CONTINENTAL HERBS PRESENTATION.pptx

presentation on International Herbs

1. CONTINENTAL HERBS HERBS ARE USED IN FRENCH COOKERY AS A BASE.HERBS ENHANCES THE FLAVOUR OF THE FOOD AND INCREASES THE DIGESTABILITY.

2. CELERY

3. CHERVIL

4. CHICORY

5. CHIVES

6. DILL

7. LEMON GRASS

8. MARJORAM

9. MINT

10. OREGANO

11. PARSELY

12. ROSEMARY

13. SAGE

14. TARRAGON

15. THYME

16. SPICES SPICES ARE THE BASE OF ALL THE CUISINES THEY ENHANCES THE FLAVOUR AND GIVE COLOR ,TEXTURE TO THE FOOD. SPICES ARE OF MANY TYPES AND THEY ARE ONLY USED IN DRY FORM

17. SAFFRON(KESAR)

18. SPICES CHART

19. CINNAMON STICK(DALCHINI)

20. GREEN , BLACK CARDAMOM

21. CORIANDER(DHANIYA) SEEDS POWDER

22. FENUGREEK(METHI) LEAVES SEEDS

23. CUMIN SEEDS(JEERA)

24. PEPPERCORNS

25. MACE(JAVITRI)

26. NUTMEG(JAIPHAL)

27. RED CHILLY WHOLE (SABUT) POWDER

28. MUSTARD SEEDS(RAII)

29. TURMERIC

30. POPPY SEEDS

31. CAROM SEEDS(AJWAIN)

32. THANK YOU! MADE BY :- CHEF RICHA