Thursday Lecture – Spices & Herbs

Reading: Textbook, Chapter 8

Artificial Sweeteners

High Intensity Sweeteners

– much more sweet than sucrose, so only a little bit needed

-often a “bulking agent” such as maltodextrin added for “mouth feel”

Stevia – banned in US by FDA until 2008, from plant of same name

Aspartame (Equal, Nutrasweet)

Sucralose (Splenda) – heat stable

Neotame

Acesulfame potassium

Saccharin (Sweet n low) – rat cancers

FDA – regulates these as “food additives”, so must be shown to be safe

GRAS = “generally recognized as safe” – applies to substances naturally available and widely used before 1958

Quiz

Quiz

1.Sugar cane is a member of which family of plants (common name or scientific name)?

2. What is the general name for the series of events that led to re-establishment of contact between Europe and the Middle East in the 11th-13th centuries that resulted in products such as sugar and spices to be introduced into Europe?

Plant Flavors - More Terms

Culinary Botanical Medicinal

Herb

Plant Flavors - More Terms

Culinary Botanical Medicinal

Herb leafy flavoring

used in cooking

Plant Flavors - More Terms

Culinary Botanical Medicinal

Herb leafy flavoring non-woody

used in cooking plant

Plant Flavors - More Terms

Culinary Botanical Medicinal

Herb leafy flavoring non-woody plant used in

used in cooking plant medicine

Plant Flavors - More Terms

Culinary Botanical Medicinal

Herb leafy flavoring non-woody plant used in

used in cooking plant medicine

Spice flavoring derived -- --

from non-leaf part

of tropical/subtropical

plant

Some Plant Chemistry

Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors

Figure 8.2, p. 194

Some Plant Chemistry

Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors

Synonym – volatile oil

Figure 8.2, p. 194

Some Plant Chemistry

Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors

Synonym – volatile oil

Mostly terpenes, but some other compounds

- Volatile

- Organic

Figure 8.2, p. 194

Some Plant Chemistry

Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors

Synonym – volatile oil

Mostly terpenes, but some other compounds

- Volatile

- Organic

Compounds are usually present as a mixture in natural materials

Figure 8.2, p. 194

Location in Plants of Essential Oils

Typically occur in specialized cells, glands or vessels

Figure 8.3, p. 196

Location in Plants of Essential Oils

Typically occur in specialized cells, glands or vessels

Figure 8.3, p. 196

Lavender (Lavendula)

Location in Plants of Essential Oils

Typically occur in specialized cells, glands or vessels

Figure 8.3, p. 196

Lavender (Lavendula)

Peppermint (Mentha)

Location in Plants of Essential Oils

Typically occur in specialized cells, glands or vessels

Tomato leaf – glands and hairs

Figure 8.3, p. 196

Lavender (Lavendula)

Peppermint (Mentha)

History of Use of Spices & Herbs

5200 yrs BP Embalming practiced in EgyptFigure 8.5, p. 198

History of Use of Spices & Herbs

5200 yrs BP Embalming practiced in Egypt

4500 yrs BP Use of garlic and onions

Figure 8.5, p. 198

History of Use of Spices & Herbs

5200 yrs BP Embalming practiced in Egypt

4500 yrs BP Use of garlic and onions

3400 yrs BP Trade routes already established across Asia

Figure 8.5, p. 198

History of Use of Spices & Herbs II

2400 yrs bp – Greeks used spices in medicine and food

Figure 8.6, p. 199

History of Use of Spices & Herbs II

2400 yrs bp – Greeks used spices in medicine and food

2000 yrs bp – Roman empire had widespread use of spices

Figure 8.6, p. 199

History of Use of Spices & Herbs II

2400 yrs bp – Greeks used spices in medicine and food

2000 yrs bp – Roman empire had widespread use of spices

641-1096 AD – Dark Ages, European use of spices reduced

Figure 8.6, p. 199

History of Use of Spices & Herbs II

2400 yrs bp – Greeks used spices in medicine and food

2000 yrs bp – Roman empire had widespread use of spices

641-1096 AD – Dark Ages, European use of spices reduced

1096 AD – Crusades, spices rediscovered by Europeans

Figure 8.6, p. 199

History of Use of Spices & Herbs II

2400 yrs bp – Greeks used spices in medicine and food

2000 yrs bp – Roman empire had widespread use of spices

641-1096 AD – Dark Ages, European use of spices reduced

1096 AD – Crusades, spices rediscovered by Europeans

1400s – search for new trade routes and sources for spices

Figure 8.6, p. 199

History of Use of Spices & Herbs II

2400 yrs bp – Greeks used spices in medicine and food

2000 yrs bp – Roman empire had widespread use of spices

641-1096 AD – Dark Ages, European use of spices reduced

1096 AD – Crusades, spices rediscovered by Europeans

1400s – search for new trade routes and sources for spices

1606-1796 – Dutch dominate spice trade

Figure 8.6, p. 199

Mediterranean Herbs & SpicesLamiaceae (=Labiatae) – Mint Family Figs. 8.7, 8.8, p. 200-201

Mediterranean Herbs & SpicesLamiaceae (=Labiatae) – Mint Family Figs. 8.7, 8.8, p. 200-201

Mediterranean Herbs & SpicesFigs. 8.7, 8.8, p. 200-201

Mediterranean Herbs & SpicesFigure 8.10, p. 203Apiaceae (=Umbelliferae) – Carrot Family

Are you going to Scarborough Fair?

Parsley, sage, rosemary and thyme,

Remember me to one who lives there,

For once she was a true love of mine.

Have her make me a cambric shirt,

Parsley, sage, rosemary and thyme,

Without a seam or fine needle work,

And then she'll be a true love of mine.

Have her wash it in yonder dry well,

Parsley, sage, rosemary and thyme,

Where ne'er a drop of water e'er fell.

And then she'll be a true love of mine.

Have her find me an acre of land

Parsley, sage, rosemary and thyme,

Between the sea and over the sand,

And then she'll be a true love of mine…

Are you going to Scarborough Fair?

Parsley, sage, rosemary and thyme,

Remember me to one who lives there,

For once she was a true love of mine.

Have her make me a cambric shirt,

Parsley, sage, rosemary and thyme,

Without a seam or fine needle work,

And then she'll be a true love of mine.

Have her wash it in yonder dry well,

Parsley, sage, rosemary and thyme,

Where ne'er a drop of water e'er fell.

And then she'll be a true love of mine.

Have her find me an acre of land

Parsley, sage, rosemary and thyme,

Between the sea and over the sand,

And then she'll be a true love of mine…

“Language” of flowers:

Parsley – removes bitterness

Sage – Strength

Rosemary – Faithfulness

Thyme - Courage

Apiaceae - Dill

Figure 8.11, p. 204

Apiaceae – “Seeds”anise caraway

Figure 8.11, p. 204

Brassicaceae Black mustard White mustard

Figure 7.12, p. 167

Brassicaceae Armoracia rusticana – horseradish

Figure 8.12, p. 205

Brassicaceae Armoracia rusticana – horseradish

Figure 8.12, p. 205 Wasabia japonica –

Japanese horseradish

GlucosinolatesOrganic compounds, contain sulfur

GlucosinolatesOrganic compounds, contain sulfur

In plant – combined with glucose (sugar) harmless

GlucosinolatesOrganic compounds, contain sulfur

In plant – combined with glucose (sugar) harmless

When cells rupture – mix with enzyme/water produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also)

GlucosinolatesOrganic compounds, contain sulfur

In plant – combined with glucose (sugar) harmless

When cells rupture – mix with enzyme/water produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also)

1. How cabbage butterflies find your cole crops - isothiocyanates

GlucosinolatesOrganic compounds, contain sulfur

In plant – combined with glucose (sugar) harmless

When cells rupture – mix with enzyme/water produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also)

1. How cabbage butterflies find your cole crops - isothiocyanates

Glucosinolates

2. Why overcooked broccoli tastes/smells bad:

Sinigrin --> allyl isothiocyanate --> H2S (hydrogen sulfide)

Organic compounds, contain sulfur

In plant – combined with glucose (sugar) harmless

When cells rupture – mix with enzyme/water produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also)

1. How cabbage butterflies find your cole crops - isothiocyanates

Cooking herbs - EurasiaArtemisia - tarragon

Laurus – Bay leafFigure 8.13, p. 205

Asiatic Spices - Cinnamon

Figures 8.15, 8.26, 8.27, p. 206-207

Asiatic Spices – Black PepperPiper nigrum – PiperaceaePepper – drupe, dried and processed

Black pepper – fermented, dried (“peppercorn”)

White pepper – mesocarp allowed to rot

Green pepper – pickled in brine or vinegar

Figure 8.24, p. 210

New World Spices - CapsicumCapsicum – Solanaceae

C. annuum – Sweet, bell peppers

C. frutescens – hot peppers

C. chinense – hot peppers

Figure 8.27, p. 211

How hot is hot? – Scoville Scale

Successive dilutions no more heat detected

How hot is hot? – Scoville Scale

Successive dilutions no more heat detected

Bell pepper – 0 (no heat at all)

How hot is hot? – Scoville Scale

Successive dilutions no more heat detected

Bell pepper – 0 (no heat at all)

Banana pepper – 100-500

Jalapeno pepper – 2,500-8,000

How hot is hot? – Scoville Scale

Successive dilutions no more heat detected

Bell pepper – 0 (no heat at all)

Banana pepper – 100-500

Jalapeno pepper – 2,500-8,000

Grains of Paradise – still another Pepper

Aframomum melegueta – member of ginger family, Zingiberaceae

Native to subsaharan Africa

“Melegueta pepper” – used by Romans, Europeans as peppery spice

Tuesday Lecture – Vegetable Oils and Waxes

Reading: Textbook, Chapter 9