A range of interesting natural colours and flavourings can be created from natural flavourings.

What are spices?

Spices are the dried flowers, seeds, leaves, bark and roots of aromatic plants. Most spices are available whole or ground into powder. Spices were first used in China, India and South East Asia. Spices were used to enhance the flavour of ingredients which would otherwise be bland such as rice, fish and poultry. Spices do not have a long shelf life and quickly lose their ability to flavour foods. they need to be stored in airtight containers. For more information about spices refer to your Snack in a Pack booklet.

Chilli

Star Anise

Cinnamon Sticks

Cardamom

Nutmeg

Green peppercorns

What are herbs?

Herbs are naturally occurring food flavourings. Some herbs are also used as medicines. Herbs are available whole, chopped, powdered, fresh, dried or freeze dried. Fresh herbs provide a better flavour. Dried herbs are stronger in flavour because the water has been removed, making the flavour more concentrated. Herbs are imported from countries all around the world. The odour and taste of herbs derives from the oils inside them. For more information about herbs refer to your Snack in a Pack booklet.

Basil

Coriander

Peppermint

Rosemary

Sage

Thyme

What is cheese?

Cheese is a solid or semi-solid form of milk which is called a curd. Most cheese is made from cow's milk. Sheep, goat and buffalo milk is also used. It takes 8 pints of milk to make 300g of cheddar cheese! Cheese can be used in its natural state, grated as a topping, used in salads or cooked. When heating and cooking cheese the fat separates from the protein. For this reason cheese should be mixed with starchy food that will absorb this fat. For more information about cheese refer to your Snack in a Pack booklet.

Pecorino

Blue Cheese

Cheddar

Camembert

Parmesan

Emmental