Herbs and Spices

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Typical shelf life of herbs

12 months

Associated health benefits of peppermint teas

Abdominal gas and bloating

Associated health benefits of sage

Aids in digestion, antiseptic, antifungal, antimicrobial, contains estrogen, combats diarrhea

Active component in garlic

Allicin

Associated health benefits of thyme

Antimicrobial

Herbs and spices provide preservation due to their

Antimicrobial characteristics

Associated health benefits of cinnamon

Antimicrobial, anti-clotting, anti-inflammatory properties, can help increase insulin activity in T2 diabetes

Benefits of using herbs as food colorants

Can eliminate the need to use artificial coloring to foods, which may have health benefits

Ways the spice trade benefited mankind

Discovery of new worlds along with plants and animals, variation of peoples' diets, and relief to overcrowded lands due to those moving to cultivate herbs/spices

How essential oils are made

Distilling raw spice material or using solvents to extract oleoresins/other products

Benefits of dried herbs

Easier to ship, longer shelf life

Associated health benefits of lavender

Emotional health, such as anxiety, insomnia, depression and restlessness

Can be used as greens as food colorants

Fresh herbs (mint, parsley, etc.)

Associated health benefits of chamomile tea

Gentle calming and sedative effects

Active compound in ginger

Gingerol

Herbal teas are made of

Herb leaves, not tea leaves

Associated health benefits of saffron

High number of carotenoids, which may improve eye and vision health

Country with the most important sources of spices

India

Associated health benefits of garlic

Inhibition of a wide variety of bacteria, molds, yeasts (including Candida-->yeast infections) and viruses, protection against CVD

Common in crushed or ground herbs for economic gain

Intentional or unintentional adulteration of herbs with extraneous materials

Excessive use of this herb/spice can result in death

Licorice

Disadvantages of dried herbs

Lower nutrients, less colorful, loss of potency when on the shelf if not used within 12 months

Associated health benefits of lemongrass

Lowering of cholesterol

Associated health benefits of flaxseed as a herb/spice

Lowering of cholesterol concentrations

Associated health benefits of aromatherapies

Lowering of cortisol levels, reduction of stress

Can be used as reds as food colorants

Paprika, red chilis

Use of these cause safety concerns for herbs and spices

Pesticides and fertilizers

Herbs/spices have the potential to have these contaminations

Pests, aflatoxins from molds, fungal invasions

How we cook herbs and spices play roles in their

Potency

Herbs and spices can replace or reduce use of these unhealthier ingredients in cooking

Salt, sugar, and synthetic additives

Associated health benefits of parsley

Strong antioxidant properities

Aromatherapy is

The by-product of cooking with herbs in the kitchen

An example of antimicrobial characteristics of food can be seen as

The use in thyme/rosemary in chicken feed to reduce the use of microbial activity in the gut of the animal

Active compound in thyme

Thymol

How spices were utilized in ancient times

To mask odors, as trade, as a sign of wealth

Associated health benefits of rosemary

Treatment of stomach cramps and flatulence, antioxidant properties

Associated health benefits of ginger

Vasodilation, pain relief, digestive aid, ease in motion sickness and nausea, inhibit vomiting

Herbs are considered

a subset of spices, have aromatic leaves

Associated health benefits of licorice

antimicrobial in fighting peptic ulcers caused by H. pylori bacteria

Herbs provide significant protection against chronic disease through

antioxidant compounds

Herbs and spices are used for

flavor, aroma, color, and preservation of food and beverages

One tsp of dried herbs is equal to

four tsp of fresh herbs

Ways herbs are used in foods

fresh, dried, extracts such as essential oils

Spices may be derived from

multiple parts of the plants, such as bark, buds, flowers, fruits, seeds or the entire plant itself

Set of spices first used

pepper, cinnamon, cardamom, cloves, ginger, turmeric

Can be used as yellows as food colorants

saffron, tumeric, mustard, annatto


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