A Small Amount Of Something Like A Seasoning For Food? The 49 Latest Answer

Roget’s Thesaurus of the 21st Century Third Edition Copyright © 2013 by the Philip Lief Group.

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WORDS RELATED TO SMALL MEAL

Roget’s Thesaurus of the 21st Century Third Edition Copyright © 2013 by the Philip Lief Group.

aerosol noun chemistry a mixture of particles and the liquid or gas in which they are suspended, capable of becoming airborne

a fat amount of phrase nothing, or not at all very much

a shadow noun a very small amount

a bit informal a bit

atom noun a very small quantity of something

chip noun a small piece of something, such as wood or glass, especially if something has broken off

crumbs noun a very small amount of something

blob noun a small amount of a substance applied to a surface

blob noun a small amount of a wet substance that is carelessly spread on a surface

drip noun a small amount of something like information you receive on a regular basis

dust noun very small pieces of something like wood or metal that form a powder

finger noun something that has a long, thin shape, such as a piece of food or an area of ​​land

flake noun a small flat piece of something

stain noun a small piece or quantity of something on a surface

Fluff noun very small bits of hair, dust, or cloth stuck to one another or to the surface of something else

fuzz noun a small amount of fluff

glob noun very informally a small amount of a soft, thick substance

Globule noun a small ball of thick liquid or sticky substance

Gobbet noun a small piece of something soft

grain noun a very small single piece of a substance such as sand, salt, or sugar

granule noun a small hard piece of something

ha’p’orth noun British old-fashioned any very small amount

inch noun a very small distance or amount

iota noun a very small amount

Core of truth/wisdom etc. Phrase A very small part of something that is true, wise etc

button noun British a little piece of something

lint noun mainly American fluff

morsel noun a small amount of something, especially something good, contained in something else

mote noun old-fashioned a very small piece of dust

particle noun an extremely small piece or quantity of something

lack noun formally a small amount of something that is insufficient

Pellet noun a small round piece of substance

Pinch noun a small amount of something you can hold between your finger and thumb, such as salt

pinpoint noun a very small round spot of something

pinprick noun a very small round blob of something

Plug noun a small piece of plastic, wood, rubber, etc. used to fill a hole so nothing can get through

Sample noun a small amount of a product that is given to people to try

Probenoms made as a sample

Scintilla noun formally an extremely small amount

Scrapings noun small amounts or pieces of something scraped from a surface

Shard noun a sharp piece of broken glass, metal, or other hard substance

shred noun a very small amount of something

slick noun a small amount of something that is wet or sticky

splitter noun a small thin piece of something

smattering noun a small amount of something

smidgen noun informal a very small amount of something

Snippet noun a small piece of something, especially information or news

soupçon noun often humorously a small amount of something

splinter noun a small sharp piece of material, such as wood or glass, broken off from a larger piece

Scatter verb to exist somewhere in separate small amounts

sprinkle noun a small amount of a substance sprinkled over the surface of something

Squeeze noun a small amount of something squeezed out of something

stick noun a long, thin piece of something

touch noun a very small amount of a substance

The chef seasoned the vegetables as soon as they came out of the oven

Many ingredients are used to enhance the flavor of food. These ingredients can be used to provide both spices and flavors.

Flavoring means emphasizing or intensifying the natural flavor of the food without altering it. Seasonings are usually added towards the end of the cooking time. The most common condiments are salt, pepper, and acids (like lemon juice). When spices are used properly, they cannot be tasted; Their job is to enhance the flavors of the original ingredients.

Flavoring refers to something that changes or modifies the original flavor of the food. Flavors can be used to contrast a taste, such as B. Adding liquor to a dessert where both the added flavor and the original flavor are noticeable. Or flavorings can be used to create a unique taste where it is difficult to discern what each flavoring is. Spice blends used in pumpkin pie are a good example of this.

Knowing how to use spices and flavors skillfully gives chefs and bakers an arsenal to create limitless flavor combinations. Flavoring and seasoning ingredients include wines, spirits, fruit peels, extracts, essences and oils. However, the main seasoning and flavoring ingredients are classified as herbs and spices.

Knowing the difference between herbs and spices is not as important as knowing how to use spices and flavors wisely. Generally, fresh spices are added late in the cooking process, while dry ones tend to be added earlier. It’s a good idea to underseason during the cooking process and then add more spices just before serving (especially if you’re using fresh). This is sometimes referred to as “layering”. When baking, it’s difficult to add more spices at the end, so testing recipes to ensure the right amount of spices are included is a critical process.

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Methods of seasoning wood

Natural Spice Artificial Spice

Natural wood seasoning

flavor water

air spice

Artificial seasoning of wood

Seasoning by cooking

Chemical seasoning

oven spice

Electric seasoning

Seasoning by cooking

Chemical seasoning

oven spice

Electric seasoning

Drying wood is the process by which the moisture content in the wood is reduced to the required level. By reducing the moisture content, the properties of strength, elasticity and durability are developed. A well-seasoned wood has a moisture content of 15%. There are two methods of storing wood, explained below. Natural seasoning can be water seasoning or air seasoning. Water seasoning is the process of immersing wood in a stream of water that helps remove the sap present in the wood. It takes 2 to 4 weeks and then the wood is allowed to dry. Well-seasoned wood is ready for use. In air ripening, logs are arranged in layers in a shed. The arrangement is made by maintaining a certain distance from the ground. The platform is thus built on the ground at a height of 300 mm from the ground. The logs are arranged in such a way that air can circulate freely between the logs. Due to the movement of air, the moisture content in the wood slowly decreases and aging occurs. Although a slow process, well-seasoned wood is produced. Natural burning gives good results but takes longer. Therefore, artificial seasoning of wood is being developed nowadays. Artificial seasoning will season wood in 4-5 days. There are also various methods of artificial seasoning here and they are as follows. Wood seasoning is also achieved by boiling it in water for 3 to 4 hours. After cooking, the wood is left to dry. Cooking with large quantities of wood is difficult, so hot steam is sometimes passed through logs in enclosed spaces. There are also good results. The boiling or steaming process develops the strength and elasticity of the wood, but is economically more expensive. In the chemical treatment, the wood is stored in a suitable salt solution for a period of time. The salt solution used has a tendency to absorb water from the wood. So the moisture content is removed and then the wood is allowed to dry. It affects the strength of the wood. In this method, the wood is exposed to hot air in an airtight chamber. The hot air circulates between the logs and reduces the moisture content. The temperature inside the chamber is increased with the help of heating coils. When the required temperature is reached, the moisture content and relative humidity are reduced and the wood is seasoned. Although it is an expensive process, it will give good results in terms of strength. With the method of electrical post-treatment, wood is exposed to high-frequency alternating currents. The resistance of the wood to electricity is measured at each time interval. When the required resistance is reached, the process stops as the resistance of the wood increases as the moisture content decreases. Also known as quick seasoning, it is uneconomical.

Some fermented products have strong flavors and aromas that are also used for seasoning. Soy sauce, for example, the typical condiment of Japanese cuisine, is not made from spices or aromatic herbs. This product is obtained from the complex fermentation of soy and wheat. Likewise, nuoc mam, an ingredient in Vietnamese cuisine, is made from fermented fish.

Improving the flavor of a product, enhancing its flavor or even adding a new one, it’s all part of the art of seasoning. Salt, aromatic herbs, spices and bouquet garni are the main ingredients. Salt gives dishes their own flavor, saltiness and brings out the flavors. Spices and aromatic plants add flavors or other sensations like heat and pungency. Spices can be used alone or mixed, whole or powdered. In order to preserve their aromatic power for as long as possible, it is advisable to buy them in their original state, for example as seeds, stalks or roots, and to grind or grate them if necessary.

Spices, herbs and aromatic plants: their use over the centuries

Most herbs and spices were originally used for their medicinal properties. Over time, experience has shown how diverse these plants are and how to use them to flavor dishes. Some spices used in cooking today, such as cinnamon, ginger, saffron and clove, have been used for a very long time. Others, like galangal, have completely disappeared.

In ancient and medieval times, spices were very expensive. They offered people the opportunity to distinguish themselves in society. Pepper has been included in many recipes since ancient times. It played an important role in Roman cooking and is found in over three-quarters of Apicius’ recipes recorded in a 4th-century publication. In the Middle Ages, spices were used extensively and often masked the natural taste of food.

In the 18th century, despite a decline in their consumption, spices continued to play an important role in the kitchen. During this time, a spice mixture of cinnamon, ginger, nutmeg, mace and cloves dominated. This mixture was used to flavor stews, sauces, vegetables, drinks and desserts. The spices were stored in small boxes divided into compartments, replacing the cupboards of the Middle Ages. Although becoming increasingly affordable, they were used less frequently from the second half of the 19th century.

In addition to spices, plants and aromatic herbs such as laurel, thyme, rosemary, parsley or chives have always been used. They are among the ingredients of a bouquet garni and can also be found in puree form, for example in pesto.

July 15, 2019 Journal Article Open Access

Shwe Sin Win; phyu phyu tun; San Lei Lei Phyu

This study deals with the preparation of spice powder from the two vegetable sources sweet potato and pumpkin. Vegetable seasoning powder can be used to enhance flavor and aroma when cooking. The nutritional value of freshly prepared seasoning powders such as moisture, ash, protein, fat and dietary fiber were determined and compared to literature values. The durability of the prepared samples was also examined. The study shows that the nutritional values ​​are comparable with literature values. The most suitable shelf life of the prepared sample is four months.

1 Introduction

Herbs and spices have been used to flavor and flavor food for centuries. Since ancient times, people have discovered that certain parts of plants make food taste better. Herbs were the flavor of the common people and were often grown in vegetable gardens or gathered in the forests. The herbs have been used for nutritional purposes, medicinal purposes and also to improve the taste of food. Additionally, they were even used to mask the taste of off-flavor, tainted meats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74686 F72733E3C2F636F6E7472696275746F72733E3C7469746C65733E3C7469746C653E4465687964726F2D667265657A696E67206F66206D6978656420696E6772656469656E7473206F6620666F6F647320746F2070726564657465726D696E656420646567726565733C2F7469746C653E3C2F7469746C65733E3C64617465733E3C796561723E313936383C2F796561723E3C2F64617465733E3C7075626C69736865723E476F6F676C6520506174656E74733C2F7075626C69736865723E3C75726C733E3C2F75726C733E3C2F7265636F72643E3C2F436974653E3C2F456E644E6F74653E00 [1-3].

Typically grown in tropical countries, spices are the natural aromatic parts of the plant from dried seeds, buds, fruit, flowers, bark, or roots. Modern consumers use both herbs and spices to enhance the taste and health of foods. Spices can be in the form of ground, powdered, dry or fresh spices to provide a variety of flavors. A complementary seasoning can improve the taste of food[4-6]. Spice blends are mixtures of ground or whole spices, herbs, seeds, or other flavorings. Herbs and spices have long been used to reduce the growth of bacteria in food. For example, certain herbs and spices, including cloves, cinnamon, and garlic, can act as antibacterial agents[7, 8]. The taste of herbs and spices is delicate and can be destroyed by heat, light and moisture. Many popular herbs and spices are sources of natural antioxidants, the compounds that play important roles in neutralizing free radicals and reducing the risk of cancer. Some herbs have more antioxidant power per gram than many fruits and vegetables; However, people do not typically eat them in the same amounts as fruits and vegetables [9]. There are many seasoning powders on the market, such as chicken seasoning powder, fish seasoning powder, and vegetable seasoning powder.

In this study, spice powder was made from vegetable sources such as sweet potatoes and squash. Onion, garlic, ginger, pepper, sugar and salt have also been added to enhance aroma and flavor. Garlic, ginger, and pepper have antibacterial properties that help reduce bacterial infections in the body. The aim of this study is to prepare seasoning powder from sweet potato and pumpkin and to determine and compare the nutritional value of prepared seasoning powder with the literature value.

1.1 Spice Powder

Spice blends are mixtures of ground or whole spices, herbs, seeds, or other flavorings. Seasonings like apple pie spice are multi-spice blends and ready to use. Seasoning involves herbs and spices, often referred to as “condiments” themselves. Seasoning involves adding a large or small amount of salt to a preparation. Other spices, such as black pepper and basil, impart some of their flavor to the food. A well-designed dish can combine spices that complement each other. In addition to the choice of herbs and spices, the time at which flavors are added also affects the food to be cooked. In various cultures, meat can exist as a condiment technique[10].

2. Materials and Methods

2.1 Raw Materials

Raw materials for preparing spice powders such as sweet potato, pumpkin, onion, garlic, ginger, black pepper, salt and sugar were sourced from Aung San Bazaar, Insein Township, Yangon Region.

2.2 Preparation of spice powders

The ingredients to make Sweet Potato Seasoning Powder such as sweet potato, onion, garlic and ginger have been peeled and cut into small pieces. They were spread out in the dish and placed in the sunlight for about two days. And then 40g of dried sweet potato, 15g of dried onion, 8g of dried garlic, 1g of dried ginger and 1g of dried black pepper were separately roasted in a pan at 70°C for 2 minutes. After that, the roasted ingredients were ground in the blender until well blended and pulverized. 30 g of sugar and 5 g of salt were added during grinding. The powder was sieved with a 100 mesh sieve. Finally, the sweet potato seasoning powder thus obtained was placed in an airtight glass bottle. With different ratios of sweet potato and sugar, sets of sweet potato seasonings (40:30), (50:20), and (60:10) were prepared and designated Sample I, Sample II, and Sample III, respectively. In addition, the same procedure was repeated for the preparation of pumpkin spices, using pumpkin instead of sweet potatoes. The different ratios of pumpkin and sugar were taken to make pumpkin spice and the sample was labeled as Sample IV, Sample V and Sample VI.

Figure 1. Process flow diagram for the production of spice powder

Table 1 Preparation of sweet potato seasoning powder with different ratios of sweet potato and sugar

rehearse

Sweet Potato (gm)

sugar (g)

Yield (%)

monitoring

I

40

30

84.9

Too sweet and sugar taste

II

50

20

85.3

Sweet and sugar free taste

III

60

10

85.2

Little cute

Table 2: The amount of pumpkin spice powder obtained with different ratios of pumpkin and sugar

rehearse

Pumpkin (gm)

sugar (g)

Yield (%)

monitoring

IV

40

30

85.6

Too sweet and sugar taste

v

50

20

85.4

Sweet and sugar free taste

VI

60

10

85.45

Little cute

2.3 Analysis of nutritional value of spice powders

2.3.1 Determination of moisture content

A 5g sample of sweet potato seasoning powder was weighed into a clean, dried and tarred porcelain basin. The basin was placed in an oven maintained at 105°C and dried for at least 2 hours. Then the sample was cooled in a desiccator and weighed. The process of heating, cooling and weighing was repeated until a constant weight was obtained. The moisture content was calculated as follows:

where w 1 = weight of the sample before drying

w 2 = weight of sample after drying

A similar procedure was also carried out in the case of gourd and the results were recorded as shown in Table 7.

2.3.2 Determination of the ash content

A 5 g sample of sweet potato spice powder was weighed into a previously well-dried and tared porcelain crucible. The sample was placed in the muffle furnace. Combustion was carried out at 600°C for about 3 hours until a white ash was obtained. After ashing, the crucible was cooled in a desiccator and weighed. The total ash percentage of the sample was calculated as follows:

where, x = weight of ash

y = weight of sample

The same procedure was repeated for pumpkin. The results are recorded as shown in Table 7.

2.3.3 Determination of protein content

principle

The sample is digested in sulfuric acid in the presence of a catalyst. The nitrogen from protein and some other components is converted into ammonium sulfate. The ammonia is distilled into the receiver solution (boric acid) after the digestion has been made alkaline. The nitrogen content is calculated and the result is converted to “crude protein” by multiplying it by a factor. (corresponding factor = usually 6.25)

device

The protein content of a 1% w/v solution of sweet potato seasoning powder was determined by the micro-Kjeldahl distillation unit, Kjeltee ™ 2100, Sweden.

reagents

< >Sulphuric acid. Very high purity is not essential, but the nitrogen should be less than 0.005%. Ready made tablets (8g potassium sulphate and 0.7g cupric sulphate)(iii) NaOH (40%) – 400g NaOH per liter of solution. It has been commercially available in concentrations up to 50%.

(iv) 0.1N hydrochloric acid.

(v) 4% boric acid solution.

(vi) Indicator (mixture of methyl red, 0.066 g, and bromocresol green, 0.033 g, was dissolved in 95% ethanol and made up to 100 ml)

procedure

Approximately 25 g of the above solution was accurately weighed and placed in a small digestion flask (30-35 mL capacity). Then the sample was digested using 8.7 g catalyst mixture (8 g potassium sulfate and 0.7 g cupric sulfate) and 12 ml concentrated H 2 SO 4 . The entire mixture was then digested at 420°C for 1 hour until a clear solution was obtained. The clear solution was cooled and diluted with 80 ml distilled water and neutralized with 50 ml 40% w/v NaOH and then the distillation was continued. The distillate was then added to the Erlenmeyer flask containing 25 mL of 4% w/v boric acid and 0.4 mL of indicator mix (methyl red, 0.066 g, and bromocresol green, 0.033 g, were dissolved in 95% ethanol and made up to 100 mL) . After 5 minutes of distillation, 125 ml of distillate was obtained in this Erlenmeyer flask. The distillate changed the color of the indicator from red to green. The distillate was then titrated with standard 0.1N HCl. The end point was reached when the green color suddenly turned gray.

A blank value determination was also carried out using the same method, but without taking the sample. Percent nitrogen was calculated using the following equation.

Where,

v 1 = volume of sample titration

v 2 = volume of the blank titration

a = concentration of standard NaOH in normality

w = weight of sample

Percent protein was calculated using the following equation;

The same procedure was repeated for pumpkin. The results are recorded as shown in Table 7.

2.3.4 Determination of crude fiber content

principle

Crude fiber is an organic residue that remains after the defatted material has been treated with boiling dilute sulfuric acid solution followed by boiling with dilute caustic soda.

device

Crude fiber apparatus, silica or porcelain crucibles, muffle furnaces

reagents

Sulfuric Acid (1.25%, w/v), Sodium Hydroxide (1.25%, w/v)

procedure

About 2 g of a moisture and fat free, dehydrated sample was weighed into a cleaned, dried and weighed watch glass and placed in a 500 ml Erlenmeyer flask and 200 ml of 1.25% (w/v) sulfuric acid was added. The mixture was boiled for 30 minutes and the volume kept constant by frequent additions of boiling water and the flask swirled occasionally so that no particles adhered to the sides. The flask and its contents were refrigerated for 30 minutes and filtered through a #43 Whatman filter paper fitted in a Buchner funnel. The sample on the filter paper was washed in the original flask with 200 ml of 1.25% w/v sodium hydroxide and boiled again for 30 minutes and filtered again with a #43 Whatman weighed filter paper. The sample was then washed successively with boiling water, 1% w/v hydrochloric acid solution and finally with boiling water, removing any excess hydrochloric acid present. The insoluble material on the filter paper was washed dropwise with about 1 ml each of methyl alcohol (syringe) and acetone. It was then placed in a previously weighed porcelain crucible and dried in an oven at 100°C until a constant weight (w 2 ) was obtained. The crucible and its contents were ashed in a muffle furnace at 550°C for 3 hours, placed in a desiccator and weighed (w 3 ). The percentage fiber content was calculated as follows:

Where,

w 1 = weight of sample

w 2 = weight of insoluble material

w 3 = weight of ash

The same procedure was repeated for pumpkin and the results are recorded as shown in Table 7.

2.3.5 Determination of fat content

About 5 g of sweet potato seasoning powder was placed in a filter extraction thimble and the end of the thimble was sealed with fat-free cotton wool. The thimble and contents were placed in the central siphon section of the Soxhlet device. 40 mL of analytical grade diethyl ether was added to the flask and the flask was connected to the Soxhlet siphon and condenser. After refluxing for 5 hours, the mixed ether was distilled off and the flask and contents placed in an oven at 105°C for 3 hours. Then the flask and contents were cooled in a desiccator and weighed. The flask and contents were placed in an oven for 30 minutes and placed in a desiccator. Weight was checked to ensure no further weight loss had occurred. The fat content was calculated from the weight of the material contained in the receiving flask.

2.3.6 Organoleptic properties of spice powders

The organoleptic properties of spice powders were evaluated at room temperature for color, taste, aroma and acceptability by a panel of 10 randomly selected judges from West Yangon University. The results are recorded as shown in Tables 3 and 4.

2.3.7 Determination of Shelf Life

The prepared samples were stored at room temperature for 6 months, and their appearance and odor were evaluated every two months. The results are recorded as shown in Tables 5 and 6.

Sample III

Sample II

Sample I

Sample IV

Sample V

Example VI

Figure 2. Synthesized spice powder samples

3. Results and Discussion

In this work, spice powders were made from sweet potato and pumpkin. Two different samples of freshly synthesized spice powder are shown in Fig. 2. The ratios of prepared spice powder are shown in Tables 1 and 2. The most suitable ratio of sweet potato and sugar is (50:20) and that of pumpkin is also (50:20). The percent yield of Samples I, II, III, IV, V and VI produced was found to be 84.9%, 85.3%, 85.2%, 85.6%, 85.4% and 85%, respectively. 45%.

The organoleptic properties of the samples prepared are shown in Tables 3 and 4. Sample (I) was found to have a pale yellow color, a sugar taste and a pleasant odor. The sample (II) has a pale yellow color, a sweet taste and a pleasant odor. The sample (III) has a pale yellow color, a faint sweet taste and a pleasant odor. Sample (IV) is yellow in color, tastes like sugar and has a pleasant smell. The sample (V) has a yellow color, a sweet taste and a pleasant odor. The sample (VI) has a yellow color, a faint sweet taste and a pleasant odor.

Table 3 Organoleptic Properties of Prepared Sweet Potato Seasoning Powder

Sr. No

rehearse

organoleptic properties

1

I

Light yellow, sugar taste and pleasant smell

2

II*

Light yellow, sweet taste and pleasant smell

3

III

Pale yellow, little sweet and pleasant smell

* The most suitable condition

Table 4 Organoleptic properties of prepared pumpkin spice powder

Sr. No

rehearse

organoleptic properties

1

IV

Yellow, sugar taste and pleasant smell

2

V*

Yellow, sweet taste and pleasant smell

3

VI

Yellow, faintly sweet and pleasant smell

* The most suitable condition

The effect of storage time at room temperature on the properties of the most suitable carrot spice powder is shown in Table 5 and that of the pumpkin spice powder is shown in Table 6 Taste. After six months, both samples become cake and smack.

Table 5 Effect of shelf life on the properties of the most suitable sweet potato seasoning powder (room temperature storage)

Sr. No

Shelf life (month)

temperature

monitoring

1

2

room temperature

No change

2

4*

room temperature

No change

3

6

room temperature

caking and off-taste

* The optimal durability

Table 6 Effect of shelf life on the properties of the most suitable pumpkin spice powder (room temperature storage)

Sr. No

Shelf life (month)

temperature

monitoring

1

2

room temperature

No change

2

4*

room temperature

No change

3

6

room temperature

caking and off-taste

* The optimal durability

The nutritional values ​​of the most suitable samples were determined. The nutritional values ​​of the samples were compared with literature values. The results are shown in Table 7. The fiber content of the samples produced was found to be comparable to the literature value. The protein content is higher than the literature value. Sweet potato spice powder has a higher protein content than pumpkin spice powder.

Table 7 Comparison of the nutritional values ​​of prepared seasoning powders with literature values

Sr. No.

parameter

sample

(ii)

Literature value for sweet potato

sample

(V)

Literature value for pumpkin

1

moisture content (%)

8.2

–

7.37

–

2

Ash content (%)

1.37

–

1.37

–

3

Protein (%)

5.53

1.6

1.81

0.82

4

Fiber (%)

3.11

3

4.36

1.22

5

Fat (%)

0.51

0.1

0.67

0.08

4. Conclusion

Spice powders have been successfully made separately from sweet potato and pumpkin. The spice powder series were prepared with different ratios of sweet potato/pumpkin and sugar and their properties were examined. The result shows that the most suitable ratio of sweet potato and sugar is pumpkin and sugar (50:20). At this ratio, both samples have a sweet taste and a pleasant smell. The analysis shows that the protein content of the prepared samples was higher than the literature value. Sweet potato spice powder has a higher protein content than pumpkin spice powder. So, the sweet potato spice powder could be good for people who need protein. In addition, vegetable seasoning powder can be used to replace meat seasoning powder to enhance the taste and aroma.

5. Reference

[1] KS Panickar, “Beneficial Effects of Herbs, Spices, and Medicinal Plants on Metabolic Syndrome, Brain, and Cognitive Function,” Cent Nerve Syst Agents Med Chem, vol. 13, pp. 13-29, March 2013.

[2] I Paur, MH Carlsen, BL Halvorsen, and R Blomhoff, “Antioxidants in herbs and spices,” in Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition, ed.: CRC Press/Taylor & Francis, 2011.

[3] F.G. Lamb, “Dehydro-Freezing of mixed Ingredients of Foods to selected grades”, Ed.: Google Patents, 1968.

[4] H. Eguchi, “Seasoning composition and preparation thereof”, ed.: Google Patents, 1978.

[5] O. Hanas, “Seasoning Ingredients”, in Handbook of Industrial Seasonings, Ed.: Springer, 1994, pp. 20-42.

[6] S. Kunieda, “Flavor enhancer, food or beverage containing the flavor enhancer, and method of flavor enhancement”, ed.: Google Patents, 2006.

[7] M. Bethel, The Healing Power of Herbs: Wilshire Book Company, 1968.

[8] M. Müller, S. Hobiger and A. Jungbauer, “Anti-inflammatory effects of extracts from fruits, herbs and spices”, Food Chemistry, vol. 122, pp. 987-996, 2010.

[9] W.X.R.G.D. Shan and DX.J. Aili, “Screening of Natural Antioxidants from Chinese Medicines, Herbs and Spices”, Journal of the Chinese Cereals and Oils Association, vol. 4, 1998.

[10] L.M. Poste, G. Butler, D. Mackie, VE. Agar, BK. Thompson, RL Cliplef, et al. 4, pp. 207-214, 1993.

It is important to learn how much spice to use in cooking. You can make tender meat falling off the bone or a deliciously fragrant curry, but if the spice proportions are wrong, your efforts will be in vain. Most spices are packed with flavor, so it’s a good idea to follow a few ratio guidelines. Let’s take a look at how to season without overdoing it or underdoing it.

An introduction to spice ratios

When following a recipe, this is your first point of reference. They’ve done the hard work of testing how much of each ingredient works best. Don’t play around with these amounts unless you suspect there’s an error. Use recipes developed by reliable sources you can trust.

No prescription?

If you’re not using a recipe or it doesn’t tell you how much to use, you need some guidelines on how to use spices. Here is our recommendation for using spices:

Use ½ teaspoon of seasoning for every pound of meat or vegetables used in the recipe.

Use ¼ teaspoon if using strong spices like red chili powder, garlic powder, sumac, oregano, cumin, or cayenne pepper.

Use ½ teaspoon of spice for meals suitable for four.

Use ½ teaspoon seasoning for every pint of liquid used in a chowder, sauce or soup.

While cooking, you should often taste what you are preparing. Their receptors lose sensitivity after multiple bites, so it’s a good idea to drink some water. If possible, try to get out of the kitchen for a few minutes. This will reset your senses of taste and smell, allowing you to test more accurately. You may also want to enlist the help of another person to taste your food for a second opinion.

Use half a teaspoon of spices for a pound of meat.

9 tips for the right taste

1. Add gradually

Many dishes allow you to add the spices early in the cooking and add more later if needed. It’s a lot easier to choose flavor than to soothe an over-seasoned meal.

2. Look at the temperature

Flavors have different intensities depending on the temperature, so take this into account when adding spices. The colder the food, the duller its flavor becomes. A good example is basil ice cream, which tastes just right at room temperature but may not have enough intensity once frozen.

3. Consider all the ingredients

When adding salt to foods, use less than usual if ingredients high in sodium have already been added. Anchovies, bacon, capers and olives bring a lot more saltiness to the food.

4. Respect the chili

Spices like cayenne pepper, chili flakes, or spice mixes with chili in them are usually hot. Your heat starts out mild and builds strength as you continue to eat. Keep this in mind when testing the taste.

5. Cook to everyone’s preferences

Although you enjoy a fiery ghost pepper dish, most others probably won’t share your enthusiasm. Before you begin, determine the taste preferences of everyone you are cooking for.

6. Salting with a view to end use

If the ingredients you’re adding spices to are part of a larger dish, consider adding salt more aggressively. For example, a pie filling contains pastries that balance the salty taste of the mixture.

7 Give the flavors time to interact with each other

Preparing a salad dressing or spiced anglaise to make into ice cream? Flavors take time to combine. It’s best to allow time for all the flavors to come together.

8. Some spices lose intensity

Although most spices are added early in the recipe, keep in mind that some will lose their intensity if overheated. Chili flakes will lose some of their heat if added early in the cooking process. Best to add at the end.

9. Ground vs Whole

Whole spices, which you grind fresh in the kitchen, pack more punch than the dry powder option. Use a little less if using fresh spices.

What about herbs?

For freshly chopped herbs, start with one to two teaspoons and add more as needed. Use half the dried herbs as they have a more intense flavor that can easily overwhelm the other ingredients.

Related reading:

Do you want to know which spices go best with certain meats, vegetables and other spices? Check out our guide on using spices in cooking.

Summarize

Adding the right amount of spices is an important part of the right recipe. It’s challenging to provide accurate measurements of the amount to use since the strength of each spice varies widely. If you don’t have a recipe, adding 1/2 teaspoon of the spice to a meal for an average-sized family is a useful starting point. You’re unlikely to overwhelm the dish with this amount, and you can always add more if needed. Of course, some spices are extremely hot, like cayenne pepper. For these, we recommend using a quarter teaspoon and testing from there.

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Recipes often say “season to taste” rather than specifying exactly how much salt to add. What does this frustrating advice mean? This article provides “seasoning to taste” tips and pitfalls to watch out for.

Pen

Years ago, during an unassuming afternoon of preparing and batch cooking meals, I decided to use up a 2 liter (1.9L) bottle of Kikkoman Soy Sauce. Costco’s half-finished bottle was taking up valuable cupboard space, and I was ready to deal with the Kikkoman flavor.

In what felt like a brilliant thought, I poured nearly a liter of soy sauce into a baking pan along with minced garlic, sugar, rice vinegar, and spices to make a marinade.

I cut 4 boxes of firm block tofu into rectangular bricks and laid the blocks side by side to marinate overnight. I couldn’t wait to bake them the next day and have food for the whole week.

When the baked tofu had cooled, I took my first bite. The salty tofu shot out of my mouth like a cannon. The tofu was too salty. Disgusting.

In this list, I examine the often frustrating advice of “season to taste” or “salt to taste” in recipes (I, too, am guilty of overusing that expression without explanation). How do you taste “salt to taste”?

We’ll answer that question and share tips on how to flavor your cooking for different taste buds.

1: Consider the grit you need

Salt comes in different sizes and shapes. Each size serves a different purpose.

For example, think about the last time you salted popcorn. Have you experienced the annoying problem of the salt falling to the bottom of the pan instead of sticking to your popcorn?

That’s why there is popcorn salt.

Popcorn salt is much finer than table salt. This allows popcorn salt to stick to the jagged surface of popcorn.

TIP: When cooking, keep the grain size of your salt in mind. If the salt you are using is not sticky, switch to a smaller grain of salt.

2: weight versus volume

Because salt comes in a variety of shapes and sizes, it matters whether the recipe writer measured the salt by weight (grams or ounces) or by volume (teaspoons and tablespoons).

Let’s take the example of kosher salt versus table salt.

If your recipe calls for 1 tablespoon of kosher salt and you use table salt, do you need to use more or less salt? (The answer is less salt because table salt has smaller grains.)

There are larger gaps between grains of kosher salt, meaning 1 tablespoon of kosher salt is less salty than 1 tablespoon of table salt.

Pen

TIP: While cooking is more forgiving, baking requires precision. Get out your kitchen scale to measure the amount of salt you need to make your baked goods (like this pie crust) sparkle.

3: What if the recipe doesn’t tell you what kind of salt?

Sometimes recipes call for a salt measurement, but they don’t tell you what kind of salt to use.

If measuring by weight (grams or ounces), weigh the salt you are using to get the exact amount.

If it’s a cooking recipe that measures salt by volume (teaspoons or tablespoons), I usually assume the measurement is for table salt.

What if the recipe developer used kosher salt and you used table salt? If you’re worried about adding too much salt, switch to the less salt side. Salt to taste at the table.

If it is a baking recipe and there is no clarity on the type of salt or the weight, I recommend finding another clearer and better tested recipe as the lack of accuracy can lead to a baking error.

4: Remember that many foods already contain salt

Most foods already contain sodium, like sauces, cheese, and processed foods. Many unprocessed foods contain more sodium than you might think, such as seafood.

TIP: Check the ingredient label as you cook. If one serving provides more than 10% of your daily sodium requirement, that food is quite high in sodium. If this is your situation, I recommend adding the minimum amount of salt before cooking. Then salt at the end to taste. This is especially an issue for pasta sauce, which tends to be very high in sodium.

5: What About “Low Sodium” Foods?

From soy sauce to bread and gravy to ketchup and pickles, you can usually find foods that advertise a “low sodium” option. There’s even salt-free salt that’s sodium-free (usually potassium chloride or nutritional yeast replace the sodium chloride). This may be a good choice for people whose doctors recommend lower salt intake.

TIP: Since processed foods contain a large amount of salt, “low sodium” could still mean high sodium, just less than the original version. Check the label and remember to add less salt if the low-sodium version is high in sodium. Cooking at home helps with this problem because you control the salt levels.

6: The mechanics of salting

I like to take a pinch or handful of salt and sprinkle it over the food while it cooks. That means I keep a bowl of kosher salt in a small bowl (a small bowl you would serve ice cream in) next to my stovetop.

I avoid sprinkling salt directly from the salt shaker when cooking because the steam rising from my pan adds moisture to the salt grains. I find this plugs the holes in the shaker and prevents the salt from coming out.

7: Salt from above

“Cheffy” people like to salt their food from above. On reality TV cooking shows, you might see a dramatic arm movement. There is logic behind this action: if you sprinkle salt on the food from a height of 30 cm or higher, the salt will spread over a larger area. You want to be further away from the food to evenly flavor it.

If you find your food has uneven salt stains, try sprinkling it further away from your plate to see if this adjustment fixes the problem.

Pen

8: Always measure the salt over the counter

Here’s my #1 tip for avoiding oversalting.

My mom taught me: always, always, always first measure the salt with a spoon, spatula or your hand and then add it to the food. Never pour salt directly from the container into your pan, plate, pot or bowl in case you accidentally spill an entire container of salt in your food.

Have I always followed this advice? No, I definitely dumped half a cup of salt in my pan and had to throw the food away. Lesson learned mom!

If you transfer the salt instead of pouring it straight into the pan, you can see exactly how much salt you’re adding!

Even with soy sauce, I don’t tip the bottle directly into the pan. I pour the desired amount onto my spatula and add that amount to the pan.

9: When to salt your food

The most advice you will hear is: salt your food at every step of the cooking process. Not just at the beginning or at the end. Why?

The just-in-time principle: if you add salt on the go, you taste it on the go. This gives you time to fix bugs. If you’re under-salting, you can add more to get the right balance. If you added too much salt, you still have time to add bland ingredients to fix the bug. Time to soak: When you add salt on the fly, it changes the chemical reactions during cooking, giving your food enough time to absorb the salt to work the magic of seasoning.

If you’re watching your sodium intake, salting along the way may introduce too much salt for you. Read the next tip on how to use less seasoning without sacrificing flavor!

10: How to season when limiting your salt intake

As my parents get older, they’ll watch their salt intake. If you’re in the same boat, I love Paul Breslin’s advice on salting. He is a professor at Rutgers University studying human taste perception.

In this interview on The Splendid Table, he explains that sodium ions bind to molecules in food. The larger the molecules, the less salty the food tastes. That means if your food contains larger proteins, “just don’t taste that salt.”

Pen

His advice is to add salt at the beginning and end of cooking.

It’s important to salt at the beginning of cooking because salt is necessary for chemical reactions like caramelization, Maillard reaction, and browning.

Then salt at the end to taste. Instead of salting in between, you can add the minimum amount of salt the recipe calls for at the beginning, and then just enough salt for your taste buds. This will help you avoid “hidden salt”.

11: The ultimate goal: how to salt to taste?

Properly salted foods should taste spicier than before salting. While there are uses of salt that are designed to taste salty (like salted caramels and potato chips), most of the time you want the salt to enhance the flavor, not taste salty.

The only way to know how to salt to taste is to practice. Experiment. Find out what your taste buds like. Find your sweet spot.

The food tastes best in this “Goldilocks quantity”. A little more sodium would taste too salty and a little less would make the food bland.

Pen

As?

Taste the food without adding extra salt. If you’re happy with that, then you’re done. If you’re curious if it could taste even better, add a pinch of salt. Taste again. Does it taste better? If you’re happy with the taste, stick with it. If you think it could taste a bit spicier, add another pinch of salt to half of the meal. Try again. If it tastes too salty, now you know your salt tolerance. Fix the oversalting problem by mixing in the other half that wasn’t oversalted. If it’s still undersalted, repeat step 2 until you’re happy with the salt level.

12: How to salt for different taste buds

Alex loves salty food. He has a tolerance for salt in the restaurant that amazes me. It can make cooking at home a dangerous task to balance our different taste buds.

TIP: As per the taste test tip above, I always salt to please my taste buds. Then Alex adds salt, soy sauce, chili sauce, or cheese (like Parmigiano-Reggiano) over his food, depending on his taste.

13: Experiment to gain confidence

The best part about gaining experience cooking is that you can quickly see how much salt (and other ingredients) to add to your dish. You will become a confident chef who can improvise and adapt dishes while tasting on the side. Soon you’ll make fewer and fewer salting mistakes, until salting to taste becomes second nature!

So start experimenting with spices today. Relax with it. It’s almost impossible to get it wrong. And even if you add too much, it’s just food 🙂

READ NEXT: What is umami and how to add umami to your cooking

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Substance added to food to impart or enhance flavor

Tray of spices and condiments

A spice is a preparation that is typically added to foods after cooking to impart a specific flavor, enhance flavor[1] or complement the dish. More specifically, a table condiment or sauce is a condiment that is served separately from the food and added to taste by the guest.

Condiments are sometimes added before serving, for example in a sandwich with ketchup, mustard, or mayonnaise. Some condiments are used during cooking to add flavor or texture: barbecue sauce, compound butter, teriyaki sauce, soy sauce, marmite, and sour cream are examples.

Many condiments, such as mustard or ketchup, are available in single-serving packages, usually when supplied with take-away or fast-food meals.

definition [edit]

Various spices at the Sangha market, Mali 1992

The exact definition of a spice varies. Some definitions include spices and herbs, including salt and pepper,[2] the term being used interchangeably with spice.[3] Others narrow the definition to include only “prepared food compounds containing one or more condiments” that are added to foods after the cooking process, such as mustard, ketchup, or mint sauce.[3]

Salt, pepper and sugar are commonly placed on Western restaurant tables.

Etymology[ edit ]

The term condiment comes from the Latin condimentum, meaning “spice, condiment, sauce,” and from the Latin condire, meaning “to preserve, pickle, season.”[4] The term originally described pickled or preserved foods, but its meaning has changed over time.[5]

history [edit]

Spices were known in ancient Rome, ancient India, ancient Greece and ancient China. There is a myth that prior to the spread of preservation techniques, hot spices and condiments were used to make food tastier,[6] but this claim is not supported by any evidence or historical record.[7] The Romans made the spices garum and liquamen by grinding the entrails of various fish and then fermenting them in salt, resulting in a liquid containing glutamic acid, which was useful for enhancing the flavor of food. The popularity of these sauces led to a thriving condiment industry.[4] Apicius, a cookbook based on fourth- and fifth-century cuisine, includes a section based solely on spices.[4]

Spice list[edit]

Market [ edit ]

In the United States, the spice market was worth US$5.6 billion in 2010 and is projected to grow to US$7 billion by 2015.[8] The spice market is the second largest specialty market after cheese.[8]

Gallery [ edit ]

See also[edit]

References[edit]

quotes[edit]

You might think that learning which spice to add to which dish would be one of the first things you would learn in Spices 101, but that would be wrong.

Learning to source and buy fresh, quality produce is of the utmost importance when learning to cook well with spices. Would you make a fruit salad with moldy fruit? Spread rancid butter on freshly baked bread? Of course not. Likewise, you should aim to use the best spices and herbs possible, for reasons we’ll discuss below.

This is the second post in our Spices 101 series. In my first post, I debunked common spice myths and pointed out how the right choice and addition of quality spices to a dish can improve the flavor of a dish with little effort and minimal cost. Next week we’ll talk about the importance of proper storage in preserving your newly acquired quality spices, followed by how to grind whole spices and finally which spices to stock your pantry with.

First, let’s take a look at the good, the bad, and the ugly facts about buying spices.

Photo by SINDELL357

Rules for buying spices

This post would have been titled Throw Out Your Spices and Start Over, and as harsh as that sounds, it doesn’t go far from describing how I feel about the state of most spice cabinets that I have see.

Here are my shopping tips to stock your pantries and spice up your life – through groceries.

Stay far away from typical grocery store condiments

Products on the shelves at your average grocery chain have been there for a year or more, and they probably sat in a warehouse for up to a year before that. Since the average shelf life of ground spices is around six months, you’re probably buying stale spices.

Also, these spices are generally of very poor quality and can contain nasty contaminants, which we’ll look at in a moment.

Buy whole spices

Buy whole spices and grind them yourself for maximum potency and fuller flavor.

Whole spices stay fresh longer. Because ground spices have such a short shelf life, chances are every ground spice in your cupboard is just past its prime.

Because ground spices have such a short shelf life, chances are every ground spice in your cupboard is just past its prime. You know what you get with whole spices. Ground spices may contain other ingredients such as salt, rice, or flour, and FDA regulations do not require suppliers to list these additives as ingredients. In addition, ground spices do not have to be free of impurities.

Buy the best possible spices you can afford

Cheap spices are cheap for a reason. Health regulations for ground spices are lax, with ASTA (American Spice Trade Association) cleanliness specifications stating that “…it is not possible to grow, harvest and process crops wholly free from natural defects”. *What, so let’s just grind them up and sell them? yes

What are these “deficiencies”? Well, if you really want to know, a few of these are mold, droppings (yes, that’s feces), dead insects, rat hair, wire, string, and a list of other “foreign materials.”

What percentage of these foreign substances may be contained in your pre-ground spices? It’s shocking, but up to 20% is still considered “acceptable” by some. The average is a lot less, but still…. ick

So what can you do to find better spices?

Go to Ethnic Markets. Ethnic markets often have good quality whole spices at affordable prices. They sell spices that are used regularly and are replenished much more quickly than your average grocery store, which can store spices for much longer. Of course, ethnic markets can also sell poor quality spices, but talk to the staff. Smell the spices and buy a small amount to try at home to see if you like them. Visit a local spice merchant. These spice shops almost always guarantee quality and freshness. The best part? You can usually talk to the staff about how to incorporate their products into your kitchen. Some may even have recipe cards to give out. Buy high-quality spices online. If you can’t source whole spices locally, consider buying online from a reliable company. There are many options out there. Here are my recommendations:

Avoid gourmet shops that sell regular spices at inflated prices. A lot happens. If you’ve been to your local ethnic market and/or spice specialist and experienced the real thing, you can usually only use your eyes and nose to identify the scams. Most spices are incredibly pungent and should never smell musty.

Buy small amounts of spices at a time

Spices are not the ingredients that you should buy in bulk for your home kitchen as they get stale. Unless you’re a very active cook and heavy on the spices, I wouldn’t recommend buying spices in bulk.

Remember, if you buy good quality spices you won’t need to use as much in cooking as they are much more potent than standard grocery store fare. Small things have a big impact.

Final thought: if you can, grow your own

The best solution for dried herbs is to grow them yourself! Or buy from a friend or family member who has a garden. Hang bunches of fresh herbs upside down to dry, then fill mason jars with their fragrant leaves. Properly stored (we’ll talk about that next week), these herbs will last all winter.

There is growing interest in knowing where your dairy, meat and vegetables come from. Don’t you also want to know where your spices come from?