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Introduction

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 13th

century Marco Polo experienced the

attraction of spices in his travels. Even the

European conquests and 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 | 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 international trade. Until recently

the used to have a dominant position in black

pepper production. “Malabar Garbled” and various

“Telicherry” bold grades 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 | 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 top spot

tor paprika 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 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 a major producer of coriander along with Russia,

Morocco etc. However, Indian seed has a lower conteni oi 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 | 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.

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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.

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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

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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

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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

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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.

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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 13th

century Marco Polo experienced the

attraction of spices in his travels. Even the

European conquests and 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 international trade. Until recently

the used to have a dominant position in black

pepper production. “Malabar Garbled” and various

“Telicherry” bold grades 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 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 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 a major producer of coriander along with 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 alemony 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 Ginger Paste Ground Ginger

Ginger Candy

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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

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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

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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 at

one time the major supplier in the world. The island of

Pemba there is known as “island of clove”. Clove

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

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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 and 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.

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

Indian vedic literature. It was used in Egyptian

burials in 1000 BC and possibly even before. The

great Arabian classic “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 sativam L (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.

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.

P a g e | 24

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

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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.

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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 anemia, 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 West Asian countries. It is the seed of fast growing annual leguminous herb.

Botanical Name: Trigonella foenum-graecuw 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 regions where Chinese

have settled. Recently its

cultivation has spread to other regions,

including India. Spice grows on a small

evergreen tree.

Dried Star AniseBotanical Name; Illicium 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

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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

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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.

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Cinnamon Sticks

Cinnamon Oil Meat Masala Powder

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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: Trachyspermum ammiL ' (family: Umbelliferae)

It is used both as a spice and medicine. It gives an oil rich in thymol.

Ajowan seeds & Oil Ground Ajowan Seeds

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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 doughnuts.

Cassia Sticks Ground Cassia Cassia Oil Cassua Oleoresin

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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

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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 sativum L (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 sheath.

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

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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. Juncea 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

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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

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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

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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 Powder

Chilli seed Oil Chilli

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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

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JUNIPER BERRY

Juniper berry is hard pea-like berries of an ever green shrub.

Botanical Name: Juniperus 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 preparations 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 .

(Family: 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 Crushed Pepper Ground Pepper

Black Pepper Oleoresin Pepper Oil 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 (Family : 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.

Greater galangal Also known as Java galangal, it is a dried rhizome.

Botanical Name: Alpinia galanga W (family:

Zingiberaceae)

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It is grown in India and S.E. Asia. It has medicinal properties and is used in curries. It

yields an essential oil on steam distillation.

Galangal

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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.

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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.

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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 non-

dependant 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

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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 anti-

mutagenic 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 anti-

microbial. 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.

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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.

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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

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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 flavour.

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.

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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

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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.

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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.

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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 and 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

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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.

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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 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.

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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

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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

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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

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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

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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.

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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

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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.

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Asafetida; Asafoetida [Ah-Sah-Feh-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

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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

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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-Fayn]

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.

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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.

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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.

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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]

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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

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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.

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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]

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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 not-

so-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.

Jalapeo 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

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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.

Jamaican Hot Chile

Extremely hot, this bright red chile is I to 2 in diameter and has a distorted, irregular

shape.

Juniper Berries

Juniper berries were first used by Indians in the Pacific Northwest, who crushed the

berries and cooked them with wild buffalo. They have a rather tart flavor which cuts 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 are often used in stuffing for 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.

Kebsa Spice

The traditional Saudi Arabian and Gulf spice blend consisting of cardamom, cinnamon,

cumin, cloves, nutmeg, coriander, loomi. red and black pepper.

Lemon Grass

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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.

Lentil [Lehn-Tuhl]

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.

Loomi [Loom-Ee]

In Iraq and Oman, ripe limes are boiled in salt water and sun-dried until their interior

turns dark. The resulting spice, called loomi, is often used to impart 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 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

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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.

mulato chile [moo-LAH-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.

Nigella Seeds [Ni-Jell-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 Phoron; Panch Phora

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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.

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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

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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

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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

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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

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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.

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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

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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

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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,

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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 flat-

leaved 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

thinnest bark is the best quality cinnamon. It is available

as a powder but is much better bought in sticks. When

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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

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

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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

fruit. Roasted fennel seeds are chewed to freshen the breath

after the meal. They have digestive properties. Buy Fennel

Seed Powder (foeniculum vulgare)

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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 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.

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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 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

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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 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.

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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-

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.

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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.

Findings and suggestions

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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.

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

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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

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

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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 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:

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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:

-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!

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-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! Phyto-

chemical '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.

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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

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

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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

curative medicines. The proponents of Ayurveda, understood the importance of

preventing diseases and used key spices to achieve this objective.

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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,

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

P a g e | 117

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!

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

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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 like 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.

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

likein 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

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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

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?

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BIBLIOGRAPHY

NEWS PAPERS : TIMES OF INDIA

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THE HINDU

THE INDIAN EXPRESS

TEXT BOOKS :THE THEORY OF COOKERY – THANKAM PIHILIP

THE MODERN COOKERY

THE SPICES - RAVI PILLLAI