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
11th-13th centuries that resulted in products
such as sugar and spices to be introduced into
Europe?
Plant Flavors - More Terms
Culinary
Herb
Botanical
Medicinal
Plant Flavors - More Terms
Culinary
Herb
leafy flavoring
used in cooking
Botanical
Medicinal
Plant Flavors - More Terms
Herb
Culinary
Botanical
leafy flavoring
non-woody
used in cooking
plant
Medicinal
Plant Flavors - More Terms
Herb
Culinary
Botanical
Medicinal
leafy flavoring
non-woody
plant used in
used in cooking
plant
medicine
Plant Flavors - More Terms
Herb
Spice
Culinary
Botanical
Medicinal
leafy flavoring
non-woody
plant used in
used in cooking
plant
medicine
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
Embalming practiced in Egypt
4500 yrs BP
Use of garlic and onions
History of Use of Spices & Herbs
Figure 8.5, p. 198
5200 yrs BP
Embalming practiced in Egypt
4500 yrs BP
Use of garlic and onions
3400 yrs BP
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
Lamiaceae (=Labiatae) – Mint Family
Figs. 8.7, 8.8, p. 200-201
Mediterranean Herbs & Spices
Lamiaceae (=Labiatae) – Mint Family
Figs. 8.7, 8.8, p. 200-201
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
Apiaceae – “Seeds”
anise
Figure 8.11, p. 204
caraway
Brassicaceae
Black mustard
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 --> H2S (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