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Botanical Potluck Lab

Botanical Potluck Lab. And an Introduction to Spices and Herbs. Read the Pre-Lab and then answer the Pre-Lab questions. You should be as excited as these kids!. Whole Chili de Arbol Peppers. Fennel Seeds. Ground Cumin. Ground Cayenne Pepper. Ground Cinnamon. Fenugreek Seeds.

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Botanical Potluck Lab

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  1. Botanical Potluck Lab And an Introduction to Spices and Herbs

  2. Read the Pre-Lab and then answer the Pre-Lab questions You should be as excited as these kids!

  3. Whole Chili de Arbol Peppers Fennel Seeds Ground Cumin Ground Cayenne Pepper Ground Cinnamon Fenugreek Seeds Mexican Oregano Ground turmeric Whole Coriander p. 7

  4. Difference between spice and herb? • No clear distinction • Herbs usually leaves (sometimes seeds), usually from temperate-origin plants • Spices usually flowers, fruits, or bark of tropical-origin plants

  5. Herbs • Usually aromatic leaves • Used in cooking • Also, in shampoos, cosmetics, soaps, medicines, aromatherapy (e.g., Vicks vaporub, with camphor, menthol, & eucalyptus oils)

  6. “spice” • Derives from the Latin word species, meaning specific kind, and later, goods or merchandise. Plants that Changed History, Joan Elma Rhan, 1982

  7. First use of spices & herbs • Origins pre-date ancient Greeks & Romans, etc. • Today we use spices & herbs primarily to make good food taste even better. • In the days before refrigeration, spices were used to hide the taste and odor of less-than-fresh food, and to prolong the freshness of food (especially in warm climates). • Today, some perfumes, soaps, and lotions are lightly scented with spices & herbs. • In the days before people took frequent baths, spices/herbs were used as deodorants. Those who could afford to do so had spices/herbs sown or tucked into their clothes to hide their body odors. Plants that Changed History, Joan Elma Rhan, 1982

  8. It is time to play everyone’s favorite game NAME THAT SPICE

  9. 1. This spice is …. • A climbing vine native to India and East Indies • Berries picked green, darken & shrivel upon drying. • Biting flavor due to volatile oils, flavor dissipates after grinding. • White version- berries ripen on vine, outer hull removed. • The most widely used spice today.

  10. 1. Piper nigrum(black & white pepper)

  11. 2. This spice is… • Parts used- oil & bark • Evergreen tree native to India & Sri Lanka; in Laurel family • Properties- Astringent, stimulant, anti-infective, anti-fungal, digestive aid • One of the oldest and most valuable spices • Related spice, called cassia, from C. cassia.

  12. 2. Cinnamomumzeylanicum(cinnamon)

  13. 3. This spice is…. • Parts Used: closed flower buds • 60 to 90 percent eugenol, which is the source of its anesthetic and antiseptic properties. • An evergreen tree, 15 to 30 feet tall; in Myrtaceae (Myrtle) family • Native to the Spice Islands and the Philippines, but also grown in India, Sumatra, Jamaica, the West Indies, Brazil, and other tropical areas.

  14. 3. Eugenia caryophyllata(clove)

  15. 4. This spice is…. • Part used- dried kernel of the seed. • Tree is about 25 feet high, has a greyish-brown smooth bark, abounding in a yellow juice. • Native to Spice Islands • Fruit is source of 2 spices • One spice is derived from the net-like aril that is wrapped around the pit- called mace • The other spice is within the pit and is a single seed.

  16. 4. Myristicafragans(nutmeg & mace)

  17. 5. This spice is… • Perennial native to tropical Asia • Plant part used = Rhizome • name from Sanskrit word stringa-vera, which means “with a body like a horn”, as in antlers. • In English pubs and taverns in the nineteenth century, bar-keepers put out small containers of this spice, for people to sprinkle into their beer — leading to its name “_______- ale”

  18. 5. Zingiberofficinale(ginger)

  19. 6. This spice is…. • Perennial native to tropical Asia • Part used: rhizome • Culinary uses (e.g., Middle East & India) • Dyes uses too (yellow)

  20. 6. Curcuma longa (turmeric)

  21. 7. This spice is… • Member of “Iris” family • From ‘zafaran’ in Arabic • From 3-parted Stigma of flower • Dried by slow roasting • Imparts delicate & distinct taste & color • Used in French, Spanish, Middle Eastern & Indian cooking • Each flower has 3 stigmas • It takes 80,000 flowers (240,000) stigmas to make a pound of saffron • 12 days to pick • cost is > $250 per ounce • (so most costly spice) • 1444: any merchant caught selling adulterated saffron in Bavaria was burned alive (make impure by adding additional inferior ingredients)

  22. 7. Crocus sativus(saffron) Makes sense why fancy restaurants have saffron risotto on the menu….

  23. 8. These spices are… • Members of tomato family (Solonaceae) • Many varieties • Origin = New World; used by 9000 y. ago • “Hot” due to seven related alkaloids, including capsaicin (mostly in seeds & fruit)

  24. 16,000,000: Pure capsaicin 100,000-350,000: Habanero 30,000-50,000: Cayenne 5,000-23,000: Serrano 2,500-5,000: Tabasco sauce /Jalapeno 1,000-2,000: Poblano 100-500 Pepperoncini Ca. 0: Sweet Bell Scoville ratings(for “hotness”)

  25. 8. Capsicumspecies(hot & sweet peppers)

  26. 9. This spice is … • flavoring comes from the seed pod, or the ‘bean’ of the plant • member of orchid family (Orchidaceae); perennial vine • behind saffron and cardamom, this spice is the 3rdmost expensive spice • non-culinary uses, including aromatizing perfumes, cigars, & liqueurs • Europeans prefer the bean, while N. Americans the extract • extract made by percolating alcohol & water through chopped cured beans

  27. 9. Vanilla planifolia(vanilla)

  28. It is time to play everyone’s second favorite game….. Name That Herb

  29. 1. This herb can…. • Kick a cold • Help you breathe easy • Help control oily skin • Cook with a taste of Native America

  30. 1. Bee balmMonardafistulosa

  31. 2. This herb is… • The hero’s herb • Helps heal the heart • Squelches stubborn skin inflammations • eczema • Create stellar salads

  32. 2. BorageBoragoofficinalis

  33. 3. This herb is … • Referred to as the Calm after a storm • Take the sting out of stress • Makes a cat happy • Enjoy a roman salad

  34. 3. CatnipNepetacataria

  35. 4. This herb is… • Better than counting sheep • Beats anxiety and insomnia • Relieves indigestion • Soothes irritated skin

  36. 4. ChamomileMatricaria sp.

  37. Alliums (Lily family)(onion group) • Onion- A. cepa • Garlic- A. sativum • Leeks- A. porrum • Shallots- A. ascalonicum • Chives- A. schoenprasum • Most rich in volatile sulfur-containing compounds • Culinary & medicinal uses • Among oldest cultivated plants

  38. 4. This herb is … • Originated in Asia • Ancient Egyptians worshipped this herb, believing that its spherical shape and concentric rings symbolized eternity. Of all the vegetables that had their images created from precious metals by Egyptian artists, only this herb was made out of gold. • Ranks sixth among the world's leading vegetable crops. • You can get rid of this herbs breath by eating parsley. • The Yellow version is the most popular. • The official state vegetable of Georgia is the Vidalia ____________. • The official state vegetable of Texas is the Texas Sweet ___________. • According to the National ________ Association, the consumption of this herb in the U.S. has increased approximately 50% over the past 20 years.

  39. 4. Onions

  40. 5. This herb can … • Help lower blood cholesterol levels • Help reduce blood pressure • Help prevent certain types of cancer

  41. 5. Chives

  42. 6. This herb is… • Culinary, medicinal, and religious use dates back more than 6000 years. • Chicago got it's name from the American Indian word for the wild version of this herb that grew around Lake Michigan - "chicagaoua". • California produces more than 250 million pounds of this herb each year. One farm in Monterey County (near Gilroy, "The ________Capital of the World") plants 2000 acres of this herb and produces almost 25 million pounds annually. • There is an all- ______restaurant in Stockholm where they offer a _______ cheesecake. • There is an all-_______restaurant in San Francisco where they offer a ______ ice cream. The name of the place is a nickname for this herb...The Stinking Rose!

  43. 6. Garlic

  44. There are numerous health benefits to ‘raw’ garlic • Prevent & cure infection • 1 clove contains substances equivalent to 100,000 units of penicillin (1/5 avg dose) • Help prevent cancer & heart disease • Make lean foods taste robust • Eat sprig of fresh tarragon for temporary relief of garlic breath or ‘odorless garlic’ in capsules

  45. 7. This herb can … • Fight off colds and flu • Heal minor cuts & scratches • Give your immune system a shot in the arm • Compound echinsin, shown to be antiviral that behaves similarly to interferon • Echinacoside has antibiotic properties

  46. 7. “purple cone flower”Echinacea purpurea

  47. 8. This herb has… • Petals that open at night • Soothes PMS and menopause symptoms • Help prevent high blood pressure • Smooth & soften dry skin • Active compound: gamma-linolenic acid (GLA)

  48. 8. Evening primroseOenotherabiensis

  49. 9. This herb can…. • Sooth a migraine • Repel insects in the garden • pyrethrin • Keep bees at bay

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