A spice is any seed, root, fruit, bark, or similar plant material mainly used for flavouring or colouring food in the culinary arts. Herbs are the leaves, blossoms, or stems of plants used for seasoning or garnishing, distinct from spices. Spices are often used in medical and religious rites, cosmetics, and perfume manufacturing. Vanilla, for example, is a frequent component utilised in the synthesis of fragrances.
Considering whole dried spices have the most extraordinary shelf life, they may be purchased and kept in larger quantities, making them more affordable per serving.
India accounts for 75% of total global spice output. The spice trade flourished historically over the Indian subcontinent, as well as in East Asia and the Middle East. The need for spices in Europe was one of the economic and cultural elements that fueled early modern travel.
See also: Points to consider when building spice rack in your kitchen
Classification of spices
Seeds and pods
Cumin: The main element of food in India, the Middle East, and Mexico, with a very intense flavour and warm taste.
Cardamom: Unique smell and is added to sweet and savoury recipes.
Mustard Seeds: Pepper is an additive that adds pungency and heat to different diets worldwide.
Roots and rhizomes
Ginger: It has a lemony aftertaste and is common in tea, curry, and sweets.
Turmeric: Famous because of its lively yellowness and slightly mild-earthy taste.
Bark and twigs
Cinnamon: Powder and stick versions that add sweetness and warmth to foods.
Cassia: It has a tough and fiery taste comparable to cinnamon.
Dried fruits and flower buds
Cloves: They are dried flower buds with an intense, sweet-tasting flavour mixed in many food dishes and dessert recipes.
Black Pepper is a well-known seasoning and is commonly called “the king of spices” due to its distinct bittersweet flavour.
What are spices and condiments?
India is the ‘Home of Spices.’ Spices or condiments refer to all forms of plants and their mixtures, which give taste and smell to foods.
Plant products form the basis of spices, while various combinations of this and other things are the basis of condiments. The use of spices is continuous during the cooking process. It is after this that condiments are sprinkled onto the dish. However, they cannot be used as garnishing but only as side or garnishing dishes.
- The International Organization for Standardization (ISO) estimates that about one hundred and nine spices grow in different parts of the world.
- In India, there are more than 60 types of plants for spices and condiments.
- Spices and natural plant substances improve food’s flavour, aroma, taste, and colour.
- The scent, taste, and spice of Indian spices make them unmatched by any other country.
Spice and condiment classification
There are around 35 spices and condiments that may be roughly categorised into six classes based on plant components as follows:
- Rhizomes and root spices, such as ginger, turmeric, and garlic.
- Seed spices include nutmeg, coriander, fennel, cumin, fenugreek, dill, aniseed, celery, and bishop-weed.
- Cinnamon, cinnamon bark spices
- Fruit spices include cardamom, black pepper, vanilla, all spice, cassia, and tamarind.
- Spices include leaves, such as bay leaf and curry leaf.
- Clove, saffron, asafetida, and other flower spices.
Some prominent spices and condiments in India
- Pepper, cardamom, chile, ginger, turmeric, coriander, cumin, fennel, fenugreek, celery, saffron, tamarind, and garlic.
- Other spices cultivated and exported in modest numbers include aniseed, bishop’s weed (ajawan), dill seed, poppy seed, tej-pat, curry leaves, cinnamon, kokam, and other culinary herbs.
What are spices used for?
Spices have been used for ages in both culinary and medical applications. It improves the flavour, smell, and appearance of food and beverages and protects against acute and chronic illnesses. More Americans are contemplating the medical and therapeutic/remedy usage of spices, particularly for chronic diseases.
Medicinal purposes
Spices enhance food flavour and are an excellent source of vitamins B and C, iron, calcium, and other antioxidants. Spices are derived from plant components such as buds, bark, roots, flowers, and fruit. Many medical sectors, such as cosmetics, pharmaceuticals, and aromatic fragrances, employ spices.
Culinary uses
Spices are essential in lifting dishes, improving tastes and crafting fine foods. These ingredients give the recipes depth, smell, and complexity, turning ordinary dishes into culinary masterpieces. Spice can be used in making marinades, curries, soups and desserts to create a variety of flavours.
Health benefits
In addition to their magic in cooking, spices have high levels of antioxidants, vitamins, and minerals. Historically, they are known for being used as medicine due to their assistance in digestion purposes and immunity enhancement effects with anti-inflammatory and antibacterial factors. Likewise, turmeric is renowned for its anti-inflammatory effects, whereas ginger helps in digestion and relieves nausea. Spices have antioxidant, anti-inflammatory, antitumorigenic, anticarcinogenic, glucose- and cholesterol-lowering qualities and characteristics that alter cognition and mood.
What are spice crops?
The most significant tropical spice crops in global trade value are pepper, capsicums, nutmeg/mace, cardamom, allspice/pimento, vanilla, cloves, ginger, cinnamon cassia, and turmeric. The most significant non-tropical spice crops are coriander, cumin, mustard, sesame seeds, herbs, sage, oregano, thyme, bay, and mints.
Toxicity
Although spices are a big part of our diet and mostly not toxic, having them in large quantities can cause the following reactions:
Cumin
Heartburn, belching, low blood sugar levels, and a heavy menstrual period are all symptoms. Excessive intake may have an abortifacient effect and result in miscarriage in pregnant women. Drugs that slow blood coagulation and diabetic medicines may interact.
Cardamom
It can induce gastrointestinal problems, including diarrhoea and abdominal discomfort. High amounts can also induce hypertension and a racing heart.
Ginger
Ginger is mostly safe. It has the potential to induce moderate adverse effects such as heartburn, diarrhoea, burping, and overall stomach discomfort.
Turmeric
Turmeric often causes significant adverse effects. Some persons may have mild side effects such as stomach discomfort, nausea, dizziness, or diarrhoea.
Cinnamon
Coumarin is a flavouring ingredient found in relatively high amounts in cinnamon that can be toxic to the liver.
Cassia
Symptoms of Cassia seed poisoning include ataxia, muscular weakness, stubbing, and body weight loss, which can lead to death.
Cloves
Eating or being exposed to a significant quantity can result in tissue damage and a condition of acute onset seizures, liver and kidney failure, and coma.
Black pepper
If you eat too much, you may develop indigestion, heartburn, and other gastrointestinal disorders. If black pepper enters the lungs unintentionally, it can be fatal, especially in youngsters. Individuals allergic to black pepper may get a severe respiratory response in rare situations.
What is the Spices Board of India?
The Chairman of the Spices Board, who has a position similar to that of Joint Secretary to the Government of India, oversees the regulatory and export promotion functions of the Indian government for Indian spices. The board’s main office is in Kochi. Shri A G Thankappan is the Spices Board Chairman at the moment.
Established in 1987 by the Spices Board Act 1986, the Spices Board was tasked with developing cardamom and promoting the export of 52 spices included in the Act’s schedule.
In Kochi, The Spices Board is next to its principal office. Spices are marketed under the “Flavourit” brand.
To inform Indians about their rich spice heritage, the Spices Board of India launched the Spice Train, an online education initiative. Information on various spices cultivated and exported from India is available from the Spices Board. Puttady is home to Spices Board India’s Spice Park, which sells pepper and cardamom.
The spices boast a rich history and diverse uses, showing how artful eating is healthy. Spices have played a role in shaping kitchens since time immemorial—from the antiquated trade routes to contemporary culinary delicacies. Flavour aside, these foods embody a rich cultural heritage and constitute a legacy handed over across generations that add colour to life.
FAQs
What exactly is a spice?
Any of a class of spicy or fragrant vegetable ingredients, such as pepper, cinnamon, or cloves, used as seasonings, preservatives, and so on.
What is the purpose of the Spice Board?
The Board's essential functions are the development of small and big cardamom, the promotion, development, and regulation of spice exports, and the quality control of spices for export.
Which is the most ancient spice?
The most ancient spice is Cinnamon.
Which spice is known as the spice queen?
Cardamom is known as the spice queen.
What spices are beneficial for your health?
Black Peppercorns, Cardamom. Cloves of Cinnamon Garlic Coriander Ginger
Who should not consume black pepper?
Taking more black pepper than what is found in food may raise the risk of bleeding in those with bleeding problems.
Is clove alkaline or acidic?
Clove has been proven to be quite acidic.
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