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Ernährungsberatung Schorndorf

Spice science

pepper

pimento

Paprika powder & cayenne pepper

ginger

turmeric

garlic

curry

Caraway seed

cardamom

coriander

Clove

Nutmeg & Mace

juniper

mustard

saffron

horseradish

vanilla

cinammon

anise

Star anise

vinegar

Basics

Definitions according to food law & the principles for spices

Herbs and spices are parts of plants which, because of their content of natural ingredients, are intended as flavoring and odor-giving ingredients for food.

​​ Spices are flowers, fruits, buds, seeds, bark, roots, rhizomes, onions or parts thereof, mostly in dried form.

General information on use: In general, short-term storage is recommended.

Store spices in a dry, dark and sealed place:

- Buy whole, if possible

- Only buy chopped up spices that are needed in large quantities

- To ensure hygiene, do not put your fingers into the spice stocks

Meaning of herbs and spices:

- they offer a variety of flavors

- They stimulate the appetite through essential oils and colorings

- they promote the production of digestive juices

- they give the food an attractive appearance

- They have a health-promoting effect, especially due to the secondary phytonutrients they contain

- they have a cultural meaning

- Quality awareness for your cooked food is generated
 

Proper seasoning

- Select suitable spices and herbs and dose appropriately

- the taste of the food should be emphasized, but not masked

- always choose one main spice, do not use too many different herbs / spices

- Boil the dried herbs 1 x and then let them steep for approx. 15 minutes

- Add fresh food to the food shortly before serving

- Cold has a dulling effect on the aromatic power of herbs and spices.

   Therefore, if possible, season dishes to the consumption temperature (exception: brawns)

- When freezing food, some herbs and spices change their flavor.

The following condiments lose their aroma:

Savory, nutmeg, pepper, marjoram, paprika, mustard, anise

The following condiments enhance their aroma:

Basil, sage, thyme, dill, tarragon. All other herbs and spices remain unchanged.

The following condiments develop their taste only after longer cooking:

  • Peppercorns

  • Allspice grains

  • Carnation, whole

  • Cinnamon stick

  • Bay leaves

  • Juniper berries

  • Savory

  • thyme

  • rosemary

  • tarragon

  • sage

  • mugwort

  • aniseed

  • Mustard seeds

  • Cardamom seeds

  • Coriander seeds

  • Caraway seed

Classification according to taste

Seed spices

Caraway - cumin - black cumin - mountain cumin - sesame - poppy seeds

 

Aniseed or liquorice flavored spices

Anise - star anise - liquorice - fennel green - fennel seeds - chervil - sweet umbel - allspice

 

Sweet spices

Sugar - honey - cane sugar - glucose

 

Nutmeg-flavored spices

Nutmeg - Macis - Nutmeg Sheaf - Nutmeg Geranium

Spices with a minty aroma

Peppermint - Pineapple mint - ears of corn mint - basil mint - fig mint - fruit mint - spearmint, English - Hemingway-mint - Sweet lime mint - Mentuccia Mint - mint, Moroccan - mint, Persian - mint, Thai - Russian Peppermint - Chocolate Mint - silver mint - Lemon Mint - Peppermint - geranium - black nettle

Fragrant spices

Cinnamon - Cardamom - Cloves - juniper - Lavender - Woodruff - Dill - Sweet Violet - Elderflower - orange blossom - Rose - curry plant - sweet grass

 

Hot spices

Chili - Cayenne pepper - Paprika, noble sweet - Rose paprika - Pepper - Ginger - Galangal - Laos - Horseradish - Ajwain - Cardamom - Pepperoni - Pink pepper - Piment d'Espelette - Mustard seeds - Mustard powder - Szechuan pepper - Wasabi - Monk's pepper - Water cubeb - Pepper from Paradise Long pepper - rice field plant - lolot

 

Bitter spices

Mugwort - fenugreek - mountain rue - wormwood - rue - hyssop - bearwort - curry leaves - bitter orange - bitter almond - rocket - black clover - wild rocket - dandelion

Other ingredients for seasoning

Spice oils and spice vinegars - Spice mixtures - Spice pastes - Flavor ingredients        

On to the herbs

Sources:

The contents of the respective herbs and spices on this page were mainly created within the training to become a dietician (diet school at Marienhospital Stuttgart) as part of a joint work of the individual class members on a joint annual work (graduation year 2012). Department of nutritional advice.

Ernährungsberatung
Ernährungsberatung Sarah Mörstedt
Praxis für Ganzheitliche ErSarah Mörstedtährungsbertung & Ernährungstherapie Sarah Mörstedt Diätassistentin Gesundheitspädagogin (B.A.) Diätetik Schorndorf
VDD Sarah Mörstedt Diätassistentin VDD Logo
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