Lecture 22 Flashcards
(30 cards)
___ are aromatic leaves or seeds from plants of temperate origin.
Herbs
___ are aromatic fruits, flowers, bark, or other plant parts of tropical origin.
Spices
Spices are from ___ places; herbs are from ___ places.
tropical, temperate
Essential oils are ___ substances that contribute to the essence, or aroma, of certain plants. They’re chemically classified as ___ and are a type of unsaturated hydrocarbon called ___. They are ___ plant products.
volatile, terpenes, isoprene, secondary
Some commonly occurring secondary products of plants include ___ (theol and other essential oils), ___ (tannins and flavinoids), ___ (caffeine, theophylline, e.g.), and glycosides.
terpenes, phenolics, alkaloids
Essential oils are distributed in plant ___ (leaves, flowers, and fruits) via specialized cells/___. They are the end products of ___ ___, attract pollinators, and fend off insects, bacteria, and fungi.
organs, glands, metabolic pathways
Essential oils have flavor, ___ properties, and can kill food-borne bacteria (as in the cases of ___ and ___). They are traditionally used in hotter countries.
antimicrobial, onion, garlic
Cassia is a type of ___. Cinnamon is a type of ___ ___.
bark, inner bark
Cloves are a type of ___ ___. Ginger and turmeric are examples of ___.
flower bud, rhizomes
Nutmeg and mace are an example of ___ and ___. Black pepper is a type of ___. Saffron is a type of ___.
seed, aril, fruit, stigma
New World spices, like ___, ___, and several varieties of ___ peppers (like ___ peppers and ___), were first introduced to ___.
allspice, vanilla, capsicum, chili, paprika, Spain
___ comes from the bark of a tree. It is one of the oldest and most valuable spices, native to India and Sri Lanka. Its use is documented in ancient Egyptian, Greek, Roman, Chinese, and Biblical accounts.
Cinnamon
To get ___, ___-year-old stems and twigs are cut; their bark is removed; the outer layer of the bark is scraped away and the inner bark curls into ___. ___ is similar, even in the same ___, but the whole bark is used; it’s cheaper and often sold as cinnamon.
cinnamon, 2, quills, Cassia, genus
Black and white pepper come from ___ ___ from a vine native to India and the East Indies. The biting flavor is due to ___ ___. It’s strongest when first ground, but the spice loses flavor after grinding.
dried berries, volatile oils
___ pepper berries are picked green, dried for a few days (during which they turn ___ and shrivel), and are sold whole as ___ or as ___ ___.
Black, black, peppercorns, ground pepper
With white pepper, the berries are allowed to ripen on the vine; the ___ ___ is then removed, leaving a grayish-white kernel that is ___. It’s slightly milder than black pepper.
outer hull, ground
Cloves were used in ancient China to sweeten the breath of court officials. It’s native to the ___ (the Spice Islands) and comes from the unopened flower buds of an ___ tree. Buds are dried and marketed as whole cloves or are ___.
Moluccas, evergreen, ground
___ oil has been used in medicines, disinfectants, mouthwashes, toothpastes, soaps, and perfumes.
Clove
___ and ___ are two spices from the fruit of a single plant, which comes from a tree native to the ___ (Spice Islands).
The fruit is apricot-like, with a fleshy mesocarp and an aril-covered endocarp (aril is a thin red net-like covering around the endocarp). The aril is dried and ground as ___; the stony endocarp and seed are dried until the seed rattles. This seed is ___, and it can be sold whole or ground. Both spices are similar: strong, spicy, slightly bitter, aromatic.
Nutmeg, mace, Moluccas, mace, nutmeg
___ comes from the ___ of a small herbaceous perennial that is native to tropical Asia but cultivated throughout the tropics. It has a spicy, hot, pungent aroma and taste.
It was introduced to the New World by the ___ so successfully that by 1547, ___ was exporting it, and still has the best ___ today.
Ginger, rhizomes, Spanish, Jamaica, ginger
Turmeric is native to tropical Asia, and is a dried ___ in the same family as ___. It is used as a bright yellow dye for food and fabric, and is an ingredient in yellow mustard. It is one of the main spices in curry powder, and often a substitute for ___.
rhizome, ginger, saffron
Saffron is the world’s most expensive spice. It comes from the ___ of a ___ that is native to eastern ___ countries and Asia Minor. It was highly desired by many ancient civilizations as a ___ and ___. Today, ___ is its leading producer.
stigmas, crocus, Mediterranean, spice, dye, Spain
It takes the ___ of around 75k to 100k ___ to make one pound of saffron. Each gram is $7-8 - over $___ per ounce. It has a flavor that is pungent, bitter, and slightly musky, and is widely used in French, Spanish, Middle Eastern, and Indian cooking.
stigmas, crocuses, 200
___ peppers were introduced to Spain by Columbus. Their fruits are as pungent as ___ ___ from Asia.
They were cultivated for thousands of years in tropical America: fragments of a ___ year old chili pepper were discovered in a ___ cave.
Capsicum, black pepper, 9000, Mexican
