Spice science
Paprika powder & cayenne pepper
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Basics
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Definitions according to food law & the principles for spices
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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.
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​​ Spices are flowers, fruits, buds, seeds, bark, roots, rhizomes, onions or parts thereof, mostly in dried form.
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General information on use: In general, short-term storage is recommended.
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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
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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.
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The following condiments lose their aroma:
Savory, nutmeg, pepper, marjoram, paprika, mustard, anise
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The following condiments enhance their aroma:
Basil, sage, thyme, dill, tarragon. All other herbs and spices remain unchanged.
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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
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Classification according to taste
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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
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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
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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
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Other ingredients for seasoning
Spice oils and spice vinegars - Spice mixtures - Spice pastes - Flavor ingredients
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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.
