spices

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BOTANY: SEM – III, PA

Contents: List of important spices,

A. THE BASIC SPICES

Chilli, Cumin, Coriander, Turmeric

These 4 essential spices are present in almost every Indian kitchen and are used daily:

B. THE AROMATIC SPICES

Black Pepper, Cinnamon/Cassia, Clove, Cardamom, Nutmeg and Mace

these spices are native of the tropical south (the Malabar coast in actual Kerala, South of India, or Sri Lanka, or the Maluku Islands in Indonesia)

of all spices

C. THE SEED TYPE SPICES Fenugreek, Fennel, Mustard, Ajwain,

"seed spices" are so called because the used part is the “seed” (even if botanically they are fruits, for sake of simplicity I’ll stick to the common usage). They are cult

arid regions of northern India; many of them originates in the Mediterranean basin and were brought in India by the Arabs centuries ago and are now an integral part of Indian cooking:

D. THE OTHER SPICES

Saffron, Asafoetida, Curry Leaves, (dried) Ginger, Indian Bay

I created a fourth category to include those spices that aren't part of any of the previous ones.

For each of these spices you will find information about their history, the varieties grown in India, and their uses in the kitchen and in Ayurveda.

III, PAPER-C6T: ECONOMIC BOTANY, UNIT-5

Contents: List of important spices, their family, part used and economic importance.

Chilli, Cumin, Coriander, Turmeric

are present in almost every Indian kitchen and are used daily:

THE AROMATIC SPICES

Black Pepper, Cinnamon/Cassia, Clove, Cardamom, Nutmeg and Mace

are native of the tropical south (the Malabar coast in actual Kerala, South of India, or Sri Lanka, or the Maluku Islands in Indonesia) - incidentally they also are the most aroma

SPICES

Fenugreek, Fennel, Mustard, Ajwain, Nigella

because the used part is the “seed” (even if botanically they are fruits, for sake of simplicity I’ll stick to the common usage). They are cultivated in the arid and semi arid regions of northern India; many of them originates in the Mediterranean basin and were brought in India by the Arabs centuries ago and are now an integral part of Indian cooking:

Leaves, (dried) Ginger, Indian Bay-leaf

For each of these spices you will find information about their history, the varieties grown in n the kitchen and in Ayurveda.

5: SPICES family, part used and economic importance.

are present in almost every Indian kitchen and are used daily:

are native of the tropical south (the Malabar coast in actual Kerala, South of India, incidentally they also are the most aromatic

because the used part is the “seed” (even if botanically they are fruits, ivated in the arid and semi arid regions of northern India; many of them originates in the Mediterranean basin and were brought in India by the Arabs centuries ago and are now an integral part of Indian cooking:

For each of these spices you will find information about their history, the varieties grown in

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C. SEED TYPE SPICES

10. Fenugreek (Trigonella foenum

Fenugreek (the scientific name means greek wheat but apparently the use of the spice has completely disappeared from Greece nowadays) is a

both leaves, fresh and dried, and seeds are consumed.

Its taste is nutty and bitter (toasting the seeds reduces the bitterness) and its use is as frequent as a medical remedy as it is in the kitchen

USES :

In the kitchen it is an important part of curry powders and it is used in pickles (often in combination with fennel seeds and ajwain); it is used in Punjab to balance the sweetness of vegetables like pumpkin, and in the South it is

pancakes made with rice and dal (split lentils). It is also part of the Bengali five spice mixture Panch Phoron.

According to traditional medicine it helps digestion, and reduces sugar level, it is also used treat sinusitis and it is indicated for breastfeeding mothers, because it possesses a substance that increase milk production.

SEED TYPE SPICES

(Trigonella foenum-graecum), Family: Leguminoceae

Fenugreek (the scientific name means greek wheat but apparently the use of the spice has completely disappeared from Greece nowadays) is a plant of the Fabaceae family (legumes) and both leaves, fresh and dried, and seeds are consumed. Methi is the Hindi name.

Its taste is nutty and bitter (toasting the seeds reduces the bitterness) and its use is as frequent as he kitchen

In the kitchen it is an important part of curry powders and it is used in pickles (often in combination with fennel seeds and ajwain); it is used in Punjab to balance the sweetness of vegetables like pumpkin, and in the South it is added to dosa batter - dosa are delicious Indian pancakes made with rice and dal (split lentils). It is also part of the Bengali five spice mixture According to traditional medicine it helps digestion, and reduces sugar level, it is also used treat sinusitis and it is indicated for breastfeeding mothers, because it possesses a substance that

5: SPICES

Leguminoceae

Fenugreek (the scientific name means greek wheat but apparently the use of the spice has plant of the Fabaceae family (legumes) and Its taste is nutty and bitter (toasting the seeds reduces the bitterness) and its use is as frequent as

In the kitchen it is an important part of curry powders and it is used in pickles (often in combination with fennel seeds and ajwain); it is used in Punjab to balance the sweetness of dosa are delicious Indian pancakes made with rice and dal (split lentils). It is also part of the Bengali five spice mixture According to traditional medicine it helps digestion, and reduces sugar level, it is also used to treat sinusitis and it is indicated for breastfeeding mothers, because it possesses a substance that

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11. Fennel (Foeniculum vulgare)

Fennel seeds are called Saunf in Hindi, the same name used to call Aniseed; both spices aren't used very much in India, they are often mistaken one for the other

and mostly as a digestive aid, after meals.

USES :

Fennel seeds are used as a mouth freshener in mixes called muckwas: the seeds are mixed with coconut flakes or rock sugar (in what is called muckwas), or are coated with

a breath mint.

In cooking they are used only in the northern state of Kashmir and in the spice mix panch phoron (cumin, fennel, nigella, mustard, fenugreek in equal parts), typical of the West Bengal.

(Foeniculum vulgare), Family: Umbelliferae

in Hindi, the same name used to call Aniseed; both spices aren't used very much in India, they are often mistaken one for the other and are used interchangeably and mostly as a digestive aid, after meals.

Fennel seeds are used as a mouth freshener in mixes called muckwas: the seeds are mixed with coconut flakes or rock sugar (in what is called muckwas), or are coated with sugar and eaten like In cooking they are used only in the northern state of Kashmir and in the spice mix panch phoron (cumin, fennel, nigella, mustard, fenugreek in equal parts), typical of the West Bengal.

5: SPICES in Hindi, the same name used to call Aniseed; both spices aren't

and are used interchangeably

Fennel seeds are used as a mouth freshener in mixes called muckwas: the seeds are mixed with sugar and eaten like In cooking they are used only in the northern state of Kashmir and in the spice mix panch phoron (cumin, fennel, nigella, mustard, fenugreek in equal parts), typical of the West Bengal.

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12. Brown Mustard Seeds

Mustard (Rai) is one of the few spices that are as famous in the

consuming countries like India; in Europe and America mustard seeds are almost exclusively used to make the condiment of the same name, derived from the Roman concoction of must (mustum in latin) and ground mustard seeds, with th

burning). In Indian cooking mustard seeds (of the brown/black variety) are used in masalas, are added to tadka and to curries, but most of the production is used to extract mustard oil, that is the preferred cooking fat in north-east India.

USES :

Mustard is also part of the spice blend panch phoran, typical of the north

exists a Indian version of mustard sauce, called kasundi, made with a paste of mustard seeds that are fermented for a few days.

Mustard seeds develop their pungency only when ground or crushed and mixed with a liquid (water, vinegar, must…); using a hot liquid retards the pungency, and using an acidic liquid stabilizes it (if using only water, for example, the pungency will decl

Brown Mustard Seeds (Brassica juncea), Family : Cruciferae

) is one of the few spices that are as famous in the west as in the most spice consuming countries like India; in Europe and America mustard seeds are almost exclusively used to make the condiment of the same name, derived from the Roman concoction of must

in latin) and ground mustard seeds, with their characteristic pungency (

burning). In Indian cooking mustard seeds (of the brown/black variety) are used in masalas, are added to tadka and to curries, but most of the production is used to extract mustard oil, that is the

east India.

Mustard is also part of the spice blend panch phoran, typical of the north-east; in this region exists a Indian version of mustard sauce, called kasundi, made with a paste of mustard seeds that Mustard seeds develop their pungency only when ground or crushed and mixed with a liquid (water, vinegar, must…); using a hot liquid retards the pungency, and using an acidic liquid stabilizes it (if using only water, for example, the pungency will decline after 15 minutes).

5: SPICES

Family : Cruciferae

west as in the most spice- consuming countries like India; in Europe and America mustard seeds are almost exclusively used to make the condiment of the same name, derived from the Roman concoction of must eir characteristic pungency (ardens means burning). In Indian cooking mustard seeds (of the brown/black variety) are used in masalas, are added to tadka and to curries, but most of the production is used to extract mustard oil, that is the

east; in this region exists a Indian version of mustard sauce, called kasundi, made with a paste of mustard seeds that Mustard seeds develop their pungency only when ground or crushed and mixed with a liquid (water, vinegar, must…); using a hot liquid retards the pungency, and using an acidic liquid

ine after 15 minutes).

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13. Ajowan (Trachyspermum ammi)

Ajowan (or Ajwain), also known as Carom, is another seed spice that comes from a plant of the family Umbelliferae (like cumin, fennel…); it has an herbaceous slight bitter

that is similar to thyme’s (their volatile oils have the same major component: thymol) but more powerful. The cooking process (baking in particular) mellows the bitter compounds in Ajwain thus creating a very peculiar nutty flavor.

USES:

It is used often in Indian cooking for savory snacks and breads (naan, puri, poppadams, parathas…), to add a savory tone to many vegetarian dishes; and in pickles.

Its medicinal properties range from helping digestion to treating colds (boiling some water and then inhaling the steam is a classic home remedy), and to reduce bloating.

(Trachyspermum ammi), Family: Umbelliferae

Ajowan (or Ajwain), also known as Carom, is another seed spice that comes from a plant of the family Umbelliferae (like cumin, fennel…); it has an herbaceous slight bitter taste, and an aroma that is similar to thyme’s (their volatile oils have the same major component: thymol) but more powerful. The cooking process (baking in particular) mellows the bitter compounds in Ajwain thus creating a very peculiar nutty flavor.

It is used often in Indian cooking for savory snacks and breads (naan, puri, poppadams, parathas…), to add a savory tone to many vegetarian dishes; and in pickles.

Its medicinal properties range from helping digestion to treating colds (boiling some water and then inhaling the steam is a classic home remedy), and to reduce bloating.

5: SPICES Ajowan (or Ajwain), also known as Carom, is another seed spice that comes from a plant of the

taste, and an aroma that is similar to thyme’s (their volatile oils have the same major component: thymol) but more powerful. The cooking process (baking in particular) mellows the bitter compounds in Ajwain

It is used often in Indian cooking for savory snacks and breads (naan, puri, poppadams, Its medicinal properties range from helping digestion to treating colds (boiling some ajwain in water and then inhaling the steam is a classic home remedy), and to reduce bloating.

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14. Nigella/Kalonji (Nigella sativa)

The black triangular seeds of this plant, often wrongly called black cumin, have a warm and slightly bitter flavor, with herbaceous notes and an onion

other wrong name used for nigella: onion seeds).

USES :

The seeds are used in panch phorom masala (five spice: fennel, mustard, nigella, fenugreek and cumin seeds in equal proportions) a blend typical of eastern India, as a pickling spice in northern India, and sprinkled on naans before baking; this tradition of using nigella seeds on baked breads is found also in Turkey, Iran and other Muslim countries, proba

once said that “Black granules are the cure for everything except death” thus creating the fortunes of nigella seeds.

Apart from the legends, nigella seeds are indeed a powerful antioxidant and are credited with many medical properties, against asthma, headache, influenza and other winter diseases.

(Nigella sativa), Family: Ranunculaceae

The black triangular seeds of this plant, often wrongly called black cumin, have a warm and slightly bitter flavor, with herbaceous notes and an onion-like pungency (hence probably the other wrong name used for nigella: onion seeds).

The seeds are used in panch phorom masala (five spice: fennel, mustard, nigella, fenugreek and seeds in equal proportions) a blend typical of eastern India, as a pickling spice in northern India, and sprinkled on naans before baking; this tradition of using nigella seeds on baked breads is found also in Turkey, Iran and other Muslim countries, probably because Prophet Muhammad once said that “Black granules are the cure for everything except death” thus creating the Apart from the legends, nigella seeds are indeed a powerful antioxidant and are credited with

operties, against asthma, headache, influenza and other winter diseases.

5: SPICES The black triangular seeds of this plant, often wrongly called black cumin, have a warm and

like pungency (hence probably the

The seeds are used in panch phorom masala (five spice: fennel, mustard, nigella, fenugreek and seeds in equal proportions) a blend typical of eastern India, as a pickling spice in northern India, and sprinkled on naans before baking; this tradition of using nigella seeds on baked breads bly because Prophet Muhammad once said that “Black granules are the cure for everything except death” thus creating the Apart from the legends, nigella seeds are indeed a powerful antioxidant and are credited with

operties, against asthma, headache, influenza and other winter diseases.

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D. THE OTHER SPICES 15. Saffron (Crocus sativus)

Saffron (Kesar or Zaffron in Hindi) is by far the most expensive spice in the world. It is obtained from crocus sativus, a flower with purple/mauve petals and crimson stigmas (threads) there are dried and used as a coloring agent but mostly as a precious condiment in cooking.

USES :

In Indian cooking saffron is used extensively both in sweet and savory

often used as a medium (saffron aromatic compounds are soluble in water, so soaking the thread in water, or milk, to extract its color and flavor) as well as rosewater for desserts

More used in the north and the west for obvious

Kashmir), it is a fundamental ingredient in biryani and is often used in kormas and kebabs but only when other spices aren’t used in great quantity, because saffron taste would be overpowered in presence of lot of chillis, cinnamon, clove or cardamom. In Kashmir a special tea called khava is made with green tea leaves, saffron, cardamom and rose petals, sweetened with sugar or honey and served after meal to improve digestion.

Saffron is also used for religious purp for the skin, and it has aphrodisiac and brain

THE OTHER SPICES

(Crocus sativus), Family: Iridaceae

in Hindi) is by far the most expensive spice in the world. It is sativus, a flower with purple/mauve petals and crimson stigmas (threads) there are dried and used as a coloring agent but mostly as a precious condiment in cooking.

In Indian cooking saffron is used extensively both in sweet and savory preparation, and milk is often used as a medium (saffron aromatic compounds are soluble in water, so soaking the thread in water, or milk, to extract its color and flavor) as well as rosewater for desserts

More used in the north and the west for obvious reasons (saffron is grown in the north, in Kashmir), it is a fundamental ingredient in biryani and is often used in kormas and kebabs but only when other spices aren’t used in great quantity, because saffron taste would be overpowered chillis, cinnamon, clove or cardamom. In Kashmir a special tea called khava is made with green tea leaves, saffron, cardamom and rose petals, sweetened with sugar or honey and served after meal to improve digestion.

Saffron is also used for religious purposes, and for medicinal uses; Ayurveda considers it good for the skin, and it has aphrodisiac and brain-stimulating properties.

5: SPICES in Hindi) is by far the most expensive spice in the world. It is sativus, a flower with purple/mauve petals and crimson stigmas (threads) there are dried and used as a coloring agent but mostly as a precious condiment in cooking.

preparation, and milk is often used as a medium (saffron aromatic compounds are soluble in water, so soaking the thread in water, or milk, to extract its color and flavor) as well as rosewater for desserts

reasons (saffron is grown in the north, in Kashmir), it is a fundamental ingredient in biryani and is often used in kormas and kebabs but only when other spices aren’t used in great quantity, because saffron taste would be overpowered chillis, cinnamon, clove or cardamom. In Kashmir a special tea called khava is made with green tea leaves, saffron, cardamom and rose petals, sweetened with sugar or honey oses, and for medicinal uses; Ayurveda considers it good

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16. Asafoetida (Ferula assa

This gummy resin (called Hing

unappealing sulfurous smell that disappear when cooked; the taste in the final dish is reminiscent of garlic and onion, so asafetida is greatly used by those that do not/cannot use garlic (Brhamins).

USES :

It is used in curries, sauces and pickles; one technique consists in sticking a small ball of asafetida (in its gum form obviously) to the lid of the pot, so that it releases its flavor more subtly.

(Ferula assa-foetifda), Family: Umbelliferae

Hing in Hindi), normally sold already powdered, has a strong unappealing sulfurous smell that disappear when cooked; the taste in the final dish is reminiscent of garlic and onion, so asafetida is greatly used by those that do not/cannot use garlic

uces and pickles; one technique consists in sticking a small ball of asafetida (in its gum form obviously) to the lid of the pot, so that it releases its flavor more

5: SPICES powdered, has a strong unappealing sulfurous smell that disappear when cooked; the taste in the final dish is reminiscent of garlic and onion, so asafetida is greatly used by those that do not/cannot use garlic

uces and pickles; one technique consists in sticking a small ball of asafetida (in its gum form obviously) to the lid of the pot, so that it releases its flavor more

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17. Curry Leaves (Murraya koenigii)

Curry leaves (kadipatta or karipatta

leaves of a small tree in the family Rutaceae (the same of citrus plants), that is native of India and Sri Lanka. These leaves are very aromatic and pleasant aroma

USES :

Fresh curry leaves are generally part of Southern Indian tadkas to accompany vegetable curries or dal dishes. The leaves are used also in the north (for exemple mixed with stuffing for potato and peas samosa), and in Sri Lanka, where they are used in meat and chicken s

(Murraya koenigii), Family: Rutaceae

karipatta in Hindi), that have nothing to do with curry, are the leaves of a small tree in the family Rutaceae (the same of citrus plants), that is native of India and Sri Lanka. These leaves are very aromatic and pleasant aroma

eaves are generally part of Southern Indian tadkas to accompany vegetable curries or dal dishes. The leaves are used also in the north (for exemple mixed with stuffing for potato and peas samosa), and in Sri Lanka, where they are used in meat and chicken stews.

5: SPICES in Hindi), that have nothing to do with curry, are the leaves of a small tree in the family Rutaceae (the same of citrus plants), that is native of India

eaves are generally part of Southern Indian tadkas to accompany vegetable curries or dal dishes. The leaves are used also in the north (for exemple mixed with stuffing for potato

tews.

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18. Ginger (dried) (Gingiber officinale)

Ginger (adrak is the Hindi word for fresh ginger, while dried ginger is called

the most important crops in India, with more than one million tons produced every year; most of the ginger produced is used fresh, and dried ginger is only used in a few Indian states, like Goa, Kashmir and Tamil Nadu

USES :

Dried ginger is not as ubiquitous in I

the regional cuisines of Goa, Kashmir and Tamil Nadu.

(Gingiber officinale), Family:Zingiberaceae

is the Hindi word for fresh ginger, while dried ginger is called saunth

important crops in India, with more than one million tons produced every year; most of the ginger produced is used fresh, and dried ginger is only used in a few Indian states, like Goa,

Dried ginger is not as ubiquitous in Indian cooking as fresh ginger, but nonetheless it appears in the regional cuisines of Goa, Kashmir and Tamil Nadu.

5: SPICES

, Family:Zingiberaceae

saunth) is one of important crops in India, with more than one million tons produced every year; most of the ginger produced is used fresh, and dried ginger is only used in a few Indian states, like Goa,

ndian cooking as fresh ginger, but nonetheless it appears in

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19. Indian Bay Leaf (Cinnamomum tamala)

Indian Bay-Leaf, Tej Patta in Hindi, is very different from European Bay Leaf,

part of the family Lauracee. Tej Patta are the leaves of a relative of the cinnamon tree, and are recognizable from their three light veins running along the leaf. They are light in color but have a strong spicy aroma (similar to cinnamon

USES :

In is a fundamental ingredient in Moghul cuisine, and in famous dishes developed in the imperial courts of Agra and Delhi, like Biryani and Korma. Indian bay leaves are used whole in stews (mostly meat-based but also vegetarian)

(Cinnamomum tamala), Family:Lauraceae

in Hindi, is very different from European Bay Leaf,

part of the family Lauracee. Tej Patta are the leaves of a relative of the cinnamon tree, and are recognizable from their three light veins running along the leaf. They are light in color but have a strong spicy aroma (similar to cinnamon and clove)

In is a fundamental ingredient in Moghul cuisine, and in famous dishes developed in the imperial courts of Agra and Delhi, like Biryani and Korma. Indian bay leaves are used whole in stews

based but also vegetarian) and dried in the Northern Indian garam masalas.

5: SPICES

Lauraceae

in Hindi, is very different from European Bay Leaf, even if both are part of the family Lauracee. Tej Patta are the leaves of a relative of the cinnamon tree, and are recognizable from their three light veins running along the leaf. They are light in color but have a

In is a fundamental ingredient in Moghul cuisine, and in famous dishes developed in the imperial courts of Agra and Delhi, like Biryani and Korma. Indian bay leaves are used whole in stews

and dried in the Northern Indian garam masalas.

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REFERENCES:

1. https://seedrootandleaf.com/indian

2. Botanical drawing from Atlas der Officinellen Pflanzen 3. Botanical drawing from Plants of the coast of

4. Botanical drawing from Getreue Darstellung und Beschreibung der in der Arzneykunde gebräuchlichen Gewächse

5. Studies In Botany Vol. – II : D. Mitra, J. Guha, S. K. Chowdhury . Moulik Library. (2006).

III, PAPER-C6T: ECONOMIC BOTANY, UNIT-5 https://seedrootandleaf.com/indian-spices/?lang=en#TableContents.

Atlas der Officinellen Pflanzen, by C.S. Schmidt.

Plants of the coast of Coromandel by W. Roxburgh

Getreue Darstellung und Beschreibung der in der Arzneykunde by F.G. Hayne.

II : D. Mitra, J. Guha, S. K. Chowdhury . Moulik Library. (2006).

5: SPICES by W. Roxburgh.

Getreue Darstellung und Beschreibung der in der Arzneykunde

II : D. Mitra, J. Guha, S. K. Chowdhury . Moulik Library. (2006).