
Health Research
Description
Cinnamon is the dried inner bark of various evergreen
trees belonging to the genus Cinnamomum. At harvest,
the bark is stripped off and put in the sun, where it curls
into the familiar form called "quills."
Quick Facts
Ground
Cinnamon
Uses
Cinnamon in the ground form is used in baked dishes, with fruits, and in
confections. Cassia is predominant in the spice blends of the East and
Southeast Asia. Cinnamon is used in moles, garam masala, and berbere.
Origins
Cinnamomum burmannii is primarily imported from Indonesia and is the most
common form of Cinnamon in the United States. Once again, Vietnam has
become the source for Cinnamomun loureirii, referred to as Saigon
Cinnamon, and considered the finest Cinnamon available. Cinnamomum
zeylanicum, grown in Sri Lanka, is actually "true Cinnamon" but is not widely
used in the United States due to its unique flavor.
Color
Reddish, brown
Flavor & Aroma
Sweet and pungent
Sensory Profile
Cinnamon is characteristically
woody, musty and earthy in
flavor and aroma. It is warming
to taste. The finer the grind, the
more quickly the Cinnamon is
perceived by the taste buds.
In Vitro Study on Spices and Blood
Glucose (Aug, 2009)
Inhibition of protein glycation by
extracts of culinary herbs and spices.
Folklore
Cinnamon was one of the first known spices. The Romans believed
Cinnamon's fragrance sacred and burned it at funerals. Because Cinnamon
was one of the first spices sought in the 15th Century European
explorations, some say it indirectly led to the discovery of America.
http://www.mccormickscienceinstitute.com/content.cfm?ID=10485
Antioxidant and Weight Managment
Properties of Cinnamon Extract
(Aug, 2009)
A clinical trial cinnamon, vascular
health, and blood glucose in
overweight subjects.
Page 1 of 1
McCormick Science Institute Turmeric
3/31/11 10:54 AM
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Spices and Herbs » Turmeric
Turmeric
Health Research
Description
Turmeric is the dried root of the plant Curcuma longa.
Noted for its bright yellow color, it is related to and similar
in size to ginger. Turmeric's flavor resembles a
combination of ginger and pepper.
Quick Facts
Whole
Turmeric
Uses
Turmeric is a powerful coloring agent. Used to color and flavor prepared
mustard, pickles, relish, chutneys, and rice dishes as well as butter and
cheese. It is also used in spice blends in the Caribbean, India, North Africa,
the Middle East, and Indonesia such as curry powder and rendangs.
Ground
Turmeric
Origins
India (Alleppey Turmeric) is the primary exporter, although Peru and China
are additional sources. Alleppey Turmeric is highly regarded for its deep
yellow to orange-yellow color. Chinese Turmeric, which is of comparable
quality to Alleppey, is characteristically more brownish in color.
Color
Bright yellow
Flavor & Aroma
Curcumin: The Indian Solid Gold
(Nov, 2008)
Learn about the history and potential
health benefits of turmeric and the
active compound curcumin.
Earthy, pungent
Folklore
The use of turmeric as a coloring agent for food and fabric dates as far back
as 600 B.C. Marco Polo, in 1280, mentioned turmeric in notes of his travels in
China: "There is also a vegetable that has all the properties of true saffron, as
well as the smell and the color, and yet it is not really saffron." In medieval
Europe, turmeric was known as "Indian saffron." Since then, turmeric has
been used as an inexpensive substitute for saffron.
http://www.mccormickscienceinstitute.com/content.cfm?ID=10494
Sensory Profile
Turmeric has a characteristic
musky, earthy aroma and a
pungent, slightly bitter flavor.
MSI Funded Research on
Bioavailability of Herbs and Spices
(Jun, 2010)
A study that examined the
bioavailability of 11 herbs and
spices was presented at the 2010
Experimental Biology Conference.
Page 1 of 1
McCormick Science Institute Vanilla
3/31/11 10:53 AM
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Spices and Herbs » Vanilla
Vanilla
Health Research
Description
Vanilla is derived from the dried, cured beans or
fruit pods of the large, green-stemmed climbing
perennial, Vanilla planifolia, which is a member of
the orchid family. Although Vanilla beans are
sometimes used in their whole form, they are
most commonly used for producing extracts and
flavors.
Uses
Vanilla is used principally for ice cream, soft drinks, eggnogs,
chocolate confectionery, candy, tobacco, baked goods, puddings,
cakes, cookies, liqueurs, and as a fragrantly tenacious ingredient in
perfumery.
Quick Facts
Color
Dark brown
Flavor & Aroma
Delicate, sweet, rich flavor; spicy,
highly aromatic; persistent exceptional
fragrance
Sensory Profile
Pure Vanilla extract is characterized by
its delicate, fruity sweet, spicy flavor
and aroma. Resinous, woody, pruney,
floral/perfumey, and rummy notes are
also commonly associated with Vanilla.
Origins
Vanilla originated in Mexico, but today the United States buys Vanilla
beans from Madagascar, Indonesia, Uganda and Tonga. Most of the
world's high-quality beans come from Madagascar, an island off the
coast of Africa.
Folklore
Vanilla was enjoyed by the Aztecs in a drink called Xoco-lall, which
was made from cocoa and Vanilla beans. Cortéz sampled this drink
and returned to Spain with reports it contained magical powers.
Europeans mixed Vanilla beans with their tobacco for smoking and
chewing, and considered it a miracle drug.
http://www.mccormickscienceinstitute.com/content.cfm?ID=10495
Page 1 of 1
SUPER 7
SUPERCHARGED WITH THE
With each pinch, dash and spoonful, spices can help boost the antioxidant power of practically
everything throughout the day, from snacks and entrees to soups and beverages. Here are a few
tips to get you started.
QUICK TIP 1: Keep a shaker of
QUICK TIP 5: Dress up ready-to-
Ground Cinnamon handy to
sprinkle over everything from hot
cocoa to oatmeal and fruit salad.
bake rolls. Just before baking
frozen dinner rolls or ready-tobake rolls, brush tops with olive
oil then sprinkle with crushed
Rosemary Leaves and Sea Salt
before baking.
QUICK TIP 2: Add a hint of
ginger to hot or iced tea. Sweeten
1 cup tea with 3/4 teaspoon
sugar mixed with 1/4 teaspoon
Ground Ginger.
QUICK TIP 3: For a twist on the
typical grilled cheese, prepare
sandwich with sliced mozzarella
cheese, sliced tomato and 1/4
teaspoon Oregano Leaves.
QUICK TIP 4: Add a kick to storebought or homemade hummus or
guacamole by stirring in 1/4
teaspoon Ground Red Pepper
or Crushed Red Pepper. Or,
try sprinkling in a little Paprika.
www.spicesforhealth.com
QUICK TIP 6: Wake up taste
buds with Herbed Scrambled
Eggs. Beat 1/8 teaspoon
Thyme Leaves into 2 eggs
before scrambling.
QUICK TIP 7: Create a spiced
Curried Pilaf by adding 1/2 teaspoon Yellow Curry to 2 cups
hot cooked rice. Add flavor and
texture with a handful of shredded
carrots, peas, raisins or toasted
sliced almonds.
SPICES AND HERBS
A SURPRISING SOURCE OF ANTIOXIDANTS
ANTIOXIDANT COMPARISONS OF SPICES AND OTHER FOODS
SERVING SIZE
ORAC (µmol TE/serving)
Cinnamon, ground
1 tsp
6956
Pomegranate juice
8 oz
5853
Blueberries
½ cup
4848
Cranberries
½ cup
4792
Oregano, dried
1 tsp
3602
Milk chocolate*
1 bar
3595
Turmeric, ground
1 tsp
3504
Cinnamon, ground
½ tsp
3478
Raspberries
½ cup
3002
Strawberries
½ cup chopped
2969
Sweet cherries
½ cup
2322
Oregano, dried
½ tsp
1801
Turmeric, ground
½ tsp
1752
Asparagus
½ cup chopped
1441
Almonds
1 oz
1263
Red cabbage
½ cup chopped
1002
Curry powder
1 tsp
970
Red grapes
½ cup
951
Kiwifruit
1 medium
670
Green pepper
½ cup chopped
688
Broccoli
½ cup chopped
620
Sweet red pepper
½ cup chopped
589
Ginger, ground
1 tsp
519
Curry powder
½ tsp
485
Spinach
1 cup
455
Thyme**
1 tsp
407
Carrots
1 medium
406
Eggplant
½ cup chopped
383
Paprika
1 tsp
376
Rosemary**
1 tsp
364
Ginger, ground
½ tsp
259
Tomatoes
½ cup chopped
330
Cantaloupe*
½ cup chopped
250
Thyme**
½ tsp
204
Paprika
½ tsp
188
Rosemary**
½ tsp
182
Watermelon
½ cup cubed
108
SOURCE: Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007. Nutrient Data Laboratory USDA, November 2007. www.ars.usda.gov/nutrientdata/ORAC.
* Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of
Agriculture and Food Chemistry.2004;52:4026-4037.
** Centre for Phytochemistry and Pharmacology, Southern Cross University, Australia.
www.spicesforhealth.com
FLAVOR SUBSTITUTIONS
If you run out of an ingredient at the last minute, don’t panic. We’ve got a few tricks up our sleeve.
Using what is recommended in a recipe is best. But if you have to substitute, try the following.
IF YOUR RECIPE CALLS FOR
YOU CAN USE
Spices
1 teaspoon apple pie spice 1 teaspoon pumpkin pie spice
1 teaspoon fresh chopped ginger 1 teaspoon poultry seasoning
1/4 teaspoon ground mace
1 teaspoon Beau Monde
1 teaspoon Hot Chili Powder
1 tablespoon prepared mustard 1 tablespoon prepared mustard
1 teaspoon grated fresh orange or lemon peel
3/4 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg plus 1/8 teaspoon allspice
1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger plus 1/8 teaspoon EACH
ground cloves and ground nutmeg
1/4 teaspoon ground ginger
3/4 teaspoon ground sage plus 1/4 teaspoon ground thyme
1/4 teaspoon ground nutmeg
1 teaspoon Bon Appétit or 3/4 teaspoon Celery Salt
1 teaspoon regular Chili Powder plus 1/8 teaspoon Ground Red Pepper
1 teaspoon Ground Mustard (in cooked dishes)
1/2 teaspoon Ground Mustard plus 2 teaspoons vinegar (in cold or uncooked dishes)
Slightly less or equal amounts of Dehydrated Lemon or Orange Peel
Herbs
3 teaspoons fresh chopped herb leaves
(basil, dill, tarragon, thyme) 2 teaspoons fresh chopped herb leaves
(sage, rosemary, marjoram, mint, oregano) 1 teaspoon rubbed sage bouquet garni 1 teaspoon chervil 1 teaspoon Italian Seasoning
1 teaspoon dried leaves (basil, dill, tarragon, thyme)
1 teaspoon dried leaves (sage, rosemary, marjoram, mint, oregano)
1 teaspoon dried sage or 3/4 teaspoon ground sage
1 tablespoon EACH parsley flakes, tarragon leaves, thyme leaves, and marjoram leaves plus
1 teaspoon oregano leaves plus 1/4 teaspoon rubbed sage. Tie in a double thickness
cheesecloth bag; remove before serving.
1 teaspoon Dried Parsley Flakes plus 1/8 teaspoon Rubbed, Dried Sage
1/4 teaspoon EACH Oregano Leaves, Marjoram Leaves and Basil Leaves plus 1/8 teaspoon
Rubbed Sage
Garlic & Onion
1 medium-size clove garlic
1/2 cup chopped onion
1/4 teaspoon garlic powder
3 tablespoons dried minced onion or 2 1/2 teaspoons onion powder
Extracts
1 1/2 teaspoons anise seed 1 tablespoon anise liqueur 1/2 to 1 vanilla bean, split 1 teaspoon freshly grated lemon peel 1 teaspoon freshly grated orange peel 1 tablespoon orange liqueur 1 tablespoon amaretto 2 tablespoons brandy 1 tablespoon dark (gold) rum
1 tablespoon light rum
1 teaspoon pure anise extract
1/2 teaspoon pure anise extract
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
1 teaspoon pure orange extract
1 teaspoon pure orange extract
1/2 teaspoon pure almond extract
1 1/4 teaspoons brandy extract
1 1/2 teaspoons pure rum extract
1/2 teaspoon pure rum extract
Baking
1 tablespoon Arrowroot
1 teaspoon baking powder
1 cup reduced-fat buttermilk 1 cup whole buttermilk
1 tablespoon cornstarch (for thickening)
1 tablespoon flour (as thickener)
1 cup self-rising flour
2 tablespoons all-purpose flour or 1 tablespoon cornstarch
1/2 teaspoon Cream of Tartar plus 1/4 teaspoon baking soda
1 tablespoon lemon juice or vinegar plus enough 2% milk to make 1 cup (let stand 5 minutes
before using), or 1 cup 2% milk plus 1 3/4 teaspoons Cream of Tartar, or 2/3 cup plain
yogurt plus 1/3 cup milk.
Same as above for reduced-fat buttermilk, but use whole milk
2 tablespoons all-purpose flour or 2-3 teaspoons Arrowroot
1/2 tablespoon Arrowroot, cornstarch, potato starch or rice starch, or 1 tablespoon
quick-cooking tapioca
1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt
Visit www.mccormick.com for more recipes and ideas.
Italian Herb Salad Yields 6 servings Ingredients ¼ Cup 2 tsp 1 tsp 1 tsp ¼ tsp ½ Cup 1 head 4 each 1 Cup 1 Cup ¾ Cup Lemon juice Lemon zest Honey Salt Black pepper Olive oil Romaine Belgian endive Kalamata olives, pitted Flat leaf parsley Basil, fresh Methods 1-­‐ To make dressing: In a blender add the lemon juice, lemon zest, honey, salt, black pepper. 2-­‐ Slowly blend the items while drizzling the olive oil into the blender to incorporate 3-­‐ To make the salad: Slice the romaine and endive into ½” pieces. Coarsely chop the parsley. Tear basil into bite-­‐sized pieces 4-­‐ Toss the lettuce and herb mixture with the dressing. Season to taste Quinoa Pilaf with Roasted Red Peppers Yields 12 servings Ingredients 2 ½ Tbsp 2 Tbsp 20 fl oz 12 oz ½ tsp ¼ tsp 1 ea 2 oz 1 sprig 7 oz shallots, minced garlic, minced chicken or vegetable stock quinoa [pronounced “keen-­‐wah”] salt ground pepper bay leaves Olive oil thyme roasted red peppers, diced (available in jars at your local grocery store) Ingredients 1-­‐ In a medium saucepan add the stock, quinoa, salt, pepper, and bay leaf. Bring the liquid to a boil 2-­‐ Cover the pot tightly and simmer until the quinoa is tender and has absorbed all the liquid, about 15 minutes 3-­‐ In a small saucepan, sweat the shallots and garlic in olive oil until the shallots are translucent. Add the roasted peppers and thyme. 4-­‐ Remove and discard the bay leaf. Add the garlic/pepper mixture. Fluff the quinoa with a fork to separate the grains and release steam. Southwest Cinnamon Steak Rub Yields 8 servings Ingredients 1 ½ tsp 1 Tbsp 1 ½ tsp 1 tsp 1 tsp ½ tsp ½ tsp ¼ tsp 2 pounds Cumin seeds Brown sugar Cinnamon Oregano, dried Paprika Garlic powder Salt Red pepper, ground Flank steak (or your favorite cut of beef, chicken, or pork) Methods 1-­‐ To make spice rub: Toast cumin seeds in a small dry skillet for 1 to 2 minutes. Grind in a spice mill or coffee grinder. Mix together the brown sugar, cumin, and remaining spices. Store in a cool, dry location in an air-­‐tight container 2-­‐ To make the steak: Coat both sides of the steak with the spice rub. Marinade for at least 15 minutes. Grill on high heat, 6 to 8 minutes, until medium-­‐rare. Allow to rest for 5 minutes, slice very thin. Serve with chimichurri sauce. Chimichurri Sauce Yields 1 cup Ingredients 1 Cup ½ Cup 1/3 Cup ¼ Cup 2 cloves ¾ tsp ½ tsp ½ tsp Flat-­‐leaf parsley Olive oil Red wine vinegar Cilantro Garlic Red pepper, ground Cumin, ground Salt Methods 1-­‐ Place all ingredients in a blender and process until a paste is made. 2-­‐ Can be made 2 hours head. Cover and let stand at room temperature for up to 2 hours. For longer than 2 hours store in an air-­‐tight container in the refrigerator. Sweet Potato Fries w/Honey-­‐Spiced Dip Yields 6 servings Ingredients 2 pounds Sweet Potato Fries Spice rub 1 Tbsp Brown sugar 2 tsp Cinnamon ½ tsp Ground ginger ½ tsp Salt Honey-­‐spice dip ½ cup Sour cream ½ cup Yogurt 1 Tbsp Honey ½ tsp Cinnamon Methods 1-­‐ To make the dip: In a bowl mix the sour cream, yogurt, honey, and cinnamon. Store in the refrigerator until needed 2-­‐ To make fries: Cook sweet potato fries according to the instructions on the bag. In a bowl combine the brown sugar, cinnamon, ground ginger, and salt. Toss the fries in the spice rub 3-­‐ Serve the hot sweet potato fries with the honey-­‐spice dip