Handbook of Spices, Seasonings, and Flavorings Forms, Functions, And

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Handbook of Spices, Seasonings, and Flavorings

Susheela Raghavan

Forms, Functions, and Applications of Spices

Publication details https://www.routledgehandbooks.com/doi/10.1201/9781420004366-4 Susheela Raghavan Published online on: 23 Oct 2006

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Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm opment, andthemethodsforassuringproperqualitycontrol inspices. techniques forpreparingspices,themethodsapplyingspicesinproductdevel- composition, theprimaryandsecondaryfunctionsofspicesinapplications, being soughtfortheirmedicinalvalue, asantioxidants,andantimicrobials. for healthierlifestylesandnaturalways ofpreventing ailments.So,spicesarealso cultural cuisines.Consumersarealsoseekingnaturalfoodsandpreservatives flavorings becauseofthe growing globaldemandforauthenticethnicandcross- functions. savored andsoughtaround theworld fromtheearliesttimesbecauseoftheirdiverse specerjien (Dutch), krooder(Norwegian), orkimem(Ethiopian),spiceshave been masala (Hindi),specie(Italian),especerias(Spanish),shengliu(Mandarin), nesian), beharat(Arabic),besamim(Hebrew), epices(French),kruentet(Thai), texture tofood,andcreate visualappealinmeals.Calledrempah(Malaysian/Indo- fruit (staranise,cardamom,andchilepepper),flower bud (clove). and galangal), root(lovage andhorseradish),flower (saffron), bulb (garlic andonion), (nutmeg), aril(mace),stem (chives), stalk(lemongrass),rhizome(ginger, turmeric, and mint),berry(allspice,juniper, andblackpepper),bark(cinnamon),kernel including theseed(e.g.,aniseed,caraway, andcoriander),leaf(cilantro,kari,bay, cultivated fortheiraromatic,fragrant,pungent,orany otherdesirableproperties meaning specifickind. The namereflectsthefact thatallplantpartshave been understand spicescompletely. The word “spice”camefromtheLatinword “species,” wish tousethesebuilding blockseffectively tocreatesuccessfulproductsmust Spices application, processingparameters,andshelflife. drawbacks. The formchosenbythefoodproductdesignerwilldependonspecific pureed, aspastes,extracts, orinfusions.Eachformhasitsrespective qualitiesand Spices areavailable inmany forms: fresh,dried,orfrozen;whole,ground,crushed, © 2007byTaylor&FrancisGroup, LLC

This chapterdescribesthedifferent formsinwhichspicesaresoldandtheir Nowadays, foodprofessionalscontinuallysearchfor“new” anduniquespice F Page or peoplethroughouttheworld, spicesstimulatetheappetite,addﬂavor and

3 are thebuilding blocksofﬂavor infoodapplications.Food developers who

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2842_C003.fm F 26 or vinegar. The freshpureedorpasteformshave intenseflavors andneedtobe blended freshandareusedinmakingsaucescondiments withwater, oil,wine, meat, fish,andpoultrydishes. fa seed, develop intenseflavors afterroastingorboiling.Mustardseed,staranise,and changes itsflavor andcolorcompletely, giving itanew identity, calledchipotle. significantly changestheirflavor andcolor. When jalapeno issmoked anddried,it flavor profiles.For example, smoking,grilling,ordryingcertainchilepeppers compounds andtheirproportionstovarying degrees, oftengiving risetodifferent pungent compoundsarefoundintheinnerportions,suchasveins andseeds. concentration throughoutthespice.Inchilepeppers,greatestconcentrationsof during whichtimethewholespiceslightlycracksopen. spice, especiallywhensubjectedtopreparationtechniquessuchasfryingorroasting, as garnishes. product. Also, wholespices,especiallytheleafyprovide great visualappeal bread. Inthisregard, wholespicescanbecomethemajorflavor characterizinga spice, suchaswholesesameseedsonabreadstickorajowan seedsonIndiannaan effect issometimesdesiredtoachieve nuttinessorasensationof“bite”intowhole b at hightemperatures,especiallyifthespicesareprocessedinanaqueoussystem, mint, duetotheirhighlyvolatile (essential)oils. The essentialoilsdisappearquickly Certain spiceshave astrongaromawhenfresh,suchasbasil,karileaf,ginger, or cracked seedsandleaves, suchasbayleaf,kariormustardseeds. and theiraromatransferstotheapplication. This isespeciallytrueofwholeor Fresh wholespicesalsobecomevery aromaticwhenthey areroastedorfriedinoil, foods afreshtaste.Freshspicesprovide crunchy, crispy textures andcolorfulappeal. degrades tothemildershogoalsthatarefoundinlarger amountsindriedginger. because ofhigherlevels ofpungent-producinggingerolwhich,duringstorage, ginger, galangal, cilantro,orbasil.Freshgingerhasmorepungency thandriedginger the freshformshave different flavor profilesthanthedriedforms,examples being It canbelostduringharvesting, storing,processing,orhandling.For somespices, initially fromtheiraroma. This aromaisduetothevolatile componentofthespice. flavor, aroma,andtexture. The “fresh”tasteconsumersseekfromspicescomes fresh tasteofginger, cilantro,sweetbasil,orchilepeppersisduetotheoverall Consumers andchefsfrequentlyusefreshspicestogive afreshtastetofoods. This © 2007byTaylor&FrancisGroup, LLC ut they canalsobelost at roomtemperaturesorwhenthespicesarecutbruised. RESH g ara (Szechwan pepper)aregenerally dryroastedtointensifytheirflavors for

Many spices,suchaslemongrass,spearmint,basil,andchilepeppers,are Spices thatdonothave astrongaroma, suchasbayleaf,chilepepper, orsesame In many wholespices, cookingorprocessingchangesthespices’ chemical In awholespice,thechemicalcomponentsthatprovide theﬂavors vary in Flavor isintactinawhole spiceandismoreslowly releasedthanwiththeground While uneven distribution ofwholespicesinaproductcanbeproblematic,this Whole spicesprovide aroma and,mostimportantly, texture andvisual effect. Fresh ingredients,especiallywholespices,whenfreshlyground,give prepared Page W

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2842_C003.fm D preparation thatthefreshforms do. Also, mostdriedspicesretainahigher overall F or intenseflavors ofthespiceinfinishedproduct. the spice’s aroma. Acidulants, oil, orvinegar arealsoaddedtopreserve thepungency when water isadded. This additionofwater triggersanenzymereactionthatreleases order todevelop theirflavor, suchasgroundmustardthatbecomespungentonly on itsuseinspecificapplications.Many groundspicesneedtobe“rehydrated” in onion bagels,orchips. sliced, andinvarious-sized particles,characterizeflavor andtexture ingarlic bread, Garlic andonion,whichcomepowdered, granulated,ground, minced,chopped,and withstand highertemperaturesandprocessingconditionsthanfreshspices. less aromaduetothelossofvolatile constituents.Driedspices canbetter a greaterconcentrationofthelow volatile compoundsthatgive strongerflavor but intensified throughdryingbecauseoftheeliminationmostmoisture. This leaves partially breaksdown thecellularmatrixofspice.Insomespices,flavor is than freshwholespices.Somevolatile oilsarereleasedthroughgrinding, which tions inthefinishedproduct.Groundspiceshave betterdispersibilityinfoodproducts v grinding alsogeneratesrapidairmovement andheatthatdissipatesomeofthe particulates. Spicesaregroundbymillingthemtovarious-sized particulates. This Dried spicescomewhole,finelyorcoarselyground,cracked, andasvarious-sized dried formsaremostfrequentlyusedforprocessedproductsorwholesaleusage. av Spices areoftenusedintheirdriedformsbecausethey arenotsubjecttoseasonal processing, freezing,andstorageconditions. quality desiredbyconsumersbut thathave spice-sensoryattributes thatcanwithstand smaller-scale applications. foods, but aregenerallyusedinrestaurants,homecooking,andother foods orbeverages. Freshwholespicesarenotfrequentlyfoundinprocessed and spiceextractives are,bynecessity, theformsmostoftenusedtoformulate origin, age,andstorageconditionscauseflavor variations. Therefore, dryspices adding thespicestoprocessedfoods. such asgrinding,roasting,orflakingofwholespices,aregenerallycarriedoutbefore textures arelostduringstorageandprolongedprocessing.Preliminarypreparations, usually containsoil,itcanbecomerancidinashorterperiodoftime. mixed wellbeforeapplicationinsauces,soups,orgravies. Sincethepasteform F © 2007byTaylor&FrancisGroup, LLC orms, Functions, andApplicationsofSpices olatile oilsandeven change somenaturalflavor notesthroughoxidation. or example, driedleafyspicesdonotrequirethecutting, chopping,orgrinding RIED ailability, areeasiertoprocess, have longershelflife,andhave lower cost. These

In processedfoods,driedspicescanbemoreeconomicalto usethanfreshspices. Whether adriedspiceisusedground,granulated,cracked, orwholewilldepend Some driedspicescanbeusedtocharacterizeanapplication’s flavor and texture. Depending onitsform,thesamedriedspicewilldeliver different flavor percep- The goalforafooddesigneristodevelop productsthatwillhave the“fresh” Consistency isalsomoredifficult toachieve infreshspicesbecausetheir Consumers want touse“fresh”spices,but usually theirflavors, colors,and Page S

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S 28 portions ofspiceextractives, alsoreferredtoasessentialoils,typifytheparticular v ov components) inaspice.Crunchiness,smoothness,orchewiness, addstoaspice’s bination ofaroma(duetovolatile components)andtaste(mainlyduetononvolatile sour, bitter, spicy, sulfury, earthy, andpungentarederived fromanoverall com- Flavor isacombinationoftaste,aroma,andtexture. The sensationsofsweet,piney, unless they aresterilized. desired forvisualandtextural effects, thereisagreatriskinusingdriedspices, high moisturecontent,suchassaladdressingsorsoups,whereparticulatesare agents areaddedtoensurebetterflowability ofdriedspices.Inapplicationswith in flavor andcolor, sometimescreating“hot”spotsinfoodproducts. Anticaking ance intheproduct.For example, driedgroundcayennecancauseirregular variations cause discoloringinthefinishedproduct,andcanthuscreateanundesirableappear- ground spicesblendbetterinfinishedproductsthatrequireasmoothtexture. spices losemorearomaasthey aregroundmorefinely, theadvantage isthatfinely flavor, andaroma,spicesaresometimesmilledusinglower temperatures. While allspice losetheiraromaquicklyassoonthey areground. To betterretaincolor, ground, theoilstendtovolatilize, causingaromalosses. Anise, blackpepper, and when freshlygroundthanboughtasapreground spice. When spicesare spices. Spice flavor canbereadily oxidized,andlossesoccurduringmillingstorageof of storagebeforedelivery tothefoodprocessor, createflavor andcolor differences. potential. when thespiceisgroundandaddedtoafoodarecrucialforobtainingmaximum have milderaromaswithstrongerbites. aromatic withmorepungency. The MalaysianandBrazilianpeppercorns,incontrast, T percorn, varies inflavor intensitydependingonitsorigins.Blackpeppercornsfrom flavor. Similarly, groundblackpepper, whichcomesfromadriedberrycalledpep- China comeswithslightlybitternotes,andgingerfromJamaicahasmorepungent dried gingerfromIndiahasasubtlelemonlike flavor, driedgingerfromsouthern on whereitwas grown andhow itwas harvested, stored,andprocessed.For example, dling. The sametypeofspice canhave different sensorycharacteristicsdepending by environment, climate,soilconditions,timeofharvesting, andpostharvest han- an equivalent flavor offive poundsoffreshgarlic. flavor concentrationthanfreshspices.For example, onepoundofdriedgarlic has © 2007byTaylor&FrancisGroup, LLC olatile andnonvolatile oilsthatgive eachspiceitscharacteristicflavor. The volatile ellicherry arehighlyaromatic(India),whileLampong(Sumatra)pepperisless PICE erall flavor perception.

Spice extractives, whicharehighlyconcentratedformsofspices,containthe Dried spicescanhave somedisadvantages. Somehave poorﬂavor intensity, can Most spicessuchascumin,coriander, andcardamomgive morearomaandﬂavor The way aspiceistreatedorprocessedbeforebeingground,andtheconditions F The sensory, physical, andchemicalcharacteristicsofdriedspicesaredetermined Page E or mostspices,thetimeperiodbetweenharvesting andstoragebetween XTRACTIVES

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F portions ofspices. peppers, ginger, saffron, andturmeric. These propertiesareduetothenonvolatile h in certainspices. The nonvolatiles includeﬁxed oils,gums,resins,antioxidants,and essential oilcontentthatgenerallyrangesfrom1%to5%but even goesupto15% aroma ofthespice.Mostspicesowe theirdistinctive “fresh”charactertotheir foods. levels. These extractives provide moreconsistency thandriedspicesinprepared They aremoreconcentratedthandriedorfreshspicesandsousedatmuchlower standardized forcolor, aroma,and,withsomespices,fortheirantioxidantactivity. solubles). Developed fromfreshorcoarselygroundspices,spiceextractives are oresins, andaquaresins)dryencapsulatedoils(spray-dried powders anddry of thedifferent nonvolatiles, thecapsaicinoids. penos, orpoblanos,allgive distinctﬂavor perceptions,dependingontheproportion chile peppersbelongingtothe conditions, stageofmaturity, andpostharvest conditions.For example, thedifferent being extracted orwith someundergoing changes. components—through lossofhighboilingvolatiles, withsomecomponents not and preparationmethods.Even thedistillationtechniquescangive risetovarying of spice,itssource,environmental growing andharvesting conditions,andstorage shallots, andleeks,whichdiffer inthisratio. They vary dependinguponthespecies Allium, larities anddifferences withinagenusandeven withinavariety. Within thegenus to theacid-amides,carbonyls, thioethers,andisothiocyanates. phenols andtannins;bitternesstoalkaloids(caffeine andglycosides);pungency malic, acetic,orlactic);saltinesstocations,chlorides,andcitrates;astringency to or sugars. Sweetnessisduetoestersandsugars; sournesstoorganic acids(citric, chemical componentssuchasesters,phenols,acids,alcohols,chlorides,alkaloids, compounds. in cinnamonandgingerfamily. Diterpenesandtriterpenesarestrongbitter cutting. They aremostconcentratedinthemintand parsley family; sesquiterpenes when spicetissuesandcellsaredisintegrated throughheating,crushing,slicing,or constitute themajorityofterpenesinspices,andwhichgive outstrongaromas and sesquiterpenesoccur. Monoterpenesarethe mostvolatile oftheseterpenesand pounds—and dependingonitsmolecularsize,monoterpenes,diterpenes,triterpenes, components. The majorchemical componentsofessentialoilsareterpenecom- give risetothespices’ characteristicaromas. These canincludeone,two, orseveral © 2007byTaylor&FrancisGroup, LLC orms, Functions, andApplicationsofSpices ydrophilic compounds,andthey contribute tothetasteor“bite”ofaspice.

V Certain spicesareprizedfortheirbitesandcoloring,suchasblackpepper, chile Spice extractives comeasnaturalliquids(whichincludeessentialoils,ole- Nonvolatiles inaspicealsovary withvariety, origins,environmental growth The ratioofvolatiles tononvolatiles varies amongspicescausingﬂavor simi- The tasteofaspicesuchassweet,spicy, sour, orsalty, isduetomany different Page olatile oilscontainseveral chemicalcomponentswhoseamountandproportion

29 for example, thereare differences inﬂavor amonggarlic, onions,chives,

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30 E (e.g., The essentialoilsarecomposedofhydrocarbons (terpenederivatives) orterpenes aroma generallyconstitutesanywhere from60%to80%ofthetotaloil(Table 2). has many chemicalcomponents,sometimeseven uptofifteen,but thecharacterizing the sametypeofspice. Depending uponthemethodofextraction, thenatureofvolatiles candiffer with is distilledfromawholespice,suchastheleaforflower, orfromabroken spice. steam andwater) andrecovering thedistillateoilwithasolvent. Sometimestheoil e by grinding,chopping,orcrushingtheleaf,seed,stem,root,bark;thencold Essential oils,suchasoilofbasil,caraway, oroilofblackpepper, areproduced gen sulfate). compounds (indole,hydrogen sulfide,methyl propyl disulfide,andsinapine hydro- (alcohols, acids,phenols,esters,andlactones)nitrogen-orsulfur-containing carveol, menthol,borneol, fenchone,tumerone,andnerol),benzenecompounds inene), oxygenatedderivatives ofhydrocarbons (e.g.,linalool,citronellol, geraniol, © 2007byTaylor&FrancisGroup, LLC

xpressing, drydistilling,orextracting throughdistillation(usingwater, steam,or

SSENTIAL

Essential oilsarethemajorﬂavoring constituentsofaspice.Eachessentialoil Page

-terpinene,

pc ComponentsinEssentialOils Spice Some Popular Spices Examples ofCharacterizing EssentialOilComponentsin T illa Carvone, limonene,dihydrocarvone, 1,8-cineole;linalool;limonene; Dill leaf Linalool;1,8-cineol;methyl chavicol, eugenol Cardamom Eugenol;1,8-cineol;humulene, Basil, sweet Allspice seed epr lc Sabinene, Pepper, black edr Germacrone-4,furanodienone, curzerenone,camphor Anethole, Zeodary 1,8-cineol,borneol,camphor, bornyl acetate T Star anise Rosemary Oregano Terpinene 4-ol, Nutmeg Sabinene, eogas Citral,myrcene, geranyl acetate, linalool Marjoram Lemongrass aila Sabinene, Kari leaf igr Zingiberene, curcumene,farnescene, linalool,borneol Anethole,fenchone,limonene, Juniper Ginger Fennel pzt Ascaridol,limonene,para-cymene, myrcene, Epazote (V Tuesday,

rei Turmerone, dihydrotumerone, sabinene,1,8-cineol urmeric ABLE 2

OLATILE

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) O

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AM α -terpinene, terpinene4-ol,linalool α -terpinene, β β β -phellandrene, limonene -pinene, limonene,1,8-cineol -caryophyllene cis α -sabinene α α -phellandrene -terpineol acetate -phellandrene α -phellandrene α -pinene Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm O F from manufacturers fortheseessentialoils. essential oils,but suppliersneedtomeetthequalityspecificationsthat arerequired plant orfromanothervariety areusedtoenhanceoradulteratethemoreexpensive themselves), andcancause allergic reactionsandeven miscarriages. can beirritatingtotheskin,toxicnervous systemiftaken internally(by oils areusedatavery low level of0.01%to0.05%inthefinishedproduct. They of groundspices,but they areusedwhereastrongaromaticeffect isdesired.Essential more concentratedthanthefreshspice. They donothave thecompleteflavor profile oils losetheiraromawithage. w give thecharacteristicnotestoonion,garlic, mustard,citrus,andfloraloils. sweet, creamy, andfloralnotes,whilethesulfur- andnitrogen-containingcompounds the aromaticsensationsofaspice. The compoundswithbenzenestructureprovide include alcohols,esters,acids,aldehydes, and ketones, arethemajorcontributors to termed floral,earthy, piney, sweet,orspicy. The oxygenatedderivatives, which whereas thecayennesgive aninitialburn thatlingers. sharp andviolentbitethatquickly disappears,leaving behindanaromaticsensation, of capsacinoidalsocreatesadifferent perceptionofheat. Habanerohasaninitial chile pepper, thelevels ofcapsaicinoidsvary, causingvarying heatlevels. Eachtype with itsown characterizing“bite”sensationinthemouth. Inany particulartype of h because oftheirdiffering proportionsofnonvolatiles, piperine,andchavicine. content ofvolatile oils. White pepperhasadifferent bitesensation thanblackpepper and mustardcontribute aromaticsensationswiththeirbitesbecauseofahigher much aromabecausethey have very littleessentialoils,whereasginger, blackpepper, while thatofJamaicangingerisspicy. Redpepperandwhitedonotcontain hot, sharp,biting,orsulfury. The pungentsensation ofonionorgarlic issulfury, g carbonyls suchasgingerol inginger, andthioetherssuchasthediallylsulfidesin capsaicin inredpepperorpiperineblackpepper, isothiocyanates inmustard, mustard, ginger, andchile peppers. These components canbeacid-amides,suchas atiles, includingresinsandgumsthatarenative tospices. of freshordriedspicesbecausethey containthehighboilingvolatiles andnonvol- and thenremoving thesolvent. Oleoresinshave thefullflavor, aroma, andpungency resins, areproducedbygrindingorcrushingthespices,extracting withasolvent, The nonvolatile andvolatile flavor componentsofspices,alsoreferred toasoleo- © 2007byTaylor&FrancisGroup, LLC orms, Functions, andApplicationsofSpices ydrocapsaicin, homocapsaicin,dihydrocapsaicin, anddihydrohomocapsaicin, each arlic oronion. ater. They provide morepotentaromaticeffects thanthegroundspices.Essential LEORESINS

Sometimes, alternative oilsextracted fromadifferent partofthesamespice Essential oilsarevery concentrated,aboutseventy-ﬁve toonehundredtimes Essential oilsaresolubleinalcoholoretherandonlyslightly T Five typesofcapsacinoidshave beenisolatedinchile peppers:capsaicin, The different pungentandorheatprinciplesgive different sensations—spicy, The nonvolatile componentscreatetheheatandorpungency ofblackpepper, Page erpenes usuallycontribute tothearomaticfreshnessofaspiceandcanbe

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AM OLATILES ) 31 Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm 32 soups, sauces,pickles,orgravies. use becauseoftheeasewithwhichthey disperseintowater-based foods suchas processed meats,andindrymixes andspiceblends. They aretypicallyused inhighheatapplicationssuchassoups,saladdressings, uniform flavor andcolor withlessvariability thantheirgroundspicecounterparts. centrated. They have greaterheatstabilitythanessentialoils.Oleoresinsgive more sauces, soups,pickles,andsaladdressings. w glycol, glycerol,orotheroilsforbetterhandling. An emulsifierisaddedtomake it than essentialoils.Usually, oleoresinsaremixed withadiluentsuchaspropylene pungency toaspice. sensation tothesinuses. Table 3detailssomeofthenonvolatiles thatcontribute horseradish thereleaseisdelayedandcomesatbackofmouth,withashooting w lated products. the strengthofdriedgroundspices.Spray-driedflavors arethetraditionalencapsu- with gumarabicormodifiedstarchastheencapsulent. These have five totentimes tives onacarriersuchassalt,dextrose, ormaltodextrin. spices, usuallyusedindryblends,arepreparedbydispersing standardizedextrac- blended withvegetable oilandusedformayonnaise,sauce,orsoup.Drysoluble aqueous systems.Fat-based solublespiceismadefromessentialoiloroleoresin Liquid solublespicesareblendsofessentialoilsoroleoresins thataremadefor O © 2007byTaylor&FrancisGroup, LLC ater soluble,orgumisaddedtomake itintoanemulsionforuseinbeverages, asabi, heatisimmediateandinthefrontofmouth,whilewithmustard THER

Aquaresins arewater dispersableversions ofoleoresins. They areconvenient to Oleoresins areusedatvery low concentrationsbecausethey arehighlycon- Oleoresins comeasviscousoilsandthickpastesaremoredifficult tohandle Similarly, thereleaseof heatsensationinmustardisdifferent fromwasabi. In Encapsulated oilsarepreparedfromessentialand/orstandardized oleoresins Page Onion Diallylsulfide Garlic Diallylsulfide Sanshool Ginger Gingerol, Horseradish Allyl Capsaicin,hydrocapsaicin, dihydrocapsaicin, homocapsaicin, Mustard Allyl PungentComponentsofSpices Piperine,chavicine Sansho pepper Black orwhitepepper isothiocyanate shogoal pepper Red isothiocyanate Spices Hot andPungentNonvolatiles inSomeSpices T S ABLE 3

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Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm F e more uniformdispersionof color andflavor isachieved withtheliquid soluble by weightinthefinalproductbut varies dependingonthetypeofapplication. A right flavor profileandtoprevent bitterness.Usagelevel isgenerally0.01%to0.05% batch duringproduction. quality, uniformityduringmixing,andconsistency canbemaintainedfrombatchto ucts fromdevelopment throughproductioncanbebettercontrolled.Finishedproduct in high-heatapplications.Byusingextractives, thequalityandconsistency ofprod- tency inflavor andaroma,instantflavor release,uniformityofcolor, andstability e cause microbialcontaminationinthefinishedproduct. Extractives arealsofree ofmicrobesandotherextraneous matter, so they donot flavor andcolor, whereasthedriedorfreshspicesfluctuateinavailability andquality. freezer stability. Extractives areavailable throughouttheyearandhave standardized spices arealteredthroughheatandfreezing,whileextractives have someheatand 40 partsofagroundspice. Also, thecolor, texture, andflavor ofdriedandfresh acceptable flavor perceptions. Onepartoleoresinoraquaresinisequivalent to20 they areusedatvery low concentrationsandprovide similarorsometimes more heat stabilityandprotectspiceoilsduringhigh-heatcookingorextrusion. important toevenly disperse andblendtheextractive ontothecarrier. dispersed onthecarriervaries withthetypeofcarrierandextractive. Itis and alsodecreasesthedustinginproduction. The quantityofextractives thatcanbe ratio isusedasareplacementforthenoncapsulatedextractives. flavor tobeliberateduniformly throughoutthefood.For application,a1:1or1:2 or oleoresins,have afriendlyingredientlabel. They arewater solubleandallow oleoresins. They have noparticulates,arecompletelynaturaland,like essentialoils and highheattherebyprovides anextended shelflife. spice extractives areentrappedinthismatrixthatprotectstheflavor from oxidation acacia) andspray-driedundercontrolledtemperaturehumidityconditions. The emulsion withmodifiedstarch,dextrose, andmaltodextrin orsolublegum(gum in aclosedsystemsonovolatile oilsescape. They areencapsulatedbycreatingan spices over anextended shelflife. This processgrindsandencapsulatesthespices processing temperatures. products. The spiceflavors areslowly releasedintotheproductatappropriate spice extractives areusedforhightemperature applications,suchasbaked orretorted salt, dextrose, gumarabic,modifiedstarch,ormaltodextrin. These encapsulated dispersion ofupto5%ormorespiceoleoresinonafree-flowing carriersuchas or extractives moreconvenient tohandleanduseindryapplications. They area © 2007byTaylor&FrancisGroup, LLC orms, Functions, andApplicationsofSpices xtractives thanwithdriedspices. This createsanacceptableappearanceinfinished xtracts. Extractives aretypicallyusedbyfooddevelopers becauseoftheirconsis-

Proper usagelevels inthefinishedproductarevery importanttoachieve the Spice extractives arelabeledasnaturalflavors, naturalflavorings, orasspice Spice extractives arecosteffective comparedtofreshordriedspices because There arenew formsofencapsulation,suchascoacervation, thatshow better Encapsulation ofanextractive rendersitwettableanddispersibleinwater oroil Encapsulated oleoresinstendtoretainthefreshnotesofspicesbetterthan Essential oilsoroleoresinsareencapsulatedtokeep thefullflavor impactof Spray-dried spiceflavors ordrysolublespicesarecreatedtomake liquidspices Page

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33 Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm 34 spice forms. sought. chile peppersandmany otherspicesarebecomingamajorportionoftheprofile As aresultofthepopularitytheseethniccuisines,flavor characteristicsof v tained initsouterfleshy partsandisintensifiedwhenroastedorfried.Chilepeppers peppers throughdifferent preparationtechniques. The chilepepper’s flavor iscon- chile peppersforflavoring theirdishesandhave createduniqueflavors fromchile e heat. Consumersareusingfreshchilepeppers,morefortheirflavor thanheat,for researchers arebreedinghabanerostoobtaintheirwonderful flavor profileswithless liquid extractives willcreatecakingofthefinished productduringstorage. Otherwise, they willnotblendwellinthefinishedproduct.Overoptimum useofthe dextrose, maltodextrin, orsugar, beforebeingaddedwiththeotheringredients. essential oilsneedtobeeffectively dispersedonasolublecarrier, suchassalt, leave pockets offlavor andcolor. When formulatingadryseasoning,oleoresinsand products, unlike driedspicesthatsometimesmixunevenly inlarge quantitiesand © 2007byTaylor&FrancisGroup, LLC xample, theanchosandchipotles. Asians and Mexicans have traditionallyused ary incolor, flavor, andtexture profileswhenthey arefresh,dry, smoked, orgrilled. xrcie Sadrie ao n oo Difficult tohandleandweigh Standardizedflavor andcolor Lessaroma Extractives Variability inflavor andcolor Disadvantages Processfriendly Dried ground Freshflavor Fresh whole Advantages Spice Form A Summary of Advantages andDisadvantages ofDifferent SpiceForms T

T T Page ABLE 4 able 4provides asummary oftheadvantages anddisadvantages ofvarious oday, thetrendistocapturevaried ﬂavor proﬁles fromspices.For example,

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September Handbook ofSpices,Seasonings,andFlavorings, SecondEdition Av Less storagespace Low microbes Low usage Uniform appearance,colorandflavor Hotspots—flavor and color Takes Unstabletoheat morestoragespace Variability inflavor andcolor Stronger tasteintensitythanfresh Easy handlingandweighing Longer shelflife Label friendly Release offlavor slowly athigh temperatures ailable throughouttheyear

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Loss ofvolatiles athigh Aroma andtasteusuallynottypical Spice dustcontaminationduring Seasonal Availability Undesirable specks Seasonal Availability High microbes Short shelflife temperatures of naturalspice production Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm F S moisture introducedintothebottlewillresultincaking. e years, andseasoningsforabout1to2yearsifstoredinidealconditions. When use. Groundspicesgenerallykeep for2to3years,wholespicesabout4 ates lossoftheirflavor andaroma. And always closecontainerstightlyaftereach as repeatedremoval fromfreezercreatescondensationincontainerswhichacceler- a relative humidity(RH)of55%to65%.Spicesshouldnotbestoredinthefreezer of thegroundspice.Spicesneedtobestoredat50ûF60ûF(10ûC15ûC)with High storagetemperaturescauseflavor loss,colorchanges,andcakingorhardening that willcausespoilage.Generally, themoisturecontentofspiceis8%to10%. flavor andaromacomponents.Moisturehightemperatureswillhelpmoldgrowth for longerperiodsoftime.Heat,moisture,anddirectsunacceleratethelosstheir light, hightemperatures,orhumidityconditions. This maintainstheirfreshness Spices shouldbestoredintightlyclosedcontainersandnotexposed to crushed, thiscellmatrixbreaksdown andreleasesthevolatile components. h flavor components(volatile andnonvolatile) areprotectedwithinamatrix ofcarbo- each spice’s particularflavor, color, nutritional,health,orpreservative effects. The (essential oils),andothernonvolatile components. All ofthesecomponentsimpart effects, suchaspreservative, nutritional,andhealthfunctions(Table 5). to flavor foodandtoprovide aroma,texture, andcolor. Spicesalsoprovide secondary Edible spicesserve many functionsinfoodproducts. Their primaryfunctionsare © 2007byTaylor&FrancisGroup, LLC orms, Functions, andApplicationsofSpices xposed tosteam,flavor andaromaarelostatafaster rateandcakingoccurs. Any ydrate, protein,fiber, and othercellcomponents. When thespiceisground, cut,or Primary andSecondary FunctionsofSelectedSpicesandFlavorings T elh Chilepepper, cinnamon,fenugreek,ginger, turmeric, garlic, caraway, clove, Turmeric, rosemary, sage,clove, oregano, mace Annatto,cayenne,paprika,parsley, turmeric,saffron, basil,cilantro,mint, Cinnamon,clove, cumin,oregano, rosemary, sage,thyme, ginger, fenugreek, Health Antioxidant Antimicrobial Clove, ginger, karileaf,mint,nutmeg, rosemary, cardamom,tarragon, Color Te Aroma T TORAGE se Thaibasil,blackpepper, cardamom,jalapeno,asafetida,lemongrass,star aste ABLE 5 tr/ossec Mustardseed,onion,sassafras,sesameshallot,peppercorn,ajowan xture/Consistency

Spices arecomposedofﬁber, carbohydrate, fat, sugar, protein,gum,ash,volatile Page

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sage, licorice chile peppers marigold seed, poppy seed,candlenut,almonds cinnamon, sweetbasil,mango,rosepetal anise, kokum, sorrel,chipotle,habanero WITH

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35 Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm due toaterpeneglycosidecalled crocinthatiswater solubleand notstabletoacid orange toareddishcolor, topaellasandpilafs. Itsyellow colorisprimarily two ormoreofitscoloringcomponents. turmeric. The overall coloringgiven by aspiceissometimescombinedeffect of tenoids inpaprika,capsanthinchilepepper, bixininannatto,orcurcumin in soluble. Sometypicalcoloringcomponentsinspicesare crocininsaffron, caro- “natural” colorings(Table 7). as wellflavor tofoodsandbeverages. Spicescanmeetconsumer’s demandsfor Some spices,suchassaffron, paprika,turmeric,parsley, andannattoprovidecolor Coloring U.S. perspective but takes otherculturaltastedescriptionsintoaccount.) perceived asspicy. This bookgenerallydescribesspicetastesfromamainstream other cultures,whoareaccustomedtoeatinghotandspicy foods,they arenot cumin, coriander, orcloves areoftendescribedasspicy, but to Asians andmany necessarily consistentwiththetasteexperiences ofothercultures.For example, seasoned inablanderandmilderfashion. Therefore, Western descriptionsarenot described fromamainstream, Western perspective. Western foodsaregenerally ingredient (Table 6).(Note,however, thatspicesensoryprofilesarefrequently aration andcookingtechniquesofspices,whicharediscussedlaterinthissection. used initspreparation.Mosttextural characteristicsareobtainedthroughtheprep- the forminwhichitisusedarecipe(e.g.,wholeorground),andtechniques while cardamomhassweetandwoody notes. only sweetnotesbut alsobitterandfruitynotes,tamarindhas sournotes, and heat,dependingonthetype,atdifferent areasofthetongue. tongue, sourattheposteriorsidesofbitternessback tongue: sweetisdetectedatthetipoftongue,saltyfrontalsides or green. The tastesensationsaregenerallyexperienced atdifferentlocationsofthe pungent, umami(brothy, MSG,orsoy-sauce-like), cooling,andfloral,earthy, woody, ceptions: sweet,salty, spicy, bitter, sour, andhot. The otherdescriptive termsinclude teristic flavor profile. strong flavors. The balanceofthesechemicalcompoundsgives aspiceitscharac- ate thesesensualqualities. A spice’s chemicalcompoundscancontribute mildto beverage determinesitseffectiveness inarecipeorformula. The overall flavor, taste,aroma,texture, orcolorthataspicecontributes tofoodor Flavor,and Texture Taste,Aroma, P 36 © 2007byTaylor&FrancisGroup, LLC RIMARY

Saffron impartsabeautifulyellow color, whichrangesfromadeepred,yellowish The componentsresponsibleforthecoloringinspicesare oilsolubleorwater Let’s lookatthetypicalsensorycharacteristicobtainedfromeachspiceor A spice’s textural qualitiesarederived fromitsspecificphysical characteristics, Most spiceshave morethanasingleflavor profile.For example, fennelhasnot Spices give characterizingtastesandaromas. They give sixbasictasteper- Every spiceorflavoring containspredominating chemicalcomponentsthatcre- Page

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Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm F permitted intheUnitedStates. cost. Safﬂower isfrequentlysubstitutedforsaffroninmany countries,but itisnot it isapermittednaturalcolorintheUnitedStates,itsuselimitedbecauseof or light.Crocinishydrolyzed tocrocetinthatgives adarker shadeofcolor. Though meric having ahigheramountofcurcuminthanothervarieties. The curcumincontentvaries dependinguponitssource,with Allepey (India)tur- coloring isduetocurcumin,adiketone, thataccountsfor3%to7%ofthisspice. food coloringinsaladdressings,pickles,mustards,soups,andcondiments.Its dried andgroundtogive ayellow colorwithanorangetinge.Itisusedasanatural iron utensil. b in productswithapHof2.5to6.5.Itscolorisyellow in anacidtoaneutralpH, unstable tolightandalkalineconditions.Itcanbeusedwithhigh-heatproducts yellow shadeandisusedin cheddarcheese,bakery products, andsometimesin and heatisusedinsnackproducts,spiceblends,crackers, andsaladdressings. peratures. Itsoleoresin,whichhasareddishorangeshade, ismorestabletolight P tenoids 2%.Capsanthinisoilsoluble,stableagainst heat,andhasastrongredcolor. noids, violaxanthin10%,cryptoxanthinandcapsorbineach 6%,andothercaro- many different carotenoids.Capsanthinaccountsforabout35%ofthetotalcarote- States generallyusesthemildpaprikathathasabrilliant redcolorderived from © 2007byTaylor&FrancisGroup, LLC orms, Functions, andApplicationsofSpices ut reddishbrown inanalkalinepH.Itscolorwillbreakdown whenpreparedinan aprika powder losesitscolorthroughoxidation,catalyzed bylightandhightem- ut Sesameseed,poppy seed,mustardwholeseeds(ajowan, cumin) Onion,garlic, chives, asafetida Saffron, turmeric,blackcumin,annatto Parsley, rosemary, tarragon,sage,oregano, dillweed Nutty Peppermint, basil,anise,fennel Karileaf,rosemary, thyme, bayleaf Sulfury Herbaceous Lemongrass,sweetbasil,pandanleaf,gingerﬂower Earthy Fennel,corianderroot,savory,Cooling tamarind,staranise Piney Chilepeppers,mustard,fagara, blackpepper, whitepepper, wasabi Mustard,horseradish,wasabi, ginger, epazote,garlic, onion,galangal W Floral Clove, cumin,coriander, canela,ginger, bayleaf Fruity Fenugreek,mace,clove, thyme, bayleaf,oregano, celery, epazote,ajowan Sumac,caper, tamarind,sorrel,kokum, pomegranate Pungent Hot Greencardamom,anise,starfennel,allspice,cinnamon Spicy Bitter Sour Sweet SpicesandOtherFlavorings Characteristic Sensory T T

T T P Annatto isgroundfromannatto seeds.Itexhibits an orangeyellow toagolden Page ypical Sensory Characteristics ofSpices ABLE 6 oyCassia,cardamon, juniper, clove, rosemary oody aprika isproducedfromthemildtopungentdriedred pepper. The United urmeric, fromthegingerfamily, isoftencalled“Indiansaffron.” Its rootis urmeric’s colorvaries fromabrightorangeyellow toareddishbrown andis

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37 Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm 38 S used traditionallytostimulateappetite,enhancedigestion,relieve stress,andincrease natural ororganic foodsandnaturalways ofhealingincreases.Spiceshave been Secondary effects ofspicesarebecomingmoreimportant asthepublic’s desirefor oxygen willpromotecolorlossesintheseextractives. persible extracts. Trace metals,oxidizedfats andoils,intenselight, andexposure to foods andbeverages. They areavailable asoil-soluble(oleoresins)andwater-dis- as naturalcolorstoprovide thebrightyellow, red,andorangehuesinprocessed of paprika,saffron, annatto,andturmericwithemulsiﬁers (polysorbate 80)areused or organic solvents, andthesolvents areremoved togive thecoloringmatter. Extracts is resistanttoheatbut islessresistanttolight. (water soluble)andbixin(oilwhicharestableatpH5to14.Itscolor combination withpaprikaandturmericoleoresins.Itscoloringisduetonorbixin © 2007byTaylor&FrancisGroup, LLC ECONDARY

The coloringcomponentsofessentialoilsaregenerallyextracted withethanol Page

Tuesday, F UNCTIONS aﬂwrCrhmn Orange Golden red Safﬂower Carthamin yellow Annatto Bixin P orange Reddish T Beta-Carotene Chile pepper afo rcn Yellowish P Type ofColor Coloring Component orange Saffron Crocin Spices Coloring ComponentsofSelectedSpices T

September Handbook ofSpices,Seasonings,andFlavorings, SecondEdition rlyClrpyl Green arsley Chlorophyll aprika Carotenoids: rei ucmn Orange yellow urmeric Curcumin ABLE 7

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S 2006 PICES ao elw Yellow Saﬂor yellow Norbixin Orange V Neoxanthin Orange Lutein Dark yellow Capsorbin Purplish yellow Capsanthin Dark Cryptoxanthin Red red Zeaxanthin Yellow red Lutein Dark red Beta-Carotene Reddish Capsorbin Purplish Cryptoxanthin Red V orange Capsanthin Dark red red red Beta-Carotene Reddish Crocetin Dark orange red

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Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm and teria aremoresensitive tospicesthangram-negative bacteria. Microorganisms differ intheirsusceptibilitytospecificspices.Gram-positive bac- Salmonella inmeats. Other recentstudieshave shown that dodecenalincorianderleafandseedkills Escherichia coliO157:H7inuncooked meats,whichcausesgastrointestinal disease. studies have reportedthatclove, cinnamon,oregano, andsagesuppressgrowth of white peppers,ginger, anise,andceleryseedupto25%.KansasStateUniversity and cuminkillupto80%ofbacteria;chilies75%black that garlic, oregano, onion,andallspicekillallbacteria;thyme, cinnamon,tarragon, activity against specificbacteria(Table 8).CornellUniversity studies have reported strong antimicrobialactivity. Spiceshave strong,moderate,orslightinhibitory clove, aspotentialnaturalantimicrobials,continued. Today thisresearchcontinues. research onspices,includingginger, garlic, fenugreek,coriander, turmeric,and mon wereshown tohave antimicrobialactivity. Inthetwentiethcentury, new other infectiousdiseases.Inthelatenineteenthcentury, clove, mustard, andcinna- Ages, spicessuchascinnamon,garlic, andoregano wereusedtotreatcholeraand of India, Africa, Indonesia,and Thailand. were usedinmummification.Spicesarestilltopreserve foodinthevillages were usedtopreserve meats andfish.InancientEgypt,cinnamon,cumin,thyme used garlic toprevent foodspoilage,andinIndia,ginger, garlic, clove, andturmeric dill, mint,andsavory, andmeatssausageswithcumincoriander. The Greeks salting, andpicklingtoinhibitfoodspoilage. The Romanspreserved fishsaucewith fish, bread,andvegetables. Spiceswereusedaloneorincombinationwithsmoking, East, and Asia, beforethedaysofrefrigeration,spiceswereusedtopreserve meats, As earlyas1500BC,Egyptiansusedspicestopreserve foods.InEurope,theMiddle Spices as Antimicrobials royalty, preserve food,andprevent diseasesand infections. Indians, Greeks,Chinese,andNative Americans—to fumigate cities,embalmthe as antioxidants. They have been usedbymany ancientcultures—Egyptians,Romans, Spices have longbeenknown fortheirpreservative qualities,asantimicrobials,and Spices asPreservatives “natural” orfriendlylabelonprocessedfoods. to enhancetasteinprocessedfoods. energy. Spicescanalsoaidnutritionwhenthey areusedinlieuofsalt,fat, orsugar while othersarevery specificintheirfunctions,suchasallspiceandcoriander. Certain spicescanactasbroad-spectrumantimicrobials,such asrosemaryandsage, F © 2007byTaylor&FrancisGroup, LLC orms, Functions, andApplicationsofSpices

A combinationofspicescanbemoreeffective aspreservatives thanonespice. Aldehydes, sulfur, terpenesandtheirderivatives, phenols,andalcohols,exhibit Spices have alsobeenusedforbactericidalandhealthreasons.DuringtheMiddle Spices maybeusedinfoodproductsaspreservatives, whichallows foramore Staphylococcus(S) aureus Page

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Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm phenolic compounds(phenolic diterpenes,diphenolicditerpenes)inspicesare tocopherols andascorbicacid producessynergistic effects. The naturallyoccurring food they arein.Combiningspiceswithotherorantioxidantssuchas radicals (Table 9). spices have componentsthatactas antioxidantsandthatprotectcellsfromfree cells andlimittheirabilitytofightoff cancer, aging,andmemoryloss.Many growth ofthefreeradicalsinhumanbody. Freeradicalsdamagethehuman Heat, radiation,UVlight,tobaccosmoke, andalcoholinitiatetheformation Spices canbeusedinfoodstohelpfightthetoxinscreated byourmodernworld. Spices as Antioxidants essential oilsinhibitmoldgrowth andaflatoxinproduction. against certainbacteria. Thyme (thymol), anise(anetol), andcinnamon(eugenol) inhibit spoilagetosomeextent. Spiceextractives atthelevels usedareeffective style foodsisgenerallynotenoughtoinhibitmicroorganisms completelybut may cause flavor issuesinfood products. The level ofspicestypicallyaddedto Western saicin inredpeppers,anddiallylsulfidegarlic. antimicrobial properties,suchasgingerolinginger, piperineinblackpepper, cap- antimicrobials. linalool incoriander, and alliciningarlic, aresomeofthecomponents usedas in cinnamon;allylisothiocyanates inmustard;thymol inthyme, carvacrol inoregano; in meats,sausages,pickles,breads,andjuices.Eugenolclove; cinnamaldehyde 40 © 2007byTaylor&FrancisGroup, LLC oine oeea Salmonella Dodecenal Coriander Rosemary Borneol, Thymol, isoborneol,carvacrol Sage Borneol thymol Ginger Gingerone, Thyme gingerol Chile pepper Capsaicin Molds, bacteria Molds, Capsaicin Clove Eugenol Chile pepper Garlic Allicin Mustard Allyl Spice Effective isothiocyanate Microorganism Component 1 Spices as Antimicrobials T ABLE 8 K

Some spiceshave moreantioxidant propertiesthanothersdependingonthe Spices mustbeusedathighlevels tobeeffective antimicrobials,but thiswill The morepungentspicenonvolatile oilshave alsobeenshown to have strong The essentialoilsofsomespiceshave aninhibitoryeffect onbacteriaandfungi enji andMitsuo,1998. Page

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0157:H7, 1

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Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm F Spices canhalttheoxidative processbyblockingor“scavenging” thefreeradicals. to airoroxygenandfinallyintoaldehydes andalcoholsthatgive a rancidtaste. f pigments. effective against oxidative rancidityoffats andcolordeteriorationof the carotenoid sesame seedarefoundtobestrongantioxidantswithmeat, lard,andsoybean oil. minol inrosemary, clove, thyme, oregano, ginger, turmeric,nutmeg, sage,and clove, majoram,redpepper, mace,sesame,andnutmeg. rior toBHAorBHT. Othereffective spicesincludethyme, turmeric,oregano, ginger, responsible fortheirantioxidantproperties. They exhibit antioxidantpropertiessupe- them. The flavonoids andditerpenestriterpenesofrosemarysageare of processedmeatsbyinhibitingtheflavor andcolordegradation offats andoils in or bakingtemperatures. meats, andareextremely heatstableasthey withstandextrusion, spray-drying, put intothedough. They arealsoaddedtoglazes andinjectionmarinadesfor foods, they areadded in thefryingoiloratomizedonsurface ofsnacksor inhibit “warmed over” flavors thatdevelop aftercookingandreheating. For snack coatings incomminutedpoultry, seafood,ormeatsbeforethey arefrozento lard, sausage,orinstantpotatoes. They areused assprays,dips,orsurface ibles, ordry-solubles,andcanbeusedinseasoningblends,saladdressingmixes, spices suchascilantroarebeingexplored. Rosemary andsagearecurrentlyusedasnaturalantioxidantsinfoods,whileother and marjoramarefoundtohave strongerantioxidantpropertiesthanotherspices. mercially asnaturalantioxidantsinfoods.Sage,rosemary, oregano, thyme, cilantro, © 2007byTaylor&FrancisGroup, LLC ats andenzymes.Fats are broken down intoperoxides(freeradicals)withexposure orms, Functions, andApplicationsofSpices

T Spices canprevent rancidity andextend shelflifebyslowing theoxidationof Rosmanol, caffeic acid,myristphenone,curcurmin,eugenol, thymol, andsesa- Rosemary andsagearethemosteffective ofallspicesinretainingtheredcolor Rosemary andsageantioxidantsareavailable asoil-solubles,water-dispers- Page oeay Carnosol,carnosoicacid, T Sage Rosmanol, Rosemary Spice Chemical Spices as Antioxidants epirosmanol T Component eaese Sesaminol, Phenolicglucoside,caffeic acid,rosmarinicprotocatechuicacid Ginger Shogoal, Myristphenone Sesame seed Mace andnutmeg Oregano Clove Eugenol gingerol oday, withconsumerdemand for“natural”products,spicescanbeusedcom- urmeric Curcumin, 4-hydroxycinnmoyl ABLE 9

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Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm E many tastesensationsexperienced inan Asian meal. in understandingthebasisforcontrastingflavors presentedbyspicesandthe and why spicesareusedbymany globalculturesasmedicines. This willalsohelp historically usedtocureailmentsandprevent diseases. nutraceuticals thatboostenergy andimprove healthwillpromotespicesthatwere of spicesarealmostendless. the skin,joints,andmusclestorelieve stressandpain.Examplesofthehealthbenefits create appetites.Spicesarealsousedasbalmsormassage oilsandareappliedon oldest formofaromatherapy, sincetheiraromacanstimulategastric secretionsthat mouth andnose,thatcausethedesiredeffects. Cookingfoodswithspicesisthe v moods, relieve coldsymptoms andrespiratoryproblems,easemusclepains. The inflammation ofgums. cold symptoms;peppermintcombatsindigestion,irritablebowel syndrome,and licorice treatsgastric andduodenalulcersrelieves chronicfatigue, coughs,and tumors, healswounds, actsasanantidepressant,andfightsagainst Alzheimer’s; triglycerides, prevents colds andflus,prevents tumorgrowth; turmericinhibits ness andaidsdigestionstomachulcers;garlic lowers cholesterolandhigh and circulation,induceperspiration,reducepain;gingerprevents motionsick- basil fightagainst tumors;chilepeppersinhibitbloodclotting,stimulatedigestion in spicestostudytheirtherapeuticeffects topromotewellness:rosemary, sage,and nesses. Inrecentyears, Western scientistshave beenisolatingtheactive compounds also Latinos, Africans, Egyptians,andGreeks,torelieve ailments andprevent ill- lower bloodpressure,elevate immuneactivity, andinhibittumorgrowth. of enzymesthatdetoxifycarcinogens,inhibitcholesterolsynthesis,blockestrogen, onion, mustard,horseradish,andchilepeppercanbeusedtostimulateproduction for promotingphysical andemotionalwellness. marins, capsacinoids,triterpenoids,sterols,andmonoterpenes—arepowerful tools ponents inspices—phthalides,polyacetylenes,phenolicacids,flavanoids, cou- benefits, spicesarebecomingmoreattractive toconsumers. food producttotakingmedicineordrugs. With greaterresearchintotheirmedical for improving healthandpromotingwellness.Consumersprefereatinga“natural” ingredients fornotonlycreatingtastylow-fat orlow-salt foodsbut asanaturalway The growing emphasisonhealthy eatingisdrawing attentiontospicesascritical Spices asMedicines 42 © 2007byTaylor&FrancisGroup, LLC apors areinhaledtoreleaseneurochemicalsinthebrain,throughreceptors MERGING

Let’s lookattraditionalhealingmethodstoprovide anunderstandingofhow In theUnitedStatesandelsewhere, thegrowing trend ofusingfoodsas Aromatherapy, usingessentialoils,canrelaxorstimulatethebody, createcertain Spices suchascelery, parsley, ginger, turmeric,fenugreek,mint,licorice,garlic, Spices canbeusedtocreatethesehealth-promotingproducts. The active com- Page

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Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm sified intofive elements: earth,water, fire,air, andether. tal, physical, andemotionalharmony. well-being. are chosennotonlyfortastebut alsotoassurephysical andemotionalharmony and they occur. Itisbasedonthelifeforceor based onprevention and well-beingandlooksatthecausesofdiseaseways This systemofhealinghasbeenpracticedinIndiaformorethan5000years.Itis techniques, andbyfollowing ahealthy lifestyle.Inan the bodyandwhichisaccomplishedbyeatingrightfoods,deepbreathing medicine. and Chinesetraditionalmedicine,withsomerootstoancientGreekRoman system ofmedicine,called Egyptians usedspicesformany therapeuticandcosmeticeffects. The MiddleEastern or tocuremany ailmentssuchascoldsandfevers. Similarly, MiddleEasternersand and spiritualbenefits,suchastoprovide acalmingeffect, tosoothemuscleaches, them inmeals. taste and“cure”byusingauthenticspicesmethodsofpreparingpresenting many diseases. A foodcreatorcanexplore interestingfoodconceptsthatcombine the nervous system,aiddigestion,relieve coldsymptomsandheadaches,treat Spices areusedinmany traditionalculturestoboostenergy, relieve stress,improve Tr F into sixtastesor combines two words, of spices,aswellhow foodsarebalanced,toachieve well-being. medicine. This Ayurvedic philosophy ofeatingdictatestheblendingandpreparation © 2007byTaylor&FrancisGroup, LLC orms, Functions, andApplicationsofSpices srnet Asafoetida,teas,licorice,legumes, fenugreek,cauliflower Fenugreek,turmeric,clove, cinnamon,endives, lettuce,purslane,bayleaf,ajwain, Chilepeppers,ginger, garlic, horseradish,mustard,onion,blackpepper Salt,seaweeds,Astringent vegetables (highmoisture) Spicy/pungent Kokum, pomegranate, tamarind,tomato,lemon,citrus,grapefruit,fermentedfoods Bitter Salty Anise,fennel,cumin,coriander, sugar, butter, honey, jaggery, rice,legumes, fruits, Sour Sweet T F T aditional Medicine se Rss ExampleFoods astes (Rasas) ABLE 10 oods andContributing Tastes (

Similar totheancientGreekandRomantheoriesofmedicine,spicesareclas- Indian cookingisbasedonthetherapeuticprinciplesofancient Europeans have usedoilsfromleafyspicesorplantstoprovide physical, mental, Page

Tuesday, A yurveda

September r chicory (yogurt, pickles,miso,soy sauce),vinegar milk, cardamom,coconut,mostgrains,ghee asas emphasizes prevention of diseasethroughthepursuitmen- ayu, (Table 10).Many foodsandspicescontainmorethanone

19, Unani Herbal

which meanslife,and 2006

8:22

AM Rasas ) Medicine prana , thatﬂows easilyintoevery cellof , veda,

A has many similaritiestoIndian yurvedic A yurveda which meansknowledge. meal, theingredients categorizes foods A A yurvedic yurveda 43 Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm doshas are usedinourfoodstobalancedoshasandcreateharmony (Table 12). These basic functionsofallorgans andsystemsinourbody. Certainspicesandflavorings person. uted byaspice(seeTable 10). With regard to fennel seedhassweetandcoolingtastes. Thus, thereismorethanonetastecontrib- taste. For example, fenugreekseedprovides abittertasteaswellastringency, and 44 applying characteristics becomesorbecomethepredominating with oneortwo predominating air, space,andwater (Table 11).Generally, apersonhasinfluencefrom three to provide morevariety. Understandingthese constitution typesor when thereisimbalancewithfoodsandaperson’s constitution. There arethreebasic meal accordingtoeachperson’s constitutionor flavor inIndianfoods. To harmonizethebody, thesetastesmustbebalancedinthe be partofevery meal. This explains thecomplex spicecombinationsanddepthof © 2007byTaylor&FrancisGroup, LLC

These To Page ohs aua at Sie o aac SpicestoReduce Pitta Sour, SpicesforBalance salty, V Natural Taste Doshas Spices thatBalanceandReducethe T ah Set at,su ugn,bte,atign Sweet, salty, sour Pungent,bitter, astringent Sweet,salty, sour Kapha ABLE 12 t Bte Sly or we Pungent, bitter, Salty, sour, sweet Bitter ata maintainperfectbalanceandbewellnourished,allsixtastesor

also have theirown inherentnaturaltastes. The sixtastesor 44 A

doshas Tuesday, yurvedic Kapha Pitta V Qualities Doshas Doshas andRespective Personalities T ABLE 11 ata srnet ugn Cardamom,fennel, Astringent, pungent

September Handbook ofSpices,Seasonings,andFlavorings, SecondEdition regulate thefunctionsin ourmind-bodysystem. They controlthe medicine. They affect ourdigestion,disposition,and health. doshas Good enduranceandstamina,heavy, stable,relaxed, tolerant Determined, strongwilled,ﬁery, passionate Quick thinking,creative, ﬂexible, nervous pungent

19,

2006 that camefromtheﬁve elements ofenergy—earth, ﬁre, doshas

8:22 T we,bte,atign Pungent,sour, salty Sweet, bitter, astringent Asafetida, ginger,

tamarind mustard, clove fenugreek cardamom, cinnamon, urmeric, fenugreek,mint, AM . The dosha r Doshas asas doshas r asas,

or anise, is essentialtounderstandingand doshas other spicescanbeexplored . Illnessesanddiseasesoccur dosha

Chilies, fenugreek Ginger, asafetida Salt, anise,fennel, Garlic Chilies, salt,tamarind that exhibit thestronger astringent tamarind, cardamom or doshas r r asas asas

for that doshas should have a Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm our own A beneficial effect onthe F acupressure. organ). bladder (yangorgan); andspicy withlungs(yinorgan) andlarge intestine(yang spleen (yinorgan) andstomach(yangorgan); sourwithliver (yinorgan) andgall associated withmajororgans inthebody. For example, sweetisassociatedwiththe and colorscreatesgoodtastehealthinChinesecooking. The five tastesarealso and spicy hot. The properbalanceofthesedifferent tasteswithappropriatetextures Chinese traditionalmedicine,therearefive different tastes—sweet,salty, bitter, sour, strengthen thebodyandcureillnesses.SimilartoIndian foods. Even today, combinationsofspicesaremadeintotonicsthatnourishand develop interestingand well-balancedmeals. in ourbody. Food developers canusethesemealpresentationconcepts todayto order inwhichthedifferent sidedishesareeatenwithricecreatesahealthy balance etables, whilethehotlentilstew perksuptheplainneutralbreadorrice. Also, the “harmony” inthebody. The crunchy mangopicklebalancesthesofttextured veg- raita, thesourbrothand“hot”spicy vegetables balanceeachother, thuscreating and spicy braisedvegetables, andacrunchy, astringentmangopickle. The “cold” (spice broth),cool,mintyraita(cucumberandtomatowithyogurt),acoupleofhot of tiny silver bowls. They containpepperysambar(lentilstew), spicy, sourrasam rice orbread(chappati,naan,dosai)areplacedonathalitraywithanarray served inatraditionalmealillustratestheseprinciples.Intypicalvegetarian meal, cold foodstopromotedigestionandavoid illnesses. The way Indiandishesare while coldfoodwillslow it.Every mealshouldbewellbalancedbetweenhotand F body. b Qi They aresimilartowater/fire, female/male,moon/sun,and soforth. They describe and yangarevery basictoChineseculture,justashotandcoldareIndianculture. and yang(hot).Movement of illnesses occur. to creatingharmony orgoodhealth.If body alongprescribedpathways. The properbalanceofthefive tastesisessential prana so dospices. combinations, yinfollows yang andviceversa. Justas yinÐyangcreatesmovement, and flow upward andoutward. Oneisnotseparatefromtheother, andinfood contract andflow downward andinward; whileforyang,themovement istoexpand © 2007byTaylor&FrancisGroup, LLC orms, Functions, andApplicationsofSpices ut alsoincreasestheoverall therapeuticvalue andnegates any sideeffectsinthe oods canbehot,cold,moist,dry, heavy, orlight.Hotfoodwillspeeddigestion, yurvedic ’s

In The different tastesaswellthemovement of Each tasteaffects the In China,historically, there hasbeenanintegration ofnutrition,medicine,and In Indiancooking,foodsneedtobewelldigestednourishingforthebody.

Page location, movement, andfunctioning.For yin,themovement inthebodyisto in Ayurvedaor A

45 yurvedic doshas

cooking callsonustochoosefoodsandspiceswiththetastesthatbalance Tuesday, Qi to maintaingoodhealth.

September cooking, theartofusingspicesnotonlymakes foodtastebetter, can be“unstuck”bystimulantssuchasfood,acupuncture, or ool

19, doshas,

Qi in Mayanpracticeofhealing,circulatesthroughoutthe

2006 or ( Qi

8:22 chi in ourbodyisassociatedwithyinandyang. Yin increasing onetypeanddecreasingtheothers.

AM ), aninvisible, vitalforce which,similartothe Qi does notflow smoothlyor“getsstuck,” Qi are describedbyyin(cold) A yurvedic medicine, in 45 Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm and theirderivatives, phenols,glycosides,alcohols,aldehydes, andesters. Turmeric active componentsofspices(orphytochemicals) includesulfides,thiols,terpenes have isolatedactive compoundsinspicesthathave medicalbenefits(Table). 13 The to consumers.Usingmodernresearchmethods,many Asian and Western studies W Modern Medicine reduce coughsandcolds. taken toprevent tumors,whileturmericpasteisadded to milkandconsumed to milkasadrinkreduceswellingsandtumors,cinnamon isaddedtosugar and hot water, orsugar tocreatehealingeffects. For example, chilepeppersareadded Spices arenotonlyusedincookingbut arealsoaddedtomilk,tea,vinegar, salt, cally. The mediuminwhichitistobeconsumed alsogives asynergistic effect. attributed tousingthewholespiceoracombinationofspicesthatwork synergisti- scientists fortheirpositive therapeuticorpharmacologicalproperties. dishes. Today, many ofthesespicesarebeingexamined andrecognizedby Western meals, spicesareuseddailyin Asian mealsandaretaken inabundance toflavor Asian cultureshave beenusingspicesfortheirhealingproperties.Unlike Western produce adownward andinward movement aremoreappropriate. are moredesirablefortheflow of the coldseason,spicesthatproduceanupward andoutward movement (yangspices) Seasons alsobecomeimportantfactors inbalancingingredientsforhealth.During eat warm orhotingredients.Sheneedscoolingingredientstobalancehersystem. “cooling” effect. or deepfrying,adds“heat”tofoods,whilesteamingslow simmeringprovides a effect onthebody, and likewise, sugar andaniseareaddedtoginger-flavored pork. e are addedtoingredientsduringcookingmanipulatetheirhotnessorcoldness.For and atamealtableisthebasisofChinesemeal.Contrastingingredientsorspices The balanceofyinandyangwithcontrastingtastestextures duringcooking in ameal. equilibrium andgoodhealth.Riceisaneutralfood,thusitserves asacenterpiece and increasemetabolism.Balancingtheyinyangkeeps thebodyinastateof drinks. Yin spicesaresedative andslow metabolism,whileyangspicesareactive sesame oil,fatty meats(muttonandpork),deep-friedfoods,strongalcoholic w seafood, melon,fruits,asparagus,tofu,blandandmoistvegetables (seaweed and cooking. Yin foodsincludemildandsweetspices(mint,fennel,anise,parsley), yang foods(whicharespicier, hotter, drier, andacidic)arebalancedinChinese 46 © 2007byTaylor&FrancisGroup, LLC xample, chilepeppersandsesameoilareaddedtoseaweed ortofutobalanceits atercress), steamedfoods,andwater. Someyangfoodsarechilies,ginger, garlic, ith greaterresearchintotheirmedicalbenefits,spicesarebecoming moreattractive

The healingandmedicinalpropertiesofspicesinmany traditionalculturesare In additiontophilosophiesofbalancedeatingpromotewell-being,traditional The stateoftheperson’s healthisalsoafactor. A personwithafever willnot Cooking techniquesarealsoclassiﬁedunderhotorcold.For example, grilling F The yinfoods(whicharenourishing,cooler, softer, moister, andalkaline) Page oods arepreparedandcooked withspicesbasedonthistheoryofwell-being.

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September Handbook ofSpices,Seasonings,andFlavorings, SecondEdition

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2006

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AM c hi, while forthesummer, yinspiceswhich Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm spices. and gingerolingingeraidsdigestion. Researchisbeingconductedonmany more prevents bloodclotting,trigonellineinfenugreekseedsprevents riseinbloodsugar, heimer’s disease. Allicin ingarlic lowers cholesterol,capsaicininchilepeppers destroy, accumulatedplaquedepositsthatplayakey role indevelopment of Alz- California atLos Angeles) have shown curcumintoslow theformationof,andeven and antidyspepsiaagent;healswounds. ResearchersatUCLA(University of and protectingagainst arteriosclerosis;prevents cancer;actsasanantipepticulcer compounds; reducesplateletsfromclumpingtogetherthereby improving circulation inflammatory propertiesbylowering histaminelevels; protectstheliver against toxic has protectionagainst freeradicaldamageandcancerprevention; possessesanti- properties. Curcuminandcurcumeneinturmericaretheactive compounds. Turmeric is awonder medicineandhasbeen usedandresearchedforitsmany healing F © 2007byTaylor&FrancisGroup, LLC orms, Functions, andApplicationsofSpices Publishing Co.,Inc.,Lancaster, PA, 2000. ioie lcrhzn Treats gastric andduodenalulcers,prevents Breaksdown bloodclots,prevents heartattacks, Glycyrrhizin * Licorice Allicin Arrestscellgrowth andprevents hypoglycemic Garlic Solubledietaryfiber Seed andLeaf Trigonelline Seed Fenugreek Ginger Gingerol T Spice Chemical Reported Therapeutic EffectsofSpices T Component Medicinal Value rei Crui Anti-inflammatory; antitumor(inhibitstumor Curcumin urmeric ABLE 13 Data obtainedfromMazza,G.andOomah,B.D.,Eds.,

Page

Tuesday,

September uﬁe -ly Inhibitsplateletaggregation Inhibitsplateletaggregation Lowers bloodpressureandcholesterol Cysteine Sulﬁde, s-allyl Allicin, diallyl Synthesisofsteroiddrugs andsex hormones Glutamyl peptides Enhancesgastrointestinal mobility Diosgenin Prevents bloatingandvomiting Shogoal Gingerol Antitumor Curcumene Bis Gingeberane Shgoal Curcumene Antitumor diosgenin, protein (galactomannan) saponins, -abolenenan

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2006

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AM Improved glucosetolerance(reducesplasma Inhibits cholesteralsynthesis Digestive aidforstomachaches,indigestion, syndrome coughs andcolds,treatschronicfatigue prevents gastric cancer triglyceride (decreasesbilesecretion) glucose levels), lowers cholesteroland effect stomach ulcers Alzheimer’s initiation andpromotion);prevents Herbs, Botanicalsand Teas , Technomic 47 Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm tary medicine. consumer, spicesandother flavorings canbeexplored asintegrative orcomplemen- erages, whichisnotacommonpracticeinthe West. To meetthedemandsoftoday’s are commonlytaken throughinfusionsinteas,milk,coffee,water, andotherbev- “spiced up”foodsareeatenatevery mealonadailybasis.Moreover, “spicecures” consume thematmuchhigherlevels than Western cultures.For many cultures, as gingerisusedin Ayurvedic healing? starch? Doesthefreshformofaspicegive different healingeffect thanthedryform, with otherspicesorthroughamediumsuchaswater, sugar, tea,milk,protein,or healing propertyofaspicebestrengthenedorlessenedthroughsynergistic effect healing agents,oristhewholespice,aswas traditionallyused,thecure?Can questions stillremainunanswered. Are phytochemicals bythemselves theeffective moisture inaspice,whichtakes onatotallydifferent flavor andtexture profile, other ingredientsareadded.Dry roastingortoastingaspiceremoves any remaining F cooked inoilsbeforethey areaddedtothefinishedproduct forbetterflavor retention. to preserve thespicearoma.Becausevolatiles areoilsoluble,spicesoften and braisedfish.Similarly, cookinggroundspicesintensifiestheirflavors. Star anise,popularinChinesecuisine,isaddedtosimmering beef,steamedchicken, anise, orbayleaf,develop intenseflavors afterdryroasting,braising,orsimmering. be experienced. Spicesthatdon’t give anoticeableflavor, such as sesameseeds,star ginger cut,andgroundmustardflourneedstobe“wet”before theirpungency can flavors. For example, wholeonionneedstobechopped,blackpeppercracked, roasted, whichtriggersenzymaticandotherreactionsthatrelease thesecharacteristic pungent spicesdonotgive any hotorsharpsensationsuntilthespiceiscut while othershave tobeaddedattheendofcookingorjustbeforeserving.Certain Contributors.” through heat.CookingtechniquesarealsodiscussedinChapter6,“Emerging Flavor flavor ofspicesisgenerally enhanced,intensified,orsimplybecomesdifferent to reach theirfullflavor potentialandtocreateabroadspectrumofflavors. The fried inoil,deepfried,simmered,pickled,braised,barbecued,orboiledwater applications andtocreatetotallydifferent flavor profiles.Spicesaredryroasted, ration methods. Around theworld, many ethnicgroupspreparespicestosuitspecific flavor characteristicscan bederived fromthesamespicebyusingdifferentprepa- heating. Spicesalsoreleaseuniqueflavors whenthey arecooked. Several different sensations. Volatile oilsarereleasedfromspicesthroughgrinding,cutting,and to applyappropriatecookingtechniquesotherspicesderive theiroptimalflavor characteristic flavors. Just asweroastgarlic, sauteonions,ormustard, wealsoneed Spices needtobeground,sliced,roasted,toasted,fried,orboiledreleasetheir 48 © 2007byTaylor&FrancisGroup, LLC or example, inIndiancooking,spicesaresauteed,toasted,orroastedoilbefore

Finally, itshouldberememberedthatculturesusespicesastraditionalcures While thehealingeffects ofmany phytochemicals inspiceshave beenidentiﬁed, Spice volatiles aresolubleinalcohol,somany culturesusewineorotheralcohols Certain spicesaremorestabletoheatandcanbecooked athighertemperatures, Page

Tuesday,

September Handbook ofSpices,Seasonings,andFlavorings, SecondEdition

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2006 SPICE PREPARATION

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AM Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm Indian kitchen spice oilmixturetothefood,called cooked inhotoiluntilthey “pop.” “Saute-ing”awholespiceinoiland addingthis and intensify, orsimplychange flavors. For example, whenpreparingSouthIndiandals flavors thatcharacterize South Asian dishes. cooked tillfragrant. Then otheringredientsareaddedtocreatetheunique,balanced vinegar, wine,orany otherliquidfromrecipe,tomake athickpaste,whichisthen Beyond theiroptimum cooking times,they becomebitterandunacceptable. one ortwo minutes,dependinguponthespice,untilthey becomeslightlybrown. release itsvolatiles. Whole spicesandgroundaregenerallyroastedforabout releases itsflavors into thecookingoilor, whenaddedtofoods,begins toslowly asafetida tocreateasweetflavor. intensify theirflavor, braisefreshkarileaftoremove itsbittergreentaste,andsaute due tothesepreparedspices.Indianstraditionallyroastmustardseedsinoil roasted aroma. The pungent and aromaticsensationsofmany South Asian foodsare spices, suchaskarileaf,aresometimesfriedinoiltogive extra crunchinessanda sticks, nigella,andajwain, beforeaddingthemtocurriesandcondiments.Even leafy spices, suchascumin,coriander, fennel,cardamom,mustardseeds,clove, cinnamon their flavors. ButSouth Asians roast(dryorinoil),braise,sautewholeandground coriander, orcinnamon,inboilingsimmeringwater orbysteaming,torelease ground beforeuse. chutneys. Moreintensearomasandnotesarederived whenwholespicesarefreshly while addingamoreintenseflavor tothefinishedproduct,suchascurriesor F tarkared coriander, orcuminseeds, createsmany desirableflavors. InIndia, spicesare techniques withspicestoobtain optimumflavors. Asian, Southeast Asian, andMexican cuisines, thetrendisonfoodpreparation enhanced aromaandrich,smoky notes. Today, withtheincreasing influenceofSouth is thenaddedtosauces,soups,spreads,stews, orsalad dressingstocreatean chars. The charredskinisthenremoved leaving aflavorful softproduct. This product is donebyholdingthechiliesover anopenflameuntiltheouterskinblistersand enhanced flavor profileshave becomethenorminUnited States.Fireroasting curries to condiment isthenusedtoflavor everything fromsandwiches,salads,andvegetable ingredients, whicharethen chile peppers(driedorfresh)areblendedwithshallots, lemongrass,andother mixture orsauce.For example, inMalaysia,Myanmar, Singapore, andIndonesia, oil inwhichthespicesarecooked begins toseparateorseepoutofthe temperatures withconstantstirring. The cookingprocedureiscompletewhenthe pastes tocreatemorearomaticandintenseflavors. Itiscarriedoutatlower cooking © 2007byTaylor&FrancisGroup, LLC orms, Functions, andApplicationsofSpices

T Smoking, These preparationtechniquestendtoslightlycrackopenthewholespice,which European andNorth American culturestend toaddspicessuchasbayleaf, Fire-roasted chilepeppers,oven-roasted garlic, orgrilledonionstoprovide Page sambars umising

laksas Tuesday, bargared , cuminandfenugreekseedsaredryroasted,whilemustard

is aslow stir-frying techniqueusedwithwetspicemixturesor tarkaring, tumising, .

and soups. September bargharing to obtainabroadspectrumofﬂavor proﬁlesthatenhance,

19,

tumised 2006 , groundspiceiscooked inoilorcoatedwithoil,

8:22

AM or in oiltocreateafragrant“chili tarkaring, bagharing is acommoncookingfeatureinthe jalapeno, mustardseeds,ground (cili) boh tumised .” This 49 Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm gives risetoabalancedlayeringofcomplex flavors indishesofSouth Asia. (already dryroasted)andsaffron isaddedtoward theend,toavoid bitterness. This onions areadded. When theoilseparates,tomatoes areaddedwithfenugreekseeds cumin, coriander, fennel,andturmeric;thengarlic andgingerareadded,afterwhich making afishcurry, mustardseedsareaddedtotheheatedoilfirst,followed by spice toretainitsindividual flavor andbalancetheotherspices.For example, when Adding different spicesatappropriatetimesorstagesduringcookinghelpseach cooking techniquesonflavors isdiscussedinfurtherdetail.) in Chapter6,“Emerging Flavor Contributors,” theeffect ofspicepreparationand blending blackpeppercornsandotherspicesforsaucesorcondiments.(Inthesection ing, andcoarselygrindingwholedryspices,chilepeppers,orgarlic andforcoarsely for spicepreparation.Mortarsandpestlesareusedtraditionallycrushing,pound- a domesticlevel, mortars andpestles,woks, or In many culturesaroundtheworld, spicesarepreparedwithcertainbasictools.On G 50 tejolate metate serves thesamepurpose. Indian, andMexican kitchens. IntheUnitedStates,aspicemillorcoffee grinder ceramic. They comeinvarying sizesandareessential toolsinSoutheast Asian, made fromvolcanic orlava rock,stone,baked clay, wood, granite,marble,or T processor isusedonadomesticorcommercialscale. chile peppers,soaked rice,andlentils. Today, aspicegrinder, blender, orfood corn, chocolate,androastedchilepeppers. Asian Indiansgrindonions,ginger, garlic, rolling pinor forward, asitisworked, intoacontainerplacedunderthefrontedge. The stone Therefore, somemetatesslopegentlydownward toallow thepastetobepushed seeds. Water isaddedtothegrindingprocesscreateapasteformofgroundspice. These areusedtofinelygrindspices,suchaschilepeppers,onions,garlic, orsesame clay-type Hindi, isusedtoroastspices,tomatoes,garlic, corn,andchilies.InMexico, the spices andsautewholeorgroundinoil. is madeofiron,brass,aluminum,orcastironandcanbe usedtodryroastwhole it andcreatinghotspotsinthespicebeingroasted. © 2007byTaylor&FrancisGroup, LLC amil, LOBAL

Some spicesaremorestabletoheatwhileothersaddedattheendofcooking. Mortars andpestleshave different namesinmany cultures— Other toolsusedinspicepreparationincludetherectangular, ﬂatstonecalled The ﬂatgriddle,madeofclayorcastiron,called The wok- Page

in Mexican,

E 50 ootani in Mexican,

comal QUIPMENT Tuesday, kwali metlapil

in Hindi,

is rubbedwithslaked limetoprevent ingredientsfromsticking to

September Handbook ofSpices,Seasonings,andFlavorings, SecondEdition

(Malaysian), U batu giling krok

is usedasagrindingtool.Mexicans usethesetoolstogrind SED

wurk kacha 19,

and

IN 2006 S saak

PICE 8:22 in Malaysian, tsao-guo

AM P in Thai,

in Amharic, and in Amharic, REPARATION

(Mandarin), or batu lesung kwalis ammi

are thebasicspicetoolsneeded in Tamil,or comal almirez

kadai/karhai in Malaysian,

in Mexican or

in Tagalog.are They c hakki molcajete

(Hindi/Urdu) idi kallu

in Hindu. tawa

and

in in Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm turmeric. Sometimes,thisinjection isfollowed byatumblingstep. spice solutionsneedtobeused,suchasdecolorizedcapsicums, blackpepper, or resulting inuniformflavor andcolor. To avoid colorstreaksonproducts,colorless injecting thespicesolutionintoawholebirdormeat,such asrotisseriechicken, spice extractive withnoparticulatesorinsolublespices.Flavor isdelivered by the marinadeisabsorbedbyproduct.Injection isaninternalsoluble tumbler, andmarinadeisadded. The meatpiecesaretumbledundervacuum until a tumblingoraninjectionmarinade.Inmarinade, meatisplacedina or otheracidsources,salt,sugar, andalkalinephosphates. A marinadecanbeeither contain coarselyorfinelygroundspices(withwithout particulates), oil,vinegar juices thatwas addedtoflavor andpreserve meats. Today, marinadestypically they areappliedtomeats intumblersafterthemeatabsorbsmarinade. textural appeal.Intheprocessed meatindustry, glazesareappliedafterthemarinades; to provide flavor, while,atthesametime,they stayonsurfaces tocreate visualand and they mayornot includespiceparticulates.Someglazespenetratetheproduct retaining flavors inprocessed foods. (dextrose equivalent) maltodextrins. Thus, encapsulatedspicesarepreferredfor develop whenusingspice marinadesthatcontainhightomatosolidsorD.E. have uniquecrunchy coatings fromspicerubs.Unacceptable,charredflavors often appeal. For example, blackened chicken orfish,whicharepopularCajundishes, added tochicken, meats,orseafood. These containspiceparticulatesthatgive visual forms containingmarinadewithflour, sugar, salt,andvinegar canbeexternally seasonings, glazes,andtumblingorinjectionmarinadesforfoods. salt, sugar, starch,andoilcanbeusedtodevelop dryrubs,emulsions,topical consumers througheasy-to-prepareorready-to-eatproducts. can beusedtocreateavariety offlavors andtextures andtoaddconvenience for seasonings arebecomingthehottestnew trends. These marinadesanddryseasonings unique seasoningsintroducedthroughmarinades,rubs,glazes,orassprinkle-on As consumerscontinuetoseektastyandhealthy foodsthatareeasytoprepare, M and visualappealinfinishedproducts. zest totraditional American foods,spicesform theprincipalbasisofflavor, texture, spices. Whether wearecreatingauthenticorfusion themesormerelyaddingethnic with vivid textures. Thais, Japanese,andCaribbeanscreategreatvisualappealwith curry blends,whiletheChineseusethemtocontrastsweet,sour, orpungentnotes and otherflavorings. Asian Indiansusevarious spicestocreateuniquelybalanced beverages. A vast spectrumoftastesandaromascanbecreatedbycombiningspices Spices provide savory, spicy, sweet,pungent,bitter, orsournotestofoodsand F © 2007byTaylor&FrancisGroup, LLC orms, Functions, andApplicationsofSpices ARINADES

The earliestmarinadewas amixture ofsaltandspiceswithvinegar orfruit Dry orliquidglazesaresurface applicationscontainingstarch,gums,andspices, Rubs andglazesprovide ﬂavor andtexture toaproduct.Rubsin dry orpaste The perfectblendsofdriedspicesorextractives thatarebalancedwithacids, Page

Tuesday, , R UBS

September , AND G

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LAZES 2006 SPICE APPLICATIONS

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AM 51 Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm Even forparticularspiceblendssuchasadobos,curryblends, spice blends,itisimportanttorememberthegreatvariety ofspiceblendsthatexist. Chapter 7,“Emerging SpiceBlendsand Seasonings.” When creatingorusingethnic unique ﬂavors tothespiceblendscontainedinthem. This isdiscussedindetail Aromatic vindaloos,sourcolombos,pepperysambals,andspicy taginesowe their S 52 r blends vary fromregion toregion andeven withinaregion (Table 14).Curry(or on theavailability ofingredients. © 2007byTaylor&FrancisGroup, LLC ecados PICE ot fia id we,fut Turmeric, clove, mace,cinnamon,nutmeg, Apples,raisins, cream,turmeric,sugar Black pepper, caraway, tomato,mint,olive, fruity sweet, Mild, Habaneros,allspice,turmeric,vinegar, intense nutty, Sweet,fruity Spicy, Soy sauce, turmeric,cornstarch,caramel, Africa South Slightlysour, hot,fruity East Middle England Mild,sweet,starchy Caribbean East Asia Aromatic,hot,pungent, Southeast Asia P Characterizing Ingredients Turmeric, cumin,coriander, ground Mild,medium, orhot,aromatic Basic curryblend India Flavor Global Region Global Curry Blendsand Their Characterizing Flavorings T ksa Ml,cem,nty Paprika, bayleaf Mild,creamy, nutty akistan ABLE 14

r ak Bak ey Coconutmilk,toastedspices,cayenne Black,ﬁery Mustard,tamarind, kalonji,fenu,Greek Sri Lanka Coconut,tamarind,freshgreenchile Sweet,mediumhot,aromatic W Yogurt, almonds,bayleaf,mint,clove, East India Hot,ﬁery, coconutty South India Creamy, mild,nutty North India F Page s ni Ht or Vinegar, cayennepepper, mint,Saffron, Hot,sour est India B or example, nochiliblend,pastasauce,salsa,orcurryblendisthesame.Curry

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bay leaf sumac, pistachio,sesameseed,nigella black pepper, fruits,onions fish sauce,sugar kari leaf,peanuts ginger, tomatofishsauce,shrimppaste, leaf, turmeric,galangal, cayenne,mint, pepper coriander leaf seed, corianderleaf turmeric, mustardseeds,karileaf,ginger pepper, fennelseed,driedredchilepepper, paprika cinnamon, cardamom,garlic, onions, cayenne orblackpepper r as-el-hanouth , or Downloaded By: 10.3.98.104 At: 11:07 29 Sep 2021; For: 9781420004366, chapter3, 10.1201/9781420004366-4 2842_C003.fm shrimp paste,thatgive themtheirdistinctregional flavors. such aslemongrass,cilantro,habaneros,soy sauce,coconut,yogurt,allspice,or pepper. But,otherspicesandflavorings maybeadded,dependinguponpreferences, generic blendfromIndia,suchasturmeric,cumin,coriander, anddriedredchile Most curryblendshave someofthebasicspicesthatwereoriginallypresentin regions, whomakes it,andwhatitsapplicationis,whetherforfish,lentils,orlamb. they contain.Even inIndia,curryblendsvary in flavor dependingonthegeographic Thailand, Japan,theCaribbean,England,and Africa differ greatlybecauseofwhat and ingredientswereaddeddeletedtosuitlocaltastes.CurryblendsfromIndia, spice mixturesforsauces)originatedinIndiaandtraveled tootherpartsoftheworld, F to thebasicadobo. based onregional preferences, cumin,habanero,limejuice,orsoy sauceareadded The basicingredientsofadoboaregarlic, oregano, blackpepper, andturmeric. Then, © 2007byTaylor&FrancisGroup, LLC orms, Functions, andApplicationsofSpices

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