1.
Food Commodities
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2.
HerbsandSpices
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3.
Herbs
▪ Leaves, stems or flowers of an aromatic plant
▪ Fresh or Dried
▪ Dried herbs are stronger than fresh
▪ When using dried herbs crumble or crush them to release
flavor
▪ Use 2-3 time more fresh then dried
▪ Add fresh herbs at the end of cooking
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4.
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5.
Basil
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▪ Basil, a popular herb with a mild and
sweet flavor that has a name which
means 'king' in Greek language.
▪ And it is rightly called so because many
culinary experts consider it a royal herb.
Used primarily for its aroma, basil is used
a lot in Indian as well as international
cuisines.
▪ While freshly plucked basil adds much
needed fragrance to the dish, dried basil
leaves mostly contribute to the taste

6.
▪ Sweet Basil: One of the most common varieties of basil that is used in tomato
based dishes and Italian cuisine.
▪ Lemon Basil: Found mostly in Asia and north-eastern Africa and is used
predominantly in Thai cuisine.
▪ Thai Basil: Identified with its purple stem and flowery green leaves, Thai basil
has a mint-like flavour.
▪ Holy Basil: Also known as tulsi, Holy basil is grown in most Indian homes and
has many medicinal qualities.
▪ Health benefits of Basil
- Helps control blood pressure
- Ensures oxygen carrying capacity in blood
- Rich source of powerful antioxidants
▪ Popular Basil dishes: Pesto, Basil tea, Tomato Basil soup, Basil pasta salad,
fruit salads and Margarita pizza.
Types of Basil
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7.
▪ Bay leaf refers to the aromatic leaves of
several plants used in cooking.
▪ These include: Bay laurel. Fresh or dried bay
leaves are used in cooking for their
distinctive flavor and fragrance.
▪ Popular Bay leaf dishes : Soups, Stews,
Meats
▪ Use the whole leaf, but remove before
serving
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Bay Leaf

8.
Chives
▪ Chives give a mild onion-like flavor to many
foods and often are blended with other herbs
for salads, soups and omelets.
▪ They have beneficial effects on the circulatory,
digestive and respiratory systems. Chives are
usually served in small amount
▪ Popular Basil dishes:
Potatoes, Garnishes, Seafood, Soups
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9.
Cilantro/Coriander Leaf
▪ This member of the carrot family is also
referred to as Chinese Parsley and Coriander.
It is actually the leaves (and stems) of the
Coriander plant.
▪ Cilantro has a very pungent odor and is
widely used in Mexican, Caribbean and Asian
cooking. The Cilantro leaves look a bit like
flat Italian parsley and in fact are related.
▪ Popular cilantro dishes : Mexican Food, Thai
Food, Sauces, Salsa
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10.
Dill
▪ Dill Weed is a tall, feathery annual in the
parsley family.
▪ The weed is used to make Indian vegetables.
In Western cuisines it is used to flavor herb
vinegars, and shellfish, rice, bread, soups and
stews.
▪ The Dill weed has aromatic leaves which are
used fresh to flavor many South Indian
dishes. Like bay leaves sometimes, they are
added for their flavor and kept aside while
eating.
▪ Popular dill dishes : Fish, Potatoes, Pickles,
Dips, Carrots, Bread
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11.
Mint
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▪ Mint is one of the most commonly used and
grown ingredients across the world. It is a
fresh, flavoursome, lush green herb that
comes with a long shelf life so it can be
stored in airtight bags for months.
▪ Menthol, its core ingredient gives it the
characteristic aroma and flavor.
▪ Popular Mint dishes: Desserts, Lamb, Tea,
Mint chutney

12.
Lemon Grass
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▪ Lemongrass has a refreshing lemon-lime
taste with a tinge of mint and ginger.
▪ Lemongrass is a key ingredient in Asian
cuisine, particularly Thai, at home in curries,
stir fries and noodles. It pairs beautifully
with fish, chicken and coriander.
▪ Popular lemon grass dishes: Chicken,
Seafood, Thailand Cuisine, Indonesia Cuisine

13.
Oregano
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▪ Oregano is an important culinary herb,
used for the flavor of its leaves, which can
be more flavorful when dried than fresh.
▪ Popular oregano dishes: Italian Food,
Mexican Food, Pizza, Spaghetti, Tomato
Sauce

14.
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Parsley
▪ Dark green in color with stubby stems,
when sprinkled over dishes minutes before
serving, the aromatic herb plays its role in
tempting the taste buds. While its fresh
scent accentuates the flavor and of any
dish,
▪ Curly leaf Parsley: Less fragrant and bitter
in taste, it is a popular garnishing ingredient
for soups and salads.
Italian or flat leaf Parsley: Very flavorsome
and is used during cooking the dish as it
retains its flavour till the end.
▪ Popular Parsley dishes: Mashed, buttered
Parsley potatoes, meat and vegetable soup
with Parsley garnishing, Parsley pesto, and
grilled trout with lemon.

15.
▪ Thyme releases its strong, pungent flavour
very slowly and hence is mostly added to
the recipe along with all the other
ingredients.
▪ The herb is widely used in dishes that
involve tossing, sauteing and stewing such
as scrambled eggs, salads and soups.
▪ Both fresh and dried forms of the herb are
popular ingredients for a wide variety of
dishes across multiple cuisines.
▪ Thyme also contributes greatly to meat
and vegetable preparations and is a
significant element for marinades.
▪ Popular Thyme dishes: Spiced Roast
Salmon, Thyme and Garlic Chicken, Grilled
Chicken Breasts with Lemon and Thyme,
and Thyme Au Gratin Potatoes.
Thyme
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16.
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Rosemary
▪ The firm, woody herb with fragrant,
needle-like leaves is Rosemary.
▪ Bittersweet and lemony in taste, the
aromatic herb is popularly used across
dishes that involve stuffing or dressing.
▪ Besides that, it is also used as a flavoring
agent for soups, meat dishes particularly
lamb and vegetable platters.
▪ Popular Rosemary dishes: Rosemary lamb
shanks, Rosemary chicken with potatoes
and Rosemary shortbread.

17.
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▪ Sage plays the role of a seasoning
ingredient for fatty meats such as poultry
and pork, which is during the early phase
of cooking. This is mainly because it helps
in digestion and ensures a toned flavor.
▪ Popular Sage dishes: Pork, Turkey,
Stuffing, Mushrooms
Sage

18.
Tarragon
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▪ Tarragon has a flavor similar to anise or
fennel.
▪ Sweet with a licorice flavor, it is., tarragon
is a necessary ingredient during the
preparation of hollandaise sauce,
Béarnaise sauce, sauce tartare,
Montpellier butter and many vinaigrettes
as well as salad dressings. This plant is
always
▪ Popular tarragon dishes: Chicken, Eggs,
Mushroom, Seafood ( Lobster Bisque,
Béarnaise Sauce etc.

19.
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Curry Leaf
▪ Curry leaves are best suited for cooked applications
such as boiling, steaming, or sautéing.
▪ They are commonly incorporated in southern and
western Indian cooking and are used similar to bay
leaves, although the leaves are edible after they are
cooked and do not need to be removed before
eating.
▪ Curry leaves add a bright flavor to stews, curries,
soups, rice dishes, and dals.

20.
Spices
▪ Bark, roots, seeds, buds or berries of an aromatic
plant.
▪ Usually dried – ground or whole
▪ Might be fresh, such as ginger
▪ Store in tightly covered containers in cool dry place.
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21.
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22.
Allspice
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▪ Allspice is a cured, unripe berry from
a tropical evergreen
tree. Allspice when ground releases
aromatic notes reminiscent of cloves,
cinnamon and nutmeg.
▪ Popular allspiced dishes: Pickling,
Stews, Baking

23.
Caraway
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▪ Popular caraway dishes: Apple, Pork,
Sausage, Rye Bread, Goulash Soup

24.
Cayenne
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▪ The cayenne pepper, also known as the
Guinea spice, cow-horn pepper, red hot
chili pepper, aleva, bird pepper or
especially in its powdered form, red
pepper, is a cultivar of Capsicum annuum
related to bell peppers, jalapeños, paprika,
and others.
▪ It is named for the city of Cayenne in
French Guiana.
▪ Popular Cayenne dishes: Any food, but can
add lots of heat!!

25.
Chili Powder
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▪ Blend of cumin, garlic, onion and
red chili
▪ Popular chili powder dishes: Tex-
Mex, BBQ

26.
Cloves
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▪ Clove is an herb. People use the oils,
dried flower buds (for Cooking), leaves,
and stems to make medicine.
▪ Meats, Stocks, Sauces, Baking , Soup

27.
Coriander /Cilantro Seed
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▪ Variety of cooking uses in savory
and baked foods

28.
Cumin
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▪ An aromatic spice with a distinctive bitter
flavor and strong, warm aroma due to its
abundant oil content. Cumin "seeds" are
actually the small dried fruit of an annual
plant in the parsley family
▪ Seeds – used crushed
▪ Popular cumin dishes: Mexican , Arabic
and Indian Food

29.
Ginger
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▪ Root of plant
▪ Aromatic, pungent and spicy, ginger adds
a special flavor and zest to Asian stir fries
and many fruit and vegetable dishes.
▪ Popular ginger dishes: Baking, Asian
Foods

30.
Nutmeg
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Seed kernel inside a fruit
▪ Nutmeg is a spice from the nutmeg tree,
which is native to several Indonesian
islands.
▪ Both nutmeg and mace come from the
same plant.
▪ Nutmeg is the ‘nut’, while mace is the
surrounding lacy ‘aril’. Nutmeg has a
warm, spicy aroma and flavor and can be
used in sweet and savory cooking.
▪ Popular nutmeg dishes: Baking, cheese,
eggs, Béchamel Sauce

31.
Paprika Powder
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▪ Finely ground powder from dried paprika
and dried chili
▪ Popular Rosemary dishes: Garnish,
salads, sausage, casseroles, Goulash

32.
Pepper corn
Delhindra/chefqtrainer.blogspot.com
▪ Dried unripe berry
▪ Black pepper (Piper nigrum) is
a flowering vine in the family Piperaceae,
cultivated for its fruit, which is usually
dried and used as a spice and seasoning.
▪ When dried, the fruit is known as a
peppercorn
▪ Popular pepper corn dishes: Most common
– black pepper, used in most foods

33.
Poppy Seeds
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▪ From poppy flower
▪ Baking, Salad Dressing

34.
Saffron
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▪ Saffron is the dried yellow stigmas from a
small purple crocus.
▪ Each flower provides only three stigmas,
which must be carefully hand-picked and
then dried,
▪ Most expensive spice in the world
▪ Popular safron dishes Mediterranean and
Asian foods

35.
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Saffron video

36.
Sesame Seeds
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▪ Found in the pod of a tropical plant
▪ Popular sesame seed sdishes
▪ Baking, Tahini Paste, Asian Fish dishes

37.
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Star Anise
Candle Nut
Juniper Berry

38.
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Cinnamon
Cardamon
Fenugreek

39.
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Turmeric
Galangal
Fingerroot

40.
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Bulbs

41.
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