Transcript Bulbs
Thursday Lecture – Spices & Herbs Reading: Textbook, Chapter 8
Artificial Sweeteners High Intensity Sweeteners – much more sweet than sucrose, so only a little bit needed -often a “bulking agent” such as maltodextrin added for “mouth feel” Stevia – banned in US by FDA until 2008, from plant of same name Aspartame (Equal, Nutrasweet) Sucralose (Splenda) – heat stable Neotame Acesulfame potassium Saccharin (Sweet n low) – rat cancers FDA – regulates these as “food additives”, so must be shown to be safe GRAS = “generally recognized as safe” – applies to substances naturally available and widely used before 1958
Quiz
Quiz 1. Sugar cane is a member of which family of plants (common name or scientific name)?
2. What is the general name for the series of events that led to re-establishment of contact between Europe and the Middle East in the 11 th -13 th centuries that resulted in products such as sugar and spices to be introduced into Europe?
Herb Plant Flavors - More Terms Culinary Botanical Medicinal
Herb Plant Flavors - More Terms Culinary leafy flavoring used in cooking Botanical Medicinal
Herb Plant Flavors - More Terms Culinary leafy flavoring used in cooking Botanical non-woody plant Medicinal
Herb Plant Flavors - More Terms Culinary leafy flavoring used in cooking Botanical non-woody plant Medicinal plant used in medicine
Herb Plant Flavors - More Terms Culinary leafy flavoring used in cooking Botanical non-woody plant Medicinal plant used in medicine - Spice flavoring derived from non-leaf part of tropical/subtropical plant --
Some Plant Chemistry Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors Figure 8.2, p. 194
Some Plant Chemistry Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors Synonym – volatile oil Figure 8.2, p. 194
Some Plant Chemistry Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors Synonym – volatile oil Mostly terpenes, but some other compounds - Volatile - Organic Figure 8.2, p. 194
Some Plant Chemistry Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors Synonym – volatile oil Mostly terpenes, but some other compounds - Volatile - Organic Compounds are usually present as a mixture in natural materials Figure 8.2, p. 194
Location in Plants of Essential Oils Figure 8.3, p. 196 Typically occur in specialized cells, glands or vessels
Location in Plants of Essential Oils Figure 8.3, p. 196 Typically occur in specialized cells, glands or vessels Lavender (
Lavendula
)
Location in Plants of Essential Oils Figure 8.3, p. 196 Typically occur in specialized cells, glands or vessels Lavender (
Lavendula
) Peppermint (
Mentha
)
Location in Plants of Essential Oils Figure 8.3, p. 196 Typically occur in specialized cells, glands or vessels Lavender (
Lavendula
) Tomato leaf – glands and hairs Peppermint (
Mentha
)
History of Use of Spices & Herbs Figure 8.5, p. 198 5200 yrs BP Embalming practiced in Egypt
History of Use of Spices & Herbs Figure 8.5, p. 198 5200 yrs BP 4500 yrs BP Embalming practiced in Egypt Use of garlic and onions
History of Use of Spices & Herbs 5200 yrs BP 4500 yrs BP 3400 yrs BP Figure 8.5, p. 198 Embalming practiced in Egypt Use of garlic and onions Trade routes already established across Asia
History of Use of Spices & Herbs II Figure 8.6, p. 199 2400 yrs bp – Greeks used spices in medicine and food
History of Use of Spices & Herbs II Figure 8.6, p. 199 2400 yrs bp – Greeks used spices in medicine and food 2000 yrs bp – Roman empire had widespread use of spices
History of Use of Spices & Herbs II Figure 8.6, p. 199 2400 yrs bp – Greeks used spices in medicine and food 2000 yrs bp – Roman empire had widespread use of spices 641-1096 AD – Dark Ages, European use of spices reduced
History of Use of Spices & Herbs II Figure 8.6, p. 199 2400 yrs bp – Greeks used spices in medicine and food 2000 yrs bp – Roman empire had widespread use of spices 641-1096 AD – Dark Ages, European use of spices reduced 1096 AD – Crusades, spices rediscovered by Europeans
History of Use of Spices & Herbs II Figure 8.6, p. 199 2400 yrs bp – Greeks used spices in medicine and food 2000 yrs bp – Roman empire had widespread use of spices 641-1096 AD – Dark Ages, European use of spices reduced 1096 AD – Crusades, spices rediscovered by Europeans 1400s – search for new trade routes and sources for spices
History of Use of Spices & Herbs II Figure 8.6, p. 199 2400 yrs bp – Greeks used spices in medicine and food 2000 yrs bp – Roman empire had widespread use of spices 641-1096 AD – Dark Ages, European use of spices reduced 1096 AD – Crusades, spices rediscovered by Europeans 1400s – search for new trade routes and sources for spices 1606-1796 – Dutch dominate spice trade
Mediterranean Herbs & Spices Figs. 8.7, 8.8, p. 200-201 Lamiaceae (=Labiatae) – Mint Family
Mediterranean Herbs & Spices Figs. 8.7, 8.8, p. 200-201 Lamiaceae (=Labiatae) – Mint Family
Mediterranean Herbs & Spices Figs. 8.7, 8.8, p. 200-201
Mediterranean Herbs & Spices Apiaceae (=Umbelliferae) – Carrot Family Figure 8.10, p. 203
Are you going to Scarborough Fair?
Parsley, sage, rosemary and thyme, Remember me to one who lives there, For once she was a true love of mine.
Have her make me a cambric shirt, Parsley, sage, rosemary and thyme, Without a seam or fine needle work, And then she'll be a true love of mine.
Have her wash it in yonder dry well, Parsley, sage, rosemary and thyme, Where ne'er a drop of water e'er fell.
And then she'll be a true love of mine.
Have her find me an acre of land Parsley, sage, rosemary and thyme, Between the sea and over the sand, And then she'll be a true love of mine…
Are you going to Scarborough Fair?
Parsley, sage, rosemary and thyme, Remember me to one who lives there, For once she was a true love of mine.
Have her make me a cambric shirt, Parsley, sage, rosemary and thyme, Without a seam or fine needle work, And then she'll be a true love of mine.
Have her wash it in yonder dry well, Parsley, sage, rosemary and thyme, Where ne'er a drop of water e'er fell.
And then she'll be a true love of mine.
Have her find me an acre of land Parsley, sage, rosemary and thyme, Between the sea and over the sand, And then she'll be a true love of mine…
“Language” of flowers: Parsley – removes bitterness Sage – Strength Rosemary – Faithfulness Thyme - Courage
Apiaceae - Dill Figure 8.11, p. 204
anise Apiaceae – “Seeds” Figure 8.11, p. 204 caraway
Black mustard Brassicaceae Figure 7.12, p. 167 White mustard
Armoracia rusticana
– horseradish Brassicaceae Figure 8.12, p. 205
Armoracia rusticana
– horseradish Brassicaceae Figure 8.12, p. 205
Wasabia japonica
– Japanese horseradish
Glucosinolates Organic compounds, contain sulfur
Glucosinolates Organic compounds, contain sulfur In plant – combined with glucose (sugar) harmless
Glucosinolates Organic compounds, contain sulfur In plant – combined with glucose (sugar) harmless When cells rupture – mix with enzyme/water produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also)
Glucosinolates Organic compounds, contain sulfur In plant – combined with glucose (sugar) harmless When cells rupture – mix with enzyme/water produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also) 1. How cabbage butterflies find your cole crops - isothiocyanates
Glucosinolates Organic compounds, contain sulfur In plant – combined with glucose (sugar) harmless When cells rupture – mix with enzyme/water produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also) 1. How cabbage butterflies find your cole crops - isothiocyanates
Glucosinolates Organic compounds, contain sulfur In plant – combined with glucose (sugar) harmless When cells rupture – mix with enzyme/water produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also) 1. How cabbage butterflies find your cole crops - isothiocyanates 2. Why overcooked broccoli tastes/smells bad: Sinigrin --> allyl isothiocyanate --> H 2 S (hydrogen sulfide)
Cooking herbs - Eurasia Artemisia - tarragon Figure 8.13, p. 205 Laurus – Bay leaf
Asiatic Spices - Cinnamon Figures 8.15, 8.26, 8.27, p. 206-207
Asiatic Spices – Black Pepper Piper nigrum – Piperaceae Pepper – drupe, dried and processed Black pepper – fermented, dried (“peppercorn”) White pepper – mesocarp allowed to rot Green pepper – pickled in brine or vinegar Figure 8.24, p. 210
New World Spices - Capsicum Capsicum – Solanaceae
C. annuum –
Sweet, bell peppers
C. frutescens –
hot peppers
C. chinense –
hot peppers Figure 8.27, p. 211
How hot is hot? – Scoville Scale Successive dilutions no more heat detected
How hot is hot? – Scoville Scale Successive dilutions no more heat detected Bell pepper – 0 (no heat at all)
How hot is hot? – Scoville Scale Successive dilutions no more heat detected Bell pepper – 0 (no heat at all) Banana pepper – 100-500 Jalapeno pepper – 2,500-8,000
How hot is hot? – Scoville Scale Successive dilutions no more heat detected Bell pepper – 0 (no heat at all) Banana pepper – 100-500 Jalapeno pepper – 2,500-8,000
Grains of Paradise – still another Pepper
Aframomum melegueta
– member of ginger family, Zingiberaceae Native to subsaharan Africa “Melegueta pepper” – used by Romans, Europeans as peppery spice
Tuesday Lecture – Vegetable Oils and Waxes Reading: Textbook, Chapter 9