Spices and flavoring agents

1. Substances
Spices and Other Flavoring
Lecture -7
Bot-428
Forensic Botany
Ms. Tahira Nawaz

2. Spices
 A spice is a seed, fruit, root, bark, or other plant substance primarily used for
flavoring or coloring food
 Spices are distinguished from herbs, which are the leaves, flowers, or stems of
plants used for flavoring or as a garnish
 Spices are not usually classified as foods for they contain little of nutritive value
 However, they do give flavor and aroma to food and greatly enhance the
pleasure of eating
 They stimulate the appetite and increase the flow of gastric juices
 Therefore, they are often called food accessories or adjuncts
 Their value is due to the presence of the essential oils and occasionally to other
aromatic entities

3. History of spices
 Condiments and other flavoring plants are in use since ancient times as they
have been eagerly sought and highly valued
 The discovery of new lands and of shorter trade routs and the colonization of
areas that grew spices have resulted partly from this interest in aromatic plants
 A quest for spices created a competition and was one of the dominant factors in
European history during the Middle Ages and into the 16th Century
 Spices have played an important part in all the ancient civilizations of China and
India, in Babylon and Egypt and in Greece and Rome
 The spices of greatest international importance originated in the Asiatic tropics
 The Arabs were the first spice traders, bringing their products from southern
India and then to Europe

4. Medicinal value of Spices
 Classification of spices is difficult as there are no absolute boundaries between
the various groups
 Usually all aromatic vegetable products that are used for flavoring foods and
drinks are included under spices
 Condiments are spices or other flavoring substances that have a sharp taste and
are usually added to food after it has been cooked
 The medicinal value of spices was not recognized during the Middle Ages
 A large number are still official drugs in Asia, Africa, Europe and America
 They are used as carminatives and antiseptics and to hide the unpleasant taste
of other drugs
 They also are important in many industries and are used in perfumery, incense,
and soaps, as dyes, in histology and in some arts

5. 1. Spices from Roots & Rootstalks: Angelica
 Angelica, Angelica archangelica, is a stout perennial herb with large pinnately
compound leaves and small greenish-white flowers in terminal compound
umbels
 It is indigenous to Syria but now occurs in many parts of Europe and Western
Asia in low ground
 The entire plant is aromatic
 The roots and fruits are dried and used for flavoring cakes, candy and
beverages, such as vermouth and the various bitters and liqueurs
 The young stems and leafstalks are candied by steeping them in syrups of
increasing strength.
 Candied angelica is used for decorating
because of its attractive bright green color
and flavoring other candy and cakes
and aromatic taste

6. 1. Spices from Roots & Rootstalks: Galangal (‫)خولنجان‬
 Lesser Galangal, Alpinia officinarum, is native to southern China and was in
ancient times there
 The reddish-brown rhizomes have an aromatic, spicy odor and a pungent taste,
like a mixture of pepper and ginger. Galangal is used in cooking, medicine and
for flavoring liqueurs and bitters
 Greater Galangal, Alpinia galanga, is a larger plant of Java and Malaya.
 It is also used for flavoring purposes

7. 1. Spices from Roots & Rootstalks: Ginger (‫)ادرک‬
 Ginger, Zingiber officinale, is the most important spice that is obtained from
underground rhizomes
 It was one of the first Asiatic spices to be grown in the Western Hemisphere
 The rhizomes are pale yellow in color externally and a greenish yellow inside
 They contain starch, gums, an oleoresin and an essential oil
 An essential oil contributes to the aromatic odor of ginger, while the pungent
taste is due to the presence of the nonvolatile oleoresin, Gingerin
 It dilates the blood vessels in the skin, causing a feeling of warmth and increases
perspiration with an accompanying drop in temperature
 Ginger is used in medicine as a carminative and a digestive stimulant. It is
widely used in culinary preparations, such as soups, pickles, puddings,
gingerbread and cookies and is an ingredient of all curries except those used
with fish

8. 1. Spices from Roots & Rootstalks: Turmeric (‫)ہلدی‬
 Turmeric, Curcuma longa, is both a dye and a spice
 It is native to China and the East Indies and is widely cultivated in all the world
tropics
 The rhizomes that supply the colorful condiment are short and thick with blunt
tubers
 Turmeric is very aromatic with a musky odor and it has a pungent bitter taste
 It is used to flavor, and at the same time color, butter, cheese, pickles, mustard
and other foodstuffs
 Turmeric is one of the main ingredients of curry

9. 1. Spices from Roots & Rootstalks: Zedoary (‫ہلدی‬ ‫انبہ‬ )
 Zedoary, Curcuma zedoaria, is similar in habit to Turmeric
 Also called White Turmeric
 It is extensively grown in India for the large tuberous rhizomes that are sliced
and dried
 It is used as a spice for flavoring liqueurs and curries
 However its principal use today is in medicine, perfumery and cosmetics

10. 1. Spices from Roots & Rootstalks: Horseradish (‫)مونگا‬
 Horseradish, Armoracia lapathifolia is indigenous to Southeastern Europe
 The large, fleshy, white cylindrical roots are usually dug in the autumn
 They are scraped or grated and used as a condiment, either fresh or preserved
in vinegar
 The pungent taste is due to a glucoside, Sinigrin, that is broken down in water
by enzyme action

11. 1. Spices from Roots & Rootstalks: Sasaparilla ( ‫ع‬
‫ش‬
‫ب‬
‫ہ‬ ُ
)
 Sasaparilla, is obtained from the dried roots of some tropical species of Smilax,
among them Similax aristolochiaefolia from Mexico, S. officinalis from Hondurus
and S. regelii from Jamaica.
 The plants are climbing or trailing vines with prickly stems
 The roots have a bitter substance that is used for flavoring
 Sasaparilla is usually used in combination with wintergreen and other
aromatics. it was once used in medicine

12. 1. Spices from Roots & Rootstalks: Moringa (‫)سہنجنا‬
 Moringa oleifera, is a tree of Indian sub-continant
 Its flowers, pods and roots are used

13. 2. Spices from Barks: Cassia
 Cassia, Cinnamomum cassia, is also known as Chinese Cinnamon
 It is a spice that was used in China since 2,500 B.C., in Egypt in the 17th Century
B.C. and was familiar to people of the Mediterranean region since ancient times
 Cassia is an evergreen tree of Burma that reaches 40 feet in height, with smooth
pale bark, small pale yellow flowers and a fleshy drupe like fruit
 It varies in quality, but is always very aromatic although not as delicate as
cinnamon
 It contains tannin, sugar, starch, a dye, a fixed oil and the essential oil that is
distilled and used in medicine and flavoring

14. 2. Spices from Barks: Cinnamon (‫چینی‬ ‫)دار‬
 Cinnamon, Cinnamomum zeylanicum, quickly superseded cassia once it was
discovered
 It is native to Sri Lanka and is often called Ceylon cinnamon
 For years it was grown only in Sri Lanka and was a monopoly of the Portuguese,
Dutch and English in succession
 Today the tree is grown in southern India, Burma, and parts of Malaya and in
tropical America
 Cinnamon is a very popular spice for flavoring foods
 It is also used in candy, gum, incense, dentifrices and perfumes
 The oil is used in medicine as a carminative, antiseptic and astringent and as a
source of cinnamon extract

15. 2. Spices from Barks: Saigon cinnamon (‫چینی‬ ‫دار‬ ‫)سائگن‬
 Saigon cinnamon or Saigon cassia, Cinnamomum loureirii, is grown in Vietnam
 Its coarse bark is valued in China and Japan and is also used in America where
it is recognized as an official cinnamon in the U.S. Pharmacopoeia

16. 2. Spices from Barks: Sassafras (‫)ساسفراس‬
 Although not a true spice, sassafras is an important flavoring material
 It is obtained from the bark on the roots of Sassafras albidum of eastern North
America.
 All parts of the plant are aromatic
 The bark is gathered in the spring or autumn, deprived of the outer corky layers
and dried
 Sassafras is used for flavoring tobacco, patent medicines, root beer and other
beverages, soaps, perfumes, dentrifices and gum
 Both sassafras bark and sassafras pith are used in medicine

17. 3. Spices from Flowers or Flower Buds: Capers (‫)کیپرز‬
 Capparis spinosa is a trailing spiny shrub only a few feet tall
 It is native to the Mediterranean region and is cultivated in Southern Europe
and the southern United States
 The solitary berrylike fruits are borne on thick stalks
 The unopened flower buds are gathered every morning and pickled in salt and
strong vinegar
 These capers are roughly spherical and round angled, and dark green in color
 They have a very pungent taste and are used as condiments with meat and in
sauces and pickles.

18. 3. Spices from Flowers or Flower Buds: Cloves (‫)لونگ‬
 Syzygium aromaticum, were in use in the 3rd Century B.C. in China, was well
known to the Romans and reached northern Europe during the Middle Ages.
 Cloves are very aromatic and fine flavored imparting warming qualities. They
are used for flavoring pickles, curries, ketchup and sauces, in medicine and for
perfuming the environment. Cloves have stimulating properties and are one of
the ingredients of betel-nut chew. Clove cigarettes are smoked in Java.
 The essential oil that is obtained by distilling cloves with water or steam is also
valuable. it is used in medicine as an aid to digestion and for its antiseptic and
antispasmodic action. it is often used as a local antiseptic in dentistry.
Externally it has a counter irritant action. it is an ingredient in many toothpastes
and mouthwashes. The oil has many industrial applications and is widely
employed in perfumes, in scenting soap and as a clearing agent in histological
preparations.

19. 3. Spices from Flowers or Flower Buds: Saffron (‫)زعفران‬
 Crocus sativus, cultivation dates to the time of the Greeks and Hebrews and is
still carried on in many parts of Europe and the Orient
 The dried stigmas and tops of the styles are used as a spice and as a dye.
 Saffron was of great importance during the Middle Ages for its both real and
fancied value in medicine
 It is used today as a flavoring and as an ingredient of many Continental dishes.

20. 3. Flavoring from Flowers
 The essential oils in certain flowers are often used for flavoring candy, cakes and
similar products, though as in the case of perfumes, synthetic substances have
replaced the natural ones.
 Floral syrups are also prepared and used for flavoring ices and beverages
 Crystallized flowers are used that are prepared by placing fresh flowers in
baskets and allowing sugar syrup to trickle over them until saturation
 They are then dried in the sun or with artificial heat
 These confections have the flavor imparted by the respective essential oils
 The industry centers in Grasse, France
 The flowers utilized include violets, rose petals, lavender, carnations, lilac and
orange

21. 4. Spices from Fruits: Allspice ( ‫چ‬
‫ینی‬ ‫ک‬
‫ب‬
‫ا‬
‫ب‬ )
 Pimenta dioica, is a small tree native to the West Indies and parts of Central and
South America. The dried unripe fruits make up the spice called allspice,
Pimento or Jamaica pepper. The name “allspice” comes from the flavor that
resembles a combination of cinnamon, nutmeg and clove.
 Allspice is used as a culinary spice in a mixture with other spices of alone. It is
especially favored for pickles, sausages, soups and sauces. The extracted oil is
used for flavoring and perfumery.
 The wood is used for canes and umbrella handles. Although Jamaica produces
most of the commercial product, Mexico and Guatemala grow a small amount.

22. 4. Spices from Fruits: Capsicum (Peppers) (‫)مرچ‬
 Capsicum frutescence and annuum The most important contribution of America
to the spices is capsicum or red pepper. Today these are actually consumed in
large quantity as a vegetable. This condiment is obtained from the fruits of
several different plants all of which belong to the genus Capsicum. The genus is
native to tropical America and the West Indies. By 1600 capsicums had become
widespread in the Eastern tropics where they are an important part of the diet
to this day.
 The long time that capsicums were cultivated by Amerindians has resulted in
many varieties that differ in habit and in the size, shape, color and pungency of
the fruit. Among these are the bell peppers, chiles, paprikas, pimientos,
tabascos and others. They are believed by many authorities to be derived from
a single species known variously as Capsicum frutescens of C. annuum
 All of the capsicums contain an indigestible skin that covers the fruit. This can
be removed by roasting the fruits over an open flame or in a broiler for a few
minutes on each side. The skin then blisters and may be easily removed, which
facilitates digestion

23. 4. Spices from Fruits: Sweet or Bell Peppers (‫مرچ‬ ‫شملہ‬ )
 Capsicum frutescens var. grossum are herbs or slightly woody plants, 2-3 ft. tall,
with ovate leaves, white flowers with a rotate corolla and many-seeded fleshy
fruits that are technically berries
 The fruits are large and puffy with a depression at the base and are yellow or
red in color when ripe. This variety includes some of the mildest of all the
capsicums as the pungent principle is confined to the seeds. They are widely
used in temperate areas of America and Europe where they are used as a fruit
vegetable rather than a spice. Both green and ripe peppers are consumed raw
in salads, or are cooked in various ways, stuffed peppers being very popular.
They are also used in pickles. The plants are grown as annuals or biennials,
depending on the climate. A long season is required but they are well adapted
to cooler areas for they are somewhat frost tolerant.

24. 4. Spices from Fruits: Paprikas
 These are European varieties with large mild fruits.
 Spanish paprika, better known as pimiento, produces attractive fruits with a
typical flavor, but entirely lacking in pungency.
 They are preserved and are used in cheese preparations and stuffed olives.
They are also grown in South America, California and Georgia
 Hungarian paprika has long pointed fruits that are more pungent
 They are dried and used for powdered paprika or fresh in salads
 The uses of paprika as a condiment and in cooking are well known
 It has high vitamin content.

25. 4. Spices from Fruits: Chiles (Chilis)
 Capsicum frutescens var. longum are wholly tropical and subtropical plants.
 They are more woody and taller with small pod like berries and innumerable
small flat seeds
 The crimson or orange-red fruits are elongated, conical, somewhat flattened
and very pungent.
 The pungent principles are present in the flesh, rind and seeds.
 These peppers are cultivated throughout the world tropics. The African
varieties are the hottest, but Japanese chiles are more favored for culinary
purposes.
 The ripe fruits are dried in the sun and used whole or powdered.
 The ground fruits constitute the cayenne pepper or red pepper of commerce.
Capsicum is used in medicine internally as a powerful stimulant and carminative
and to prevent fever.
 It is used externally as a counterirritant

26. 4. Spices from Fruits: Juniper
 Juniperus communis has berries that are used as a flavoring substance.
 This is a small tree or prostrate shrub with evergreen needlelike leaves and a
berrylike cone, formed by the fleshy coalesced scales.
 It is native to the cooler parts of Asia, Europe and North America
 The berries have a sweetish pulp
 They are purple in color with a greenish bloom.
 When dried they are used in flavoring wild game and various meats
 The volatile oil that is extracted from crushed berries by steam distillation is also
used for flavoring and in some medicines

27. 4. Spices from Fruits: Black Pepper
 Piper nigrum This kind of pepper has been an important spice in the East since
ancient times. It was important to the early Greeks and Romans, and was the
principal spice used during the Middle Ages when tributes were often levied in
pepper. As early as 1180 AD the Guild of Pepperers was one of the leading
trade guilds in England. London still retains its identity as the center of the
pepper trade. The high prices charged for pepper was one of the main
incentives for the search for a sea route to India.
 Black Pepper, Piper nigrum, is a vine indigenous to India or the Indo-Malayan
region. The plant is a weak climbing or trailing shrub with adventitious roots
that reach a length of 30 ft. in the wild state. The fruits are small one-seeded
berry-like drupes, about 50 to a catkin. In ripening they change in color from
green to bright red and then to yellow. The preparation of black pepper of
commerce involves gathering the fruits when at least a few of the berries in
each spike are red. They are picked by hand. The spikes are dried in the sun or
in smoke and are sometimes treated with boiling water before drying.

28. Black pepper

29. 4. Spices from Fruits: White Pepper
 White Pepper is the same species as black pepper but it is prepared from
berries that are nearly ripe. They are picked and piled-up to ferment or are
soaked in water. The pulp and outer coating of the seed are then removed.
White pepper is a yellowish gray color and the surface is smooth. Oftentimes
white pepper is prepared from black peppercorns by grinding off the outer parts
by machine. Although not as pungent as black pepper, white pepper is often
preferred in the trade. Commercial ground pepper is often a blend.
 The aromatic odor of pepper is due to a volatile oil, while the pungent taste is
the presence of an oleoresin. An alkaloid is also present. Pepper stimulates the
flow of saliva and gastric juices and has a cooling effect. The culinary uses are
numerous, and it is especially valuable as a condiment. Pepper by itself as well
as the oleoresin and alkaloid are used in medicine. The alkaloid is used as a
source of synthetic heliotrope.

30. 4. Spices from Fruits: Long pepper (‫پیپلی‬ )
 Derived from Piper retrofractum, of Java and Piper longum of India
 The first species is a climbing woody plant native to Malaya but is cultivated in
Java, Bali and adjacent islands
 The latter species is more of a shrub and is native to India, Sri-Lanka and the
Philippines. It is also grown extensively in Bengal.
 The Romans preferred long pepper to black pepper.
 The tiny fruits are fused into cylindrical spike like cones
 These are collected when unripe and dried quickly in the sun or over fires
 Contains the same principles as black pepper, but is more aromatic and sweeter
 It is grown in the same manner as black pepper
 It is used chiefly in the tropics in pickles, preserves and curries

31. 4. Spices from Fruits: Star Anise (‫)بادیان‬
 This is the fruit of a small evergreen tree, Illicium verum, probably native to
China
 The star-shaped reddish-brown fruits consist of eight carpels, each with a hard
shiny seed
 Both the seeds and the fruit are aromatic with a flavor of anise
 The plant is cultivated from seed only in southern China and Viet Nam
 It requires special climatic conditions for development
 Yields from 6-100 years of age, often producing two crops per year
 The fruits re collected before they are ripe and are dried or are immediately
distilled for the oil
 The oil is used in medicine as a carminative, expectorant and flavoring and also
in liqueurs and perfumery
 Star anise is used as a culinary spice in Eastern cooking
 It is often chewed to sweeten breath and aid digestion

32. 4. Spices from Fruits: Vanilla
 Vanilla planifolia is a climbing orchid
 Native to the hot humid forests of tropical America
 Vanilla is used to flavor chocolate, ice cream, candy, puddings, cakes,
beverages, etc.
 The flavoring material is obtained from the cured, fully grown but unripe fruits.
 The unripe fruits are picked at just the right time and submitted to a sweating
process
 Flavor and aroma of vanilla is not present in pods until they have been cured
 They are exposed to the sun during the morning, and are then protected by covers
during the afternoon
 At night they are placed in airtight boxes
 During this curing process a glucoside is changed by enzyme action into a crystalline
substance, Vanillin, which possesses the characteristic odor and flavor
 Pods become tough and pliable and very fragrant, and turn dark brown in color
 Frequently crystals of vanillin appear on the surface

33. 4. Spices from Fruits: Vanilla substitutes
 Several other plants have been used as substitute for true vanilla, but they are
of inferior quality
 The manufacture of synthetic vanillin from eugenol, which occurs in clove oil,
has threatened the vanilla industry, but the natural product has a superior
flavor.

34. 4. Spices from Fruits: Savory “Seeds”
 The family Umbelliferae is characterized by the possession of aromatic fruits
 These fruits consist of two one-seeded carpels, or mericarps, with numerous oil
ducts containing essential oils
 The mericarps separate readily and are so seed like in appearance that they are
often called seeds
 These savory “seeds” are usually used whole for flavoring
 The most common commercial species are anise, caraway, celery, coriander,
cumin, dill and fennel

35. 4. Spices from Fruits: Savory - Anise (‫بادیان‬ ‫)تخم‬
 Pimpinella anisum is mentioned in writings of the Hebrews, Greeks and Romans
and was highly valued during the Middle Ages for its real or reputed medicinal
value
 Anise is an annual, about 2 ft. tall with simple or ternate basal leaves and
pinnate stem leaves
 The small fruits are grayish brown and covered with short hairs
 Anise is extensively cultivated in Europe, Asia Minor, India, Mexico and parts of
South America. It is indigenous in the Mediterranean region
 It is used for flavoring cakes, curries, pastry and candy
 The oil is distilled and used in medicine, perfumery, soaps and other toilet
articles and beverages

36. 4. Spices from Fruits: Savory - Caraway (‫رہ‬
ُ
‫ز‬
‫ی‬
‫س‬
‫ی‬
‫ا‬
‫ہ‬
ُ
ُ
)
 Carum carvi is a native of Europe and Western Asia, but has become widely
distributed in temperate regions of both hemispheres, often occurring as a
weed
 The plant is a perennial with thick roots, compound leaves with linear segments
and small white flowers
 The brown fruits are slightly curved and tapering.
 Caraway is grown commercially throughout Northern Europe and in parts of
North America

37. 4. Spices from Fruits: Savory – Cumin (‫زیرہ‬ ‫)سفید‬
 Cuminum cyminum has been cultivated for such a long period that it is
impossible to determine its place of origin.
 It most likely originated in the Mediterranean area.
 The plant is an attractive small annual with small pinkish flowers.
 The elongated oval fruits are light brown and hot and aromatic
 Cumin was valued highly by ancients and is frequently mentioned in the Bible
 Widely grown in Southern Europe, India and warmer parts of North America
 Fruits are used in soup, curries, bread, cake, cheese and pickles The oil is used in
perfumery and for flavoring beverages

38. 4. Spices from Fruits: Savory – Fennel (‫)سونف‬
 Foeniculum vulgare has an interesting history.
 Native to the Mediterranean region, it has spread all over the world and often
occurs as an escape from cultivation.
 The ancient Chinese, Hindus and Egyptians knew it as a culinary spice
 The Romans cultivated it for its aromatic fruits and edible shoots.
 It is essential in modern French and Italian cuisine
 All parts of the plant are aromatic and are utilized in various ways. Fennel is a
tall perennial with finely divided leaves and yellow flowers
 The “seeds” are oval and greenish or yellowish brown.
 They are used in cooking and for candy and liqueurs

39. 4. Spices from Fruits: Savory – Dill ( ‫)سویا‬
 Anethum graveolens, indigenous to Eurasia, still grows wild in many places
 Was known in ancient Greece, Rome and Palestine where it held in high esteem
 It is cultivated in Europe, India and North America
 The plant is a small annual or biennial with light green leaves and yellow flowers
 The “seeds” are oval, light brown and very compressed
 In North America dill is used mainly for flavoring pickles
 In France, India and other countries it is widely used in soups, sauces and stews
and for other culinary purposes
 Dill oil is frequently used as a substitute for the seeds. Both the seeds and the
oil are used in medicine
 The leaves are becoming more widely used in salads.

40. 4. Spices from Fruits: Savory – Celery ( ‫خراسائی‬ ‫)اجوائن‬
 Celery “seeds”, Apium graveolens var. dulce, are used in flavoring foods
 These fruits are small and dark brown with a pronounced celery flavor
 The oil has some medicinal value, but is used mainly for flavoring in the form of
an extract
 Salt flavored with celery-seed oil or the ground seeds, is in great demand for
culinary purposes

41. 4. Spices from Fruits: Savory – Coriander (‫)دھنیا‬
 Coriandrum sativum, native to the Mediterranean region, is mentioned in
Egyptian, Sanskrit, Hebrew and Roman literature
 During Middle Ages it had many strange uses, such as love potions, incense, etc.
 Plant is widely grown in Europe, Morocco, India and South America.
 It is a perennial, 3-ft. in height with small white or pinkish flowers
 The lower leaves have broad segments while the upper are very narrow
 The globular yellow-brown fruits have a characteristic odor when fresh and are
often used in salads and sauces
 The dried fruits are pleasantly aromatic and serve as a common flavoring for
both sweet and savory foods, especially in Europe and India
 The fruits are frequently candied in a sugar solution and sold as “sugar plums”
 The extract is superior to either the dried fruit or the oil for flavoring

42. 5. Spices from Seeds: Cardamom (‫)االئچی‬
 It is aromatic seeds of the cardamom, Elettaria cardamomum
 The plant is a native of India and is cultivated mainly in that country and Sri
Lanka. It has also been introduced into other tropical areas. Large quantities
are grown in Central America, especially Guatemala.
 It is a perennial herb, 6-12 ft. tall, with long lanceolate leaves with sheathing
bases. The white flowers, with a blue and yellow lib, are borne on a separate
elongated stalk. The fruits that are triangular paper-thin capsules are borne the
year round. The small seeds are light colored and have a delicate flavor. They
are usually kept in the fruit until required for the flavor is superior. In other
cases seeds of either wild or cultivated plants are gathered when completely
ripe and dried in the sun.
 Used in cakes, pickles, and curries and for other culinary purposes, and in
medicine

43. )
‫کالی‬
‫االئچی‬
/
‫بڑی‬
‫االئچی‬
(
Cardamom
Black
Seeds:
from
Spices
5.
 Amomum subulatum, also known as Black cardamom, hill cardamom, Bengal
cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged
cardamom, big cardamon, or brown cardamom, is a perennial herbaceous plant
in the family Zingiberaceae

44. 5. Spices from Seeds: Fenugreek (‫)میتھی‬
 Trigonella foenum-graecum, is an annual legume with white flowers and long
slender pods with a pronounced beak.
 It is native to Southern Europe and Asia where it is grown for forage and
ornamental purposes.
 The small seeds are used in India for curries, in dyeing and in medicine.
 The extract is used with other aromatic substances to make an artificial maple
flavoring.

45. 5: Spices from Seeds: Mustard (‫)سرسوں‬
 Mustard was widely known since ancient times
 It is frequently mentioned in the Bible and in Greek and Roman writings
 During its long history it has had some curious uses
 Mainly cultivated for its seeds, the tops are used as potherbs and salad plants.
 There are three main species utilized: white (Brassica hirta), black (Brassica
nigra) and Indian mustard (Brassica juncea )

46. 5. Spices from Seeds: Nutmeg (‫)جائفل‬ & Mace (‫)جاوتری‬
 Both nutmeg and mace are obtained from Myristica fragrans, native to the
Moluccas or Spice Islands. It is now grown in the tropics worldwide, especially in
the East Indies and the West Indies. These spices were probably not known to
the ancients.
 Nutmeg is propagated from seed in nurseries and later transplanted. It needs a
hot moist climate and thrives when near the sea, so that islands are very
favorable for its growth.
 Fruits are produced all year round. After the husks split open the fruits are
picked, the pericarp is removed and the made is stripped from the shell,
flattened and dried. it turns a yellowish brown. The seeds are dried and the
shell cracked off.

47. 6. Spices from Leaves
 The aromatic leaves of many plants frequently have been used to flavor foods
and for their medicinal qualities.
 Many of these belong to the mint family that is identified by its aromatic odor,
square stems and small bilabiate corollas
 Some of the more important mints are basil, peppermint, balm, marjoram,
savory, sage, thyme, spearmint, bay , parsley, terragon and wintergreen.

48. 6. Spices from Leaves: Holy Basil (‫)تلسی‬
 Holy basil, Ocimum tenuiflorum, is most likely native to India and Africa.
 It has been used in India for centuries as a condiment and in England because of
its aromatic qualities.
 The leaves are used in salads, stews dressings as an ingredient of mock turtle
soup and Fetter Lane sausages

49. 6. Spices from Leaves: Sweet Basil (‫بو‬ ‫)نیاز‬
 Sweet basil, Ocimum basilicum, is most likely native to India and Africa.

50. 6. Spices from Leaves: Mint (‫)پودینہ‬
 It is one of the most important of the aromatic herbs.
 It is a perennial found wild in moist ground in the temperate parts of Asia,
Europe and America.
 It has refreshing odor and a persistent cooling taste.
 The leaves are used for flavoring but the oil, obtained by steam distillation, is of
greater importance.
 The oil is used to flavor candy, gum, dentifrices and various pharmaceutical
preparations
 Mentha piperita (Peppermint), Mentha spicata (Spearmint)
 Mentha arvensis (mint) Mentha longifolia (Wild mint)

51. 6. Spices from Leaves: Sage (‫)سیج‬
 Salvia officinalis has been a valued spice for use in making stuffing for meats,
sausage and fowl.
 The plant is a shrubby herb of the Mediterranean region
 The grayish green hairy leaves are very aromatic
 It has been used for its reputed health benefits since Roman times.
 Oil of sage is used in the perfume industry

52. 6. Spices from Leaves: Thyme (‫)تھایم‬
 Thymus vulgaris is indigenous to the Mediterranean region where it is
widespread as a wild plant
 It has escaped cultivation in most countries and often escapes.
 The fresh or dried green parts of this low shrubby plant are used in sauces,
soups, dressings and gravies.
 The oil is used in perfumery.
 Thymol, a derivative of the oil, is antiseptic and is used in mouthwashes,
toothpastes, as a fungicide and as an internal medicine where it is effective
against hookworm

53. 6. Spices from Leaves: Parsley ()
 Petroselinum crispum is one of the most widely cultivated garden herbs.
 It is native to the rocky shores of the Mediterranean, but has escaped from
cultivation in all moist cool climates
 The plant is usually biennial and during the first season produces a dense tuft of
dark green finely divided leaves
 The leaves are used as a garnish and for flavoring soups, stuffing and omelets.
They are a good source of Vitamin C