1

History
Early history Spices at central market in Agadir,Morocco Humans were using spices in 50,000 BCE[The spice trade developed throughout South Asia and Middle East in around 2000 BCE with cinnamon and pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for embalming and their demand for exotic herbs helped stimulate world trade. The word spice comes from the Old French word spice, which became epic, and which came from the Latin root spec, the noun referring to "appearance, sort, kind": species has the same root. By 1000 BCE, medical systems based upon herbs could be found in China, Korea, and India. Early uses were connected with magic, medicine, religion, tradition, and preservation. Archaeological excavations have uncovered clove burnt onto the floor of a kitchen, dated to 1700 BCE, at the Mesopotamian site of Terqa, in modern-day Syria. The ancient Indian epic Ramayana mentions cloves. The Romans had cloves in the 1st century CE, as Pliny the Elder wrote about them. In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants. In the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. Generally, early Egyptian, Chinese, Indian, and Mesopotamian sources do not refer to known spices. In South Asia, nutmeg, which originates from the Banda Islands in the Moluccas, has a Sanskrit name Sanskrit is the ancient language of India, showing how old the usage of this spice is in this region . Historians believe that nutmeg was introduced to Europe in the 6th century BCE.
4

Indonesian merchants travelled around China, India, the Middle East, and the east coast of Africa. Arab merchants facilitated the routes through the Middle East and India. This resulted in the Egyptian port city of Alexandria being the main trading centre for spices. The most important discovery prior to the European spice trade were the monsoon winds (40 CE). Sailing from Eastern spice growers to Western European consumers gradually replaced the land-locked spice routes once facilitated by the Middle East Arab caravans. Middle Ages

"The Mullus" Harvesting pepper. Illustration from a French edition of The Travels of Marco Polo. Spices were among the most demanded and expensive products available in Europe in the Middle Ages, the most common being black pepper, cinnamon (and the cheaper alternative cassia), cumin, nutmeg, ginger and cloves. Given medieval medicine's main theory of humorism, spices and herbs were indispensable to balance "humours" in food,] a daily basis for good health at a time of recurrent pandemics.

Spices were all imported from plantations in Asia and Africa, which made them expensive. From the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East, and along with it the neighboring Italian city-states. The trade made the region rich. It has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the Late Middle Ages. The value of these goods was the equivalent of a yearly supply of grain for 1.5 million people. The most exclusive was saffron, used as much for its vivid yellow-red color as for its flavor. Spices that have now fallen into obscurity in European cuisine includegrains of paradise, a relative of cardamom which most replaced pepper in late medieval north French cooking, long pepper, mace, spikenard,galangal and cubeb. Early modern period The control of trade routes and the spice-producing regions were the main reasons that Portuguese navigator Vasco da Gama sailed to India in 1499. Spain and Portugal were not happy to pay the high price that Venice demanded for spices. At around the same time, Christopher Columbus returned from the New World, he described to investors new spices available there. Another source of competition in the spice trade during the 15th and 16th century was the Ragusans from the maritime republic of Dubrovnik in southern Croatia. The military prowess of Afonso de Albuquerque (14531515) allowed the Portuguese to take control of the sea routes to India. In 1506, he took the island of Socotra in the mouth of the Red Seaand, in 1507, Ormuz in the Persian Gulf. Since becoming the viceroy of the Indies, he took Goa in India in 1510, and Malacca on the Malay Peninsula in 1511. The Portuguese could now trade directly with Siam, China, and the Moluccas. The Silk Road complemented the Portuguese sea routes, and brought the treasures of the Orient to Europe via Lisbon, including many spices.
6

With the discovery of the New World came new spices, including allspice, bell and chili peppers, vanilla, and chocolate. This development kept the spice trade, with America as a late comer with its new seasonings, profitable well into the 19th century. In the Caribbean, the island of Grenada is well known for growing and exporting a number of spices, including the nutmeg, which was introduced to Grenada by the settlers.

Handling spices
A typical home's kitchen shelf of spices as would be seen in the United States or Canada. A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. Some spices are rarely available either fresh or whole, for example turmeric, and must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form. The flavor of a spice is derived in part from compounds that oxidize or evaporate when exposed to air. Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation. Thus, flavor is maximized by storing a spice whole and grinding when needed. The shelf life of a whole spice is roughly two years; of a ground spice roughly six months. The "flavor life" of a ground spice can be much shorter. Ground spices are better stored away from light.
7

To grind a whole spice, the classic tool is mortar and pestle. Less labor-intensive tools are more common now: a microplane or fine grater can be used to grind small amounts; a coffee grinder is useful for larger amounts. A frequently used spice such as black pepper may merit storage in its own hand grinder or mill. Some flavor elements in spices are soluble in water; many are soluble in oil or fat. As a general rule, the flavors from a spice take time to infuse into the food so spices are added early in preparation.

Nutrition
Because they tend to have strong flavors and are used in small quantities, spices tend to add few calories to food, even though many spices, especially those made from seeds, contain high portions of fat, protein, and carbohydrate by weight. Many spices, however, can contribute significant portions of micronutrients to the diet. For example, a teaspoon of paprika contains about 1133 IU of Vitamin A, which is over 20% of the recommended daily allowance specified by the US FDA. When used in larger quantity, spices can also contribute a substantial amount of minerals, including iron, magnesium, calcium, and many others, to the diet. Most herbs and spices have substantial antioxidant activity, owing primarily to phenolic compounds, especially flavonoids, which influence nutrition through many pathways, including affecting the absorption of other nutrients. One study found cumin and fresh ginger to be highest in antioxidant activity. These antioxidants also can act as natural preservatives, preventing or slowing the spoilage of food, leading to a higher nutritional content in stored food.

Production
India produces 70% of global spice production. Top 10 spices producers in 2010 Country India Bangladesh Turkey China Pakistan Nepal Colombia Production (tonnes) 1,051,000 128,517 107,000 81,600 53,647 20,400 14,900 Im Im
9

Footnote Im

* Im

Iran Burkina Faso Sri Lanka World

11,500 5,800 5,200 1,545,734

Im Im Im A

* = Unofficial figure | [ ] = Official data | A = May include official, semi-official or estimated data F = FAO estimate | Im = FAO data based on imputation methodology | M = Data not available Source: UN Food & Agriculture Organisation (FAO)[18]

10

Herb
This article is about culinary, medicinal, and spiritual herbs. For the technical botanical usage, see herbaceous plant. For other uses, see Herb (disambiguation).

Basil and green onions, common culinary herbs In general use, herbs are any plants used for flavouring, food, medicine, or perfume. Culinary use typically distinguishes herbs as referring to the leafy green parts of a plant (either fresh or dried), from a "spice", a product from another part of the plant (usually dried), including seeds, berries, bark, roots and fruits. In American botanical English the term "herb" is also used as an abbreviation of "herbaceous plant". This usage is rarely found in British English.
11

Herbs have a variety of uses including culinary, medicinal, and in some cases spiritual usage. General usage of the term "herb" differs between culinary herbs and medicinal herbs. In medicinal or spiritual use any of the parts of the plant might be considered "herbs", including leaves, roots, flowers, seeds, resin, root bark, inner bark (and cambium), berries and sometimes the pericarp or other portions of the plant. The word "herb" is pronounced /rb/ by many U.S. speakers, or /herb/ by other U.S. speakers and all other English speakers. Culinary herbs

A bundle of thyme Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts and provide flavour rather than substance to food. Many culinary herbs are perennials such as thyme or lavender, while others are biennials such as parsley or annuals like basil. Some perennial herbs are shrubs (such as rosemary, Rosmarinus officinal is), or trees (such as bay laurel, Laurus nobilis) this contrasts with botanical herbs, which by definition cannot be woody plants. Some plants are used as both herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. Also, there are some herbs such as those in the mint family that are used for both culinary and medicinal purposes.

12

Medicinal herbs Plants contain photochemical that have effects on the body. There may be some effects when consumed in the small levels that typify culinary "spicing", and some herbs are toxic in larger quantities. For instance, some types of herbal extract, such as the extract of St. John's-wort (Hypericum perforatum) or of kava (Piper methysticum) can be used for medical purposes to relieve depression and stress. However, large amounts of these herbs may lead to toxic overload that may involve complications, some of a serious nature, and should be used with caution. One herb-like substance, called Shilajit, may actually help lower blood glucose levels which are especially important for those suffering from diabetes. Herbs have long been used as the basis of traditional Chinese herbal medicine, with usage dating as far back as the first century CE and far before. Medicinal use of herbs in Western cultures has its roots in the Hippocratic (Greek) elemental healing system, based on a quaternary elemental healing metaphor. Famous herbalist of the Western tradition include Avicenna (Persian), Galen (Roman), Paracelsus (German Swiss), Culpepper (English) and the botanically inclined Eclectic physicians of 19th century/early 20th century America (John Milton Scudder, Harvey Wickes Falter, John Uri Lloyd). Modern pharmaceuticals had their origins in crude herbal medicines, and to this day, some drugs are still extracted as fractionate/isolate compounds from raw herbs and then purified to meet pharmaceutical standards. Some herbs are used not only for culinary and medicinal purposes, but also for psychoactive and/or recreational purposes; one such herb is cannabis.

13

Sacred herbs Herbs are used in many religions. For example, myrrh (Commiphora myrrha) and frankincense (Boswellia spp) in Christianity and Hellenismos, the Nine Herbs Charm in Anglo-Saxon paganism, the neem tree (Azadirachta indicia) by the Tamils, holy basil or tulsi (Osmium) in Hinduism, and many Rastafarians consider cannabis (Cannabis sp) to be a holy plant. Siberian Shamans also used herbs for spiritual purposes. Plants may be used to induce spiritual experiences for rites of passage, such as vision quests in some Native American cultures. The Cherokee Native Americans use both white sage and cedar for spiritual cleansing and smudging.

List of Indian spices

Below is a list of spices and other flavoring substances commonly used in India.

Indian common name (Hindi English name Hindi name written in English)

Tamil name

Urdu name

Comments

Adrak

Ginger

Used as fresh and also Dried Powder form, see "Sonth"

Aamchur/Amchoor Sour powder dried mango powder

gives fish curries tartness

14

Ajmud

Celery / radhuni seed

Ajwain

Carom/thymol seed

Amla

Indian gooseberry

Anardana

Pomegranate seed

Dried not fresh. Is ground in Middle East.

Bazil / Basil

Fresh basil

mayur Badam

Almond

Choti Elaichi

Green cardamom

Malabar variety is native to Kerala.

Badi Elaichi

Black cardamom

Very earthy and darkly aromatic.

Chakra Phool

Star anise

Exotic, Chinese influenced flavors

15

Char Magaz

Four seeds

Seeds of Water melon, musk melon,cucumber and pumpkin

Chironji

Charoli

a type of nut particularly used in making desserts

Camiki

Mango extract

Dalchini

Cinnamon

Grown commercially in Kerala in southern India. Two types, cassia (common) and royal.

Dhania/hara dhaniya

Coriander seed

Garam masala/Kadha Masala Spice mixture

Blend of 8+ spices. Each family has their own secret recipe.

Gulab Jal or Arq

Distilled Rose water

Flavors desserts. Heavily used in Middle East.

Gur

Jaggery (unrefined sugar)

(made from sugarcane juice) (made from from the sap of the sugarcane ordate palm

16

palm juice)

Haldi

Turmeric

Source of "yellow color" in many curries.

Hara dhaniya

Fresh coriander

( )

Fresh green leaves. AKA Cilantro.

Harad / Harr /Haritaki

Inknut Terminalia chebula

Hari Mirch

Green chili pepper

Dhania powder/ Pisa Dhania

Coriander powder

Hing

Asafoetida

Intensely aromatic - related to Truffle and Garlic

Imli

Tamarind

Provides tartness in South Indian curries

Jaiphal

Nutmeg

Whole nuts last forever. Powder, only a month.

17

Javitri

Mace

Mace is outer covering to nutmeg nut. Similar aroma.

Jeera

Cumin seed

See Kali Jeera.

Jeera Goli

Cumin seed grounded into balls

Jethimadh

Licorice powder

Kachra

Capers

, ,

also known as Kabra, Karer in Hindi

Kadipatta

Curry tree or sweet neemleaf

Cannot retain flavor when dried. Only use fresh.

Kaju

Cashew nut

Kala Namak / Sanchal

Black salt

Rock salt, but with very sulfury smell.

Kali Elaichi

Black cardamom

Earthy, much used in North Indian curries.

18

Kali Mirchi

Black pepper

Largest producer is the southern Indian state of Kerala.

Kalonji

Nigella seed

Kasoori Methi Dried

Fenugreek leaf

Katira Goond

Gum tragacanth

A thickener and coating for desserts

Kebab Cheeni / Kabab Chini

Cubeb

Tastes of Clove + Persistent Mild Numbing + Bitterness

Kesar, mayor

Saffron

World's most expensive spice. Flavoring for rice.

Kesar mari mari

Saffron pulp

Actually, safflower concentrate

Khajur

Dates

Kokum

Garcinia indica

19

Khus Khus

Poppy seed

Kudampuli

Garcinia gummigutta

Used in fish preparations of Kerala

Lahsun

Garlic

Lal Mirchi

Red chili pepper

Lavang

Cloves

Andhra Pradesh, Kerala, Tamil Nadu and Karnataka are largest producers in India.

Kali Mirch

Peppercorns

Methi leaves

Fenugreek leaf

Methi seeds

Fenugreek seed

Naaga Keshar

Cinnamon buds

20

Namak

Salt

Nimbu

Lemon / Lime

Pudina

Mint

Pyaz / Kanda

Onion

Panch Phoron

Panch Phoron

This is a Bengali spice mix that combines aniseed, cumin, fenugreek, mustard and nigella

Pathar Ka Phool

Kalpasi

Also known as black stone flower

Pippali

Long pepper

Peeli Mirchi

Yellow pepper

Rai

Brown mustard seed

21

Ratin jot

Alkanet
needed]

[disambiguation

root

Safed Mirchi

White pepper

Saji na phool

Citric acid

Sarson

Mustard seed

Sarson ka Tel

Mustard oil

shorsher tel

Saunf/Sanchal

Fennel seed

Shah Jeera

Black Cumin

smaller in size than regular cumin. Often mistaken asCaraway seed. Though English translation isBlack Cumin, the term black cumin is also used as English translation ofNigella sativa, kalonji

Sirka

Vinegar

22

Soa sag

Dill

Sonth

Dried ginger

mostly powdered

Suwa or Shopa

Aniseed

Tej Patta

Indian bay leaf, bay leaf

Both Indian bay leaf and bay leaf are similar and called as Tej Patta in Hindi. however, they are from two different species and have differences in taste

Til

Sesame seed

Shimla Mirch

Capsicum

Kala Zeera

Black cumin

Sweet, floral and smoky cumin and anise-like flavor.

Tulsi

Holy basil

23

Asafoetida (Hing):
This is sap from stem and root of a plant, dried into a hard resin. The smell of this spice in the raw uncooked form is strong and pungent; so unpleasant that it is often called as the devils dung, or the stinking gum. However this initial funky pungent smell mellows and almost disappears, replaced by a smooth pleasant flavor when it is added to hot oil or ghee. The flavor is not the spicy fiery kind, but more like Leek or Onion. Hing is definitely a gem in the kitchen. In its raw form, the strong aroma will contaminate other spices, so it is better stored in an air tight container.

The resin form is hard and deep amber in color It has to be powdered before it is used for cooking or medicinal purposes. I usually get Hing from India, in the hard resin form as you see above, as it retains the aroma longer than ground powder, and use a mortar and a pestle to grind it as I need it. In Indian grocery stores, the hing is usually found in powdered form. A little goes a long way when it comes to this spice; so only a tiny bit when seasoning and tempering to flavor food.
24

Tej Patta (Cinnamomum tamala)

Often mistaken as the Bay Leaf (leaf of the Laurel tree ) used in Western cooking, these are actually three veined leaves of the tree belonging to Cinnamonum group of trees.

Cinnamomum tamala or the Tamalpatra tree in my home in India

25

Tej Patta or Tamalpatra as it is called in Sanskrit are used to flavor different curries and rice. The leaves are aromatic with a slight hint of the fragrance of cinnamon. The leaves are first browned in oil first to increase the aroma.

Carom Seeds /Ajwain( Trachyspermum copticum):

These are pungent, tiny seeds grayish in color and often mistaken to be the Bishops Weed. Ajwain has very strong flavors and the smell and the taste bears close similarity to Thyme. They have a sharp and slightly bitter taste on the tongue. In Indian cooking, the Ajwain is rarely used raw. They are usually dry roasted lightly or tempered in hot oil or ghee and used for seasoning a dish. Other than using the seeds for
26

curries, the flavor of this spice works really well with breads and are very popularly used in Paratha (griddle fried flatbreads) in the northern regions of the country. Besides culinary uses, it is used for medicinal purposes to aid in digestion and also as an antiseptic.

Cinnamon (Darchini) Cinnamomom zeylanicum:

The cinnamon sticks or quills are the dried bark of a tree. There are two popular varieties of cinnamon; from Chin and from Ceylon. They both have similar flavors but the cinnamon from Ceylon has a sweeter aroma and is found more as sticks than a rolled up quill. The Ceylonese cinnamon is also not so easily available in local markets. Cinnamon (and mostly the Ceylonese variety) in its stick/quill for as well as powdered, is used extensively in Indian cooking, mostly for savory dishes. Often times a few bits of broken sticks are added as the oil heats up; this way the oil is flavored and the food is cooked in this fragrant oil. Sometimes it is dry roasted in a skillet before cooking, which intensifies the aroma. The warm sweet flavors make it a popular spice for desserts in the western world, especially during the holidays. It is one of the ingredients of Garam Masala.
27

Cloves (Laung/Lavang/Grambu):

Cloves are dried up flower buds. The fully-grown, unopened buds, are picked green and dried in the sun till they become dark brown and are ready to be used for culinary and medicinal purposes.
28

Clove is extensively used in Indian cooking. The flavor it imparts to food is strong and warm. Clove is mostly used to flavor spicy food where the whole clove is cooked in oil or ghee. Clove is also a part of Garam Masala in the ground form. Use of clove in desserts is not very common in India, though not unheard of.

Coriander Seeds (Dhania):

These seeds are the dry seeds of the regularly used fresh cilantro/coriander. Light brown or golden in color, the seeds are kind of hollow and crunchy and has a nice earthy, nutty flavor. The seeds are used whole for tempering, but more often they are ground into a powder to flavor food. Do yourselves a favor and stop yourself from buying store bought coriander powder. They lose the flavor fairly quick when stored, so you will end up with a sawdust kind of powder with no flavor in it. The best way go about it, is to grind the seeds when you use them or store them in an airtight container only for a few days. I use the coffee grinder or the spice grinder to powder the seeds.
29

The seeds are powdered either by roasting them first in a dry skillet or without roasting them. The roasted seeds powdered have a darker shade and a different flavor than the other. Both are used in Indian cuisine. The seeds are usually used in the ground form to be a part of various spice mixes, like Garam Masala, Sambar Powder etc.

Cumin Seeds (Jeera):

Cumin or Jeera is a very commonly used spice all over India. Known for its warm earthy aroma, it is used in the raw form, or cooked in hot oil or ghee to release its aroma. Sometimes the raw seeds are ground and sometimes the seeds are briefly roasted in the skillet and ground into a powder. The roasted and fried cumin seeds imparts a very unique, smoky flavor to food.

30

Fenugreek Seeds (Methi) :

Angular buff colored seeds having a slightly bitter taste . One of the mixtures of Panch Foron. The unripe, raw seeds are cooked as side dishes in certain parts of India and they are not bitter.

Fennel Seeds (Saunf or Mouri):

31

These might look like Cumin Seeds, but when looked closely they are actually greener and wider. Fennel is another ingredient of the Panch Foron.These are also dry roasted and used with tiny sugar candies to make mouth fresheners after meals. Fennel is known for its digestive qualities.

Green Cardamon (Choti Elaichi) :

Cardamom pods holds tiny little black seeds inside. The seeds are taken out and used whole in cooking or in the from of powder. Its used in a LOT of Indian cooking whether it be vegetables, meat, rice or even desserts. Cardamom is also an important part of Garam Masala.

32

Cardamon Black (Badi Elaichi or Kali Elaichi) Amomum subulatum :

Black cardamom, also known as hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, or brown cardamom, comes from either of two species in the family Zingiberaceae (ginger).The seed pods are about 2.5-3 cm in length and have a bold flavour. The pods are dried over open fire and the process leaves the pods with a smoky aroma.These are bigger and very different from the the small green cardamoms, and are not as delicately flavored as their green counterpart. This is probably the reason why these are barely used for flavoring desserts. The intensity of the flavour emerges as they are cooked slowly and for a prolonged period and that is why it is used a lot
33

for braising food, or flavouring the Indian masala (spice) mix for curries, meats or for stews, lentils and pilaffs. If you have not tried this before, just try dropping a split pod when you cook your rice and see how it changes the flavour of the rice! A good easy recipe to start with.

Mustard Seeds (Sarson/Shorshe or Rai):

While there are close to forty kinds of mustard, three principal types used as spices: Black mustard (Brassica nigra), White mustard which are actually yellow (Brassica alba) and brown mustard (dark yellow) (Brassica juncea). In Indian cooking all three are used, though use of black mustard seeds with stronger flavors is more common. The black mustard seeds have the most pungent taste, followed by the yellow mustard seeds.The white mustard is usually the mildest.

34

The seeds are usually used to temper/season food by adding them to hot oil. The seeds are also ground to make a paste (usually in the eastern and northern regions of India) and used in cooking fish and vegetables. Mustard paste is used to make many Indian pickles in the northern regions of the country. The oil pressed out from the seeds and commonly sold as mustard oil is used for massage as well as cooking in the northern and eastern regions of India.

Nigella (Kalonji/Kalo Jeera) :

These are tiny black seeds mostly forming a part of the Panch Foron (recipe below). Nigella is also referred to as Onion Seeds. They are mostly used in breads like naan, tandoori rotis, parathas, and also sometimes to season stir fries and curries. In the Eastern India this is extensively used to season fish.

Nutmeg (Jaiphal):

35

These are seeds of a fruit. The part that is actually used is the inner part of this seed. Its used in ground form, mostly inbiryanis. Unlike in western countries, its almost never used in desserts in Indian cooking.

Panch Foron (Five Spice Mix):

This is a five mix spice. Panch means five. The following spices are used in equal amounts:
36

Cumin Seeds Radhuni/ (use Mustard Seeds if no Radhuni) Nigella Seeds Fenugreek Seeds Fennel Seeds This particular spice mix is extensively used in East Indian cooking and also as a pickling spice in most states in India.

Red Chilli/Chile Powder:

This is ground up dried red chili peppers (as shown below). There are different varieties of Chili Powder available in the Indian groceries. They are made from different kind of peppers with different colors, aroma and also the spice/heat level. The Kashmiri Chili Red Chili Powder is a mild chili powder but with very vibrant colors and this is what I usually use in my kitchen. Another one which I like to use is the Reshmapati Red Chilli Powder; this one has a beautiful color too.

37

If you cannot get your hands on the Indian variety, feel free to use cayenne or paprika or even crushed red pepper. The color and the flavors will differ a bit, but they really can be substituted. However do keep in mind that the Chilli/Chile Powder is not the spice mix to make the Mexican Chili.

Red Dry Chilli:

This is the hot peppers dried up, esp. the cayenne pepper type. They have different flavor then the green hot peppers are are usually sizzled in oil and cooked up with the vegetables or meat. These dried peppers may be ground up to make Red Chili Powder.

Saffron (Kesar):
The king of spices! That is what I think This is probably the most expensive spice. Looking like tiny orange threads, these are actually the stigmas of a flower called crocus. Saffron adds beautiful flavor and color to rice dishes, gravies and desserts.

38

Turmeric Powder/Haldi:

Turmeric is actually a ginger like rhizome in the raw state. The inside is deep orange yellow in color. The rhizome can be grated (fresh) and may be used in cooking. Raw turmeric is often times ground into a paste and used to improve skin and complexion. It also has very strong medicinal properties.

39

40

41

42

43

44

45

46

47

48

49

50

51

52

53

54

55

56

57

58

The uses and benefits of spices

Find the uses and benefits of spices used in India and other countries. Make better use of spices by discovering the many health benefits provided by the spices in addition to the flavour and taste. Imagine your food without any spices. Unimaginable, is it? We can easily put it this way; wherever you find an Indian you will find spices. No wonder, when food giants from across the world come to India, they have to add an Indian twist to their menu. Right from the kitchen and medicinal uses in homes spices have an important role to play in different places. As India is blessed with a varied climate each of its state produces some spice or the other. No wonder why spices are used so extensively for cooking in India. Not only in India but also in some other countries spices are considered to be of great use. Apart from adding colour, flavour and taste, consumption of spices provide infinite health benefits. You can be more creative in use of spices if you know its uses better. Some may be a substitute fr your costly beauty products and even medicines. Have a quick overview of Indian spices, their uses and benefits

59

Spices Asafoetida (Hing) Bay leaf (Tez Patta)

Uses It is used for seasoningfood especially snacks and has medicinal uses. It is used in cooking to add a specific flavour to food. It also has some medicinal properties. It is used in most of the Indian and othersweet dishes to give a good flavour and smell. It is also used widely in pharmaceutical sector.

Benefits A good remedy for whooping and stomach caused due to gas. Bay leaf oil possesses antifungal and anti bacterial

Cardamom (Elaichi)

Helps to control bad breath and digestive disorder. A whole cardamom chewed is good for coping withdiabetes.

Chilli (Lal Mirch) Cinnamon (Dalchini)

It is a main ingredient used for adding hot The antioxidants present in chilli help to cope flavour to the food. withcholesterol. It also helps burning calories It is used for mainly for seasoning food and preparing masalas It has medicinal uses too. It supports natural production of insulin and reduces blood cholesterol

60

Clove (Laung)

It is used as a cookingingredient mainly for seasoning or preparingMasalas.

Clove oil is beneficial for coping with tooth acheand sore gums. It is also beneficial remedy for chest pains, fever, digestive problems, cough and cold. It can be used externally on aching joints and rheumatism. It is also good for coping with soar throat, allergies, digestion problems, hay fever etc.

Coriander (Dhaniya)

Coriander leaves as well as coriander seeds are used in cooking. It also has some medicinal uses.

Cumin (Zeera)

It is used for cookingand it also possesses It is a good source or ironand keeps immune medicinal properties. system healthy. Water boiled with cumin seeds is good for coping with dysentery. It is used as a main ingredient for seasoning in some countries. It has many medicinal uses. These leaves are beneficial for reducingblood sugar. Each part of the plant provides some benefit or the other. The dried leaves are extensively used in herbalmedicines. Fenugreek seed tea or sweet fudge is good for increasing breast milk. It also helpful for

Curry leaves(Curry Patta)

Fenugreek

It is mainly used as a green leafy vegetableand seeds are used for

61

(Methi)

seasoning and preparing Masalas. It also has medicinal uses. It is used for cookingas well as for the medicinal purpose. It is used for giving a specific flavour to food and has many medicinal uses. It is used for seasoning as well as green leafy vegetable. The use of mustard oil is extensive in India but it is banned in some countries.

treating diabetes and lowering cholesterol

Garlic (Lassan)

It is useful for coping with cough and cold. It also has antibiotic properties. Helps to avoid digestive problems. It is beneficial for coping with cough andcold. Mustard oil is good for body massage and even for getting good hair. It consists of omega-3 fatty acids. It is an excellent source of iron, zinc, manganese, calcium, protein etc.

Ginger (Adrak)

Mustard (Rye)

Nutmeg (Jaiphal)

It is used in powdered form for garnishing It is beneficial for the treatments of and also for masala preparation. It is used asthma,heart disorder and bad breath. in soaps, perfumes and shampoos. It can also be used for medicinal purpose. It is extensively used in cooking, especially for garnishing. It is has many
62

Pepper (Kaali

It helps coping with cold,cough, infections etc. It helps to deal with musclepains and

Mirch) Saffron (Zaffran/Kesar)

medicinal uses too. It is used for cookingas well as in beauty products. It is mainly used in sweet dishes. It has good medicinal properties. It is used in cooking and for medicinal purpose

digestive problems It helps to cope with skin diseases. It is a good remedy for cough, coldand asthma.

Star anise (Chakra Phool)

Star anise oil is beneficial for rheumatism. It is helpful for digestion and avoiding bad breath It helps deal with skin problems. Turmericpowder can be used for healing cuts and wounds. It also makes coping with diabetes easier.

Turmeric (Haldi)

It is used in cooking and skin care products. It has wide range medicinal uses.

Spices are used and imported from India since ages. Many of these spices like cardamom, clove, nutmeg, ginger etc., are inseparable ingredients of the Indian 'Masala Chai'. This shows that spices form the basis of not only food in India but also for making a good cup of tea.
63

Though these spices provide innumerable benefits they should be used sparingly. The excessive use of spices in food can cause harm to the health. Try to make specific use of these spices. This will help you to make optimal use of the resources provided by nature. Strike the right balance and add some spice to your life.

Role of Spices in Cooking

Spices for Taste, Spices for Flavour, Spices for Therapeutic Health Benefits Its hard to imagine cooking without spices. Spices are natural flavouring elements most often in dried form but sometimes fresh. A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavouring. So accustomed are we to the richness of flavour, vibrancy of colour and the delicacy of aroma that the food we eat would be sadly lacking without these vital ingredients. Cooking with spices goes a long way to achieving a cooks desire to serve delicious food. Todays enthusiasm of trying different foods and flavours lies behind much of the growth in the availability of spices. The role of spices in cooking has never been in question. Spices have been traded for over 7,000 years and played a major role in the development of Civilization. Wars were fought and lands explored and colonised in an attempt to find new ways of obtaining spices from the Orient and gaining control of established routes. The great thing is the availability of good spices now. Spices tend to be associated with cooking to enrich and give distinctive depth of colour and flavour to food. Different spices like basic spices including powder
64

spices and whole spices are often used together to wonderful flavours to certain styles of cooking. Spices add a whole new dimension to cooking. Each of these spices has its own distinctive colour and flavour. Indian spices have been used for hundreds of years to flavour food. We must salute to the role that these foodstuffs play in our cooking. Let us give them the respect they deserve and allow them to provide the maximum flavour and pleasure they can to our cooking. Fresh ground spices are the order of the day in any home and will be chosen according to the nature of the dish, season, and family. The role of spices goes beyond cooking. Ayurveda prescribes spices for curative and therapeutic functions. Most spices used in cooking are very healthy, and make the digestion process much easier. Spices have been used to make the food last longer in the days when refrigerators were not available. Integral to cooking all year round, spices are supremely important to have in your kitchen. Spices are high in flavour yet low in fat, calories and sodium. Spices offer the opportunity to explore new tastes. Indian food is characterized by its sophisticated and subtle use of many spices. Each single spice used in Indian cuisines carries some or the other dietary as well as medicinal properties. Spices are frequently used to heighten culinary appeal. Spices are also used in large amount in the kitchens for flavouring and preserving food. Spices not only flavour and improve the taste of the food, but supply us with many nutritional prophylactic substances. Recent scientific studies have revealed the important role these spices play in maintaining good health. Apart from adding colour, flavour and taste, consumption of spices provide infinite health benefits. Spices are used for many home remedies. You can be more creative in use of spices if you know its uses better. Having the right spices and ingredients in your kitchen will help you start your journey into the wonderful world of cuisine. Spices play an integral role in cooking. Many spices also have medicinal
65

properties and are used for many home remedies. In use, ground spices do have certain well-established advantage over other forms of seasoning. We primarily depend on spices for flavour and fragrance as well as colour, preservation and inherent medicinal qualities. Spices have played a vital role in world trade, due to their varied properties and applications. Spices are consistent in flavour and have a much longer shelf- life. They are easier to store and are not affected by bacterial contamination. They can be blended and used as per individual choices. They release their flavour fully on cooking or adding to the food and retain their flavour for a long time. It is said that some spices have antioxidant potential equal to fresh produce and can further reduce the risk of developing heart disease and certain cancers. Even leading dieticians agree that spices must be included in ones diet to enhance the flavour of food and make it more interesting and may provide long-term health benefits. They can be conveniently added to day to day cooking, are inexpensive, are readily available and always in season, and by their essence, highly palatable and easily consumed. We must salute to the role that these foodstuffs play in our cooking. Let us give them the respect they deserve and allow them to provide the maximum flavour and pleasure they can to our cooking.

Importance of Spices in Cooking

Spices are famous worldwide for their ability to add flavor, aroma and color to the food. Many of the major cuisines worldwide make use of the spices. And native spices are found to be playing an important role in
66

differentiating the one countrys cuisine with others. Usage of spices in many of the food delicacies are coming as a tradition in many of the countries. Spices are found to add various flavors, of various strengths to the food. The flavors found in different varieties of spices are salty, sweet, bold and delicate. The can be used according to the variety of dish being prepared like, desserts, curries, snacks, etc. Combination of spices can also be used to give a unique flavor to the food. Strong and delicate flavors such as pepper, cardamom, ginger should be used alone and not in combination as they are found to have high strength. Spices having moderate flavors are cumin, fennel, can be used in moderate amounts to give taste. Delicate flavors such as, chives, etc. can be used in combination with other spices and herbs. Sweet flavors such as cinnamon, vanilla, etc. are found to have unique taste, which are mostly used in preparation of desserts. Though many of the spices are restricted by their availability to few places, their application is not found to be restricted. For example, pepper is found to be a native of India, but it is used widely in all the food preparations in Britain and America. In the modern world, where everything id globalized, even the food tastes of human beings have also changed. Many people like to opt for non-traditional food these days. This led to increase in spice trade across the globe. Presently many manufacturers and traders are selling spices online. These wholesale spices are made available to each and every person, leading to the mixture of food cultures.

67

CONCLUSION
It was a learning experience to prepare this project. We learnt about Spices & Herbs, I am very thankful to All Teacher. They give this project to me.

68