Spices condiments and seasonings pdf
Spices, Condiments and Seasonings | Kenneth T. Farrell | SpringerOpportunities exist for micronutrient fortification of condiments and seasonings to combat vitamin or mineral deficiencies. This paper reviews the available technologies for industrial processing of condiments and seasonings and their fortification with micronutrients. The industrial processes to manufacture commonly consumed condiments and seasonings, such as soy sauce, bouillon cubes, fish sauce, spices, and other relevant products, are described. The impact of processing on fortification is evaluated, considering both the type of vehicle and the fortificant used. The analyzed technologies represent effective strategies for mineral fortification, particularly with iodine and iron.
Ajwain - Typically ground, these seeds have a strong fragrance with thyme and cumin undertones. They pair well with starchy foods like flatbreads, green beans, root vegetables and legumes. Ajwain seeds are excellent mixed with lemon and garlic with fish dishes. Allspice - This individual spice is commonly confused as a spice mixture. It has flavors of cloves, nutmeg, cinnamon and a little pepper, but it is in fact a single spice.
This heading covers preparations, generally of a highly spiced character, used to flavour certain dishes meat, fish, salads, etc. Sauces are generally in liquid form and preparations for sauces are usually in the form of powders to which only milk, water, etc. Sauces are normally added to food as it cooks or as it is served. Sauces provide flavour, moisture, and contrast in texture and colour. Seasoning liquids soya sauce, hot pepper sauce, fish sauce are used both as ingredients in cooking and at table as condiments. The heading also includes certain preparations, based on vegetable or fruit, which are mainly liquids, emulsions or suspensions, and sometimes contain visible pieces of vegetables or fruit.
Also covered: soluble spices, condiments and sauces, seasonings and seasoning technology. Popular interest in spices has grown (more people reducing.
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How many of us know if salt is a condiment or a seasoning? Are all herbs spices?? Classical authors of Europe in different times classified spices into four different categories such as:. Species Aromata — Those used for perfumes like cassia, cardamom, sweet marjoram and cinnamon. Species Thumiamata — Those used for incense such as thyme, cinnamon, cassia and rosemary. Species Condimenta — Those used for embalming or preservation, like cassia, cumin, cinnamon, anise, clove etc.