Presented by Kathy FitzHenry Founder Juliet Mae Fine Spices Presented by Kathy FitzHenry Founder Juliet Mae Fine Spices

All About Spices The History and Science Behind Our Sense of Taste

““Whoever controls the spice controls the Whoever controls the spice controls the universe.”universe.”

►Throughout history, the most powerful Throughout history, the most powerful country of its time has dominated country of its time has dominated world (spice) trade.world (spice) trade.

►Regardless of their political aspirations Regardless of their political aspirations eacheach

power expanded its culinary culture. power expanded its culinary culture. Often nourishing its population with the valuable Often nourishing its population with the valuable food stuffs they brought from conquered lands food stuffs they brought from conquered lands

Baron Harkonen

Influences on Influences on European/American Cuisine European/American Cuisine

►The Egyptians: The Egyptians: Their obsession with the afterlife drove their Their obsession with the afterlife drove their

discoveries of the use of spices in discoveries of the use of spices in mummification/perfumes and the cultivation mummification/perfumes and the cultivation of crops like garlic to ensure a healthy of crops like garlic to ensure a healthy workforce for pyramid construction.workforce for pyramid construction.

Influences on Influences on European/American CuisineEuropean/American Cuisine

►The RomansThe Romans

Their love of luxury and sensational Their love of luxury and sensational fests often lasting several days, fests often lasting several days, informed their desired for exotic foods informed their desired for exotic foods and expensive imported spices.and expensive imported spices.

Emperor Nero was said to have commanded that Emperor Nero was said to have commanded that the funeral pyre for his wife be made of cinnamon. the funeral pyre for his wife be made of cinnamon. Something would cost over several billion dollars in Something would cost over several billion dollars in today’s currency. today’s currency.

Influences on Influences on European/American CuisineEuropean/American Cuisine

► The Spanish Empire was driven by its The Spanish Empire was driven by its monarchs’ lust for power and treasure.monarchs’ lust for power and treasure.

► After the Unification of the Iberian Peninsula, After the Unification of the Iberian Peninsula, the Spanish expanded into the first true world the Spanish expanded into the first true world empire. By 1550 it had colonies in Africa, Asia, empire. By 1550 it had colonies in Africa, Asia, Oceania, the Americas and dominated Europe.Oceania, the Americas and dominated Europe.

The Spanish trade routes brought gold to Spain, maize to Africa, The Spanish trade routes brought gold to Spain, maize to Africa, chilies to Asia, oranges and horses to the Americas, while the chilies to Asia, oranges and horses to the Americas, while the Spanish nobility zealously keep chocolate a secret for many Spanish nobility zealously keep chocolate a secret for many years. years.

Influences on Influences on European/American CuisineEuropean/American Cuisine

Present day:Present day:► Through the allure of its political and economic position, the US Through the allure of its political and economic position, the US

hashasattracted immigrants from around the world, nurturing a uniquely attracted immigrants from around the world, nurturing a uniquely

diverse diverse ethnic and regional groupings of cuisines.ethnic and regional groupings of cuisines.

California, Cajun, Mexican, French, Caribbean, Spanish, Asian , NY Deli California, Cajun, Mexican, French, Caribbean, Spanish, Asian , NY Deli etcetc..

► The Chinese emergence on the world stage is exemplified by its The Chinese emergence on the world stage is exemplified by its growing domination of manufacturing and food exports.growing domination of manufacturing and food exports. Through inexpensive garlic imports, China has reduced the market Through inexpensive garlic imports, China has reduced the market

share of California garlic growers and now dominates the US garlic share of California garlic growers and now dominates the US garlic market.market.

What Made Spice So Valuable What Made Spice So Valuable ??

► In olden days…locally produced was itIn olden days…locally produced was it►No refrigerationNo refrigeration►Meat was saltedMeat was salted►Crops were harvested once a yearCrops were harvested once a year

Spices Were Valued Like GoldSpices Were Valued Like Gold►Black Pepper Black Pepper The English used it as currency during medieval times.The English used it as currency during medieval times.

►The French had a salt tax The French had a salt tax The origin of word salary comes from the French word for salt, The origin of word salary comes from the French word for salt,

Sel.Sel.

Before the 16Before the 16thth century century Europeans did not have access to:Europeans did not have access to:►Tomatoes, Potatoes, AvocadosTomatoes, Potatoes, Avocados►Corn, Beans, Squash, Peanuts Corn, Beans, Squash, Peanuts ►Vanilla and ChocolateVanilla and Chocolate►Chili Chili ►Very limited accessVery limited access

to sugarto sugar

15th Century French Spice Merchant at Work.

A Dash Of Spice. Hawkins & Duff.

The European diet was based on plants The European diet was based on plants like wheat; meats were rarely consumed like wheat; meats were rarely consumed

outside of elite circlesoutside of elite circles..

Before the 16 centuryBefore the 16 century

The People of the Americas did not have The People of the Americas did not have access toaccess to

►Small Domesticated Animals:Small Domesticated Animals: sheep, cows, pigs sheep, cows, pigs

►HorsesHorses

The American diet consisted mainly of farmed plants, fish, select insects, even pond algae and plants, fish, select insects, even pond algae and opportunistic hunting.opportunistic hunting. Source:

http://ushistoryimages.com/sources.shtm

14921492

Prior to 1492 not one food crop had crossed the AtlanticPrior to 1492 not one food crop had crossed the Atlantic

► Columbus’ “discovery” of the Americas resulted in a exchange Columbus’ “discovery” of the Americas resulted in a exchange of both culture and food.of both culture and food.

► This “Columbian Exchange” DOUBLED the number of food This “Columbian Exchange” DOUBLED the number of food crops available in Europe.crops available in Europe.

► The development of distinctive regional cuisines dovetailed The development of distinctive regional cuisines dovetailed with the emergence of nationalism in Europe, leading to the with the emergence of nationalism in Europe, leading to the distinctive cuisines we know today.distinctive cuisines we know today.Tomatoes were cultivated in the sunny climate of ItalyTomatoes were cultivated in the sunny climate of ItalyPotatoes were adapted in Ireland, Germany, and most of Europe.Potatoes were adapted in Ireland, Germany, and most of Europe.

Chilies became an integral part of Hungarian and Chilies became an integral part of Hungarian and Spanish CuisineSpanish Cuisine

The Columbian ExchangeThe Columbian Exchange

Source IACP

The Impact of the Columbian The Impact of the Columbian Exchange Exchange

► The adaption of the “new” nutritious crops, The adaption of the “new” nutritious crops, like potatoes lead to larger, better fed like potatoes lead to larger, better fed populations: Ireland, Germany for example.populations: Ireland, Germany for example.

► The increase in European population assisted The increase in European population assisted in the advance of the Industrial Revolution.in the advance of the Industrial Revolution.

► Using horses, the Indians were able to hunt Using horses, the Indians were able to hunt big game more efficiently and helped the big game more efficiently and helped the Plains Indians to defend their lands during the Plains Indians to defend their lands during the 1919thth century. century.

What Is… A Spice Or An What Is… A Spice Or An Herb?Herb?

The leaf of a plant = herb (ex: cilantro)The leaf of a plant = herb (ex: cilantro)

The balance of the plant = ( ex: The balance of the plant = ( ex: coriander)coriander)

►Spices typically come from tropical Spices typically come from tropical climatesclimates

►Herbs are grown all over the worldHerbs are grown all over the world

Spice Comes In Many FormsSpice Comes In Many Forms

►Clove - BudClove - Bud►Galangal - RootGalangal - Root►Cinnamon- Tree BarkCinnamon- Tree Bark►Cumin- SeedCumin- Seed►Saffron- StigmaSaffron- Stigma

Most Spices Are DriedMost Spices Are Dried

►Drying removes water. Drying removes water. It leaves the essential oils, allowing It leaves the essential oils, allowing naturally occurring enzymes to create naturally occurring enzymes to create flavor.flavor.

►Examples include:Examples include: VANILLA CLOVE ALLSPICE PEPPERCORNVANILLA CLOVE ALLSPICE PEPPERCORN

Drying MethodsDrying Methods

Drying methods can have a major effect on theDrying methods can have a major effect on the

concentration of oils/flavor.concentration of oils/flavor.

►Sun dried Vanilla tends to be Sun dried Vanilla tends to be “fragrant”“fragrant”

►Oven dried Vanilla tends to be Oven dried Vanilla tends to be “moist”“moist”►Oven dried Paprika tends to be Oven dried Paprika tends to be

“sweeter”“sweeter”

HerbsHerbs

►Some herbs are better dried.Some herbs are better dried.►The concentration of oils makes them The concentration of oils makes them

a better choice for slow cooked dishes.a better choice for slow cooked dishes.

►Examples: Oregano, Bouquet GarniExamples: Oregano, Bouquet Garni

Tip: Finish slow cooked dishes with fresh herbs. Tip: Finish slow cooked dishes with fresh herbs. They will add delicate top notes, color and texture. They will add delicate top notes, color and texture.

Buying and StoringBuying and Storing

► Buy whole spices and store at 55-70 Buy whole spices and store at 55-70 degreesdegrees

► Grinding ruptures the cell walls/extracts Grinding ruptures the cell walls/extracts essenceessence

► Grinding promotes evaporation of the Grinding promotes evaporation of the oil/essenceoil/essence

► Ground spices tend to quickly evaporateGround spices tend to quickly evaporate Nutmeg for example looses its top notes quickly.Nutmeg for example looses its top notes quickly.

Vapor barrier packaging will greatly extend the life ofVapor barrier packaging will greatly extend the life of ground spices, rubs and spice blends.ground spices, rubs and spice blends.

Sense of SmellSense of Smell

► Our sense of taste is greatly influenced by our sense of smell. Our sense of taste is greatly influenced by our sense of smell. It is responsible for about 80% of what we taste. It is responsible for about 80% of what we taste.

► Without our sense of smell, our sense of taste is limited to Without our sense of smell, our sense of taste is limited to only five distinct sensations: sweet, salty, sour, bitter and only five distinct sensations: sweet, salty, sour, bitter and umani.umani.

► All other flavors that we experience come from smell. This is All other flavors that we experience come from smell. This is why, when our nose is blocked, as by a cold, most foods seem why, when our nose is blocked, as by a cold, most foods seem bland or tasteless. bland or tasteless.

Our sense of smell becomes stronger when we are hungryOur sense of smell becomes stronger when we are hungry..

SensitivitySensitivity

► Taste occurs everywhere in the oral cavityTaste occurs everywhere in the oral cavity

► But most sensitive area is the tongueBut most sensitive area is the tongue

Highest concentration of taste are on the backHighest concentration of taste are on the back

As we age taste bud production slows down.As we age taste bud production slows down.

Children often experience taste intenselyChildren often experience taste intensely

The intensity of the sense of taste fades for older adultsThe intensity of the sense of taste fades for older adults

Role of ReceptorsRole of Receptors

► Receptors are distributed in the tongue Receptors are distributed in the tongue region. region.

They work together in a cluster arrangementThey work together in a cluster arrangement of peptides and amino acids to of peptides and amino acids to

communicate communicate with the brain. with the brain.

In this regard they are unique across the sensory system.In this regard they are unique across the sensory system.

Spicy Curry or a Hamburger?Spicy Curry or a Hamburger?► Life’s experiences influence our sense of tasteLife’s experiences influence our sense of taste► Number of taste buds is the biggest determinate of taste Number of taste buds is the biggest determinate of taste

preferencespreferences► Taste Buds= Number of Fungiform PapillateTaste Buds= Number of Fungiform Papillate

Try the Blue Dot Test:Try the Blue Dot Test:Place a ¼” circle on your tongue. Paint it with blue food dye and count your taste Place a ¼” circle on your tongue. Paint it with blue food dye and count your taste

buds.buds.

You see if you are:You see if you are:Super Taster: +35 taste buds/fungiform papillate or more per ¼ circleSuper Taster: +35 taste buds/fungiform papillate or more per ¼ circleMedium Taster: 15-35 ( about 50% of population)Medium Taster: 15-35 ( about 50% of population)Non Taster: 15 or lessNon Taster: 15 or less

Typically: Typically: Super Tasters dislike broccoli, alcohol and chilies, but love sweet!Super Tasters dislike broccoli, alcohol and chilies, but love sweet!Non Tasters like big lush wines, expresso and stinky cheese tooNon Tasters like big lush wines, expresso and stinky cheese too..

biology.about.com

5 Main Tastes5 Main Tastes

►Salty: Salty: created by sodium chloride ions of salt pass directly on the tonguecreated by sodium chloride ions of salt pass directly on the tongue

►Sour: Sour: detects acids through hydrogen ions that detect hydronium dissociated from detects acids through hydrogen ions that detect hydronium dissociated from

an acidan acid

►Sweetness:Sweetness: produced by sugars and proteins. We need 2 sweetness produced by sugars and proteins. We need 2 sweetness

receptors to be activated for the brain to get “the sweet” signal: taste receptor T1R3 and receptors to be activated for the brain to get “the sweet” signal: taste receptor T1R3 and the taste G protein gustducin. the taste G protein gustducin.

►Bitterness:Bitterness: like sweetness, bitterness is sensed by the G protein coupled to like sweetness, bitterness is sensed by the G protein coupled to

gustducin. Scientists think this “unpleasant” taste evolved as a way to protect us from gustducin. Scientists think this “unpleasant” taste evolved as a way to protect us from poisoning.poisoning.

►UmaniUmani: produced by free glutamates found in fermented or aged foods ( Soy : produced by free glutamates found in fermented or aged foods ( Soy

Sauce)Sauce)Note: Umani /glutamate sensation is intensified with sodium.Note: Umani /glutamate sensation is intensified with sodium.

Taste buds communicate with the brain through nerve fibers.

Our Adaptive PalateOur Adaptive Palate

►The most acute flavor sensation to The most acute flavor sensation to humans is SWEET. humans is SWEET.

But after the initial sensation, the intensity of the sweetness But after the initial sensation, the intensity of the sweetness leaves. leaves.

Our palate “adapts” to the sensation.Our palate “adapts” to the sensation.

Tip:Tip: Varying flavors should enhance a dining experienceVarying flavors should enhance a dining experience..

We Don’t Just Taste With Our We Don’t Just Taste With Our Tongues!Tongues!

►Cells of the gut taste glucose through Cells of the gut taste glucose through the same mechanisms used by taste the same mechanisms used by taste cells of the tongue. cells of the tongue. The gut taste cells regulate secretion of insulin and hormones The gut taste cells regulate secretion of insulin and hormones

that regulate appetitethat regulate appetite.. ►Big implications for diabetes and diet.Big implications for diabetes and diet. This may fThis may facilitate how were manage sugar uptake from our acilitate how were manage sugar uptake from our

diets and regulate blood sugar levels. Cinnamon anyone?diets and regulate blood sugar levels. Cinnamon anyone?

Source: http://www.sciencedaily.com/releases/2007/08/070820175426.htm

How To Think About How To Think About FlavoringFlavoring► Spices/seasonings Spices/seasonings

can be used can be used individually or in individually or in combination to combination to create flavor.create flavor.

Celery Seed brings out other Celery Seed brings out other flavors - Cole Slawflavors - Cole Slaw

Chipotle Chili is a nice accent Chipotle Chili is a nice accent flavor – Mayonnaiseflavor – Mayonnaise

Flavor GroupingsFlavor Groupings

Sweet: Sweet: Allspice anise cassia cinnamon nutmeg vanillaAllspice anise cassia cinnamon nutmeg vanilla

Tangy: Tangy: Amchur black lime caper kokam pomegranate sumac tamarind Amchur black lime caper kokam pomegranate sumac tamarind

Hot: Hot: Chilies horse radish wasabi mustard black white pepperChilies horse radish wasabi mustard black white pepper

Unifying: Unifying: Coriander see fennel paprika poppy seed sesame seed turmericCoriander see fennel paprika poppy seed sesame seed turmeric

Pungent: Pungent: Ajowan asafetida caraway cardamom celery seed cloves cumin dill seed Ajowan asafetida caraway cardamom celery seed cloves cumin dill seed fenugreek fenugreek

Galangal juniper berry mace nigella orris root star aniseGalangal juniper berry mace nigella orris root star anise

Umani: Umani: Soy Sauce fish sauce black bean miso grilled meatsSoy Sauce fish sauce black bean miso grilled meats

Creating BlendsCreating Blends

►When blending you are combining When blending you are combining Top Middle Base flavorsTop Middle Base flavors. (much like a . (much like a perfume)perfume)

►Balanced Blend: Balanced Blend: Flavors are orchestratedFlavors are orchestrated ►Cascading Blend: Cascading Blend: Flavors emerge as you Flavors emerge as you

tastetaste

►Accent BlendAccent Blend: : Built around a flavor note.Built around a flavor note.

Where Is The Industry Going?Where Is The Industry Going?

►Spices are being replacedSpices are being replaced

► Synthetic flavors are taking over the roleSynthetic flavors are taking over the role

spices have traditionally played.spices have traditionally played.

► Modern flavor enhancers are so powerful that Modern flavor enhancers are so powerful that only a tiny part per million is needed. They are only a tiny part per million is needed. They are fast becoming the preference of large fast becoming the preference of large processorsprocessors

Why: Predicable supply, low cost, shelf stability. Why: Predicable supply, low cost, shelf stability.

Health Benefits Health Benefits This is a list of some spices with reputed health benefits. This is a list of some spices with reputed health benefits.

► Cayenne pepper and Tabasco sauce can increase metabolism and fat-burning ability by up to 25%.Cayenne pepper and Tabasco sauce can increase metabolism and fat-burning ability by up to 25%.

► Ginger speeds metabolic rate, plus it inhibits nausea and vomiting often caused by morning sickness Ginger speeds metabolic rate, plus it inhibits nausea and vomiting often caused by morning sickness or motion sickness.or motion sickness.

► Peppermint is used to treat gastric and digestive disorders, as well as tension and insomnia.Peppermint is used to treat gastric and digestive disorders, as well as tension and insomnia.

► Mustard is a stimulant that can be used to relieve respiratory complaints.Mustard is a stimulant that can be used to relieve respiratory complaints.

► Horseradish is a relative of the mustard family that acts as a digestive stimulant.Horseradish is a relative of the mustard family that acts as a digestive stimulant.

► Cinnamon is often used as an antidote for diarrhea and stomach upset as well as a metabolism Cinnamon is often used as an antidote for diarrhea and stomach upset as well as a metabolism booster.booster.

► Allspice is an aromatic stimulant that helps to relieve indigestion and gas.Allspice is an aromatic stimulant that helps to relieve indigestion and gas.

► Regular consumption of garlic can decrease blood pressure and cholesterol levels. It also aids Regular consumption of garlic can decrease blood pressure and cholesterol levels. It also aids digestion and prevents flatulence. Recent research shows garlic to be beneficial in the treatment of digestion and prevents flatulence. Recent research shows garlic to be beneficial in the treatment of diabetes.diabetes.

► Turmeric is an antioxidant that neutralizes free radicals and therefore protects against cancer.Turmeric is an antioxidant that neutralizes free radicals and therefore protects against cancer.

© 2009 Juliet Mae, all rights reserved.