Spice science
Paprika powder & cayenne pepper
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
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.