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Faq About Spices

Faq About Spices

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Categories:Types, Recipes/Menus
Published by: Moseyspeed on Oct 17, 2010
Copyright:Attribution Non-commercial


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FLAVOURING THE WORLD. THE FAQ ABOUT SPICESDaniel M. Germ‡nDept. of Computer ScienceUniversity of WaterlooWaterloo Ont. N2L 3G1dmg@csg.uwaterloo.cahttp://csgwww.uwaterloo.ca/~dmg/ Frequently Ask Questions about Spices Ver. 1.0 (Dec. 16, 1995)Changes since last versionContents* 1 Introduction* 2 Spices+ 2.1 What are spices+ 2.2 Why are spices so tasty?+ 2.3 What are some uses of spices (excluding the kitchen)* 3 Pepper+ 3.1 What is black pepper?+ 3.2 Where is pepper native from?+ 3.3 Where the name pepper comes from+ 3.4 What is green pepper?+ 3.5 What is white pepper?+ 3.6 Are there any differences between white and black pepper?+ 3.7 Storage* 4 Cinnamon+ 4.1 Where does Cinnamon come from?* 5 Vanilla+ 5.1 Where does Vanilla come from?+ 5.2 What is Vanillin?+ 5.3 Productso 5.3.1 What is Vanilla Extract?o 5.3.2 How do I differentiate between real and unrealvanilla extract?o 5.3.3 What is vanilla flavouring?o 5.3.4 What is vanilla tincture?o 5.3.5 What is concentrated vanilla extract andconcentrated vanilla flavouring?o 5.3.6 What is Vanilla Oleoresin?
o 5.3.7 What is Vanilla Powder?o 5.3.8 What is Vanilla-Vanillin Extract Flavouring andPowder?o 5.3.9 What is Perfumery Vanilla Tincture?o 5.3.10 What is Vanilla Absolute?+ 5.4 Major types of Vanillao 5.4.1 What are vanilla splits?o 5.4.2 What are vanilla cuts?o 5.4.3 What is Mexican Vanilla?o 5.4.4 What is Bourbon vanilla?o 5.4.5 What is Indonesian vanilla?o 5.4.6 What is South American or West Indian Vanilla?o 5.4.7 What is Tahiti vanilla?o 5.4.8 What is Vanillons (Guadeloupe vanilla or Antillesvanilla)?+ 5.5 For the do-it-yourselfero 5.5.1 How do I prepare Vanilla Extract?o 5.5.2 How do I prepare vanilla sugar?o 5.5.3 How do I store my cured vanilla beans?o 5.5.4 How do I use vanilla in my kitchen?+ 5.6 Further information* 6 Saffron+ 6.1 What is saffron?+ 6.2 Why is saffron so expensive?+ 6.3 Why should I not use wooden utensils to work withsaffron?+ 6.4 What is Mexican saffron?+ 6.5 How do I store saffron?+ 6.6 Where is saffron native from?+ 6.7 Further information* 7 What is coriander/cilantro/Chinese parsley?+ 7.1 How do I store cilantro?* 8 Other Spices+ 8.1 Is there any substitute to coconut milk?* 9 Storing Spices+ 9.1 Bay leaves+ 9.2 Ground spices* 10 Others+ 10.1 Disclaimer+ 10.2 List of Contributors* References
1 INTRODUCTIONThis FAQ describes basic facts about spices: their nature, storage,and use.This FAQ is posted montly to the following newsgroups:rec.food.cooking, rec.food.veg, rec.food.preserving, rec.answers, andnews.answers.This FAQ is (C) Copyright 1995 Daniel M. Germ‡n. This text, in wholeor in part, may not be sold in any medium, including, but not limitedto electronic, CD-ROM, or published in print, without the explicit,written permission of Daniel M. Germ‡n. This FAQ can be reproduced anddistributed electronically or in hardcopy as long as this is done forfree and it is kept intact.If you have any comments about this document, please direct them todmg@csg.uwaterloo.ca.The hypertext version of this FAQ is available at:http://csgwww.uwaterloo.ca/~dmg/faqs/spices/  2 SPICES2.1 What are spicesSpices are the various strongly flavoured or aromatic substances of vegetable origin, commonly used as condiments or employed for otherpurposes on account of their fragance and preservation qualities [1].2.2 Why are spices so tasty?Spices have two main components [2]:* Volatile oils. Also known as essential oils, they are responsiblefor the characteristic aroma of spices.* Oleoresins, or non volatile extracts, which are responsible forthe typical taste and flavour.

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