SPICES

Contents: List of important spices, their family, part used and economic importance.

A. THE BASIC SPICES

Chilli, , ,

These 4 essential spices are present in almost every Indian kitchen and are used daily:

B. THE AROMATIC SPICES

Black Pepper, Cinnamon/Cassia, Clove, Cardamom, and Mace these spices are native of the tropical south (the Malabar coast in actual Kerala, South of , or Sri Lanka, or the Maluku Islands in Indonesia) - incidentally they also are the most aroma tic of all spices

C. THE SEED TYPE SPICES

Fenugreek, , , , Nigella

"seed spices" are so called because the used part is the “seed” (even if botanically they are fruits, for sake of simplicity I’ll stick to the common usage). They are cult ivated in the arid and semi arid regions of northern India; many of them originates in the Mediterranean basin and were brought in India by the Arabs centuries ago and are now an integral part of Indian cooking:

D. THE OTHER SPICES

Saffron, Asafoetida, Curry Leaves, (dried) Ginger, Indian Bay -leaf

I created a fourth category to include those spices that aren't part of any of the previous ones.

For each of these spices you will find information about their history, the varieties grown in

India, and their uses i n the kitchen and in Ayurveda.

BOTANY: SEM – III, PA PER-C6T: ECONOMIC BOTANY, UNIT-5: SPICES

C. SEED TYPE SPICES

10. (Trigonella foenum -graecum), Family: Leguminoceae

Fenugreek (the scientific name means greek wheat but apparently the use of the spice has completely disappeared from Greece nowadays) is a plant of the Fabaceae family (legumes) and both leaves, fresh and dried, and seeds are consumed. Methi is the Hindi name. Its taste is nutty and bitter (toasting the seeds reduces the bitterness) and its use is as frequent as a medical remedy as it is in t he kitchen

USES : In the kitchen it is an important part of curry powders and it is used in pickles (often in combination with fennel seeds and ajwain); it is used in Punjab to balance the sweetness of vegetables like pumpkin, and in the South it is added to dosa batter - dosa are delicious Indian pancakes made with rice and dal (split lentils). It is also part of the Bengali five spice mixture Panch Phoron. According to traditional medicine it helps digestion, and reduces sugar level, it is also used to treat sinusitis and it is indicated for breastfeeding mothers, because it possesses a substance that increase milk production.

BOTANY: SEM – III, PA PER-C6T: ECONOMIC BOTANY, UNIT-5: SPICES

11. Fennel (Foeniculum vulgare) , Family: Umbelliferae

Fennel seeds are called Saunf in Hindi, the same name used to call Aniseed; both spices aren't used very much in India, they are often mistaken one for the other and are used interchangeably and mostly as a digestive aid, after meals.

USES : Fennel seeds are used as a mouth freshener in mixes called muckwas: the seeds are mixed with coconut flakes or rock sugar (in what is called muckwas), or are coated with sugar and eaten like a breath mint. In cooking they are used only in the northern state of Kashmir and in the spice mix panch phoron (cumin, fennel, nigella, mustard, fenugreek in equal parts), typical of the West .

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12. Brown Mustard Seeds (Brassica juncea) , Family : Cruciferae

Mustard (Rai ) is one of the few spices that are as famous in the west as in the most spice - consuming countries like India; in Europe and America mustard seeds are almost exclusively used to make the of the same name, derived from the Roman concoction of must (mustum in latin) and ground mustard seeds, with th eir characteristic pungency ( ardens means burning). In Indian cooking mustard seeds (of the brown/black variety) are used in masalas, are added to tadka and to curries, but most of the production is used to extract , that is the preferred cooking fat in north-east India.

USES : Mustard is also part of the spice blend panch phoran, typical of the north -east; in this region exists a Indian version of mustard , called kasundi, made with a paste of mustard seeds that are fermented for a few days. Mustard seeds develop their pungency only when ground or crushed and mixed with a liquid (water, vinegar, must…); using a hot liquid retards the pungency, and using an acidic liquid stabilizes it (if using only water, for example, the pungency will decl ine after 15 minutes).

BOTANY: SEM – III, PA PER-C6T: ECONOMIC BOTANY, UNIT-5: SPICES

13. Ajowan (Trachyspermum ammi) , Family: Umbelliferae

Ajowan (or Ajwain), also known as Carom, is another seed spice that comes from a plant of the family Umbelliferae (like cumin, fennel…); it has an herbaceous slight bitter taste, and an aroma that is similar to thyme’s (their volatile oils have the same major component: thymol) but more powerful. The cooking process (baking in particular) mellows the bitter compounds in Ajwain thus creating a very peculiar nutty flavor.

USES: It is used often in Indian cooking for savory snacks and breads (, puri, poppadams, …), to add a savory tone to many vegetarian dishes; and in pickles. Its medicinal properties range from helping digestion to treating colds (boiling some ajwain in water and then inhaling the steam is a classic home remedy), and to reduce bloating.

BOTANY: SEM – III, PA PER-C6T: ECONOMIC BOTANY, UNIT-5: SPICES

14. Nigella/Kalonji () , Family: Ranunculaceae

The black triangular seeds of this plant, often wrongly called black cumin, have a warm and slightly bitter flavor, with herbaceous notes and an onion -like pungency (hence probably the other wrong name used for nigella: onion seeds).

USES : The seeds are used in panch phorom masala (five spice: fennel, mustard, nigella, fenugreek and cumin seeds in equal proportions) a blend typical of eastern India, as a spice in northern India, and sprinkled on before baking; this tradition of using nigella seeds on baked breads is found also in Turkey, Iran and other Muslim countries, proba bly because Prophet Muhammad once said that “Black granules are the cure for everything except death” thus creating the fortunes of nigella seeds. Apart from the legends, nigella seeds are indeed a powerful antioxidant and are credited with many medical pr operties, against asthma, headache, influenza and other winter diseases.

BOTANY: SEM – III, PA PER-C6T: ECONOMIC BOTANY, UNIT-5: SPICES

D. THE OTHER SPICES

15. Saffron (Crocus sativus) , Family: Iridaceae

Saffron ( Kesar or Zaffron in Hindi) is by far the most expensive spice in the world. It is obtained from crocus sativus, a flower with purple/mauve petals and crimson stigmas (threads) there are dried and used as a coloring agent but mostly as a precious condiment in cooking.

USES : In Indian cooking saffron is used extensively both in sweet and savory preparation, and milk is often used as a medium (saffron aromatic compounds are soluble in water, so soaking the thread in water, or milk, to extract its color and flavor) as well as rosewater for desserts More used in the north and the west for obvious reasons (saffron is grown in the north, in Kashmir), it is a fundamental ingredient in biryani and is often used in kormas and kebabs but only when other spices aren’t used in great quantity, because saffron taste would be overpowered in presence of lot of chillis, cinnamon, clove or cardamom. In Kashmir a special tea called khava is made with green tea leaves, saffron, cardamom and rose petals, sweetened with sugar or honey and served after meal to improve digestion. Saffron is also used for religious purp oses, and for medicinal uses; Ayurveda considers it good for the skin, and it has aphrodisiac and brain -stimulating properties.

BOTANY: SEM – III, PA PER-C6T: ECONOMIC BOTANY, UNIT-5: SPICES

16. Asafoetida (Ferula assa -foetifda) , Family: Umbelliferae

This gummy resin (called Hing in Hindi), normally sold already powdered, has a strong unappealing sulfurous smell that disappear when cooked; the taste in the final dish is reminiscent of garlic and onion, so asafetida is greatly used by those that do not/cannot use garlic (Brhamins).

USES : It is used in curries, sa uces and pickles; one technique consists in sticking a small ball of asafetida (in its gum form obviously) to the lid of the pot, so that it releases its flavor more subtly.

BOTANY: SEM – III, PA PER-C6T: ECONOMIC BOTANY, UNIT-5: SPICES

17. Curry Leaves (Murraya koenigii) , Family: Rutaceae

Curry leaves ( kadipatta or karipatta in Hindi), that have nothing to do with curry, are the leaves of a small tree in the family Rutaceae (the same of citrus plants), that is native of India and Sri Lanka. These leaves are very aromatic and pleasant aroma

USES : Fresh curry l eaves are generally part of Southern Indian tadkas to accompany vegetable curries or dal dishes. The leaves are used also in the north (for exemple mixed with stuffing for potato and peas ), and in Sri Lanka, where they are used in meat and chicken s tews.

BOTANY: SEM – III, PA PER-C6T: ECONOMIC BOTANY, UNIT-5: SPICES

18. Ginger (dried) (Gingiber officinale) , Family:Zingiberaceae

Ginger (adrak is the Hindi word for fresh ginger, while dried ginger is called saunth ) is one of the most important crops in India, with more than one million tons produced every year; most of the ginger produced is used fresh, and dried ginger is only used in a few Indian states, like Goa, Kashmir and Tamil Nadu

USES : Dried ginger is not as ubiquitous in I ndian cooking as fresh ginger, but nonetheless it appears in the regional cuisines of Goa, Kashmir and Tamil Nadu.

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19. Indian (Cinnamomum tamala) , Family: Lauraceae

Indian Bay-Leaf, Tej Patta in Hindi, is very different from European Bay Leaf, even if both are part of the family Lauracee. Tej Patta are the leaves of a relative of the cinnamon tree, and are recognizable from their three light veins running along the leaf. They are light in color but have a strong spicy aroma (similar to cinnamon and clove)

USES : In is a fundamental ingredient in Moghul cuisine, and in famous dishes developed in the imperial courts of Agra and Delhi, like Biryani and Korma. Indian bay leaves are used whole in stews (mostly meat-based but also vegetarian) and dried in the Northern Indian garam masalas.

BOTANY: SEM – III, PA PER-C6T: ECONOMIC BOTANY, UNIT-5: SPICES

REFERENCES:

1. https://seedrootandleaf.com/indian -spices/?lang=en#TableContents.

2. Botanical drawing from Atlas der Officinellen Pflanzen , by C.S. Schmidt.

3. Botanical drawing from Plants of the coast of Coromandel by W. Roxburgh .

4. Botanical drawing from Getreue Darstellung und Beschreibung der in der Arzneykunde

gebräuchlichen Gewächse by F.G. Hayne.

5. Studies In Botany Vol. – II : D. Mitra, J. Guha, S. K. Chowdhury . Moulik Library. (2006).

BOTANY: SEM – III, PA PER-C6T: ECONOMIC BOTANY, UNIT-5: SPICES