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Looking at Herbs and Spices

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Looking at Herbs and Spices OEB 59 – Plants and Human Affairs Lab 5: Spices and Essential Oils Objectives of this lab: 1) Connect commonly used herbs and spices to the plants and plant parts from which they are derived 2) Compare Old World versus New World herbs and spices 3) Learn about fun facts about allspice, peppercorns, cinnamon, mace, and nutmeg 4) Compare the aromas and therapeutic uses of essential oils from different species Part I: Looking at herbs and spices Herbs are usually aromatic leaves from temperate plants, while spices are aromatic fruits, flowers, bark, or other plant parts of tropical origin. Both are associated with mainly cooking, but also in medicine, as natural dyes, and in the perfume and cosmetic industries. Old World versus New World Herbs and spices from the Old World include: cloves, nutmeg, mace, peppercorns (green, black and white), mustards, cardamon, cinnamon, star anise, turmeric, dill, chervil, celery seed, caraway, cumin, anise, peppermint, spearmint, marjoram, oregano, and thyme. Herbs and spices from the New World include: vanilla, allspice, pink pepper, and chili pepper. TO DO: What part of the plant do particular herbs and spices come from? Take a look at the herbs and spices on display, and answer the following four questions: (1) Name four herbs or spices derived from flowers, seeds, or fruits (2) Name two herbs or spices derived from leaves (3) Name one herb or spice derived from bark (4) Name one herb or spice derived from roots (5) What part of which plant species is used to obtain ginger? History of spices "No evidence is available of how primitive humans actually discovered herbs and spices, but we can assume that they were attracted to some of the pleasant aromas of these plants and found different uses for them. The ancient Egyptians used herbs and spices extensively in medicine, in cooking, for embalming, and as perfumes and incense. The Ebers Papyrus, dated about 3,500 years ago, is a scroll that lists the medical uses of many plants and includes anise, caraway, mustard, saffron, and many other familiar herbs and spices. Cinnamon and cassia are also mentioned in Egyptian records. These two spices, native to Southeast Asia and China, are evidence that an active spice trade was already in existence." – Levetin & McMahon 2012 QUESTION: (6) How did spices influence world history? Part II: Fun Spice Facts Peppercorns Peppercorns are dried fruits. Green, black, and white peppercorns are produced by Piper nigrum (Piperaceae), native to India and the East Indies. The different colors result from differences in harvest time and processing. Green peppercorns are harvested first when the fruit is unripe. Black peppercorns are harvested as the fruit reaches maturity. White peppercorns are harvested when the fruit is fully mature and black. To achieve the white color, the black pericarp is removed during processing. Black pepper is the most widely used spice in the world today! QUESTION: (7) How does pink peppercorn differ from other peppercorns? Mace and nutmeg Nutmeg and mace are two different spices taken from the same tree species, Myristica fragrans, native to the Spice Islands in Southeast Asia. Nutmeg is the seed and mace is the aril, or the bright red lacy covering around the seed. The mace is removed from the shell and its broken parts are known as blades. A pile of fruit large enough to make one hundred pounds of nutmeg only produces a single pound of mace! Cinnamon Cinnamon is one of the oldest spices known; the Egyptians, Greeks, and Romans already documented its use. Cinnamon comes in two varieties: Cassia and Ceylon. Ceylon cinnamon (Cinnamomum zeylanicum), also know as "true cinnamon," is native to India and Sri Lanka. It is made using only the thin inner bark. Compared to cassia, its flavor is less sweet, more complex and more citrus-like. The particular flavor of English and Mexican sweets comes from Ceylon cinnamon. Cassia cinnamon (Cinnamomum cassia) is grown in China, Vietnam, and Indonesia. It is relatively thick, as it consists of all the layers of bark. It is generally a medium to light reddish- brown and has a hard woody texture. Cassia is used to make powered cinnamon, which is common in the U.S. It has a strong, spicy-sweet flavor, with which most Americans are familiar. Examine these two different varieties of cinnamon sticks on display. QUESTION: (8) What characteristics can you use to distinguish Ceylon from Cassia cinnamon sticks? Vanilla Vanilla is obtained from an orchid, Vanilla planifolia (Orchidaceae), which is native to southern Mexico and Central America. The orchid family is very diverse (+ 20,000 species), but only this 1 species provides a food product. Vanilla now is cultivated in many parts of the world; 95% of its production takes place in ... Madagascar. Allspice and the spice trade Allspice (Pimenta dioica = P. officinalis) is a New World spice. While the Old World spices are now grown worldwide, allspice has never made it out of the Caribbean. Explore the aromas and tastes of these spices. QUESTION: (9) Why do you suspect that Allspice isn’t common in the Old World? Part III: Essential oils Essential oils are concentrated liquids that contain volatile aromatic compounds, contributing to the essence of certain plants. The distinct aroma of each oil is a result of complex chemistry. For example, a single oil usually contains hundreds (up to thousands!) of different compounds. The particular combination of chemicals can vary substantially from species to species. Essential oils are considered secondary plants products: they occur in plants but are not critical for the plant's basic metabolism. Interest in essential oils has revived in recent decades, with the popularity of aromatherapy. Oils are volatilized or diluted in a carrier oil and used in massage, or burned as incense, for example. Using the table below as a guide, smell the essential oils in lab today. Essential oil Species Family Some therapeutic uses Prevents and fights Sweet birch Betula lenta Betulaceae infection, diuretic, rheumatism, muscle pain Arthritis, backache, gout, Wintergreen Gaultheria procumbens Ericaceae tendinitis, muscle pain, joint pain Bronchitis, colds, fatigue, fever, flu, headaches, mouth Bergamot mint Mentha Citrata Lamiaceae infections, muscular pain, nausea, sinus congestion, travel sickness Asthma, dizziness, exhaustion, fatigue, fever, Peppermint Mentha piperita Lamiaceae flatulence, headache, muscle pain, nausea, scabies, sinusitis Asthma, dizziness, Spearmint Mentha spicata Lamiaceae exhaustion, fever, flatulence, headache, nausea Constipation, exhaustion, Cinnamon Cinnamomum zeylanicum Lauraceae flatulence, lice, low blood pressure, rheumatism, stress Arthritis, constipation, fatigue, muscle aches, Nutmeg Myristica fragrans Myristicaceae nausea, neralgia, poor circulation, rheumatism, slow digestion Analgesic, antioxidant, antiseptic, flatulence, gastric Allspice Pimenta dioica Myrtaceae spasm, indigestion, muscle cramps, muscle stiffness, rheumatism, Arthritis, athlete’s foot, bruises, burns, diarrhea, flu, Clove bud Syzygium caryophyllata Myrtaceae mosquito repellent, nausea, ringworm, stress, toothache, ulcers, warts QUESTION: (10) Do oils derived from plants in the same family have similar smells or similar therapeutic uses? Why might this be? Donald H. Pfister & Danny Haelewaters 2015 .
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