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SPICES and CONDIMENTS author:- swaroopa .v

Spices and Condiments

Spices are food ingredients mainly used to season a food dish during its preparation.

Condiments are primarily used at the dining table to enhance the flavours of a dish. 

Spices meaning :- 

  Spices are generally food ingredients. Spices example, many parts of the plant like fruit, leaves, seed, root, bark, berry, bud, flower or vegetable substance are used as a flavouring, colouring or preserving agent in food.

Condiments meaning:-

Condiments are plant products that are used for instant flavouring of food or adjuncts of food. It is mainly added to food immediately before consumption to impart flavour, aroma and zest to food. To name a condiment, Soya sauce, chilly sauce, pickles, mustards, etc., are considered condiments.

Spices:- Functions and properties 

1.  Spices act as antioxidants.

2. Spices act as antimicrobial compounds.

3. India contributes 75% of spice production throughout the world and the world spice market.

4. Cinnamon, Cassia, nutmeg, mace, fennel, mustard, black pepper, etc., are examples of spices.

5. Spice is an aromatic or pungent plant part used to add flavour and aroma to the food

6.  Spices are added at the initial stage of food preparation.

7.We can categorise spices into simple and complex spices and use them in the preparation of condiments.

Fig: Spices Obtained from Bark, Seed, Flower and Root

Condiments : Functions and properties 

1.Condiments help to enhance colour.

2..Barbecue sauce, compound butter, teriyaki sauce, SOV sauce, marmite, ketchup, mustard, mayonnaise, etc., are examples of condiments.

3.Food ingredients such as salt, mustard, or pickle are used to add only taste to the food.

4.Condiments are added to the serving bowl immediately before serving to enhance the taste of the food.

significance of spices and condiments :-

1.Essential oils and oleoresins are widely used in seasoning foods and imparting aroma, flavour and taste to the food products.

2.They are used as colourant or dye in cotton textiles, tobacco industries, bakery products, condiments, and meat and fish products.

3.Value-added products are in great demand in the food industry.

4.It is a low volume and high-value crop

5.Spice crops play a unique role in India’s economy by improving the income of the rural people.

Spices and Condiments:uses

1.The principal use of spices is to season the bland 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, toothpaste, confectionery, incense, dyes, etc.

Spices:-

Clove:-

Botanical name:-syzygium aromaticum

Family:- Myrtaceae

vernacular name:-Laung

plant part used:-unopen bud

uses:- used in tooth ache , mouth freshening ,

Also used as flavouring agent.

Coriander:-

Botanical name:- coriandrum sativum Family:-Apiaceae

vernacular name:- Dhaniya

plant part used:-Green leaves and dried fruits used

uses:-used as flavouring agent in food & improves digestion etc.

Turmeric:-

Botanical name:-curcuma domestica

Family:- zingiberaceae

vernacular name:- Haldi

plant part used:-underground rhizome

uses:-It is used as flavouring agent, Antiseptic,

Anti- inflammatory, pain reliever , Anti-cancer and improves immunity etc.

Cardamom:-

Botanical name:- Elettaria cardamomum

Family:- Zingiberaceae

vernacular name:- chhoto Elachi

plant part used:-seeds.

uses:- It is used as Flavouring agent, stimulant,

Refreshing agent and improves Digestion etc.

Black pepper :-

Botanical name:- piper nigrum

Family:- piperaceae

vernacular name:- kali mirch

plant part used:-Dry Berries & seeds

uses:-It is used as Flavouring agent in food preparations. It is also used in sore throat,cold & cough etc.

Cinnamon:-

Botanical name:-Cinnamomum zeylanicum

Family:-Lauraceae

vernacular name:- Dalchini

plant part used:-Bark of tree

uses:- used as Flavouring agent and have Antiseptic properties etc.

Condiments:-

Ajowan:-

Botanical name:- Trachyspermum ammi

Family:-Apiaceae

vernacular name:-Ajwain

plant part used:- Fruit

uses:-used as Flavouring agent and also as

digestive agent and in gas problems etc.

Black mustard:-

Botanical name:-Brassica nigra

Family:-Brassicaceae

vernacular name:-Kali rye

plant part used:- seeds

uses:-used as Flavouring agent and as digestive medicine.




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