Definations of Herbs / Spices and Raising Agents for Hotel Management Students

Introduction of Herbs

The word of "herb" comes from the Latin word  "Herba" which means grass. Herbs are non Woody plant unusually grown from seed of which flower and leaves are used as flavouring in cooking or for medical purpose. the leaves of Herbs contain oil which gives the characteristics of smell in favour to the food. Herbs have  food value but they are imported from nutritive point of view in aiding digestion because they stimulate to flow gastric juicesm Herbs can be obtained fresh or dried . examples :- Basil ,  bay leaves, cloves , coriander leaves ,mint ,oregano, Rose Mary etc .

Introduction of Spices

Spices  are the natural products . they are fruits, seed of fruits and barks of aromatic plant. they are used for their flavour and helps to improve the taste of the food   whole spices have different taste . when the spices are used without drying and directly after getting it from the ground that has different taste and when the spices are dried and that has another taste. spices enhance eye appealing and texture and taste of the food.
Most commonly used spices are :- chili powder, ginger, mint ,  turmeric powder , nutmeg , cinnamon , green cardamom etc..

Introduction of raising agents

Raising agents are those cooking materials , ingredients  which increase the surface area of dough by creating with gas Bubbles popping of increase the volume and making it light and gives this better posture and structure while baking. use of too much raising agent decrease quality of  the food too rapidly which will make food bad to eat.
Some of the raising agent are :- eggs , yeast , baking powder.