Herbs Spices and Condiments-1

HERBS SPICES AND CONDIMENTS
CONDIMENTS: are particular food seasonings which can be added to already cooked food
at a table or can be added to already cooked food at a table or can be used to season food
while cooking.eg salt, pepper, mustard and vinegar.
Condiments are generally salty spicy piquant or stimulating. The four basic ones are salt,
pepper, mustard and vinegar.
a. Salt
The word salt comes from the Latin salatium which means salt money.
-salt or sodium chloride as if it is known chemically is made up of sodium and chlorine.
-it is made up in many different parts of the world and comes from three main sources
-underground
-underground lakes.
-the sea.
This is the only condiment used in the kitchen which is not a vegetable substance.
It is essential for stabilizing body fluid and protecting muscular cramps.
Types / consumer choice of salt.
b. Rock salt: has crystal which are large and coarse
c. Sea salt: is in form of small flakes e.g. maldon salt.
d. Table salt: comes as small crystals and is obtained by evaporating a salt solution that
has been purified.
e. Iodized salt: is a table salt that has sodium or potassium.
f. Celery salt: is table salt that has been mixed with blend of crushed celery seeds.
g. Garlic salt: is table salt that has crushed dried garlic mixed with it.
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h. Salt substance: such as low sodium high potassium salts are widely available and may
be used as a substitute for salt.
Storing of salt
-should be stored in a dry atmosphere.
-should be kept in air tight packets, drums of bins.
Uses of salt.
-used for curing fish e.g. herrings and haddocks
-used for making cheese and butter making.
-used for pickling of foods in the cooking of many dishes.
- as a condiment on the table.
2.Vinegar
Comes from the French vino-agre which means “wine that has soured”
-it is formed by an oxidation process whereby alcoholic to form acetic acid, thus creating
the characteristic aromatic taste.
Type’s /consumer choice of vinegar
i. Malt vinegar:
Is traditional English vinegar made from beer.it is dark brown and is strongly flavoured.it is
useful in the preparation of pickles and chutneys.
j. Wine vine agar:
Is a byproduct of the wine industry it is particularly useful in dressing salads and sauces
because it tastes milder than malt vinegar.
The colour depends on whether red or white wine is used to make it.
3. Cider vinegar:
Made from cider and tastes like cider.
4. distilled vinegar:
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Containing much more acetic acid than other vinegars. The high acidity makes it
particularly useful for pickling this type of vinegar is colorless and has a strong flavour.
k. Other vinegars:
Are available with flavorings e.g. herbs e.g. tarragon, spices and fruits.
Storing vinegar
-vinegar should be kept in sealed containers
-dry place.
Uses of vinegar
-is used as a preservative for pickles.
-used as a condiment on its own or with oil as a salad dressing e.g. vinaigrette
-used for flavorings sauce e.g. mayonnaise and in reductions for sharp sauces e.g. sauces
piquant etc.
3. Mustard
Various spices of mustard plant are all related to the cabbage family.
Mustard is obtained from the seed of the mustard plant. It is sold in powder form and is
diluted with water, milk or vinegar for table use.
-a large variety of continental mustards are sold as a paste in jars and wine vinegars.
Types./ Consumer choice of mustard.
l. English mustard: is made from brown and white mustard seeds. It is available in
powder form as ready made into a powder called „mustard flour‟. Mustard flour is mixed
with other ingredients e.g. wheat flour turmeric sugar and salt.
m. French mustard.
Has a mild flavour but is dark in colour the whole mustard seed and its seed coat go
into this mustard other ingredients include vinegar sugar tarragon and other herbs and
spices. Is also available made up mustard.
n. Dijon mustard
Is paler in colour than French mustard because the seed is removed and is more pungent.
o. American mustard.
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Looks like French mustard but it has a sweet and is much milder it is made mainly from
ground white mustard and turmeric.
p. German mustard.
Is very similar to French mustard.
Storage of mustard.
-Dry mustard should be stored in containers which have tight fitting lids.
-If it is purchased ready-made keep the lid on during storage otherwise it will dry out.
Uses of mustard
-it adds flavour to sauces and goes well in cheese dishes e.g. welsh rarebit.
-French mustard make appetizing marinades for barbecued meats.
-it is added to salad dressings because it helps to stabilize the emulsion as well as adding to
the final flavour of the dressing.
4. pepper
Type‟s/ consumer choice of pepper.
q. Black pepper: is available as ground or whole pepper is much stronger than white
pepper.
r. White pepper: made from mature berries and the other outer husk are removed is
available and is useful for white sauces.
s. Green peppercorns: The flavors of peppercorns are pungent but not hot they
go well with meat and fish dishes.
t. Cayenne pepper: is fiery red pepper is good with fish cayenne is made from the dried
ripe berries of the plant.
u. Paprika: is red but hot as cayenne pepper comes from the seeds of sweet peppers used
in Hungarian goulash.
Storing pepper.
-In order to retain flavour and colour buy pepper regularly and keep it in container with a
tight fitting lid.
-Pepper preparation in food.
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-Pepper is useful as a flavoring and in the case of red pepper a coloring in many foods.
Assignment
Make notes on spices.
Reference books practical cookery, theory of catering .cooking explained
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HERBS SPICES AND CONDIMENTS

-salt or sodium chloride as if it is known chemically is made up of sodium and chlorine.

It is essential for stabilizing body fluid and protecting muscular cramps.

Types / consumer choice of salt.

b. Rock salt: has crystal which are large and coarse

c. Sea salt: is in form of small flakes e.g. maldon salt.

e. Iodized salt: is a table salt that has sodium or potassium.

-should be stored in a dry atmosphere.

-should be kept in air tight packets, drums of bins.

-used for curing fish e.g. herrings and haddocks

-used for making cheese and butter making.

-used for pickling of foods in the cooking of many dishes.

- as a condiment on the table.

Type’s /consumer choice of vinegar

j. Wine vine agar:

Made from cider and tastes like cider.

-vinegar should be kept in sealed containers

-is used as a preservative for pickles.

Types./ Consumer choice of mustard.

Is very similar to French mustard.

-French mustard make appetizing marinades for barbecued meats.

Type‟s/ consumer choice of pepper.

-Pepper preparation in food.

Make notes on spices.

Reference books practical cookery, theory of catering .cooking explained

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