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Herbs and spices (Spices (Sweet and scented (Vanilla, Cinnamon, Cardamon,…
Herbs and spices
Herbs
come from oil-rich leaves
are used to season the dishes
Fresh Herbs
should be chopped before using them
shouldn't be cooked for too long
should be used to garnish the dish
have great aromatic qualities
do not last long
Parsley
Thyme
Tarragon
Chives
Coriander
Basil
Mint
Dried herbs
can be cooked longer
have strong flavour
Sage
Rosemay
Oregano
charcterise the regional cuisines
Spices
come from plants' bark, fruit, roots and seeds
are used to add colour and flavour to dishes
Ground spices
last no more than 6 months
Whole Spices
last around 12 months
Hot
Chillies
Paprika
Pepper
Mustard seed
Bitter and sour
Turmeric
Aromatic
Saffron
Ginger
Cumin
Anise
Fennel
Sweet and scented
Vanilla
Cinnamon
Cardamon
Nutmeg
Cloves
Salt
is a mineral that enhance the flavour of food
Pepper
is a ground spice