A general account of Spices and Condiments – Cinnamon, Clove, Fennel, Cumin, Coriander, Saffron, Cardamom, Fenugreek, Akarkara
Spices and Condiments:-
1. Cinnamon (Dalchini):-
Botanical Names:-
i. Cinnamomum zeylanicum (Cinnamon or Dalchini)
ii. Cinnamomum camphora (Camphor)
iii. Cinnamomum tamala (Tejpat or Indian Cassia)
Family:- Lauraceae
Economic Importance:-
> The drug cinnamon, which is used in diarrhoea, nausia and vomiting, is obtained from the dried inner bark of C. zeylanicum, i.e. Dalchini.
> Dalchini in India is mainly grown in Kerala. It is extensively used as a spice and condiment.
> Oil obtained from the bark is used as a stomachic and carminative. It removes the gastric disorders and destroys some fungi and germs.
> Camphor is obtained by distillation of the wood and leaves of C. camphora. Safrole, a highly valued constituent used in preparation of expensive perfumes, is also obtained from this species.
> Camphor is used internally in diarrhoea and as cardiac stimulant, and externally for local application for inflammations and rheumatic pains.
> Tejpat is obtained from the leaves of C. tamala (Fig. 83). It is used as a spice and also in diarrhoea and colic disorders.
2. Cloves (Laung):-
Botanical Name:- Syzygium aromaticum syn. Eugenia caryophyllata (Laung).
Family:- Myrtaceae
Economic Importance:-
> These are the dried flower buds of Syzygium aromaticum.
> These are used as spice and also as a strong aromatic, stimulant and carminative substance.
> These are used in indigestion, vomiting and stopping nausea.
> It is one of the ingredients of betelnut-chew.
> An essential oil (clove oil) is obtained from cloves which is well-known for its antiseptic and preservative properties. It is used in pickles, confectionery and for fermenting beverages.
> Oil is an important ingredient of dentifrices, gargles, chewing gums, toilet water, soaps and perfumery.
> In embryological and histological works, the oil is used as a clearing agent.
> Clove cigarettes are used in Java and some other countries.
3. Fennel (Saunf):-
Botanical Name:- Foeniculum vulgare Mill.
Family:- Umbelliferae or Apiaceae
Economic Importance:-
> “Seeds” of this perennial plant are oval or elongated and greenish or yellowish brown.
> The plants of F. vulgare contain finely divided leaves and yellow flowers.
> Fennel is used as an indispensable item in cooking and also for candy and liquors. Its use as spice and condiment is widely known.
> Oil is used widely in medicines, soaps and perfumes.
> It is widely cultivated in Punjab, Assam, Maharashtra and Gujarat.
> Leaves are useful in treating rheumatism and gastric disorders.
4. Cumin (Jira):-
Botanical Name:- Cuminum cyminum
Family:- Umbelliferae or Apiaceae
Economic Importance:-
> Cumin plants are attractive annual herbs with small pinkish flowers.
> Fruits are elongated, oval and light brown or light yellow coloured.
> Fruits are used as an essential flavouring material in curries, soups, cakes, pickles, etc.
> Oil from its fruits is used in perfumery and also for flavouring beverages.
> Being a native of Mediterranean region, cumin is now grown on a large scale in Southern Europe and India. In India, it is cultivated largely in Punjab and U.P.
> It is used medicinally as stomachic, carminative and stimulant.
5. Coriander (Dhania):-
Botanical Name:- Coriandrum sativum
Family:- Umbbelliferae or Apliaceae
Economic Importance:-
> Fruits and leaves of this aromatic herb are widely used as condiment for flavouring curries and soups.
> It is cultivated on a large scale in U.P., M.P., Maharashtra, Karnataka, Andhra Pradesh, Bihar and-Rajasthan.
> It is also used for flavouring purposes in several bakery preparations, liquors, tobacco products and several articles used as food.
> Coriander oil is also used in some perfumes.
> Its fresh leaves are used in preparing delicious chutneys.
> In several medicines, coriander fruits are used as stimulant, stomachic and carminative.
> Coriander fruits also serve as a good heart tonic.
6. Saffron (kesar):-
Botanical Name:- Crocus sativus
Family:- Iridaceae
Economic Importance:- It is a very low-yield crop, which makes it an expensive food ingredient. Stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food.
> Colouring agent (food dye)
> Flavouring agent
> Anti-spasmodic
> Stimulant
7. Cardamom (Chhoti Elaichi):-
Botanical Name:- Elettaria cardamomum
Family:- Zingiberaceae
Economic Importance:-
> These are dried fruits which develop in the flowering shoots arising near the base of the stem.
> Plants of this tall herbaceous perennial are widely grown in Karnataka, Kerala and Tamil Nadu.
> India is the largest producer of cardamom in the world.
> Fruits are ovoid, many-seeded and three-sided capsules with brownish black, triangular seeds.
> It is used as a flavoring agent and to promote the digestion. It is one of the ingredients of betel- nut chew.
> Cardamoms are used in curries, pickles, cakes, medicine and in other culinary purposes.
> It is a common and favourite masticatory in India.
8. Fenugreek (Methi):-
Botanical name:- Trigonella foenum-graceum
Family:- Fabaceae
Economic Importance:-
> It is used as spice and for flavouring food.
> Seeds contain steroidal substance diosgenin.
> In Egypt, Ethiopiea, Arab, etc. Fenugreek is an ingredient of Bread, hulba, Abish etc.
9. Akaraka:-
Botanical name:- Anacyclus pyrethrum
Family:- Asteraceae
Economic Importance:-
> The therapeutic uses of Akarkara are due to the presence of phytochemicals like Flavonoids and terpenoids.
> The roots and leaves of the Akarkara have a therapeutic role in the traditional Unani and Ayurvedic systems of medicines as well as the herbal medicine of the East.
> Oral administration of the root extract of Akarkara was beneficial in bringing down spiked blood glucose levels in diabetic animal models.
> Akarkara root extract produced significant antidepressant effects in animal studies.
> Akarkara extract showed a huge improvement in the humoral as well as the cellular component of the immunity.
> Phytochemical screening of Akarkara shows the presence of carbohydrates, proteins, and amino acids.