Oregano herb

Spices and herbs with their ability to enhance and complement the flavours of an extensive variety of foods are popular ingredients in every cuisine.

Pasta is a staple food in many countries. The production of pasta enriched with vegetables is a straight forward strategy to increase the fruit and vegetable intake and this pasta can be a very good carrier of healthy compounds.

Oregano (Origanum vulgare L.) is widely used as a condiment and its flavor and smell are greatly appreciated throughout the world for culinary applications. The word oreganoin Greek means, “Joy of the mountain” . The people there believed that the cows that grazed in oregano fields produce a tastier meat.

Oregano is most well-known for imparting an ‘‘Italian taste’’ to Mediterranean cuisine and may be used to enhance the flavors of a variety of foods including baked goods, vegetables, legumes, fish, pizza, pasta sauce, and chilis.

Its light green leaves are used either ‘‘dry’’ or ‘‘fresh’’ as a culinary seasoning, and its use has elicited such sensory responses as ‘‘pungent,’’ ‘‘pleasantly bitter,’’ ‘‘herbaceous,’’ and ‘‘aromatic,’’ to name a few.

Oregano is a herb that is a member of the mint family. It is closely related to marjoram, even though the flavors differ widely.

Oregano herbs also have applications in the pharmaceutical and food industry due to the antioxidant, antimicrobial, antimycotic, insecticidal and other activities of their essential oil resulting from their phenolic content, primarily carvacrol.
Oregano herb

Curry noodles

Kuala Lumpur-style curry noodle is closely related to Singapore-style curry hor fun but the two dishes are not the same. The Kuala Lumpur-style dish uses Hokkien noodle and is served in a thin curry soup top with a thick curry sauce and chicken.

The curry noodle from Malaysia is highlighted prominently in both the menu and advertising materials. The spice ingredients have to be grounded and blend finely and the spice paste is then gently stir-fried.

Water is added to bring to a boil, followed by coconut milk, sugar and salt. Malaysian curry noodles is less spicy and more aromatic.

Japanese curry sauce is usually made from instant curry roux, which comes in block and powder. Ready to eat curry noodle is even available in retort pouches in Japanese supermarkets – just heat the contents and pour over noodles.
Curry noodles

What are seasoning blends?

Seasoning blends are duplicated for a variety of reasons. The first is to match a competitive blend at a cheaper cost for a specific customer.

Most seasoning blends sold in the industrial market are unique to each customer. For example, Frito Lay has their unique ranch seasoning which only they purchase.

Natural and artificial flavors are often added to seasoning blends. Examples would be a sour cream flavor in a sour cream and onion or ranch seasoning, a jalapeno flavor for cheese sauce mix, or a tomato flavor in salsa seasoning.

Flavors must be used judicially since too much can cause off-flavor notes. Ingredients may be highly desirable in one particular seasoning but completely undesirable in another.

Some food products, chili con carne, for example, call for very spicy seasoning; other may require a mildly flavored seasoning, as in chicken stock seasoning.

Although the flavorings are generated by various methods, the key for a commercially successful seasoning blend lies in the art of formulating the blend of ingredients in the right ratio that will provide a desired profile for the customer during consumption of noodles. In instant noodles, the seasoning is packed in a small packet. The noodle and the seasoning then are packed in a laminated pouch.
What are seasoning blends?

Flavor for instant noodle

Instant noodles have become synonymous with convenience foods, and consumers have come to expect a certain consistency in the product, both in flavor and texture.

One of the key components for the success of these instant noodles is the spice seasonings that provide a consistent flavor balance.

Spice seasonings are defined as blends of salt, herbs and/or spices used to enhance or improve the flavor of food.

Momofoku Ando the founder of Nissin, the Top Ramen and the ubiquitous Cup Noodle first invented chicken flavored instant ramen in 1958.

Normally supermarkets stock a large range of instant noodles. Some include a flavor sachet. They can be added to a quick stir fry after cooking as directed in the pack. This is a great way to add variety to people’s diet.

These packets of flavor save the consumer time and effort. They are inexpensive and can make great meals in minutes. The sachet flavor everything from salad dressings to vegetables and the noodles and seasonings can also be put together for great one dish meals.

The great thing about flavored instant noodles is the consumer can go by adding olive oil and herbs combination enhances the flavor instead of hiding it.
Flavor for instant noodle