Page |1
I ntr ntroduct uction STORY OF SPICES
Spices bring to mind images of tempting culinary art, fascinating travels and bitter struggle for supremacy. Expressions Like “Variety is the spice of life” life ” and “Sugar and spices and all that are nice” nice ” show how spellbound were men letters about the fascination of spice. To Orientals spices are indeed the soul of food. In die Western world, it evokes dreams dreams of exotic, tropical islands, exciting expeditions to find routes to the source and empires. Columbus went westwards in 1492 from Europe to rind a sea route route to the land of New World.
Eight
years later Vasco da Gama
went
round
Africa and touched Kozhikode
on the South
West coast of India, bong
before
that
Arabs started trading with the
orient through
land routes. During the 13 th
century Marco
Polo
attraction
spices in his travels. Even the
of
experienced and
the
European
conquests
trade
arrangement in
India and East Indies have a
lot to do with
spices.
Thousand years ago, great masters of Ayurveda (the Indian system of medicine) notably Susruta and Charaka discussed in detail the use of spices for culinary and medicinal purposes. At Enterprising soldiers of fortune took knowledge of spices to Egypt. There they used spices and in food, medicine cosmetics and for embalming.
Page |2
Conquest of Egypt and Asia Alexander, the Great, made spices an article of commerce in Mediterranean countries and later to a Central and Northern Europe. There are reports of pepper being used in meat, both to aid preservation and to mask unwelcome odour of deterioration of quality during the long storage through winter. Hippocrates, the father of modern medicine and Theophrastus, the Greek scholar and botanist wrote treatises on medicinal plants, including spices.
INDIA AND SPICES India has been home to most of the major
spices
of the world with the varieties in Kerala dominating
Until
recently
the used to have a dominant position in
black
pepper production. “Malabar Garbled” Garbled” and
various
“Telicherry” Telicherry”
international
bold
grades
trade.
were
the
favourites of the international traders in
black
pepper. Dn ginger of Kerala, known in
trade
circles as “Cochin” Cochin” ginger is a top quality product. While India is the main producer of turmeric, the “Alleppey” Alleppey” variety is preferred ot higher content ot the yellow pigment. One to the rich green colour, “Alleppey” Alleppey” green cardamom fetches a premium value. Chilli lias been a crop of the Americas, It is only after the successful Spanish expeditions that the old world started commercial cultivation ot chillis. While Europe with iis cold climate specialized in low pungent varieties, India became a prime producer ot hot varieties. Indians loved the hot pungent taste. Even though the traditional culinary practices of the West were avoiding In of spices, in recent times, their food is showing a significant shift to hot taste. In UK, Indian food has become the top ethnic food even beating the (Chinese cosine. The popularity of Mexican, Thai, Korean and Indian cousine in USA reiterates the same fact. Import figures also
Page |3
indicate preference of Western consumers to hotter spices like black pepper, ginger and chilli. Although India is known tor the hotter variety of chillis, in recent times, low pungent mildly hot varieties got a boost in the country. I Indoubtedly, Indian paprika has mild hotness and there-tore cannot replace sweet paprika as a ground spice. But the oleoresin industry successfully partitioned off capsaicin, the hot principle, to produce paprika oleoresin equivalent to the oleoresin from sweet paprika. India has wrested the the top spot tor paprika oleoresin oleoresin from Spain. Paprika oleoresin is also used in chicken feed, so that capsanthins and other red pigments wall get deposited in the yolk to give it a red tint. Turmeric rhizome is used in food as a source of natural yellow colour, both in ground form and as oleoresin. Purified yellow pigment, curcumin has also a good antioxidant property, so much so it is a valuable anti-cancer anti-cance r nutraceutical. Turmeric and paprika arc two or tlic three most valuable natural food colours, the other being annatto. With the research that is going on in the agricultural research centres, it is underslood that India will soon produce grinding quality sweet paprika. In seed spices, India has a large market presence. Until two decades ago, India used to be the only producer of cardamom. Now Guatemala is a close competitor. I limalayan region grows large cardamom (Sikkim cardamom or Bada hlachi).
India is is a major producer producer of coriander along along with with Russia, Russia,
Morocco etc. However, Indian seed has a lower conteni oi essential oil. oil. A large quantity of fenugreek is grown in India, but some quantity1 is used as cereal to make Chappati or allied food products. Although India has a lot of dill seed, the variety grown here has an unwelcome ingredient known as dillapiole. India is one ot the top producers oi mustard, but majority of this is used as an oil seed to produce tally oil. Cumin and fennel are also produced in the North Western part of India. Fennel has a good market as a masticatory to be used after a meal.
Page |4
in the category of tree spices, India is relatively a new entrant. Nutmeg is grown now in some quantity. Clove cultivation has also recently started. Most of the country's recjuirement ot clove, cassia and cinnamon are importeel. Onion and garlic are major crops ot India. Onion is also used as a vegetable. There is some population in Inelia who do not like the garlic flavour. Orthodox Jains do not use onion and garlic, since they are grown below the surface of earth.
Page |5
Objectives
To study about the Indian spices
To evaluate the importance of these Indian Indian spices
Find out the cuisines in india collect maximum information about them
Collect images about them with details.
Page |6
Scope of study
Find out the Indian spices types
Find more information about Indian spices
This project is indented to help the readers to know about the spices
Page |7
Limitations of study a. These are the limitations of the process of data collection
b. There are a lot of Indian spices in India so a detail study is impossible this case .
c. Majority of Indian cuisines back ground are unknown to peoples
d. We cant directly collect informations about these places eg field visit is impossible in the case of the Indian cuisines
Page |8
Research methodology A research design is the arrangement of condition for collecting and analysis of data in manner that aim to combine relevance to research purpose with economy in procedures the research design adopted for the study in descriptive in nature
Tools for study
Books Internet Magazines Hotel staffs
Methods of data collection Secondary data is collected from books and internet
Page |9
Industry profile The booming tourism industry of India, a top world tourist destination, has also led to the growth of the Indian hospitality industry. The huge number of tourists, both international and domestic, are catered to and taken care of by the 5 star hotels in India, who offer warmth, comfort and contemporary facilities to the guests. The hotels in India maintain very high standards of service quality and this is evident from the hospitality offered by the 5 star hotels of the country. Accredited across the world for their sophistication, style, grandeur and superior services, the five star category hotels are the ideal place to lodge for a truly rewarding vacation. The 5 star hotels in India offer a host of services and facilities to corporate as well as leisure travelers. Luxurious and spacious rooms, sumptuous delicacies, ample recreation options and fabulous meeting and conference facilities are the characteristicsofthese hotels. Besides these, many of these hotels also come up with lucrative holiday packages for the convenience of the tourist and travelers. Many of the 5 star hotels belong to the reputed hotel groups of India , like the Taj Group, the Oberoi Group, the ITC Group, the Welcome Group and many others. All of them feature among the luxury hotels in India. Five star hotels are found in many the cities of the country like New Delhi, Kolkata, Mumbai,Bangalore, Agra, Hyderabd, Chennai, Jaipur, Chandigarh, Pune, Khajuraho, Jodhpur, Panaji, Srinagar and others. So, expect good value for your money and enjoy a relaxed and luxurious holiday by lodging in any of the 5 star hotels in India. The warm hospitality offered amidst royal comfort will surely leave you mesmerized.
P a g e | 10
Analysis &interpretations INDIAN SPICES: DESCRIPTION STORY OF SPICES Spices bring to mind images of tempting culinary art, fascinating travels and bitter struggle for supremacy. Expressions Like “Variety is the spice of life” and “Sugar and spices and all that are nice” show how spellbound were men letters about the fascination of spice. To Orientals spices are indeed the soul of food. In die Western world, it evokes dreams of exotic, tropical islands, exciting expeditions to find routes to the source and empires. Columbus went westwards in 1492 from Europe to rind a sea route to the land of New World.
Eight
years later Vasco da Gama
went
round
Africa and touched Kozhikode
on the South
West coast of India, bong
before
that
Arabs started trading with the
orient through
land routes. During the 13 th
century Marco
Polo
attraction
spices in his travels. Even the
of
experienced and
the
European
conquests
trade
arrangement in
India and East Indies have a
lot to do with
spices.
Thousand years ago, great masters of Ayurveda (the Indian system of medicine) notably Susruta and Charaka discussed in detail the use of spices for culinary and medicinal purposes. At Enterprising soldiers of fortune took knowledge of spices to Egypt. There they used spices and in food, medicine cosmetics and for embalming.
P a g e | 11
Conquest of Egypt and Asia Alexander, the Great, made spices an article of commerce in Mediterranean countries and later to a Central and Northern Europe. There are reports of pepper being used in meat, both to aid preservation and to mask unwelcome odour of deterioration of quality during the long storage through winter. Hippocrates, the father of modern medicine and Theophrastus, the Greek scholar and botanist wrote treatises on medicinal plants, including spices.
INDIA AND SPICES India has been home to most of the major
spices
of the world with the varieties in Kerala dominating
Until
recently
the used to have a dominant position in
black
pepper production. “Malabar Garbled” and
various
“Telicherry”
international
bold
grades
trade.
were
the
favourites of the international traders in
black
pepper. Dn ginger of Kerala, known in
trade
circles as “Cochin” ginger is a top quality product. While India is the main producer of turmeric, the “Alleppey” variety is preferred ot higher content ot the yellow pigment. One to the rich green colour, “Alleppey” green cardamom fetches a premium value. Chilli lias been a crop of the Americas, It is only after the successful Spanish expeditions that the old world started commercial cultivation ot chillis. While Europe with iis cold climate specialized in low pungent varieties, India became a prime producer ot hot varieties. Indians loved the hot pungent taste. Even though the traditional culinary practices of the West were avoiding In of spices, in recent times, their food is showing a significant shift to hot taste. In UK, Indian food has become the top ethnic food even beating the (Chinese cosine. The popularity of Mexican, Thai, Korean and Indian cousine in USA reiterates the same fact. Import figures also
P a g e | 12
indicate preference of Western consumers to hotter spices like black pepper, ginger and chilli. Although India is known tor the hotter variety of chillis, in recent times, low pungent mildly hot varieties got a boost in the country. I Indoubtedly, Indian paprika has mild hotness and there-tore cannot replace sweet paprika as a ground spice. But the oleoresin industry successfully partitioned off capsaicin, the hot principle, to produce paprika oleoresin equivalent to the oleoresin from sweet paprika. India has wrested the top spot tor paprika oleoresin oleoresin from Spain. Paprika oleoresin is also used in chicken feed, so that capsanthins and other red pigments wall get deposited in the yolk to give it a red tint. Turmeric rhizome is used in food as a source of natural yellow colour, both in ground form and as oleoresin. Purified yellow pigment, curcumin has also a good antioxidant property, so much so it is a valuable anti-cancer anti-cance r nutraceutical. Turmeric and paprika arc two or tlic three most valuable natural food colours, the other being annatto. With the research that is going on in the agricultural research centres, it is understood that India will soon produce grinding quality sweet paprika. In seed spices, India has a large market presence. Until two decades ago, India used to be the only producer of cardamom. Now Guatemala is a close competitor. Himalayan region grows large cardamom (Sikkim cardamom or Bada hlachi).
India is is a major producer producer of coriander along along with with Russia, Russia,
Morocco etc. However, Indian seed has a lower content of essential oil. A large quantity of fenugreek is grown in India, but some quantity1 is used as cereal to make Chappati or allied food products. Although India has a lot of dill seed, the variety grown here has an unwelcome ingredient known as dillapiole. India is one ot the top producers oi mustard, but majority of this is used as an oil seed to produce tally oil. Cumin and fennel are also produced in the North Western part of India. Fennel has a good market as a masticatory to be used after a meal.
P a g e | 13
in the category of tree spices, India is relatively a new entrant. Nutmeg is grown now in some quantity. Clove cultivation has also recently started. Most of the country's requirement of clove, cassia and cinnamon are imported. Onion and garlic are major crops of India. Onion is also used as a vegetable. There is some population in India who do not like the garlic flavour. Orthodox Jains do not use onion and garlic, since they are grown below the surface of earth.
P a g e | 14
GINGER Ginger has been used in ancient: India both for culinary and medicinal purposes. For the household cooking, it is the fresh rhizome that is commonly used.
For
medicinal uses, however, the common form used is the
dry
ginger. In ayurvedic system die mixture of three spices, viz black pepper, long pepper and ginger forms the famous Trikatu. Ginger is also popular in the cooking of Western and other cultures and finds reference in ancient literature as well as in the records of Marc Polo and Vasco da Gamma.
Botanical Name: Zingiber officinale R. (family: Zingiberaceae) Ginger is a rhizome of the ginger plant. It is cultivated throughout the world for local culinary needs. But the countries which have excess, process it in dried form
and
export. The major producers of dry ginger are India,
China,
Nigeria,
Sierra Leone, Jamaica etc. In the world
trade
Jamaican ginger is highly rated (but the production is very limited), with India's Cochin ginger coming next. Nigerian ginger is also gaining popularly, but on a WA slightly different note. China produces lot of ginger, but the dry ginger is generally regarded as inferior in flavour.Australia grows ginger with a lemony flavour. The harvesting is done a little early there and fresh ginger is preserved in either brine or syrup. Ginger oil can be made by steam distillation. The typical aroma cannot beat tributed to any single compound. It is a combined effect. Dry ginger yields 1 to 2% oil and 5 to 6% oleoresin when extracted with organic solvent. The hotness of ginger is caused by gingerols which consists of true gingerols, shogaols, zingerone and paradols. The latter compounds are mainly formed from true gingerols during processing and heat treatment.
P a g e | 15
Ginger is used in culinary practices. Among die processed food, it specially finds use in soft drinks and baked products, besides use in meat, sea food and vegetable curries.
Ginger Oleoresin Candy
Ginger Paste
Ground Ginger
Ginger
P a g e | 16
NUTMEG The spice has been mentioned in Indian Vedic literature. It has importance in Ayurveda. But large
scale
commercial cultivation in India was introduced by the
British
towards the end of the 19th century.
Botanical Name: Myrlstica fragrans H (family: Myristicaceae) The major producer of nutmeg is Indonesia. In America, the traditional source was the island of Grenada. The nutmeg there is known as West Indian while that of Indonesia, East Indian. Now-a-days Sri Lanka aod India are substantial producers of nutmeg. The fruit is grown on a lush ever-green tree. The tree is unisexual with separate male and female trees. Fruits are borne on female tree. The fruit is peach-like with a thick rind. The nutmeg spice is the kernel which has a hard shell and the size of a small arecanut. Spice is supplied both with and without the shell. Outside the shell is the aril, which is another spice, mace. Nutmeg has an essential oil whose yield varies between 6 and 16%. Generally inferior nuts are used for oil production. Popular grade for extraction is BWP - broken, wormy and punky. The quality7 of the oil is measured generally with the content of an oxygenated heavy terpene, myristicine. While West Indian, Sri Lankan, Indian nutmeg give an oil with 2% myristicine, the Indonesian nutmeg oil gives a much higher myristicine content as much as 9 to 10%. Nutmeg also gives an oleoresin, which mainly consists of nutmeg butter and essential oil. Nutmeg has 15 to 24% fat which is mainly trimyristin. It has a light yellow to reddish brown colour, the lighter colour being obtained if extracted from a shell-free nutmeg. Oleoresin can be made with varying levels of oil from 20 to 90% as per demand.
P a g e | 17
Nutmeg and its extractives are extensively used in wide range of meat preparations. They are also used in baked goods, liqueurs, chewing gums, confectionery and soups.
Nutmeg with shell Nutmeg oleoresin
Whole Nutmeg
P a g e | 18
MACE Nutmeg is unique in the sense that it yields
another
spice known as mace. It is dried aril which
covers the
shell. It is present as a yellow-red to red soft,
broken
layer that surrounds the seed. The reddish
pigment is
lycopene, which is the main pigment of
tomato.
Generally the myristirine content of mace is
higher and
the aroma is regarded as superior to nutmeg. The mace being skinny, dries easily compared to the kernel, nutmeg, Besides, mace will lose its reddish colour on excessive drying. Because of this reason, mace and nutmeg are dried separately into 2 different spices. Mace on steam distillation gives 10 to 16% volatile oil. Mace and its oil are used in many a food where nutmeg is used. But being more costiy, it is used in more expensive food. Mace as also nutmeg are regarded as a baking spice as this flavour is valued in baked items like cakes, pastries and doughnuts.
Dried Mace
Mace Ground
P a g e | 19
CLOVE Clove is a widely traded, spice. There are references made to it in the Chinese literature
of
third
century BC. Zanzibar, now a part of Tanzania,
was
one time the major supplier in the world. The
island of
Pemba there is known as “island of clove”.
Clove
at
has been grown in Indonesia for a very long time. Today Indonesia is a very big supplier. Other major growers are Madagascar and Sri Lanka. Cultivation was started in India in recent years, but the huge demand is met by imports.
Botanical Name: Syzygium aromalicum L (family: Myrtaceae) Clove is the flower bud of evergreen tree Syzygium aromaticum. The unopened buds are grown in a bunch of 10 to 20. On drying, the buds get a dark colour. It has a powerful fragrant aroma, with a medicinal note. Early medical practitioners considered it as an aid to digestion and believed that it strengthened the stomach, liver and heart. On steam distillation clove gives an essential oil with a yield of 12 to 20%. The main constituent is eugenol which is a phenolic monoterpene. Because of its phenolic group it has a powerful antiseptic property. It is therefore widely used in dental preparations. It has also got derivatives of eugenol. Some of the sesquiterpenes identified include cubebene, copaene and cadinene. In Indonesia ground cloves are used along with tobacco in cigarette. It is used as a masticatory in the East. It suppresses the tendency for nausea and freshens the breath.
P a g e | 20
But the primary use of clove is as a spice in cooker and food processing. For this purpose it is one of the major spices traded internationally. It is used in a wide range of foods, meats, vegetables, sweet dishes, pastries, puddings etc. Dried clove leaves yield 2 to 3% of clove leaf oil. It is also rich in eugenol although the content is slighdy lower. Clove leaf oil is used in cheaper products.
Clove Oil
Ground Clove
P a g e | 21
FENNEL Old time scholars used to consider fennel
seeds
not only as a spice but also as one endowed
with
many characteristics related to an active and
healthy
life. In India it is used as a masticatory after a
heavy
meal as it acts as a mouth freshener and an aid
to good
digestion. It has some very exotic uses. In Greece, fennel is regarded as a symbol of success. In Rome, young fennel shoots are eaten as food. It is believed to improve vision and even as an antidote for poison. Other uses attributed are as a rejuvenator, to stop hiccups, cure wheezing, ease stomach pain, give additional milk in nursing mothers, good for kidney etc.
Botanical Name: foeniculum vulgare Miller (family: Umbelliferae) It is a perennial plant. India is a major cultivator. It is also cultivated in a number of European and North African countries. Greenish seeds are longer and bigger than cumin, with longitudinal ridges. On steam distillation, it gives about 1 to 6% of oil, which is rich in anethole. It has about 15% fatty oil. The odour of oil is described as aromatic, fresh spicy. The spice has a unique ability to hit both savoury and sweet notes at the same time. Generally fennel has a less penetrative smell than cumin. Fennel and extractives are used in a wide variety of foods.
and
P a g e | 22
Fennel Oil
CELERY SEED Celery seed is a spice known to the ancient world. Its medicinal property is reported in Homer's Odyssey written in
the
7th century BC. The plant is closely related to carrot and parsley. The seeds are bitter and therefore in the olden days it
was
used
mainly for therapeutic uses.
Botanical Name: Apium graveolens L (family: Umbelliferae) It is the dried seeds of a perennial herbaceous plant. Seeds are very small and dark brown in colour. It is different from the vegetable herb of the same name which is popular in Western cooking especially for soups and salads. India is the main producing area for celery seed, with a large bulk being cultivated in die state of Punjab. Dried seeds give an oil with a yield of 1 to 2.5%. The main constituent of the oil is selinene, which is a dkyclic sesquiterpene. In fact the quality of the oil is measured in terms of selinene content, out of which major portion is beta selinene and small portion alpha selinene. Along with this, there are other high boilers which all put together make a top quality oil. Celery also gives an oleoresin, which is very high in fatty oils. Oleoresin also contains the bitter constituent, phthalide, which are important in the overall quality Aroma of the oil can be termed as warm and spicy and is very much liked in a number of food products. The spice and extractive find use in meat and vegetable preparations. It is also used in beverages, confections, baked goods and
soups.
P a g e | 23
Celery Oleoresin
Celery Seed Oil
Dried celery seeds
CORIANDER Coriander is used as early as 5000 BC according to vedic literature. It was used in Egyptian burials in possibly even before. The great Arabian classic
Indian 1000 BC and “Thousand
and one nights” refers to this spice as an aphrodisiac. Coriander has derived its name from a Greek word “kopis” meaning bugs. The plant at an immature stage, when macerated emits strong, distasteful odour associated with bugs. But when the plant matures this bad odour is lost and the ripe fruit on drying becomes the spice.
Botanical Name: Gorianclrum sativamL (family: UmbeUiferae) The spice is the seed of a plant. The seeds are spherical and ribbed with a diameter of 3 to 4 mm. The spice has a strong aroma. The leaves has a pleasant flavour and are used as a fresh herbal spice. Notable producing countries are India, Morocco and Russia. But it is grown in a number of countries of Europe and America. On steam distillation, coriander seed gives an essential oil with a yield around 1%. The spice and oils has a strong characteristic aroma with an underlying lemony note. It is rich in linalool and other oxygenated mono terpenes as well as monoterpene hydrocarbons.
P a g e | 24
Coriander is used in a wide variety of foods notably in meat preparations. It is also used ir condiments, seasonings, baked foods, confectionery, chewing gums and in alcoholic beverages. Coriander is used in ancient medicinal preparations. It is supposed to have vermifugal properties. In the old literature, it is mentioned that intake of coriander in honey helps to destroy worm and
P a g e | 25
CUMIN Cumin is a seed spice, known to Egyptians even in 5000 BC era. There is reference to it in the Bible. It is a spice used in ancient Europe. In Southern Europe, it represented greed, while in Germany it was used by newly weds as a symbol to ensure loyalty to one another. Cumin is the seed of an annual small herb. It is widely cultivated in many countries, including India, China and countries of Europe, Middle East and Latin America.
Botanical Name: Cuminum cyminum L (family: Umbelliferae) Seeds have a pleasing penetrating aroma but with a mildly bitter taste. It'fs oval and about 6 mm in length with longitudinal ridges. It yields 4 to 5% of essential oil out of which around 50% is made up of cuminaldehyde. The seed has about 20% fatty oils.
Cumin
has a strong characteristic aroma and flavour. The flavour lingers and can dominate in a mixture of spices. It is therefore suitable for food which are to be cooked for a long time. Cumin is a widely used flavour in Indian and Middle Eastern countries. The spice was introduced to the New World by the Spanish explorers. It gives excellent flavour to meat and cereal based dishes. It is used to flavour cheese m north Europe, baked goods in Germany and snacks in India.
P a g e | 26
CARAWAY Caraway is the dried fruit of a biennial herbaceous plant.
Botanical Name: Carum cacvi L . (family: Umbelliferae) It is used in Europe from ancient times. Though it could have its origin in near or Middle East, as the name is believed to have originated from Caria, which was a region in Asia Minor. The seeds are popularly used to mask breath especially alcoholic breath. In olden times it is attributed with many virtues like controlling gas formation, fighting ane mia, as antidote to biting of venomous beasts and even as protection from witchcraft. The main growing areas are extended from Canada in North America to a large number of European countries. Caraway from Holland enjoys a good reputation and are imported to USA in large quantities. It is also grown in the Himalayan region. The seeds are small but elongated and slightly curved, with a length of approximately half centimetre. On steam distillation dry spice yield 7 to 8% volatile oil. The main constituent of the caraway oils is carvone which is present to the extent of 60%. Seed contains about 15% fixed oil. The aroma and flavour
are
distinctly savoury. Caraway seed and oil are used in meat, seafood,
soups,
salads, dips and bakery products. Caraway oil is used
for
flavouring liqueurs. It is also used in chewing gum,
tooth
paste and mouth washes. The steam distilled oil is
more
used than the seeds.
Caraway seed bread
P a g e | 27
Dill Dill is used in Europe for its soothing effect on
the
digestive system. It is regarded as a magic herb in medieval Europe. In ancient times, brides were believed to wear a small branch in their hair and footwear for good fortune. Mexicans believed that it could protect them from effects of witchcraft and evil
spirits.
Dill is the seed of annual herb of parsley group.
Botanical Name: Anethum gcaveolens L (family: Umbelliferae) Seeds with a length of about half centimetre are grey-brown, curved, oval and flattish with about five ribs. Indian dill is a closely related herb, A.. soma. Seeds are longer and thinner. European dill gives an essential oil with a yield of 4% while Indian dill gives a lower yield. Oil being rich in carvonc, about 60%, has a smell similar to caraway. It has also a phellandrene. Indian dill has in its high boiling fraction a toxic constituent known as dillapiole. Herb with immature seed gives dill weed oil with very low yield. Spice oils and oleoresins are used in a variety of food. Dill oil has medicinal use for indigestion. The essential oil of dill is used in a number of different kinds of dishes, meat seasonings and alcoholic beverages. British Pharmacopoeia recommends addition of seeds to water as a mild relief to stomach ache for children. In India, dill oil free of dillapiole is used extensively in gripe mixture meant to give relief to infants from colic pain.
Ground Dill
P a g e | 28
FENUGREEK Fenugreek is used as a spice in food and medicinal purposes for a very long time. Ancient Egyptians used it as an embalming agent. Its origin is traced to South Eastern Europe and West Asia. India is a big producer, followed by Mediterranean and Asian countries. It is the seed of fast growing annual leguminous herb.
West
Botanical Name: Trigonella foenumgraecuw L (family: Leguminosae) The fresh fruit has a pleasant odour, reminiscent of maple. The dried spice is yellow to light brown in colour with rounded rectangular or triangular shape. It has a negligible amount of essential oil and as such dried spice has very little aroma. Its fine aroma and flavour comes on roasting. Apparently trie spice produces thermally developed flavours as is seen during roasting of similar products. On roasting colour turns darker due to caramelisation. Interaction of proteins and carbohydrates initiates Maillard reaction. Thermal reaction between sugar and amino acids in similar products produce volatile heterocyclic compounds like pyraidnes, lactones and others. Fenugreek seeds are rich in carbohydrates and proteins, thus making it a source of food. It is used in bread and Chappati in North Africa and India. Fenugreek oleoresin, from appropriately Cosmetics also use fenugreek. It is used as a conditioning powder to produce a glossy coat on horses. In ancient times it is believed to have a hair tonic effect and cure baldness. Other properties attributed are yellow colouring powder for hair and development of sexy buxom appearance for harem women. The fixed oil has mild celery - like odour and is extremely tenacious and therefore has attracted the attention of fragrance industry.
Crushed Fenugreek
P a g e | 29
STAR ANISE Star anise is native to China and Vietnam. Its use has spread to where
Chinese
have
regions
settled.
Recently
its cultivation has spread to other
regions,
including India. Spice grows on a
small
evergreen tree.
Dried Star Anise Botanical Name; I llicium verum L (family: Magnoliaceae)
The fruits which are 8 point star shaped, on drying gives the spice. Botanically it is unrelated to anise. Each point of the star anise contains a glossy, brown, brittle seed which is less aromatic than the fruit.Star anise has about 8% of volatile oil. The main constituent is anethole. The spice and oil have a sweet flavour. Chinese use the spice in meat preparation, especially in chicken and pork. Vietnamese use it in soups made of beef. It is also used in fish scallop g£ and clear soups. Star anise is believed to be good for stomach and digestive tract ailments. Anethole it contains is regarded as a cure for dermatitis.
Broken Star Anise
Star Anise Seed
Ground star anise
P a g e | 30
ANISE Anise or aniseed is indigenous to the Mediterranean, adjoining areas of North Africa and Central Asia. It is the dried seed of an annual herb of the parsley group.
Botanical Name: Pimpinella anlsum L (family: Umbelliferae) Seed has greenish grey to yellowish brown colour and a length of 3 to 5 mm. It is oval in shape with longitudinal ridges and usually with a bit of thin stalk attached. It has sweet aroma and flavour, reminiscent of licorice. On distillation, aniseed gives an essential oil with a yield of 2 to 3%. Anethole present to the extent of 80 to 90% gives it a flavour similar to star anise. But both are not botanically related. The uses of both in food and folk medicines are similar. Aniseed is used in a wide range of food items like meat, soups, shell fish canapes, salad dressings and some baked items. The essential oil finds use in cosmetics and alcoholic beverages.
Ground Anise
Anise Seed
P a g e | 31
PIMENTA (ALLSPICE) Pimenta is the mature berries of a bushy green tree.
Botanical Name: Pimenta officianalis L (P. diaica L. Merr) (family: Myrtaceae) The flavour represent a combination of clove, cinnamon, nutmeg and pepper and hence the name allspice. This is another plant material which is a gift from the New World. The spherical berries has an uneven surface after drying and has a diameter of around 0.5 cm. Although much bigger, Spanish explorers mistook it to Jmgi be pepper. The plant is indigenous to West Indies islands with Jamaica being the main producer. It is also available in Central American countries especially Mexico. It is present in Kerala as isolated trees. On steam distillation pimenta from Jamaica yields 4 to 5% of volatile oil, which is rich in eugenol It can also be solvent extracted to give oleoresin. The ground pimenta and its extractives are used in a wide range of foods like vegetable, meats, soups and puddings.
P a g e | 32
CINNAMON Cinnamon is referred to in the Bible and
its use is indicated in the embalming and
religious ceremonies of ancient Egypt. It is possible that in the early historical records, true cinnamon was
fan confused with Chinese cassia. Cinnamon is the inner thin bark
of a tree.
Botanical Name: Cinnamomum verum Presl (family: Lauraceae) It gives a heavy oil with characteristic aroma and high content of cinnamic aldehyde. Sri Lanka is the main producer. The spice from-there and Seychelles are considered to be superior. There is a small production in the Kerala State of India. Cinnamon of commerce is prepared by cutting of branches and scraping of the outer rough layer. For good quality spice only branches of proper size are used. After this the inner bark is skillfully removed to prepare different well recognized grades. The long rolls of inner bark of about 1 m length forms the best grade known as “quills”. During the processing due to breakage, small pieces obtained
form “quillings”. They are good
quality material, but smaller pieces and therefore they are used for grinding. Other lower grades include "feathering", which are inner barks of twigs which cannot give straight quills or quillings and "chips", which are pieces obtained from thick branches. Steam distillation of oil is carried out from ground cinnamon of lower grades. Distillation takes long time as the oil is very heavy with specific gravity higher than water. The oil tends to diffuse and collection from distillate water takes time. The main constituent of the oil is cinnamic aldehyde. Cinnamon is used in a wide range of food products. It goes well with meat, confectionery, sweet baked products and liqueurs. It is rare that consumers do not find the fine flavour of cinnamon not acceptable in any food. Oil besides has germicidal property and therefore is used in dental preparations.
P a g e | 33
Cinnamon Sticks
Cinnamon Oil
Meat Masala Powder
P a g e | 34
AJOWAN Ajowan, also known as bishop's weed is a seed spice cultivated mainly in India and adjoining countries. It is an annual plant.
Botanical Name: TrachyspermumammiL ' (family: Umbelliferae) It is used both as a spice and medicine. It gives an oil rich in thymol.
Ajowan seeds & Oil
Ground Ajowan Seeds
P a g e | 35
CASSIA Ancient Chinese religious followers used to give cassia lot of importance as a tree of Paradise. It is also referred to in the Bible. It is a highly valued spice in cookery and food processing. Cassia and cinnamon are terms which are used interchangeably in some places. The spice is the dried bark of an ever green tree.
Botanical Name: Cinnamomum cassia Blume G.aromaticum) (family: Lauraceae) Cassia contains the coarse outer bark also and
is thicker than true cinnamon of Sri
Lanka. The trees are generally grown in the wild and are not subjected to
systematic
agricultural practices. Indonesian “korintji” grade is a top quality product It gives a higher yield of oil and is regarded as superior in flavour characteristics.
Cassia is also
produced in China and Vietnam. The bark gives a heavy essential oil rich in cinnamic aldehyde. like in the case of true cinnamon commercial steam distillation is tedious. For use in food, oieoresin is preferred to oil. India and USA are 2 major importers. In India, cassia is used mostly in savoury preparations like meat andUSA cassia, which is popularly called cinnamon, is used in baked products like buns, pastries, cakes and
Cassia Sticks
Ground Cassia
doughnuts.
Cassia Oil
Cassua Oleoresin
P a g e | 36
ONION The origin of onion is lost in antiquity. It is believed that onion originated in West Asia and it is perhaps one of the oldest cultivated crops. It is used both as a vegetable and spice. There are evidence for believing that onions were used during the building of pyramids. Onion is the underground bulb of the plant.
Botanical Name: Allium cepa L (family: Alliaceae) India is a major producer, but is onion grown all around the world. Consequently there are different types of onion, small and large and varying in colour from white to red. The aroma of onion is due to enzymatic action of precursor, S-propcnyl cysteine to propenyl sulphanic acid which subsequently decomposes to pungent, tear-producing sulphur compounds. Onion gives very little essential oil. It is made into dehydrated onions, onion powder and oleoresin. All these .are used in a wide range of products. Emergence of convenience food has really boosted the use of onion products. Dehydrated products are used in baked goods, sauces, condiments and a wide variety of meat preparations. As far as fresh onions are concerned, it can be said that there are only a very few savoury' food where it is not used.
Onion
Onion Oleoresin
Small Onions
P a g e | 37
GARLIC Garlic is known to in the writings at the time of Moses. It is possible that it originated in West Asia. In the pre-Christian era, people of Rome and Greece believed that garlic had magical powers so much so sailors carried it, hoping that it will save them from sea disasters. There is mention that Israelites developed a taste for garlic during their journey from Egypt Many diverse properties were attributed by ancient people. But it is primarily valued as a food seasoning. But there are also groups of people who detest its flavour and avoid it in food. Garlic is the hardy bulbous portion under the earth of a plant with narrow leaves.
Botanical Name: Allium sativumL (family: Alliaceae) The main growing areas are China, India, Mexico and other regions free of extremes of climate. Underground bulb consists of 5 to 35 small bulblets called “cloves” and is surrounded by thin white, yellow or pinkish paper-like shea th. The flavour of garlic is released on injury or processing. Alliin present gets broken down on contact with enzyme alliinase to produce sulphur containing compound allicin. This being unstable breaks down to strong smelling simpler sulphur compounds, dialiyl disulphide and other disulp hides.Garlic is used widely in a number of food products. It gives a heavy volatile oil in low yields. Besides fresh garlic, dehydrated garlic, oil and oleoresin are used in food processing. Fresh garlic is widely used in household cooking by people except those to whom garlic is not acceptable.
Garlic Paste
Garlic
Garlic Oil
P a g e | 38
MUSTARD Mustard is known to Chinese before Christ and to Greeks and Romans later. A large quantity of mustard seeds are used as a source of fatty oils, but it is equally valuable as a spice. Mustard is a seed of an erect, multi-branched herbaceous plant.
Botanical
Name:
Brassica
alba
L,
B.
nigra
K
and
B.
J uncea
L
(famity: Cruciferae) The above are respectively white, black and brown mustard. India is a major producer of musrard, mainly as an oil seed. But it is cultivated in a number of countries. The typical powerful pungent aroma and flavour of mustard is caused by sulphur containing aliyl isothiocyanate or butenyl isothiocyanate depending on the variety, black/brown or white respectively. These are formed from the respective precursors sinigrin or sinalbin by the action of enzyme, myrocyanase, which is activated by water. Mustard yields an essential oil, which is highly pungent and needs special care in storage and transportation. Mustard seeds, usually after broiling, are added to a wide range of condiments and savoury foods. Spice or its oil is the main seasoning ingredient in mustard paste.
White Mustard
Mustard
P a g e | 39
ASAFOETIDA Asafoetida is the dried latex exuded from the rhizomes of several Ferula species.
Botanical Name: Ferula asafoetida L (family: Umbelllferae) The Ferula plant has large tap roots (rhizome), which are carrot shaped with 12 to 15 cms diameter at the crown when fully grown. Just before summer and when plants flower, the top of the living rhizome is exposed by cutting the stem close to crown. Milky juice exudes from the cut surface. After a few days the dried gum is scraped off. This process of cutting and collecting the exudate is continued for abcjut 3 months. From high yielders the gum collected can be as much as 1 kg. On steam distillation, dry gum gives an oil with a yield ranging from 3 to 20% depending on the variety and origin. It has strong piercing aroma and flavour, liked specially in India. The typical strong aroma is caused by secondary butyl propyl disulphide and other sulphides. The western world does not enjoy the spice and it is sometimes referred to as „devil‟s dung‟. The main producing areas are Iran, Afghanistan and Pakistan. There is a limited cultivation in Kashmir in India. To regulate the flavour, it is often compounded with starch, cereals etc. It yields an essential oil. Asafoetida is used widely in India in vegetarian dishes like Sambar.
Asafoetida
Ground Asafoetida
P a g e | 40
CARDAMOM While early historical expeditions refer to cardamom, there is confusion about its use in cookery. There is mention of Eh, which is cardamom in the old medical treatise attributed to Charaka and Susruta, of first century A.D. By 16th century, with sea routes being established between India and Europe, there are clear mention of cardamom from Malabar. Cardamom is regarded as the third most expensive spice after saffron and vanilla. It is the dried fruit.
Botanical Name: Elettaria cardamom M (family.- Zingiberaceae) The plant is perennial herbaceous with creeping root stock and 2 distinct aerial growth of leaves and flower (fruit) shoots. Fruits are elongated and green in colour when harvested. Seeds are numerous. When dried it is the seed that is the source of essential oil and sweet aroma.
Cardamom thrives well in high altitude of over 1000 meters above sea level.
India and Guatemala are the major producers. On an average husk contributes to 30 to 35% and seeds 65 to 70% of the capsule. Seeds contains 6 to 7% of essential oil. Alpha terpineol and linalool both free alcohols and esters along with 1-8 cineole contribute to the sweet aromatic odour. But excess cineole gives an unwelcome camphoraceous note. Cardamom as a flavour is highly liked in sweets, milk products and masala tea. It is also used in savoury foods like birijani and meat curries. In the early days of export to Europe, because of sun drying of pale green roundish cardamoms produced in Karnataka regions and poor storage and transport conditions, much of the capsules got bleached. Scandinavian countries, in particular, used to patronize bleached cardamoms especially for use in pastries and puddings. It is the Gulf countries especially Saudi Arabia which promoted use of green cardamom probably
P a g e | 41
because green colour is significant to Muslims. More greenish varieties, as is cultivated in Kerala and drying in ovens are required to meet the specification of green cardamom. Green cardamom is used extensively in Gulf countries to make Kova, which is cardamom flavoured coffee decoction.
Cardamom Seeds
Cardamom Oil
Cardamom
P a g e | 42
CAPSICUM CHILLI The hot pungent spice, chilli is native of Mexico and other Latin American countries. It is only after the European conquest of Americas, commercial cultivation of chilli originated in the old world, with Europe concentrating on milder varieties and Asia on hotter varieties. Use of this hot spice in Mexico is recorded as early as 7000 BC.
Botanical Name: Capsicum annuum L (family: Soianaceae) Chilli is an annual plant. The fruits are red in colour. There are rows of seeds inside attached to a sheath- like disseppiment which is rich in hot pungency. Seeds are free of hotness, but pieces of disseppiment attached to separated seeds, give an impression that seeds are indeed very hot.
Pericarp has all the colour and most of the hotness. In the
Western world, chillis are popularly known as pepper or red pepper.
By natural
hybridization, a wide variety of chillis differing in degree of hotness, colour, size and shape are available throughout the world. Some of the well known varieties are jalapeno, Cayenne, Santaca, Sannam, Mundu, Teja and Jwala, the last 4 being Indian. Very small chillis ||L known as "Birds eye chilli" is a perennial plant, C. frutescens. Today the major chilli growing country is India. Other significant producers are Mexico, USA, South Korea, Thailand, Pakistan
and Turkey.
Spice is used mainly as dried red chilli. Green chilli is used in household cooking. Chilli does not have a volatile oil. Oleoresins at various strengths are used in processed food. The major hot chemical principle in chilli is capsaicin. Dihydrocapsaicin and nor-dihydro capsaicin are next in importance. Colour of chilli is due to xanthophylls, which are oxygenated carotenoids. Chilli is widely used all over the world. In the cusines of India, Korea, Thailand and Mexico, chilli is an indispensable ingredient. Although Western world uses chilli at a low level, recent popularity of the Asian cuisine is a pointer to the growing interest in the
P a g e | 43
hotness of chilli. The well known American Tabasco sauce is made with red chilli and vinegar. Capsaicin has counter-irritant property and hence used in pain balms, linament, special plasters, prickley heat powder etc. It is also used in sprays used by women to keep at bay dangerous attacking criminals and by police force to disperse unruly crowds.
Chilli Seeds
Chilli seed Oil
Chilli Powder
Chilli
P a g e | 44
LARGE CARDAMOM Large cardamom (Bada Elacbi) is also known as Sikidm or Nepal cardamom. It is the dried fru.it of a perennial herbace plant.
Botanical Name – Amomum subulatum Rozburgh (family: Zingiberaceae) Dried fruits are dark, 2 to 3 cms long and with 30 to 50 seeds. Crushed seeds on steam distillation yield about 2.5% oil with characteristic aroma of cineole. It is grown mostly in upper India and other Himalayan regions. It is used for flavouring of Indians sweets and curries as well as a masticatory.
Cardamom Plant
Cardamom Opened
Large Cardamom Opened
P a g e | 45
PAPRIKA Paprika is the colour-rich, low pungent chilli. Since the purpose of paprika is to enrich food with bright red colour and not to make it hot, it can be considered as a separate spice.Paprika is grown on the plant, C. annuum L, but the fruits are generally big. Hungarian paprika are long and pointed while Spanish are roundish. Besides Hungary and Spain, other growing areas are other East European countries, Morocco, Zimbabwe, South Africa, Mexico, Peru, USA, Israel and India. Spanish, Moroccan and South African paprikas are used for extraction to make paprika oleoresin. In recent years Indian paprika has become a major raw material for making oleoresin. Paprika is used in many foods like meat, sea food, vegetables where the rich red
MM
colour and special capsicum flavour devoid of hotness are welcome. The main colouring constituents are the xanthophylls. Out of these, capsanthins and capsorubins are the important red pigments. It has also orange pigments, lutein and zeaxanthin as well as yellow carotenes. Paprika oleoresin with its red pigments are now used in chicken feed, so that the yolk of the egg absorbs them to give a reddish tint. Major Indian varieties of colour chilli for oleoresin are Byadgi, Tomato chilli and Wonder hot. Bell pepper is used in curries and salads as vegetable.
Paprika Oleoresin
Capsicum
P a g e | 46
JUNIPER BERRY Juniper berry is hard pea-like berries of an ever green shrub.
Botanical Name: J uniperus communis L (family: Pinaceae) The tree grows at a high altitude. The ripe berries are dark purple-blue in colour with around 1 cm in diameter. In fact the whole shrub gives an aroma. Although not a major commercial crop, juniper berry has reference in the Bible and was known to ancient Greek medical practitioners as a product with medicinal properties. The shrub is distributed widely in USA, north Europe and cooler parts of Asia like Himalayan region in India. It gives an essential oil with a yield of 1 to 2.5% from dry berries. Oil has monoterpene hydrocarbons with alpha pinene as the major component and a few oxygenated derivatives. Junene, a hydrocarbon is believed to have diuretic property. The juniper berry oil is used for flavouring gin and some liqueurs. As a pharmaceutical, berry and extracts are used as diuretic, carminative and anti rheumatic agent. The berry itself is used in Europe for specialized meat preparations.
Dried Juniper berry
Crushed Juniper berry
P a g e | 47
SAFFRON Saffron is often called the “golden spice”. It gives a rich colour and exquisite flavour. The dried spice is generally regarded as the most expensive spice. It is the dried stigma and style top of a plant.
Botanical Name: Crocus sativus L (family: Iridaceae) 1 kg of dry saffron needs 500,000 to 1000,000 stigmas and this gives an idea of the high cost involved. The plant grows to a low height of 15 to 30 cms with an underground globuiar bulb or corm. The fragrant flowers have orange coloured stigmas together with style tops. There is a short critical roasting to fix the colour to in spice which comes as orangish strands. The main colouring compound is crocin with small quantities of picrocrocin. Crocin is a glycoside and on hydrolysis gives aglycon, crocetin and sugar molecule. The colouring principles give bitterness. On steam distillation, a volatile oil is obtained with a yield of slighdy less than 1%.
The oil contains trimethyl cyclohexan dienal and traces of
colouring principles.Spain is the main producing country. It is grown in many European Mediterranean countries, Kashmir in India, Iran and China. It is specially suitable tor colouring rice preparations and sweets. Spanish paella, Indian biriyam, Scandinavian cakes, pastries and rolls and meat prepara tions of USA and Europe are some of the fancy dishes where this expensive spice is used. High cost of spice is encouraging people to use substitutes like turmeric in foods, while claiming to be using expensive saffron
Saffron
P a g e | 48
VANILLA Vanilla is the second costliest spice after saffron. But unlike other spices, this has no history of use in the ancient civilizations of the old world. The ancient Azetics of Mexico were using this as a rejuvenator and flavour especially in cocoa based beverages and food items. Only after the discovery of New World by Spanish explorers, Europe and others came to know of this wonderful spice. European countries tried to grow vanilla in other tropical colonies, where they have control. But their efforts did not succeed. After considerable investigation it was found that pollination requires external assistance. This was achieved in Mexico, inadvertently by the humming birds which came to enjoy the nectar of vanilla flowers. Humming birds with its long beak were able to reach the inside of the flower for gathering nectar, but in the process they were able to open anther releasing the pollens which in turn fertilize the stigma. An ingenious hand pollination method using a bamboo stick was devised. This enabled cultivation and production of beans in other tropical regions. Flowers last for a day only and hence, artificial pollination has to be done on the same day, preferably in the morning. Vanilla beans are from green stemmed climbing piant with thick leaves. They belong to the orchid group.
Botanical Name: Vanilla planifolia Andrews / V. pompona S. / V. tahilensis Moore . (F amily: Orchidaceae) Madagascar is the biggest producer. Madagascar and adjoining islands, Comoros, Seychells, Le Reunion etc, grow V. Planifolia and their cured beans are superior and called as Bourborne type. Uganda is another grower. India is emerging as a producer. Another big producer is Indonesia, but the variety chosen is V. tahilensis, which is generally regarded as inferior.
P a g e | 49
Green beans as harvested do not have the attracdve flavour.
Beans acquire the flavour
after long curing process involving controlled heating, drying and long storage for maturing. The beans shrink to about 20% of the weight and acquire dark colour. The cured beans are liked for their creamy, rum-like and vanillin dominated flavour. Vanillin is the main chemical constituent. Vanilla is used as a flavour in ice creams, bakery items, dairy products and chocolate. The main producing areas are Madagascar, Indonesia, Mexico, Uganda, Comoros Island and India.
Vanilla
Dried Vanilla
P a g e | 50
BLACK PEPPER Black pepper is one of the most important spices and is valued all over the world. It is generally believed that the epic voyages undertaken towards the end of the 15th century by pioneers like Vasco da Gama, Columbus and others were in search of this “ black gold”. Pepper grows on a perennial climber, which thrives best in humid rainy tropical lands.
Botanical Name: Piper nigrum L (family: Piperaceae) India is a major prgducer, where it is harvested during December to March. Other major producers are Indonesia, Brazil, and Malaysia. Vietnam has become the latest entrant to pepper producers, where systematic cultivation is poised to give it the tide of leading producer and exporter to world market. Pepper is also produced in Sri Lanka, Thailand and Cambodia. Pepper is known for its strong spicy arorna and hot pungent taste. It is present as a bunch on a spike. As it matures to harvesting stage, size of a normal berry grows to a sphere of 2 to 4 mm, deep green in colour due to chlorophyll on the outer layer of skin. But on plucking and sun drying the outside colour turns to black. This colour change is due to action of enzyme on phenolic compounds preset the compact pulpy skin. Chlorophyll does not disappear but is masked by the black pigments formed by enzymatic action. A fresh pepper berry consists of a hard core and a soft outer rind. The dried black pepper will have a typical spicy aroma, caused by the essential oil, which is mainly distributed in inner portion of the outer rind and a very small amount in the core. The hot pungent taste is caused by piperine, which is distributed in the hard core. The essential oil can be separated by steam distillation of the ground pepper. But separation of piperine would require extraction by a suitable organic solvent. The essential oil content of pepper varies between 2 and 4% and piperine content between 4 and 10%.
P a g e | 51
In the dry pepper, the outer colour is black. If the rind is removed the inner core comes out as ivory coloured smaller sphere. The hard core represent white pepper of commerce, which is made by retting harvested berries in water for a week or two, and then removing the rind by abrasion. Slight retted off-flavour is a part of traditionally produced white pepper. While dried black pepper has a typical spicy note, at green stage berries have a welcome “green” flavour. Green pepper is liked in Continental Europe. For this purpose, the greenness is preserved by canning, by pickling in brine or by dehydrating after killing the enzyme by hot water blanching. While white pepper and green pepper are popular, the main consumption of the spice is in the form of dried black pepper. In a spike while majority of berries are fully grown, inevitably there will be some which are under- mature or otherwise damaged. Some berries are eaten by insects and fungus and these result in hollow berries known as “light pepper ”. Slightly immature berries also have a lower density but much heavier than light pepper. These are the “half pepper ” or as popularly known now in trade as “light berries”. These grades are separated by winnowing. Very small unfertilized and hence undeveloped berries are known as “ pin heads”. These will have a diameter of less than 2 mm. The bulk of the harvest (over 90%) will be average sized black berries, diameter between 2 and 4 mm. In India, this grade is known as the world famous “Malabar ” garbled pepper. Bigger than 4 mm diameter berries are the “Tellicherry” grades of “ bold”, “extra bold” “special extra bold” etc. Most of the average sized pepper are used after grinding, while bigger grades are used in unground form to take advantage of display value. In recent times pepper oil is produced by steam distillation of the essential oils of black pepper. This is used where aroma of pepper and not hotness is valued. When both aroma
P a g e | 52
and taste are required, pepper oleoresin is made by solvent extraction. Both pepper oil and oleoresin have widely used in flavouring of processed foods. Black pepper has medicinal property especially good for congestion of respiratory track. In Ayurveda, pepper along with long pepper and ginger forms Trikalu which is used as a rejuvenating medicine. Based on these and further research, pipeline of pepper is found to be a bioactive material enabling body to absorb other drugs more effectively.
Black Pepper
Black Pepper Oleoresin
Crushed Pepper
Pepper Oil
Ground Pepper
Pepper
P a g e | 53
PEPPER LONG Pepper long is rhe dried fruit of a slender aromatic climber.
Botanical Name: Piper longum L (family: Piperaceae) It has hotness and flavour similar to black pepper. It has great importance in Ayurvedic medicines.
TURMERIC Turmeric is a spice valued in international market more for the bright yellow colour than as a flavouring material. Nevertheless, it is valued from olden days in India for food flavouring, for colouring and for therapeutic uses so much so that it is regarded as an auspicious material.
Botanical Name: Curcuma longa L (family: Zingiberaceae) Turmeric is a rhizome, an underground stem growth from which roots and shoot grow. This is an annual herbaceous plant, with leaves in sheaths and which grows to a maximum height of 1 metre. The plant is harvested in about 9 month's time with crop coming in January to March period in India. Several cultivars are grown in South India. Although many South and South East Asian countries and other tropical areas grow turmeric, India remains not only as me major producer but also as producer of superior quality. Some of the major trade varieties are Alleppey, Erode, Sangli, Pazhangali, Rajapore etc. with Alleppey showing highest in yellow colour. Both the bulb (mother turmeric) and secondary rhizome (finger turmeric) are used, but the latter is valued higher.
P a g e | 54
To facilitate drying, rhizomes are boiled in water for about an hour or so when the starch get gelatinized, This is followed by sun drying. It is common to cut the bulb into 2 or 4 longitudinal pieces. In some markets, turmeric fingers are polished by rotating in a drum with rough side walls. Polishing gives a bright yellow eve-appeal and higher price. Turmeric when dry has an essential oil content of 1.5 to 3% but is not valued for its aroma. The active component of turmeric is curcumin, the bright yellow food colour which is present to the level of 2 to 5%. Turmeric is used mostly in ground form.
Solvent extraction gives turmeric oleoresin
which is used in the processed food industry. Since colour is the main attribute with, aroma not valued, there is great demand for near pure curcumin crystals. Curcumin also finds use as an antioxidant and as an anti¬cancer nutraceutical.
Turmeric Plant
Finger Turmeric
Turmeric Root
P a g e | 55
LEAFY SPICES GURRY LEAF Curry leaf grows on a small deciduous tree.
Botanical Name: Murraya koenigil L (family: Ruiaceae) It is mainly grown in India, where people cannot do without its flavour. It yields an essential oil.
Curry Leaf
MINT India is the major producer of mint, such as Mentha arvensis (Japanese mint), M.Piperata (peppermint), M.Citrata and M.Spkata (spearmint).
Botanical Name: Mentha arvensisM- piperata, MMtrata and MSpkata (family: Labiatae) All these are perennial herbs and belong to the family of habiatae. Mint is used for making mint oils and for separation of menthol crystals. All of these Km are used in the food industry. The leaves Hp^ used in cooking are garden mint of various botanical origins.
P a g e | 56
Mint
CORIANDER LEAF Coriander Leaf from Coriander plant.
Botanical Name : Coriandrum Sativam L (F amily : Umbelliferae) It is used as a fresh herbal spice. It has an excellent aroma
and
gives an essential oil. Coriander Leaf
GALANGAL Galangal (Indian) is the rhizome of a plant.
Botanical Name: Kaempferia galanga L (family: Zingiberaceae) It is grown in India and countries of S.E. Asia like Malaysia. It is used mainly for medicinal purpose and to a lesser extent in curries. It gives an essential oil which can be separated by steam distillation. Galangal (Chinese) Also known as China root, it is a dried rhizome.
Botanical Name: Alpinia offlcinarum H (family: Zingiberaceae). It is primarily grown in China and finds use in Far Eastern and S.E. Asian cuisines. On steam distillation it gives an essential oil.
P a g e | 57
Greater galangal Also known as Java galangal, it is a dried rhizome.
Botanical Name: Alpinia galanga W (family: Zingiberaceae) It is grown in India and S.E. Asia. It has medicinal properties and is used in curries. It yields an essential steam distillation.
oil Galangal
on
P a g e | 58
SPICES OILS AND OLEORESINS Spices have two major attributes (a) aroma and (b) taste Aroma is felt by the olfactory organ in the nose.
The
chemical constituents that have aroma are
volatile
and can diffuse through the air and reach the
nose.
The volatile oil or essential oil (so called since
they
are
used
for
making
essences)
of
spice
represents the aroma of the spice. The volatile
oil
of
spice (also called spice oil) can be obtained by
steam
distillation followed by cooling of the vapours
and
separadon from water. Spices have taste factors also. Most important taste principles are hot. Examples of hot chemical constituents are piperine in pepper, capsaicin in chilli and gingerol in ginger, in some cases colour is also important as in the case of chilli and paprika (capsanthin) and turmeric (curcumin). When all the organoleptic characteristics like aroma, taste and colour are required, oleoresins are used,
Oleoresins are made by solvent extraction of
dried, ground spices, followed by removal of solvent to an War acceptable low level as per food laws. Today spice oils and oleoresins are used in a large number of processed foods. The major advantages of these spice extractives are less bulkier, free from microbial and insect attack and above all, precisely standardized. They are rarely used in household cooking. Some of them are used in medicinal preparations.
P a g e | 59
SPICES IN HEALTH-GIVING AND ANTI-DISEASE ROLE Many food scientists believe that the health-giving and anti-disease properties could be a major boost in increasing the market potential of spices in processed foods. This is based on consumers' growing realization that kitchen cabinet promises to offer more desirable solutions to health problems than the medicine cabinet. Main interest of consumer seems to be in ..having presence of ingredients capable of combating cardio-vascular problems, acting as gastro-intestinal curative and discouraging formation of mutagents resulting in carcinogenesis.
Many spices have satisfactory to excellent beneficial effect on these
considerations. Research studies in India have shown that curcumin present in turmeric has cancer preventing properties. This conclusion was obtained when tested against recognized environmental mutagents like cigarette smoke condensate, tobacco extracts and standard biochcmicals. With the assumption that curcumin is able to pass through membrane barriers it will have anti-mutagenic action against all genotoxicants which need metabolic activation. Animal experiments have clearly shown that turmeric and curcumin inhibit standard chemical induced mutagenesis. Experiments with human subjects reveal that curcumin reduces urinary mutagents of smokers by 30 to 40% which is a significant reduction. No deleterious effects are observed in the liver or kidney function on long feeding. These lead to the conclusion that curcumin at conveniendy consumable dosage can be an effective antidote to genotoxicity of tobacco derived mutagents. Consumption of curcumin is shown by U S researchers to slow down cancer of breast, prostate lung and colon. Anti-inflammatory and anti-microbial action of turmeric and its extract are already well known. Very recently there is report of beneficial effect of consumption of turmeric to combat Alzheimer's disease.
P a g e | 60
In Indian system of medicine, ginger and its extracts are used as carminative stimulant in gastro-intestinal tract and digestive. Ginger can help cancer patients to avoid nausea indeed by chemotherapy. In home remedies, black pepper decoction is used as a curative against cough and chest congestion. There may be a mild contribution of aroma therapy. Recent studies have shown that ginger and pepper extracts enhances the bio¬availability of drugs with which they are administered. It may be pointed out that in Ayurveda, a mixture of black pepper, ginger and pepper long forms Trikatu (Sankrit: Three acrids) which is used as a rejuvenating medicine. Experiments done with fenugreek seed with both insulin dependant and insulin nondependant diabetic patients show usefulness in lowering blood glucose level and controlling diabetes. When fenugreek is added to hyper cholesteromia inducing diet of rats, the cholesterol level is found to be regulated with increased excretion of bile acids and cholesterol. Extracts of garlic and onion inhibit platelet aggregation and help lower cholesterol level. The extracts of garlic and onion are also known tc control pathogenic fungi belonging to Aspergillus and Candida. In addition, onion extract is found to have hypoglyceamic effect with a dose dependant reduction in blood glucose level when administerec in glucose tolerance test. Capsaicin in chilli is used as a counter-irritant in pharmaceutical and cosmetic preparations, like pain balm, linaments, special sticking plasters, vapo-rubs, prickly heat powder etc. Capsaicin is a carminative and tonic. There are unconfirmed reports that chilli has a preventive action against colon cancer, by reducing the retention time of excretable matter. Recent studies in Japan have shown that daily oral capsaicin supplementation in the form of lozenges results in significant improve¬ment in upper respiratory reflexes in older people. This can prevent aspiration and pneumonia. All capsicums are rich in vitamin A, C and E. Besides, yellow pigment lutein present in chilli and paprika is essential for the health of retina and len in the eye. The red pigments
P a g e | 61
of paprika, capsanthins and capsorubins are added in chicken feed, so that the yolk will have reddish tint. Garcinia spices (Malabar tamarind and kokam) have hydroxy citric acid. HCA has a tendency to cyclise to a lactone and this can be controlled by making calcium or potassium salt. HCA competes with citrate for citric lyase enzyme in the citric acic cycle during metabolism so that fat synthesis will be less. So salts of HCA from these spices when taken before main meals can act as an appetite suppressant and weight reducing agent. Bioactive materials like phthalides, believed to have anti-cancer property, are found in Umbelliferae spices like celery, dill, fennel, cumin, parsley and coriander. Mustard, like other Cmciferae plant products like, broccoli, cauliflower and cabbage, has antimutagenic and hence anti-cancer properties. Lemon grass and galangal used as a spice in Asia increase the anti-cancer property of enzymes like glutatheone S-transferase. Asafoetida, basil leaves and poppy seeds have potential chromo-preventive action. Further, asafoetida is used for treatment of chronic bronchitis and whooping cough in Indian traditional medicine. Fennel extractives are useful in preparations for flatulence in India. Chewing these seeds after a heavy meal is believed to give digestive relief. Oils of cumin, coriander, dill and anise are used in flatulence and for treating digestive disorders. Dill oil is the main stomach pain reliever in gripe mixtures. Most hot pungent active principles of spices are both antioxidant and mildly antimicrobial. High dosage of hot spices in food help in preservation from rancidity and infection perspective. Many constituents of spice oils have insect repellant property. It may be borne in mind that the health advantage of spices is over above its excellent appetizing flavour and in some cases, attractive eye-appeal.
P a g e | 62
AJWAIN Also known as Bishop's Weed, Ajwain is particularly popular in Indian savoury recipes, savory pastries, and snacks (including Bombay mix and breads, especially parathas) bean-and pulse recipes, all of which illustrates the affinity Ajwain has for starchy foods. Ajwain can be crushed in the hand, when it releases a powerful thyme aroma and flavor.
ALL SPICE - BERRIES & GROUND Allspice, also known as pimento or Jamaican
pepper, is a member of the myrtle
family, grown primarily in Jamaica. The berry is a sort of reddish greenish brown and is about the size of a pea. Allspice smells of cloves, cinnamon and nutmeg, and some people even detect a hint of mace and peppercorns in its aroma. In Jamaica, a local drink, known as Jamaica dram, is made from allspice and rum. The whole berries are a popular ingredient for mulled wine and Christmas puddings. Ground or whole spice can be used in preserves and chutneys.
ANISE Anise is used in sweet and savoury cooking, in spicy dishes from India, as well as lightly flavoured cuisines. This spice flavours confectionery, bread, cakes, biscuits and sauces. It is also used in popular drinks such as Pernod, Ricard, Ojen, Raki, Ouzo and Arrak.
ANNATTO SEED The seeds are washed and dried separately from the pulp for culinary use. A popular Jamaican dish of salt cod and ackee is served in a vivid sauce, coloured with annatto. An orange food colouring, made from the husk, is used for making cheeses, such as Edam. Vlunster and Red Leicester. It is also used in Spanish cuisine.
P a g e | 63
ASAFOETIDA - RESIN & POWDER Most commonly used in Indian vegetarian cooking. Asafetida is also used in curries and pickles from West and South India. It is normally found in a powered version and often sold in a bright yellow tub.
BASIL-DRIED Basil is a member of the mint family. In ancient times it was known as the herb of kings. Basil goes well with other herbs, spices and flavourings like thyme, garlic, oregano and lemon. An after dinner tea can be prepared with basil and mint.
CAPERS - NASTURTIUM SEEDS, DRY SALTED CAPERS Chopped capers are included in a wide variety of classic sauces including, tartare. remoulade and ravigote. Sauces using capers are traditionally served with boiled mutton, but you can try this sauce on salmon, pan-fried or grilled fish, with the addition of a little grated lemon rind. Capers are also widely used in Italian cuisine, as flavoring in antipasto salads and as a topping on pizza.
CARAWAY - SEEDS AND GROUND Caraway seeds can be used in savoury and sweet dishes. They are extensively used in Eastern European. German and Austrian cuisine. Caraway has long been used to flavour cheese. Caraway can be found in soups, goulash, breads, cakes and biscuits. Sausages and other meat preparations are seasoned with caraway. Caraway is an important ingredient in the liqueur Kummel, in Aquavit, a drink enjoyed by the Scandinavians, and as an ingredient in gin and Schnapps
P a g e | 64
CARDAMOM SEED - BLACK, WHITE, GREEN & GROUND
Cardamom
is an essential ingredient in the preparation of both savoury and sweet dishes, universally. It is mainly used in Indian dishes: curries, pilaus, garatn masala and other spice mixtures. It also enhances Indian sweetmeats and desserts such as kulfi milk puddings. You will also find this spice used widely in Scandinavian cooking. Arabic coffee is flavored with cardamom and is a symbol of Arabic
CASSIA Cassia, also known as Chinese cinnamon, is generally used in savoury dishes. It is closely related to cinnamon and is often
Cassia has a strong, sweet taste and aroma more like
cinnamon. Cassia is an ingredient in mixed spice, pickling
spices and Chinese five
spices. Cassia is good with stewed fruits such as rhubarb and apple. It is also used in the East for pickles, in curries and spicy meat dishes where it imparts a warm aromatic f lavour.
CELERY SEED - GROUND Whole celery seeds can be added to bread dough or when making cheese biscuits, and both may be served with soups and savoury dishes. It can be sprinkled over grilled tomatoes or salad, egg or fish dishes. Whole celery can also be added to bread dough or biscuits. Grinding the seeds with either salt or peppercorns in the required proportions makes both celery salt and celery pepper. These seasonings are best made when required.
CHAAT MAS ALA Chaat is an Indian light salad snack sold traditionally by food hawkers. It has a tangy taste and always contains amchur (mango powder), jeera (ground ginger) and kala namak (black salt). Other ingredients for the masala may vary and contain black peppercorns, ajwain seeds, pomegranate seeds, asafetida, cayenne pepper, and garam masala.
P a g e | 65
CHANA DALL Ghana daal is a type of split chickpea and it is often confused with yellow split pea. Both are from the same family and the flavour is similar. There are several varieties of chickpeas in India. It is very popular in Punjab and the northern states. It is also used in Kerela where it is made into a sweet for one of the well-known festivals. the Onam.
CHAROLI Charoli is tiny and resembles a small bean. It tastes sweetish, and almost musky but not really nutty. Used primarily as a garnish.
CHILLIES RED & GREEN - WHOLE, CRUSHED, PASTES, DRIED, PIKLED The chilli flavour enhances the cooking of tropical countries with bland staple foods. Curries from India, Thailand, Malaysia and Indonesia all rely on
chillies
for
their
characteristic flavours. It is perhaps the most widely used ingredient in India today. The Portuguese are thought to have introduced chillies to India. Some European countries like Italy and Northern European countries
CINNAMON - GROUND, STICKS Cinnamon is used in many dishes from around the world. The quills or cinnamon sticks are usually added whole to rice dishes, meat and poultry dishes, mulled wine and punches. Ground cinnamon is used with traditional spices in baking rich cakes, pastries, and biscuits.
CLOVES
P a g e | 66
Cloves are included in many classic spice mixtures, including Chinese five spice powder, Indian and Oriental curry powders, spices for mulling wine and ground mixed spices for baking. Whole cloves are frequently used to flavour cooking for simmering fish, meat and poultry. Indian rice is sometimes cooked with cloves, to give it a distinct flavour. Ground cloves are used to spice rich fruitcakes, gingerbreads, biscuits, and puddings. It is also effective for those suffering from toothache: a cotton bud is soaked in clove oil and applied to the tooth to relieve pain.
CORIANDER Coriander is also known as Chinese parsley, or cilantio and is used by most Indian households as an essential ingredient in cooking. Fresh coriander is a very versatile herb, and can be used in Meat, fish , and poultry doshes. It is also widely used in vegetarian cooking as it enhances the flavour and taste of the dish. Whole or ground coriander can be used in chutneys, particularly with green tomatoes.
CUMIN SEEDS - WHITE, BLACK & GROUND Ground cumin is very popular in cuisines which are generally highly spiced, for example in Indian. Middle Eastern. North African, and Mexican cooking. Cumin is also an Essential ingredient in most curry powders and garam masala. It is a warm sweetish spice, and is added to soups and stews, especially Moroccan lamb dishes and Mexican meat dishes
CURRY LEAVES These small oval leaves come from the Murraya koenigi plant, which eventually grows into a tree. It has a powerful aroma and can be used fresh or dry. They are widely used in Madras style curry powders and pastes, and in shellfish dishes. One of the best ways to use curry leaves is to fry mustard seeds in hot ghee, then add a little asafoetida and
P a g e | 67
several curry leaves for just a few seconds, before stirring all into a plain dhal dish. If the leaves are added whole, remove them before serving.
DILL SEED Dill seeds are usually found in jars of pickled cucumbers. Crushed dill seeds blend well with almost all fish dishes. Dill is also good with egg dishes particularly when preparing egg mayonnaise. Use dill vinegar or crushed seeds to make a dressing for a mixed seafood salad, coleslaw, or potato salad. Dill can be added to home-made bread to serve with vegetable soups, such as carrot or tomato soup.
FENNEL SEED Fennel has a great affinity with fish dishes. It also compliments pork arid lamb. The crushed seeds are used in salad dressings and in mayonnaise to serve with fish. Ground fennel is used in many curry powders and in Chinese five spice powders. Crushed seeds are used in savoury and sweet baking, e.g. in breads, doughs, cakes and biscuits.
FENUGREEK Fenugreek is rich in protein, minerals and vitamins, which makes it an important ingredient in vegetable and dhal dishes eaten in the poorer areas of India. It has small oval bitter tasting leaves and has a flavour. The small seeds resemble tiny irregular beige stones and are very
hard
to
grind.
Fenugreek is fried or roasted before use to reduce the pungency. The leaves in India are called Methi, widely used in Indian cooking combined with vegetables such as spinach and potato. Fenugreek seeds are used in spiced fish dishes and vegetable curries.
P a g e | 68
FIVE SPICE Five spices is a mixture of equal quantities of Szechwan pepper, cinnamon or cassia, cloves, fennel seeds and star anise. Use in chicken, red-cooked meat and pork dishes with Soy sauce. Grind all ingredients to a fine powder.The aroma of this spice always seems to dominate the Chinese supermarket.
GALANGAL Galangal is sometimes known as Siamese ginger and is used in all the cuisines of South East Asia, particularly in seafood and chicken dishes. It is frequently pounded with onion, garlic, chillies and ginger to make a spice paste. Slices are added to Thai soups with shreds of lemon grass and lime leaves.
GARAM MASALA Garam masala is a blend of spices, which can be used as a dry mixture or as a paste. The flavours can be mild and fragrant or more spiced. This depends largely on the cook and the style in which the masala is prepared.
GARLIC Garlic is highly valued for its medicinal and culinary properties. It is an essential ingredient in a variety of dishes around the world with ginger, onion and chilli, it forms a combination of flavours that is familiar in Asian and Oriental dishes. Garlic is widely used in both Eastern and Western dishes in curries, casseroles and sauces. It flavours fish. meat, poultry and vegetarian dishes.
P a g e | 69
GHEE Ghee is traditionally made from home-made butter. It is available in two forms: pure ghee made from butter, and vegetable ghee. Very pure ghee seldom solidifies.
GINGER - DRIED, PASTE AND GROUND Ginger is commonly used in Indian and Chinese cooking. You can use it whole or grind it or use as a paste. Pastes can also be found in supermarkets, sold in jars. You can make it by pureeing fresh ginger in a blender. The paste will keep for about 2 months refrigerated. Mix a little oil with the puree to keep it fresh and make it last longer.
HORSE RADISH - DRIED - FRESH Horseradish is a potent gastric stimulant and is the perfect accompaniment for rich or fatty foods. It is richer in Vitamin C than lemons or oranges. To prepare fresh horseradish, peel only the required amount and grate, or shred in a food processor. It is used as an accompaniment to beef, steaks, venison an d strong fish.
JAGGERY Jaggery is an unrefined sugar made in rural areas of India by boiling down sugar cane juice. It is used in sweet and savoury dishes and to make desserts. Jaggery is also sold in blocks and has a delicious fudge flavour. It is available in most Indian shops. It can sometimes be substituted by demerara sugar, although the flavour cannot be compared.
JUNIPER BERRY
P a g e | 70
Juniper is used in the production of gin, liqueurs, bitters and Swedish beer. It can be used as a seasoning for game birds, venison, duck, rabbit, pork, ham and lamb. Juniper is said to restore youthful vigour to the ageing.
KABULI CHANNA These are large white chickpeas cultivated in the North of India, mainly Punjab. In many parts of India they are known as Bengal Gram.
KAFFIR LIME LEAVES Used mainly in Thai and Indonesian dishes. Kaffir Lime leaves are finely shredded and added to soups and curries. They are also used to add flavour to fish and chicken dishes.
LEMON GRASS Lemon Grass, also known as Citronella, features in many dishes, including soups, marinades, stir fries, curries, salads and pickles. Ground dried Lemon Grass can be used in place of fresh. In South America, refreshing tea is made by infusing the leaves in water.
LIQUORICE Liquorice is used in the making of Guinness and to flavour the Italian liqueur sambuco. as well as other beers and soft drinks
MACE Mace is sold either as whole blades or as the ground spice. It is used in savoury dishes. Mace is well established in classical cooking.
P a g e | 71
It is also used to flavour milk based sauces like bchamel, and widely used in processed meats, such as sausages and charcuterie. Pickles and chutney can be seasoned with mace.
MAHLEBI Mahlebi is usually used in the Middle East and Turkey. The ground spice is used in breads, biscuits and pastries. The bouquet is distinctly nutty, with hints of almond and cherry. The taste is slightly s lightly bitter, but not unpleasant.
MANGO POWDER Mango powder is used mainly in vegetarian dishes and it is usually added towards to the end of the cooking process so that its sharp, yet slightly sweet-sour flavour, is still detectable when the food is served. In the Indian subcontinent, mango powder keeps better than fresh tamarind or lemons due to the high temperatures-there. Mango powder is added to soups, curries, marinades and chutneys.
MOONG DAL Another well known lentil, Moong dal is well known for its use in religious ceremonies. Moong kheer is normally served on happy occasions. It is normally eaten prepared thick and is seldom pureed. You can make a delicious snack by first soaking and then roasting in a wok or khdhai with minimul oil known as mogar.
MUSTARD Mustard is a crucial ingredient in cooking. The various kinds of whole seeds, powdered ground seeds, prepared pastes and oil are well used. The white seeds are used in pickling, and the brown seeds are used in curry powders and in spiced ghee.
P a g e | 72
Seeds can be cooked in hot oil until they pop and turn grey and can be stirred into a variety of vegetable dishes or dhal. Mustard is used in salad dressings and mayonnaise, and is also added to cheese sauce. A few spoonfuls of mustard powder in a bath arc believed to relieve and soothe muscular aches and pains.
MUSTARD OIL Mustard oil is used in making pickles. Heat some oil, and add a couple of red chillies. When cool, discard the chillies and use the oil as desired.
MUSTARD SEED Mack mustard seed is most commonly used in India, although most other varieties of seeds are grown in India as well.
MGELLASEED Nigella is also known as black caraway, black cumin, or wild onion seed, and is one of the five spices in Bengali five spices. It is widely used in Indian cooking, in dhal and vegetable dishes, pickles and chutneys. The seeds are often scattered on naan bread, where they give a peppery flavour. It is widely used on bread baked in the Middle East.
NUTMEG Nutmeg is a traditional flavouring for cakes, gingerbreads, Mulled alcoholic drinks are enhanced with the addition of little nutmeg. Nutmeg can be used in risotto, tomato sauce or fish sauces. chicken pies, lamb chops and mashed potatoes. It can also enhance the flavour of hot milk drinks.
PAPAYA SEED - CRUSHED OR FRESH The plant sap, which is tapped from the trees like rubber, is rich in the enzyme papain, which is an efficient meat tenderiser of commercial value. Both fruit and seeds contain
P a g e | 73
papain. Crushed papaya seeds are also known as pawpaw. Pawpaw can be added to minced meat for koftas or used to marinade meat. The meat when cooked will be tender, with a peppery flavour.
PAPRIKA Paprika or Hungarian pepper, rose paprika, pimento pepper, sweet paprika are fine powders made of mild varieties of pepper. Paprika is mild to pungent and sweet, with a hint of bitterness. Hungarians have adopted this as their national spice, using it in their favourite dishes such as goulashes, stews and chicken dishes. Paprika is also widely used in Spanish and Portuguese dishes.
PEPPER - GROUND, BLACK, WHITE, CAYENNE, COARSE, PINK Pepper is one of the most resourceful spices, used in almost all Savory dishes. Black and White are the varieties most commonly used in Black pepper is used in fruitcakes and gingerbread. It can also be served as a light seasoning for fresh fruits
SZECHUAN PEPPER This pepper is mostly used in Chinese cookery, especially with chicken and duck. Szechuan pepper is one of the spices in Chinese five-spice powder, and is used in Japanese seven flavour seasoning mix.
POMEGRANATE SEED Crushed pomegranate seeds are sprinkled on the popular Middle Eastern dip, humus, and are also used in fruit salads from the region. Pomegranate seeds in Indian cooking are often used as a souring agent.
POPPY SEED
P a g e | 74
The creamy coloured poppy seeds are more common in India, where they are ground and used as a thickening agent in curries and sauces. They are also used in certain Indian breads. The dark seeds are popular as a crunchy topping for Western breads and biscuits, savoury and sweet. The seeds are used as a baking ingredient in German and Eastern European breads, cakes, biscuits and pastries. Dry-fried seeds can be used in salads and salad dressings, e.g. in potato, tomato, egg or pasta salads or coleslaw.
SAFFRON - STRANDS AND POWDER Saffron is added to special dishes in many cuisines, for its distinctive flavor and striking colour. Pilaus from India and rice dishes from the Mediterranean - like Spanish paella and Italian risotto Milanese - are all flavoured with saffron. This spice is also used in sweet and milk recipes: milky rice, vermicelli puddings and sweet custard like desserts from India, for example.
SALT Suit is used universally as a seasoning ingredient to give both savoury and sweet cuisines an edible taste. Salt is also widely used in preserving meat, fish and vegetables.
SESAME - SEED, OIL, DRIED Sesame oil is used in margarines and as a cooking medium and flavoring ingredient. He seeds are ground to a paste and used in a Middle Eastern dip called humus. Sesame oil is also used in Chinese food as a flavoring. The seeds are sprinkled on sesame prawn toasts before they‟re deep fried, and are also sprinkled over Chinese toffee apples. Both oil and seeds are used in Singaporean, Malaysian. Indonesian and Japanese cuisine. In Greek and Turkish cuisine, seeds are scattered on bread and biscuits. In Greek and Turkish cuisine, seeds are scattered on bread and
STAR ANISE - GROUND POWDER
P a g e | 75
Star anise is one of the most important spices in Chinese cooking. It is the dominant flavour in Chinese five spice powder. It is also used as a flavouring in alcoholic drinks such as pastis and anisette, and in confectionery.
SUMAC Sumac is generally used in Lebanese, Syrian, Turkish and Iranian cuisines. The berries can be used whole or they can be ground or cracked, then soaked for about 15-20 minutes in warm water and squeezed to release the juice. Ground sumac is applied to fish, chicken, and meats before cooking to give some flavour. The juice can be used in marinades and salad dressings.
TAMARIND Tamarind can be found in oriental stores in slices, as a block or as a concentrate. Tamarind is a standard ingredient throughout the Indian Sub Continent and Southeast Asia. It is used in curries, chutneys. lentils beans and soups. Tamarind has a particular sour taste and is substituted in the Western countries by lime juice. Tamarind is also an ingredient in Worcestershire sauce.
TURMERIC Turmeric is used as an ingredient in curries, contributing flavour as well as the yellow colour. It is also used in chutneys and pickles. Indian rice, vegetable and dhal dishes. It is also used in North African dishes to spice lamb and vegetables.
VANILLA - PODS, SUGAR, ESSENCE
P a g e | 76
Vanilla is added to cakes, biscuits, desserts, and puddings. It has a very traditional and fine flavour which is highly fragrant, exotic and has a memorable aroma. It is used to flavour confectionery and has a special affinity for chocolate.
PALM VINEGAR Palm vinegar is a juice from the Palm Tree. The tree has a jugular vein, which is tapped so that a milky fluid is released into pots tied beneath. The liquid is collected overnight and then drunk early in the morning. After midday it begins to ferment vigorously and becomes undrinkable. It is then used for making bread, and the remainder is matured into vinegar. A spirit is distilled from the must and is known as feni in Goa and arrak in southern India. The British adopted the word Toddy when they give the patient whisky and hot water.
VINEGAR - MALT and WHITE Vinegar is an essential item in every kitchen. Flavoured vinegars add another dimension in the preparation of dressings, mayonnaise, marinades, sauces and preserves. Use white or red wine vinegar, sherry or cider vinegar as a medium for a huge range of spice flavours. Malt vinegar is best left as a condiment or for pickling and preserving. Flavoured vinegar can be made in two ways: where strong flavours are used and or required, for example with garlic, the vinegar is heated to extract the maximum flavour.
ZEDOARY Zedoary, sometimes known as wild turmeric, is bright yellow in color. It is supposed to be used for medicinal purpose. You can peel and chop the root with turmeric and ginger to make a spice paste for lamb and chicken curries.
P a g e | 77
Achiote Seed Achiote is the musky – flavored seed of the annatto tree. It is used for both colouring and flavorings food, usually as a base of seasoning pastes for meat and fish dishes. Buy whole seeds when they‟re a rusty red color: brown seeds are old and flavourless. Achiote seed is also called annatto which, in its paste and powder form, is used as a coloring agent for margarine and cheese.
Ajowan; Ajwain Ajowan tastes similar to thyme, but stronger and less subtle. A native of southern India, its light brown to purple-red seeds resemble celery seeds in size and shape. Ajowan is most commonly added to chutneys, curried dishes, breads and legumes. Coming from the same botanical family ' as cumin and parsley, it is also known as carom and bishops weed.
Aleppo Pepper These moderately hot red chilies from Turkey and Northern Syria are sun-dried, seeded and crushed. Also known as Halaby pepper. It is the preferred capsicum for adding the gentle edge of authentic Mediterranean flavour and fragrance. allspice
Allspice Allspice is a member of the myrtle family, grown primarily in Jamaica. The berry is a sort of reddish-greenish-brown, and is about the size of a pea and can be purchased whole or ground. The spice is so named because it tastes like a combination of cinnamon, nutmeg and cloves.
Amchur
P a g e | 78
Unripe mangoes are sun-dried and ground to a powder which is used to give a sour tang to many East Indian dishes including meats, vegetables and curried dishes. It is also called simply mango powder.
Anaheim chile [AN-uh-hime] Named after the California city, the generally mild Anaheim is one of the most commonly available in the United States. It is usually medium green in color and has a long, narrow shape. The red strain is also called the chile Colorado. Anaheim chiles can be purchased fresh or canned and have a sweet taste with just a hint of bite. Anaheims are frequently stuffed and commonly used in salsas.
Ancho Chile [AHN-choh] This broad, dried chile is 3 to 4 inches long and a deep reddish brown; it ranges in flavor from mild to pungent. The rich, slightly fruit-flavored ancho is the sweetest of the dried chiles. In its fresh, green state, the ancho is referred to as a poblano chile.
Anise [AN-ihss] Anise leaves and seeds both have a distinctive, sweet licorice flavour. The greenish brown, oval-shaped anise seed is generally used though, flavouring a variety of confections as well as stews, vegetable dishes and drinks.
Annatto [uh-NAH-toh] see achiotc.
Arroz [ah-ROHS] The Spanish word for rice.
P a g e | 79
Asafetida; Asafoetida [Ah-Sah-F eh-Teh-Dah] A flavouring obtained from a giant fennel-like plant that grows mainly in Iran and India. Its used in many Indian dishes and can be found in powdered or lump form in Indian markets. Asafetida has a fetid, garlicky smell and should be used in very small quantities.
Avocado Leaves Avocado leaves can be used whole, though we recommend toasting them slightly in a pan, then grind with a mortar and pestle to release their subtle fragrance of anise and hazlenut. Use in moles, stews, and chicken or fish dishes.
Bay leaves The large dried leaves of the bay laurel tree are one of the oldest herbs used in cookery.
Bengal gram Bengal gram is used whole in lentil curries. The flour (besan) is used to prepare bhajias and may be used to flavour and thicken curries.
Besan Flour made from Bengal gram or channa dal, sometimes called gram flour. Indian cooks use besan lo make batter for vegetables or fish, or as a thickening agent for sauces.
Black cumin Black cumin (kali jeera) is a rare variety, smaller and sweeter than regular cumin. Preferred in Northern India for meat dishes (kormas) and rice dishes (biryani). It is also known as Imperial cumin referring to its popularity with visiting Moghul emperors.
Black-Eyed Peas
P a g e | 80
These white kidney shaped beans with a black eye are available dried or canned.
Bsteeya [Bs-TEE-Yah] A Moroccan dish of phyllo pastry filled with shredded chicken, ground almonds and spices. The pie is baked until a crisp golden brown, then sprinkled with confectioners sugar and cinnamon. Also spelled bastela. bastila and bisteeya.
Baba Ghanoush; Baba Gannoujh [bah-bah gah-NOOSH] A Middle Eastern puree of eggplant, garlic, olive oil. lemon juice and tahini. Its used as a spread or dip for pita bread.
Borage Bright flowers and hairy leaves distinguish this European herb whose flavour is reminiscent of cucumber. Both the flowers and leaves are used in salads, but the leaves must be chopped finely so their hairy texture isn‟t off putting. The leaves are also used to flavour teas and vegetables.
Burnet [BER-niht] Native to Europe, burnet includes any of several herbs, the most common being salad burnet. Its leaves are used in salads and with vegetables, having a fragrance similar to cucumber.
Cardamom [Kar-Duh-Muhm] A member of the ginger family, cardamom grows in many tropical areas including India, Southeast Asia and South and Central America. Cardamom pods contains about 20 tiny
P a g e | 81
seeds. Cardamom has a pungent aroma and a warm, spicy-sweet flavor. Its widely used in Scandinavian and East Indian and mid-Eastern cooking. This aromatic spice has a warm, spicy-sweet flavour. Cardamom seeds may be removed from the pods and ground, or the entire pod may be fried in ghee or oil for several minutes to release its oils. Usually cardamom is added before a dishs other ingredients are browned. The pod is quite bitter and should be discarded after frying..
Cascabel Chile [Kas-Kuh-Behl] A dried, plum-shaped, dark red coloured chile, about 1 in diameter. Cascabel means little round bell or rattle in Spanish, a name alluding to the rattling sound this chile makes when shaken. With its rich nutty flavour and medium heat, it is excellent in sauces, soups and other cooked dishes. The cascabel chile is also known as chile bola .
Cassia From the dried bark of the cassia tree, it is similar to cinnamon, but with a more robust flavour, appropriate for combining with the intensity of other Asian spices. Cassia is also known as Chinese cinnamon.
Cayenne Chile [Kl-Yehn] An extremely hot bright red chile. 3 to 5 long and about 1/2 an inch in diameter. Cayennes are generally sold dried as cayenne pepper and used in soups, sauces and stews.
Cellophane Noodles [Sehl-Uh-F ayn] These translucent threads are not really noodles in the traditional sense, but are made from the starch of green mung beans. Sold dried, they must be briefly soaked in hot water before using in most dishes, except when added to soups. They can also be deep-fried.
P a g e | 82
Other names for cellophane noodles include bean thread, Chinese vermicelli, glass noodles and harusame.
Chaini dlial This is a round split yellow lentil, similar in appearance to the smaller moong dhal and the larger yellow split pea. which can be used as a substitute. It is used as a binding agent in some dishes and is widely available from Indian stores.
Ehapati (ata) flour This is a type of whole meal (whole-wheat) flour available from Indian stores and is used to make Chapatis and other breads.
Charleston hot chile A variety of cayenne, this fiery hot chile is 3 to 4 long, changing from yellow to orange to crimson red as it ripens.
chervil [CHER-vuhl] A delicately-flavoured parsley, this aromatic herb has curly, dark green leaves with a hint of anise flavour. It is one of the main ingredients in fines herbes. Chervil is also called cicily and sweet cicily .
Chilaea Chile [chih-LAH-kuh] A mild to medium-hot chile that, when dried, is known as the pasilla. The narrow chilaea can measure up to 9 inches long and often has a twisted shape. It turns from dark green to dark brown when fully mature.
P a g e | 83
Chile; Chili Pepper There are over 200 varieties of chiles, varying in length from a 1/4-inch to 12 inches and in shape from long and narrow to plump and round. Their heat quotient varies from mildly warm to fiery hot. A chiles colour can be anywhere from green to yellow to red to black. As a general rule, the larger the chile the milder it is. Small chiles are much hotter because, proportionally, they contain more seeds and veins than larger specimens. Those seeds and membranes contain most of the chiles capsaicin, the oil that gives chiles their heat. Removing a chiles seeds and veins is the only way to reduce its heat.
Chiles Rellenos [Chee-Lehs Rreh-Yeh-Nohs] This Mexican specialty literally translates as stuffed peppers, consisting of cheese-stuffed mild green chilies, covered with batter and fried until the outside is crisp and the cheese inside is melted.
Cloves Cloves are the dried, unopened flower buds of a type of evergreen found only in the Moluccas, the spice islands of Indonesia. The dark brown spice is named for its nail shape clavus being the latin word for nail. The cloves pungent flavour goes well with baked ham, mulled wines etc.
Chipotle Chile [Chi-Poht-Lay] This hot chile is a dried, smoked jalapeo. The brown chipotle has a wrinkled, dark brown skin and a smoky, sweet, almost chocolate flavour. The chipotle morita is slightly hotter and smaller. Use sparingly to add heat and an exquisite smoky flavour to a soup, salsa or sauce. Chipotles come dried, pickled and canned in adobo sauce.
P a g e | 84
Coriander [Kor-Ee-An-Dur] A native to the Mediterranean and the Orient, coriander is known for both its seeds and for its leaves. The small round beige seeds are fragrant with a unique flavour. Whole coriander seeds are used in pickling and for mulled drinks. Ground, it is used in curries, baked goods, soups and in many spice blends. Fresh coriander leaves, commonly called cilantro or Chinese parsley, have a distinctive flavour that lends itself well to the highly seasoned cuisines of India, the Caribbean, Mexico, and the Orient
Cumin [KOO-Hihn] These aromatic, nutty flavoured seeds is one of the most frequently used spices in Middle Eastern, Indian. Asian. Mediterranean and Mexican cuisines. It is used whole or ground to make a powder. It is recommended that cumin be fried or roasted before using to release its full flavour.
Curry The word curry is said to derive from the Tamil word keri meaning bazaar. Others claim it is from the southern Indian word kari. meaning sauce. Curries exist throughout Asia in many different dishes. Thailand. China, India. Japan. Singapore etc. all prepare curries, each is different, but all are pungent and spicy, although the level of heat (from peppers) varies.
Curry Leaf This fragrant herb looks like a small shiny bay leaf, with a strong fragrance. Choose fresh bright green leaves when possible, or frozen leaves. Dried leaves have little of the flavour.
Daikon [Dl-Kuhn]
P a g e | 85
A large Asian radish with a sweet fresh flavour and crisp white flesh. The skin can be creamy white or black, ranging in size from 6 to 151ong with a 2 to 3 diameter. Daikon is used raw in salads or cooked in a stir-fry.
Epazote [Eh-Pah-Zoh-Teh] Epazote is a pungent herb with pointed serrated leaves, a native of tropical America. Epazote is essential for making Mexican bean dishes, with a unique flavour best described as aromatic and pungent, slightly citrus and bitter. Epazote is a perfect addition to bean dishes because it is carminative, which means it reduces gas. Also known as Mexican tea and wormseed.
Fenugreek - fresh leaves [FEHN-yoo-greek] Sold in bunches, fenugreek has very small leaves and is used in salads or to flavour meat and vegetarian dishes. Discard the bitter stalks. Native to Asia and southern Europe.
Fenugreek Seeds [EHN-yoo-greek] When roasted, fenugreek seed tastes vaguely like maple syrup. Its pleasant bitter flavour lends itself to curry blends, chutneys and rich vegetarian stews.
Fennel [FEHN-uhl] There are two main types of this aromatic plant, both with pale green, celery-like stems and bright green, feathery foliage. Florence fennel, also called finocchio, is cultivated throughout the Mediterranean and in the U.S. It has a broad, bulbous base thats treated like a vegetable. Both the base and steins can be eaten raw in salads or cooked in a variety of methods such as braising. sauteing or in soups. The greens can be used as a garnish or snipped like dill and used for a last-minute flavor enhancer. When cooked, its anise-like flavour becomes lighter than in its raw state. Common fennel is the variety
P a g e | 86
from which the greenish-brown fennel seeds come. The seeds are available whole and ground and are used in both sweet and savory foods and drinks.
Fines Herbes A mixture of very finely chopped herbs. The classic combination is chervil, chives, parsley and tarragon though marjoram, savory, burnet or watercress may be included as part of the blend. Because they quickly lose .their flavor, fines herbes should be added to a cooked mixture shortly before serving. Unlike Bouquet Garni they are not removed from the dish before serving. Its primary use is in egg dishes, but it is also good with lighter-flavoured fish. In dishes where you add parsley for color, this is a nice variation you will get the same brightness with a little different flavour. Since the flavor is very light, like parsley, this blend wont overwhelm any dish.
Five-Spice Powder Also known as Chinese five-spice, this powerful blend of spices includes cinnamon, cloves, fennel, szechwan peppers and ginger. Try adding a teaspoon or two with a half cup of liquid (water, wine or broth) to flavour a stir-fry. Its also an interesting addition to fruit desserts,
Fresno chile [FREHS-noh] Short and cone-shaped, the Fresno ranges in color from light green to bright red when fully mature. Because of its heat, the Fresno is best used in small amounts as a seasoning.
Galangal; Galangale [Guh-Lang-Guhl] Galangal is a rhizome that has the peppery hotness of ginger but not the sweetness. Use it to flavour Indonesian sambais or in fish dishes with coconut milk. Also known as laos (Indonesian) and kha (Thailand). Greater galangal is most widely available with a creamy colour, while Lesser galangal has an oranger flesh and a hotter flavour.
P a g e | 87
Garam Masala A blend of several strongly aromatic spices designed to add flavour and fragrance to many Indian dishes. It also often used as a garnish. The literal Hindi translation of garam masala is hot spices.
Ginger; Gingerroot The gnarled root comes from Jamaica. India. Africa and China. Its flavour is peppery and slightly sweet, while the aroma is pungent and spicy. Fresh gingerroot is used in a variety of forms in Asian cuisine; grated, ground and slivered. Europeans and most Americans are more likely to use the dried ground form of ginger, usually in baked goods. The flavour of dried ground ginger is very different from that of its fresh form and is not an appropriate substitute for dishes specifying fresh ginger.
golden needles The delicate dried golden buds of the tiger lily have a pungent-sweet flavour for use as a vegetable and garnish for a variety of stir-fried dishes.
goma [GOH-mah] Japanese for sesame seed. Shiro goma is unhulled white sesame seed, muki goma is hulled white seed and kuro goma is black sesame seed. Goma abura is sesame seed oil. All four products are available in Asian markets.
Grains Of Paradise [Goh-Mah] Although they are related to cardamom, the flavour of this spice is very peppery and is also known as Guinea Pepper or Melegueta Pepper. Used primarily in West African cooking and ras el hanout.
Guajillo Chile [Gwah-Hee-Yoh]
P a g e | 88
The skin of this dried CHILE is shiny-smooth and a deep, burnished red. The chile is very tough and must be soaked longer than most dried chiles. The flavorful guajillo is pointed, long and narrow (about 4 inches by 1 inch). Because it can be quite hot, the guajillo is also sometimes called the travieso (mischievous) chile in reference to its notso-playful sting. Its used in bothm sauces and cooked dishes.
Gero Chile [Gweh-Roh] The generic term for yellow chiles such as banana chile or Santa Fe grande.
Habanero Chile [Ah-Bah-Neh-Roh] An extremely hot chile, it is native to the Caribbean, the Yucatan and the north coast of South America. Small and lantern-shaped, the habanero ranges from light green to bright orange when ripe . Its generally used for sauces in both its fresh and dried form.
Harissa Sauce [Hah-Riss-Ah] A hot Tunisian chili sauce of dried red chilies, garlic, caraway, coriander, cumin, mint and oil. Also found in Algeria and Morocco, it is used in cooking, particularly in the vegetable or meat tagines, though more frequently as a table condiment, rather like Indonesian sambals.
Hungarian Wax Chile A large yellow chile (4 to 6 long) that ranges in flavor from mild to medium-hot. Hungarian wax chiles, which have a distinctly waxy flavor, are also called banana chiles.
J alapeo Chile [Hah-Lah-Peh-Nyoh] Named after Jalapa. the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) chiles range from mildly hot to very hot. They have a rounded tip and are
P a g e | 89
about 2 long . jJalapeos are quite popular because theyre so easily seeded (the seeds and veins are extremely hot). In their dried form, jalapeos are known as chipotles.
J amaica ican Hot Hot Chile Chile Extremely hot, this bright red chile is I to 2 in diameter and has a distorted, irregular shape.
J unipe iper Berrie rries s Juniper berries were first used by Indians in the Pacific Northwest, who crushed the berries and cooked them with wild buffalo. They The y have a rather tart flavor which cuts c uts back some of the powerful wild gaminess of venison. The distilled oil of these berries is what flavours gin. Juniper berries are a necessity for marinades for wild boar, venison, and pork dishes; and a nd are often used in stuffing for f or all types of fowl. They might be thrown in a stew, whether beef or rabbit; and of course you cannot make an authentic sauerbraten without the addition of juniper berries.
Kaffir Lime Leaves Unlike ordinary citrus leaves, kaffir lime leaves have a pronounced flavour and fragrance that combines well with rich coconut milk and hot chili spices in Thai dishes. Very good with fish.
Kebs bsa a Spice Spice The traditional Saudi Arabian and Gulf spice blend consisting of cardamom, cinnamon, cumin, cloves, nutmeg, coriander, loomi. red and black pepper.
L emon Gras Grass s
P a g e | 90
Essential to Thai cooking, this aromatic grass has a small bulbous root with a light lemonlike flavour and aroma that mixes well with strong Asian spices. It can be used fresh by chopping or bruising its scalion-like base, or use it dried. Lemon grass is also known as citronella and sereh.
L entil ntil [Le [L ehn-T hn-Tuhl] uhl] A staple in India and much of the Middle East, this small oval pulse comes in three main varieties: The most common is the European lentil, sold with the seed coat on, with a gray-brown exterior and cream coloured interior. The Egyptian or red lentil is smaller and rounder, an orange-red colour without the seed coat. Also there is the yellow lentil. All lentils are used after having been dried once ripened.
L oom oomi [Loo [L oom m-Ee -E e] In Iraq and Oman, ripe limes are boiled in salt water and sun-dried until their interior turns dark. The resulting spice, called ca lled loomi, is often used to impart im part a distinct citrus odour and a sour tang to legumes and meat dishes. In Iran powdered loomi is also used to flavour basmati rice. Also called leimoon Basra, leimoon aswad and leimoon omani. Dried limes can be used in powdered form or whole (usually pierced).
Mace And Nutm Nutmeg Both are found on the same plant. The nutmeg is the inner kernel of the fruit. When ripe, the fruit splits open to reveal bright red arils which lie around the shell of the nutmeg and once dried are known as mace blades. The flavor of both spices is very similar warm, sweet and aromatic, although nutmeg is more delicate than mace. Both spices are also sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings and custards; eggnogs and mulled drinks; or use as a flavoring in desserts.
Mexican Oregano
P a g e | 91
Mexican oregano has a considerably stronger flavour (with more anise flavour) than its European cousin. It is very aromatic and sweet smelling, combining well with chiles, cilantro and epazote.
Molcajete And Tejolote [Mohl-Kah-Heh-Teh][Teh-Hoh-Loh-Teh] A molcajete is a Mexican mortar made of black basalt, for grinding chilies and sauces. The tejolote is the pestle.
mulat ulato o chile chil e [moo [moo-L -L AH -toh] This long dark brown chile is a type of dried poblano. It has a light fruity and smoky flavour. The mulato is essential for making MOLE.
Mung Bean Widely used in both China and India, mung bean is most commonly used to grow bean sprouts. A small dried bean with yellow flesh and a skin that is normally green but sometimes yellow or black. Dried mung beans are ground into flour, which is used to make noodles in China and a variety of dishes in India.
Nig Ni gella Seeds [Ni-J [Ni -J ell-Ah] -Ah] These tiny black seeds have a nutty, slightly bitter, peppery flavour. They are used in India and the Middle East as a seasoning for vegetables (eggplant, pumpkin) and breads. It should be fried or dry roasted before use to enhance its flavour. Also called black onion seeds or kalongi.
Orange-Blossom Water Sold bottled, the essence distilled from orange-blossom petals and used principally to perfume desserts.
Panch nch Pho Phoron; ron; Pan P anch ch Phora
P a g e | 92
Panch phoron is a Bengal classic mixture of five spices; cumin, black cumin, mustard, fenugreek and fennel seeds. It is rarely ground, though should either be toasted or fried in oil before using in vegetable dishes and chutneys.
Pasilla Chile [pah-SEE-yah] In its fresh form this chile is called a chilaca. Its generally about 7 long and 1 in diameter. The rich-flavored, medium-hot pasilla is a blackish-brown color, which is why its also called chile negro. Its particularly good for use in sauces.
Pepitas [Puh-PEE-Tahs] Pumpkin seeds are a popular ingredient in Mexican cooking. With their white hull removed, they are a medium-dark green and have a deliciously delicate flavor, which is even better when the seeds are roasted and salted. Pepitas are sold salted, roasted and raw, and with or without hulls.
Peppercorn Pepper is a berry that grows in grapelike clusters on a climbing vine (Piper nigrum) native to India and Indonesia. The berry is processed to produce three basic types of peppercorn black, while and green. Black peppercorns are picked when the berry is not quite ripe, then dried until it shrivels and the skin turns to black. Its the strongest and hottest flavoured of the three. Among the best black peppers are the Tellicherry and the Lampong. The white peppercorn has been allowed lo ripen, after which the skin is removed and the berry is dried, resulting in a smaller, light-tan berry with a milder flavour. White pepper is usually used in light-coloured sauces or foods where black pepper would stand out. The green peppercorn is the soft, underripe berry thats usually preserved in brine. It has a fresh flavour thats less pungent than the black or white.
P a g e | 93
Pepperoncini [pep-per-awn-CHEE-nee] Also called Tuscan peppers . these thin, 2 to 3 chiles have a bright red, wrinkled skin. They have a slightly sweet flavor that can range from medium to medium-hot.
Pequn Chile Tiny (about 1/2-inch-long). oval, dried chiles are a beautiful red-orange color. Their flavor is slightly sweet and smoky and their heat quotient fiery. The pequn is also called chile pequeo . Its wild form is known as tepn or chiltepn.
Pimiento; Pimento [Pih-Myehn-Toh, Pih-Men-Toh] A large, red. heart-shaped sweet that measures 3 to 4 inches long. Pimiento is the Spanish word for pepper. It is sweet though more aromatic than that of the red bell pepper. Canned and bottled pimientos (halves, strips or pieces) and are the familiar red stuffing found in green olives. Much of the pimiento crop is used for paprika. Pimento is the name of the tree from which allspice comes.
Poblano Chile [Poh-BLAH-Noh] This dark green CHILE has a mild rich flavour. It is about 4 to 5 inches long, tapering from top to bottom in a triangular shape. Poblanos are found in central Mexico, though they are now also grown in the U.S. Southwest. In their dried state theyre known as ancho or mulato chiles.
Ras El Hanout [raz-el-HAHN-ut] The exotic Moroccan spice blend that translates as head of the shop, indicating this is the spice merchants best. The mixture consists of at least 12 ingredients, but often it has as much as 50! Spices in the mix may include: cumin, ginger, black pepper, cinnamon, cayenne, allspice and cloves, to the rarer monks pepper, xylopia pods, grains of paradise
P a g e | 94
and rose petals. Depending on the occasion, the mixture may include hashish or aphrodisiacs like the Spanish fly beetle.
Ristra [REES-Tra] A Spanish term referring to a handstrung rope of foods, usually chiles or heads of garlic.
Rose Water Sold bottled, the essence distilled from rose petals and used principally to perfume desserts.
Saffron [Saf-Ruhn) The yellow-orange stigmas from the crocus sativus. a small purple crocus, is considered the worlds most expensive spice. Each flower has only three stigmas which must be hand-picked and dried. It takes 14.000 stigmas for a single ounce of saffron. Saffron is grown in a number of regions, though the Spanish saffron Mancha First Quality is considered the cream of the crop. Always buy saffron whole because most ground product has been cut with something like turmeric. There is no good reason to grind it before you use it (let it soak in a few tablespoons of warm water for 10 minutes or more.)
Santa Fe Grande chile These small, tapered, conical peppers are yellow, orange or red. depending on maturity. Santa Fe Grandes have a slightly sweet taste and are medium-hot to hot in spiciness
Sansho[SAHN-show] A mildly hot Japanese seasoning made from the dried and powdered berries of the prickly ash
P a g e | 95
tree. Its from the same berry that the Chinese call szechwan pepper..
Sat; Satav [sah-TAY] An Indonesian favorite consisting of small marinated cubes of meat threaded on skewers and grilled or broiled. Sat is usually served with a spicy peanut sauce.
Scotch Bonnet Chile This small (1 to 1 1/2 inches in diameter), irregularly shaped chile ranges in color from yellow to orange to red. The Scotch bonnet is one of the hottest of the chiles and is closely related to the equally fiery habenero.
Scoville Units Chile hotness is rated in Scoville units. Scoville Units are the measurement of capsaicin level (the oil that makes chilies hot).The hottest pepper on record is the habaero/Scotch bonnet which some claim are the same pepper and others claim are slightly different varieties. Habaeros are rated at 100,000 to 350.000 Scoville units. By contrast, the lowly Serrano comes in at about 5.000 to 15.000 Scoville units.
Serrano Chile [Seh-RRAH-Noh] A small (about 1 1/2 inches long), slightly pointed chile that has a very hot, savory flavor. As it matures, its green skin turns bright red, then yellow. Serranos can be used fresh or cooked in various dishes such as guacamole and salsa. The dried serrano chile is called chile seco, and is generally used in sauces.
Spearmint
P a g e | 96
One of the oldest of culinary herbs, spear-mint is used in a variety of Mediterranean dishes. It is the variety used in mint tea.
Star Anise This dried, star-shaped fruit grows on small evergreen trees in China and Vietnam. A dark brown pod that contains a pea-sized seed in each of its eight segments. Its smokey, licorice flavour makes it a distinctive ingredient in Chinese braised dishes and Malaysian curries. Or, use it as a garnish.
Sumac; Sumaq[Soo-Mak] This tart red-purple spice is ground from the berries of the Middle Eastern sumac shrub. Sumac is very popular in Turkey and Iran, where it is sprinkled liberally over rice. It is often mixed with freshly cut onions and eaten as an appetizer.
Szechwan pepper; Szechwan [SEHCH-wahn] Though not related to the peppercorn family. Szechwan berries resemble black peppercorns, from the Szechwan province of China, this mildly hot spice comes from the prickly ash tree. Szechwan pepper has a distinctive flavor and fragrance, slightly reminiscent of camphor. Szechwan pepper is also known as fagara, sansho and Sichuan pepper. Dry roast before using.
Tahini [Tah-Hee-Neej Tahini is a thick paste made of ground sesame seed Its used in Middle Eastern cooking to flavouring base in various dishes such as hummus.
Tamarind [TAM-uh-rihnd] The pulp of tamarind pods, which grow as the fruit of large trees native to Asia, India and north Africa. The pulp is dried and frequently concentrated. It is used to add a fruity
P a g e | 97
sourness to many East Indian and Middle Eastern dishes. Tamarind pulp, which keeps indefinitely on the shelf, should be soaked in warm water for about 5 minutes, then squeezed through a sieve. In the west, tamarind is used as a key ingredient in Worcestershire sauce.
Tandoori [tahn -dor-ee] Tandoori spices are made into a paste which is rubbed directly onto the surface of meats and the powder is often used as a marinade. It gives foods the traditional red-orange colour of Indian tandoor cooking. The traditional rounded-top tandoor oven is made of brick and clay. Its used to bake foods over direct heat. Naan bread is baked by slapping the dough directly onto the ovens clay walls. Tandoori meats are usually cooked on skewers.
Thai chile [Tl] The Thai chile ranges in color from green to red when fully ripe. Only about I to 1 1/2 inches long and 1/4 inch in diameter, this small, thin-fleshed chile is fiery hot and is a popular addition in many Southeast Asian dishes..
Tajeen [TAHJ -een] A braised or stewed meat dish from North Africa. Also, the traditional clay pot with its cone-shaped cover in which the tajeen is simmered.
Tofu [TOH-foo] Popular throughout the Orient, tofu, or soybean curd is made from curdled soy milk. The curds are drained and pressed similar to the way cheese is made. The firmness of the tofu cake depends on how much whey has been pressed out. Tofus texture is smooth and creamy, yet firm enough to slice. It has very little flavour of its own, but takes on the flavour of the food with which its cooked.
P a g e | 98
Togarashi [ftoh-gah-RAH-shee] A small, hot, red Japanese chile available fresh and dried. Also known as ichimi.
Turmeric Turmeric, or halfji. is a pungent underground root. Ground turmeric is used to flavour and colour curries: its brilliant yellow colour gives an appetizing look to a dish. Dont over do it with turmeric, a quarter teaspoon is often enough to flavour an entire dish.
zatar; zahtar; zaatar [ZAH-tar] In Jordan, a spice mixture called zatar is a popular condiment and used to season fried and barbecued meats. It combines the nutty taste of sesame with sumac and dried thyme. Similar mixtures are reported from Syria and Israel. Zatar is often mixed with olive oil and spread on pita bread.
INDIAN SPICES Spices and aromatics are the very heart of Indian cooking. They have been used since ancient times. They were mentioned in the ancient Hindu scriptures called the Vedas, ancient Egyptian papyruses and the Old Testament. Although it was not until the Roman conquests that western counties discovered their culinary possibilities, spices have always been believed to have healing and magical qualities. They have been used to cast spells, as incense in religious rites, to embalm corpses, to add aroma to perfumes and as
P a g e | 99
aphrodisiacs. The word spice comes from Latin species, meaning a commodity of value and distinction. During their long and fascinating history, spices have often been more valuable than gold or precious stones, and the trade of spices has been an extraordinarily influential factor in history. Many researchers have attempted to explain why hot spices are pleasant to taste. It seems the burning sensation is the pain of nerve endings on the tongue. This releases endorphins, the body's natural painkillers, giving rise to pleasurable and even euphoric sensations. Flowers, leaves, roots, bark, seeds and bulbs (the simplest of natural ingredients) are used in endless combinations to produce an infinite variety of flavors: sweet, sharp, hot, sour, spicy, aromatic, tart, mild, fragrant or pungent. Their tastes and aromas combine to create a kaleidoscope of exotic flavors to delight the plate. It is best to obtain spices in whole seed form and to grind them just prior to use. Indian spices offer significant health benefits and contribute towards an individual's healthy life. They add flavor and nutrients to dishes without fat or calories! Understanding the health benefits of each ingredient is key to optimizing home cocked meals for the particular needs of the family.
Asafoetida (Hing) - also known as devil's dung. It is a resin taken from a plant from the parsley family. It is a distinctive and pungent spice. It is most commonly found in powdered form. When cooked, it has a truffie-like flavor and a roasted garlic aroma. It is used mainly for its digestive properties, especially in the cooking of beans and lentils, as it is reputed to have antifiatulence properties. Asafoetida is an important ingredient of the snack called cheewra - a mixture of grains, dried fruits, and spices. It can be added to flavor fish and vegetable dishes. A
P a g e | 100
pinch of it can be fried in hot oil before the rest of the ingredients are cooked. Buy Asafoetida - Powder, 2.3 oz
Bay leaves - these fragrant leaves with pointed ends are used in their dried form. These are used in curries and rice preparations. Buy gourmet Organic Dried Bay Leaves Kitchen Collection All Natural Whole Bay Leaves
Cardamom (Elaichi) -Elettaria Cardamom is the seed of a tropical fruit in the ginger family. Fruits and seeds leave pleasant aroma with sweet, pungent taste behind when chewed. Cardamom has a sweet, lemony, eucalyptus flavor. It is world's second most expensive spice. It is available as a powder, dried pods, or loose seeds. Green cardamoms are the most common, but there are also black and cream varieties. It is one of India's favorite spices, used in curries, savory and sweet dishes, ice cream and custards. It is often combined with almonds and saffron. It can be used to flavor tea and also is great with black coffee. It is used in Ayurvedic medicine to
remove fat and as a cure for urinary and skin complaints.
Egyptian schewed cardamoms to whiten their teeth and simultaneously sweeten their breath. The seeds are aromatic, sweet cooling, carminative (cures flatulence), digestive, stimulant and tonic. Cardamom finds usage in indigestion, anorexia, burning sensation, debility, asthma,
P a g e | 101
Cayenne pepper (Lai Mirchi)-
is a spice made
from the seeds of plants in the capsicum family (ranging from sweet pepper to chili – in general, the smaller the fruit, the hotter it is). Cayenne peppers' bright red color signals its high content of beta-carotene or pro-vitamin A. It includes both the ground seeds as well as the dried flesh.
It
should not be as hot as chili powder, but it is pretty hot and should therefore be used with care. Cayenne pepper is used to provide the heat for many spicy dishes. Chilies (Mirchi) - it is the hottest flavor on earth. As a general rule' dark green chilies
tend to be hooter than red chilies. Small, pointed chilies are usually hotter than larger, more rounded varieties. Whole chilies can be seeded to make them a little less hot. Chilies and chili powder should be used with extreme care. The hot vindaloo curries are made from the hottest chilies. Chili powder – Red color, fine powder. It is very hot because it
is
made from the dried, ground seeds of the chili, its hottest part. Cilantro (Hara Dhaniya) - this fresh herb is a fragrant mix of
parsley and citrus. The leaves are rather like those of flatleaved parsley, but darker. The leaves have a very distinctive bitter-sweet fry taste. Cilantro it is usually added toward the end of cooking to preserve the fresh aroma. Also it is frequently used as a garnish. The seed of the cilantro is known as coriander. Cinnamon (Dalchni) - is the dried bark of various laurel trees in the cinnamomun
family. It is a sweet-tasting spice, with a warm, woody aroma. The smell of Cinnamon is pleasant, stimulates the senses, yet calms the nerves. The
P a g e | 102
thinnest bark is the best quality cinnamon. It is available as a powder but is much better bought in sticks. When ground, the flavor becomes stronger. Whole cinnamon is used for spacing hot drinks, ground-in cakes, sweet dishes, fruit pies (especially apples). It can also be used in more piquant dishes, such as curries, and combines perfectly with chicken. Cloves (Luong) - small, dried, reddish-brown flower
bud of the, tropical evergreen tree of the myrtle family. They have strong, sweet aroma are not pungent taste, Cloves are best bought whole and ground, if necessary. They have been used in India for thousands of
years, not only in cooking, but to sweeten the breath and to relieve the pain of
toothache. They contain a mild anesthetic. Whole cloves are frequently used to flavor meat dishes, curries, and soups. Cokum- has the same souring qualities as tamarind, especially
enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish. It is also included in chutneys and pickles. Coriander seeds (Dhaniya) - is a member of a parsley family. The seeds are oval in
shape, ridged, and turn from bright green to beige when ripen. This spice tastes sweet and tangy, with a slightly citrus flavor. The English name for this spice comes from the Greek koros, meaning "bug". Coriander is usually sold in powdered form, although the whole seeds are also available. Fresh green coriander - because they are aid digestion, they are particularly
P a g e | 103
effective with carbohydrates like pastries and bread. Coriander is also used in fish and savory dishes as a healthy alternative to salt, and it is basic ingredient of curry powder. Cumin (Jeera) - comes from the parsley family. The seeds are oval with ridges,
greenish-beige in color, warm, nutty aroma and
a taste that is bitter, but not hot. They
can be ground to a powder. Cumin is usually dry-fried before use (drop the whole seeds into a hot dry pan and cook until the roasted fragrance emerges). It is used to flavor rice, stuffed vegetables, many savory dishes and curries. It combines well with cilantro and is widely used in beef dishes. Buy Kitchen Collection All Natural Ground Cumin. Curry leaves (Kari putha or Neem) - are small grey-greenish leaves (a bit like bay),
relative of the orange. They can be used fresh or dried. Their aroma is released by its heat and moisture. They are sometimes fried in the oil the food is cooked in, and then discarded.
They are mainly used as an
aromatic and flavoring for most curries and soups. When starting a curry or soup dish, put the curry leaves into the oil to fry until crisp. Curry Powder - Curry Powder is a blend of many spices and
is used widely in savory dishes throughout India and Southeast Asia. Curry has a particular scent and is spicy Buy curry powder: Kitchen Collection All Natural Curry Powder Curry-powder, 2.24 oz Fennel (Soonf) - is a greenish-brown, small oval seed from Pimpinella Anisum, a plant
in the parsley family. It has a sweet and aniseed flavor. Used sparingly, it gives warmth and sweetness to cur' les. The seeds combine well with peanuts and the zest of citrus
P a g e | 104
fruit. Roasted fennel seeds are chewed to freshen the breath after the meal. They have digestive properties. Buy Fennel Seed Powder (foeniculum vulgare) Fenugreek (Kasuri Methi) - is short, upright plant
(related to spinach) with oval leaves. The entire plant
has
a strong, sweet aroma. The mature leaves have the bitter taste. Ground fenugreek (seeds) has yellowish brown color with a strong curry-like rn, fenugreek is one of the main ingredients of curry powders. Fenugreek is used to add flavor to meat dishes. It is also considered as an aphrodisiac. Garam Masala - meaning “hot spices” - is a mixture of ground spices (recipes vary)
(cloves, cardamom, cumin, peppercorns and cinnamon bay leaves). It is far better to grind your own spices than K to buy the mixture ready-ground. The blend of spices in the Garam masala varies according to the dish to which it's added so a spice blend for a fish dish is different to the spice mix for lamb. Depending on the ingredients of your dish, you can enhance the garam masala by adding other spices like ginger and turmeric (which would suit chicken or fish). Cloves and fennel seeds might be added to a mix for dark meats like lamb or beef. Garlic (Lassan) - Closely related to the onion. It has a powerful pungent or hot flavor
when raw, which mellows when it is cooked. It has very strong odor. Bulbs, whose segments are usually called “cloves”, are the part of the plant most commonly eaten. Garlic is used as a condiment and as flavoring in gravies, sauces, soups, stews, pickles, salads, salad dressing and breads. Garlic pickles and freshly ground garlic chutneys are popular side dishes for rice, snacks and chapattis. Garlic
P a g e | 105
powder is made from ground dehydrated cloves and is used widely as a substitute for fresh garlic. Garlic helps to purify the blood and lower blood pressure. It is considered as a cure for heart ailments. Ginger (Adrak)- the fresh root gingeris a knobly rhizome with a sweet aroma and hot,
pungent taste. Inside, the ginger is hard and woody, yellow and fibrous. It is easiest to cook with, once peeled anc' 9rated. The length of the root indicates maturity, and the longer it is, the hotter and more fibrous it will be. Ginger makes a tasty paste, especially if mixed with garlic. Ginger can be used in sweet dishes, desserts, or in piquant dishes such as hot curries and stir fries. The ground (soondth) type is the same as that used in baking. Ginger is also commonly regarded as an aphrodisiac. More about Ginger Mango powder (Amchur) - This sour powder is made from unripe mangoes. It has a tart
taste. It has a sour, lemony taste, with a slightly sweet edge. The primary use of it is for Chutneys. It is used in soups, pastries, and in vegetarian dishes as a souring additive, as well as to samosas and relishes. It can be added to chickpeas, potatoes and eggplants. More, it is used as a dry seasoning for grilled dishes and sometimes appears in Bombay mix, the Indian version of potato chips or pretzels. Amchur is also an essential ingredient in making Chaat Masala. It gives any dish a tangy, sour flavor, and is the perfect substitute for lemon, tamarind or lime juice. If you are unable to find you can use a dash of lemon. Mint (Pudina) - Indian mint has a stronger flavor and more pungent aroma than Western
varieties. This herb is often paired with lamb. Mint is sweet and strong with hints of a sharp lemony taste; mint is pleasantly pungent and refreshing at the same time. The warm sweet fragrance of
P a g e | 106
mint is cooling to the palate, leaving a fresh aftertaste. Indian cooking and is widely used in chutneys, relishes, salads, sauces and teas. Mint is mostly added to biryanis (Moghul rice preparation), lassi - the North Indian refreshing drink. Mint is also perfect as a garnish for desserts, and goes well with fruits, iced tea, lemonade and yogurts as well as a variety of cocktails. Mustard seeds (Rai) - in Indian cooking brown mustard seeds are more commonly used
but black seeds contain a higher proportion of variety, known as white mustard are much les pungent. Powdered mustard has no aroma when dry, but a hot flavor is released when it poured over some dishes just before serving. Mustard helps emulsify liquids use in salad dressing recipes to help blend oil and vinegar and add a spicy zip. Mustards seeds are a popular addition to dishes such as vegetable, beans, pastries and pickles. Nutmeg and mace (Jaiphal and Javitri) - is the seed of
the evergreen tree. Mace is the fleshy lattice, covering of the nutmeg (hard nut), which is golden brown in color. Nutmeg has more robust flavor than mace, but thy are otherwise very similar. They have nutty, warm and slightly sweet flavor. Nutmeg is used to add sweet and savory flavor to dishes such as pies, custards, puddings, cakes, nutmeg, and mace is a sweet and flavorful spice, which can be substituted for nutmeg or cinnamon to complement a variety of foods. Mace is also used in sauces for fish and pickle chutneys. Onion Seeds (Kalonji) - are small, irregular shaped
black seeds of the plant that grows in India - Kalonji. This spice can be used fresh or dry roasted in curries, and added to vegetables, relishes, pickles and yogurts. It is featured in many spice mixtures such as Bengali
P a g e | 107
five-spice mixture panchphoron, which also includes fenugreek, mustard, cumin and fennel. Oreango (Ajwain) - it has a strong, pungent odor and flavor similar to pepper and anise.
They contain thymol oil, which gives a taste reminiscent of thyme, it is used in lentil dishes, vegetable parathas, pakoras and meat dishes. Paprika Powder- is ground from dried sweet peppers (family
Capsicum Annum, relative of chili) the fruits of a tropical evergreen bush. It is milder than chili powder or cayenne. Paprika has bright red color and a mild, sweet flavor with a cardamom aroma. It is highly versatile spice. It is good with eggs, fish, chicken, crab and cheese. It can also be used as a garnish on baked potatoes, salads, rice dishes. Paprika is rich in vitamin C, and so helps colds and influenza, It is also said to treat digestive troubles, cramps, Mr
circulations problems, and shingles.
Buy Kitchen Collection All Natural Paprika. Peppercorns (Kali Mirchi) - pepper's name comes form the
Sanskrit
Pippali
nigrum,
which
means
“ black
spice”.
Peppercorns have a pungent, woody aroma and hot, biting taste. Black pepper is more aromatic, white is stronger and hotter. Pepper is the only spice that us used to flavor food before, during and after cooking. Whole or grounded peppercorns can be added to most non-sweet dishes. You can buy peppercorns at Kitchen Collection All Natural Whole Bank pepper. Saffron (Zaffran) - this spice is made from orange colored
dried stigmas of the especially cultivated crocus (75 stamens are needed to make 100 g (4 oz) of the spice.) It is the most expensive spice of all. It has a distinctively pungent, honey-
P a g e | 108
like flavor and aroma. It is available as whole threads or powdered. When ground they form a russet powder. The filaments can be lightly roasted, crumbled in a little hot water and left to infuse to bring out their full strength. Saffron is used to color rice dishes, sweets, puddings, sauces and soups to bright yellow. Tamarind (Amli) - is the sticky, dried, brown pod of
the evergreen tree. It has a sour taste and very tart, citric flavor. The pulp must be soaked before usage. In India, tamarind is mostly combined with meat or legumes (lentils, chick peas or beans). It adds a distinctive cooling quality to curries, chutneys. Turmeric (Haldi) - comes from the root of Curcuma longs, a leafy plant related to
ginger. It has a bright yellow color and a pungent, warm, earthy aroma and taste. Although it becomes bitter if too much used. It is mildly antiseptic. Turmeric is an essential spice in Indian food, giving a rich, appetizing color. It is used in curries, fish dishes and with beans because of its digestive properties. Research show that turmeric inhibits blood clotting, reduces liver toxins, and helps the liver metabolize fats and so aids weight loss.
P a g e | 109
Findings and suggestions
8 Indian spices that prevent cancer
Not every battle is struck by a wave of violence and not every fight culminates in bloodshed. When the opposition in question is an adamant disease like cancer, our armoury should be packed with a lifestyle of regular health check-ups and a diet including foods that double as anti-cancer agents. When actress Lisa Ray was diagnosed with multiple myeloma, a relatively rare cancer of the bone marrow, all she said was, "I'll beat cancer". Carrying this spirit of defeating a disease often labelled 'incurable', we try to find out diet methods, especially in the selection of spices that can avert the multiplying of malignant cells in the body that gradually mature into insurmountable cancer cells.
P a g e | 110
Our grandmothers would in no time prepare us a glass of warm milk with saffron sprinkled on top when we went crying to her with bruise on our knee or wound on the elbow. The herbal turmeric paste soothed minor cuts and healed all skin rashes. These age-old kitchen tricks are little more than mere quick-fix tactics. Spices like turmeric and saffron are inherent with medicinal properties that, when incorporated to our diet from an early stage strengthens our bodies against invasion of toxins, bacteria and virus. Senior consultant surgical oncologist Dr. B. Niranjan Naik and senior clinical nutritionist, Fortis La Femme, Shipra Saklani Mishra, inform us about the goodness of Indian spices with cancer-fighting properties and the necessity of their inclusion to our eating habits.
Turmeric/Curcumin: This is the king of spices when it comes to dealing with
cancer diseases, besides it adding a zesty colour to our food on the platter. Turmeric contains the powerful polyphenol Curcumin that has been clinically proven to retard the growth of cancer cells causing prostrate cancer, melanoma, breast cancer, brain tumour, pancreatic cancer and leukemia amongst a
P a g e | 111
host of others. Curcumin promotes 'Apoptosis'- (programmed cell death/cell suicide) that safely eliminates cancer breeding cells without posing a threat to the development of other healthy cells. In cases of conventional radiotherapy and chemotherapy, the surrounding cells too become a target in addition to the cancer cells. Therefore, the side-effects are imminent.
Fennel: Armed with phyto-nutrients and antioxidants, cancer cells have nothing
but to accept defeat when the spice is fennel. 'Anethole', a major constituent of fennel resists and restricts the adhesive and invasive activities of cancer cells. It suppresses the enzymatic regulated activities behind cancer cell multiplication. A tomato-fennel soup with garlic or fresh salads with fennel bulbs make for an ideal entree prior to an elaborate course meal. Roasted fennel with parmesan can be another star pick.
Saffron: A natural carotenoid
dicarboxylic acid called 'Crocetin' is the primary cancer-fighting element that saffron contains. It not only inhibits the progression of the disease but also decreases the size of the tumour by half, guaranteeing a complete goodbye to cancer. Though it is the most expensive spice in the world for it is derived from
P a g e | 112
around 250,000 flower stigmas (saffron crocus) that make just about half a kilo, a few saffron threads come loaded with benefits you won't regret paying for. Saffron threads can be used in various ways:
Cumin: Yes, it aids digestion and probably that is why we like chewing a handful
of cumin seeds at the end of every meal. However, its health benefits go beyond. A portent herb with anti-oxidant characteristics, cumin seeds contain a compound called 'Thymoquinone' that checks proliferation of cells responsible for prostate cancer. So, instead of loading your usual snack options with calories and oil, add this seasoning to your bread, fried beans or sauce and make the dish rich in flavour and high on health. You can rediscover the magic of cumin in your regular bowl of tadka dal and rice too!
Cinnamon: It takes not more than a half teaspoon of cinnamon powder every day
to keep cancer risk away. A natural food preservative, cinnamon is a source of iron and calcium. Useful in reducing tumour growth, it blocks the formation of new vessels in the human body. Some of the effective ways of including cinnamon in your diet are:
P a g e | 113
-Start your day with a cup of cinnamon tea (in leaf or sachet) -Make your breakfast meal a super healthy one; just add this wonder spice to your morning oatmeal and you are going well! -A fruity delight comprising chopped apples, a few walnuts and your magic potion cinnamon -Honey and cinnamon in your glass of milk before going to bed; no cancer nightmares assured!
Oregano: More than a pizza or pasta topping, oregano confirms its worth as a
potential agent against prostate cancer. Consisting of anti-microbial compounds, just one teaspoon of oregano has the power of two cups of red grapes! Phytochemical 'Quercetin' present in oregano restricts growth of malignant cells in the body and acts like a drug against cancer-centric diseases.
Cayenne Pepper/Capsaicin (Chilli peppers): A promising spice with anti-cancer
properties, an overdose of chilli peppers however should be restrained. Capsaicin induces the process of apoptosis that destroys potential cancer cells and reduces the size of leukemia tumour cells considerably. It can be concluded that apart from setting our tongues on fire, chilli peppers can scare cancer pathogens off too.
P a g e | 114
Ginger: This humble spice boasts of medicinal qualities that help lowering
cholesterol, boost metabolism and kill cancer cells. Easily added to vegetable dishes, fish preparations and salads,ginger enhances the flavour in cooking. Chew on fresh parsley if the odour bothers you
P a g e | 115
Conclusion
Throughout history, many expeditions have come to India, or landed up in America, looking for the spices from its Malabar Coast. It is said King Solomon sent Phoenician sailors to India to purchase spices. A very important part of the trade route, The Malabar coast was the destination for Chinese, Greek, Roman traders in silk and spice. Cinnamon, cloves, ginger, pepper were as prized as precious stones. And after the arrival of Vasco da Gama in 1498, the Portuguese controlled the enormously lucrative spice trade to Europe instead of the Arabs. To understand the importance of spices in the world, take a look at this figure: India produces about 2.5 million tonnes of spices every year and exports about 200,000 tonnes including value added products. The world import of spices is estimated at 450,000 tonnes and India's share is about 44 percent!.
Down the ages the three functions of spices in Indian cooking - medicinal, preservative, and seasoning - got separated. Until recently, taste was the criteria for using a specific spice or herb. As more and more master chefs and gourmets research the origin of Indian cuisine to seasons, festivals and regions of India, there is a better understanding of the role spices play in our well-being. Granny was right: You are what you eat. We Indians have always known that, which is why herbs and spices, found in every home, are incorporated into our foods and beverages for better health. Not only does the food look, smell and taste delicious, it heals, soothes and rejuvenates. Ayurveda, the indigenous system of Indian medicine, uses a large number of spices in its combination of preventive and
P a g e | 116
curative medicines. The proponents of Ayurveda, understood the importance of preventing diseases and used key spices to achieve this objective.
Ancient Ayurvedic treatise lists numerous spices for their medicinal properties. Pepper was used to cure digestive ailments. A turmeric paste was applied to burns, itchy skin etc. Ginger was the tried and tested remedy for liver complaints, anaemia and rheumatism. If you suffered from nausea, fever, headaches, or eye diseases, you'd be sure to get a dose of cardamom. Coriander was meted out for insomnia, cloves for spleen, kidney, and intestinal disorders. No two people in the country will agree on the exact recipe of a favourite dish. Recipes are handed down from generation to generation, verbally in the kitchen and are closely guarded secrets in most cases. But all agree, a dish is well cooked when the spices blend into the gravy and the meat. The spices should not be have disparate flavours, or taste raw. No one spice should over-power the other and be so intrusive as to completely hide the true taste of the vegetable or meat being cooked. It should help maintain and enhance the character of the dish, give it colour and fragrance and leave you wanting more!.
Masalas are spices and other seasoning ground together to form the basis for Indian sauces. Wet masala is ground in a stone mortar; liquids like water or vinegar are added during the grinding process to create a harmonious blend. Sometimes nuts,
P a g e | 117
coconut, onion or garlic can also be added. In the South freshly ground masalas are preferred to make the gravies that go with the staple, rice. In the north, which has a longer winter when fresh spices are not easy to get hold of, dried, powdered spices are commonly used to flavour the gravy-less dishes preferred with rotis that are the staple. There are no hard and fast rules for the use of spices in particular recipes, but there are basic guidelines based on commonsense. Turmeric, coriander, cumin, pepper have too strong and bitter a taste to be good additions to desserts. However saffron, cardamoms, cinnamon that are used to make garam masala are freely used in sweets. That's because most of the halwas etc that call for their use are winter favourites and a little heat is welcome in the cold northern winter.
There is another type of masala westerners might be unfamiliar with and that that is the chaunk or tadka. Whole dried spices like kashmiri chillies, cumin and coriander seeds, karipatta etc are added one by one to hot oil until they begin to sputter or pop. This tempering is then poured over dals and raitas. That's the extra zing that makes Indian food so popular the world over!
P a g e | 118
Indian spices are the cornerstone of most Indian recipes. Used moderately in the right balance, Indian spices can turn an ordinary meal into a smorgasbord of flavors on your palate. It‟s time to wake up the taste buds
1. Most Indian spices are smoky, not spicy. An over spiced or bitter outcome to a recipe using spices shows one of 2 things: that there is an unbalanced spice mix or too much red chili (which is actually spicy in taste) in the dish. My recipe for Oven-Roasted Spiced Brussels Sprout is a good blend of smoky and spicy flavors. 2. The three forms of spices are. Fresh spices (think ginger, garlic, green chili, bay leaf, curry leaves), whole dried spices (cumin seeds, coriander seeds, mustard seeds, red chili, nutmeg, cardamom) and of course, the most popular form is the roasted and ground version (chili powder, cumin powder, turmeric, fenugreek powder.) 3. The most commonly used ground Indian spices are. Cumin powder, chili powder, turmeric, coriander powder and garam masala. If you keep just these five spices in your pantry, you will be ready for any Indian food cravings that strike. The bulk section of grocery stores is a good place to try out a new spice for the first time. For stocking your spice cabinet though, I would buy them sealed from a spice merchant like Penzeys Spices (you can order online and they have stores in most cities) or from your closest ethnic Indian food store or get a good spice brand lik e McCormick‟s from your regular grocery store. 4.
It’s
like there is an unofficial mathematical ratio for blending Indian
spices. And my favorite ratio looks like this- 2:2:1:1:1/2 of red chili powder:
cumin powder: turmeric: coriander powder: garam masala. Most Indian food cooks have created their own ratio for each dish over the years knowing that some dishes demand more of one spice over the other.
P a g e | 119
5. Garam Masala (literally translates to Hot Spices) is actually a warm Indian spice blend. Made using many comforting spices like cinnamon, cardamom,
cloves, coriander, cumin, black pepper (the list can be long); one garam masala differs greatly from another. It‟s the spice that brings all the flavors together lik ein this dish and should always be used sparingly. 6. Black pepper wonder. You will rarely find an Indian recipe that asks you to season meat or vegetables with black pepper. This is because black pepper is already a key ingredient in most blended spices like garam masala, chai tea masala, vindaloo masala and so on. Always look for the Malabar Tellicherry variety which comes from Southern India (the principal exporter of black pepper) in a pepper grinder (we buy ours at Costco.) 7. Acid after roasting. This is perhaps the most important tip to using Indian spices. Always cook spices and let them blend in together first before you add the acid element (tomatoes, vinegar, lemon, lime) of the dish. Acid slows the cooking of the spices and you could land up with a raw spice flavor in your meal. This is how the cooking steps look in an Indian recipe. 8. Glass bottles, please. Exposure to moisture, air and heat reduces the shelf life of ground spices. Once opened, they are best stored in glass bottles in the pantry. Plastic gets discolored by absorbing the spice‟s color and flavor. 9. Let your nose guide you. Ground spices can technically be kept for 1-3 years and whole ones last even longer. It all depends on how well you store them and how many times they have been exposed. If you can smell the spice while roasting in the pan, it works. Spice blends like Garam Masala have a shorter lifespan. Here‟s a handy chart from McCormick on the life of spices. 10.How do you count the ways? Generations have revered the numerous benefits of Indian spices. They are antioxidant rich and offer high levels of vitamins B & C as well as minerals and iron. From turmeric‟s anti-inflammatory properties
P a g e | 120
to…ginger as a known digestive aid to…red chili and garlic‟s link to inhibiting cancerous growth; the list of benefits are increasing every day. (Did you know that spices are known to increase your metabolic rate?
