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Spices

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by

MYLE TRAN

on 5 November 2012

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Transcript of Spices

By: Addie, Brettney, MyLe & Sara Spices Allspice Dried and unripe berry Cloves Native to Inonesia Used in European liquors Cardamom Introduction Spices are the bark, root, bud, or berry of plants Grows naturally in tropical areas Almost always used in dried forms Used to flavour food Store in dark, cool, and dry places Comes from Jamaica, Guatemala, and Honduras Used in cakes, cookies and pies The flavours contain Cinnamon, Cloves and Nutmeg Anise Related to Caraway, Fennel, Cumin & Dill Grown in late Spring & early Summer Originates in Eastern Mediterranean Strong licorice taste and odour Used in both sweet and savoury dishes Caraway Contains many nutrients Widely used as a savory spice Warm, sweet and slightly peppery aroma Fact Ancient Greek and Romans used
Caraway in LOVE POTIONS Belongs to same family as Ginger & Turmeric Native to India, Nepal & Bhutan Strong taste & intense flavour Has diuretic properties Flourish in muggy tropical regions extremely pungent with a sweet astringent aroma buds are hand picked and sundried Fact 20% of Clove's weight
is essential oils Ginger Flavour & aroma varies Gingerols are main chemical falvours Grown in flat areas with good drainage. pH of 6.8-7 Has anti-emitic properties & used for general nasuea Cinnamon One of the oldest spices Comes from bark of cinnamon tree Sweet, woody fragrance Mostly used in sweet dishes Nutmeg Used to flavour baked goods and beverages Originates in Indonesia narcotic fruit Known for its aroma & curative properties A little goes a long way Prices/100g Fact Cloves are used in a type of tobacco Fact Cardamom is used in a chewing product, similar to gum N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A
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