Overview
Students should be able to: List the herbs and spices used in cookery. Identify the sources of common herbs and spices. Differentiate between spices and herbs. List the uses of spices and herbs. Discuss the food flavourings and colourinqs.
What you'll learn
- Types of herbs and spices- local herbs:- local curry leaves, scent ·leaves(Yoruba- effirin, Igbo -nchuawu)
- -local spices:- ginger, garlic, pepper -foreign herbs- bayleaf, parsley-foreign spices- curry powder, thyme.
- Use of spices in cookery.
- Flavourings and colourings.