Flavourings and seasonings

Flavouring and seasoning are the process of adding or
improving flavor of food. Flavouring combines taste and smell such as essences, cardomon, nutmeg, thyme etc. Seasonings include herbs, spices, and all other condiments. Example: black pepper, basil, kosher salt, etc. Spices and herbs give flavouring and seasoning to the
dishes. To get effective results, not only should the food, please the eye, but should also flatter or stimulate the palate. The success of cooking largely depends upon the help we obtain from flavoring and seasoning. The spice we use for this purpose should be used sparingly, as well as with skill. All palates may not crave for high spiced food, yet majority of people demand, that the food be
moderately flavoured with the right constituents. To use flavouring and seasoning rightly is a great accomplishment; the dish could be spoilt by being overseasoned. Seasoning should bring out the
natural flavours of the main ingredients and blend with them. Seasonings as such have little or no nutritive value but are valuable for they give variety to the dishes and have medicine value. Spices that have flavourings and seasonings are: Garlic ginger, cloves, cinnamon, cardamom, cumin seeds, mustard seeds, poppy seeds, nutmeg, coriander powder, mace, pepper, fenugreek, chillies, saffron, aniseeds, turmeric, paprika, caraway seeds, allspices, sesame. Various herbs are: parsley, celery, coriander leaves, thyme, tarragon, rosemary, mint, marzoram, sage, bay leaf, basil, chervil, caripatta, etc .

Important of Spices and Herbs
(i) Help in digestion - From pre-historic times spices
have been used. Clove oil stimulates the flow of
gastric juices, garlic, aniseeds and asfoetida are taken
for indigestion, and hypertension.

(ii) Seed for medicinal purposes – For toothache, clove
oil relieves pain. Turmeric and oil applied on swellings
and hurts, cures, as it is believe to have antiseptic
qualities. Garlic and saunf helps digestion, ginger
added to tea helps to cure colds. Turmeric added to
milk is given to a person who is in a state of shock.

(iii) Enhance flavour - Dishes would be inspid and bland
if the spices were not added, because they give a
good flavour and stimulate appetite. Monsodium
Glutamate is a flavour enhancer in meat and fish
dishes. Cinnamon, bay leaf, nutmeg, saffron, pepper,
cloves etc.

(iv) Improve appearance - Some of the spices give
colour to the food and improve the appearance of the
dish. Turmeric, saffron, coriander leaves, poppy
seeds, raratanjoi add colour to the food, which makes
the dish interesting.
(v) Improve palatability - Salt is one of the important
seasonings that enhances the taste of the food. It also
brings out the flavour. The other seasonings that
improve the palatability are pepper, chillies, poppy
seed's, coriander seeds and paprika etc.

(vi) Act as preservatives - Many foods are preserved for
a longer time with the help of spices. Salt is used
extensively for preserving - Brine, solution. Other
spices that have the preservative quality are:-
turmeric, cloves, mustard, ginger, garlic. Pickling is

one of the forms of preserving.

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