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G11T2W1 Herbs and spices are ancient ingredients and have been added to meals to bring out flavour for centuries. Herbs, spices and more recently, flavourants (synthetic) and manufactured condiments are used to complement (both in terms of taste and appearance) food servings. Origin, description, differences Herbs are the leafy derivatives of aromatic plants and are normally green in colour. They can be used fresh or dried, whole or chopped. Containing no food value, but having a wide range of additional health and medicinal benefits, they bring a lot of other value to food (albeit that herbs are not classed as a stand-alone commodity). The individual smell of each herb comes from its oil content. Spices - be they bark, berry, flower, fruit, seed or parts of plant, shrub and tree roots - are abundant in tropical regions. Spices are commonly sold dried or ground but are also available as whole products. Like herbs, the individual flavour and smell of a spice comes from the natural oils it contains. Certain spices, like cinnamon, cloves or pepper, can also be referred to as flavourants. To avoid perishing, fresh herbs and spices should be stored 'damp' and in a refrigerator. Dried variations must be stored in airtight containers and away from direct light. It is worth noting that the process of drying herbs and spices intensifies the flavour and as such should be used sparingly (especially spices). Toasting certain spices, by applying dry heat, is a common method for intensifying flavours. Condiments, normally savoury sauces, accompany food (to enhance the flavour and visual appeal of a dish) and are often sold, stored and presented in bottles. Like spices, some condiments can be classed as flavourants. They are mostly mass produced and commercially available, and tend to have a long shelf life (prior to opening). They are sold in bottles or jars and should be refrigerated after opening . Uses of herbs, spices and condiments  herbs and spices can be used in sauces and soups, meat, fish, poultry and vegetable dishes  herbs and spices can be used in both sweet (desserts) and savoury dishes  herbs and spices can be used as a garnish to add colour and contrast to food dishes  herbs can be used to infuse tea or marinades Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

 herbs can form part or all of a salad (e.g. a "herb salad")  condiments are used to complement flavours of savoury dishes  condiments can also be used as ingredients during the cooking process to add flavour and texture Types of herbs, spices and condiments 1. Herbs  Basil: Very common plant, fragrant and a member of the mint family. Widely used in tomato based sauces, soups and traditional pesto.  Bay leaf: A tree leaf, commonly used in marinades and stocks. Has a strong flavour.  Cilantro: Also known as coriander. An aromatic plant, leaves commonly used in curries or as a garnish. Cilantro seeds (also edible) are classed as a spice.  Mint: Strong in flavour and available in a wide variety, it is widely paired with lamb (mint sauce) but works in many desserts and beverages as well.  Parsley: An all-round herb, it is the most commonly used garnish suiting many different types of food.  Rosemary: A woody shrub, it is strong in flavour and is often used to infuse oils. Also works well with breads, chicken and casseroles.  Sage: An ancient herb and another member of the mint family, but also closely related to Rosemary. Pairs well with cheese and can be used in tea.  Thyme: Another member of the mint family, commonly used in Europe. Thyme is great with fish, meat and poultry.  Tarragon: Subtle in flavour, it is commonly used in marinades, salad dressings, soups and sauces. Works well with eggs, fish or chicken. 2. Spices  Cumin: A dried seed from the fruit of a herb plant common to South Asia. Used widely, whole or powdered in local dishes (Cape Malay dishes), it has an ancient history of use.  Cayenne: A powerful hot and spicy chilli, used sparingly with a wide range of fish, meat and egg dishes as well as in sauces (condiments) and pickles.  Chilli: Comes in a very wide range of shapes, sizes, colours and temperatures (hot). Common as a flavouring or served as a side and sometimes even served as a meal by itself.  Cinnamon: The inner bark of the cinnamon tree. Sweet and nutty in flavour, it is commonly used in baking and desserts, but also in savoury foods, like curries and stuffing. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

 Clove: From the clove tree, these aromatic flower buds are strong in flavour and lend taste to curries and marinades (especially with meat). Used widely in Africa.  Ginger: Many Asian influenced foods are infused with ginger. From the root of the ginger plant, it can be used with meat, fish (sushi or cooked) or poultry. It is also common to find it pickled or crystallised in sugar.  Nutmeg: Whole or ground, a common addition to baked goods and desserts as well as savoury dishes like soups and sauces.  Pepper: The most common and widely used spice, it can be added to nearly everything in order to add flavour. It is served as a condiment on tables, alongside salt.  Saffron: The world's most expensive spice from the crocus plant. It can be added to rice to impart colour and is common in fish and shellfish dishes. 3. Condiments  Balsamic Vinegar: Flavored, fermented vinegar which can be served as is or reduced into a thicker sauce  Mustard: Can be sold as a powder or premixed, derived from the mustard seed. It can be used on its own or as part of a recipe  Plum Sauce: A light brown, sweet and sour condiment normally served with duck  Soya Sauce: Made from fermented soya beans. Can be served as is or added as an ingredient to make other dishes  Tomato Sauce: Also known as ketchup. Made from tomatoes, vinegar salt and most usually served with fried chips Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

Glossary flavourants An artificial, chemical substance or chemically modified substance that adds a (synthetic) certain flavor to food An accompaniment to food that can be added or combined in order to enhance the condiment flavour and appearance of food derivatives Something that is based or from another source aromatic Smell or fragrance, normally that is pleasant or distinctive perishing Loss of normal state, going bad, moulding or rotting A Japanese way of serving rice with predominantly fish or other meats and sushi vegetables crystallised To form crystals and as a means of preservation Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International