CHAPTER 9: Food Seasonings

food seasoning

are ingredients that, though added in a very small amounts, give a dish distinctive flavor characteristics

food additive

is a substance or mixture of substances, other than a basic foodstuff, which is present in a food as a result of any aspect of production, processing, storage, or packaging.

intentional additives

are those chemicals which are added on purpose to perform specific functions

incidental additives

are substances which may be present in finished foods in trace quantities

seasoning

is defined as an item added to enhance the natural flavor of food without changing its flavor dramatically

RA 8172

a provision mandating all salt to be fortified with iodine

spice

are pungents or aromatic natural products of vegetable origin used as food flavoring

herbs

are flowing plants whose stem above the ground does not become woody and persistent

bark

part of plant used to make cassia and cinnamon

buds and flower

part of plant used to make caper, clove, and saffron

leaves

part of plant used as basil, bayleaves, chervil, chives, etc

seeds

part of plant as source of allspice, anise, caraway, chili pepper, etc

roots and tuber

part of plant as sourceof ginger and turmeric, garlic and onion

annatto

achuete, red seed that is used as coloring in meat and noodle dishes

truffle

is a fungi or mushroom which can be considered a spice because its use in flavoring a variety or gourmet dishes

flavor enhancers

those substances that used to enhance flavor such as msg and nucletiode; sauces and gravy

dried herbs

has a stronger flavor than fresh leaf herbs

x1 ½

when adding whole spices to a recipe that calls for ground spices, use __ as much as the recipe calls for

condiments

condire which means to pickle, and conder which means to build or store up. It is a flavorful and savory preparation added to a food to enhance flavor or apetite

bagoong

uses small fishes or small shrimps and salted to allow them to ferment until the characteristic texture and flavor are develop

fish paste

is made from fermented fish with spices and other ingredients added, common in Japan

heko

a condiment made by cooking bagoong and water for half an hour, then allowing to stand, allowing it residue called

patic

a clear amber liquid derived from hydrolysis of heavily salted fish

soy sauce

is prepared from salted soybeans and wheat flour through brewing process, where the fermentation is carried out by enzymes derived from mold

tamari

a soy sauce made without wheat added to the raw material and final product is darker

worcestershire sauce

is one sauce that came about supposedly by accident in the chemist shop of Lea and Perrins in Worcester. Soy sauce, vinegar and/or tamarind and spices

oyster sauce

is another soy sauce-based sauce and fermented oyster is added as an essential ingredient

hoisin sauce

is sometimes called chinese barbeque sauce and is often used as table condiment and dipping sauce like in chinese spring rolls

vinegar

is a producut of a 2-stage fermentation of a sugary substance like fruit juices.

1st stage - converts sugar into alcohol

2nd stage - converts alcohol into acetic acid

acetobacter aceti

it converts alcohol into acetic acid, an acetic acid-producing bacteria

distilled vinegar

distilled alcohol is run through an acetator seeded with acetobacter aceti which converts the alcohol into 10% acectic acid solution

sukang paombong

vinegar derived from nipa sap

sukang iloko

vinegar, which is derived from sugarcane juice, dark colored due to the addition of duhat bark

sukang tuba

vinegar derived from coconut sap

arenga

vinegar which is made from the kaong palm

flavored vinegar

usually an herbs or spices added to the vinegar

sinamak

where the mixture of chili, ginger, garlic are added to the bottled vinegar

wine vinegars

vinegar prepared from wine

balsamic vinegar

it is made from concetrated grape juice, fermented and aged for 15-20 years, in a series of wooden casks, used for salad dressing

catsup/ketsup

a spicy condiment made up of cooked fruit or vegetable, vinegar, sugar, and spices

banana catsup

substitute for tomato catsup, it is made from saba, vinegar, and spices, most populat catsup in the Philippines

squash catsup

it is made with squash, vinegar, and spices; good source of beta carotene percursor of vit a

chutney

spicy Indian relish eaten as a side dish, always sourish, made of combination of fruit, vegetable, and spices

pickle relish

are fruits or vegetables preserved in vinegar with or without spices

mustard relish

is made from the seeds of mustard plant mixes with sugar and spices

chili sauce

are fiery hot sauces because the major ingredient is chili pepper

lechon sauce

type of sauce is made with grilled pork liver, starch/breadcrumbs, vinegar, sugar, and spices

barbecue sauce

formulated in various way but always sweet-sour flavor

steak sauce

formulated to accompany beef steak

kare-kare sauce mix

mixture includes ground peanuts, toasted rice flour, achuete, spice and other

marinated mixes

tetra pack of various dry marinade

gravy mixes

mixture of starchy base with spices and seasonings