Herbs and Spices
soy sauce
a food in which umami is found.
msg
additive that provides the umami taste, rather than the salty taste, to foods.
garlic
an example of an aromatic food.
taste
another word for describing flavor.
poppyseeds
black seeds that come from the poppy flower.
herbs
come from leaves and stems of certain plants.
spices
come from the seeds, bark, roots, stalks, or fruits of a wide variety of plants.
six months
dried herbs should be discarded after
aromatics
foods with especially strong smells.
seasonings
ingredients added to foos to improve its flavor.
acidic seasoning
lemon or orange juice has a type of
one tablespoon of fresh herbs
one tsp. of dried herbs is typically equivalent to
sight
our first experience of a food typically uses this sense.
white
pepper made from dried, ripe beryy of the pepper vine.
black
pepper made from the dried, unripe berry of the pepper vine.
condiments
prepared mixtures used to season and flavor foods.
kosher
salt that has no additional additives.
table
salt that is refined to remove minerals and other additives.
rock
salt that is used in ice cream makers.
iodized
salt to which iodine has been added.
salt
sodium chloride
sugar
sour foods taste less sour if you add this.
allspice
spice that has the flavor and aroma of a mixture of cinnamon, cloves, nutmeg, ginger, and pepper.
clove
spice that is the unopened bud of a tropical evergreen tree, and whose name is the Latin word for nail.
fennel
spice with a pronounced licorice flavor.
sesame
tahini is made from these seeds.
temperature
the flavor of a food can be changed by aging, cooking, or changing its
tarragon
the herb that has a strong licorice flavor.
rosemary
the herb whose stems are used as skewers for grilled or broiled foods.
ginger
the name of the plant whose roots are used as a spice.
umami
the savory flavor that has no corresponding detection area on the tounge.
saffron
the spice produced by drying the inner part of the crocus flower.
cinnamon
the spice that comes from the bark of a tree.
texture
the way food feels when we touch it, cut it, or bite into it.
sound
we experinece food by its look, smell, feel, taste, and
transparent
when light can pass through a food.
translucent
when some light can pass through a food.