Spices- Biology and uses

This Power Point Presentation offers a basic idea of the different spices, its chemistry along with the functional attributes of some selected spices.

1. Spices : Listing of important spices, their family and part
used. Economic importance with special reference to
Fennel, Saffron, Clove and Black Pepper
By
N. Sannigrahi, Associate Professor
Department of Botany
Nistarini College, Purulia ( W.B) India

3. Thespicesandcondimentshavebeenplayingaprominentrole
inall the civilization of antiquityinancient India and China.
The spicescannotbegroupedasfoods for they contain less
nutritive value but theycangive flavor and aromatofood
makeitpleasureofeating. They commonly termedasfood
adjunctsasthey stimulate appetite. Food and condiments are
although usedassimilar but the basic differences lies.In
general, all aromatic vegetables that are usedasflavoring the
food and drinks are called spices anditisgenerally restricted
tohardorhardened parts of the plants. Condiments are spices
or other flavoring substances which possess a sharp taste and
addedtofood afterithas been cooked. Thus ,the spices are
oneoftheintegralpartofthefoodflavor.

4. Aspiceisa seed, fruit, root, bark,orother plant substance
primarily used for flavoringorcoloring food. Spices are
distinguished from herbs, which are the leaves, flowers,or
stems of plants used for flavoringorasa garnish. Spices are
sometimes usedinmedicine, religious rituals, cosmeticsor
perfume production. For example, vanillaiscommonly used
asaningredientinfragrancemanufacturing.
Aspice maybeavailableinseveralforms: fresh, whole dried,
orpre-grounddried.Generally,spicesaredried.Spicesmaybe
ground into a powder for convenience. A whole dried spice
has the longest shelf life,soitcanbepurchased and storedin
larger amounts, makingitcheaperona per-serving basis. A
fresh spice, suchasginger,isusually more flavorful thanits
driedform,butfreshspicesaremoreexpensiveandhavea

5. much shorter shelf life. Some spices are not always available
eitherfreshorwhole,forexampleturmeric,andoftenmustbe
purchasedinground form. Small seeds, suchasfennel and
mustardseeds,areoftenusedbothwholeandinpowderform.
Food would be boring without spices. Aromaisintegrated
with the flavorofthe food. Accordingtofood scientist,Dr.
Guy Crosby, humanscanidentify more than 10000 individual
receptors present around the taste bud and noses.Orthonasal
and retro nasal receptors play a very important roleinthis
regard. Bitter, salty, sour, cooling, earthy, floral, fruity,
herbaceous, hot, nutty, piney, pungent, sulfery, woody etc are
some of the characteristicsofthe food flavor thatcan be
sensitizedbythe different receptorstomake the food easily
consumablebyhumanbeings.

6. Different parts of the plant organs actassource of spicesas
listedbelow:
FROM ROOTS : Angelic-Angelica archangelicaL.
(Apiaceae), Horse–radish,Amoracia lapathfoliaGilib. (
Brassicaceae);Lovage,LevisticumofficinaleKoth.(Apiaceae)
FROMUNDERGROUNDSTEMS
Sweet flag, Acorus calamus L.( Araceae);Shallot, Allium
ascalonicumL. (Liliaceae);Garlic,Allium sativumL
(Liliaceae);Mangozinger,CurcumaamadaRoxb.
FROMBARK
Cassiachina,CinnamomumaromaticumNees.(Lauraceae),
Cinnamom,CinnamomumzeylanicumBl.(Lauraceae)

7. FROMLEAVES&TWIGS :Leucas,LeucaszeylanicaR.Br.(
Lamiaceae, Lemon verbena,Lippia citriodora(Verbenaceae),
Mint,Mentha longifolia(Linn.) Huds. ( Lamiaceae);
Peppermint,MenthapiperitaL.(Lamiaceae)
FROMFLOWERBUDS,FLOWERS :Saffron,Crocussativus
Linn. ( Iridaceae),Edible Caper,Capparis spinosa L.(
Capparidaceae)
FROM FRUITS: Sweet pepper ,Capsicumn annum L. (
Solanaceae),Red Pepper,Capsicum frutescensL.(solanaceae)
Caraway,Carum carviL.( Apiaceae) Coriander,Coriandrum
sativumL.( Apiaceae), Cumin,Cuminum cyminumL.(
Apiaceae),Badrang,Fagara budrungaRoxb. ( Rutaceae),
Allspice,Pimenta dioica(Myrtaceae), Indian Long Pepper,
Piper longumL.( Piperaceae),Vanila,Vanilla planifolia
(Orchidaceae),Ammi,Trachyspermumammi(Apiaceae)

8. FROM SEEDS: Bengal cardamom,Amomum aromaticum
Roxb. ( Zingiberaceae); Lesser Cardamom,Elettaria
cardamomum( Zingiberaceae);Nutmeg,Myristica fragrans
(Myristicaceae);Black cumin,Nigella sativaL.(
Rananculaceae); Pomegranate, Punica granatum
(Punicaceae);Sesame,SesamumindicumL.(Pedaliaceae)
FROMLICHENS
Parmelia,Parmelliaabessinica(Parmeliaceae)
INGREDIENTS:Cashew nut,Anacardium occidentale L. (
Anacardiaceae); Almonds, Prunus amygdalus
(Rosaceae);Carambola,Averrhoa carambola L. (
Oxalidaceae);Sour lime ,Citrus carandasL. ( Rutaceae); Red
Sorrel,HibiscussabdariffaL.(Malvaceae),

9. Nameof the plant Family Parts Used
Ferula foetida Apiaceae Root stock
CinnamomumaromaticumLauraceae Leaves
Levisticum officinaleApiaceae Root stocks
Acorus calamus Araceae Rhizomes
Alium ascalonicum Apiaceae Bulb
Alpinia galanga ZingiberaceaeReddish
rhizome
Cucuma amada Roxb. ZingiberaceaeRhizome
Cucuma domestica ZingiberaceaeRhizome
Kaemeferia galanga ZingiberaceaeRhizome
Mentha arvensis L. Lamiaceae Leaves
Lipia citridora H B & KLamiaceae Leaves

10. COMMON
NAME
BOTANICAL NAME FAMILY PARTS
USED
Pepper mintMenthapiperita Lamiaceae Leaves
Curry leaf treeMurraya koenigii Rutaceae Leaves
Rumex Rumex hastatus Asteraceae Leaves
Thyme Thymus vulgaris Lamiaceae Dried
leaves
Edible caperCapparis spinosa CapparidaceaeCapers
Saffron Crocus sativus Tridaceae Dried
stigma
Clove Syzygium aromaticum Myrtaceae Unopened
flower
Cardamom Eletteria cardamomum ZingiberaceaeSeeds
Garden sageSalvia officinalis Lamiaceae Leaves

11. Spices are mostly food additives that enrich the taste and
aroma of the food. Spices possesses medicinal and nutritional
properties having strong effectonlipid metabolism and anti-
inflammatorypotential.Alargenumberofchemicalpresentin
thespicesbutthemostimportantonesare
Ascorbic acid, bete-carotene, Camphene, Carvacol, Eugnol,
methyl eugenol, myrcene, myristic acid, myristicin,
Acetophenone, Nerol, Hexonol, Nerolidol, Citrol, Pipierine,
Pepperphenolamides,Peppercom,Lauricacid,differentother
anti-oxidants like superoxide dismutase, catalase, glutathione
peroxides other compounds having strong effectasanticancer
agent,tominimize stress factor andtoregulate different
metabolic activities for the dynamic equilibrium of the whole
body of the consumersingeneral and human beingsin
particular.

12. Botanicalname:FoeniculumvulgareMill.:
Family:Apiaceae.Stout,glabrous,aromaticherb,5-6fthigh;
cultivatedatanaltitudeof6000ft;growsinanygoodsoilbut
thrives bestinrich, well drained loam or black sandy soil
containing sufficient lime; propagated by seeds by
broadcasting; harvested before the fruits fully ripe; fruits are
threshedoutandcleanedbywinnowing.
PlantPartuses:Driedripefruit&Seed.
Uses:
1. Fruits used for flavoring dishesduetofragrant odor and
aroma
2. Fruits are also usedasmasticatory after having lunchor
dinnerorinpaan.
3. Fruits yield essentialoil usedinflavoring dishes. The main
constituentofoilisanethole.

13. 4. Fruits are carminative, stimulant and aromatic with
medicinalvalue.
Usefulinthediseasesofchest,spleenandkidney,
Hotinfusionisusedinlactealsecretion
Fennel oil-contains moisture 3-6%, protein 9.5%, fat 1%,
Crude fibers18.5%, Carbohydrates42.3%, mineral matter
13.4%, along with potassium, sodium, iron, vitamin B1,
vitaminB2,niacinwithcalorificvalueof370calories/100g.
The volatile oil collectedbysteam distillation, colorlessor
pale yellow with characteristic odor and taste; anetholic, used
asflavoring agentinculinary, confectionary, cordials and
liqueurs,
Goodaromaticandmakesgoodvomicideagainsthookworm.

15. Saffron:Botanical name:Crocus sativasLinn.Family:
Iridaceae
Arhizomatous herb, dried stigmas and topsofthe style make
the saffron of commerce. The productisobtained from the
stigmasofflowers,4000 ofwhich are requiredtoproduce
only25gmsofsaffron.
Partused:DriedStigmaofCrocussativus
Uses:1. Apart from flavoring and coloring propertiesithas
extraordinarymedicinalvaluealso.
2.Mostlyusedinexoticdisheslikesweets,Biryanietc.
3.Itiseffectivemedicinewithgheefordiabetes.
4.Usedasdyestuffwithpleasantaroma,
5.It isusedincooked rice and sweet rice along with number
ofdishes.

17. Clove:Syzygiumaromaticum,Family:Myrtaceae.
Most valuable spice yielding plant, first introducedinEast
India Companyin1800AD.InIndia. The plant generally
attains a height of 12 meters, unopened dried flower buds are
usedtocollect the clove. A medium cone shaped evergreen
tree with greenbudsatthe timeofharvestationbutdriedin
suntoturn dark brownincolor.It ispropagated by seeds and
begintogerminate within 4-5 weeks after the seedlings
developed.
Plant part used:Dry Buds Very aromatic spice with a fine
flavorimpartingwarmingproperties.
2.CulinaryspiceinbothsweetandSavorydishes.
3.ItisusedinPickles, gravy, baked food, cake, pudding,
syrupsetc.
4.Oilofcloveisusedinconfectionary,Pickels,Sausagesetc.

19. Black Pepper: Botanical Name:Piper nigrumL.Family:
Piperaceae.Vernacular name:, Bengali: Golmorich ; A
climbing perennial herb, cultivated nodes rooted, bisexual
with bitter tasteinfruit, need warm humid condition for
propagation
Part used:White pepper and black paper both arePiper
nigrum. Fully mature unripe dried fruits are Black pepper
while ripe berries are stemmed then driedtoget white pepper
(sheetalmirchi).
Green pepperistender green spikeofunripe fruits. Usedas
pickles.
1.Medicinally in Malaria, hemorrhoids/dyspepsia etc.
2. Essential preservative of meat or perishable food.
3. Flavoring Agent.
4. Oil of pepper is used in flavoring Sausages.

21. This presentation has been made without any financial
interest,toenrich open source of information. The presenter
acknowledgesthefollowingstodevelopthisPPT.
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