6 herbs spices

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Principles of Food Preparation:

Chapter 6

Herbs and Spices2011/2012

[email protected]


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Seasonings and Flavorings

Seasonings

Substances used in cooking to enhance the

natural flavor of the food without significantly

changing its flavor.Flavoring

Substances used in cooking to add a new flavour

or modify the original flavour


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Powerhouses of Flavor

Fresh herbs

Toasted spices

Herb and spice blends

Freshly ground pepper

Citrus juices

Strong-flavored oils,vinegars

Wines

Reduced stock

Rubs and marinades

Raw, roasted, sautedgarlic


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Powerhouses of Flavor

Caramelized onions

Roasted bell peppers

Chili peppers

Grilled or oven-roastedvegetables

Dried foods:

tomatoes, cherries,

cranberries Fruit and vegetable

purees

Extracts


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When to Season and Flavor

Added at any time depending on the cooking

time, process and ingredient

At the end, usually fresh herbs or condiments

Flavorings need heat to release

Ground spice release more flavor

Flavors are volatile


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Common Seasonings and Flavoring Ingredients

Saltthe most widely used to enhance flavor.

You can always add more!

Pepperadd the heat. Whole, crushed or ground black pepper

White pepperwhen color matters


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Common Seasonings and Flavoring Ingredients

Red or cayenne pepperdifferent family sameresult.

Lemon Juiceadds acid

Fresh herbsvariety and intensity Onion, garlic, carrots, and celery

Prepared mustard

orange, lemon

MSGcaution may have ill effect.


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Herbs and Spices

Herbs

leaves of certain plants that usually grow in

temperate climates

Spices

buds, fruits, flowers, bark, seeds and roots of

plants and treesmany tropical


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Herbs & Spices

Ethnic blends

Italian: garlic, onion, basil, oregano

Asian: ginger, garlic & five spices (A blend of 5 different spices.5 Spice Powder is often used in making marinades for grilled foods

or as a seasoning for roasted and braised meats. The Powder ismade with equal parts of ground cloves, star anise, fennel seeds,cinnamon, and Szechuan peppercorns)

French: tarragon, mustard, chive

South American: chili peppers, lime juice, garlic

Indian: ground nutmeg, coriander, cinnamon, curry Mediterranean: oregano, marjoram, thyme, pepper, coriander,

onion, garlic


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Fennel seed

Star anise

Szechuan peppercorns


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Herbs & Spices

Scents & flavors usually due to unique essentialoils; i.e. to secondary compounds, especiallyisoprenoids (terpenes).

And/or plant protection from herbivores, &

pathogens (mostly fungi, bacteria). Most of these secondary compounds have anti-

microbial activities.


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Cooking with Herbs

Place herbs/spices in oil and

allow flavor to infuse into the

oil and use for cooking

Make marinades and sauces

for meat, poultry, or fish

Rosemary with lamb

Make herb butter, cheese, or

stuffing

Honey Rosemary Roast Leg of Lamb

http://romancingthebee.com/2012/03/28/honey-rosemary-

roast-leg-of-lamb/

Rosemary Lamb Chops

http://www.foodnetwork.ca/recipes/Main/Lamb/recipe.html?

dishid=5703
http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/


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Origins of Herbs & Spices

New WorldAllspice

Annatto

Chilies

Paprika

Echinacea

Juniper

Horseradish

Tamarind

Vanilla

EuropeBay

Chives

Dill

Oregano

Parsley

Rosemary

Sage

Tarragon

Thyme

Caraway

Fennel

Lavender

Marjoram

Mint

Savory

ChamomileLemon balm

Near EastAnise seed

Borage

Cumin

Cilantro

Fenugreek

Poppy

Sesame

Marigold

Pyrethrum

Coriander

Cilantro

Saffron

IndiaBasil

Cardamom

Peppercorn

Turmeric

Cinnamon

Mace

Nutmeg

Far EastGarlic

Juniper

Lemongrass

Star Anise

Cilantro

Cloves

Ginger

Galangal

Chives


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spice Part of plant used

Black pepper Dried fruits (peppercorns)

Ginger Rhizome(underground stem)

Nutmeg Seed

Mace Covering of nutmeg seeds

Cloves Unopened flower buds

Cassia and Cinnamon Bark

Cardamom Fruits, seeds

Turmeric Rhizome

Sesame Seeds


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Whole spices that can be toasted:

Mustard seed

Coriander

Cardamom

Cumin

Allspice


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Use of Herbs and Spices

Know the products

Store dried in a cool place

Buy in small containers Ground enhance more quickly


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Use of Herbs and Spices

Use a sachet for flavoring liquids

Add a little and taste, you can always add more.

Enhance not dominate If uncooked, it takes more time to flavor

Always taste before serving


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First use of herbs & spices

Origins pre-date ancient

Greeks & Romans, etc.

Today we use spices & herbs

primarily to make good food

taste even better. In the days before

refrigeration, spices were used

to hide the taste and odor of

less-than-fresh food, and to

prolong the freshness of food

(especially in warm climates).

Plants that Changed History, Joan Elma Rhan, 1982


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First use of herbs & spices

Today, some perfumes, soaps, and lotions are lightlyscented with spices & herbs.

In the days before people took frequent baths,

spices/herbs were used as deodorants.

Those who could afford to do so had spices/herbssown or tucked into their clothes to hide their body

odors.

Plants that Changed History, Joan Elma Rhan, 1982


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cumin

Cumin(Cum inum cyminum)is a flowering plant, native

from the East Mediterranean

to East India.

The flowers are small, white

or pink

Cumin seeds are smaller and

darker in colour.


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Cumin -cont Cumin seeds are used as a spice for their distinctive

aroma, popular in North African, Middle Eastern,western Chinese, Indianand Mexican cuisine.

Cumin fruits have a distinctive bitter flavour and strong,warm aroma due to their abundant essential oilcontent.

It is used as an ingredient of curry powder. Cumin canbe found in some Dutch cheeses, and in sometraditional breadsfrom France.

Rye bread with cumin
http://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/North_African_cuisinehttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Indian_cuisinehttp://en.wikipedia.org/wiki/Mexican_cuisinehttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Netherlandshttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Breadhttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Breadhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Netherlandshttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Mexican_cuisinehttp://en.wikipedia.org/wiki/Mexican_cuisinehttp://en.wikipedia.org/wiki/Mexican_cuisinehttp://en.wikipedia.org/wiki/Indian_cuisinehttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/North_African_cuisinehttp://en.wikipedia.org/wiki/North_African_cuisinehttp://en.wikipedia.org/wiki/North_African_cuisinehttp://en.wikipedia.org/wiki/Spice


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Piper nigrum(Black and White Pepper)

Climbing vine native to India and EastIndies; in Piperaceae(pepper) family

Berries picked green, darken & shrivel (kecut)

upon drying

Biting flavor due to volatile oils, flavordissipates after grinding.

White pepperberries ripen on vine, outer

hull removed.

The most widely used spice today.


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Cinnamomum zeylanicum (cinnamon)

Parts used- oil & bark

Evergreen tree native to India & Sri

Lanka

Properties-

Astringent, stimulant, anti-infective,

anti-fungal, digestive aid

One of the oldest and most valuable

spices

Related spice, called cassia, from C.

cassia.


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Thin inner bark of thecinnamon tree

Used in stick form for fruits

and preserves

Used ground for cakes,cookies, pies and puddings

Apple-cinnamon-cake

Cinnamomum zeylanicum (cinnamon) - cont


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Eugenia caryophyllata (clove)

Parts Used: closed flower buds Active Compounds: Clove oil is 60 to

90% eugenol, which is the source of itsanesthetic and antiseptic properties.

An evergreen tree, 15 to 30 feet tall; in

Myrtaceae(Myrtle) family Native to the Spice Islands and the

Philippines, but also grown in India,Sumatra, Jamaica, the West Indies,Brazil, and other tropical areas.

Used whole in meats, pickling and fish

Used ground in cakes, cookies andpuddings


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Myristica fragans (nutmeg & mace)

Aromatic

Slightly bitter flavour

Used whole, grated as

needed

Used ground in

sausage, cakes,

doughnuts, puddings


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Myristica fragans(nutmeg & mace)

Nutmeg is the actual seed of the tree,roughly egg-shaped and about 20-30 mm

long and 15-18 mm wide, while maceis the

dried "lacy" reddish covering or arillusof the

seed.

Several other commercial products are also

produced from the trees, including essential

oils, extracted oleoresins, and nutmeg

butter
http://en.wikipedia.org/wiki/Arillushttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Resinhttp://en.wikipedia.org/wiki/Resinhttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Arillus


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Tree is about 25 feet high, has a greyish-brown smooth bark, abounding in a

yellowjuice.

Fruit is source of 2 spices, nutmeg &

mace. native to the Banda Islandsof Indonesia;

it is also grown in the Caribbean,

especially in Grenada.
http://en.wikipedia.org/wiki/Banda_Islandshttp://en.wikipedia.org/wiki/Indonesiahttp://en.wikipedia.org/wiki/Caribbeanhttp://en.wikipedia.org/wiki/Grenadahttp://en.wikipedia.org/wiki/Grenadahttp://en.wikipedia.org/wiki/Caribbeanhttp://en.wikipedia.org/wiki/Indonesiahttp://en.wikipedia.org/wiki/Banda_Islandshttp://en.wikipedia.org/wiki/Banda_Islandshttp://en.wikipedia.org/wiki/Banda_Islands


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Culinary uses Nutmeg and mace have similar taste qualities, nutmeg

having a slightly sweeter and mace a more delicate

flavor.

Mace is often preferred in light-coloured dishes for thebright orange, It is nice in cheese saucesand is best

grated fresh.
http://en.wikipedia.org/w/index.php?title=Cheese_sauces&action=edithttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/w/index.php?title=Cheese_sauces&action=edithttp://en.wikipedia.org/w/index.php?title=Cheese_sauces&action=edithttp://en.wikipedia.org/w/index.php?title=Cheese_sauces&action=edit


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Culinary uses In Indian cuisine, nutmeg is used almost exclusively in

sweets.

In European cuisine, nutmeg and mace are used

especially in potatodishes and in processed meatproducts; in soups, sauces and baked goods.
http://en.wikipedia.org/wiki/Indian_cuisinehttp://en.wikipedia.org/wiki/European_cuisinehttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/European_cuisinehttp://en.wikipedia.org/wiki/Indian_cuisine


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Culinary uses Japanesevarieties of curry

powderinclude nutmeg as an

ingredient.

Nutmeg powder is used as aningredient, in small quantities,

in the Indian spice mixture

garam masala, which is a

mixture of dry spices.

It is also used as a flavouring

agent in Indian sweets.
http://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Garam_masalahttp://en.wikipedia.org/wiki/Garam_masalahttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Japanese_cuisine


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Zingiber officinale (ginger) Member of ginger family

Perennial native to tropical

Asia

Plant part used = Rhizome

In English pubs and tavernsin the 19thcentury, bar-

keepers put out small

containers of ground ginger,

for people to sprinkle intotheir beer.


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Curcuma longa(turmeric)

Member of ginger family Perennial native to tropical

Asia

Part used: rhizome

Culinary uses (Middle East &India)

Dyes uses too (yellow)


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Capsicumspecies (hot & sweet peppers)

Members of tomato family (Solonaceae) Many are cultivars of Capsicum annum

eg. bell pepper &

Cayenne(made from the dried pods of pungent chili peppers.This fiery spice adds flair to dishes from Asia, the Americas, and theMiddle East).

Hot due to seven related alkaloids, including

capsaicin(mostly in seeds & fruit)


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capsaicin - cont


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Scoville ratings (for pepper hotness)

16,000,000: Pure capsaicin

100,000-350,000: Habanero

30,000-50,000: Cayenne pepper

5,000-23,000: Serrano pepper2,500-5,000: Tabasco sauce

1,000-2,000: Poblano pepper

100-500 Pepperoncini pepper


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Vanilla


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Vanilla planifolia (vanilla)

Flavoring comes from the seed pod, or the bean of the

vanilla plant

Member of orchid family (Orchidaceae); perennial vine

Behind saffron and cardamom, vanilla is 3rdmost

expensive spice


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Alliums (Lily family) (onion group)

Onion-A. cepa

Garlic-A. sativum

Leeks-A. porrum

Shallots-A. ascalonicum

Chives-A. schoenprasum

Most rich in volatile sulfur-containing compounds

Culinary & medicinal uses Among oldest cultivated plants


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Onions Originated in Asia

Ranks sixth among the world'sleading vegetable crops.


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Onions You can get rid of onion breath by eating parsley.

Yellow onions make up more than 75% of the worldsproduction of onions.

According to the National Onion Association, onionconsumption in the U.S. has increased approximately50% over the past 20 years.


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Parsley

Many of these look gorgeous inthe garden.

Parsley is high in oxalic acid, acompound involved in theformation of kidney stonesandnutrient deficiencies.

P l
http://en.wikipedia.org/wiki/Oxalic_acidhttp://en.wikipedia.org/wiki/Kidney_stonehttp://en.wikipedia.org/wiki/Kidney_stonehttp://en.wikipedia.org/wiki/Oxalic_acid


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Parsley Petroselinum crispum

Many of these look gorgeous in thegarden.

Parsley is valued as a breath-freshener, due to its high

concentration of chlorophyll. nutritionist, claims parsley enhances

mental alertness, and affects theimmune system.
http://en.wikipedia.org/wiki/Chlorophyllhttp://en.wikipedia.org/wiki/Nutritionisthttp://en.wikipedia.org/wiki/Immune_systemhttp://en.wikipedia.org/wiki/Immune_systemhttp://en.wikipedia.org/wiki/Nutritionisthttp://en.wikipedia.org/wiki/Chlorophyll


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Chives

Onion benefits without tears

Help lower blood cholesterol

levels

Help reduce blood pressure

Help prevent certain types of

cancer


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Garlic

Garlic helps accent the flavour ofsoups, sauces, salads, pickles, meat

preparations and salad dressing


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Garlic

Culinary, medicinal, andreligious use dates back

more than 6000 years.

There is an all-garlic

restaurant in Stockholm

where they offer a garlic

cheesecake.

There is an all-garlic

restaurant in San Francisco

where they offer a garlic icecream.


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raw garlic

Prevent & cure infection

Help prevent cancer & heart disease

Make lean foods taste robust (strong)

Eat sprig (ranting kecil)of fresh tarragon fortemporary relief of garlic breath or odorlessgarlic in capsules

T


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Tarragon Artemisia dracunculus

Give high blood pressure the

boot

Discover possible link in

cancer prevention Active compound = rutin


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Tarragon

Tarragon(Artemisia

dracunculus) is a herbin

the familyAsteraceae.

It is native to a wide area

of the Northern

Hemispherefrom

easternmost Europe

across central and eastern

Asiato western NorthAmerica, and south to

northern Indiaand Mexico.
http://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Asteraceaehttp://en.wikipedia.org/wiki/Northern_Hemispherehttp://en.wikipedia.org/wiki/Northern_Hemispherehttp://en.wikipedia.org/wiki/Europehttp://en.wikipedia.org/wiki/Asiahttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Mexicohttp://en.wikipedia.org/wiki/Mexicohttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/Asiahttp://en.wikipedia.org/wiki/Europehttp://en.wikipedia.org/wiki/Northern_Hemispherehttp://en.wikipedia.org/wiki/Northern_Hemispherehttp://en.wikipedia.org/wiki/Asteraceaehttp://en.wikipedia.org/wiki/Herb


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Mustard (Brassicaceae)

Volatile oil derived fromsinigrin & enzyme,myrosin.

Canada produces about90% of the world's supplyof mustard seeds.

Over 700 million pounds ofmustard are consumedworldwide each year.

P i


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Peppermint Mentha spp.

Soothe our

stomach

Refresh itchy skin

Cool spicy foods

Active ingredient:

mentho l

L b l


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Lemon balm Melissa officinalis

Help relieve high blood

pressure

Digestive aid

Volatile oil, eugenol, which

calms the gastrointestinal

tract


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Usedground forgeneral seasoning of

meats, fish, poultry,

vegetables and salads

Has an aroma similar

to a mixture of cloves,

cinnamon and nutmeg Use whole for in

pickling and cooking

meats and fish

Black PepperAllspice


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Coriander(Coriandrum sativum),

Coriander is native to southwesternAsiawest to

northAfrica. It is a soft, hairless, growing to 50cm tall.

All parts of the plant are edible, but the freshleaves and the dried seeds are the most

commonly used in cooking. Coriander is commonly used in Middle Eastern,

Mediterranean, South Asian, Latin American,Chinese,Africanand Southeast Asiancuisine.
http://en.wikipedia.org/wiki/Asiahttp://en.wikipedia.org/wiki/Africahttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Mediterraneanhttp://en.wikipedia.org/wiki/South_Asiahttp://en.wikipedia.org/wiki/Latin_Americahttp://en.wikipedia.org/wiki/Chinahttp://en.wikipedia.org/wiki/Africahttp://en.wikipedia.org/wiki/Southeast_Asiahttp://en.wikipedia.org/wiki/Southeast_Asiahttp://en.wikipedia.org/wiki/Africahttp://en.wikipedia.org/wiki/Chinahttp://en.wikipedia.org/wiki/Latin_Americahttp://en.wikipedia.org/wiki/South_Asiahttp://en.wikipedia.org/wiki/Mediterraneanhttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Africahttp://en.wikipedia.org/wiki/Asia


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The name coriander derives from Latin

coriandrum, which was first noted by Pliny.
http://en.wikipedia.org/wiki/Latinhttp://en.wikipedia.org/wiki/Pliny_the_Elderhttp://en.wikipedia.org/wiki/Pliny_the_Elderhttp://en.wikipedia.org/wiki/Latin


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Coriander (ketumbar) - cont

Dried ripe fruit of an herb of the

parsley family

Used whole in mixed pickle,

poultry stuffing and green salads Used ground in sausages


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Cardamon

Used in cookies,

breads, cakes and

preserves (manisan)

Cayenne Pepper

Small hot red peppers,

ground fine

Used in meats, stews,sauces and salad

dressings


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Ginger

Root of a plant resembling the

iris

Root used in chutney, pickles,

preserves and dried fruit

Used ground in cakes, cookies,

breads


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Marjoram

This herb is amember of the mintfamily

Used fresh insalads.

Used dried in meatand poultry

seasoning


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The dark green leaves have a

pleasant warm, fresh, aromatic,sweet flavor with a cool aftertaste.

Mint essential oilsare used to flavor

food, candy, teas, breath fresheners,

antiseptic mouth rinses, and

toothpaste.Mint leaves are used in teas,

beverages, jellies, syrups, and ice

creams. In Mid-Eastern cuisines,

mint is used on lamb dishes. In

British cuisine, mint sauceis popular

with meats.
http://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Candyhttp://en.wikipedia.org/wiki/Teahttp://en.wikipedia.org/wiki/Antiseptic_mouth_rinsehttp://en.wikipedia.org/wiki/Toothpastehttp://en.wikipedia.org/wiki/British_cuisinehttp://en.wikipedia.org/wiki/Mint_saucehttp://en.wikipedia.org/wiki/Mint_saucehttp://en.wikipedia.org/wiki/British_cuisinehttp://en.wikipedia.org/wiki/Toothpastehttp://en.wikipedia.org/wiki/Antiseptic_mouth_rinsehttp://en.wikipedia.org/wiki/Teahttp://en.wikipedia.org/wiki/Candyhttp://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Essential_oil


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Oregano

OreganoOregano combines nicely with pickled olives, capersand lovage leaves.

Unlike most Italian herbs, oregano works with hot andspicy food, which is popular in southern Italy.


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Brown mustard

Pungent flavour

Dry mustard used

in meat, sauces,gravies and salad

dressings


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Paprika

Dried, ripe, red pepper grownin US, middle Europe andChile

Pleasant odour, mild sweetflavour

Excellent source of vitamin C

Used to season shellfish,salad dressings


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Poppy seed

Tiny, dark gray seeds of

the poppy plant, grown in

the US and Turkey

Used whole for toppingson rolls or fillings for buns

Oils used in salads


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Sesame seed

Small, flat, oily seed of

the sesame plant

Used on rolls, breads,

cookies and candies


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Tumeric

It is native to Asia and is used

not only in food preparation, but

also in medicine as a dye

When turmeric roots are ground,a bright yellow powder is

produced that has a taste similar

to mustard

An important ingredient inblending curry powder


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Kesum Leaves (Polygonum minus huds)

Commonly

known as

laksaleaves


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Selom Leaves

Basil leaves


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Basil leaves

The leaves of basil are typically a

broad oval shape and release a

distinctive fragrance when rubbed.

There are many cultivars of basil;

some with ruffled leaf edges, somewith purple leaves, some with very

small leaves, and some with

different scents, to name a few.

The leaves are used as a

seasoning in both fresh and

cooked dishes.

Basil leaves


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http://rasamalaysia.com/spicy-basil-beef-salad


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Thank You

6 herbs spices

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