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Spices:
Spices are those plants, the products of which are made use of as food
adjuncts o add aroma and flavour (ex. Pepper, Cardamom, Clove, Nutmeg etc),
while condiments are those plants, the products of which are used as food
adjuncts to add taste only. Both spices and condiments contain essential oils,
which provide the flavour and taste. They are of little nutritive value. They are
used as whole, ground, paste or liquid form, mainly for flavouring and seasoning
food. Most spices increase the shelf-life of food.
Uses of spices:
1. The principal use of spices is to season the insipid foods to impart flavour,
aroma and taste.
2. They are also used as preservatives and fumigants.
3. Spices also find use in pharmacy and indigenous medicines.
4. Spices are also used in perfumery, soaps, cosmetics, tooth paste,
confectionery, insenses, dyes, etc.
Properties of spices:
1. Spices are well known as appetizers.
2. They add a tang (taste) and flavour to otherwise insipid foods.
3. Some of them also possess anti-oxidant properties.
4. Some of them have preservative qualities (clove and mustard)
5. Some have strong anti-microbial and anitbiotic activities.
6. Several of them possess medicinal properties.
Classification of spices:
There are about 70 spices grown all over the world, which are classified in
different ways.
I. Botanical classification (family wise)
Piperaceae - pepper.
Zingiberaceae – Ginger, Cardamom,
Turmeric
Apiaceae – Coriander, Fennel, Cumin.
Myrtaceae – Clove, Nutmeg
Fabaceae – Fenugreek
Lauraceae – Cinnamom II. Plant part useful as spice:
Root spice - Angelica, Horse radish.
Rhizome spice – Turmeric, Ginger.
Bulbous spices – Onion, Garlic.
Bark spice – Cinnamom, Cassia
Leafy spices – Mints, Coriander, Methi
Aril spices – Mace.
Seedy spices – Coriander, Celery, Methi
Fruit spice – i) Capsules – Cardamom,
Chillies.
ii) Berries – Pepper, Allspice.
III. Depending upon the longevity of spice plants.
Annual spice – Coriander, Mints, Methi
Biennial spices – Onion, Garlic
Perennial spices – Clove, Nutmeg, Pepper etc
IV. Depending upon the type of the plant:
Tree spices – Clove, Nutmeg, Cinnamom, Cassia
Bush spices – Cardamom
Herbaceous spices – Coriander, Fenugreek, fennel, Cumin.
Climber spices – Pepper, Vanilla.
V. Economic importance: Depending upon the magnitude of
trade, earnings and use.
Major spice: Pepper, Cardamom, Turmeric, Ginger, Clove,
Nutmeg.
Minor spice: Coriander, Fenugreek, Cumin, Fennel.

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