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General Account of Spices – the Term Spices Apply to Plant Products Or

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General Account of Spices – the Term Spices Apply to Plant Products Or General account of spices – The term spices apply to plant products or mixtures in whole or ground form, which are used for imparting flavor, aroma and pungency to the food items. Spices cannot be classed as foods, because they contain little nutritive value. They stimulate the appetite and increase the flow of the gastric juices. For this reason, they are often referred to as food accessories or adjuncts. Uses of Spices – Spices have tremendous importance as ingredients in food, alcoholic beverages, medicine, perfumery, cosmetics, colouring and also as garden plants. Apart from these primary effects, spices can prevent of food spoilage. The basic effects of spices when used in cooking and confectionary can be for flavouring and deodorizing/masking, pungency and colouring (as listed below) – 1. Flavouring - parsley, cinnamon, mint, cardamom, fennel, fenugreek, basil, nutmeg, vanilla, celery 2. Deodorizing/ Masking - garlic, bay leaves, clove, rose mary, coriander, mint 3. Pungency - garlic, pepper, coriander, clove, ginger, mustard, bay leaves 4. Colouring - paprika, turmeric, saffron They are also used to make food and confectionary more appetizing and palatable. Some spices, such as turmeric, paprika are used more for imparting an attractive colour than for enhancing taste. The major colour components of spices are given below – 1. B-carotene (reddish orange) - red pepper, mustard, paprika, saffron 2. Flavonoids (yellow) – ginger 3. Curcumin (orange yellow) - turmeric 4. Chlorophylls (green) – herbs Because of their antioxidant and antimicrobial properties spices have dual function and in addition to imparting flavour and taste they play a major role in food preservation by delaying, the spoilage of food. The toiletries and allied industries use spices and their fragrant oils for manufacture of soaps, tooth pastes, face packs, lotions, freshness sachets and hair oils. They are essential ingredients in beauty care as cleansing agents, infusions, skin toners, moisturizers, eye lotions, bathing oils, shampoos and hair conditioners, cosmetic creams, antiseptic lotions, improvement of complexion and purifying blood. Spices also form an important component of alcoholic beverages like Gin, Beer, Aquavit, Curcao, Kummel, Ganica. Chemical Nature – Spices are storehouse of many chemically active compounds that impart fragrance and piquancy (a pleasantly sharp and appetizing flavor). Most spices owe their flavouring properties to volatile oils and in some cases, to fixed oils and small amount of resin, which are known as oleoresins. Phytochemicals in spices are secondary metabolites, which are originated for the protection from herbivorous insects, vertebrates, fungi, pathogen, and parasites. Most probably, no single compound is responsible for flavours; but a blend of different compounds such as alcohols, phenols, esters, terpenes, organic acids, resins, alkaloids, and sulphur containing compounds in various proportions produce the flavours. Besides these flavouring components every spice contains the usual components such as proteins, carbohydrates, fiber, minerals, tannins or polyphenols. Total Number of Spices Cultivated – According to International Standards Organisation (ISO) there are about 109 spices and India produce as a many as 75 in its various agro climatic regions. India is known as ‘The Home of Spices’. Classification of Spices – Classification of spices becomes difficult because of their heterogeneity. Spices could perhaps be classified or grouped according to different systems of classification such as based on (i) botanical analogies or families (ii) economic and commercial importance (iii) climatic requirement (tropical, sub-tropical, temperate etc.) (iv) number of seasons required to complete the life cycle (annuals, biennials, perennials etc.) and (v) morphology of the useful parts; but each system has its own merits and demerits (Singh and Singh, 1596). Since spices come from various woody shrubs and vines, trees, aromatic roots, flowers, seeds, rhizomes, and fruits of herbaceous plants, most convenient system of classification may possibly be based on the morphological characters. Two of the most popular ways of classifying spices are: 1. Classification based on Degree of Taste: - Hot spices - Pepper, Chilli, Ginger, Mustard - Mild spices - Coriander, Paprika - Aromatic spices - Pimento, Cardamom, Cassia, Cinnamon, Cumin, Clove, Dill, Fennel, Fenugreek, Mace, Nutmeg - Herbs - Basil, Bay, Dill leaves, Maijoram, Thyme - Aromatic vegetables - Onion, Garlic, Celery, Shallot 2. Classification based on Plant Organs: - Seed as Spice - Ajwain, Aniseed, Caraway, Celery, Coriander Cumin, Fennel, Fenugreek, Mustard, Poppy Seeds. - Leaf as Spice - Basil, Tejpat, Curry leaves, Mint, Chives, Spearmint, Thyme leaves, Parsley. - Flower as Spice - Rose, Caper, Saffron - Fruit as Spice - Cardamom, Chilli, Kokam, Mace, Tamarind, Nutmeg Anise, Vanilla - Root as Spice - Garlic, Ginger, Onion, Turmeric, Galangal - Bark as Spice - Cinnamon, Cassia Quality Evaluation of Spices – Quality of spices is assessed by its intrinsic as well as extrinsic characters. The former consists of chemical quality, i.e. the retention of chemical principles like volatile oil, alkaloids and oleoresins while the latter emphasizes physical quality. This include appearance, texture, shape, presence or absence of unwanted things etc. In addition, certain health requirements are also implemented as export quality standard viz. pesticide residue, aflatoxin, heavy metals, sulphur dioxide, solvent residues, and microbiological quality. However, physico-chemical quality remains the ultimate attribute, while considering export requirement of spices as these properties delineate its grade in the market. These qualities vary unpredictably. The physicochemical characteristics vary widely depending on the variety, agro- climatic conditions existing in the area of production, harvest, and post-harvest operations. Besides this, proper harvesting time is also important, a good spice product from low quality harvested material is not possible. The main obstacle to correct harvesting is the crop being picked immature. Every spice importing country has developed quality requirement specifications, or adopted quality specifications of international agencies. Cleanliness specifications for spices of American Spice Trade Association (ASTA) are a universally adopted manual for the assessment of physical quality of spices. USFDA (United States Food and Drugs Administration) has also provided requirement of quality for spices. Methods for the analyses of these parameters are also standardized (ASTA, 1997; 1998). Besides these specifications, Indian agencies such as Agmark and BIS (bureau of Indian Standards) have developed quality regulations. ESA (European Spice Association), BSI (British Standard Institution), ISO (International Standards Organisation), AFNOR (Association Francaise De Normalisation), EOA (Essential Oil Association) etc. are the other reputed international agencies providing spice quality regulations. Here we are describing two important spices in details, black pepper and clove. 1. Black Pepper - Botanical Name: Piper nigrum L. Family: Piperaceae. Vernacular name: Hindi, Punjabi— Kalimirch; Telugu— Miryalu: Sanskrit: Maricha ushana, Hapsha; Tamil— Malagu; Gujrati— Kalimari, Bengali: Golmorich Morphology - climbing shrub that grows to about 30 ft (9 m) tall through a system of aerial roots, but is usually pruned to 12 ft (3.66 m) in cultivation. Its flowers are slender, dense spikes with about 50 blossoms each. The berry-like fruits it produces become peppercorns; each one is about 0.2 in (5 mm) in diameter and contains a single seed. Part used: White pepper and black paper both are Piper nigrum. Fully mature unripe dried fruits are Black pepper while ripe berries are stemmed then dried to get white pepper (sheetal mirchi). Green pepper is tender green spike of unripe fruits. Used as pickles. A mixture of black and white peppercorns is called a mignonette. Uses: 1. Medicinally in Malaria, hemorrhoids/dyspepsia and also credited for relieving arthritis, nausea, fever, migraine headaches, poor digestion, strep throat, and even coma. 2. Essential preservative of meat or perishable food. 3. Flavoring Agent. 4. Oil of pepper is used in flavouring Sausages. 5. Black pepper is used in culinary seasoning. 6. Essential ingredient of many food stuffs. 7. In some parts of the world it is used as moth killer and insect repellant. Pepper is often described as the "king of spices," and it shares a place on most dinner tables with salt. The word pepper originated from the Sanskrit word pippali, meaning berry. Pepper is now grown in Indonesia, Malaysia, Sri Lanka, Vietnam, and Kampuchea as well as the West coast of India, known as Malabar, where it originated. The United States is the largest importer of pepper. India is still the largest exporter of the spice, and Brazil may be among the newest exporter of pepper. The hot taste sensation in pepper comes from a resin called chavicine in the peppercorns (berry- like fruits). Peppercorns also are the source of other heat-generating substances, including an alkaloid called piperine, which is used to add the pungent effect to brandy, and an oil that is distilled from the peppercorns for use in meat sauces. Manufacturing process – Cultivation 1. The pepper berries grow on bushes that are cultivated to heights of about 13 ft (4 m). If the berries were allowed to ripen fully, they would turn red; instead, they are harvested when
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