Spices, Herbs and Condiments

1. Identify and classify various spices, herbs, and condiments.
2. Explain the roles of spices in the food industry.
3. Describe the legislative standards for spices and herbs.
4. Analyze the nutritional composition of spices, herbs, and condiments.
5. Discuss the health benefits of spices, herbs, and condiments.
6. Outline the methods for collection, production, packaging, and storage of spices and herbs.

13 weeks, about 30 hours in total. Yours will differ.

1. Week 1Module 1: Identification and Classification of Spices, Herbs and Condiments

   • Unit 1: Meaning and Concept of Spices · 2 hours

     Read Unit 1: Meaning and Concept of Spices. Understand the definition, uses, and opportunities offered by spices.. Review the origin, history, and top ten countries producing spices.. Examine examples, culinary benefits, and therapeutic values of spices..

2. Week 2Module 1: Identification and Classification of Spices, Herbs and Condiments

   • Unit 2: Meaning and Concept of Herbs and Condiments · 2 hours

     Study Unit 2: Meaning and Concept of Herbs and Condiments. Focus on the concept of herbs and the differences between spices and herbs.. Explore the meaning of condiments, African Fermented Food Condiments, and uses of condiments.. Review the nutritional properties and health benefits of fermented and non-fermented condiments..

3. Week 3Module 1: Identification and Classification of Spices, Herbs and Condiments

   • Unit 3: Classification of Spices · 2 hours

     Study Unit 3: Classification of Spices. Understand the classification of spices based on origin and active principle.. Examine the basic classification of spices based on the parts used.. Review the forms of spices and their preservative properties..

4. Week 4Module 2: Indigenous and Non-Indigenous Species and Condiments

   • Unit 1: Indigenous and Non-Indigenous Spices · 2 hours

     Read Unit 1: Indigenous and Non-Indigenous Spices. Understand the meaning and examples of indigenous spices.. Review African black pepper, African nutmeg, alligator pepper, and Tetrapleura tetraptera.. Explore the uses and health benefits of non-indigenous spices like cinnamon, nutmeg, coriander, and clove..

5. Week 5Module 2: Indigenous and Non-Indigenous Species and Condiments

   • Unit 2: Indigenous Condiments · 2 hours

     Study Unit 2: Indigenous Condiments. Focus on the concept of indigenous condiments and their examples.. Examine African oil bean seed condiment and Prosopis africana Condiment.. Review the processing steps for Ogiri..

6. Week 6Module 2: Indigenous and Non-Indigenous Species and Condiments

   • Unit 3: Non-Indigenous Condiments · 2 hours

     Study Unit 3: Non-Indigenous Condiments. Understand non-indigenous condiments like ketchup and soy sauce.. Explore Mayonnaise and Hollandaise: Cold and hot sauce.. Review Bouillons, Fish Sauce, and Thickening agents..

7. Week 7Module 3: Role of Spices in Food Industry and Legislative Standards

   • Unit 1: Uses of Spices in the Food Industry · 2 hours

     Read Unit 1: Uses of Spices in the Food Industry. Understand the sensory roles of spices as flavouring agents and natural colours.. Review the antimicrobial activity of spices like cumin, cloves, ginger, and cinnamon.. Explore the antioxidant properties and nutritional functions of spices..

8. Week 8Module 3: Role of Spices in Food Industry and Legislative Standards

   • Unit 2: Legislative Standards of Herbs and Spices · 2 hours

     Study Unit 2: Legislative Standards of Herbs and Spices. Focus on the definitions and food regulatory bodies like NAFDAC and Codex Alimentarius Commission.. Analyse the Codex Standard for Chilli Pepper and fresh Garlic.. Review the standards for contaminants and hygiene..

9. Week 9Module 4: Nutritional Composition of Spices, Herbs and Condiments

   • Unit 1: Nutritional Composition of Some Spices · 2 hours

     Read Unit 1: Nutritional Composition of Some Spices. Understand the nutritional compositions of ginger and cinnamon.. Review the nutritional compositions of nutmeg and turmeric.. Explore the nutritional compositions of clove and garlic..

10. Week 10Module 4: Nutritional Composition of Spices, Herbs and Condiments

    • Unit 2: Nutrition Compositions of Common Herbs · 2 hours

      Study Unit 2: Nutrition Compositions of Common Herbs. Focus on the chemical compositions of bay and curry leaves.. Review the chemical compositions of coriander and lemon grass.. Explore the chemical composition of parsley and basil..

11. Week 11Module 4: Nutritional Composition of Spices, Herbs and Condiments

    • Unit 3: Nutritional Composition of Indigenous Spices · 2 hours

      Study Unit 3: Nutritional Composition of Indigenous Spices. Understand the nutritional composition of some indigenous spices like Piper guineensis and African nutmeg.. Review the nutritional composition of some indigenous herbs like African basil leaves and Gongronema latifolium.. Explore the nutritional composition of fermented condiments..

12. Week 12Module 5: Health Benefits of Spices, Herbs and Condiments

    • Unit 1: Health Benefits of Spices, Herbs and Condiments · 2 hours

      Read Unit 1: Health Benefits of Spices, Herbs and Condiments. Understand the health benefits of cinnamon, ginger, and turmeric.. Review the health benefits of black pepper, garlic, and chilli pepper..

    • Unit 2: Health Benefits of Common Herbs · 2 hours

      Study Unit 2: Health Benefits of Common Herbs. Focus on the health benefits of rosemary, thyme, and lemon grass.. Review the health benefits of bay leaves and parsley..

13. Week 13Module 5: Health Benefits of Spices, Herbs and Condiments

    • Unit 3: Health Benefits of Underutilized Local Spices · 4 hours

      Study Unit 3: Health Benefits of Underutilized Local Spices. Understand the health benefits of Negro pepper, Black pepper, and Alligator pepper.. Review the health benefits of Tetrapleura Tetraptera, Africa Basil, Amaranth globe, and African nutmeg.. Revise all modules and units..