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Garlic - Garlic is widely used around the world for its pungent flavor as a

seasoning or condiment. The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.

Black pepper - (Piper nigrum) is a flowering vine in the family Piperaceae,


cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the powdered pepper derived from grinding them, may be described simply as pepper, or more precisely as black pepper, white pepper, or green pepper. Green peppercorns are simply the immature black peppercorns. Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine. It may be found on nearly every dinner table in the industrialized world, often alongside table salt.

Oregano - Oregano is an important culinary herb, used for the flavor of its leaves, which can be more
flavourful when dried than fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Good quality oregano may be strong enough almost to numb the tongue, but the cultivars adapted to colder climates often have a lesser flavor. Factors such as climate, seasons and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants. Oregano's most prominent modern use is as the staple herb of Italian-American cuisine. Its popularity in the US began when soldiers returning from World War II brought back with them a taste for the pizza herb, which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried or grilled vegetables, meat and fish. Unlike most Italian herbs,[citation needed] oregano combines well with spicy foods, which are popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred. The herb is also widely used in Turkish, Palestinian, Syrian, Greek, Portuguese, Spanish, Philippine and Latin American cuisines. In Turkish cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. The leaves are most often used in Greece to add flavor to Greek salad, and is usually added to the lemonolive oil sauce that accompanies many fish or meat barbecues and some casseroles. Oregano is also used by chefs in the southern Philippines to eliminate the odor of carabao or beef when boiling it, while simultaneously imparting flavor.

Basil - Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as
cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, like hay. Basil is one of the main ingredients in pestoa green Italian oil-and-herb sauce. Its other main ingredients are olive oil, garlic, and pine nuts. The most commonly used Mediterranean basil cultivars are "Genovese", "Purple Ruffles", "Mammoth",

"Cinnamon", "Lemon", "Globe", and "African Blue". The Chinese also use fresh or dried basils in soups and other foods. In Taiwan, people add fresh basil leaves to thick soups. They also eat fried chicken with deep-fried basil leaves. Basil (most commonly Thai basil) is commonly steeped in cream or milk to create an interesting flavor in ice cream or chocolates (such as truffles). The leaves are not the only part of basil used in culinary applications, the flower buds have a more subtle flavor and they are edible. Thai basil is also a condiment in the Vietnamese noodle soup, phi. Basil seeds When soaked in water, the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as falooda or sherbet. They are used for their medicinal properties in Ayurveda, the traditional medicinal system of India and Siddha medicine, a traditional Tamil system of medicine. They are also used as drinks in Southeast Asia.

Dill leaves - Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are
used as herbs, mainly in Sweden, the Baltic, in Russia, and in central Asia. Like caraway, its fernlike leaves are aromatic and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months. Dill seed is used as a spice, with a flavor somewhat similar to caraway but also resembling that of fresh or dried dill weed. Dill seeds were traditionally used to soothe the stomach after meals. Dill oil can be extracted from the leaves, stems and seeds of the plant. In Arabic, dill seed is called ain jaradeh (means cricket eye) used as a spice in cold dishes like fattoush and pickles.

Paprika - Paprika is produced in a number of places including Spain, Hungary, and California. It is used
as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. In the United States, paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil. Spanish Paprika (Pimentn) is available in three versions, mild (Pimentn Dulce), moderately spicy (Pimentn Agridulce), and very spicy (Pimentn Picante.) Some Spanish paprika, including Pimentn de la Vera has a distinct smokey flavor and aroma as it is dried by smoking, typically using oak wood. Hungary is a major source of paprika and is thus more commonly used.

Cumin - Cumin is the second most popular spice in the world after black pepper. Cumin seeds are used
as a spice for their distinctive aroma, popular in Nepalese, Indian, Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, northern Mexican cuisines, central Asian Uzbek cuisine, and the western Chinese cuisines of Sichuan and Xinjiang. Cumin can be found in some Dutch cheeses, such as Leyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Texan or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat. making it a staple in certain stews and soups, as well as curries and chili. Cumin is sometimes confused with caraway (Carum carvi), another umbelliferous spice. Cumin is however hotter to the taste, lighter in color, and larger. Many European languages do not distinguish clearly between the two though. Cinnamon bark - Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. It is used in the preparation of chocolate, especially in Mexico, which

is the main importer of true cinnamon.[25] It is also used in many desserts recipes, such as apple pie, donuts, and cinnamon buns as well as spicy candies, tea, hot cocoa, and liqueurs. True cinnamon, rather than cassia, is more suitable for use in sweet dishes. In the Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly. Cinnamon powder has long been an important spice in Persian cuisine, used in a variety of thick soups, drinks, and sweets. It is often mixed with rosewater or other spices to make a cinnamon-based curry powder for stews or just sprinkled on sweet treats

Nutmeg - Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and
mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavouring many dishes, usually in ground or grated form, and is best grated fresh in a nutmeg grater. In originally European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine, nutmeg is added to vegetables such as Brussels sprouts, cauliflower, and string beans. Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog. Japanese varieties of curry powder include nutmeg as an ingredient. In the Caribbean, nutmeg is often used in drinks such as the Bushwacker, Painkiller, and Barbados rum punch. Typically, it is just a sprinkle on the top of the drink. The pericarp (fruit/pod) is used in Grenada to make a jam called morne delice. In Indonesia, the fruit is also made into jam, called selei buah pala, or is finely sliced, cooked with sugar, and crystallised to make a fragrant candy called manisan pala (nutmeg sweets).

Rosemary - The leaves, both fresh and dried, are used in traditional Mediterranean cuisine. They have a
bitter, astringent taste and are highly aromatic, which complements a wide variety of foods. A tisane can be made from the leaves. When burnt, they give off a mustard-like smell and a smell similar to burning wood, which can be used to flavor foods while barbecuing. Rosemary is high in iron, calcium and vitamin B6,317 mg, 6.65 mg and 0.336 mg per 100 g, respecively. Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils, which are prone to rancidity.

Saffron - Saffron's aroma is often described by connoisseurs as reminiscent of


metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in European, Arab, South and Central Asian, Persian, and Turkish cuisines. Confectioneries and liquors also often include saffron. Common saffron substitutes include safflower (Carthamus tinctorius, which is often sold as "Portuguese saffron" or "aafro"), annatto, and turmeric (Curcuma longa). Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. It is used for religious purposes in India, and is widely used in cooking in many ethnic cuisines: these range, for example, from the Milanese risotto of Italy or the bouillabaise of France to biryani with various meat accompaniments in South Asia.

Sage - As a kitchen herb, sage has a slight peppery flavor. In British cooking, it is used for flavoring fatty
meats, Sage Derby cheese, poultry or pork stuffing, Lincolnshire sausage, and in sauces. Sage is also used in Italian cooking, in the Balkans, and the Middle East. It is one of the major herbs used in the traditional turkey stuffing for the Thanksgiving Day dinner in the United States. Despite the common use of traditional and available herbs in French cuisine, sage never found favour there.

Thyme - Thyme is widely used in cooking. The herb is a basic ingredient in Levantine
(Lebanese, Syrian, Palestinian Jordanian, Israeli), Libyan, Indian, Italian, French, Albanian, Persian, Portuguese, Assyrian, Spanish, Greek, Nigerian, Caribbean, and Turkish cuisines, and in those derived from them. Thyme is often used to flavour meats, soups and stews. It has a particular affinity to and is often used as a primary flavour with lamb, tomatoes and eggs. Thyme, while flavourful, does not overpower and blends well with other herbs and spices. In some Levantine countries, and Assyrian, the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient. It is a common component of the bouquet garni, and of herbes de Provence. Thyme is sold both fresh and dried. The fresh form is more flavourful, but also less convenient; storage life is rarely more than a week. While summer-seasonal, fresh greenhouse thyme is often available year round.

Parsley - Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley
is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Green parsley is often used as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb or goose, steaks, meat or vegetable stews (like beef bourguignon, goulash or chicken paprikash). In southern and central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups like chicken soup, green salads or salads like Salade Olivier, on open sandwiches with cold cuts or pts. Parsley is a key ingredient in several Middle Eastern salads such as tabbouleh. Persillade is a mixture of chopped garlic and chopped parsley used in French cuisine. Gremolata is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese, a mixture of parsley, garlic, and lemon zest. Root parsley is very common in central and eastern European cuisines, where it is used as a soup vegetable in many soups and in meat or vegetable stews and casseroles.

Bay leaves - Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the
Mediterranean), as well as in North America. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor many classic French dishes. Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger due to the increased surface area and in some dishes the texture may not be desirable.

Tarragon - Tarragon is one of the four fines herbes of French cooking, and
particularly suitable for chicken, lasagna, fish and egg dishes. Tarragon is one of the main components of Barnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor. Tarragon is used to flavor a popular carbonated soft drink in the countries of Azerbaijan, Armenia, Georgia and, by extension, Russia, Ukraine and Kazakhstan.

Onions - Onions are often chopped and used an ingredient in various hearty warm dishes, although
onions can also be a more prominent ingredient, for example in French onion soup, or be used raw in cold salads. Onions pickled in vinegar are eaten as a snack. These are often served as a side serving in fish and

chip shops throughout the United Kingdom and Australia, often served with cheese in the United Kingdom, and are referred to simply as "pickled onions" in Eastern Europe.

Chili powder - Chili powder (also powdered chili or chile powder) is the ground, dried fruit of one or
more varieties of chili pepper, sometimes with the addition of other spices (when it may be known as chili powder blend). It is used as a spice to add piquance and flavor to dishes. In American English the name is usually spelled "chili", or, less commonly, "chile". In British English the spelling "chilli" (with two "l"s) is used consistently. Chili powder is sometimes known by the specific type of chili pepper used (such as cayenne pepper). It is used in many different cuisines, including Tex-Mex, Indian, Chinese, and Thai. Chili powder blend is composed chiefly of chili peppers and blended with other spices including cumin, oregano, garlic powder, and salt. The chilis are most commonly either red chili peppers or cayenne peppers, which are both of the species Capsicum annuum; many types of hot pepper may be used, including ancho, Jalapeo, New Mexico, and pasilla chilis. As a result of the various potential additives, the spiciness of any given chili powder is variable.

Celery - Celery It is thought to be an aphrodisiac by some people, because it is


thought to contain androsterone, a metabolic product of testosterone. However, this is a misunderstanding of androstenone. Celery is used in weight-loss diets, where it provides low-calorie dietary fibre bulk. Celery seeds are also a great source of calcium, and are regarded as a good alternative to animal products. Celery contains "negative calories": digestion of celery burns more calories than a person obtains from it.

Arrowroot - Arrowroot is used as an article of diet in the form of biscuits, puddings, jellies, cakes, hot
sauces, etc., and also with beef tea, milk or veal broth, noodles in Korean and Vietnamese cuisine. In the Victorian era it was used, boiled with a little flavoring added, as an easily digestible food for children and people with dietary restrictions. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. It can also be used as a thickener for acidic foods, such as Asian sweet and sour sauce. It is invaluable in cooking when you wish to have a clear, thickened sauce, for example, a fruit sauce. It will not make the sauce go cloudy, as for example will cornstarch, flour or other starchy thickening agents.

Asian Institute of E-Commerce


RBC BLDG, Rizal St. Poblacion East, Calasiao, Pangasinan

10 Herbs and 10 Spices

Commonly used in culinary

Submitted by Name: Janine C. Ocfemia Section: HRS Date: Dec 6, 2011

Submitted to Miss Princess Cruz Quezon

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