Natural Meat Spices, Proportion of Use in Meat

Gunter Heinz & Peter Hautzinger listed the following natural meat spices. It also includes proportion of use per kilogram of meat product.

Black/white pepper, Fruits seed —- Used in a variety (almost all) meat products, 1–2.5 g / 1 kg.

Paprika (Fruit seed) —- Used in frankfurters, minced specialties and other products. Sometimes used as a colouring agent. 1-5 g / 1 kg.

Chilli (Fruit seed) —- For spicy products.

Pimento (Fruit seed) —- It has an aroma similar to a mixture of nutmeg, cinnamon and cloves. Used in a variety of sausage products. Sometimes used as a partial replacement for black pepper in frankfurters and some smoked products. 0.3-3.0 g / kg.

Mace (Flower) —- Used in liver sausages, frankfurters and bologna and similar. 0.4-1.0 g / kg.

Ginger (Rhizome,Root) —- Used in frankfurters and similar products. 0.3-0.5 g / kg.

Nutmeg (Fruit seed) —- Used in bologna and minced ham sausages, frankfurters, liver sausage and gelatinous meat mixes. 0.3-1.0 g / kg.

Clove (Flower) —- Used in bologna, gelatinous meat mixes and in blood and liver sausage. 0.3-0.5 g / kg.

Cinnamon (Bark) —- Astringent and sweet, used in some countries in mortadella and bologna sausage. 0.1-0.2 g / kg.

Cardamom —- Rapid loss of aromatic constituents during storage. Used in liver sausage and gelatinous meat mixes. 0.3-5.0 g / kg.

Celery seed —- Used in fresh pork sausages. 0.3-2.0 g / kg.

Coriander seed —- Contains about 13% of fatty matter and a trace of tannin. It is used in frankfurters, minced ham, luncheon meat. 0.3-1.0 g / kg.

Cumin —- Used for meat specialties with distinct flavour. 0.2-0.3 g / kg.

Marjoram/ Thyme —- Used in liver and white raw-cooked sausages and gelatinous meat mixes. 0.5-2.0 g / kg.

Onion (Bulb) —- Used in liver sausage, gelatinous meat mixes, meat loaves. Sometimes replace garlic. 2.0-10.0 g / kg.

Garlic (Bulb) —- Used in many types of raw-cooked sausages. 0.1-0.2 g /kg.

natural meat spices

Benefits and Uses of Achuete (Atswete, Annatto)

achuete-annatto

Local names: Achiti (Ilk.); achote (Tag.); achoete (Tagb.); achuete (Tag., Sbl., Bik., P. Bis., Ilk.); asoti (Ibn.); atsiute (Sbl.); apatut (Gad.); asuite (Ilk.); asuti (Tag.); atseuete (Tag.); atsuite (Ilk.); chanang (Sul.); chotes (S. L. Bis.); janang (Sul.); sotis (C. Bis.); annatto (Engl.).

achuete-annatto

Achuete is usually planted in and about towns throughout the Philippines. It is a native of tropical America, and is now pantropic in cultivation.

This tree grows from 4 to 6 meters in height. The leaves are entire, ovate, 8 to 20 centimeters long, and 5 to 12 centimeters wide, with broad, more or less heart-shaped base, and pointed wide, with board, m, and pointed tip. The flowers are white or pinkish, 4 to 6 centimeters in diameter, and borne on terminal panicles. The capsules are ovoid or somewhat rounded, reddish brown, about 4 centimeters long, and covered with long, slender, rather soft spines; and contain many small seeds, which are covered with a red pulp, which yields a well-known dye.

The seeds are used locally for coloring food. The coloring matter of the fruit, annatto, is employed commercially for coloring butter and in the preparation of various polishes for russet lather. According to Burkill, the roots impart to meat the taste and color of saffron. A fairy good fiber may be obtained from the bark.

Etti reports that the coloring matter in the seeds is bixin. Wehmer records that the seeds contain a fatty oil with palmitin, a little stearin, and phytosterol.

The leaves and dye are official in the Dutch and Mexican Pharmacopoeias.

In the Philippines, the achuete dye is much used with lime as an external application in erysipelas. Father de Sta. Maria reports that achuete is effective for burns, and mixed with coconut, is applied to the throat. According to Guerrero, a decoction of the bark is employed in febrile catarrhs. The red, resinous substance of the seeds is considered an efficient remedy for certain skin diseases. Tavera says that the fine powder, which covers the seeds, is used as haemostatic, and internally as a stomachic.

The root-bark is antiperiodic and antipyretic. In French Guiana an infusion is prescribed as a purgative in dysentery. The leaves are used snakebite. They are applied as poultices as topicals to relive headache. A decoction of them is employed as a gargle for sore throat. The leaves, pounded and macerated in water, are diuretic and a remedy for gonorrhea. The fresh branches in infusion produces a kind of gum or mucilage like gum Arabic and is considered in the Antilles as a good emollient.

The seeds are slightly astringent and in decoction are very good remedy for gonorrhea. The seeds also posses antiperiodic and antipyretic properties, but to a lesser extent. The pulp (annatto) surrounding the seeds is astringent and slightly purgative and is given in dysentery and diseases of the kidneys. The pulp of the seeds, if applied immediately to burns, is said to prevent the formulation of blisters or scars. In Uruguay, the seeds ground and boiled in re employed in burns. The pulp is also prescribed for stomachache. The seeds are said to be an antidote to cassava and Jatropha curcas poisoning. The oil of the seeds is effective in leprosy.

Bureau of Plant Industry, DA

11 Natural Food Colorings

caramel-color

Do you hate artificial food colors? Read for a while to find out what are the natural food colors you can use.

1. Caramel, E150
a soluble food coloring. Made by a carefully controlled heat treatment of carbohydrates, generally in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown.

caramel-color
caramel, by freedom2vape.com

2. Annatto, E160b
A derivative of the achiote trees of tropical regions of the Americas, used to produce a yellow to orange food coloring and also as a flavoring. The scent is described as “slightly peppery with a hint of nutmeg” and flavor as “slightly sweet and peppery”. Produced from the reddish pericarp or pulp which surrounds the seed of the achiote. It is used in many natural cheeses, margarine, butter, rice, smoked fish, and custard powder.

annato colorant
annato, by wikipedia

3. Chlorella, E140
Its a chlorophyll colorant. made from green algae

chlorella algae
chlorella, by methodsofhealing.com