THE CULTURE OF THE SPICES Elisa, Soo Hyeong, Gaia, Soo Yong - - PowerPoint PPT Presentation

▶

Nov 17, 2023 790 likes •918 views

THE CULTURE OF THE SPICES Elisa, Soo Hyeong, Gaia, Soo Yong 2017/2018 ITALIAN SPICES In traditional cuisines of the various areas of Italy the use of herbs for flavoring dishes has always been a very widespread culinary practice. Varieties

SLIDE 1

THE CULTURE OF THE SPICES

Elisa, Soo Hyeong, Gaia, Soo Yong 2017/2018

SLIDE 2

ITALIAN SPICES

In traditional cuisines of the various areas of Italy the use of herbs for flavoring dishes has always been a very widespread culinary practice. Varieties of herbs found the ideal habitat to ripen all their aromatic abilities. Each area has its own local species. Herbs are available in the fresh version, while the majorities are sold dried or lyophilized, in transparent packaging or in small glass jars which, in some cases, seen their sophisticated design, are used as an ornament for the shelves

f the kitchen.

SLIDE 3

CINNAMON

There are two types of cinnamon in the world. The Italian one is precios and it is used for desserts. The Chinese one is used also for meat and curry.

SLIDE 4

CLOVES

It used for meat, tea, sweets and vin brulè.

SLIDE 5

NUTMEG

It is precious because it contains mineral salts. If you est too much it can become dangerous. More than 10 grams becomes poisoning.

SLIDE 6

VANILLA

There are different types of vanilla. It born from a flower that is in Mexico. It used for desserts.

SLIDE 7

SAFFRON

There isn’t risotto alla Milanese without saffron. The saffron flower is dried. There are different types of

saffron. It used also for fish.

SLIDE 8

COREAN SPICES

Spices are the basic ingredient of Korean cuisine, and are used for every meal. The star is definitely the red pepper. His entry into European cuisine in the 17th century had a huge influence on Korean cuisine.

SLIDE 9

PEPPER

Used for making something spicy Good for curing indigestión, loss

f appetite

Korean started to eat pepper from 15 century We received it from Japan

SLIDE 10

BIG SPRING ONION

It came from China We use it a lot in Korean food such as kimchi, meat, fishes, and soup It is good for easing a cough and cold It tastes sweet

SLIDE 11

DROPWORT

We usually eat it a lot in March It contains a lot of Vitamin C It is effective for high blood pressure It is good for preventing aging It is effective for liver function and hangover

SLIDE 12

CROWN DAISY

Relax insomnia, constipation and stomach and intestines disease From meditterirean sea