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seasoning or condiment. The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.
Black pepper - (Piper nigrum) is a flowering vine in the family Piperaceae,
cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the powdered pepper derived from grinding them, may be described simply as pepper, or more precisely as black pepper, white pepper, or green pepper. Green peppercorns are simply the immature black peppercorns. Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine. It may be found on nearly every dinner table in the industrialized world, often alongside table salt.
Oregano - Oregano is an important culinary herb, used for the flavor of its leaves, which can be more
flavourful when dried than fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Good quality oregano may be strong enough almost to numb the tongue, but the cultivars adapted to colder climates often have a lesser flavor. Factors such as climate, seasons and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants. Oregano's most prominent modern use is as the staple herb of Italian-American cuisine. Its popularity in the US began when soldiers returning from World War II brought back with them a taste for the “pizza herb”, which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried or grilled vegetables, meat and fish. Unlike most Italian herbs, oregano combines well with spicy foods, which are popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred. The herb is also widely used in Turkish, Palestinian, Syrian, Greek, Portuguese, Spanish, Philippine and Latin American cuisines. In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. The leaves are most often used in Greece to add flavor to Greek salad, and is usually added to the lemonolive oil sauce that accompanies many fish or meat barbecues and some casseroles. Oregano is also used by chefs in the southern Philippines to eliminate the odor of carabao or beef when boiling it, while simultaneously imparting flavor.
Basil - Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as
cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, like hay. Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other main ingredients are olive oil, garlic, and pine nuts. The most commonly used Mediterranean basil cultivars are "Genovese", "Purple Ruffles", "Mammoth",
in Russia. Hungary is a major source of paprika and is thus more commonly used.Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs. curry powder. and larger. Dill oil can be extracted from the leaves. borscht and other soups. as it loses its flavor rapidly if dried. mild (Pimentón Dulce). They also eat fried chicken with deep-fried basil leaves. stews. Dill leaves . They are also used as drinks in Southeast Asia. and is found in achiote blends. a traditional Tamil system of medicine. Cumin is sometimes confused with caraway (Carum carvi). "Lemon". another umbelliferous spice. people add fresh basil leaves to thick soups. and in the preparation of sausages as an ingredient that is mixed with meats and other spices. mainly in Sweden.Paprika is produced in a number of places including Spain. The leaves are not the only part of basil used in culinary applications. Paprika is principally used to season and color rices. garam masala. Pakistani. moderately spicy (Pimentón Agridulce). and bahaarat. popular in Nepalese. and soups. such as gravlax (cured salmon). In the United States. Dill seeds were traditionally used to soothe the stomach after meals. the traditional medicinal system of India and Siddha medicine. Cumin can be found in some Dutch cheeses. Cumin . It is used as an ingredient in a broad variety of dishes throughout the world. Dill seed is used as a spice. It is principally employed in cookery as a condiment and flavoring material. making it a staple in certain stews and soups. which . and pickles (where the dill flower is sometimes used). and California. and the western Chinese cuisines of Sichuan and Xinjiang. Dill is best when used fresh. Spanish Paprika (Pimentón) is available in three versions. and "African Blue". Cumin seeds are used as a spice for their distinctive aroma. Cumin is however hotter to the taste. but the flavor is more effectively produced by heating it gently in oil. In Arabic. It is used in the preparation of chocolate. Hungary. phi. including Pimentón de la Vera has a distinct smokey flavor and aroma as it is dried by smoking. North African. the seeds of several basil varieties become gelatinous. The Chinese also use fresh or dried basils in soups and other foods. the flower buds have a more subtle flavor and they are edible. especially in Mexico. as well as curries and chili. Indian. with a flavor somewhat similar to caraway but also resembling that of fresh or dried dill weed. Cinnamon bark ."Cinnamon". the Baltic. and very spicy (Pimentón Picante. Like caraway. Cumin can be an ingredient in chili powder (often Texan or Mexican-style). its fernlike leaves are aromatic and are used to flavor many foods. such as goulash. dill seed is called ain jaradeh (means cricket eye) used as a spice in cold dishes like fattoush and pickles. typically using oak wood. and in some traditional breads from France. however. paprika is frequently sprinkled on foods as a garnish. Basil seeds When soaked in water. central Asian Uzbek cuisine. Sri Lankan. "Globe".Cinnamon bark is widely used as a spice. and in central Asia. northern Mexican cuisines. Cuban.Cumin is the second most popular spice in the world after black pepper. and are used in Asian drinks and desserts such as falooda or sherbet. Middle Eastern. They are used for their medicinal properties in Ayurveda. such as Leyden cheese. lighter in color. adobos. Paprika . Basil (most commonly Thai basil) is commonly steeped in cream or milk to create an interesting flavor in ice cream or chocolates (such as truffles). In Taiwan. It is commonly used in traditional Brazilian cuisine.) Some Spanish paprika. sofrito. stems and seeds of the plant. freeze-dried dill leaves preserve their flavor relatively well for a few months. Thai basil is also a condiment in the Vietnamese noodle soup. Many European languages do not distinguish clearly between the two though.
astringent taste and are highly aromatic. both fresh and dried. Saffron is widely used in European. with nutmeg having a slightly sweeter and mace a more delicate flavour. Cinnamon bark is one of the few spices that can be consumed directly. and fruits. saffron-like hue it imparts. It is one of the major herbs used in the traditional turkey stuffing for the Thanksgiving Day dinner in the United States. and turmeric (Curcuma longa). In Indonesia. which are prone to rancidity. nutmeg is added to vegetables such as Brussels sprouts. and is widely used in cooking in many ethnic cuisines: these range.336 mg per 100 g.317 mg. rather than cassia. In originally European cuisine. and in perfumery.Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes. Sage is also used in Italian cooking. calcium and vitamin B6. it is often used in savory dishes of chicken and lamb. Rosemary is high in iron. In the United States. which complements a wide variety of foods. Japanese varieties of curry powder include nutmeg as an ingredient. Cinnamon powder has long been an important spice in Persian cuisine. donuts. cauliflower. In Dutch cuisine. The pericarp (fruit/pod) is used in Grenada to make a jam called morne delice. and the Middle East. 6. and in sauces. Despite the common use of traditional and available herbs in French cuisine. hot cocoa. Sage Derby cheese. It is also used in many desserts recipes. Typically. Saffron has also been used as a fabric dye. Cinnamon can also be used in pickling. respecively.Nutmeg and mace have similar sensory qualities. poultry or pork stuffing. Mace is often preferred in light dishes for the bright orange. A tisane can be made from the leaves.As a kitchen herb. called selei buah pala. In British cooking. especially apples. particularly in China and India. and eggnog. Lincolnshire sausage. are used in traditional Mediterranean cuisine. bread-based dishes. It is used for religious purposes in India. and sweets. annatto. In the Caribbean. Nutmeg is used for flavouring many dishes. True cinnamon. Saffron . Saffron also contributes a luminous yellow-orange colouring to foods. is more suitable for use in sweet dishes. used in a variety of thick soups. Common saffron substitutes include safflower (Carthamus tinctorius. South and Central Asian.is the main importer of true cinnamon. mulled wine. sauces. cooked with sugar. They have a bitter. . Persian. and Barbados rum punch. Nutmeg is a traditional ingredient in mulled cider. sage has a slight peppery flavor. cinnamon and sugar are often used to flavor cereals. Confectioneries and liquors also often include saffron. In the Middle East. from the Milanese risotto of Italy or the bouillabaise of France to biryani with various meat accompaniments in South Asia. usually in ground or grated form. Arab. which is often sold as "Portuguese saffron" or "açafrão"). it is used for flavoring fatty meats.65 mg and 0. in the Balkans. and baked goods. for example. such as apple pie. they give off a mustard-like smell and a smell similar to burning wood. Painkiller. while its taste has also been noted as hay-like and sweet. and crystallised to make a fragrant candy called manisan pala (nutmeg sweets). It is often mixed with rosewater or other spices to make a cinnamon-based curry powder for stews or just sprinkled on sweet treats Nutmeg . it is just a sprinkle on the top of the drink. a cinnamon-sugar mixture is even sold separately for such purposes. and Turkish cuisines. they are also used in soups. and cinnamon buns as well as spicy candies. tea. and liqueurs. and is best grated fresh in a nutmeg grater. drinks. Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils. Sage . Rosemary .The leaves. or is finely sliced. and string beans. When burnt. nutmeg is often used in drinks such as the Bushwacker. the fruit is also made into jam. which can be used to flavor foods while barbecuing. sage never found favour there. nutmeg and mace are used especially in potato dishes and in processed meat products.
but it is much stronger due to the increased surface area and in some dishes the texture may not be desirable. Tarragon is used to flavor a popular carbonated soft drink in the countries of Azerbaijan. a bundle of fresh herbs used as an ingredient in stocks. and particularly suitable for chicken. lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor. fish and egg dishes. They are used in soups. Italian. Ground bay laurel may be substituted for whole leaves. on open sandwiches with cold cuts or pâtés. Persian. fried chicken. In central and eastern Europe and in western Asia. Assyrian. the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient. where it is used as a soup vegetable in many soups and in meat or vegetable stews and casseroles. on rice dishes (risotto or pilaf). Curly leaf parsley is often used as a garnish. many dishes are served with fresh green chopped parsley sprinkled on top. soups and stews. Freshly chopped green parsley is used as a topping for soups like chicken soup. Onions pickled in vinegar are eaten as a snack. It is a common component of the bouquet garni. and Assyrian. Ukraine and Kazakhstan. meat.Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean). These are often served as a side serving in fish and . while flavourful. parsley is part of bouquet garni. Bay leaves can also be crushed or ground before cooking. although onions can also be a more prominent ingredient. Thyme. Tarragon is one of the main components of Béarnaise sauce. does not overpower and blends well with other herbs and spices. Armenia. Gremolata is a traditional accompaniment to the Italian veal stew.Thyme . as well as in North America. but are more difficult to remove. French. on fish. soups. Parsley is a key ingredient in several Middle Eastern salads such as tabbouleh. and Turkish cuisines. Tarragon .Tarragon is one of the four fines herbes of French cooking. stews. The fresh form is more flavourful. tomatoes and eggs. The herb is a basic ingredient in Levantine (Lebanese. Green parsley is often used as a garnish on potato dishes (boiled or mashed potatoes). a mixture of parsley. Georgia and. meat or vegetable stews (like beef bourguignon. In southern and central Europe. and in those derived from them. Syrian. Israeli). Palestinian Jordanian. Greek. Onions . and sauces. Portuguese. In some Levantine countries. ossobuco alla milanese. storage life is rarely more than a week. Spanish. Crushed bay leaves impart more of their desired fragrance than whole leaves.Thyme is widely used in cooking. and thus they are often used in a muslin bag or tea infuser. for example in French onion soup. green salads or salads like Salade Olivier. Caribbean. lamb or goose. steaks. Russia. fresh greenhouse thyme is often available year round. by extension. While summer-seasonal. Thyme is often used to flavour meats. The leaves also flavor many classic French dishes. Nigerian. and American cooking. Bay leaves . Albanian. Fresh. Libyan.Parsley is widely used in Middle Eastern. or be used raw in cold salads. garlic. lasagna. but also less convenient.Onions are often chopped and used an ingredient in various hearty warm dishes. Thyme is sold both fresh and dried. Root parsley is very common in central and eastern European cuisines. Parsley . Persillade is a mixture of chopped garlic and chopped parsley used in French cuisine. and does not need to be removed. seafood and vegetable dishes. European. Indian. It has a particular affinity to and is often used as a primary flavour with lamb. goulash or chicken paprikash). and of herbes de Provence. and lemon zest.
chip shops throughout the United Kingdom and Australia. Chili powder is sometimes known by the specific type of chili pepper used (such as cayenne pepper). As a result of the various potential additives. puddings. Celery seeds are also a great source of calcium. many types of hot pepper may be used. In the Victorian era it was used. It is used as a spice to add piquance and flavor to dishes. as an easily digestible food for children and people with dietary restrictions. Poblacion East. The chilis are most commonly either red chili peppers or cayenne peppers. because it is thought to contain androsterone. It will not make the sauce go cloudy. "chile". In British English the spelling "chilli" (with two "l"s) is used consistently. sometimes with the addition of other spices (when it may be known as chili powder blend). oregano.Celery It is thought to be an aphrodisiac by some people. including ancho. as for example will cornstarch. for example. a fruit sauce. or. boiled with a little flavoring added. It is invaluable in cooking when you wish to have a clear. thickened sauce. Indian. Pangasinan 10 Herbs and 10 Spices . where it provides low-calorie dietary fibre bulk. Celery contains "negative calories": digestion of celery burns more calories than a person obtains from it. Rizal St. Asian Institute of E-Commerce RBC BLDG. and Thai. this is a misunderstanding of androstenone.. noodles in Korean and Vietnamese cuisine. a metabolic product of testosterone. cakes. and also with beef tea. Chinese. However. milk or veal broth. Chili powder . Calasiao. less commonly. Arrowroot . etc. New Mexico. It is used in many different cuisines. such as Asian sweet and sour sauce. shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. Jalapeño. which are both of the species Capsicum annuum.Arrowroot is used as an article of diet in the form of biscuits. Celery is used in weight-loss diets.Chili powder (also powdered chili or chile powder) is the ground. Chili powder blend is composed chiefly of chili peppers and blended with other spices including cumin. Arrowroot makes clear. and salt. including Tex-Mex. and are regarded as a good alternative to animal products. hot sauces. jellies. garlic powder. the spiciness of any given chili powder is variable. Celery . In American English the name is usually spelled "chili". and pasilla chilis. and are referred to simply as "pickled onions" in Eastern Europe. It can also be used as a thickener for acidic foods. often served with cheese in the United Kingdom. dried fruit of one or more varieties of chili pepper. flour or other starchy thickening agents.
Commonly used in culinary Submitted by Name: Janine C. Ocfemia Section: HRS Date: Dec 6. 2011 Submitted to Miss Princess Cruz Quezon .