Assignment 1 by Anupam Mishra Roll No 62,Reg No 10801912

8/4/2019 Assignment 1 by Anupam Mishra Roll No 62,Reg No 10801912

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SUBMITEDTO:-SH

WETAMAM

2011

ASSIGNMENT1OFNUTRITION&

FOODAS

THETICS

In this assignment I have described the importance of spices,herbs and

contigments.I have also written about the role they play in Indiancoockery and a little about their history and medeceinal effects.

ANUPAM MISHRA

REG NO. 10801912

ROLL NO:SE113A62


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SPICES,HERBS&CONTIGMENTS

A spice is a driedseed,fruit,root,bark, orvegetative substanceused

innutritionallyinsignificant quantities as afood additiveforflavor,color, or as

apreservativethat kills harmful bacteria or prevents their growth. In the kitchen, spices

are distinguished fromherbs, which areleafy, greenplantparts used forflavoring.

Many spices are also used for other purposes, such asmedicine,religious

rituals,cosmetics,perfumery, or eating asvegetables. For example,turmericis also used as

apreservative;liquoriceas amedicine;garlicas avegetable. In some cases they are

referred to by different terms.
http://en.wikipedia.org/wiki/Seedhttp://en.wikipedia.org/wiki/Seedhttp://en.wikipedia.org/wiki/Seedhttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Roothttp://en.wikipedia.org/wiki/Roothttp://en.wikipedia.org/wiki/Roothttp://en.wikipedia.org/wiki/Barkhttp://en.wikipedia.org/wiki/Barkhttp://en.wikipedia.org/wiki/Barkhttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Nutritionhttp://en.wikipedia.org/wiki/Nutritionhttp://en.wikipedia.org/wiki/Nutritionhttp://en.wikipedia.org/wiki/Food_additivehttp://en.wikipedia.org/wiki/Food_additivehttp://en.wikipedia.org/wiki/Food_additivehttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Food_coloringhttp://en.wikipedia.org/wiki/Food_coloringhttp://en.wikipedia.org/wiki/Food_coloringhttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Leafhttp://en.wikipedia.org/wiki/Leafhttp://en.wikipedia.org/wiki/Leafhttp://en.wikipedia.org/wiki/Planthttp://en.wikipedia.org/wiki/Planthttp://en.wikipedia.org/wiki/Planthttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Medicinehttp://en.wikipedia.org/wiki/Medicinehttp://en.wikipedia.org/wiki/Medicinehttp://en.wikipedia.org/wiki/Ritual#Religious_ritualshttp://en.wikipedia.org/wiki/Ritual#Religious_ritualshttp://en.wikipedia.org/wiki/Ritual#Religious_ritualshttp://en.wikipedia.org/wiki/Ritual#Religious_ritualshttp://en.wikipedia.org/wiki/Cosmeticshttp://en.wikipedia.org/wiki/Cosmeticshttp://en.wikipedia.org/wiki/Cosmeticshttp://en.wikipedia.org/wiki/Perfumeryhttp://en.wikipedia.org/wiki/Perfumeryhttp://en.wikipedia.org/wiki/Perfumeryhttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Liquoricehttp://en.wikipedia.org/wiki/Liquoricehttp://en.wikipedia.org/wiki/Liquoricehttp://en.wikipedia.org/wiki/Medicinehttp://en.wikipedia.org/wiki/Medicinehttp://en.wikipedia.org/wiki/Medicinehttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Medicinehttp://en.wikipedia.org/wiki/Liquoricehttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Perfumeryhttp://en.wikipedia.org/wiki/Cosmeticshttp://en.wikipedia.org/wiki/Ritual#Religious_ritualshttp://en.wikipedia.org/wiki/Ritual#Religious_ritualshttp://en.wikipedia.org/wiki/Medicinehttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Planthttp://en.wikipedia.org/wiki/Leafhttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Preservativehttp://en.wikipedia.org/wiki/Food_coloringhttp://en.wikipedia.org/wiki/Flavorhttp://en.wikipedia.org/wiki/Food_additivehttp://en.wikipedia.org/wiki/Nutritionhttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Barkhttp://en.wikipedia.org/wiki/Roothttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Seed


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CLASSIFICATION AND TYPES:

LIST OF HERBS AND SPICES

Grouping by plant part:

Spices can be grouped as:

Dried fruitsor seeds, such asfennel,mustard, andblack pepper. Arils, such asmace. Barks, such ascinnamonandcassia. Driedflower buds, such ascloves. Stigmas, such assaffron. Rootsandrhizomes, such asturmeric,gingerandgalingale. Resins, such asasa foetida

Common spice mixtures

Baharat(Arab world, and theMiddle Eastin general) Berbere(EthiopiaandEritrea) Chimichurri(ArgentinaandUruguay) Colombo (paprika,cumin,coriander,nutmeg,ginger,black pepper,star

anise,cardamom,cloves,mustard grains,saffron)

Chili powder Curry powder Five bays Five-spice powder(China) Herbes de Provence(SouthernFrance) Jerk spice(Jamaica) Khmeli suneli(Georgia)
http://en.wikipedia.org/wiki/Dried_fruithttp://en.wikipedia.org/wiki/Dried_fruithttp://en.wikipedia.org/wiki/Fennelhttp://en.wikipedia.org/wiki/Fennelhttp://en.wikipedia.org/wiki/Fennelhttp://en.wikipedia.org/wiki/Mustard_seedshttp://en.wikipedia.org/wiki/Mustard_seedshttp://en.wikipedia.org/wiki/Mustard_seedshttp://en.wikipedia.org/wiki/Black_pepperhttp://en.wikipedia.org/wiki/Black_pepperhttp://en.wikipedia.org/wiki/Black_pepperhttp://en.wikipedia.org/wiki/Arilhttp://en.wikipedia.org/wiki/Arilhttp://en.wikipedia.org/wiki/Mace_(spice)http://en.wikipedia.org/wiki/Mace_(spice)http://en.wikipedia.org/wiki/Mace_(spice)http://en.wikipedia.org/wiki/Barkhttp://en.wikipedia.org/wiki/Barkhttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Cinnamomum_aromaticumhttp://en.wikipedia.org/wiki/Cinnamomum_aromaticumhttp://en.wikipedia.org/wiki/Cinnamomum_aromaticumhttp://en.wikipedia.org/wiki/Flower_budhttp://en.wikipedia.org/wiki/Flower_budhttp://en.wikipedia.org/wiki/Flower_budhttp://en.wikipedia.org/wiki/Cloveshttp://en.wikipedia.org/wiki/Cloveshttp://en.wikipedia.org/wiki/Cloveshttp://en.wikipedia.org/wiki/Stigmahttp://en.wikipedia.org/wiki/Stigmahttp://en.wikipedia.org/wiki/Saffronhttp://en.wikipedia.org/wiki/Saffronhttp://en.wikipedia.org/wiki/Saffronhttp://en.wikipedia.org/wiki/Roothttp://en.wikipedia.org/wiki/Roothttp://en.wikipedia.org/wiki/Rhizomehttp://en.wikipedia.org/wiki/Rhizomehttp://en.wikipedia.org/wiki/Rhizomehttp://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Gingerhttp://en.wikipedia.org/wiki/Gingerhttp://en.wikipedia.org/wiki/Gingerhttp://en.wikipedia.org/wiki/Galingalehttp://en.wikipedia.org/wiki/Galingalehttp://en.wikipedia.org/wiki/Galingalehttp://en.wikipedia.org/wiki/Resinhttp://en.wikipedia.org/wiki/Resinhttp://en.wikipedia.org/wiki/Asa_foetidahttp://en.wikipedia.org/wiki/Asa_foetidahttp://en.wikipedia.org/wiki/Asa_foetidahttp://en.wikipedia.org/wiki/Baharathttp://en.wikipedia.org/wiki/Baharathttp://en.wikipedia.org/wiki/Arab_worldhttp://en.wikipedia.org/wiki/Arab_worldhttp://en.wikipedia.org/wiki/Arab_worldhttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Berberehttp://en.wikipedia.org/wiki/Berberehttp://en.wikipedia.org/wiki/Ethiopiahttp://en.wikipedia.org/wiki/Ethiopiahttp://en.wikipedia.org/wiki/Ethiopiahttp://en.wikipedia.org/wiki/Eritreahttp://en.wikipedia.org/wiki/Eritreahttp://en.wikipedia.org/wiki/Eritreahttp://en.wikipedia.org/wiki/Chimichurrihttp://en.wikipedia.org/wiki/Chimichurrihttp://en.wikipedia.org/wiki/Argentinahttp://en.wikipedia.org/wiki/Argentinahttp://en.wikipedia.org/wiki/Argentinahttp://en.wikipedia.org/wiki/Uruguayhttp://en.wikipedia.org/wiki/Uruguayhttp://en.wikipedia.org/wiki/Uruguayhttp://en.wikipedia.org/wiki/Paprikahttp://en.wikipedia.org/wiki/Paprikahttp://en.wikipedia.org/wiki/Paprikahttp://en.wikipedia.org/wiki/Cuminhttp://en.wikipedia.org/wiki/Cuminhttp://en.wikipedia.org/wiki/Cuminhttp://en.wikipedia.org/wiki/Corianderhttp://en.wikipedia.org/wiki/Corianderhttp://en.wikipedia.org/wiki/Corianderhttp://en.wikipedia.org/wiki/Nutmeghttp://en.wikipedia.org/wiki/Nutmeghttp://en.wikipedia.org/wiki/Nutmeghttp://en.wikipedia.org/wiki/Gingerhttp://en.wikipedia.org/wiki/Gingerhttp://en.wikipedia.org/wiki/Gingerhttp://en.wikipedia.org/wiki/Black_pepperhttp://en.wikipedia.org/wiki/Black_pepperhttp://en.wikipedia.org/wiki/Black_pepperhttp://en.wikipedia.org/wiki/Star_anisehttp://en.wikipedia.org/wiki/Star_anisehttp://en.wikipedia.org/wiki/Star_anisehttp://en.wikipedia.org/wiki/Star_anisehttp://en.wikipedia.org/wiki/Cardamomhttp://en.wikipedia.org/wiki/Cardamomhttp://en.wikipedia.org/wiki/Cardamomhttp://en.wikipedia.org/wiki/Clovehttp://en.wikipedia.org/wiki/Clovehttp://en.wikipedia.org/wiki/Clovehttp://en.wikipedia.org/wiki/Mustard_seedshttp://en.wikipedia.org/wiki/Mustard_seedshttp://en.wikipedia.org/wiki/Saffronhttp://en.wikipedia.org/wiki/Saffronhttp://en.wikipedia.org/wiki/Saffronhttp://en.wikipedia.org/wiki/Chili_powderhttp://en.wikipedia.org/wiki/Chili_powderhttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Five-spice_powderhttp://en.wikipedia.org/wiki/Five-spice_powderhttp://en.wikipedia.org/wiki/Chinahttp://en.wikipedia.org/wiki/Chinahttp://en.wikipedia.org/wiki/Chinahttp://en.wikipedia.org/wiki/Herbes_de_Provencehttp://en.wikipedia.org/wiki/Herbes_de_Provencehttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Jamaican_jerk_spicehttp://en.wikipedia.org/wiki/Jamaican_jerk_spicehttp://en.wikipedia.org/wiki/Jamaicahttp://en.wikipedia.org/wiki/Jamaicahttp://en.wikipedia.org/wiki/Jamaicahttp://en.wikipedia.org/wiki/Khmeli_sunelihttp://en.wikipedia.org/wiki/Khmeli_sunelihttp://en.wikipedia.org/wiki/Khmeli_sunelihttp://en.wikipedia.org/wiki/Jamaicahttp://en.wikipedia.org/wiki/Jamaican_jerk_spicehttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Herbes_de_Provencehttp://en.wikipedia.org/wiki/Chinahttp://en.wikipedia.org/wiki/Five-spice_powderhttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Chili_powderhttp://en.wikipedia.org/wiki/Saffronhttp://en.wikipedia.org/wiki/Mustard_seedshttp://en.wikipedia.org/wiki/Clovehttp://en.wikipedia.org/wiki/Cardamomhttp://en.wikipedia.org/wiki/Star_anisehttp://en.wikipedia.org/wiki/Star_anisehttp://en.wikipedia.org/wiki/Black_pepperhttp://en.wikipedia.org/wiki/Gingerhttp://en.wikipedia.org/wiki/Nutmeghttp://en.wikipedia.org/wiki/Corianderhttp://en.wikipedia.org/wiki/Cuminhttp://en.wikipedia.org/wiki/Paprikahttp://en.wikipedia.org/wiki/Uruguayhttp://en.wikipedia.org/wiki/Argentinahttp://en.wikipedia.org/wiki/Chimichurrihttp://en.wikipedia.org/wiki/Eritreahttp://en.wikipedia.org/wiki/Ethiopiahttp://en.wikipedia.org/wiki/Berberehttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Arab_worldhttp://en.wikipedia.org/wiki/Baharathttp://en.wikipedia.org/wiki/Asa_foetidahttp://en.wikipedia.org/wiki/Resinhttp://en.wikipedia.org/wiki/Galingalehttp://en.wikipedia.org/wiki/Gingerhttp://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Rhizomehttp://en.wikipedia.org/wiki/Roothttp://en.wikipedia.org/wiki/Saffronhttp://en.wikipedia.org/wiki/Stigmahttp://en.wikipedia.org/wiki/Cloveshttp://en.wikipedia.org/wiki/Flower_budhttp://en.wikipedia.org/wiki/Cinnamomum_aromaticumhttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Barkhttp://en.wikipedia.org/wiki/Mace_(spice)http://en.wikipedia.org/wiki/Arilhttp://en.wikipedia.org/wiki/Black_pepperhttp://en.wikipedia.org/wiki/Mustard_seedshttp://en.wikipedia.org/wiki/Fennelhttp://en.wikipedia.org/wiki/Dried_fruit


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Masalas, includinggaram masala(India) Old Bay seasoning (a commercial blend from theUnited States) Panch phoron(Bangladesh) Poultry seasoning (sage, thyme, onion and others common in the United States) Pumpkin pie spice(United States) Quatre pices(France) Ras el hanout(Middle East/North Africa) Shichimi togarashi(Japan) Za'atar(Middle East)

Indian cooking is more about flavoring. Seasoning and tempering is an essential need in

all parts of India. India is known for its versatile variety in cooking and owing to urban

residency there is an easy transition of adopting cooking trends. Meals are generally of

gourmet nature in any part of India. Generally the culinary trends are related to the local

produce.

Indian cooking is more about flavoring. Seasoning and tempering is an essential need in

all parts of India. India is known for its versatile variety in cooking and owing to urban
http://en.wikipedia.org/wiki/Masalahttp://en.wikipedia.org/wiki/Masalahttp://en.wikipedia.org/wiki/Garam_masalahttp://en.wikipedia.org/wiki/Garam_masalahttp://en.wikipedia.org/wiki/Garam_masalahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Panch_phoronhttp://en.wikipedia.org/wiki/Panch_phoronhttp://en.wikipedia.org/wiki/Bangladeshhttp://en.wikipedia.org/wiki/Bangladeshhttp://en.wikipedia.org/wiki/Bangladeshhttp://en.wikipedia.org/wiki/Pumpkin_pie_spicehttp://en.wikipedia.org/wiki/Pumpkin_pie_spicehttp://en.wikipedia.org/wiki/Quatre_%C3%A9piceshttp://en.wikipedia.org/wiki/Quatre_%C3%A9piceshttp://en.wikipedia.org/wiki/Ras_el_hanouthttp://en.wikipedia.org/wiki/Ras_el_hanouthttp://en.wikipedia.org/wiki/North_Africahttp://en.wikipedia.org/wiki/North_Africahttp://en.wikipedia.org/wiki/North_Africahttp://en.wikipedia.org/wiki/Shichimi_togarashihttp://en.wikipedia.org/wiki/Shichimi_togarashihttp://en.wikipedia.org/wiki/Japanhttp://en.wikipedia.org/wiki/Japanhttp://en.wikipedia.org/wiki/Japanhttp://en.wikipedia.org/wiki/Za%27atarhttp://en.wikipedia.org/wiki/Za%27atarhttp://en.wikipedia.org/wiki/Za%27atarhttp://en.wikipedia.org/wiki/Japanhttp://en.wikipedia.org/wiki/Shichimi_togarashihttp://en.wikipedia.org/wiki/North_Africahttp://en.wikipedia.org/wiki/Ras_el_hanouthttp://en.wikipedia.org/wiki/Quatre_%C3%A9piceshttp://en.wikipedia.org/wiki/Pumpkin_pie_spicehttp://en.wikipedia.org/wiki/Bangladeshhttp://en.wikipedia.org/wiki/Panch_phoronhttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Garam_masalahttp://en.wikipedia.org/wiki/Masala


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residency there is an easy transition of adopting cooking trends. Meals are generally of

gourmet nature in any part of India. Generally the culinary trends are related to the local

produce. The condiments and spices are internally imported in case the local area does

not have the produce.

There are various ways of using the spices. For e.g. in the rice variety like kichdi, pulav

or biryani it is a traditional to use whole spices in the pure form. This adds to the flavor

and the aroma is felt as the food is being cooked. The advantage of using spice is

flavoring and moreover it aids to build the appetite. Desserts are also aided with spices

like cinnamon or cardamom that lend a distinct flavor and beneficial for digestion.

Any Indian home has a traditional stocking of the choicest spices and in many kitchens

we find masalas or mixtures that are typically related to the type of cooking. It is a

common trend to use the garam masala in North Indian style and this is a huge list of

spices gently ground to a fine mixture. A pinch of the same is enough to whet the

appetite. South Indian sambar is also a variety of spice and asafetida is a normal

inclusion.

Herbal remedies are also utilized with standardized spices. It is common to treat the

stomach flatulence with a concoction of jeera in boiling water. It is also believed that a

mixture of asafetida applied on the stomach relives gas problems. Spices also have the

property to fight bacteria and hence the same is used in storing pickles. Apart from the

flavor spices also help in preserving the food for a long time.

Roots like Ginger, Garlic and Turmeric are very high in their medicinal properties.

Ginger is very good for alleviating sinus troubles and garlic is a good for balancing

cholesterol in the body. Turmeric is purely and antiseptic and also known to loosen

phlegm in the body during common cold. Clove with its distinct flavoring is an essential

part of Indian cooking. The tangy taste of kokum in Indian cooking is very common in

India


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CUMIN

Almost everyone who loves curry knows cumin as one of its main ingredients, some by its

name, some know it by its shape and most people confuse it with caraway seeds.

The little cumin was born in Western Asia, a couple of thousand years ago. It belongs to the

corriander family.It has found mention in Biblical works, Isaiah xxvii. 25 and 27, and

Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. It finds mention in the

list of medicinal plants that were in use in Egypt in 1550 BC. The ancient Egyptians used it

both to flavor their meats and to mummify their dead. Pliny has also mentioned the qualities

of the cumin in his writings and he has called it the best of condiments. So we can gather it

was cultivated not only in West Asia but also the Eastern and Southern European areas,

specially the warm temperate climate zones. Today it is cultivated across India, Iran,

Indonesia, China and the South Mediterranean. Cumin is frequently used in Mexican dishes

such as chili con carne and hot tamales.

idnetities!!!.


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It was also used in native medicine in Southern European cultures, Indian as well as Chinese

traditional medicine. However, its most common use today is as a flavoring in cuisine, an

essential part of curry powder and it is now imported from Indian cities like Mumbai and

Calcutta, Morocco, Sicily and even Malta (where it is called Hot Cumin because they call

anise sweet cumin).

The seed itself is largely used in centenary medicine. The main composition is a mixture of

cymol or cymene and cuminic aldehyde. The seed is useful as a stimulant, especially

digestive stimulant and when eaten with curd, helps clear the system of accumulated waste

materials. Its carminative qualities are traditionally considered superior to that of fennel or

anise. However, it does not have a very agreeable taste, unlike fennel, so is now used mostly

as a carminative in animal medicine.

In traditional Eastern medicine systems, cumin seeds are used extensively to stop morning

sickness, jaundice, nausea, vomiting, colic. It can cure diarrhea and dysentery, in addition to

being a calming food, to induce sleep. Scientists in Israel and India are also studying its anti-

caricenogenic properties, it has been fund, in some cases, to block the growth of a cancerous

chromosome by up to 83%.

In addition to all these, it is a powerful anti-bacterial and a cumin decoction protects against

hookworm infections too.

An old wives tale is that cumin seeds mixed with milk and honey, taken once daily during

pregnancy eases childbirth, helps in development of the baby and even increases lactation. In

traditional medicine, it has also found great favor as a corrective for flatulence and

indigestion. It is supposed to increase lactation and reduce nausea in pregnancy.

It enjoys wide culinary uses, In addition to being an inseparable part of the Indian

curry masala, it is also used as a part of the marinade for meats in Eastern, Middle Eastern


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Mexican, Portuguese and Spanish cuisine. It finds a lot of use in stews, especially of lamb

and chicken dishes. Since it has a very strong and sharp taste, it can be used to flavor steamed

rice, toss aubergines, beans and cakes. In some things like Portuguese sausages it is an

essential spice but in Central Europe it is mostly used to spice cheese. It is used as a pickling

ingredient in cabbage and sauerkraut. In the Middle East it is used in fish dishes, grills and

stews. Cumin together with caraway flavors Kummel, the famous German liquer

TURMERIC

Turmeric- it is nature's gift to infection ridden human body. Besides giving a characteristic

healthy hue to foods, it adds a lot of medicinal value to the daily meal.

Asian food, generically, is perceived to be spicier than its western counterpart. Though this

was true for a long time, the reason does not happen to be taste or color alone.

In the tropical climates, the presence of various types of bacteria and other micro-organisms

makes it necessary to set up a food system that, while nourishing the body, takes care of its

defense system too. Cooking methods play an important role and so do condiments and

spices. There are various spices that are used across Asia, indeed, in other tropical countries


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too.

In Indian food, the basic spices that one can find in every main course, across the length and

breadth of the country are turmeric and cumin seeds. The influence of Central Asian

invasions is seen in the foods but by and large turmeric based (or at least using) cuisine is pan

Indian.

Turmeric is one of the strongest Antiseptics known to man. Its healing properties are beyond

belief. In India, it is used in cooking without even a second thought to its medicinal

properties.

Turmeric is a rhizome of the biological familyZingiberaceae. In fact its close relation to the

ginger family is reflected in its Chinese name jianghuang, which literally means yellow

ginger.

Though it is a produce of South East Asia, it traveled to China before the seventh century and

also spread across Polynesian islands as far as Hawaii and even Easter islands. It has been

mentioned in the Vedas, carries a Sanskrit name and was commonly used as a medicine in

ancient India and China.

It s brilliant golden yellow color is because of the presence of the curcumin chemical that

also makes it a brilliant and active dye. It is aromatic and is considered to be a stimulant for

body systems. Apart from having excellent antiseptic and antibacterial properties, it has been,

since time immemorial, considered good for strengthening the stomach and as a blood

purifier.

Traditionally, it has been considered good as an expectorant for childrens irritating cough,

dissolved in milk. Grandmas across Asia recommend a glassful of milk with two

teaspoonfuls of turmeric to asthmatic and bronchitic children. It is said to have the ability to

clear phlegm and reduce spasms of asthma also. Turmeric powder combined with caraway

seeds or bishops weed is considered an effective cure for colds in children.


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For people suffering from skin disorders like spots, acne, dryness or discoloration of any

kind, turmeric is a God-send. A paste of turmeric, fresh cream and sandalwood powder

makes for an excellent rejuvenating cream, especially for dry, discolored or ageing skin. The

turmeric gives a glow to the skin, while cream keeps it soft. In fact this was one of the best

kept secrets of ancient Indian cosmetic knowledge, and royal ladies as well as commoners

have been using it for centuries. Even today, in India, turmeric is considered an essential part

of a rejuvenating face mask, that needs nothing but natural ingredients, usually off the

kitchen shelf.

In aid of beauty, turmeric also helps remove adipose tissue and cuts through cellulite from

the body. In fact, mixed with honey in equal proportions and taken twice a week works

wonders for reducing body weight, by cleansing the toxins and water retention, making the

body look slimmer and toned.

When mixed with buttermilk or diluted yoghurt, it is an excellent cure for stomach disorders

and when made into a paste, it rejuvenates the liver. For expelling intestinal worms, turmeric

juice (of raw rhizomes), taken daily, is very effective.

The list of its uses is endless, it would seem. But today, its best and most recognized use is as

an essential part of curry powders, and is responsible for their strong colors. Usually, curry

powder contains 24% of ginger by weight. It also forms an intrinsic part of Indian

preservative foods like pickles and wafers. Indeed, it is hard to imagine an Indian dish

without turmeric.

Ayurveda, the oldest documented science of food systems as diagnostic and thereuptic,

specifies turmeric as a cooling spice, essential for a pitta diet ----people withpitta diet are

said to develop a good amount of determination, energy and determination. Ancients

consider this to be a good state to be in. It has been prescribed as an essential part of food to

cure flatulence and remove toxins from the blood.

Turmeric , most associated with hot, pungent, dark colored curries, is more of a medicine


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than a taste enhancer, and we need to learn this from the forefathers of medicinal sciences in

Asia, particularly India and China.

While vegetables, meats and fish are constant ingredients in foods all over the world, it is the

addition of herbs and spices that provide each cuisine its distinctive flavor.

Herbs and spices are an indispensable part of cuisine. The exotic sour, spicy, or sweet flavors are

often achieved due to them. Like Asian cuisine, a large number of Thia dishes need a paste base,

into which the herbs and spices are incorporated. The chief ingredient, be it chicken or fish, often

goes in last. Each herb and spice has its own distinct taste, and the confluence of a few create

flavors that make a cuisine relished the world over. Credit can be given to these popular Thai

herbs and spices.

"Phrik" or Chilli

The most fiery of the Thai chilies is the bird's eye chili pepper, also known as phrik khii nuu.

This little firecracker packs in a mighty punch, often taking people by surprise. A slightly milder

Thai chili is sometimes called the Thai Ornamental, and comes from a curious looking plant on


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which the gravity-defying peppers point upward. During their growth stage, they go from green

to yellow, orange, and finally red. Chilies are among the spices that give Thai foods their

trademark pungency, but they may be too hot to handle for some.

"KRA-THIAM" OR GARLIC

For centuriesgarlichas held a special place for the various benefits that it provides. It was fed to

soldiers before they went into war, and used in popular fiction to repel vampires! In reality,

garlic does have many great properties, from boosting the immune system to thinning the blood

and loweringcholesterol. Garlic is a very important ingredient in eastern cuisine, and critical to

the flavor of the food.
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"KHING" OR GINGER

Root Gingeror ginger as it more commonly known, is the underground stem of the ginger plant.

The sharp tart taste of ginger comes from the volatile oils contained in it. Certain studies have

shown ginger to increase the motility of the gastrointestinal tract and have analgesic, sedative,

antipyretic and antibacterial properties. The root is either used whole or in the form of a paste in

food. Only small amounts of ginger must be used, as its flavor can overwhelm the food. Gingeris a perennial plant, distinguished by the white and yellowish-greenish flowers it produces, aswell as its thick and long twisting rhizoid (stem). The ginger plant is known to have originated in

China, however it has since then been cultivated in many other countries, including: India, South

West Asia, West Africa and the Caribbean. The plant is famous for its concentrated, spicy

aroma, which can be attributed to the fact that it is composed of up to 3% natural essential oils.

The rhizoid is the part of the plant which is generally sold and used today. It has been made

widely available for eating and for the use of flavoring foods. It is also ground up and processed

into all sorts of powders, tinctures, crystals, tonics and flavorings and then marketed in health

food stores.

Below I have listed the top 10 health benefits attributed to this multi functional root:
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1. Ginger has carminative properties (anti spasmic) and can be used to calm in upsetstomach, providing relief for the relief of bloating and gas.

2. The intake of ginger helps stimulate the secretion of mucus, quieting your cough andsoothing any scratchiness I your throat.

3. Ginger has been proven (in multiple studies) to treat feelings of nausea, particularly in theform of seasickness, morning sickness, motion sickness and as a side effect of

chemotherapy.

4. Ginger contains anti viral, anti toxic, and anti fungal properties, and is used for theprevention of and treatment against the common cold.

5. Ginger acts as an antihistamine and aids in the treatment of allergies.6. Ginger displays anti inflammatory properties and can be used to treat rheumatoid

arthritis, osteoarthritis, and various other muscular disorders. The chemical components

of the root are instrumental in inhibiting the biosynthesis of prostaglandins which are

responsible for causing inflammation. Thus the root has proven to be a highly effective

form of treatment, in some cases, even more so than the NSAID's that are traditionally

prescribed.

7. Ginger contains special enzymes responsible for catalyzing the proteins in your food,thus aiding in digestion and the prevention of cramps. The ancient Greeks used to eat

ginger after a large meal in order to ease the digestion process.

8. Due to its promotion of mucus secretion, ginger protects against the development ofulcers, unwanted holes in the lining of your stomach.

9. Ginger has proven to help lower your cholesterol levels and prevent the formation ofblood clots.

10.Ginger is often used to settle an upset stomach or treat severe stomach ailments such asdyspepsia or colic. It is frequently used today in developing countries to treat diarrhea.

"KHA" OR GREATER GALANGA


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Greater Galanga or Alpinia Galanga, is a herb used extensively in Thai cooking. It is a plant of

the ginger family. There are four more plants known as Galangal, and they are often referred to

as blue ginger or Thai ginger. This herb is commonly used in Thai soups and curries in the form

of fresh chunks or slices. It may also be mashed and mixed into curry paste, or used dried and

powdered.

"MAENG-LAK" OR HOARY BASIL

HoaryBasilis a herb that has a nice strong flavor and scent. It's slightly hairy and pale green

leaves are used to flavor curries and soups. This herb is very popular in Asia and Africa.

"Ma-krut" or Kaffir LimeThe kaffir lime is a rough, small green fruit with a thorny bush and aromatic, distinctively shaped

"double" leaves. While the leaves are used the most, even the peel and juice of the Kaffir Lime

are used as a flavoring and garnish. While they add to the aroma, they do give an acerbic flavor.

The leaves can be used fresh or dried, and can be stored frozen.

"Kra-chai"

It is sometimes known as Chinese ginger or fingerroot, due to its resemblance to human digits.

This herb has a milder flavor than ginger and a strong, distinctive aroma. The root is used after

the fine brown skin is scraped off and it is sliced or ground. Kra Chai is one of main ingredients

in Thai curry pastes, and is usually used in fish curry dishes

Other popular Thai herbs are lemon grass, lime, marsh mint, pepper, sacred basil, shallot, sweet

basil and turmeric. Not only do they add taste, but also provide multiple health benefits. Include

fresh herbs the next time you prepare a Thai dish for that authentic eastern flavor.

Annatto seeds:

The dark red seeds of the annatto plant, which is known achiote in Mexico, is used to impart a
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yellow color and a distinct flavor to food items, like, rice dishes and sauces. These seeds are

soaked in water for at least one hour before crushing. In some dishes, only the water used to soak

the seeds is used, while in others the seeds are directly added to the dish. Sometimes it is

combined with oregano and other spices to make a paste, which is used for marinating meat, fish

and poultry. The fruit of the achiote plant is not edible.

AZAFRAN:

This spice also known as the 'Mexican saffron' or 'safflower', is usually added in very small

amounts. Azafran is mainly used for its color rather than the flavor, as it has a slightly bitter

flavor. It is mainly used in seafood and chicken recipes cooked along with rice.

EPAZOTE

Otherwise known as 'Mexican tea', this is a rare spice used to flavor some dishes made with

beans. It is believed that epazote can relieve the digestive problems caused by the intake of

beans. It should be used in very small amounts, as large amounts can have toxic effects on the

human body.

CHILI POWDER:This is a mixture of different types of chillies. Sometimes some spices are also added to this

mixture. Chili powder is an inseparable part of Mexican cuisine and is used in a wide range of

dishes like salsas, poultry, meat, etc. Different types of chili powder are available in Mexico,

which are used in various recipes. Each type gives a different flavor to the dish. Chipotle chili

powder, the dried smoked jalapeo peppers, gives a special flavor to a variety of foods. Ancho

chili powder has a sweet, fruity taste. Domestic chili powder contains some other spices like

cumin, garlic, oregano, salt, and coriander. Other types like green chili powder or pasilla chili

powder are also very popular.

CILANTRO

Cilantro is none other than fresh coriander leaves. As the dried form does not retain the flavor,

fresh leaves are more used. Their tangy and pungent flavor gels perfectly with most Mexican
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dishes like salsas, moles, bean and rice dishes, soups, stews and pipians. These leaves are mainly

used for garnishing and seasoning.

Black Pepper:

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit,

which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when

dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like

all drupes, contains a single seed. Peppercorns, and the powdered pepper derived from grinding

them, may be described simply as pepper, or more precisely as black pepper, white pepper, or

green pepper. Green peppercorns are simply the immature black peppercorns.

Black peppers are native to India and are extensively cultivated there and elsewhere

in tropical regions. Currently Vietnam is by far the world's largest producer and exporter of

pepper, producing 34% of the world's Piper nigrum crop as of 2008.

. Black pepper is the world's most traded spice. It is one of the most common spices added to

European cuisine and its descendants. The spiciness of black pepper is due to the

chemical piperine.

The word "pepper" is ultimately derived from the Sanskritpippali, the word for long pepper via

the Latin piperwhich was used by the Romans to refer both to pepper and long pepper.

As Medicine:
http://www.buzzle.com/articles/salsa-recipes/http://en.wikipedia.org/wiki/Flowering_planthttp://en.wikipedia.org/wiki/Vinehttp://en.wikipedia.org/wiki/Piperaceaehttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Seasoninghttp://en.wikipedia.org/wiki/Drupehttp://en.wikipedia.org/wiki/Seedhttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Tropicalhttp://en.wikipedia.org/wiki/Vietnamhttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Cuisinehttp://en.wikipedia.org/wiki/Piperinehttp://en.wikipedia.org/wiki/Sanskrit_languagehttp://en.wiktionary.org/wiki/%E0%A4%AA%E0%A4%BF%E0%A4%AA%E0%A5%8D%E0%A4%AA%E0%A4%B2%E0%A4%BF#Sanskrithttp://en.wiktionary.org/wiki/%E0%A4%AA%E0%A4%BF%E0%A4%AA%E0%A5%8D%E0%A4%AA%E0%A4%B2%E0%A4%BF#Sanskrithttp://en.wiktionary.org/wiki/%E0%A4%AA%E0%A4%BF%E0%A4%AA%E0%A5%8D%E0%A4%AA%E0%A4%B2%E0%A4%BF#Sanskrithttp://en.wikipedia.org/wiki/Long_pepperhttp://en.wikipedia.org/wiki/Latinhttp://en.wikipedia.org/wiki/Latinhttp://en.wikipedia.org/wiki/Long_pepperhttp://en.wiktionary.org/wiki/%E0%A4%AA%E0%A4%BF%E0%A4%AA%E0%A5%8D%E0%A4%AA%E0%A4%B2%E0%A4%BF#Sanskrithttp://en.wikipedia.org/wiki/Sanskrit_languagehttp://en.wikipedia.org/wiki/Piperinehttp://en.wikipedia.org/wiki/Cuisinehttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Vietnamhttp://en.wikipedia.org/wiki/Tropicalhttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Seedhttp://en.wikipedia.org/wiki/Drupehttp://en.wikipedia.org/wiki/Seasoninghttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Piperaceaehttp://en.wikipedia.org/wiki/Vinehttp://en.wikipedia.org/wiki/Flowering_planthttp://www.buzzle.com/articles/salsa-recipes/


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Like many eastern spices, pepper was historically both a seasoning and a medicine. Long pepper,

being stronger, was often the preferred medication, but both were used.

Black Pepper (or perhaps long pepper) was believed to cure illness such

as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect

bites, insomnia, joint pain, liver problems, lung disease, oral abscesses,sunburn, tooth decay,and toothaches. Various sources from the 5th century onward also recommend pepper to treat

eye problems, often by applying salves or poultices made with pepper directly to the eye. There

is no current medical evidence that any of these treatments has any benefit; pepper applied

directly to the eye would be quite uncomfortable and possibly damaging. Nevertheless, Black

pepper either powdered or its decoction is widely used in traditional Indian medicine and as a

home remedy for relief from sore throat, throat congestion, cough etc.

Pepper is known to cause sneezing. Some sources say that piperine, a substance present in black

pepper, irritates the nostrils, causing the sneezing; Few, if any, controlled studies have been

carried out to answer the question. It has been shown that piperine can dramatically increase

absorption ofselenium, vitamin B, beta-carotene and curcumin as well as other nutrients.

As a medicine, pepper appears in the Buddhist Samaaphala Sutta, chapter five, as one of the

few medicines allowed to be carried by a monk.

Pepper contains small amounts ofsafrole, a mildly carcinogenic compound. Also, it is eliminated

from the diet of patients having abdominal surgery and ulcers because of its irritating effect upon

the intestines, being replaced by what is referred to as a bland diet. However, extracts from black

pepper have been found to have antioxidant properties and anti-carcinogenic effects, especially

when compared to chilli.

Piperine present in black pepper acts as a thermogenic compound. Piperine enhances the

thermogenesis of lipid and accelerates energy metabolism in the body and also increases

the serotonin and beta-endorphin production in the brain.

Piperine and other components from black pepper may also be helpful in treating vitiligo,

although when combined with UV radiation should be staggered due to the effect of light on the

compound

Tulsi:
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Ocimum tenuiflorum (also tulsi, tulas, or Holy Basil) is an aromatic plant in thefamily Lamiaceae which is native throughout the Old World tropics and widespread as a

cultivated plant and an escaped weed. It is an erect, much branched subshrub 3060 cm tall withhairy stems and simple opposite green leaves that are strongly scented. Leaves have petioles, and

are ovate, up to 5 cm long, usually slightly toothed. Flowers are purplish in elongate racemes in

close whorls. There are two main morphotypes cultivated in Indiagreen-leaved (Sri orLakshmi tulsi) and purple-leaved (Krishna tulsi).

Tulsi is cultivated for religious and medicinal purposes, and for its essential oil. It is widelyknown across South Asia as a medicinal plant and an herbal tea, commonly used in Ayurveda,

and has an important role within the Vaishnavite tradition ofHinduism, in which devotees

perform worship involving Tulsi plants or leaves.

There is also a variety of Ocimum tenuiflorum which is used in Thai cuisine, and is referred to

as Thai holy basil, orkraphao ()]not be confused with "Thai Basil", which is a variety

ofOcimum basilicum.

Recent studies suggest that Tulsi may be a COX-2 inhibitor, like many modern painkillers, due

to its high concentration ofeugenol (1-hydroxy-2-methoxy-4-allylbenzene). It is also used for

women who are suffering from periods. One study showed Tulsi to be an effective treatment fordiabetes by reducing blood glucose levels. The same study showed significant reduction in total

cholesterol levels with Tulsi. Another study showed that Tulsi's beneficial effect on blood

glucose levels is due to its antioxidant properties. Tulsi also shows some promise for protection

from radiation poisoning and cataracts. Some of the main chemical constituents of Tulsi

are: Oleanolic acid, Ursolic acid, Rosmarinic acid, Eugenol, Carvacrol,Linalool, and-caryophyllene.
http://en.wikipedia.org/wiki/Lamiaceaehttp://en.wikipedia.org/wiki/Petiole_(botany)http://en.wikipedia.org/wiki/Ovatehttp://en.wikipedia.org/wiki/Racemeshttp://en.wikipedia.org/wiki/Morphotypehttp://en.wikipedia.org/wiki/Ayurvedahttp://en.wikipedia.org/wiki/Vaishnavitehttp://en.wikipedia.org/wiki/Hinduismhttp://en.wikipedia.org/wiki/Thai_cuisinehttp://en.wikipedia.org/w/index.php?title=Ocimum_tenuiflorum&printable=yes#cite_note-3http://en.wikipedia.org/w/index.php?title=Ocimum_tenuiflorum&printable=yes#cite_note-3http://en.wikipedia.org/wiki/Ocimum_basilicumhttp://en.wikipedia.org/wiki/COX-2http://en.wikipedia.org/wiki/Painkillerhttp://en.wikipedia.org/wiki/Eugenolhttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Radiation_poisoninghttp://en.wikipedia.org/wiki/Cataractshttp://en.wikipedia.org/wiki/Oleanolic_acidhttp://en.wikipedia.org/wiki/Ursolic_acidhttp://en.wikipedia.org/wiki/Rosmarinic_acidhttp://en.wikipedia.org/wiki/Eugenolhttp://en.wikipedia.org/wiki/Carvacrolhttp://en.wikipedia.org/wiki/Linaloolhttp://en.wikipedia.org/wiki/Caryophyllenehttp://en.wikipedia.org/wiki/Caryophyllenehttp://en.wikipedia.org/wiki/Caryophyllenehttp://en.wikipedia.org/wiki/Caryophyllenehttp://en.wikipedia.org/wiki/Caryophyllenehttp://en.wikipedia.org/wiki/Caryophyllenehttp://en.wikipedia.org/wiki/Linaloolhttp://en.wikipedia.org/wiki/Carvacrolhttp://en.wikipedia.org/wiki/Eugenolhttp://en.wikipedia.org/wiki/Rosmarinic_acidhttp://en.wikipedia.org/wiki/Ursolic_acidhttp://en.wikipedia.org/wiki/Oleanolic_acidhttp://en.wikipedia.org/wiki/Cataractshttp://en.wikipedia.org/wiki/Radiation_poisoninghttp://en.wikipedia.org/wiki/Antioxidanthttp://en.wikipedia.org/wiki/Eugenolhttp://en.wikipedia.org/wiki/Painkillerhttp://en.wikipedia.org/wiki/COX-2http://en.wikipedia.org/wiki/Ocimum_basilicumhttp://en.wikipedia.org/w/index.php?title=Ocimum_tenuiflorum&printable=yes#cite_note-3http://en.wikipedia.org/wiki/Thai_cuisinehttp://en.wikipedia.org/wiki/Hinduismhttp://en.wikipedia.org/wiki/Vaishnavitehttp://en.wikipedia.org/wiki/Ayurvedahttp://en.wikipedia.org/wiki/Morphotypehttp://en.wikipedia.org/wiki/Racemeshttp://en.wikipedia.org/wiki/Ovatehttp://en.wikipedia.org/wiki/Petiole_(botany)http://en.wikipedia.org/wiki/Lamiaceae


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Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black

cardamom has a distinctly more smoky, though not bitter, aroma with a coolness some consider

similar to mint.

Cardamom:

It is a common ingredient in Indian cooking, and is often used in baking in Nordic countries,

such as in the Finnish sweet bread pulla or in the Scandinavian bread Julekake. Green cardamom

is one of the most expensive spices by weight but little is needed to impart the flavor. Cardamom

is best stored in pod form because once the seeds are exposed or ground they quickly lose their

flavor. However, high-quality ground cardamom is often more readily (and cheaply) available

and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted

equivalent is 10 pods equals 1 teaspoons of ground cardamom. In the Middle East, green

cardamom powder is used as a spice for sweet dishes as well as traditional flavouring in coffee

and tea. Cardamom pods are ground together with coffee beans to produce a powdered mixture

of the two, which is boiled with water to make coffee. Cardamom is also used in some extent in

savoury dishes. In Arabic, cardamom is called Hayl or "Habahan." In Hebrew, it is

called hel ). In Persian, it is also called) hel. In Gujarati (a derivative of Sanskrit), it is "-l-

ch". In Telugu, it is called Elaichi () or Yaalukalu (). In Malay, it is called

"Buah Pelaga". In some Middle Eastern countries, coffee and cardamom are often ground in a

wooden mortar; a mihbaj, and cooked together in a skillet; a "mehmas" over wood or gas, to

produce mixtures that are as much as forty percent cardamom. In South Asia, green cardamom is

often used in traditional Indian sweets and in Masala chai (spiced tea). Black cardamom is

sometimes used in garam masala for curries. It is occasionally used as a garnish in basmati rice

and other dishes. It is often referred to as fat cardamom due its size ('Moti Elaichi'). Individual

seeds are sometimes chewed, in much the same way as chewing-gum; it is even used by

Wrigley's ('Eclipse Breeze Exotic Mint') in which it states "with cardamom to neutralize the

toughest breath odors". It has also been known to be used for gin making, and in curries.
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Handling Spices:

A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally,

spices are dried A whole dried spice has the longest shelf life so can be purchased and stored in

larger amounts, making it cheaper on a per-serving basis. Some spices are rarely available either

fresh or whole, for example turmeric, and must be purchased in ground form. Small seeds, such

as fennel and mustard seeds, are used both whole and in powder form.

The flavor of a spice is derived in part from compounds that oxidize or evaporate when exposed

to air. Grinding a spice greatly increases its surface area and so increases the rates of oxidation

and evaporation. Thus, flavor is maximized by storing a spice whole and grinding when needed.

The shelf life of a whole spice is roughly two years; of a ground spice roughly six months. The"flavor life" of a ground spice can much shorter. Ground spices are better stored away from light.

To grind a whole spice, the classic tool is mortar and pestle. Less labor-intensive tools are more

common now: a microplane or fine grater can be used to grind small amounts; a coffee grinder is

useful for larger amounts. A frequently used spice such as black pepper may merit storage in its

own hand grinder or mill.

Some flavor elements in spices are soluble in water; many are soluble in oil or fat. As a generalrule, the flavors from a spice take time to infuse into the food so spices are added early in

preparation.

Production:

Production in tonnes. Figures 2003-2004

Researched by FAOSTAT (FAO)

India 1 600 000 86 %

China 99 000 5 %

Bangladesh 48 000 3 %

Pakistan 45 300 2 %
http://en.wikipedia.org/wiki/Turmerichttp://en.wikipedia.org/wiki/Oxidizehttp://en.wikipedia.org/wiki/Mortar_and_pestlehttp://en.wikipedia.org/wiki/Microplanehttp://en.wikipedia.org/wiki/Graterhttp://en.wikipedia.org/wiki/Blade_grinderhttp://en.wikipedia.org/wiki/Burr_mill#Manual_burr_grindershttp://en.wikipedia.org/wiki/FAOhttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/People%27s_Republic_of_Chinahttp://en.wikipedia.org/wiki/Bangladeshhttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Bangladeshhttp://en.wikipedia.org/wiki/People%27s_Republic_of_Chinahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/FAOhttp://en.wikipedia.org/wiki/Burr_mill#Manual_burr_grindershttp://en.wikipedia.org/wiki/Blade_grinderhttp://en.wikipedia.org/wiki/Graterhttp://en.wikipedia.org/wiki/Microplanehttp://en.wikipedia.org/wiki/Mortar_and_pestlehttp://en.wikipedia.org/wiki/Oxidizehttp://en.wikipedia.org/wiki/Turmeric


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Nepal 15 500 1 %

Other countries 60 900 3 %

Total 1 868 700 100 %
http://en.wikipedia.org/wiki/Nepalhttp://en.wikipedia.org/wiki/Nepal

Assignment 1 by Anupam Mishra Roll No 62,Reg No 10801912

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