Spices and herbs are used for flavoring, coloring, and preserving food. Spices come from seeds, fruits, roots, or barks, while herbs come from leaves. Many spices have antimicrobial properties which may explain their use in warmer climates and with meat. Some spices are also used for medicine, rituals, cosmetics, or perfumes. The document then lists various common spices and herbs and provides some details on their uses, properties, and health benefits.

1. By: PRATIBHA

3. SPICES and HERBS
A spice is a seed, fruit, root, bark, or other plant substance primarily used
for flavoring, coloring or preserving food and herbs are leaves of plants that lack woody stems used for
garnishing and as medicine.
 Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or
as a garnish.
 Many spices have antimicrobial properties.
 This may explain why spices are more commonly used in warmer climates, which have more infectious
diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling.
 Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production.

5. LISTOF ALL
SPICESAND
HERBS
Aniseed
Asafoetida
Basil
Bay Leaf
Bishop's Weed
Cambodge
Caper
Caraway Seed
Cardamom (Large)
Cardamom (Small)
Cassia
Celery
Chilli
Cinnamon
Clove
Coriander
Cumin
Curry Leaf
Dill
Fennel
Fenugreek
Garlic
Ginger
Greater Galanga
Horseradish
Hyssop
Juniper Berry
Kokam
Lovage
Marjoram
Mint
Mustard
Nutmeg & Mace
Oregano
Parsley
Pepper
Pepper Long
Pomegranate
Poppy Seed
Rosemary
Saffron
Sage
Star Anise
Sweet Flag
Tamarind
Tarragon
Tejpat
Thyme
Turmeric
Vanilla

6. Ajwain'ssmall, oval-shaped, seed-like fruits are pale
brown schizocarps, which resemble the seeds of other plants in the Apiaceae
family such as caraway, cumin and fennel.
They have a bitter and pungent taste, with a flavor similar
to anise and oregano.
Even a small number of fruits tends to dominate the flavor of a dish.
Black pepperis the world's most traded spice, and
is one of the most common spices added to cuisines around the world.
It is a berry that has a distinctive spicy taste.
People take black pepper for stomach upset, bronchitis, and cancer. They
take white pepper for stomach upset, malaria, cholera, and cancer.

7. Caraway seeds have slightly sweet flavor.
It is also used in desserts, liquors, casseroles, and other foods. Caraway
is also used as a breath freshener, and it has a long tradition of use in
folk medicine.
Cardamom has a spicy-sweet taste that works
well with cinnamon and honey. Uses only a little bit for a lot of flavor.
Help in respiratory condition.
Aniseedis ground-grey to greyish brown in colour,3 to 5mm in
length, oval in shape with short stalk attached.
It is used mainly as a flavoring, culinary, household, cosmetic and medicinal.
The fruit of anise, commercially called aniseed is widely used for flavoring
curries, bread, soups, baked goods, dried figs, deserts, cream cheese, pickles,
egg dishes, non-alcoholic and alcoholic beverages.

8. Bay leaves are used as flavouring in soups, stews,
meat, fish, sauces and in confectionaries.
Both leaves and fruits possess aromatic, stimulant and narcotic properties.
The essential oil from the leaves are also used as spice and food flavouring
agent and has wider application in traditional medicines of different
countries.
The major functional properties are anti-microbial, anti-fungal,
hypoglycaemic, anti-ulcerogenic etc.
Clovein whole or ground form is mainly for culinary purposes
and as a flavouring agent in food industry. Its flavour blends well with
both sweet and savory dishes. It is highly valued in medicine as
carminative, aromatic and stimulant. In Indonesia, the lion share of
production is consumed in production of ‘kretek’ cigarettes. The antiseptic
and antibiotic properties of clove oil are used in medicine especially in
dentistry, oral and pharyngeal treatments.

9. Garlicis used for flavouring various dishes practically all over the
world. In United States almost half of the produce is dehydrated for use in
mayonnaise products, salad dressings and in several meat preparations. Raw
garlic is used in the preparation of garlic powder, garlic salt, garlic vinegar, garlic
cheese croutins, garlicked potato chips, garlic bread, garlicked bacon etc.
In the area of medicine, it is used for various ailments of stomach, skin diseases. It
has wider applications in indigenous medicines and is also considered as highly
nutritive.
Saffronis used as a culinary seasoning and to colour, cottage
cheese, chicken and meat, rise, mayonnaise, liquors and cordials. It is also
used in speciality breads, cakes, confectionaries, Mughlai dishes. Saffron is
also used as a perfume in cosmetics. In medicine saffron is used in fevers,
melancholia, and enlargement of liver and spleen.
In Ayurvedic medicine it is used to heal arthritis, impotence and infertility.
It has wide range of uses in Chinese and Tibetan medicines.

10. Basilalso known as French Basil or Sweet Basil or Tulsi is an erect glabrous
herb, 30-90 cm high is indigenous to India. The leaves of basil have numerous oil
glands with aromatic volatile oil.The dried leaves and tender four sided stems are
used as spice for flavouring and for extraction of essential oil. Apart from flavouring
numerous foods, it is used for seasoning in tomato paste products. The sweet basil
oil is widely used in perfumery compounds. It has application in areas of medicine
and also used as an insecticide and bactericide.
Mintis used for flavouring meat, fish, sauces, soups, stews, vinegar, tea,
tobacco and cordials. The mint oil is used for the production of natural menthol,
dementhalised oil is for flavouring mouth washes, tooth paste and pharmaceutical
preparations. In medicine, it is used against stomach disorders, rheumatism, in
ointments for headaches, in cough drops, inhalations etc.

12. BEVERAGES AND APPETIZERS
Beverages are drinks used for the purpose of relieving thirst and including fluid in the days die.
They contain nutrients and are also stimulants.
Appetizers are those liquids that improve the appetite of an individual. Eg. Soups.
Intake of appetizers before a meal tends to increase the quantity of food consumed and also
stimulates a desire for food consumption.

14. USE IN A DAYS MENU
1. Refreshment :
Beverages such as plain or carbonated water, lime juice, ginger ale and other bottled beverages, fruit juices and
iced tea or coffee are refreshing drinks and are used to relieve thirst.
2. Nourishment :
Pasteurized milk, butter milk, chocolate and cocoa drinks, eggnog made with rum, fruit juices, glucose water,
lemonade provide nutrients and help in nourishing the body.
3. Stimulant :
Tea, coffee, cocoa and chocolate beverages help in stimulating the system.
4. Soothing Agent:
Warm milk and hot tea have a soothing effect and are used for this purpose.
5. Appetizers :
Soups, fruit juice and alcoholic drinks in limited quantities increase an individuals appetite and thereby food
consumption.

16. Tea :
Tea is obtained from the leaves and flowers of tea bush. The kind of tea
obtained is determined by the manufacturing process and treatment. Tea is a
stimulating and refreshing drink.
The principle flavour components of tea are caffeine, tannin yielding
compounds and small amounts of essential oils. Caffeine provides the
stimulating effect, tannin the colour, body and taste to the extract and the
essential oils contribute the characteristic aroma.
Tea can be prepared by introducing tea leaves into boiling water in a
kettle or by pouring boiling water over tea leaves in a preheated tea pot and
letting it steep.
The time of steeping depends on the strength of the beverage desired and
quantity of tea leaves used. To prepare good tea one teaspoonful of tea leaves
for 1 cup is ideal.
The tea should be brewed only for five minutes and strained. If it is kept
for more than five minutes it will give a bitter taste. Milk and sugar should be
added to individual taste.

17. Coffee:
Coffee is prepared from the beans of the coffee plant. Caffeine and flavouring
substances such as tannins determine the quality of the end products.
Coffee can be prepared by filtration and percolation.
Filtration:
This is a very common method used in the preparation of coffee. A coffee filter
is used for this purpose. Coffee powder is placed in the top part of the filter and
covered with a disc, which is perforated.
Boiling water is poured over the coffee powder and it drift through it and
extracts the flavour and aroma.
Percolation :
In this method the heated water is forced upward through a tube into the coffee
compartment. When it filters through, it extracts the coffee flavour.
The water filters through the coffee several times before the desirable strength
is obtained.
Instant coffee :
Instant coffee is prepared by pouring boiling water over instant coffee powder
in a dry cup.

18. Cocoa And Chocolate:
Cocoa and chocolate are made from grinding the seeds of cocoa
bean pods. Chocolate and cocoa unlike coffee and tea have a higher
nutritive value.
The percentage nutritive value of chocolate and cocoa are given in
the following table.
Percentage nutrient composition of cocoa and chocolate
Constituents Cocoa Chocolate
Water 4.6 5.9
Protein 21.9 12.9
Fat 28.6 48.7
Carbohydrates 32.7 30.0
Cocoa should always be mixed with a small amount of cold liquid
before being combined with other ingredients. This prevents the formation
of lumps.
It is then heated to boiling and held at that temperature to extract the
flavour and reduce the amount of sediment that settles at the bottom.

19. ALCOHOLIC BEVERAGES
Beer, ale, toddy, wine, whisky, gin and brandy are some of the commonly used alcoholic
beverages. Alcoholic beverages are obtained by the enzymatic fermentation of yeast which
converts glucose to alcohol.
Alcohol is a narcotic, a drug and sedative. It is very rapidly absorbed in the body. Excessive
consumption of alcohol causes damage to the liver, stomach and blood vessels.
It also leads to diabetes mellitus, cardiovascular diseases, cirrhosis of the liver and gastric
ulcers.

20. Beer :Beer is made by fermenting barley malt extract with yeast
while ale is the same product with more stimulation.
Wine : Wine is prepared by the fermentation of grapes with
yeast.
Toddy :This is prepared by fermenting the sap of palm, coconut,
Palmyra or date palm.
Whisky :It is an alcoholic distillate from a fermented mash
ofgrains.
Gin :It is an artificial drink from diluted pure ethyl alcohol.
Brandy :This is made by fermenting fruit juices like grapes and
apples.

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