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Aromatic food substances which enhance flavour are spices and herbs. Spices are
usually dried roots, barks or seeds used whole, crushed or powdered. Herbs are
usually the fresh leaves, stems or flowers of herbaceous plants. Spices are stronger
than herbs.
Spices are flavouring agents. Garam masala is added to pulav to add flavour.
Spices are colouring agents. Turmeric gives colour to lime rice, saffron adds
colour to rasmalai in addition to flavor.
Spices give pungency. Chillies added to chutney give quality of bite.
Spices act as preservative e.g., Mustard powder, fenugreek powder.
Spices act as souring agents. Kokam in sherbet, mango powder in samosa.
Spices act as thickening agent. Poppy seeds, garam masala, ginger garlic
paste act as thickening agent in curries.
Specific spices
Nutmeg and mace Aromatic fruit Terpenes i.Both are used in small
amounts to flavor puddings
and fruit pie.
ii.Mace is used to flavor fish
sauces, certain meat and fish
dishes, pickles and preserves.
iii.Volatile oil is used in
dental preparation.