Foods and Nutrition SS 2 Condiments The word condiment is broadly applied to a variety of food additives including herbs, spices, seasonings, sauces, pickling, flavourings, colourings and even beverages such as tea, coffee, etc. they are added to foods to impact particular flavours or to complement the dishes by improving the appearance, colour, texture, flavour, nutritive value, aroma and taste of food. Condiments are pungent in flavours and therefore are added in fairly small quantities to add flavours or texture to the food. They also have the consistency of a thick liquid or paste and are served from bottles, jars or bowls. They may also be dry, such as mixture of herbs and seasoning e.g. curry, thyme, ketchup, etc. Types of Condiments The different types of condiments fall into non-exclusive categories. They are: a. Herbs and Spices b. Seasonings c. Sweeteners (sugar and honey) d. Pickled foods e. Compound sauces

1. Herbs and Spices Herbs are made from various types of plants using different parts such as the leaves, flowers and stems while spices are obtained from roots, seeds, buds or barks of plants. The parts can be fresh or dried, ground or whole and are used in cookery to add all sortsflavours such as hot, zesty, sweet and tangy. Herbs and spices belong to a group of substances known as food additives. Herbs and spices contain special oils which give them their flavours and aromas. They lose their valued flavours and aroma when they are kept for too long or exposed to air. Herbs include parsley, mint, bitter leaf etc., and spices include black pepper, chili pepper, mustard, garlic, onions, etc. Herbs and spices are found both naturally and artificially and are produced locally and some are produced in foreign countries. Classification of Herbs and Spices They are classified into: a. Natural herbs and spices b. Artificial herbs and spices

A. Natural Herbs and Spices Natural herbs and spices are those that are used directly as they are brought from the farm without subjecting them to any industrial processing. They include: African lemon grass, bitter leaf, tea bush, black pepper, ginger, onion, garlic and different types of red pepper. B. Artificial Herbs and Spices These are parts of plants which are produced through industrial processing. Artificial herbs and spices are mostly foreign and they include: curry, thyme, cinnamon, mustard, vinegar, etc.

2. Seasonings Seasonings are substances added to food to improve the flavoursand taste of the food and these include salt, pepper, bouillon cubes such as maggi. Season means to add salt, pepper, spices and herbs etc., to the food you are cooking.