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Unit - 3 (Food Production)

The document discusses herbs and spices. It defines herbs as aromatic leaves of low-growing plants that can be used fresh or dried. Some common herbs mentioned are thyme, basil, oregano and rosemary. Spices are defined as other parts of plants like roots, stems, bulbs or seeds. The document provides lists of common continental, Thai, Japanese, Chinese and Indian herbs and spices. It notes some of the key functions of herbs and spices are providing flavor, color and aiding digestion.

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Santosh Thapa
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98 views4 pages

Unit - 3 (Food Production)

The document discusses herbs and spices. It defines herbs as aromatic leaves of low-growing plants that can be used fresh or dried. Some common herbs mentioned are thyme, basil, oregano and rosemary. Spices are defined as other parts of plants like roots, stems, bulbs or seeds. The document provides lists of common continental, Thai, Japanese, Chinese and Indian herbs and spices. It notes some of the key functions of herbs and spices are providing flavor, color and aiding digestion.

Uploaded by

Santosh Thapa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Unit 3
HERBS AND SPICES
Herbs
Herbs are the aromatic leaves of plant of low growing shrubs. For example; Thyme,
Basil, oregano and rosemary. This can be use as fresh or dried .
Importance of Herbs
• Helps in digestion.
• Enhance flavor.
• Use as medical purpose.
• Improve texture
• Use as garnish or as an accompaniment.
• Act as preservatives.

Different example of Herbs


Continental Herbs
1. Basil 8. Chives
2. Rosemary 9. Marjoram
3. Thyme 10. Dill
4. Oregano 11. Sage
5. Celery 12. Tarragon
6. Parsley 13. Water cress
7. Fennel

Thai Herbs
1. Holy Basil
Holy basil is a variety of Ocimum tenuiflorum popularly used in simple stir-fries, and
together with garlic, fresh chilies and fish sauce.

2. Kaffir Lime Leaves


It is one of the key Thai herbs for curry dishes. It has the dark green lime’s leaves.

3. Lemongrass

Compiled and Prepared by: Bijaya Shrestha, Gateway College of Professional Studies
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It is often used to enhance aromatic smell in food. It is often used in the favorite Thai
spicy soup (Tom Yum) and in curry paste. Lemongrass is also used in some Thai
beverages; lemongrass juice ( Nam Ta-krai) which provide a unique refreshing flavor.

4. Coriander Root (Rak-pak-chee)


Coriander roots are an essential seasoning in Thai cooking. They have a
deeper, more intense flavor than the leaves.
5. Lemon Basil
Lemon basil comes from the same family of holy basil and sweet basil. It is
often eaten fresh with noodles in curry (ka-nom jeen).

1. Thai Basil
Thai basil or Sweet Basil is a variety of Ocimum basilicum. It has dark green leaves
with red stems. Thai basil leaves are slightly thicker than holy basil, and have its own
distinctive flavor. Thai basil leaves are extensively used in Thai cooking like green
curry and stir fired dishes.

2. Cinnamon Leaves
3. Turmeric Leaves
4. Mint

Japanese Herbs
1. Shiso or perilla
2. Mitsuba
3. Daikon radish sprouts
4. Shishito chili peppers
5. Green onions

Chinese Herbs
1. Thai Sweet Basil
2. Holy Basil
3. Coriander (Chinese Parsley, Cilantro)
4. Galangal (Thai Ginger)

Compiled and Prepared by: Bijaya Shrestha, Gateway College of Professional Studies
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5. Garlic Chives (Chinese Chives)


6. Ginger
7. Lemongrass

SPICES
Spices can be defined as the part of plant other than leafy bits such as the root, stem,
bulb, bark or seeds. According to the ASTA (American Spice Trade Association)
Spices are defined as ‘any dried plant product used primarily for seasoning and
flavoring purpose. Spices are used for flavor, color, aroma and preservation of food or
beverages.
General function of spices are;
• Provides flavor and color to the food.
• Helps in digestion
• Helps to improve in blood circulation.

Some example of Spices


1. Cinnamon 17. Black Salt
2. Cardamom 18. Ginger
3. Cloves 19. Garlic
4. Nutmeg 20. Papric
5. Dry red chilly
6. Carom/ Ajwain seed
7. Fennel seed
8. Fenugreek Seed
9. Mustard seed
10. Black pepper
11. Asafetida (Hing)
12. Coriander seed
13. Saffron
14. Star Anis
15. Turmeric
16. Tamarind

Compiled and Prepared by: Bijaya Shrestha, Gateway College of Professional Studies
4|Page

Compiled and Prepared by: Bijaya Shrestha, Gateway College of Professional Studies

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