Herbs and spices, condiments and
colourants
Present well-flavoured food using
Salt
Combination of
flavourants
Herbs
Spices
Flavourants
New taste
Chance natural taste
Through natural
and
Artificial flavourants
Chance natural taste
Difference between herbs and spices
Herbs Spices
Fragrant leaves Roots, bark, stems,
flowers, fruit or seeds
Non-woody plants Woody or non-woody
Flavours comes from oil in
the leaves
Stronger flavour
Released when chopped,
crushed, heated
More potent
Fresh or dried Use less
More flavour when fresh Dry, whole or ground
Can add more than
spices
Dried stronger in flavour
Herbs
Basil Dille Mint
Curly
parsley
Bay
leaves Fennel Oregano
Italian
parsley
Chives Marjoram Sage
Thyme
Coriander Rosemary
Fines Herbs
Traditional French herb blend
Parsley, chevil, chives, tarragon
Eggs, poached fish and chicken, sauces and steamed vegetables
Spices
All
spice
Anise
seed Chillies
Cinnamon
Cardomon
Cloves Coriander Ginger Horseradish
Mustard Nutmeg Paprika
Pepper Saffron Star
anise Turmeric Vanilla
Basil
Description and
flavour
Use Origin
Sweet basil –
sweet.
Purple basil –
peppery taste
Pestos
Tomatoes
Tomato-flavoured
dishes
Pasta sauces
Pizzas
Mediterranean
(Italian) dishes
Flavoured oils
Ancient Egypt,
Indie
Persia
Bay Leaves
Description
and flavour
Use Origin
Fragrant tree
leaves.
Taste like
balsam and
honey.
Sharp taste,
spicy and
aromatic
Fresh or dried
leaves.
Marinades.
Stock
Pâtés
Stews
Curries
Stuffings
Pickling
Bouquet garni
Mediterranean
Turkey
Chives
Description and
flavour
Use
Origin
Seasonal
Onion-like leaves.
Hollow centre.
Mauve pink
flowers in
summer.
Loss flavour when
dry.
Salads
Soups
Sauces
Dips
Soft cheeses
Pastas
Omelettes
Garnishes
Europe
Britain
Coriander / Cilantro / Dhania
Description and
Flavour
Use
Origin
All year
Aromatic leaves
with sweet scent
Can use stem
Curries
Pickles
Stir-fries
Meat dishes
Salads
Sauces
Garnish
Ancient Egypt
Southern Europe
Dill
Description
and flavour
Use
Origin
All year
Feather leaves
with unique
spicy anise
and citrus taste
Fish
Eggs
Potatoes
Pickles
Salads
Soups
Cream cheese
Garnish
Mediterranean
Russia
Black Sea
Fennel
Description and
flavour
Use
Origin
All year
Feathery leaves
Smells like
liquorice
Similar to anise
seed
Green beans
Salads
Fish
Chicken stuffing
Cream cheese
Fry or bakes
fennel bulbs
Mediterranean
Southern
Europe
Marjoram
Description
and flavour
Use
Origin
Seasonal
Delicate, sweet
oregano flavour
Add at end of
cooking
Greek and Italian
food:
Tomato sauces
Pasta
Meat dishes
Soups
Pork
Veal
Dumplings Herb
muffins
Mediterranean
Europe
Asia
Mint
Description and
Flavour
Use
Origin
Seasonal
Strong, sweet
with cooling
aftertaste
Peppermint
Spearmint
Chocolate mint
Lamb
Carrots
Yoghurt dressing
Fruit salads
Herb teas and
punches
Mint sauce
Mint jelly
Vegetable garnish
Mediterranean
Europe
Oregano
Description and
flavour
Use
Origin
Known as wild
marjoram
Strong,
aromatic scent
Robust taste
Fish and meat
Pizza and pasta
sauces
Italian, Greek
and Spanish
dishes
Mediterranean
Parsley (curly)
Description
and Flavour
Use
Origin
As garnish
Fresh taste
Slightly peppery
Omelettes
Scrambled eggs
Mashed potatoes
Soups
Meats
Garnish
Mediterranean
Southern
Europe
Parsley (Italian/ Flat leave)
Description and
Flavour
Use
Origin
More robust
flavour than
curly parsley
Use in cooking
Bouquet garni
Salads
Stews
Soups
Europe
Middle East
Rosemary
Description and
Flavour
Use
Origin
Evergreen shrub
Strong flavour
Aromatic, tea-
like aroma and
sweet flavour
Chop leaves fine
For flavour
Use sprig and
remove
Marinades
Sauces
Dressings
Meat dishes
Stews
Potjiekos
Mediterranean
Spain
Sage
Description and
Flavour
Use
Origin
Evergreen shrub
Long greyish
leaves
Musty, smokey
aroma
Rich fatty meats
Pork
Cheese
Pickles
Savoury bread
Flavour butter
for pasta
Deep fry leaves
Mediterranean
Thyme
Description and
Flavour
Use
Origin
Thin, greyish
green leaves
Aromatic,
pungent flavour
Use with stems
for most taste
Potjiekos
Casseroles
Marinades
Sauces
Bouquet garni
Mediteranean
All spice / Jamaican pepper
Description and
flavour
Use Origin
Taste like
mixture of
nutmeg,
cinnamon and
clove.
Dark-brown,
pea-size berries
from pimento
tree that are
ground
Pickled fish
Stews and
casseroles
Relishes and
chutneys
Can be used in
sweet and
savoury dishes
Jamaica
Southern
Mexico
Anise seed Description and
flavour
Use Origin
Small greenish-
grey seed
Hint of mild
liquorice
Cakes
Baking
Flavour
alcoholic drinks
Spicy cakes
Egypt
Cardamom
Description and
flavour
Use Origin
Warm
Slightly piquant
Lemony
Eucalyptus
flavour
Powder
Dried pods
Loose seeds
Curries
Savoury rice
Coffee
Pastries
Buns
Ice cream
India
Chillies Description and
flavour
Use Origin
Hot and fierce
Dried, ground
seeds – hottest
part of chilli
Differ in heat
and strength of
flavour
Asian and
Chinese food
Curries
Sambals
Tacos
Sauces
Harissa paste
Central
America
Southern
America
Cayenne peper Description and
flavour
Use Origin
Warm, red-
orange colour
Looks like thin,
pointed chilli
Not as hot
Seeds
Fish
Shellfish
Boiled eggs
Cheese sauce
Cayenne
district of
French Guiana
Cinamon
Description and
flavour
Use Origin
Bark of laurel
tree
Sweet taste with
woody
aromaUse as
stick or ground
Ground
stronger flavour
Stick added
during cooking
not to eat
Pancakes
Baklava
Desserts
Hot drinks
Vegetables –
carrots and
pumpkin
Ceylon
Sri Lanka
Cloves
Description and
flavour
Use Origin
Sharp, spicy
flavour
Aromatic,
heavily scented
Small, dried
brown flower
bud
Whole or
ground
Studding ham
Boiled beef
Baking – use
little.
Cloves can be
overpowering
Maluka Islands
of Indonesia
India
Coriander seeds
Description and
flavour
Use Origin
Slightly sweet
piquant flavour
Oval shaped
seeds with a
ridge
Whole or
ground
Meat dishes
Curries
Indian spice
mix
Biltong
Boerewors
Ancient Egypt
Southern
Europe
Ginger
Description
and flavour
Use Origin
Root (rhizome)
Sweet aroma
Hot pungent
taste
Woody, hard,
yellow, fibrous
Hot curries
Stir fries
Sweet dishes
Desserts
Tropical Asia
Horseradish (creamed)
Description and
flavour
Use Origin
Buy grated or
creamed
Hot, pungent
spicy roots
Like very strong
mustard
Sauces and as
condiment with
roast beef,
chicken or fish
Central Europe
Eastern Europe
Mustard seeds
Description and
flavour
Use Origin
Black, yellow and
brown seeds
Paste or sauces is
whole, ground,
bruised and
cracked seeds
mixed with water,
lemon juice, salt.
Sharp, pungent
flavour
Hot dogs
Hamburgers
Sandwiches
Europe
North Africa
Asia
Nutmeg
Description and
flavour
Use Origin
Seed with
sweet, nutty
taste
Strong spicy,
wooden aroma
Spinach
Sauces
Pies
Puddings
Custards
Cake mixtures
Indonesia
Tropical regions
of South East
Asia
Paprika
Description and
flavour
Use Origin
Mild, warm,
sweet
capsicum
flavour
Ground from
dried peppers
Bright red
Versatile
Soups
Casseroles
Sausages
Eggs
Garnish on
baked potatoes
Salads
South America
West Indies
PEPPER
Description and
flavour
Use Origin
Ground
peppercorns
(berries)
Whole – true
peppery taste –
pungent, woody
aroma, hot, biting
taste.
Most used in
Western cooking
White is mildest
White – blends
better with food
and sauces
Black – stands
out because of
its colour
Tropical India
Saffron
Description and
flavour
Use Origin
Most expensive
spice
Pungent,
honey-like
flavour
Brilliant orange
colour
Dried stigmas of
saffron crocus
flower
Rice dishes
Sauces
Soups
Puddings
Sweets
Southern
Europe
Southern
Western Asia
Star anise
Description and
flavour
Use Origin
Star-shaped
fruit
Sharp aniseed
flavour
Chinese food
Stews
Soups
China
Vietnam
Turmeric
Description and
flavour
Use Origin
Warm, slightly
acrid flavour
Root of ginger-
like plant
Yellow rind
Orange inside
Seasoning and
colouring of
curries
Bobotie
Sauces
Pickles
Chutney
India
Southern Asia
Vanilla Description
and flavour
Use Origin
Sweet flavour
and aroma
Extracted from
seed pods (bean
pod) of an
orchid grown in
tropical climates
– Indonesia,
Madagascar,
Mexico, Central
an Southern
America and
West Indies
Desserts
Cakes
Sweets
Ice cream
Yoghurt
Milk
Custards
Sauces
Mexico
Edible Flowers - Lavender
Description and
flavour
Use Origin
Green-grey,
needle-like
leaves
Fragrant purple
flowers
Strong flavour
Flavoured ice
cream
Crème anglaise
Garnish
Mediterranean
Nasturtium
Description and
flavour
Use Origin
Red, yellow or
orange trumpet
like flowers
Slight peppery
taste
Caper
substitute
Salads
Soft cheese
Egg dishes
Vinegar
South America
Central
America
Rose Geranium
Description and
flavour
Use Origin
Rose-scented
leaves
Herbal tea
Pudding
Punches
Food flavouring
South Africa
Using Herbs
Fresh or
dried
Use smaller
quantities
when dried
Chopped
with knife or
cut with
scissors
Rosemary
Parsley
Pound in
pestle and
mortar for
vinaigrette
or
mayonnaise
Tore basil
Should never
overpower
dish
Start with
small
quantities
Each has
unique
flavour and
aroma that
compliments
certain foods
Rather use
fresh herbs
Use of Spices
Buy small
quantities
Do not keep for
longer than six
months
Should never
overpower dish
Start with small
quantities
Freshly ground
are more
flavoursome
Use pestle and
mortar
Spice grinder
for peppercorns
and coriander
seeds
Seasoning
Enhance the natural flavours of food
Without dramatically changing the
taste
SALT
o Used by early Assyrians
o Most basic seasoning
o Sodium chloride
o To bring out the flavour of foods
o Preservative
o Sold in block, crystallised or free running
o White, reddish or pink, off-white colour
Salt
East Asian cultures – Not use salt as seasoning
Use soy sauce, fish sauce
oyster sauce
Functions
Preservative
Texture aid in bread-making –
strengthens the gluten
Fermentation control in baking bread
Binder in processed meats
Colour developer in bacon, ham, and
processed meats
Condiments
Any food added to a dish for flavour
Seasoning or sauce that is added to food to complement a
dish
Single serving packets or in original packaging
Prepared mustard
Romans experimented with mustard
Exported to Croul and then to France
Dijon first to prepare mustard
Mustard
English
Strongest
Mustard, flour,
water,salt,
Sometimes lemon sauce.
No vinegar
French
Mild Vinegar
White or red wine
Whole grain
Mild
With mustard seeds
Sweet honey mustard Mild 1 part honey + 1 part
mustard
Sandwiches, chicken
strips, French fries,
salad dressing
Tabasco
Hot, spicy pepper sauce
Made in Lusiana
Tabasco peppers, vinegar and salt
Aged for 3 years in oak barrels
Tabasco bottle remained unchanged
Shelf life is 5 years if stored in cool, dry place
With mayonnaise, olives, mustard, sauces,
marinades and pizza
Worcestershire sauce
From Worcester in England
Original brand name is Lea & Perrins
Fermented sauce = Malt vinegar, spirit vinegar,
sugar, molasses, salt, anchovies, tamarind
extract, garlic, onions, spices and flavouring
Aged for 2 months before bottled
If not opened will be good for 2 years
Welsh rarebit, Ceasar salad, gravy, hamburger
patties, marinades, oysters and Bloody Marys
Soya sauce
Originated 2800 years ago in China
Thin sauce
Fermented soya beans
Light soya is more salty
Darker soya is sweeter
Salsa
Fresh, spicy Spanish or Mexican
sauce
Tomatoes, onions, lime juice,
coriander leaves, chilli peppers and
chopped raw ingredients
E.g mango pineapple salsa
Chutney
Spicy condiment
Chopped fruits or vegetables,
vinegar, sugar and spices
Used in India and South Asian cuisine
Tomato sauce
Thick sauce
Bright red colour
Tangy, sweet-sour taste
China and Malaysia
Vinegar
Sour tasting liquid made from fermented wine
Wine vinegar – produced in France from white or
red wine
-Matured in wood for up to 2
years
-Acidity lower than in white
vinegar or sider vinegars
Balsamic vinegar
Italy
Reduction of white grape juice (30%)
Salad dressings and reductions
Wooden casks
Flavour intensified and become sweeter
Modena modern imitation
Commercial products
Wine vinegar, colouring, caramel,
thickeners
Flavoured vinegars
Flavoured with fruit or herbs
Apple vinegar, raspberry vinegar
Herb vinegars flavoured with tarragon, oregano and thyme
Spirit vinegar
Made from cane sugar
High acidity
Rice vinegar
Popular in Eastern cuisine
Mild acidity
Flavour uncomplexed
Use for salad dressing and sushi
Oils
Vegetable oil
Made from fruit or seeds
Healthier
Liquid at room temperature
Olive oil
From Mediterranean
Made from olives
• Ekstra virgin - highest grade
- only cold pressed once
- salads, salad dressings, sautéing
vegetables, stews, soups, dipping
bread
Vigin - Pressed without heat
chemicals
Cold press – Cold extraction at 30°C
Not heated
Retains aroma, antioxidants and minerals
Sunflower oil
First produced in Mexico
Use as cooking oil
Pressed from sunflower seeds
Can withstand high cooking
temperatures
Light in taste and appearance
Canola oil
1970 in Canada produced
Were made from rapeseed or field
mustard
Today pressed from canola seeds
Contains no cholesterol
Has a high smoking point
Can (Canadian), oil, low, acid
Canola
Grape seed oil
Is a Italian product
Pressed from grape seeds
For high temperature cooking
Stir fries, marinades, salad dressing, mayonnaise
and base for oil infusions e.g. basil oil
Avocado oil
First produced in Chili
Pressed from avocados
As cooking oil or as a base for infusions