Types and Definition of Herbs and Spices used in Hotel Kitchen
Spices: The term
spice comes from Latin meaning 'Fruits of the earth'. Spices,
as distinguished from herbs, are derived from
various part of the plants. For example, Cinnamon is taken from the bark,
cloves from the buds, saffron’s from the flower, allspice from the fruit, ginger
from the root, mustard from the seed etc.
Herbs: Herbs are the
second category of flavoring agents used in the food, the term herbs come from
Latin meaning 'Grass'. Herbs are defined as the leaves and
stems of soft-stemmed, non-woody plants. Example Savory, Sage, Thyme,
Rosemary, Oregano etc.
Below you can find the list of most commonly used
spices and herbs in the hotel kitchen
department. All chefs should have a very good understanding and knowledge about
the type of spices and their use in cooking.
1. All Spice
Berries
Type - Used as whole or ground.
Characteristics - Small brown berry. Flavor
resembles a combination cinnamon, clove & nutmeg.
Used in - Sausages, braised, eats, poached fish, cooked
fruits, puddings etc.
2. Anise / Star
Anise
Type - Whole or ground spice.
Characteristics - Licorice flavor, native to
Spain, China.
Used in - Cookies, pastries, bread.
3. Basil
Type - Herb leaf, fresh or dried.
Characteristics - Aromatic green leaf, member of
the mint family. Can be grown fresh in warm weather
Used in - Tomato dishes, pesto egg dishes, salads,
marinades, fish, compound butter.
4. Bay Leaf
Type - Whole leaf herb.
Characteristics - Stiff, dark
green, oblong leaf, pungent aroma. Comes from Laurel tree
Used in - Stocks, soups, sauces, Roast or Braised
meat etc.
5. Bouquet
Garni
Type - Flavoring Mix.
Characteristics - A personal selection of herbs,
vegetables and occasionally spices, often tied with a string.
Used in - Stock, Soups, Sauces etc.
6. Caraway
Type - Whole Spice, Seed.
Characteristics - Dark Brown, Curved seed. Grown
in Northern Europe.
Used in - Rye bread, cabbage, sauerkraut, Other European
Cuisine.
7. Cardamom
Type - Whole pod or ground seed spice.
Characteristics - Tiny brown seeds, white on
green pods, sweet & aromatic expensive. Origin or Native of India &
Guatemala.
Used in - Pickling, Danish pastries, curries etc.
8. Cayenne
Type - Ground spice, seed.
Characteristics - Ground hot red pepper. Very
powerful. A native of French Guiana.
Used in - Very small amounts in soups, sauces, fish,
egg etc.
9. Celery Seed
Type - Whole or ground spice, seed.
Characteristics - Tiny brown seed, with strong
celery flavor. Too much can create a hot spice effect.
Used in - Salads, dressings, pickling, tomato dishes,
marinades etc.
10. Chervil
Type - Herb leaf, fresh or dried.
Characteristics - Mild flavor of parsley and
tarragon.
Used in - Soups, salads, sauces, egg dishes, chicken,
fish, dressing etc.
11.
Chili Powder
Type - Ground spice or blend.
Characteristics - Blend of ground cumin, chili
pepper, oregano, allspice.
Used in - Chili, Stews, sauces, ground
meat etc.
12. Chives
Type - Fresh, Dried, frozen.
Characteristics - Fine, hollow, green top of a
very small onion.
Used in - Salads, egg * cheese dishes, fish soups,
sauces.
13. Cilantro
Type - Leaf herb, dried or fresh.
Characteristics - Light green aromatic leaf. The
shape of flat parsley but much more pungent flavor. Leaf taken from coriander
seeds.
Used in - Salads, salsa, sauces, soups, dressing etc.
14. Cinnamon
Type - Stick or ground spice.
Characteristics - Aromatic bark from cinnamon or
cassia tree with a reddish brown color. A native of India.
Used in - Preserves, stewed fruits, bread, pastries,
desserts, ham, hot beverages.
15. Clove
Type - Whole or ground spice.
Characteristics - Dried flower bud of tropical
clove tree, pungent, sweet in flavor. A native of Indonesia.
Used in - Marinades, stocks, sauces, braised meats,
ham, pastries, fruits and cakes, pickling etc.
16. Coriander
Type - Whole or ground spice.
Characteristics - Seed of cilantro leaf. Round,
light brown seed. Slights aromatic flavor. Native to Argentina and
Morocco.
Used in - Pickling, sausage, stock, pork, curries, gingerbread,
salsa, dressing etc.
17. Cumin
Type - Whole or ground spice.
Characteristics - Small seed resembling caraway,
but lighter in color. Grown in Mexico.
Used in - Ingredient in chilli and curry powder blends.
Sausage, meats, salsa, egg & cheese dishes.
18. Curry / Curry
Powder
Type - Ground blend, spice.
Characteristics - Mixture of approx. 20 or more
spices, peppery, yellow in color, include turmeric, cumin, coriander, ginger,
clove, cinnamon etc. Spiciness can very from mild to very hot.
Used in - Curry dishes, vegetables, soups, sauces,
meat, fish dish etc.
19. Dill
Type - Whole seed, leaf either fresh or dried.
Characteristics - Herb and seed with dill pickle
flavor. Seed is more pungent than the herb/leaf.
Used in - Seed is used for pickling, soups, marinades
etc. Herb is used in salads, soups, fish & shellfish, vegetables, sauces,
vinegars etc.
20. Fennel
Type - Whole seed.
Characteristics - Greenish brown seed, similar in
flavor to Anise. Mostly grown in America, Asia and Africa.
Used in - Sausages, Curry, tomato, sauces, marinades,
fish, pickling etc.
21. Fine Herbs
Type - Herb Blend.
Characteristics - Generally a bouquet blend of
three or more herbs used to enhance various dishes. Finely chopped herb mixture
chives, tarragon, parsley, basil, savory etc.
Used in - Herb sauce, compound butter, broiled meats,
fish etc.
22. Garlic
Type - Fresh or dried. Used as a whole bulb in case
of fresh and granulated powder or mixed with salt for dried garlic.
Characteristics - Strong, aromatic member of the
onion family.
Used in - Used widely in many dishes or
cooking.
23. Ginger
Type - Spice, fresh whole, dried powder, candied
crystalized or pickled.
Characteristics - Light brown knobby root from
the tropical plant.
Used in - Baked goods,
desserts, fruits, curry dishes, pickling, chutney, Chinese and Asian cuisine
etc.
24. Juniper Berry
Type - Whole Spice.
Characteristics - Slightly soft, purple burry,
piney flavor. Its used as the principle flavor of Gin.
Used in - Marinades, game dishes, sauerkraut.
25. Mace
Type - Whole blade or ground spice.
Characteristics - Made from the outer covering of
nutmeg. Orange-red in color. Aromatic, similar to nutmeg in flavor but
milder.
Used in - Baked goods, desserts, fruits, Indian curry
dishes, sausage, fish, vegetables, salads and sauces.
26. Marjoram
Type - Dried herb leaf.
Characteristics - Grey green herb from the mint
family. Similar to oregano but milder.
Used in - Beef, beal, lamb, sausage, pates, poultry,
stews, soups, vegetables, salads, sauces.
27. Mint
Type - Herb leaf used as fresh or dried.
Characteristics - Aromatic herb with cool
flavor. Spearmint and peppermint are most common.
Used in - Lamb, fruits, tea, desserts, tea, fruit,
beverages, peas, carrots, potatoes, soups, sauces etc.
28. Mirepoix
Type - Flavoring Mix.
Characteristics - Mixture of vegetables, herbs,
and spices used to enhance the flavor of meat, fish and shellfish dishes.
Common ingredients are onion, celery, carrot leek, garlic, peppercorns, bay leaf, clove,
thyme and rosemary.
Used in - Stocks, soups, sauces, roasts etc.
29. Mustard
Seed
Type - Whole or ground seed.
Characteristics - Very pungent seed, seen in
white, yellow or brown.
Used in - Blended with vinegar to prepare the mustard
sauce. Pickling, sauces, curries, salsa. Mustard sauce is used for salad
dressing, sandwiches, ham, sauces etc.
30. Nasturtium
Type - Leaf and seed.
Characteristics - Plant with yellow, orange, and red
flowers with sharp casting leaves and seeds with a pungent odour.
Used in - Salads, pickling mustard.
31. Nutmeg
Type - Whole or ground powder.
Characteristics - Sweet, aromatic, the kernel of
nutmeg fruit. Grown in Netherlands and India.
Used in - Baked goods, pies, cream, sauces, soups,
chicken, veal, vegetable dishes, desserts and bread.
32. Oregano
Type - Leaf or ground herb either fresh or
dried.
Characteristics - Pungent herb, similar to
marjoram, but stronger. Native to Italy and Mexico, grown domestically.
Used in - Italian and Mexican dishes, tomato sauces,
soups, sauces, pizza, stews, meats, pasta etc.
33. Paprika
Type - Ground Spice.
Characteristics - Ground from the dried sweet red
pepper. Spanish: Bright & Mild. Hungarian: Dark & more pungent.
Used in - Fish, seafood, meats, salads, sauces,
dressings, garnish etc.
34. Parsley
Type - Fresh leaf herb in bunches. Dried.
Characteristics - Green leaf, curly or flat, With
delicate sweet flavor. Is an excellent source of vitamin C.
Used in - Garnish, fried, stews, sauces, salads,
vegetables, potatoes.
35. Pepper
Type - Whole as peppercorns / black, white or green
cracked/fine ground or powder.
Characteristics - Small hard berry. Black Pepper:
Pungent, aromatic. White Pepper: Made after removing the black outer covering
which is milder. Adds a sharp tang to all foods. Gree: PAcked in mild brine.
Used in - Widely used in many food dishes.
36. Rosemary
Type - Whole leaf herb, fresh or dried.
Characteristics - Light green leaf resembling
pine needles. Very aromatic. Once grown, very healthy and strong, even in cold
weather.
Used in - Lamb, fish, beef, sauces, soups, stews,
salads and marinades.
37. Sachet Bag
Type - Spice Mix.
Characteristics - Various spice tied in a small
cheesecloth sack.
Used in - Braised meats, game stews, picking etc.
38. Saffron
Type - Whole threads spice.
Characteristics - One the stigmas from the
saffron crocus are used. Very expensive, give a bright yellow color to foods.
Mild distinctive flavor.
Used in - Used in Indian and Arab cuisines. Flavor and
color baked goods, rice, potatoes, soups, sauces, curry, meats.
39. Sage
Type - Whole rubbed, or ground herb leaf, fresh or
dried.
Characteristics - Pungent grey green herb with
fuzzy leaves, oblong shape.
Used in - Stuffins, meats, poultry, soups, stews,
salads, fish.
40. Savory
Type - Fresh or dried herb leaf.
Characteristics - Fragrant herb of the mint
family. Available in Summer Savory or Winter Savory, Summer Savory is
preferred more.
Used in - Salads, eggs, vegetables, stuffing’s, soups,
meats, fish, sauces.
41. Sesame
Type - Whole or seed.
Characteristics - Small yellowish seed with a
nutty taste. High oil content produced in Asia.
Used in - Can be roasted and used in
bread, rolls, salads, oriental cuisine etc.
42. Tarragon
Type - Fresh, dried, pickled, herb leaf.
Characteristics - Delicate green herb that is
both mint & liquorice-like. Small oblong leaf.
Used in - Bearnaise sauce,
Tarragon vinegar, chicken, fish, salads, dressings, eggs.
43. Thyme
Type - Fresh or dried herb leaf, crushed or
ground.
Characteristics - Tiny brownish green leaf, very
aromatic.
Used in - Soups, chowders, stocks, sauces, meats,
poultry, salads, dressings.
44. Turmeric
Type - Ground Spice
Characteristics - An intense yellow root of the
ginger family. Mild but peppery flavor.
Used in - Curry powder, pickles, relish, salads, eggs,
rice, Indian curries etc.
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