Aromatic ingredients improve the flavor, texture; taste and shelf life of food are called spices and herbs.
Spices are usually dried part of plants such as roots, seeds bark. These are used whole, crushed or powdered form.
Specific spices:
Ajwain:
Ajwain has aromatic smell and pungent taste. It is used as spice in curries. Ajwain has present essential oil which is the source of thymol. Ajwain is bitter in taste because of the thymol. It is used in biscuit, namkeen, pickles, beverages etc.
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| Ajwain |
Medicinal value:
It is a home remedy for stomach ache. It is used to prevent anorexia and it is value for its stimulant carminative effects.
Aniseed:
Aniseed is a small dried food of herb. It has a flavoring agent due to the presence of oil which is the compound of anthole. It is also known as sweet cumin. Aniseed is usually chewed after meal and it is used in cakes, maggi masala, biscuits, pickles, candies etc. aniseed is also used in curries.
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| Aniseed |
Medicinal value:
It is to improve the digestion. It is used in stomach pain to decrease the uncomfortable situation.
Asafoetida:
Ferula asafoetida is also known as asafoetida. It is the dried gum exuded from the root of ferula asafoetida. It has strong pungent smell. It is available in the market. It is used in curries, samosa, dhal; sambar etc. a pinch of asafoetida gives a flavor when it is added to hot oil.
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| Asafoetida Powder |
Medicinal value:
It is an antimicrobial agent. Asafoetida is used in clearing the digestive system and treating in the bronchitis, whooping cough. It also enhances the level of detoxification enzymes in the body.
Bay leaves:
Bay leaves are the dried leaves of laurel tree with aromatic smell. Bay leaves contain aromatic volatile oil which is used in preparation of pickling spice and in the flavoring of vinegar. Bay leaves are usually used in meat preparations, egg curry, polao, porridge etc for its flavoring agent. But it removes before eating the food.
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| Bay leaves |
Medicinal value:
Bay leaf is used for whitening of teeth. If after brushing in the morning, bay leaves are rubbed on the teeth, teeth become whitish.
Caraway leaves:
Caraway seeds are black in color. It has pungent smell. It contains volatile oil. It also contains D-carvone and D-limonere which are the cause of flavoring of seeds. Caraway seeds are used in biscuits; light curries like potato curry etc. The oil of caraway seeds is used to flavor meat, canned foods, confectionary, flavoring liquor etc.
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| Caraway seeds |
Medicinal value:
Caraway seeds have carminative effect. So, it is used as a home remedy for indigestion. Caraway seeds are used to prevent cold. If caraway seeds are bound with a thin cloth and you can take the smell of seeds, cold is prevented.
Cardamom:
It is the common name for Ellettaria Cardamomum, belonging to the family of gingo. It has a unique taste and it has a unique color. Brownish black seeds also contained in the green shell. It has light aromatic smell. Black seeds contain volatile oil. Cardamom is used for mainly flavoring in sweet preparations. It is used in meat preparations as garam masala. It can be used as whole or powdered. Cardamom is also used for flavoring coffee, tea.
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| Cardamom |
Medicinal value:
It is used as mouth freshener and it prevents headache.
Chillies:
Chilli is used in most of the dishes. It is used in curries, sauces, pickles, chutney and many other dishes. Red chillies are used as dried form as well as powder form. Green raw chillies can be eaten with many foods. Chilli pickle and chilli sauce are mouth watering. In chiense cookery chilli foods are used as side dish foods. Chilli chicken, chilli fish, chilli mutton, chilli sauce are also used in Chinese cookery.
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| Chilli in various form |
Medicinal value:
Chilli contains a compound known as capsaicin which acts like carminative and anti flatulence agent that helps in improving digestion. It stimulates blood circulation. It is also good for sore throat. It has been shown that capsaicin kills pancreatic cancerous cells and slows down the growth of leukemia cells and prevents prostate cancer. Capsaicin of red chilli is used in preparation of ointment which is used in arthritic pain, swelling and inflammation. Chillies are the source of vitamin ‘C’ which protects from scurvy. It boosts immune system and fights against free radicals and saves from many diseases.
Cinnamon:
Cinnamon is delicious spice. It is now easily available in market. It is the thin inner bark of the cinnamon tree. Cinnamon has flavor due to the presence of essential oil in the bark. It is used in sticky form and also powder form. Cinnamon is used in various to improve flavor such as biriyani, polao, many curries, sauces; pickles etc. cinnamon is used for making garam masala powder.
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| Cinnamon |
Medicinal value:
Cinnamon is rich in antioxidant as it contains methyl hydroxy chalcone polymer. Cinnamon protects the body from oxidative damage caused by free radicals. It is used for fighting against infections and it reduces the bad cholesterol (LDL) of body.
Clove:
Clove is a small brownish flower bud of the tree Syzygium aromaticum of Myrtaceae family. Clove contains essential oils. It has good aroma. Clove contains major compound of clove oil known as eugeniol which is a phenolic compound. Eugeniol is the property of antioxidant. For its antioxidant property it prevents the food from turning rancid.
Clove is used in meat preparations for its flavoring agent. It is also used in curries, many sweet dishes. Clove is used as main ingredient in garam masala powder for enhancing the flavor. It is also used in polao as whole form with cinnamon and cardamom.
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| Clove |
Medicinal value:
Cloves are used to improve digestion. It reduces the flatulence, gastritis irritation. Cloves are used to prevent toothache. Cloves have antifungal antioxidant, carminative properties. Cloves have highest antioxidant activity among the spices. Due to its antioxidant properties it boosts the immune system. It fights against the pathogens. It is also used as mouth freshener. Clove oil is used as an analgesic and anesthetic. Mixture of clove oil and zinc oxide is used as filling for teeth cavities. Clove is used to prevent the entering of mosquito into house, if cloves are sticked into half lemon.
Coriander seed:
Coriander is known as ‘DHANIA’ in Indian kitchen. It is the tree of coriandrum sativum. It has a unique taste. Coriander seeds are brown in color. It is popular for its delicate fresh aroma for the presence of essential oil. Coriander seeds are used as whole as well as powder in curries, chutney, vegetables, kachori; samosa etc. Dhania is used to make drinks. It is used as flavoring and thickening agent in cookery.
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| Coriander seeds |
Medicinal value:
Dhania seeds are used to correct digestion problem. It reduces flatulence, vomiting. Coriander seeds contain thalides which increases the level of anticancer protective enzymes
Cumin seeds:
Cumin has strong aroma. It contains 2 – 4 % essential oil. It is used in many curries, candies, polao, soups, lassi, drinks etc. it is used as whole as well as powder.
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| Cumin |
Medicinal value:
It is used as stimulant and carminative agent. It improves the digestion. It reduces flatulence. It cures the cold. It contains a compound known as thalides which increases the level of anticancer protective enzymes in the body.
Fenugreek seeds:
Fenugreek seeds are dark fawn in color. It has astringent aroma. Fenugreek seeds contain soluble and insoluble fibres and also contain oil which is bitter in taste. Oil has strong odor. Though it is bitter, it is used in small quantities in sambar, kadhi. Besides these, methi is also used in laddu, paratha. In India methi laddu and methi paratha are famous. Methi seeds are used with other spices in dhal, potato curry.
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| Fenugreek seeds |
Medicinal value:
Fenugreek seeds maintain the blood glucose level in NIDD (Non Insulin Dependent Diabetes). It maintains the blood glucose level for the presence of fibre in methi. It also prevents the dysentery. You can take methi with butter milk in the treatment of dysentery. Methi is used for hair growth. Methi is soaked in coconut oil over night then this oil can be used. In Pox methi water is taken. Then all pox infection is come out and spread all the body. In this case, there is no second chance to come out of pox infection.
Garlic:
Garlic is famous for its aroma and benefits. It improves the flavor in many dishes. Garlic contains an antibiotic compound known as ‘allicin’ (in active form) which is converted to allicin (active form) by the help of the enzyme named alinase. Allicin breaks down into Allyl disulphide. This compound is responsible for its flavor. When garlic is crushed and that time the cells break and enzyme is released and these compounds are formed.
Garlic is used in many dishes such as egg curry, meat curry, fish curry; soyabean curry etc. Besides these, garlic is used in soups, chutney, pickles, polao, sauce etc.
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| Garlic |
Medicinal value:
Garlic is used in the treatment of digestion problem. Garlic has antibacterial property. So, garlic can fight against the gram positive and gram negative bacteria. Garlic helps to lower the cholesterol level of the body. So, consuming of garlic daily prevents the heart disease. Consuming garlic in every morning in empty stomach is a healthy habit. It helps to prevent cancer. Garlic is good for treatment of infection. Garlic is rubbed on the pimples to cure pimples. Besides these, garlic helps to keep the body warm. So, it is effective for the people who lives in cold weather.
Ginger:
Ginger is one of the healthiest spices. It is the root of the plant zingiber Officinate Roscoe. It contains volatile oil known as gingerol and shogaol. Ginger has unique fragrance and flavors due to the presence oil its volatile oil. There is a mango ginger curcuma amada Roxb, family of zingiberacae. It is less pungent. Because it has flavor of fresh mango mixed with mild turmeric and ginger. Ginger is used for curries, pickles, chutney etc. It is used also paste form as well as powder form. It is also used in beverages like tea, lime juice etc.
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| Ginger |
Medicinal value:
Ginger has antioxidant and anti inflammatory properties. It reduces inflammation and pain in joints. It is also effective for treating migraine headache. So, you can take tea with ginger. Ginger is also effective in alleviating nausea. Ginger helps to decrease intestinal contractions, then neutralize digestive acids and inhibit the ‘vomiting centre’ in the brain. Ginger has a carcinogenic effect. It can kill ovarian cancer cells. Ginger is also effective for prevention of cough. Ginger is also effective for motion sickness. Ginger also helps in irregular menstruation. You can take 2 tablespoon ginger with hot water. It can prevent irregular menstruation.
Mustard:
Mustard is also known as ‘sarso’ in hindi terms. Mustards are the small reddish black, black seeds or white seeds. The taste of mustard seeds is pungent. The leaves of this plant are consumed as vegetables. Mustard seed contains allyl isothiocyanate which is the cause of its flavor. There is variety of uses of mustard. Mustard oil is used as cooking oil which is extracted from mustard seeds. This mustard oil is high pungent. Mustard seeds are used in hot oil at the time of cooking spices in South Indian dish with curry leaves.
Mustard paste is very delicious. It is used in many curries especially in fish curry. Mustard is used in sauce, pickles. It is good preservative. Mustard is used mainly for seasoning.
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| Mustard seeds |
Medicinal value:
Mustard seeds contain sulphur containing compounds named ‘dithiolthiones’. Dithiolthiones protect the body from toxic effects of aflatoxin. The dithiolthione is used as a antischistosomal drug. Mustard is good for cold. It acts as a decongestant. Hot mustard oil with garlic is massaged on the chest to prevent cold. Mustard flour and oil of mustard is effective against saccharomyces.
Nutmeg and mace:
Nutmeg is the seed of the nutmeg tree and the mace is the outer covering of the nutmeg fruit. Mace is orange in color. Both provide good taste. Nutmeg and mace contain essential oil. This oil contains a toxic compound named myristicin. Nutmeg and mace improves the flavor of curry and many other dishes. These spices are used in small amount in dishes such as meat preparations, polao, biriyani etc. It is used as powder form. It is also used in garam masala. Myristicin can lead to delirium and deep stupor. Nutmeg can lead to colic and vomiting.
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| Nutmeg and Mace |
Medicinal value:
Nutmeg is antimicrobial agent. It fights against infections.
Onion:
Onion can vary in size and color. Color of onion is violate and white. Onion contains sulphur which is the responsible for coming out tears from eyes when it is cut. It contains an essential oil. It contains allyl propyl disulphide which is the responsible for its flavor. Dehydrated onions are used in European countries and USA for adding flavor. It is also used for thickness of gravy.
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| Onion in various colors |
Medicinal value:
It is believed that onion maintains the normal blood glucose level. Onion also helps in digestion problem. It is effective for flatulence and dysentery. Onion is also reduces the body cholesterol level and prevent heart disease. Kidney patients also can eat onion in large amount. Onion contains sulphur compound that fight against the gram positive and gram negative bacteria. It also helps in inhibiting the growth of aspergillus and fungi. Onion has stimulative, diuretic and expectorant properties. It is also good for hair fall. Onion juice is used on the scalp to treat hair fall. Besides these, onion juice is used to treat the crack of leg.
Poppy seeds:
Poppy seeds are very popular and tasty spice in Indian kitchen. The color of poppy seeds is dark cream color. Oil of poppy seed is used for salads. Poppy seeds are used in bread, cakes for topping. This used in many curries like jhinge alu, alur dum. It is used for thickening the curry.
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| Poppy seeds |
Medicinal value:
Poppy seeds have antioxidant and anti inflammation properties which help in boosting the immunity of the body.
Peeper:
Peeper is a dried small round berry of a tropical vine with small white flower. It produces in Kerala. Pepper contains alkaloid peperine which is the responsible for bitter taste of black pepper. Pepper contains the pungency and aroma of its. Pepper also contains alkaloids compounds such as chavirine, peporidine, piperethine. It has aromatic odor due to the presence of volatile oil in the cells of pericarp. Pepper contains crude fire. When dried, the spice is called pepper corn. It is used as whole or crushed. Ground pepper is used in many dishes for seasoning. Ground pepper is used in Noodles, soups, salads, boiled eggs, egg poached, sandwich, chips etc. pepper corns are used in meat preparations, curry, polao, fried rice etc. Pepper is used for adding flavor to dishes. Sometimes pepper is adulterated with papaya seeds.
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| Pepper |
Medicinal value:
Adding pepper in dishes is good for health. Pepper improves the digestion. It reduces the headache. It is very effective for throat infections. It is used along with hot milk. As a home remedy pepper is used to treat cough and chest congestion. It is also good for rheumatism (pain in the joint and muscles) and muscular pain.
Saffron:
Saffron is the spices of the tree Crocus Sativas. This tree is cultivated in dry land in Kashmir Valley. Saffron has the delicate aroma. It is used for its flavor and yellow color. Saffron contains essential oil crocin and it also contains crocerin which is the responsible for its flavor. Saffron is the most costly spice in the world. To make one ounce of pure saffron, 75,000 flowers are needed. Saffron is used in porridge, biriyani, sweet dishes such as srikhand, ice – cream, kesar milk, rasmalai, sandesh, thandai etc.
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| Saffron |
Medicinal value:
Saffron has a sedative properties and used for eye infection and also used in milk for glowing skin.
Turmeric:
Turmeric is the root. It is cultivated under the ground. It is the dried aromatic yellow color root. It contains essential oil. It contains curcumin which is the responsible for its color. It is used for its coloring agent in cooking. It is used in paste as well as powder form. It is used in all curries such as meat, potato, fish, egg etc. it is also used in sambar, dhal, khichdi. Turmeric is adulterated with metanil yellow.
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| Turmeric Powder |
Medicinal value:
Turmeric has many health benefits. It is an antimicrobial, anticarcinogenic, antioxidant property. Turmeric detoxifies harmful drugs or chemicals. Turmeric helps in improving digestion. It reduces stomach irritation by increasing the mucin content of gastric juice. It is also used to relieve cough, cold. Turmeric fights against the bacterial infection due to its antimicrobial properties. Turmeric reduces the cholesterol level of the body.
Herbs
Herbs are used to improve flavor in cooking and these are used as health benefits. Some herbs are-
Celery-
The scientific name is Apium Graveoleus. It is used as a salad ingredient. It is used in soups, salads, chinese dishes. It is used raw.
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| Celery leaves |
Health benefits:
It has the antioxidant property. It boosts immune system and it is rich source of fibre helps to reduce cholesterol level and weight loss.
Mint leaves-
Mint is an aromatic herb. It contains an essential oil known as peppermint oil. This oil is used in tooth paste, gum confectionary, perfumes etc. The components of peppermint oil are menthol, methyl acetate, methyl isovalerate and menthone.
Mint leaves are used for beverages. It is also used for salad for garnishing. Mint leaves are used in making flavoring tea, polao, chutney; panipuri water etc. Mint is also used in many curries.
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| Mint leaves |
Health benefits:
Mint improves the digestion. It has an antioxidant property. It helps to improve immune system. Mint candy or gum works as a mouth freshener. To control thirst you should brush with mint paste. It works well.
Coriander:
Coriander leaves are the most uses herbs for garnishing foods. It has a delicate aroma. It is mainly used to improve flavor. It is dark green in color. It is used in making chutney, sauces, paratha. Coriander chutney is very delicious. This chutney can be eaten with different item of pokora. Coriander leaves add flavor to dhal, sambar, curries. Now days chicken is prepared with coriander leaves.
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| Coriander leaves |
Health benefits:
It helps in improving digestion. It prevents nausea and vomiting. Coriander leaves lower the level of bad cholesterol (LDL) and raises the level of good cholesterol (HDL). It is an antioxidant property. It helps to protect the body against oxidative damage.
Curry leaves:
Curry leaves is used the most in South Indian dishes. It is used a vomiting agent. Curry leaves make the food healthy and tasty with its pleasant aroma. Curry leaves are used in sambar, dhal, chutney, curry, meat, fried foods etc. It is used in many recipes like pulihora.
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| Curry leaves |
Health benefits:
Animal studies at NIN (2000-2001) have proved that curry leaves have an antilipidemic effect and low glycaemic effect.
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