Spices and condiments ...3(2+1) presentation

COURSE :-SPICES AND CONDIMENTS.....

1. TITLE:-SPICES AND CONDIMENTS..3{2+1} PRASENTED BY:- RAHUL AHIRWAR B.SC (HONS)HORTICULTURE ,2 ND YEAR COLLEGE OF HORTICULTURE ,REHLI,SAGAR [M.P]

2. Spices are those plant,the products of which are made use as food adjuncts and to add aroma and flavour . Condiments are also spices, products which are used as a food adjuncts to add taste only. Both spices and condiments contain essential oil which provide the flavour and taste. They are little and nutritive value. There are about 63 spices grow in India. Classification:- Major Spices:- Cardamom, Black Pepper, Ginger, Turmeric. Seed Spices:- Coriander, Fennel, Cumin, Fenugreek, Dill, Aniseed, Caraway, Celery, And Bishopweed . Tree Spices:-clove Nutmeg, Cinnamon, All Spices, Cassia, Tamarind, Bay Leaf, Curry Leaf. Herbal Spices:- Rosemary, Thyme, Horse Radish, Parsley,etc . Other Spices:-vanilla, Saffron, Asafoetida,garlic . Life cycle:- 1.Annual:-Coriander, Fennel, Fenugreek. 2.binnial:- Onian , Garlic. 3.perrenial:- gInger , Turmeric, Black Pepper, Clove ,Cardamom. Spices and condiments...3(2+1)

3. Growth habit:- Herb- ginger turmeric Shrub-caper juniper Climber-black papper Plant part used:- leaves:-cassia , curryleaf,chive Bark- cinnamon unopened flower bud- clove Rhizome- ginger,turmeric , asafoetida ( exudate ) Seeds- coariander,cumin,fennel,fenugreek . Fruits-cardamom , chilli , dill,celery , cumin, black papper , all spice,vanilla ,(pod), aniseed,ajowan . Stigma- saffron Buds- onion,garlic,shallot,leek Kernel-nutmeg Root-horse radish Herbal spices- rosemarry , thyme,parsely , horse radish. Botanical:- 1.Monocotyledonous.. 2.dicotledonous. 1.Monocotyledonous:___ 1.Liliaceae:-

4. Ex..meadow saffron(colchicum autumnale ) 2.Amarylidiaceae Ex. Onion( allium cepa ) , garlic( allium sativum ) 3.Iridaceae Ex, saffron( corocus sativus ) 4.Zingiberaceae Ex..ginger(ginger officanale ),turmeric(curcuma longa ), small cardamom( electtaria cardamom), nepal cardamom( amomum sublatum ), bengal cardamom( amomum aromaticum ) 5.Orchidaceae Ex. Vanilla(vanilla planifollia , v.fragrans ) 2.Dicotledonous 1.Myrtaceae Ex.all spice ,clove, 2. Labiateae Ex. Basil,mint,pappermint,sage 3.Lauracceae Ex.cassia,cinnamom,tejpat 4.Piperceae Ex.black pepper.long pepper 5.Leguminoseae Ex. Fenugreek, kasturi methi 6.Myristicaceae Ex. nutmeg

5. 7.Guttiferae Ex. Kokam 8.umbelliferae( apiaceae ) Ex.. Coriander,cumin , fennel,celery,dill / sowa,ajwan,parsely,asafoetida,aniseed,caraway . 9.Rutaceae Ex.curry leaf. 10.Capparidaceae Ex. Caper . Climate requirement:- Tropical spices:- ginger ,turmeric, black pepper, cinnamon, small cardamon and clove. Subtropical spices:- cumin, , fennel,coriander,,fenugreek,onion,garlic . Temperate spices:- saffron and asfoetida . Origin and flavour :- Aromatic spices:- cardamon , cumim , corianfer , fenufreek , cinamon Pungent spices:- ginger ,chili, and black pepper. Phenolic spices:- clove and allspice Coloured spices:- turmeric saffron paprika.

6. Sr.no Name 2n Botanical name Family Origin 1. Cardamom 48 Elettaria cardamomu Zingibracea India 2. black pepper 128 Piper nigrum Piperaceae Indo burma 3. Turmeric 62 Curcuma longa Zingiberaceae South east asia 4. ginger 22 Ginger officinalis Zingiberaceae South east asia 5. Betel vine 26 Piper betle Piperaceae South east a 6. Coriander 22 Coriandrum sativum Umbellifers Italy 7. Fennel 14 Foeniculum vulgare Apiaceae Mediteranean -region 8. fenugreek 14 Trigonella foenumgrac Fabaceae Europ 9. dill 18 Anethum graveolens Apiaceae Eurasia 10 Cumin 14 Cuminum cyminum - Mediteranean region

7. 14 Nutmeg 24 Myrsticaceae fragrans Myrsticacce - 15 Cinnamon 24 Cinnamomum verum Lauraceae Srilanka 16 Allspice 44 Pimenta dioca Myrsticacce West indies 17 Curry 18 Murrya koenigi Rutaceae s. America 18 Vanilla 14 Vanilla planifolia orchidaceae America 19 saffron 18 Crocus satiyus Iridaceae India 20 Asafoetida 18 Ferulla foetida Apiaceae S .America 21 Sweet flag - Acorus calamus Areaceae India 22 Aniseed 14 Pimpinella anisum Apiaceae Mediterane 23 Kokum 24 Garcinia indica Guttiferae India. 11 Celery 22 Apium graveolens - - 12 Bishops weed 14 Aegopodium podagraria - - 13 Clove 44 Syzgium aromaticum Myrtaceae flower Indonesia

8. s.N Name Part used Chemical content Propagation Yieldkg /h 1. Cardamom Capsule & seed Cineol Suckers 450 2. black pepper Berry seed Piperine Runner shoot 800 3. Turmeric Rhizome Curcumine Seed rhizome 25-30t/h 4. Ginger Berry,rhizome Zingiberane - 15-25t/h 5. Betel vine 6. Coriander Fruit Linallol Seed 600-1200 7. Fennel Fruit Limone - 9-10q/h 8. Fenugreek Seed Diosgenin - - 9. Dill Fruit Carvone - 8-9q/h 10 Cumin - Cuminol - 7-8Q/H 11 Celery Leaves &seed D- limonine - 330-560q/ 12 Bishops weed Fruit Thynole 13 Clove Flower bud Eugenol - 2kg/tree 14 Nutmeg Seed,ariel Terbien - epicotyle grf . 800k/nut.

9. 15 Cinnamon Bark cinamaldehde Seed 200-300 16 Allspice Fruit seed Phenol Stem cut 300-400 17 Curry Leaves koenigine Seed 1000kg/h 18 Vanilla Fruit Vanillin Stem 300-400 19 Saffron Stigma Cicrocrocine 20 Asafoetida Oleoresine Ferumine 21 Sweet flag Rhizome Acorin 22 Aniseed Fruit Anithol 23 Kokum Fruit B- hydroxy acetic acid

10. Botanay :- 1.Cardamom:- Herbaceous pereinnal , inflorescence is a long panicle. Flower are bisexual,fragrant ,fruit is trilocular capsule.Honey bee is a pollination agent. Large cardamom , nepal cardamom,greater cardamom is the dried fruits of Amomum subulatum . It is a perennial crops. It is shade loving plant.( seophyte ) 2. black pepper:- It is a climbing evergreen plant and grow to a height of 10m and more.\ Five distinct types of stem potion can be identified in the shoot system of a pepper vine.the fruit is single seeded berry. Fruiting branches- plagiotropes . Top shoot – orthotropes . Hanging shoot – geotrops It is a gynomonoecious . 3. Turmeric :- It is herbaceous pereinnal plant with a thick underground rhizome giving rise to primary and secondary rhizome called finges . There are four important species :- 1.Curcuma longa - widley cultivated type. 2.Aromatica- cochin turmeric and kasturi manjal . 3.Angustifolia – strach . 4.Amada – mango ginger ,taste and flavour and row mango.

11. Yellow colour is due to curcumin . It is antioxidante due to phenalic character of curcumin . Alleppey – well knows in trade for its colour . 4.Ginger :- It is a herbecious perenial . Flower –bisexual ,inflorescence- spike, 6.Coriander ;- It is smooth and annual herb ,highly cross pollinated crop. Most hevely consumed herb plant. Flower are umbel,hermaphrpdite , unisexual or polygamous white or red colour . Fruits – schizocarp. 7.Fennel :- It is a annual herb.and cross pollinated crop. Bitternes is due to fenchone . Sweetnes is due to anethole .

12. 8.Fenugreek :- Annual herb ,flower – papilionaceae (white or yellow) Self pollinated and destogamous . Common methi – t.foenum graecum . Kasthuri methi - t.corniculata . 9.Dill  sowa ) It is winter annual herb. Flower – pale yellow. Sowa is a long day plant. 10.Cumin :- Annual herb,flower colour - white or pink. Inflorescence –umbel Aroma is due to cumminol . Fruits are rich in thymol . 11.Celery :- Winter annual herb. 12.Bishops weed;-( ajowan ) 13.Clove :- It is a ever green . Clove has alternate bearing habit. Flower – hermaphrodrite . Fruit – single seeded Clove is tropical plant.

13. 14.Nutmeg :- It is evergreen ,conical tree. Dried kernel seed Dioecious tree. Pollination by wind and insect. 15.Cinnamon :- 16.All spice(pimento):- It is small evergreen tree. Flower are white. Fruit is two seeded berry. Berries are rich source of vit,A . It is Dioecious tree. 17.Curry leaf:- Self pollinated crop. Rich Ca. 18.Vanilla :- It is a orchid . Two important species :- 1.v. planifolia 2.v. pompana 19.Saffron :- Fennel shaped stigma is used as spice.

14. Over all 1.Cardamom :- Quen of spice. Cardamom is used to flavouring various preparation of food. Cardamom research institute – Appangala . Climate and soil :-luxuriantly in forest loamy soil. Ph -5.5-6.5 The main annual rainfall,maximum and minimum temperature for cardamom is 1500mm-5750mm, 10c-35c. Pit size -45×45×35 Mulching :- is the important practice in cardamom. Trashing :- consist of removing old and drying shoots of the plant . Irrigation:- drip or sprinkler Harvesting and processing :- cardamom plant normally start bearing two years after planting. Peak period of harvesting is during oct - nov .

15. 2. Blcak pepper:- King of spices.a Pepper research institute- Penniyur Climate and soil:- Clay loam soil. Ph-4.5to6.5 Temprature for black pepper is 2000-3000mm , 10C-40C. Site of selection –well drained level land and hill slopes are suitable for growing. System of cultivation – pepper is grow monocrop as well as mixed crop.pepper is suitable for inter crop in cofee . Planting –pit of 0.5m cube are dug at a spacing of 2.5×2.5m Bush pepper –it is a method of cultivating of vine in the form of a bush. Pungent taste is due to piperine Important breeding method – clonal selection. Consumption period of pepper - 6to8 months 3.Turmeric :- Turmeric can be grown in diverse tropical conditions from see level to 1500m in the hills. Temprature range -20-35C Ph -4.5to7.5 Processing;- curing ,polishing and colouring .

16. 4.Ginger :- Ginger is the one of the oldest spices with a distinct flavour and pungency. Excessive use of cardamom cause impotency . Malabar tupe superior in flavour quality. It is knows for its anti nausea effects. Climate and soil:- Warm humid climate ,tropics from sea level to an altitude of 1500m Temprature -28 to 35C The peeled rhizome are wsshed and dried sun uniformly for one week.the dry rhizome are rubbed together in the order to get rid of the last bit of the skin or dirt .they are called unbleached ginger. To get good appearance,peeled rhizome are soaked in 2 percent lime water of 6 hours and then dried and this know as bleached ginger. 5.Coriander :- Coriander is derived from Greek words “ karis’meaning “bedbug” Coriander is employed for flavouring liquor particularly gin. Dried fruits –major ingredient of curry powder. Good quality oleoresin is extracted from coriander seed. Climate and soil :- It is a tropical crops. Black cotton soil with high retentivity of moisture are best rainfed condition. Season cultivation;- It is mostly grow rabi season crop Sowing -10-15kg/h

17. 6.Fennel :- Best sowing time –mid sept .-mid oct . Seed rate -10-12 kg/h 7.Fenugreek :- Climate and soil:- Tropics as it well as temperate region. Ph -6-7 Soil –clay 8.Dill ( sowa );- 9.Cumin :-( safaid zeera ) Soil – sandy loam and loam Seed rate -12-15kg/h Sowing time – november Spacing -90×15cm Npk -70:60;40 10.Celery ;- It is sensitive to very low day temperature – 5-10C during vegetable growth causing early bolting. Manly grow for salad purpose. Seed rate -375-500g/h Sowing time – august / september . Physical disorder- Pencil strip- exess of phosphorus Black hurt-calcium deficiency. Cracked stem-boron deficiency.

18. 11.Bishops weed( Ajowan ):- Seed rate-3-4 kg/h Sowing time _ oct / nov Harvest –may/ june . 12.Clove :- Clove is dried unponed flower bud of the evergreen tree. Temperature -20-30C Annual rainfall-150-250cm No intercultivation ,except removal of the weed is usually done for the clove. Harvesting -7-8 th year after planting. Clove is also knows as chicken tongue spice. 13.Nutmeg :- Oleoresin of nutmeg and mace is used almost entierly in the flavouring of processed food. Warm humid condition. Annual rainfall-150cm and more. Recently “green chip budding” is recommended to produce orthotropics plant through budding. Spacing -8×8m Pit size-60cm cube. Nutmeg is dry kernel seed. Mace is dried aril srrounding of the seed. 18-24 months old seedling are used for transplanting in field. Harvesting – june / aug .

19. 14.Cinnamon :- Cinnamon is also called as ceylon cinnamon or sweet wood.one of the oldest know spices is the dried bark. Cassia is know as “Chinese cinnamon”false cinnamon or bastard cinnamon also one of the oldest know spice. 15.Allspice (pimento):- Allspice of commerce is the dried immature fruits of the tree. Berries are rich vit -a. Culture show positive response to flowering and fruiting in allspice. It contain flavour of cinnamon and clove ,nutmeg. 16.Curry leaf;- Curry leaf plays an important role as a condiment in the culinary preparation . Dry climate. Rich of calcium. Crystalline glucoside”ksenigin”obtained from leaves. Muragin –obtained from flower. 17.Vanilla :- Tropical climate Temperature range-25-32C Ph range-6.-65 Cumarin – cheapsubstitute for vannilla Vanilla is developed due to action of enzymes. Vanilla is extracted by hydro alcoholic extraction .

20. 18.Saffron:- One of the ancient spices know as to main it has its own royal position among all the order. The main principal is cicrocrocin . Responsible for colour Shahi saffron – the finest,purest and most expensive saffrom trade. Mogra saffron and lache saffron –inferior grade

21. Varieties:- 1.Cardamom :- Two varieties based on fruit size:- Elettaria cardamomum var.major (wild) Elettaria cardamomum var.minor ( cultiveTED ) is divided into three parts- Maysore type Malabar type Vazukha hybrid( maysore malabar ) Mudigere , pv ,tdk4 , iisr-survasini,vijetha,avinash,njallani green gold 2.Black pepper:- Majority of the cultivated types are monoecious.75 cultivars. Karimunda is the most popular of all the established cultivers of pepper among the growers of kerela . Hybrids- Paniyur , sreekara,shubhakara,panchami,pournami . Self sterility var.- Balankota,kalluvalli . 3.Turmeric :- Co-1, Bsr-1 , Sugna . Suvarna,sudharshna,sugandham,krishna , Roma,suroma ,

22. Rajendra Sonia , Ranga , Rashmi , Sobha , Prabha , Prathibha , Kanti , Amba ,Pant Pithab , sona , sughandham . 4.Ginger :- a high yielding introduction Rio-de- jeneiro has become very popular among the growers. Suprabha , Suruchi , Suravi , Himagri , IISR Vardha , Rejatha , Mahima , Athira , Karthika . Bishops weed

23. 6.Coriander :- Col , Co-2,3,4, Rajendra Swati , Rcr - 41,20,435,436,684,446, Swati , Sadhana Sindhu , Hishar Anand , Hishar Sugandh , Hishar Surabhi , Azad Dhaniya-1 Pant Haritima . 7.Fennel :- Rf-35,125,101, Pf-35, S-7-9. 8.Fenugreek :- Co -1,2, Rajendra Kanti , Hishar Sonali.Suvarna,madhavi,mukta , Rmt-1,143,303,305. 9.Dill :- NRCSS-AD 1 NRCSS-AD 2 Haldwani selection 10.Cummin :- Rz -19, Gc-1,2, Mc 43, Vijapur-5. 11. Celery :- Golden,floridagolden .Fork Hook Emperor, Standred Beared , Wright Grow Giant , Rr 185-1 12.Bishops weed :- Ram sel.1,2.

24. 13.Clove :- Pevang , Lenzipore , Amulya . 19.Nutmeg :- Konkan Sugndha , Konkan Swad , Konkan Shrimati , Vishwahree , Kerela Shree. 20.Cinnamon :- IISR Nithyasree , Navashree , Konklan Tej , Sugandhini , Yercaud . 21.Allspice :- Jamaican, Mexican , Honduran. 22.Curryleaf :- DWD-1,2 DWA-1( suvasini ) , Senkaampu . 23.Vanilla :- 24.Saffron :- Kesar mongra ,

25. Plant protection:- Black pepper Cardamom Ginger Turmeric Coriander Pollu bettle ( longitarsus Nigripennis ) Scale insect ( lepidosaphes Piperis,aspidiotus destructor) Quick wilt or Foot rot ( phytophthoro Capsici ) Pollu disease ( colletriochum gloeosporioides ) Stutnt virus (virus diseases) Thirps ( sciothrips ) Shoot penicle Capsule/borer ( conogethes Punctiferalis ) Parasitic nematode ( meloidogyne incognita) Katte disease (viral diseases) Azhukal or capsule rot ( phytophthora meadii ) Damping rot, Rhizome rot ( pythium vexa Ns,rhizoctonia solani Shoot borer ( conogethes Punctiferalis ) Leaf rollar ( udaspes folus ) Rhizome scale ( aspidiella hortii ) Shoft rot or rhizome rot ( pythium aphani dermatum ) Bacterial wilt (pseudomonas solanacearum ) nematode ( meloidogyne ) Shoot borer ( conogethes Punctiferalis ) Rhizome scale ( aspidiella hortii ) Rhizome and root rot ( pythium graminicolum ) Leaf blotch ( taphrina maculans ) Nematodes ( meloidogyne sp.) Powdery mildew ( erysiphe polygoni ) Grain mould ( helminthosporium spp.alternaria spp.)

26. Fenugreek Clove Nutmeg Cinnmona Curry leaf Root rot ( Rhizoctonia solani ) Leaf rot ( cylindrocladim quinquiseptatam ) Scale insect ( lepidosaphes Piperis,aspidiotus destructor) Die back ( diplodia natalensis ) Thread blight ( marasmius spp.) Fruit rot ( phytophtora spp. Diplodia natalensis ) Pink disease ( corticlum javanicum ) Seedling blight ( diplodia spp.) Leaf spot ( gloeosporium spp.) Cinnmona butterfly ( chilasa clytia ) Aphid Leaf spot Vanilla Anthrancnose ( calospora vanilliae ) Bug ( trioza litseae

27. Some point :- The global market for spice is estimated to be around US $4.6 trillion. India is the world largest manufacture of oleo resins. India share in world trade of spice is around 18%. Spice oil is obtained by steam distillation method . India is knows as home of spice. Largest spice of rajasthan . Highest production under spice s-AP. ARIL – commercialy important part of mace. PISTIL- commercialy important part of saffron. “spices and herbs in food industry” book written by Lewis (1984). ISI- now BIS (bureau of indian standerds ). ISO – international orgnization for standardization is situated –Budapest hungary Ministry of food and agriculture -1951. CPCRI -1970 All spices development council -1966. CAL –central agmark laboratory-Nagpur 1967. APGM –agriculture produce grading and marketing act-1937. Spices export promotion councill –Cochin( kerela ).

28. Cardamom board -14 th april 1966. Spices board -1986 Spice act -1986 NRCS-National research center of spices – peruvanna ( calicut ) 1986 IISR- Indian institute spice research –Kozhikode, kerela1995. IPC – International pepper community –Jakarta(Indonesia).

29. 1.Black Pepper: Area under cultivation-1.36 lakh.ha Production/annum -32000tonnes . Largest producer – vietum . Kerela 96% total production. India 54% total area ,26% production in the world. 2.Cardamom :- 2 nd most important spice of india after black pepper Ara under cultivation -100000 ha. Productivity india -60kg/h Sikkim is the largest producer of large cardamom. 3.Ginger :- Kerala leading producer of ginger. India is the largest grower . 4.Turmeric :- A.P. leading producer Rajasthan is leads in area and production –Coriander Iran main exporter –Cumin . In india mainly cultivated cumin – RJ and Gujrat Fenugreek is 3 rd largest seed spice crop in india after cumin and coriander. Saffron –in india only cultivated in kashmir

30. Identify ALL SPICES CLOVE

31. CUMIN FENNEL FENUGREEK VANILLA

32. SAFFRON TURMERIC CINNAMON CORIANDER

33. DILL BLACK PEPPER NUTMEG AND MACE GINGER

34. CARDAMOM