Tom Reinald Jake S.

Lucero
BSHM 1-2 LAB A
OSPM 1115
MENTALS

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LABORATORY ACTIVITY 1:

HERBS AND SPICES

INTRODUCTION

Herbs and spices are used as flavorings, an item that adds a new taste to a food and
alters its natural flavors. Herbs are members of the large group of aromatic plants whose
leaves, stems or flowers are used in dried and fresh form to add flavors to other foods. Spices
are strongly flavored or aromatic portions of plants used as flavorings, condiments or aromatics.
Spices are the bark, roots, seeds, buds or berries of plants that usually grow naturally only in
tropical climates. Spices are almost always used in their dried form, rarely fresh, and can usually
be purchased whole or ground.

This activity will help the student to familiarize with common herbs and spices in different part
of the globe.

OBJECTIVES

This activity aimed the students to:

1. To learn about various herbs and spices, their uses, and health benefits.
2. To encourage sensory exploration and observation skills.

MATERIALS

Bring:

1. Various Herbs and spices (15 different herbs & spices, 5 blended herbs & spices)
2. Small containers or bags to hold the herbs and spices
3. Blank cards or paper for labeling
4. Notebook or sheet for recording observation

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PROCEDURE:

2ND Semester, AY 2023-2024 ACTIVITY 1

Tom Reinald Jake S. Lucero
BSHM 1-2 LAB A
1. Individually observe the 15 Herbs and 15 Spices

Name of Color : Shape : Smell : Taste : Source Cooking : Health

the Observe Take note In-hale (in small : Investigate Benefits : For
Herbs/ the color of the the amounts) Discuss how the example,
Spices of the shape of aroma : Is it where herb or some herbs
herb or the leaves of the bitter, the spice is
and spices are
spices. Is herb or sweet, herb or used in
(for herbs) known for their
it vibrant, spice. spicy, or spice cooking. Is
or the antioxidant
dull or Describe savory? comes it a
somewhere appearance the common properties
from. Is
in of the scent ingredient in
it a leaf,
between? spice Is it certain
seed,
(powder, Strong, cuisine or
bark, or
seeds, etc.) mild, dishes?
root?
sweet,
savory,
or spicy?
Meat Vibrant Powder Savory Spicy/ Various Not It Boosts
masala savory common digestion and
metabolism
Beef Vibran Mix Savory Spicy/ Various Not High in protein
biryani savory common
Curry Vibran Powder Strong/ Spicy/ Various Common Digestive
powder savory savory health
Steak Dull Mix Savory Savory Seed/ Not
and leasves common
chops
Medium In Mix Strong/ Sweet/ Seed/ Not Vitamins B1,
piri- piri between savory spicy fruit common B2, B3
Lemon Dull Mix Mild Savory Seed/ Not Vitamine C
pepper leaves common
Texas Dull Mix Savory Sweet/ Seed Not Rich in
BBQ spicy common antioxidants
Lemon Dull Seed Strong Spicy Seed Not Vitamin C
and common
peoper
Italian Dull Leaves Mild Savory Leaves Not Antioxidants
seasonin common
g
Cumin Dull Powder Strong/ Bitter Seed Not weight loss,
powder savory common cholesterol,
Cumin Dull Seed Strong Bitter Seed Not stress
seeds common management,
antioxidant
Star Dull Star Strong/ Bitter Flower Common treat microbial

2ND Semester, AY 2023-2024 ACTIVITY 1

Tom Reinald Jake S. Lucero
BSHM 1-2 LAB A
anise savory infections
Kasubha Vibrant Leaves Savory Flower Not Lowers
common cholesterol,
Rosemary Leaves Savory/ Leaves Common antioxidants
mild
Basil Dull Leaves Mild Leaves Common lower blood
(dried) pressure
Cinamon Dull Bark Strong Sweet Bark Common antimicrobial,
antioxidant,
Thyme Dull Leaves Mild Leaves Common Antioxidants
Anato Vibrant Seed Mild Bitter Fruit Common Rich in
seeds antioxidants
Oregano Dull Powder Strong Bitter Leaves Common Rich in
powder antioxidants
Oregano In Leaves Strong Bitter Leaves Common reducing
(fresh) between inflammation
Coriander Dull Seed Mild Bitter Seed Not Rich in
seed common antioxidants
Yellow In Seed Mild Bitter Seed Not Calcium
mustard between common
Fennel Dull Seed Mild Savory Seed Not Rich in
seed common antioxidants
Basil Vibrant Leaves Strong Savory/ Leaves Common Rich in
(fresh) bitter antioxidants
Celery Vibrant Leaves Mild Bitter Leaves Common Antioxidants
Lemon Dull Grass/ Stong Bitter Roots/ Common Rich in
grass leaves grass antioxidants
Parsley Vibrant Leaves Mild Bitter Leaves Common carotenoids
Cinamon Dull Powder Strong Sweet Bark Common antimicrobial,
powder antioxidant,
Chili Dull Powder Strong Spicy Fruit Common Weight lost,
powder regulatin heart
Green Dull Seed Strong Mint Seed Not anti-
cordomon common inflammatory,
antimicrobial
Crushed Dull Flakes Strong Spicy Fruit Common Potasium
red
pepper
Nutmeg In Ground/ Strong Sweet Fruit Not Antioxidants
between powder common

2ND Semester, AY 2023-2024 ACTIVITY 1

Name of Ingredients: Name a dish Country:
Blended herb/ for these
Spice: blended
Tom Reinald Jake S. Lucero
spices:
BSHM 1-2 LAB A
Meat masala Coriander seeds, Cumin, Red Chillies, Indian Ground Indi
Turmeric, Black Pepper, Iodised Salt, Dried Beef Coconut
Ginger, Mustard, Fennel, Seeds, Garlic, Curry (here is
Cassia, Fenugreek Leaves, Cardamom the instant pot
Amomum, Cloves, Nutmeg, Green version)
Cardamom, Mace, Asafoetida

Beef biryani Salt, Red Chili, Dried Plums with Seeds, Beef Biryani India
Coriander, Garlic, Onion, Turmeric, Caraway,
Ginger, Bay Leaf, Fenugreek Seeds,
Cardamom Coffee, Cloves, Citric Acid,
Maltodextrin, Sugar, Canola Oil, Silicon
Dioxide , Papaya Powder, Natural and
Artificial Food Flavor (Pine Straw).

Curry powder Red Chili, Salt, Paprika, Coriander, Turmeric, Chicken Curry India
Cumin, Cinnamon, Ginger, Garlic, Black
Pepper, Cardamom, Onion, Fenugreek
Seeds, Bay Leaf, Caraway, Cloves, Mango
Powder, Tomato, Papaya Powder, Citric Acid,
Maltodextrin, Sugar, Canola Oil, Silicon
Dioxide.

Steak And Chops Sea Salt, Coriander, Yellow Mustard, Onion, Grilled Beef And USA
Black Pepper Paprika, Crushed Chili, Pork
Oregano, Marjoram

Medium piri piri Sea Salt, Paprika Coriander, Sugar, Garlic, Medium PERi- Mozambiqu
Cumin Black pepper PERi sauce pairs e
well with
everything,
including
chicken, meat,
fish, rice, and
vegetables

Lemon Pepper Sea Salt,Black Pepper, Sugar, Lemon Pepper India

Lemon Zest Garlic, Parsex Pasta With Shrimp
Oregano Basil Acidity
Gregulator Citric Acid Ex
Anticaking Agent: Silicon Dioxide
2ND Semester, AY 2023-2024 ACTIVITY 1
Tom Reinald Jake S. Lucero
BSHM 1-2 LAB A
Questions:

1. What was the most surprising or interesting thing you learned about herbs and spices
during this activity?
 Herbs and spices have various health benefits such as antioxidants, digestive
health, various vitamins, treat microbial infection, lower cholesterol and others
that can enhance our cognition and mood that are helpful for a balanced and
healthy lifestyle.

2. How did the sensory exploration (smelling, touching, and possibly tasting) enhance your
understanding of the herbs and spices?
 Herbs and spices have various health benefits such as antioxidants, digestive
health, various vitamins, treat microbial infection, lower cholesterol and others
that can enhance our cognition and mood that are helpful for a balanced and
healthy lifestyle.

3. Can you think of a specific dish or cuisine where one of the herbs or spices you explore
would be a kay ingredient?
 Herbs and spices have various health benefits such as antioxidants, digestive
health, various vitamins, treat microbial infection, lower cholesterol and others
that can enhance our cognition and mood that are helpful for a balanced and
healthy lifestyle.

4. How can herbs and spices contribute to a balance and healthy lifestyle?
 Herbs and spices have various health benefits such as antioxidants, digestive
health, various vitamins, treat microbial infection, lower cholesterol and others
that can enhance our cognition and mood that are helpful for a balanced and
healthy lifestyle.

Table of Rubrics
Criteria Exemplary (100) Proficient (75) Developing (50) Limited (25)
Observation: Visual Thoroughly describes Describes color, Describes some visual Minimal or in accurate
Characteristics color, shape, and shape, and texture characteristics, but descriptions of visual
texture with detailed with accuracy - lacks detail or characteristics 5PTS
and accurate 15PTS accuracy- 10 PTS
observations -20 PTS
Observation: Provides detailed and Describe the aroma Describe the aroma Limited inaccurate
Aromatic Qualities vivid description of accurately with but may lack description of the
aroma, demonstrating sensory details- specificity or detail- aroma- 5PTS
a keen sense of 15PTS 10PTS
smell20 PTS
Observation: Taste If tasting is applicable, Describe the taste Provides a basic Limited or inaccurate
(if applicable) provides a detailed accurately with description of taste 10 description of taste. -
and nuanced appropriate PTS 5PTS
description of the adjectives15PTS
flavor- 20PTS
Observation Health Clearly articulates Describe health Provides some Limited or in accurate
Benefits know health benefits benefits accurately- information on health information on health
benefits but may lack

2ND Semester, AY 2023-2024 ACTIVITY 1

Tom Reinald Jake S. Lucero
BSHM 1-2 LAB A
with accurate 15PTS detail or accuracy- 10 benefits-
HOSPM 5PTS
1115
information 20PTS PTS CULINARY FUNDAMENTALS
Overall Demonstrates a Shows a solid Demonstrate a basic Limited understanding
Understanding comprehensive understanding of the understanding but of the herb or spice-
understanding of the herb or spice, may lack depth or 5PTS.
herb or spice, addressing kay overlook key aspects. -
incorporating multiple aspects- 15PTS 10 PTS
aspects effectively
20PTS

2ND Semester, AY 2023-2024 ACTIVITY 1