The document discusses various herbs and spices. It provides details on spices including their origin, examples, and uses. It also covers herbs and their distinction from spices. The document then discusses the history of spice trade dating back to ancient Egyptians and Romans and how it evolved over time. It concludes by noting the importance and uses of herbs and spices for flavoring, coloring, fragrance and medicinal properties.

1. HERBS
&
SPICES
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2. Spices
• Come from the bark, root, buds, seeds,
berry, or the fruit of tropical plants and
trees.
– Examples- cinnamon, cardamom,
peppercorns, bay leaf, dried chilies,
cumin, coriander seeds, nutmeg, mace.
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3. Herbs
• Are leaves of low-growing shrubs.
– Examples are parsley, chives, marjoram,
thyme, basil, caraway, dill, oregano,
rosemary, savory, sage and celery leaves.
– These can be used fresh or dried.
Dried forms may be whole, crushed, or
ground.
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4. History of Spices
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Egyptians used herbs and spices
over 3500 yrs ago
• included cinnamon, from Asia and China
Greeks traded spices with Far
East, Arab middlemen
• cinnamon, pepper, ginger
Romans
• Broke Arab monopoly, went to India via
Red Sea
• Romans spread spices into Europe

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Europe-Asia trade left with the fall of
the empire, 476 AD
Dark ages-Europe mostly uses herbs
Marco Polo-25 yrs in orient, wrote
about it
Age of Exploration
• Trade controlled by Portugal, then the Dutch,
then the English
Columbus was searching for Eastern
spices
• New World spices-only vanilla, chili, allspice

6. Importance and Uses
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Flavor, Aroma, Fragrance
Gives warmth to the body
Taste: salty, pungent, astringent
Color
Medicinal properties: for blood pressure, heart , cold,
cough, indigestion, fever, flatulence, Diabetes, Tooth ache,
stomach ache
Garnish
Decides main characteristics of a dish
Aids digestion

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tightly covered,
air tight
container
away from
moisture.
Dampness
Herbs and spices
can be crushed
with a mortar
and pestle, by
using a rolling
pin with spices
between two
cloths, or by
using the back
of a spoon in a
cup.
Mustard seed
and poppy seed
aromas will be
difficult to
detect.
In hot climates,
store spices such
as paprika, red
pepper, and chili
powder in the
refrigerator to
maintain
quality.
Do not store in a
window or in
sunlight, or near
heat sources
such as the
cooking areas or
the dishwasher.

8. Asafetida
• It is a gum resin derived from the
milky sap of the plant a native of
Persia and Afghanistan. The sap is
obtained by an incision on its green
matured root.
• Asafetida is acrid and bitter in taste
and emits a strong disagreeable
pungent odour due to the presence
of Sulphur compounds therein.
• Also regarded in Ayurvedic, Chinese
and Western medicine as an
effective remedy for worms and
other intestinal parasites
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9. Aniseed
• Mediterranean origin
• It’s a sweet smelling spice
• Used in soups, meats, sweets,
savory, pastries, tarts, liqueurs.
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10. Allspice
• New World spice from Jamaica,
Mexico and Honduras
• Has a complicated flavor
• Taste is a combination of
cinnamon, nutmeg and cloves.
• Used in a variety of different
foods such as Cakes, Pies,
Cookies, Soups, Stews, Spiced
Tea Mixes, Pickled Beets, Eggs,
Cucumbers, Corned Beef.
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11. Amchoor
• Is a citrusy seasoning made
from dried unripe mangos.
• Produced in India
• Is used both to flavor foods
such as fruit salads, curries,
and dals and to tenderize
meats, poultry, and fish.
• The spice itself blends well
with other spices, particularly
chili, coriander, and ginger.
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12. Anardana
• Dried seeds of pomegranate fruit.
• Mostly used as a condiment for
acidification of chutneys and
certain curries.
• Very good for stomach upsets and
nausea.
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13. Cardamom
• Origin: India and Ceylon
• Uses Sauces, pastries, indian
sweets, syrups
• Is a stimulant and an aphrodisiac.
• Was used long ago in perfumes
and as breath freshener.
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14. Chironji
• Common Indian medicinal plant
and a nut used in desserts.
• Has a nutty and bitter flavor like
almond.
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15. Cinnamon
• Bark of a tree.
• Fine, delicate and aromatic scent.
• Used in pastas, drinks, pies, mixed
spices.
• Cassia bark can also be used
instead of cinnamon.
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16. Cloves
• Origin : Zanzibar, Spice
Islands
• Resembles like little nails
• Delicious, pungent,
Chinese breath
sweetener
• Dutch destroyed many
plantations to drive up
the price (1700’s)
• Unopened flower buds
• Used in sauces, meats
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17. Coriander
Seeds
• Orient and Mediterranean
• Has a pleasant sharp flavor
• Used in appetizers, fish
preparations, sauces, curries,
gravies
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18. Caraway
• European spice
• Also known as
Persian cumin
• Used in cakes,
cheese,
vegetables, fish
recipes and
breads, specially
rye bread.
• A tea (tisane)
made from the
seeds is used as a
remedy for colic,
loss of appetite
and digestive
disorders and to
dispel worms.
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Royal Cumin
seeds
• Indian cooks use
this spice in
many of their
curries and
tandoori
dishes.
• It's darker and
sweeter than
ordinary cumin.
• To bring out its
nutty flavor, it
helps to toast
the seeds briefly
before using
them.

19. Carom seeds
• Raw ajwain smells almost exactly
like thyme because it also contains
thymol, but is more aromatic and
less subtle in taste, as well as
slightly bitter and pungent. It tastes
like thyme or caraway, only
stronger.
• Even a small amount of raw ajwain
will completely dominate the flavor
of a dish.
• In Indian cuisine, ajwain is almost
never used raw, but either dry-
roasted or fried in ghee or oil. This
develops a much more subtle and
complex aroma, somewhat similar
to caraway but "brighter".
• It is also traditionally known as a
digestive aid and an antiseptic.
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20. Cumin
• Known as “Jeera” in Hindi
• Member of parsley family.
• Most popular spice in the
world after black pepper.
• Has a distinctive flavor and a
strong, warm aroma.
• Used in Indian, Spanish,
Italian, Mexican and Middle
Eastern Cuisines.
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21. Dried Ginger
• Powdered dry ginger root is
typically used to spice
gingerbread and other recipes.
• Fresh ginger can be substituted
for ground ginger at a ratio of 6
parts fresh for 1 part ground,
although the flavors of fresh
and dried ginger are not
exactly interchangeable.
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22. Fennel
• Florence variety is most
delicate and tender
• It has a crisp, nut like flavor
similar to aniseeds
• Used in sauces, liver and
kidney dishes, pates, cold
dishes.
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23. Fenugreek
• Asia, Southern Europe
• Has bitter taste
• Pastries, syrups, masalas,
tempering
• Has medicinal qualities
• Known as “Methi” in Hindi
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24. Mustard
• All over the world
• Crucifer flower
• Digestive stimulant, forms a sharp
delicious flavor when ground
• Used in pickles, appetizers, salad
dressings, sauces, preserves.
• Various parts used
– seeds for mustard
– roots for horseradish
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25. Mace
• East Indies
• It’s the covering of
Nutmeg, which protects
and covers the fruit.
• Has a strong flavor
• Used in potatoes,
forcemeats, syrups,
pastries
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26. Nigella
• Also known as onion seeds or
kalonji.
• Used in Indian and Middle
Eastern cuisine.
• dry roasted nigella seeds flavor
curries, vegetables and pulses.
• The seeds taste like oregano and
have a bitterness to them like
mustard-seeds.
• Used to ease bowel and
indigestion problems and are
given to treat intestinal worms
and nerve defects, to reduce
flatulence.
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27. Nutmeg
• Inner seed after removing
mace
• Aids in digestion
• Used in puddings, stuffing,
sweets, sauces, mashed
potatoes, spinach.
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28. KUMARS RECIPE FILE
Name the spices

29. Peppercorns
East Indies, Asia
Valued as most precious spice
From berries of Piper nigrum
In olden days used as a
currency in middle east
Used as seasoning, all types of
vegetable and meat
preparations, can be combined
with other spices
Black pepper from immature
fruits
White pepper from hull-less
mature fruits
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30. Poppy seeds
• The white poppy seeds form
part of the Indian spices.
• They are added for thickness,
texture and also give added
flavor to the recipe.
• It is quite hard to grind them
when raw, so they are normally
roasted, and then mixed with a
little water to get the right
paste consistency.
• When roasted the seeds have a
nutty, sweet flavor and add a
crunchy texture.
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31. Ratan jot
• Ratan Jot is an herb grown in
Kashmir (Alkanet root)
• The root is ground to a powder
and used as a natural rich red food
color in India
• Ratan Jot is the original spice
responsible for red color of Rogan
Josh, and Tandoori Chicken.
• It is almost becoming rare and
being replaced by standard red
food colors.
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32. KUMARS RECIPE FILE
Name the Spice

33. Saffron
• Italy, Asia, Spain
• Handpicked orange
stigmas of crocus flowers
• World’s most expensive
spice today
• Used in soups, sweets,
risottos, pastries, Indian
rice and sweet
preparations
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34. Sesame
2 types-white & black
Sesame seeds are
sometimes added to
breads, including bagels
and the tops of hamburger
buns
Ground and processed,
the seeds can also be used
in sweet confections.
Sesame seeds can be
made into a paste called
tahini
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35. Star Anise
• Closely resembles anise
in flavor.
• obtained from the star-
shaped pericarp of
Illicium verum
• An evergreen tree of
southwest China.
• fruits are harvested just
before ripening.
• Widely used in Chinese
cuisine, in Indian cuisine,
and in Malay–Indonesian
cuisine
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36. Chili
• Capsicum annuum and others
• Discovered by Columbus
• Important part of Mexican
diet
• At least 9000 yrs old
• Many varieties
• Fruits very high in vitamin C
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37. Turmeric
• Deep orange-yellow powder
commonly used as a spice in
curries and other South Asian and
Middle Eastern cuisine, for
dyeing, and to impart color to
mustard condiments.
• Has a distinctly earthy, slightly
bitter, slightly hot peppery flavor
and a mustardy smell.
• It is used in canned beverages
and baked products, dairy
products, ice cream, yogurt,
yellow cakes, orange juice,
biscuits, popcorn color, sweets,
cake icings, cereals, sauces,
gelatins, etc. It is a significant
ingredient in most commercial
curry powders. Turmeric is mostly
used in savory dishes, as well as
some sweet dishes such as the
cake etc.
• Turmeric is also used fresh, much
like ginger.
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38. Basil
• Asia, Europe
• Most delicate and fragrant herb
• Used extensively in Greek, Italian,
French cuisine
• Used in casseroles, sauces, pasta, rice
dishes, vegetables
• Spicy, sweet, anise (licorice) and clove-
like; flavor changes when dried.
• Purple basil (opal, ruffled) has a more
delicate flavor that is clove-like.
• Other varieties include cinnamon basil,
lemon basil, Thai basil and globe basil.
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39. Bay leaves
• Asia, Europe
• It’s the leaf of Laurel tree
• Has pleasing aromatic scent
• Used in bouquet garni,
stocks, soups, sauces, spice
mixtures, curries
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40. Cilantro
• Citrus and sage flavor.
• Used in chicken, fish, lamb and
rice, pasta or vegetable dishes.
• Also good in salsa, taco fillings,
black bean and corn salad, lentil
or black bean soups; in butters
for vegetables or fish.
• Distinctive flavor found in
Caribbean, Indian, Thai, Chinese,
Mexican or Latin American
dishes.
• Seems to go well with most "hot"
cuisines. Seeds (coriander) also
used, can be collected and
ground.
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41. Curry leaves
• Native of India.
• highly valued as seasoning in
South Indian cuisine.
• Also available dried, though the
aroma is much inferior
• Its properties include much
value as an ant diabetic,
antioxidant, antimicrobial, anti-
inflammatory, hepato
protective, anti-hyper
cholesterolemic etc.
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42. Mint
• Two varieties: spear mint
and pepper mint
• It has a fresh, cool taste
combines well with carrots,
peas, yoghurt
• It is a versatile herb also
used as a digestive
• Used in sauces, jellies,
infusions, potatoes, vinegars
, cold drinks, mock tails,
liqueur.
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