According to the international organization for standardization there is no clear-cut division between spices or condiments. It implies to such natural plant or vegetable products or mixtures thereof used whole or in ground forms for imparting flavour and aroma to the food substances. Spices are usually dried roots, barks or seeds used whole, crushed or powdered.
TYPES OF SPICES:
- Ajwain: With its Characteristic aromatic smell and pungent taste ajwain is widely used as spice in Curries. it is used in biscuits, rusk, Pickles, beverages and pan mixtures.
- Medicinal value: It is a household remedy for indigestion.
- Asafoetida: It is an oleo gum resin excluded from the rhizome or root of ferula asafoetida. It is used in seasonings of rasam sambhar and lemon rice.
- Medicinal value: It is used as an anti-microbial agent.
- Black caraway seeds: These are black seeds it contains about 5% volatile oil.
- Medicinal value: When consumed, black seed has shown to have multiple health benefits and made in asthma, high cholesterol, diabetes, inflammation, autoimmune disorders.
- Cardamom: It is the common name of species belonging to the ginger family whose aromatic seeds are used as a spice. The fruit contain brownish black seeds which have about 2 to 10% volatile oil with the characteristic pleasant odour. It is mainly used for flavouring cookies, breads, cakes and preserves.
- Chillies: They occur in different size, shapes and colour shades. Ground chilies are used in Indian gravies and veg dishes. It is used in making chutneys, sources, Pickles, dehydrated chilies and in day-to-day preparations. Dry chillies are used in seasoning.
- medicinal value: It stimulates blood circulation it is good for sore throat.
- Cinnamon: Cinnamon is among the world’s most frequently consumed spices and is relatively inexpensive. It is a thin inner bark of the cinnamon tree. The bar contains 1% essential oil. It is used.It is a small reddish flower bud of the tropical Evergreen tree.
- Medicinal value: Clove and clove oil are extensively used in many households as an aid to combat minor ailments like indigestion, toothache etc among the spice’s cloves are reported to have the highest antioxidant activity.
- Cumin seeds: It is a pungent, sharp and astringent. It contains 2 to 4% essential oil. The seeds are frequently used in Curry and seasoning.
- Medicinal value: Cumin seeds contain bio active substances which increase the levels of anti-cancer protective enzymes in the body.
- Fenugreek seeds: The seeds contain soluble and insoluble fibre. It is bitter in taste and used in the small quantities in seasonings.
- Medicinal value: Fenugreek seeds aid in maintaining the blood glucose levels for diabetic patients.
- Turmeric: It is a ground, dried, aromatic root. It contains 5% essential oil. The colouring substance is known as curcumin. It is used in the grounded form in the preparation of curries, meat, Pickles and as a colouring agent.
- Medicinal value: It is used to relieve sore throat, cough, cold and posse’s antioxidant and anti-carcinogenic properties.