No country in the world produces as many kinds of spices as India with quality spices come from Kerala, an Indian state.
A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavoring. Spices and herbs are good not only for our taste buds but also for our health. They supply calcium, iron, vitamin B, vitamin C , carotene and other antioxidants.
A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavoring. Spices and herbs are good not only for our taste buds but also for our health. They supply calcium, iron, vitamin B, vitamin C , carotene and other antioxidants.
Major Spices
cardmom, ginger, cassia, chilly, cinnamom, nut meg, clove , pepper coffee, tamarind , curry leaf, tea, turmeric , vanilla
Cardamom : It is called Queen of Spices and one of the most exotic and highly prized spices. The dried fruit of a herbaceous perennial, cardamom is grown mainly in Kerala, Tamilnadu and Karnataka. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages. Many historical Indian texts mention cardamom as a flavouring and medicine. n the 11th century in India cardamom was included in the list of ingredients for panchasugandha-thambula or 'five-fragrance betel chew' in the Manasollasa or Book of Splendour. It was also included in recipes from the court of the Sultan of Mandu dating from about 1500. All the different cardamom species and varieties are used mainly as cooking spices and as medicines.
Uses : It has a strong, unique taste, with an intensely aromatic fragrance. It is often used in baking in Scandinavia. One of the most expensive spices by weight, little is needed to impart the flavour. In India, green cardamom is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom. The pods can be used whole or split when cooked in Indian substantial meals.
Ginger : one of the earliest Oriental spices known in Europe, ginger has been cultivated in India both as a fresh vegetable and marketed as a dried spice since time immemorial. Ginger has always meant many things to many people. A taste- maker. A flavorant. An appetizer. A drug. Though grown all over India, the finest quality ginger comes from Kerala endowed as it is with a congenial climate and a rich earthy soil. India offers ginger in a variety of forms; oils, oleoresins, fresh ginger in brine, pickles, candies and syrups.Uses : It has a strong, unique taste, with an intensely aromatic fragrance. It is often used in baking in Scandinavia. One of the most expensive spices by weight, little is needed to impart the flavour. In India, green cardamom is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom. The pods can be used whole or split when cooked in Indian substantial meals.
Uses: Ginger roots are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener.Ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Chinese cuisine to flavor dishs such as in seafood and mutton . Ginger is also candied, is used as a flavoring for candy, cookies, crackers and cake, and is the main flavor in ginger ale, a sweet, carbonated, non-alcoholic beverage, as well as the similar, but somewhat spicier beverage ginger beer. Medical research has shown that ginger root is an effective treatment for nausea caused by motion sickness or other illness,and also contains many antioxidants. Powdered dried ginger root is made into capsules for medicinal use.
Cassia : Cassia is the dried husk (bark) of a small, bushy evergreen tree. There are different varieties of cassia, obtained from different species of Cinnamomum and originating from different sources.The oil of cassia finds extensive application in liquors and beauty products. Cassia is often used as a less costly substitute to true cinnamon. In India, cassia is grown in the North-Eastern states and in the evergreen tracts along the high ranges of the Western Ghats.
Uses: Cassia bark (both powdered and in whole, or "stick" form) is used as a flavouring agent, for candies, desserts, baked goods, and meat; it is specified in many curry recipes, where cinnamon is less suitable. Cassia is sometimes added to true cinnamon but is a much thicker, coarser product. Cassia is sold as pieces of bark (as pictured on the left) or as neat quills or sticks.
Uses: Cassia bark (both powdered and in whole, or "stick" form) is used as a flavouring agent, for candies, desserts, baked goods, and meat; it is specified in many curry recipes, where cinnamon is less suitable. Cassia is sometimes added to true cinnamon but is a much thicker, coarser product. Cassia is sold as pieces of bark (as pictured on the left) or as neat quills or sticks.
Nutmeg : Nutmeg is the hard kernel of the seed of an evergreen tree, native to Moluccas. Mace is the lacy growth known as the aril, surrounds the seed. Nutmeg had long been used in India, unknown to ancient civilization of the west.
Chilly : Chilly is the universal spice of India. Chilly has two important commercial qualities. If some varieties are famous for red colour because of the pigment capsanthin, others are known for biting pungency attributed by capsaicin. India is the only country rich in many varieties with different quality factors. Chilly is an essential ingredient of Kerala curry. Curry is characterized by tempting colour and titillating pungency.Both are contributed by chilly. In curry, chilly is used as a paste, powder, broken split or whole form. There are Kerala pickles, especially with tender mango in which chilly powder is added lavishly to form a thick paste with biting sensation at the end of curing. In all Kerala homes, chilly is used by the poor and the rich alike.
Uses: The fruit is eaten cooked or raw for its fiery hot flavour which is concentrated along the top of the pod.
Chilly : Chilly is the universal spice of India. Chilly has two important commercial qualities. If some varieties are famous for red colour because of the pigment capsanthin, others are known for biting pungency attributed by capsaicin. India is the only country rich in many varieties with different quality factors. Chilly is an essential ingredient of Kerala curry. Curry is characterized by tempting colour and titillating pungency.Both are contributed by chilly. In curry, chilly is used as a paste, powder, broken split or whole form. There are Kerala pickles, especially with tender mango in which chilly powder is added lavishly to form a thick paste with biting sensation at the end of curing. In all Kerala homes, chilly is used by the poor and the rich alike.
Uses: The fruit is eaten cooked or raw for its fiery hot flavour which is concentrated along the top of the pod.
Cinnamon : Bushy evergreen tree of the laurel family (Lauraceae) native to Sri Lanka. he spice is light brown in colour and has a delicately fragrant aroma and warm, sweet flavour. The native to Sri Lanka. In modern times, cinnamon is used to flavour a variety of foods, from confections to curries; in Europe and the United States it is especially popular in bakery goods. The Sri Lanka cultivator harvests his main crop in the wet season, cutting the shoots close to the ground. Cinnamon contains from 0.5 to 1 percent essential oil, the principal component of which is cinnamic aldehyde. The oil is distilled from the fragments for use in food, liqueur, perfume, and drugs. The aldehyde can also be synthesized. Cinnamon has been known from remote antiquity, and it was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and other great potentates.
Uses: Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of desserts, chocolate and spicy candies and liqueurs.Cinnamon is also used as an insect repellent.
Clove : Small, reddish-brown flower bud of the tropical evergreen tree Syzygium aromaticum. The clove tree is an evergeen that grows to about 25 to 40 feet. Cloves are strongly pungent owing to eugenol, which is extracted by distillation to yield oil of cloves. This oil is used to prepare microscopic slides for viewing and is also a local anesthetic for toothaches.Uses: Strong of aroma and hot and pungent in taste, cloves are used to flavour many foods, particularly meats and bakery products. Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong they are used sparingly. Cloves have historically been used in Indian cuisine (both North Indian and South Indian). In the north indian cuisine, it is used in almost every sauce or side dish made, mostly ground up along with other spices. They are also a key ingredient in chai tea along with green cardamoms. In the south indian cuisine, it finds extensive use in the biryani dish (similar to the pilaf, but with the addition of local spice taste), and is normally added whole to enhance the presentation and flavor of the rice.
Along with the recreational uses of cloves, they are also said to be a natural anthelmintic.
Nutmeg : Nutmeg is the hard kernel of the seed of an evergreen tree, native to Moluccas. Cultivation of this species is only possible in warm humid climates. Nutmeg is usually associated with sweet, spicy dishes. Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavor.
Coffee: The Malabar Coast, the Arabian Ocean, the West facing slopes of India’s Ghat Mountains, these things supply ideal coffee growing conditions to the region centered in Karnakata.
Uses : Much processing and human labour is required before coffee berries and its seed can be processed into the roasted coffee. All coffee is roasted before being consumed.
Tamarind : The fruit of a tropical tree, tamarind is an indispensable spice in most south Indian dishes. India is the only producer of tamarind on a commercial scale.
uses : The fruit pulp is edible and popular. It is used as a spice and is also an important ingredient in sauce. The pulp of a young fruit is very sour and acidic and is most often used as a component of savory dishes. The ripened fruit is sweeter and can be used in desserts and drinks, or as a snack. Traditionally extracts of tamarind fruits and leaves have been added to body lotions. They have also been added to deepen the colour of turmeric- or henna-based red hair dyes. Tamarind extracts are added to face masks, lip balms, body butters and soaps.Tamarind seed oil is used in a similar way to linseed oil. It is suitable for making paints and varnishes.The wood burns at a high temperature so is frequently used as a fuel in the ovens of brick factories which require high temperatures.
Curry leaf : It is a small deciduous tree. Most Indian cuisine cannot do without the subtle flavouring of this highly aromatic leafy spice. Its leaves are highly aromatic and are used as a herb. Curry leaves are extensively used in South India.
Tea : Tea is a drink made from the leaves and buds and is the most important non-alcoholic beverage in the world. It has two basic forms: black tea and green tea.
Turmeric : The dried rhizome of a herbaceous plant, turmeric is closely related to ginger. The spice is also sometimes called 'Indian saffron' thanks to its brilliant yellow colour.
Uses:The medicinal properties of the turmeric have for millennia been known to the ancient Indians and have been expounded in the Ayurvedic texts. Turmeric has found application in canned beverages, baked products, dairy products, ice cream, yogurts, yellow cakes, biscuits, popcorn-color, sweets, cake icings, cereals, sauces, gelatines, direct compression tablets, etc. In combination with Annatto it has been used to colour cheeses, dry mixes, salad dressings, winter butter and margarine.
Vanilla : It is a climbing orchid cultivated for its pleasant flavour. Vanilla flavor in creams, cakes and other foodstuff may be achieved by adding some vanilla extract or by cooking vanilla beans in the liquid preparation.
Uses: It is used to relieve bronchial disorders, rheumatism and flatulence as treatment for digestive, liver and skin complaints. It is also used in perfumery, soaps and shampoos. Nutmeg is usually associated with sweet, spicy dishes. The essential oil is obtained by the steam distillation of ground nutmeg and is used heavily in the perfumery and pharmaceutical industries. The oil is colorless or light yellow and smells and tastes of nutmeg. Used in small dosages nutmeg can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea.
Pepper : The King of Spices, is one of the oldest and best-known spices in theworld. The finest Indian pepper is grown in the monsoon forests of the Malabar coast in Kerala. Pepper has a sharp, hot and biting taste. India holds a supreme position in the production of pepper. Pepper is a perennial climber requiring the support of live or dead standards.
Uses: For colds and flu, it can be taken as a steam inhalation. Pepper is used in certain tonic and rubefacient preparations and also used as flavour ingredient in most major food products including non alcoholic beverages, candies, baked foods, meat and meat products, Cheese, Condiments and relishes. Both black and white pepper have been used in the East for the treatment of stomach aches, digestive problems and fever for over 4,000 years.
Uses: For colds and flu, it can be taken as a steam inhalation. Pepper is used in certain tonic and rubefacient preparations and also used as flavour ingredient in most major food products including non alcoholic beverages, candies, baked foods, meat and meat products, Cheese, Condiments and relishes. Both black and white pepper have been used in the East for the treatment of stomach aches, digestive problems and fever for over 4,000 years.
Coffee: The Malabar Coast, the Arabian Ocean, the West facing slopes of India’s Ghat Mountains, these things supply ideal coffee growing conditions to the region centered in Karnakata.
Uses : Much processing and human labour is required before coffee berries and its seed can be processed into the roasted coffee. All coffee is roasted before being consumed.
Tamarind : The fruit of a tropical tree, tamarind is an indispensable spice in most south Indian dishes. India is the only producer of tamarind on a commercial scale.
uses : The fruit pulp is edible and popular. It is used as a spice and is also an important ingredient in sauce. The pulp of a young fruit is very sour and acidic and is most often used as a component of savory dishes. The ripened fruit is sweeter and can be used in desserts and drinks, or as a snack. Traditionally extracts of tamarind fruits and leaves have been added to body lotions. They have also been added to deepen the colour of turmeric- or henna-based red hair dyes. Tamarind extracts are added to face masks, lip balms, body butters and soaps.Tamarind seed oil is used in a similar way to linseed oil. It is suitable for making paints and varnishes.The wood burns at a high temperature so is frequently used as a fuel in the ovens of brick factories which require high temperatures.
Curry leaf : It is a small deciduous tree. Most Indian cuisine cannot do without the subtle flavouring of this highly aromatic leafy spice. Its leaves are highly aromatic and are used as a herb. Curry leaves are extensively used in South India.
Tea : Tea is a drink made from the leaves and buds and is the most important non-alcoholic beverage in the world. It has two basic forms: black tea and green tea.
Turmeric : The dried rhizome of a herbaceous plant, turmeric is closely related to ginger. The spice is also sometimes called 'Indian saffron' thanks to its brilliant yellow colour.
Uses:The medicinal properties of the turmeric have for millennia been known to the ancient Indians and have been expounded in the Ayurvedic texts. Turmeric has found application in canned beverages, baked products, dairy products, ice cream, yogurts, yellow cakes, biscuits, popcorn-color, sweets, cake icings, cereals, sauces, gelatines, direct compression tablets, etc. In combination with Annatto it has been used to colour cheeses, dry mixes, salad dressings, winter butter and margarine.
Vanilla : It is a climbing orchid cultivated for its pleasant flavour. Vanilla flavor in creams, cakes and other foodstuff may be achieved by adding some vanilla extract or by cooking vanilla beans in the liquid preparation.
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