1. Danica Zyrelle S. Bangsal
10 - Leviticus
L1_LEARNINGOUTCOME
1

3. • Also called laurel leaf, leaf of the sweet bay
tree (Laurus nobilis).
• It has a delicately fragrant but have a bitter
taste.
• Used in pickling and marinating and to
flavour stews, stuffings, and fish.

5. • Cajun seasoning is a spice blend used to add
savory flavor to all sorts of dishes, from
burgers and seafood to soups and stews.
• Has a bold spicy flavor (from the cayenne
and paprika) with a subtle earthiness
(provided by the garlic, onion, and herbs).

7. • Also called Ceylon cinnamon, bushy
evergreen tree of the laurel family
and the spice derived from its bark.
• This spice, consisting of the dried
inner bark, is brown in colour and
has a delicately fragrant aroma and
a warm sweet flavour.

9. • Curry powder is a mixture of spices that take on
a yellow hue.
• It combines both sweet and savory elements,
creating a spice powder that is earthy and warm
with a bit of brightness to it.

11. • Flaxseed, or linseed, comes from the
flax plant, which is an annual herb.
• Usually brown or yellow. They’re sold
whole, ground/milled, or roasted —
and are often processed into flaxseed
oil.

13. • Although often referred to as ginger
root, ginger actually comes from the
rhizome (underground stem) of
Zingiber officinale, a tropical
flowering plant from the same family
as cardamom and turmeric.

15. • Mixed spice includes a balance of
some or all of the following
ground spices: cinnamon,
coriander seed, caraway, nutmeg,
ginger, cloves, allspice, and mace.

17. • Mustard is a playful spice—
something that will make most any
dish more interesting.
• Its fresh, clean aroma and sharp,
tangy flavor are perfect for cutting
through rich ingredients like beef
and butter sauce.

19. • Nutmeg is a spice made from the seed of the
nutmeg tree (Myristica fragrant), a native
Indonesian evergreen tree that is the source of
two popular spices: nutmeg and mace.
• It is an intense spice that has a strong and distinct
aroma.
• For those who are more sensitive to heat, nutmeg
might seem almost spicy.

21. • Oregano is an herb composed of the
fresh or dried leaves of the oregano
plant. The plant has tiny leaves that lend
a pungent aroma and strong flavor to a
variety of savory foods.
• When in bloom, the plant sports pink or
purple flowers, which are also edible.

23. • It is made of a combination of dried
peppers from the Capsicum annum family,
which include both sweet and hot peppers.
This striking, crimson-red colored powder
is very versatile.
• It is used to season dishes, garnish foods,
and add color to a recipe.

25. • Peppercorns are tiny fruits called drupes, which
grow in clusters on a vine.
• Three peppercorn varieties: black peppercorns,
white peppercorns and green peppercorns.
• It is used as an ingredient in recipes to add
flavor and spice to meats, fish, vegetables,
salad dressings, soups, stir-fries, pasta, and
more .

27. • A poppy seed is a tiny seed shaped like a
kidney. It is harvested from the opium poppy
plant and is classified as an oilseed, which
means its oil is extracted by pressure and
used almost as commonly as its seeds.
• Used as food, food flavouring, and the source
of poppy-seed oil.

29. • Rosemary is an aromatic herb.
• Used as a flavoring in a variety of dishes,
such as soups, casseroles, salads, and
stews.
• Has a flavor that is variously described as
piney, resinous, astringent, peppery,
lemony, and woodsy.

31. • Rubs are blend of dry spices and
herbs that is liberally applied and
rubbed onto the surface of food to add
flavor before cooking.
• Depending on the flavor profile, rubs
can work on meat, poultry, fish, and
even vegetables.

33. • Saffron is a spice made from the
stigmas of the fall-flowering plant
Crocus sativus.
• World's most expensive spice.
• Provides a beautiful golden color and
pungent, aromatic flavor to foods.

35. • Spices and herbs are
defined as plant derived
substances that add flavor
to any dish.

37. • Give the gift of spice, and make the world
a more flavorful place.
• Each of these sets features a thoughtful
selection of complementary spices
packaged in airtight glass jars. They make
the perfect gift for any flavor lover,
whether a seasoned chef or a beginner in
the kitchen.

39. • Salt is most commonly used for
flavoring foods as it enhances their
aroma.
• Potassium salts can be used in the
same way as standard table salt and
many people feel they do replace
their need for salt.

41. • Vanilla is the fruit of an orchid plant, which
grows in the form of a dark brown bean
pod that is long and skinny.
• Vanilla beans have the most intense vanilla
flavor and aroma that you will find.
• Can be described as a sweet, rich, and
warm woody or smoky flavor.