Spices

What are Spices?
Spices are the dried form of various seeds, roots, fruits, barks, vegetables, and other plant substances primarily used for coloring, flavoring, and preserving the food. They are found everywhere in the world and form an essential part of the culinary practices of all the cultures. Their original use was as a flavoring agent, which then demonstrated antimicrobial properties by keeping the food fresh for longer durations and improving the health of those who ate them regularly. A study conducted by Dr John Hayes, Department of Food Science, The Pennsylvania State University, US, adding herbs & spices to food increased the high school students’ liking for several vegetables.

One of the best things about spices is that when prepared, dried, and stored properly, they can last almost forever. Also, since they are so low in calories, being ground up in tiny forms, there is no danger of any side effects. In fact, they contain proteins and organic compounds that are necessary for overall health.

Flavor Profile of Spices
Bitter - Bitter spices are believed to have an acquired taste. Spices that are considered bitter are bay leaves, fenugreek seeds, horseradish, mace, cloves, cumin seeds, etc.

Earthy - These spices have an earthy flavor, which comes from geosmin. Cumin and saffron are spices that have an earthy flavor.

Hot - Hot spices are those that add a strong flavor to the food and make it spicier. Pepper, chillies, mustard seeds, garlic are all hot spices.

Sweet - These spices are slightly sweet in taste and can be used with sour and bitter flavors. Allspice, caraway, fennel, cardamom, nutmeg, poppy seeds, sesame seeds, star anise seeds are all considered as sweet spices.

Spices are defined as “a strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment”. India plays a very important role in the spice market of the world. In ancient times majority of the spices were produced in India and exported worldwide. Later, the spices of India attracted people across the borders and forced them to come to India for Spice trade. Masala is a word very commonly used in Indian cooking and is simply the Hindi word for “spice.” So, whenever a combination of spices, herbs and other condiments are ground or blended together, it is called masala.

The Indian spices can be categorized into three main categories:

The Basic Spices
There are a few basic spices in Indian cuisine that go into most dishes. Often a very basic vegetable dish is made by adding cumin or mustard seeds and asafetida in some hot ghee (clarified butter) or oil until they sizzle and pop. Then the vegetables are added and steamed.

Cumin Seed (Jeera): A basic Indian spice. Used mainly in North Indian food and is used for its strong distinctive taste. When roasted, whole cumin seeds release more aroma and gives the dish a sweet flavor. Cumin can be used as a whole spice or in the powdered form. Cumin seed powder lends a sweet and mild flavor to a dish and is one of the main ingredients in the popular mixed Indian spice called Garam Masala. Cumin seeds are antioxidant, anti-inflammatory, and carminative by nature. They improve digestion, increase sperm count, build strong bones, improve eyesight, and prevent macular degeneration. Other benefits of cumin seeds include their ability to manage heart rate, lower blood pressure, act as a co-factor in many enzymatic reactions, increase red blood cell count, and prevent various types of cancer.

Coriander Seeds (Dhaniya): Mainly used for its fresh, soothing and cooling taste, coriander seeds are very light weight and have a mild flavor. Although they come from the same plant, they should not be mixed up with cilantro. Like cumin, Coriander seeds can also be used as a whole spice and in a powdered form. In a powder form it is an indispensable spice in the spice box of Indians. The aromatic fragrance of the roasted coriander powder enhances the taste of any dish. Adding coriander seed powder to your food ensures that you get a dose of calcium, iron, and phosphorous, along with carotene, ascorbic acid, riboflavin, and folic acids. Coriander volatile oil extracted from coriander seeds is also rich in beneficial phytonutrients like carvone, geraniol, limonene, borneol, camphor, elemol and linalool. It also has flavonoids, including quercetin, kaempferol, rhamnetin and apigenin, as well as active phenolic acid compounds, including caffeic and chlorogenic acid

Black Mustard Seeds (Kali Sarson): In India the black mustard seeds are preferred over the larger yellow ones found in the western world. It has a strong but pleasing flavor and known for its digestive qualities. It is spluttered in oil or Ghee (clarified butter) and used as a tempering. Mustard seeds are used in India to flavor vegetables, pulses and pickles. Mustard seeds are packed with organic compounds and volatile oils that can boost your overall health. They are also a wonderful source of B-complex vitamins, which are essential for the normal functioning of your organs.

Turmeric (Haldi) : Looks similar to a ginger root but when cut has a gorgeous orange-yellow color. Turmeric is mainly used in Indian dishes for its medicinal properties and for the gorgeous intensive color it gives to the dishes. It is mildly aromatic and has a delicate scent of ginger. Turmeric is a wonder spice and is used throughout Asia to treat cases of stomach and liver ailments. It is also used externally to heal sores and in cosmetics. Turmeric rich in curcumin is best known for its anti-inflammatory properties. It aids in skin care, prevents cancer, eases menstruation, and detoxifies the body, according to a study conducted by Dr. Susan Hewlings, Department of Nutrition, Central Michigan University, US.

Chilli Powder (Lal Mirch powder) : The Indian chili powder is made from spicy ground chilies and is often hotter that the chili powder available in the US/European stores. It has a pungent, hot aroma with a strong bite to it. It has the ability to clear the sinuses, increase urination, eliminate toxins from the body, help manage diabetes, prevent cancer, and lower blood pressure. Use of chilli powder helps optimize the metabolism, regulate hormonal activity, and fight toxins and potential infections, due to its powerful antioxidant properties.

Asafetida (Heeng) : This is often used as a digestive. It has a strong odor and a slight garlicky flavor. Tasting it raw is NOT a pleasant experience. Using it in the recommended recipe however, works wonders. Just a pinch is used for cooking in dishes with lentils and beans.

Garam Masala (Mixed Spice powder) : Garam Masala is powdered blend/mix of spices (aromatic spices, see below) that may include cloves, cardamom, cinnamon, black peppercorns, nutmeg, mace. Garam means “hot”, but not chili hot, hot in the sense that these spices are said to increase body temperature. It can be used a a mix of whole spices as well. A whole garam masala could include whole cinnamon sticks, bay leaves, cloves, cardamom (black & green), whole mace, and black peppercorns and many others. Powdered garam masala is often added at the end of cooking in small quantities so that the full aroma is not lost whereas, whole garam masala is used in north Indian cooking, especially meat dishes and as aromatics for rice dishes. Often these are fried in hot oil before other wet ingredients such as meat, onions, garlic, and/or ginger are added. Different regions use different mixtures and proportions of the spices. A Garam masala will vary from household to household. It is a soothing, anti-inflammatory, and carminative spice. Its benefits include reducing cancer, improving oral health, stimulating digestion, facilitating bone growth, and boosting the immune system. It also helps in reducing blood pressure and acts as an analgesic substance.

Poppy Seeds (Khus Khus) : Poppy seed (Khas Khas) is used as food and as a source of fatty oil. It is widely used for culinary purposes. Because of its highly nutritive nature it is used in breads, cakes, cookies, pastries, curries, sweets and confectionery. Its seeds are demulcent and are used against constipation. The capsules are used as a sedative against irritant coughing and sleeplessness in the form of syrup or extract.

Long Pepper (Lendi Pipal) : Long pepper is used as a spice and also in pickles and preserves. The fruits and roots are used as medicine for respiratory disease and as counter irritant and analgesic for muscular pains and inflammation. It has carminative, haematinic and anti-helminhic properties.

Complimentary Spices
Spices like fennel or nigella seeds are sometimes added along with some of the basic spices to add to flavours. These are used in combination with the basic spices and aromatics mentioned below according to the dish being prepared.

Fennel Seeds (Saunf) : Although this is a basic Indian spice, it is not essential. It is mainly used in North Indian cuisine and posses digestive qualities. If you often visit Indian restaurants you will find these coated with colored sugar and offered after meals as a mouth freshener. Fennel seeds are also often used to spice up teas and drinks. According to Michigan Medicine, fennel has raditionally been used to cure upset stomach, prevent gas, and treat colic and cough in infants. Fennel has also been known for its ability to regulate bowel movements, prevent cancer, delay aging through antioxidant activity, and increase enzymatic activity. Fennel seeds act as a great source of many minerals, including copper, iron, calcium, potassium, manganese, selenium, zinc, and magnesium. They are also rich in organic compounds and acids like pinene, myrcene, fenchone, chavicol, cineole, anethole, limonene, and anisic aldehyde.

Fenugreek Seeds (Methidana) : This spice, which is actually a lentil, is used throughout India for its distinctive flavor (it has a slight bitter taste) it gives the dish and for its wonderful healthful properties. Fenugreek is used in small quantities and is used throughout India – both in North and South Indian Cooking. As a matter of fact, after turmeric, fenugreek seeds is the most medically useful item in an Indian kitchen. Fenugreek seeds are a very popular and effective spice in certain Asian cultures that add a powerful nutrient boost to the body. They have the ability to improve digestion and reduce constipation, lower cholesterol levels, regulate insulin levels, and manage fluid levels in the body.

Nigella Seeds (Kalonji) : Small black seed, sometimes called onion seeds, although they are not really seeds from onions. These are often used in North India to enhance vegetable dishes. Toasting the seeds briefly brings out the flavor.

Carom Seeds (Ajwain) : These have a strong peppery-thyme flavor. This poppy seed like plant comes from the lovage plant. It is very popular in North Indian cooking. It is used in preparing many Indian vegetables and pulses.

Dried Pomegranate Seeds (Anardana) - Dried pomegranate seeds, are used in a variety of ways. They are rich in vitamins C, K and 6. They also contain the minerals potassium and copper. It is majorly used to add a tangy, sour and sweet flavor to some of the dishes.

Tamarind (Imli) - Tamarind pulp is used in numerous culinary preparations. It is also a raw material for the preparation of wine like beverages. The tamarind kernel powder is found to be extensively used for its sizing properties, in textile, confectionary, cosmetics and pharmaceutical industries. The testa is used in dyeing and tanning industry. The tender leaves and flowers are used as vegetables. In medicine, it is used as appetizing, laxative, healing and anti-helmintic. It is also used against fluorosis.

Aromatic Or Secondary Spices
To the above spices we would add chopped onions, tomatoes, herbs and any of the following secondary spices and create a curry. We go light with the Aromatics and added them in small quantities or in the form of garam masala.

Green Cardamom (Choti Elaichi) : This is used throughout India to flavor curries, vegetables, rice, dessert and the ever famous masala chai. The pod itself is neutral in flavour, it is the brown sticky seed inside the pod that gives that wonderful flavour. The pods should be kept whole, as ground cardamom quickly loses flavour. When you require cardamom in the powdered form, the best way is to crack open the pods using the back of a spoon and powder the small brown/black seeds inside in a mortar or it is recommended to grind small quantities at home using a coffee mill. When a recipe calls for whole cardamom, the pods can be cracked open slightly to release the full. The health benefits of cardamom include its ability to aid digestion, reduce spasms, lower blood pressure, increase the metabolism, improve circulation, and increase frequency and volume of urination. It also provides the essential vitamins like riboflavin, niacin, vitamin C, and minerals like iron, manganese, and potassium.

Black Cardamom (Badi Elaichi) : This is larger in size and darker in color. It is often used to flavour meat, poultry and rice dishes. The spice is coarser in flavour than the green variety. The inner seeds are often one of the spices used in Garam Masala.

Cinnamon Sticks (Dalchini) : It is the bark of the cinnamon tree that is often used in India in many curries and pulavs to give the dish a rich flavor. With its warm, sweet flavour, cinnamon is one of the biggest workhorses on the spice shelf. Cooks often use it to flavour baked goods and drinks but cinnamon also works wonders in stews and sauces. Cinnamon is praised for its ability to reduce inflammation, eliminate pain, manage diabetes, eliminate infections, reduce excess gas, and improve heart health. It also helps in increasing cognitive function, building strong bones, preventing cancer, and improving the health of the eyes and skin! The National Institutes of Health has provided a detailed information about the benefits of this spice.

Cloves (Laung) : Cloves are nail-shaped dried flower buds that have a strong, pungent, and sweet flavour. They are used in many meat dishes, marinades, pickles and in many garam masalas. Cloves are used whole or in powder form. In India clove oil is also used due to its medicinal value. Many Indians chew on cloves to relieve toothaches and it is used also as a mouth freshener after a meal. Cloves have antimicrobial properties, which help in fighting oral diseases. They also are good for boosting the immune system, preventing cancer, and preserving bone health.

Nutmeg (Jaiphal) : This is usually used in powdered form, grated freshly using a whole nutmeg. Often it is used to flavor Indian sweets, but may be used in some savory dishes. Nutmeg is a great source of antioxidants, vitamins, and minerals necessary for human health. It can fight fungal infections, work as an aphrodisiac, improve digestion, reduce excess gas, improve hair and skin health. It also helps prevent macular degeneration, and reduce the chances of developing cancer.

Mace (Jaivitri) : Mace is the dried reticulated ‘aril’ of the same fruit that nutmeg is the seed of. It has a warm and pleasing flavor. It is best to use the blades whole and remove them after cooking as biting it is not a pleasant experience. It’s used to flavor curries, masala chai and certain vegetables as well as Indian desserts. Mace has the ability to boost the immune system, build strong bones, reduce depression, increase sexual libido, stimulate digestion, and reduce excess gas and insomnia. It also helps keep the skin healthy, boost hair health, and increase circulation to all parts of the body.

Black Peppercorns (Kali Mirchi) : It is said Vasco da Gama risked everything and started on an endless sea voyage primarily in search of one thing pepper. And was he successful in his great quest! It’s called the ‘king of spices’ and accounts for the lion’s share of spice exports from India. Mace has the ability to boost the immune system, build strong bones, reduce depression, increase sexual libido, stimulate digestion, and reduce excess gas and insomnia. It also helps keep the skin healthy, boost hair health, and increase circulation to all parts of the body.

White Peppercorns (Safed Mirch) : The most common pepper is round, black, shriveled and hard. White peppercorns are the same as black ones but the outer black shells are removed. White peppercorns are sharper and less pungent but they are smooth and creamy.

Saffron (Kesar, Zafran) : It requires over two hundred thousand stigmas from crocus sativus flowers and a short harvest season of just 10 days per year to make a pound of saffron. That’s why saffron is the world’s most expensive spice. Indians use the threads in hot milk for about 15 minutes before using it to bring out the colors in fancy Mughal dishes it’s not usually in everyday cooking. Saffron contains many carotenoids and boosts immune system health in a big way. It also fights infections in wounds, elevates mood, induces sleep, stimulates red blood cell formation, eliminates spasms, and modulates hormonal activity. Saffron can reduce blood pressure through the vasodilating properties of potassium found in it.

Bay Leaves (Tejpat) : Indian Cassia also known as Tejpat (Cinnamomum Tamala) is a small to moderately sized ever green tree. The leaves of this tree is the spice having clove like taste and a faintly pepper like odour. The leaf is mainly used for flavouring foods like rice and meat dishes. It is also a spice used in garam masala. Bay leaf is a very popular spice throughout the world and is praised for its ability to prevent cancer, boost immunity, reduce neural tube defects, protect oral health, skin care, and hair care. It also helps improve nervous system function, regulate body metabolism, and prevent blood-related conditions like anemia.