ALL THINGS FOOD - PART 8

 Food flavors from bland to spicy

Flavoring food can make it really special.

Herbs and spices are widely used around the globe.
They are used as a way to enhance the taste of food,
as a preservative or for medicinal purposes. 

Spices such as saffron, which is derived  from the
flower of the Crocus sativus, adds aroma and color
to foods such as rice. Fennel, chili, whole or black
pepper may be used in salamis, cheeses and sausages.

We can go on and on, about spices such as cinnamon,
nutmeg, vanilla, cloves and more.






Soy flavor is commonly used in Asian cooking. It
is prepared from soybeans and includes a combination 
of flavors. Salty, fermented , slightly bitter and mildly
sweet.

Fish, meats and vegetables are flavored with soy sauces
of different types.


Curry powder which involves a variety of spices such 
as coriander, turmeric, ginger, garlic, chili, fenugreek
and cloves. Curry powder may be mild to spicy and is
used to enhance the flavor of meats, vegetables and
more.

 Garlic is a bulb with a very distinct odor. It is commonly
 used in cooking and originates in Asia. Garlic has a very
pungent smell, which sometimes makes it undesirable. 



Sugar is used as a sweetener and gives energy. It makes
 its way to the table in many forms.

 Sugar is used extensively in cereals , breads, pastries,
tea, coffee, desserts like ice cream, cakes and pies.Teas
and coffee are also sweetened.


Salt as we know it, is a very simple commodity.
It may be extracted from the rocks in the sea
(rock salt) and also comes from sea weed.


Salt is simple and versatile. It is used to enhance the
flavor of food.  Salt can be seen on the tables of the
finest restaurants, at home on the dinner table or
handed out in small packages in fast food restaurants




Liquid smoke is also special. It can give
food a smoked flavor by adding a small
amount to foods such as hams, bacon,
seafood, barbecue sauces, cheeses, marinades
and more.









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