SPICES: DOCTORS IN OUR KITCHENS

Spices are aromatic substances of a plant origin, obtained from dried plant parts such as fruits, seeds, flowers, roots, bark, or other plant parts. They are primarily used for flavoring, coloring, or preserving foods and are characterized by a strong aroma and sweet or bitter characteristic flavour. Common examples of spices include allspice, black pepper, capsicum pepper, cassia, cinnamon, cloves, ginger, mace, nutmeg, saffron, turmeric, vanilla, etc. There is a general notion that spices come from tropical or sub-tropical plants. According to Simpson & Conner-Ogorzaly (1986), the term spice is a loosely applied term for an assortment of dried bark, roots, seeds, fruits, and flower parts, used for their scents and flavours. Two related terms- condiments and culinary herbs are also in common use. A condiment is a spice, sauce, spice mixture, or any other preparation that is added to the food after cooking to impart a particular flavour or to enhance it. Culinary herbs, on the other hand, are obtained from the leaves or other parts (fresh or dried) of herbaceous plants and have a strong aroma and flavour. They are used either in fresh or in dried form. Examples of common herbs are basil, bay leaves, coriander, dill, marjoram, oregano, parsley, rosemary, sage, mint, thyme, etc. Most of the time, the terms spices, condiments, and culinary herbs are used interchangeably by the general populace. Moreover, there is no clear-cut distinction between these terms. However, some writers consider these terms as distinctive. Some authors, such as Levetin & McMahon (2003) and Kochhar (2016), have tried to distinguish the spices, condiments, and herbs based on their tropical (spices) or temperate origin (herbs). Simpson & Conner-Ogorzaly (1986) do not distinguish them based on their places of origin. Some exceptions to the definition, that herbs are obtained from leaves, are coriander, cumin, caraway, dill, saffron, etc. Some of the definitions of spices, condiments, and herbs are given below:

1. Food and Agricultural Organization (2005): Spices are vegetable products such as leaves, flowers, seeds, and roots that are rich in essential oils and aromatic principles and are used for flavouring, seasoning, and imparting aroma in foods. Condiments include seasonings such as meat tenderizers, onion salt, garlic salt, Oriental seasoning mix, etc.
2. Levetin & McMahon (2003): Spices are aromatic fruits, flowers, bark, or other plant parts of tropical origin. While the herbs are aromatic leaves or sometimes seeds, from plants of temperate origin. 
3. Kochhar (2016): Spices are aromatic vegetable products of tropical origin that are used in a pulverized state, primarily for seasoning or garnishing foods and beverages. It included hard and hardened plant parts. Condiments are spices or other flavourings having a sharp taste and are usually added to food after cooking. Herbs are defined as aromatic vegetable products that come from temperate plants.
4. Cambridge Dictionary (2018): Spice is a substance made from a plant, used to give a special flavour to food. Herb is a type of plant whose leaves are used in cooking to give flavour to particular dishes or in making medicine. A condiment is a substance, such as salt, that is added to food to improve its taste.
5. Oxford Dictionary (2018): Spice is an aromatic or pungent vegetable substance used to flavour food. Heb is any plant with leaves, seeds, or flowers used for flavouring, food, medicine or perfume. A condiment is a substance such as salt, mustard, or pickle that is used to add flavour to food.

After going through these definitions and various other discussions, it becomes somewhat clear that the vegetable products which are added during the cooking are known as spices and the others which are added after cooking before serving to enhance aroma and flavour are known as condiments. A definition given by Farrel (1985), that “a condiment shall be a prepared food compound, containing one or more spices or spice extractives, which when added to a food after it has been served, enhances the flavor of food”, appears more convincing. Black pepper is a most common condiment in India, while mustard is more common in the Western world. Spices and condiments are mostly used as whole or in broken or in ground form. However, as far as the difference between spices and herbs is concerned, it will not be advisable to differentiate them entirely based on the place of their origin. Although most of the culinary herbs are herbaceous in nature and confined mostly to temperate regions, some exceptions (such as sweet basil) also exist. On the other hand, most of the spices are obtained from perennial trees, shrubs, vines, or rhizomatous plants of tropical regions, still, there are some exceptions (coriander, cumin, and anise fruits) where dry and hard fruits of temperate plants are used for flavouring foods while cooking.

          Spices were once valued exclusively for their aroma and flavour. They were used as incense, for preserving mummies or as medicine. Later, they entered our kitchens due to their many health benefits along with their aroma and flavour. There are evidences of the use of spices in the ancient time in India, China, Greece, and Rome. Although the spices were reported to occur in 6000 BC, the spice trade started in South Asia and the Middle East in about 2000 BC, mainly for cinnamon and pepper. India, known as ‘the land of spices’, contributes more than 63% of the world's spice production (2,413,284 tonnes). Kerala is known as ‘the spice bowl of the world’. Major spice-producing countries in the world are: India (1,523,000 tonnes), Turkey (247,665 tonnes), Bangladesh(171,287 tonnes), China (110,192 tonnes),  Pakistan (72,557 tonnes),  Iran,    Nepal,  Colombia,  Ethiopia, and Sri Lanka

 

Classification of Spices on the Basis of Parts Used

1. Dried Fruits or Seeds: Ajowan, allspice, aniseed, black pepper, capsicum/chili, caraway, coriander, cardamom (both), celery, cumin, dill, fennel, kokam, mustard, nutmeg,   paprika, long pepper, star anise, tamarind, tejpatta
2. Arils: Mace
3. Barks: Cinnamon, cassia, 
4. Dried flower buds: Cloves
5. Stigmas: Saffron
6. Rhizomes:  Turmeric, ginger, galanga, sweet flag
7. Resins: Asafoetida
8. Leaves: Allspice, celery, coriander,  cumin, curry leaf, dill, fennel, hyssop, mustard, nutmeg,   paprika, long pepper, lovage, marjoram, mint, oregano, parsley, rosemary, sage, savory, tejpatta, thyme

 

Spices, besides being known for their unique aroma and flavour, are full of medicinal properties. The medicinal principles present in spices are essential oils, terpenes, alkaloids, phenolics, flavonoids, and wide array of other biomolecules. The medicinal properties of some of the spices are listed below:

Medicinal Properties of Spices

1. Ajowan (Trachyspermum ammi; Family- Apiaceae): Digestive, antispasmodic, stimulant, carminative,   expectorant.

2. Allspice (Pimenta dioica; Family- Myrtaceae): Stimulant, digestive, carminative, anodyne against rheumatism, neuralgia

3. Aniseed (Pimpinella anisum; Family- Apiaceae): Expectorant, stimulating, carminative, diuretic, diaphoretic, in asthma

4.  Bay leaves (Laurus nobilis; Family- Lauraceae): Stimulant in sprains, narcotic

5. Capsicum/Chilli (Capsicum annuum; Family- Solanaceae): Digestive, thermogenic, carminative, stimulant, cardiotonic, antipyretic, serdorific, rubefacient

6. Caraway (Carum carvi; Family- Apiaceae): Stomachic, carminative, anthelmintic, lactagogue

7. Cardamom small (Elettaria cardamomum; Family- Zingiberaceae): Stimulant, tonic, diuretic, carminative, digestive, expectorant, cardiotonic

8. Cardamom large (Amomum subulatum; Family- Zingiberaceae): Hypnotic, appetizer, astringent, tonic for heart and liver

9. Cassia (Cinnamomum cassia; Family- Lauraceae): Astringent, stimulant, carminative, germicidal, for checking nausea and vomiting

10. Celery (Apium graveolens; Family- Apiaceae): Stimulant, tonic, diuretic, carminative, emmenagogue, anti-inflammatory

11. Cinnamon (Cinnamomum verum; Family-   Lauraceae): Astringent, diuretic, carminative, aphrodisiac, deodorant, expectorant, febrifuge, stomachic

12. Clove (Syzygium aromaticum; Family- Myrtaceae): Refrigerant, ophthalmic, digestive, carminative, stomachic, stimulant, antispasmodic, antibacterial, expectorant, rubefacient, aphrodisiac, appetizer

13. Coriander (Coriandrum sativum; Family- Apiaceae): Carminative, diuretic, tonic, stimulant, stomachic, refrigerant, aphrodisiac, analgesic, anti-inflammatory

14. Cumin (Cuminum cyminum; Family- Apiaceae): Carminative, digestive, antispasmodic, stimulant, diuretic, antibacterial, galactagogue

16. Curry leaf (Murraya koenigii; Family-  Rutaceae): Astringent, anthelmintic, febrifuge, stomachic, appetizing, carminative, constipating, anti-inflammatory, antiseptic, useful in diarrhea and ulcers

17. Dill (Anethum graveolens; Family- Apiaceae): Carminative, stomachic, antipyretic

18. Fennel (Foeniculum vulgare; Family-  Apiaceae): Stimulant, carminative, stomachic, emmenagogue, refrigerant, cardiac stimulant, antiemetic, aphrodisiac, anthelmintic

19. Fenugreek (Trigonella foenum-graecum; Family- Fabaceae ): Carminative, tonic, aphrodisiac, emollient,  antibacterial, used in vomiting, fever & anorexia

20. Garlic (Allium sativum; Family- Alliaceae): Anticholestrol, antifungal, tonic, rubefacient, stimulant, thermogenic, aphrodisiac, useful in cough and asthma

21. Ginger (Zingiber officinale; Family- Zingiberaceae ): Digestive, carminative, emollient, appetizer, stomachic, rubefacient, anodyne, expectorant, anthelmintic,  stimulant

22. Greater galangal (Alpinia galanga; Family- Zingiberaceae): Carminative, expectorant, digestive, vulnerary, febrifuge, stimulant, depurative, used in skin diseases, rheumatism, asthma, wounds, fever, and haemorrhoids

23. Horseradish (Armoracia rusticana; Family- Brassicaceae): Thermogenic, appetizing, digestive, stomachic, laxative, anti-inflammatory, anodyne, refreshing, antibacterial

24. Hyssop (Hyssopus officinalis; Family-  Lamiaceae): Stimulant, carminative, pectoral, used in nervous disorders, toothache, pulmonary & uterine troubles

25. Juniper berry (Juniperus communis; Family- Cupressaceae ): Carminative, stimulant, diuretic, useful in dropsy, leucorrhoea & urinogenital disorders

26. Kokam (Garcinia indica; Family- Clusiaceae): Cooling, anthelmintic, cardiotonic, astringent, emollient, useful in piles, dysentery, bilious affections

27. Mace (Myristica fragrans; Family- Myristicaceae): Cooling, febrifuge, expectorant

28. Marjoram (Marjorana hortensis; Family- Lamiaceae): Carminative, expectorant, tonic, astringent

29. Mint (Mentha spicata and M. piperita; Family- Lamiaceae ): Stimulant, stomachic, carminative, antiseptic, digestive, antispasmodic, contraceptive, useful in  vomiting

30. Mustard (Brassica juncea; Family- Brassicaceae): Thermogenic, anodyne, anti-inflammatory, carminative, digestive, anthelmintic, tonic, emetic, useful in  dyspepsia, flatulence and skin diseases

31. Nutmeg (Myristica fragrans; Family- Myristicaceae): Astringent, thermogenic, aphrodisiac, anti-inflammatory, anodyne, digestive, expectorant, anticonvulsant, antiseptic

32.  Oregano (Origanum vulgare; Family-  Lamiaceae):  Stimulant, carminative, stomachic, diuretic, diaphoretic, emmenagogue

33. Parsley (Petroselinum crispum; Family- Apiaceae): Stimulant, diuretic, carminative, emmenagogue, antipyretic, anti-inflammatory, emetic, aphrodisiac,  refrigerant

34. Pepper black (Piper nigrum; Family- Piperaceae): Anthelmintic, carminative, alterant, antiperiodic, diuretic, digestive, emmenagogue, rubefacient, stimulant, stomachic, useful in fever, asthma, cough, dyspepsia, flatulence and arthritis

35. Pepper long (Piper longum; Family-  Piperaceae): Expectorant, thermogenic, diuretic, purgative, stomachic, digestive, emollient, antiseptic, useful in  bronchitis, fever, and asthma

36. Pomegranate (Punica granatum; Family- Lythraceae): Astringent, cooling, tonic, aphrodisiac, laxative, diuretic, cardiotonic, useful in dysentery, diarrhea, and  vomiting

37. Rosemary (Rosmarinus officinalis; Family-  Lamiaceae): Astringent, nervine tonic, stomachic, antibacterial, rubefacient, useful in headaches and  painful menstruation

39. Saffron (Crocus sativus; Family- Iridaceae): Stimulant, tonic, stomachic, aphrodisiac, anodyne,  antispasmodic, emmenagogue, diuretic, laxative,  useful in bronchitis, fever, epilepsy and skin diseases

40.  Sage (Salvia officinalis; Family-  Lamiaceae ): Astringent, carminative, deodorant, insecticidal, antipyretic

41.  Star anise (Illicium verum; Family-  Illiciaceae): Astringent, carminative, deodorant, expectorant,  digestive

42. Sweet basil (Ocimum basilicum; Family- Lamiaceae): Stomachic, anthelmintic, diaphoretic, expectorant, antipyretic, carminative, stimulant, diuretic, demulcent, in skin diseases, asthma, ophthalmia

43.  Sweet flag (Acorus calamus; Family-  Acoraceae): Thermogenic, constipating, emmenagogue, emetic, carminative, stomachic, expectorant, antipyretic, sedative, nervine tonic

44.  Tamarind (Tamarindus indica; Family-  Fabaceae): Refrigerant, digestive, carminative, laxative, febrifuge, useful in datura poisoning, alcoholic intoxication,  constipation

45. Tejpata (Cinnamomum tamala; Family-  Lauraceae): Carminative, useful in colic and diarrhoea

46.  Thyme (Thymus vulgaris; Family- Lamiaceae): Antispasmodic, carminative, emmenagogue, anthelmintic, spasmodic, laxative, stomachic, tonic, vermifuge

47. Turmeric (Curcuma longa; Family- Zingiberaceae): Thermogenic, emollient, anodyne, anti-inflammatory, antiseptic, appetizer,  carminative, expectorant, stomachic, anthelmintic,  stimulant, useful in skin diseases, dyspepsia, asthma, cough, bronchitis, inflammations, and ulcers

King & Queen of Spices

King of Spices: Black pepper is generally referred to as the ‘King of Spices’ or ‘black gold’, due to its widespread use, great commercial importance as well as innumerable medicinal applications. It finds an important place in every kitchen and deserves royal recognition. It is one of the most common spices added to cuisines worldwide. It used to be one of the very first items of commerce between India and Europe. It was valued so important in old times that many expeditions were made in search of peppercorns. Queen of Spices: Small or lesser cardamom (Elettaria cardamomum) is commonly referred to as the ‘Queen of Spices’. Known as chhoti ilaichi, it contains more than 25 volatile oils and other plant compounds which impart fragrance and flavour to it. Queen of Spices has been used to treat varied health problems, including respiratory ailments such as asthma, bronchitis, colds, and flu; digestive problems such as bad breath, colic, constipation, and diarrhea and some heart diseases.