Food Microbiology
Herbs And Spices
Compiled By Simon Mwangi
Edition: 2024/25
, Hospitality & Food & Beverages | Food Microbiology I of VI pages
1. What is the basic difference between herbs and spices?
the main difference between an herb and a spice lies in where it was obtained on the plant, and where that
both are frequently confusedboth are used to flavor foodsboth were once considered luxuries
2. What are herbs?
herbs come from the leafy part of a plant
can be used fresh or dried, and can be extracted for oilscan be grown in many places around the world,
more temperate climatesconsidered to have more uses than spices: useful in cosmetics and food preservation,
3. What are spices?
spices can be obtained from roots, bark, seeds, stems, fruit, or some other vegetative substance
most commonly found in tropical and subtropical regions of the worldnot necessarily as fresh as some herbs
4. Why are herbs and spices used?
to augment flavor and aroma
to make a dish more ornate
to enhance color
medicinal and health reasons
5. Describe the following herb or spice:
basil
large green leaves that are very tender
powerful yet pleasant aromas make it very popular in many cuisines
goes well with tomatoes, fresh mozzarella, and olive oil
must be used quickly after harvesting as it decays quickly
6. Describe the following herb or spice:
bay leaves
strong, durable green leaves that do not disintegrate while cooking
commonly used when braising or making soups, stocks, and stews
subtle flavors and aromas that become stronger when dried
7. Describe the following herb or spice:
caraway seed
spice used traditionally in sauerkraut, stews, coleslaw, and breads
popular in Nordic cuisines
very high concentration of oil that has many health benefits
8. Describe the following herb or spice:
cardamom
green or black pod-shaped spice each with a substantially different flavor and aroma
very complex flavors reminiscent of eucalyptus with some nutmeg/clove/sage undertones
used in both savory and sweet applications, but most commonly in curries
9. Describe the following herb or spice:
cayenne pepper
very spicy, red spice
usually ground for use
the basis for many hot sauces and spice blends such as chili powder
10. Describe the following herb or spice:
chervil
mild and delicate green-leafed herb
little to no flavor, but adds a sense of visual freshness to dishes
popular in French cuisine
best added in the last stages of cooking as a garnish
should only be used fresh
Food Microbiology 2024/25 Edition
Herbs And Spices
Compiled By Simon Mwangi
Edition: 2024/25
, Hospitality & Food & Beverages | Food Microbiology I of VI pages
1. What is the basic difference between herbs and spices?
the main difference between an herb and a spice lies in where it was obtained on the plant, and where that
both are frequently confusedboth are used to flavor foodsboth were once considered luxuries
2. What are herbs?
herbs come from the leafy part of a plant
can be used fresh or dried, and can be extracted for oilscan be grown in many places around the world,
more temperate climatesconsidered to have more uses than spices: useful in cosmetics and food preservation,
3. What are spices?
spices can be obtained from roots, bark, seeds, stems, fruit, or some other vegetative substance
most commonly found in tropical and subtropical regions of the worldnot necessarily as fresh as some herbs
4. Why are herbs and spices used?
to augment flavor and aroma
to make a dish more ornate
to enhance color
medicinal and health reasons
5. Describe the following herb or spice:
basil
large green leaves that are very tender
powerful yet pleasant aromas make it very popular in many cuisines
goes well with tomatoes, fresh mozzarella, and olive oil
must be used quickly after harvesting as it decays quickly
6. Describe the following herb or spice:
bay leaves
strong, durable green leaves that do not disintegrate while cooking
commonly used when braising or making soups, stocks, and stews
subtle flavors and aromas that become stronger when dried
7. Describe the following herb or spice:
caraway seed
spice used traditionally in sauerkraut, stews, coleslaw, and breads
popular in Nordic cuisines
very high concentration of oil that has many health benefits
8. Describe the following herb or spice:
cardamom
green or black pod-shaped spice each with a substantially different flavor and aroma
very complex flavors reminiscent of eucalyptus with some nutmeg/clove/sage undertones
used in both savory and sweet applications, but most commonly in curries
9. Describe the following herb or spice:
cayenne pepper
very spicy, red spice
usually ground for use
the basis for many hot sauces and spice blends such as chili powder
10. Describe the following herb or spice:
chervil
mild and delicate green-leafed herb
little to no flavor, but adds a sense of visual freshness to dishes
popular in French cuisine
best added in the last stages of cooking as a garnish
should only be used fresh
Food Microbiology 2024/25 Edition
