Spices and Seasonings

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Spices and Seasonings

• Animal Sciences 555.02
• Lynn Knipe
• Ohio State University

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Spices, Seasonings and Flavorings

• Spices
• natural plant parts
• Seasonings and Flavorings
• mixtures of spices
• natural or artificial?

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Taste

• Regions of the tongue
• sweet tip
• salty front sides
• sour rear sides
• bitter across rear of tongue

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Balance of Taste Sensations and Flavors

• Better to balance taste sensations across the
  tongue, not confined to one area
• Difficult to distinguish individual flavors
  (provides a uniqueness that is difficult to
  copy)

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Spice Characteristics

• Mustard
• Number one spice used in meat products.
• Black/white pepper
• Most important spice, because of its quick
  pungent flavor.
• Red pepper
• Used for its throat heat

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Spice Characteristics

• Paprika
• Used for coloring in some products.
• Coriander
• Used for its aromatic flavor.
• Nutmet/Mace
• Used for its pungent flavor.

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Spice Characteristics

• Garlic
• Used for its fat soluble flavor in beef and
  lamb products.
• Chili
• Used for its roasted flavor in Tex-Mex
  products.
• Fennel
• Used for its licorice flavor in Italian
  products.

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Spice Characteristics

• Sage
• Used in fresh pork products.
• Ginger
• Used for its warm bitter flavor. More
  important in meat products is its ability to
  minimize burping.

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Spice Characteristics

• Others (not listed in handout)
• Celery
• works well with poultry
• Sugar
• good with meat
• masks salt flavor

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Sensory Descriptions

• Coriander - like eating rose petals
• Chili - burnt flavor
• Cumin dirty sock
• Fennel licorice or anise flavor
• Nutmeg eggnog

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Sensory Descriptions, Contd

• Sage Vicks Vaporub
• Oregano freshly cut hay
• Paprika corn silage
• high levels tomato
• Cloves numbs lips tongue

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Meat Product Spice Characteristics

• e.g., Smoked sausage a "simply" seasoned
  product, with black pepper as the major spice
  flavor, red pepper is used at very low levels,
  coriander is used sometimes..
• Read this section prior to tomorrow.

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Meat Spice Limit Chart

• Minimum threshold level below which spice
  wouldnt be noticeable.
• Maximum level above which spice would be
  distracting.

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