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WHAT IS SPICES;

centuries ago the taste for spices kindled international trade and sparked voyages of discovery. Today spices are still prized for the variety they lend to the diet.

For thousand or years spices have been used as flavoring medicine perfumes ,dyes and even as weapon of war. they can stimulate the appetite and flavor and interest humdrum dishes characterized by pungent aromas and flavor , spices are the fruits, flowerbuds, roots, or bank of plant. While they rich in mineral also used in minute amount nutritional value its use to be lose pungentcy from exposure to light, heat, and air store them in dark and dry place.
A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. Flavoring may be to hide other flavors.In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring.

Many spices are used for other purposes, such as medicine, religious rituals, cosmetics, perfumery, or for eating as vegetables. For example, turmeric is also used as a preservative; liquorice as a medicine; garlic as a vegetable.

history
Early history

Humans were using spices in 50,000 BC. The spice trade developed throughout the Middle East in around 2000 BC with cinnamon and pepper, and in East Asia (Korea, China) with herbs and pepper. The Egyptians used herbs for embalming and their need for exotic herbs helped stimulate world trade. The word spice comes from the Old French word "espice" which became "epice" and which came from the Latin root "spec", the noun referring to appearance, sort, kind ('Species' has the same root.) By 1000 BC, China, Korea and India had medical systems based upon herbs. Early uses were connected with magic, medicine, religion, tradition, and preservation.

Digs found a clove burnt onto the floor of a burned down kitchen in the Mesopotamian site of Terqa, in what is now modern-day Syria, dated to 1700 BC.

In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants. In the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. Generally, early Egyptian, Chinese, Indian, and Mesopotamian sources do not refer to known spices.

In South Asia, nutmeg, which originates from the Banda Islands in the Molukas, has a Sanskrit name. Sanskrit is the ancient language of India, showing how old the usage of this spice is in this region. Historians believe that nutmeg was introduced to Europe in the 6th century BC.

The ancient Indian epic of Ramayana mentions cloves. The Romans had cloves in the 1st century AD, as Pliny the Elder wrote about them.

Indonesian merchants went around China, India, the Middle East and the east coast of Africa. Arab merchants facilitated the routes through the Middle East and India. This made the city of Alexandria in Egypt the main trading centre for spices because of its port. The most important discovery prior to the European spice trade were the monsoon winds (40 AD). Sailing from Eastern spice growers to Western European consumers gradually replaced the land-locked spice routes once facilitated by the Middle East Arab caravans.

Middle Ages

"The Mullus" Harvesting pepper. Illustration from a French edition of The Travels of Marco Polo.

Spices were among the most demanded and expensive products available in Europe in the Middle Ages, the most common being black pepper, cinnamon (and the cheaper alternative cassia), cumin, nutmeg, ginger and cloves. Given the medieval medicine's main theory of humorism, spices and herbs were indispensable to balance "humors" in food, a daily basis for good health at a time of recurrent pandemics.

Spices were all imported from plantations in Asia and Africa, which made them expensive. From the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East, and along with it the neighboring Italian city-states. The trade made the region rich. It has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the Late Middle Ages. The value of these goods was the equivalent of a yearly supply of grain for 1.5 million people. The most exclusive was saffron, used as much for its vivid yellow-red color as for its flavor. Spices that have now fallen into obscurity in European cuisine include grains of paradise, a relative of cardamom which most replaced pepper in late medieval north French cooking, long pepper, mace, spikenard, galangal and cubeb.

Early modern period

The control of trade routes and the spice-producing regions were the main reasons that Portuguese navigator Vasco da Gama sailed to India in 1499. Spain and Portugal were not happy to pay the high price that Venice demanded for spices. At around the same time, Christopher Columbus returned from the New World, he described to investors new spices available there.

The military prowess of Afonso de Albuquerque (1453–1515) allowed the Portuguese to take control of the sea routes to India. In 1506, he took the island of Socotra in the mouth of the Red Sea and, in 1507, Ormuz in the Persian Gulf. Since becoming the viceroy of the Indies, he took Goa in India in 1510, and Malacca on the Malay peninsula in 1511. The Portuguese could now trade directly with Siam, China, and the Moluccas. The Silk Road complemented the Portuguese sea routes, and brought the treasures of the Orient to Europe via Lisbon, including many spices.

With the discovery of the New World came new spices, including allspice, bell and chili peppers, vanilla, and chocolate. This development kept the spice trade, with America as a late comer with its new seasonings, profitable well into the 19th century.

In the Caribbean, the island of Grenada is well knownfor growing and exporting a number of spices, including the nutmeg, which was introduced to Grenada by the settlers.


Spicy remedies;
allspice
Pimento, or Jamaica Pepper, familiarly called Allspice because it tastes like a combination of cloves, juniper berries, cinnamon and pepper. The principle oil extracted from allspice is eugenol, the same oil extracted from cloves.

Blackpepper
In the Kitchen: Pepper stimulates the taste buds and helps to promote digestion. Whole peppercorns are used in pickling, marinades and stews, ground pepper adds it flavor in savory dishes. Keeping peppercorns whole, and grinding just when required keeps the flavor.

Star anise
Sweet and very aromatic, Anise liquorice-like taste compliments cookies, cakes, adds a great flavor to lasagna,aniseed is used in producing alcoholic beverages, such as Arak (Morocco) and Ouzo (Greece).

caraway
The roots may be boiled and treated like cooked parsnips or carrots. The young leaves can be used in salads or for seasoning soups and stews. The licorice flavored seeds give rye bread its characteristic taste but are also good in potato soup, cheese spreads, sauerkraut and salad dressings.
The familiar seed that adorns dark rye bread is a member of the carrot family, and has tiny while or red tinged flower clusters. Each "seed" is half of a caraway fruit is used whole or ground in cooking and herbal medicine. All parts of the plant are edible, roots, leaves and seeds. Native to Africa, it now grows wild over most of North America.

Regional Traditions :Middle East




cardamon
Cardamom is a perennial reedlike herb native to Asia and southern India that grows up to 13 feet tall. A relative of ginger, the fruits contain small reddish-brown seeds from which the essential oils is extracted.

Regional Traditions :Ayurvedic
Cardamom was often used in Eastern aphrodisiacs, although it is not certain whether it has any physiological effect in this area

cinnamon's
The distinct, spicy aroma of cinnamon bark, Cassia, or Chinese cinnamon, is the spice sold as cinnamon in the United States. Ceylon cinnamon is considered the true cinnamon in most of the rest of the world. The two are similar in taste, though Ceylon cinnamon has a sweeter, more delicate flavor. These two plants are very similar in looks, flavor and taste. The oils of both contain cinnamic aldehyde as the major component, with cassia having the larger amount.

Regional Traditions :Ayurvedic * Southeast Asia *
Cinnamon was one of the first known spices. The Romans believed Cinnamon's fragrance sacred and burned it at funerals

clove
Flowers:Small, aromatic flowers, when dried are the cloves.
Plant Class:Evergreen tree
Leaves:Shiny leaves
Fruit: small, oblong fruit with little pulp, similar to the java plum
Preferred Habitat: Humid, warm tropical climate with lots of water year-round
Flowering Season: The flowers are picked and dried before blooming, and the essential oil is extracted from them
Distribution:Native to the Molucca Islands (islands of Eastern Indonesia, once known as the Spice Islands.) Cultivated in Madagascar, Indonesia, and Zanzibar (Tanzania)


Regional Traditions :Ayurvedic *
The ancient Egyptians, Greeks and Romans all used cloves. Courtiers in second century China freshened their breath with cloves before seeking an audience with the Emperor.

coriender
The leaves of young cilantro plants, which resemble flat-leaved parsley, are staples in Mexican, Chinese and Thai cooking, as are the roots. The seeds are referred to as coriander, a key spice in in Indian curries. The seeds lose flavor quickly when ground, it is best to buy whole seeds and grind just before using. Coriander seeds can also be lightly toasted to enhance flavor. In India, roasted seeds are a common snack.

Flowers:shortly-stalked umbels, five to ten rays, pale mauve, almost white, delicately pretty.
Plant Class:Annual Herb, 1 to 3 feet high
Leaves:Stems are slender and branched. The lowest leaves are stalked and pinnate, the leaflets roundish or oval, slightly lobed. The segments of the uppermost leaves are linear and more divided. Intensely aromatic
Fruit: Seed clusters are very symmetrical and the seeds fall as soon as ripe
Preferred Habitat:Cultivated, full sun
Flowering Season:
Distribution:Native to southwestern Asia west to north Africa. Coriander grows wild over a wide area of the Near East and southern Europe, which forced Zohary and Hopf to admit that "it is hard to define exactly where this plant is wild and where it only recently established itself.1


Regional Traditions :Ayurvedic * Middle East
Prehistory:Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemel Cave in Israel, which may be the oldest archeological find of coriander. 1
Egyptians:Coriander was found in the tomb of Tutankhamun, and was cultivated by the Egyptians. Cilantro is mentioned in the Medical Papyrus of Thebes written in 1552 B.C. and is one of the plants which grew in the Hanging Gardens of Babylon. Ancient Hebrews added Cilantro to an herb mixture used in the ritual of Passover. 2
Greeks:cultivated in Greece since at least the second millennium BC. It was employed by Hippocrates and other Greek physicians.2
Medieval Europe::Coriander was one of the herbs brought to Britain by the Romans. Widely used in medieval cuisine
North American: The Coriandum sativum herb is believed to have been one of the earliest plantings in North America - dating back to 1670 in Massachusetts

cumin
Flowers:small, rose-coloured or white, in stalked umbels
Plant Class:Flowering annual- 1-2 feet tall
Leaves: The leaves are divided into long, narrow segments like Fennel, but much smaller and are of a deep green colour, generally turned back at the ends
Fruit: Seeds, yellow-brown, resemble caraway
Preferred Habitat:Hot, arid climate
Flowering Season:June, July
Distribution:Asia, India, Mediterranean


Regional Traditions :Ayurvedic * Middle East *

Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.3



During the Middle Ages it was believed that cumin kept chickens and lovers from wandering. It was also believed that a happy life awaited the bride and groom who carried cumin seed throughout the wedding ceremony.


ginger
Flowers:In Hawaii, ginger flowers and pinkish, white. Chinese species bear yellowish, green flowers
Plant Class:Tuber- perennial reed-like
Leaves:Swordlike leafy stems that branch off a corn-like stalk
Rhizome: Fleshy, aromatic and covered with a light green skin. Older roots, like most seen in grocery stores have a light tan skin.
Preferred Habitat:Tropical
Flowering Season:Spding
Distribution:Native to East Asia and tropical Australia

The ginger family of plants is a tropical group, and the genus Zingiber includes about 85 species of aromatic herbs from East Asia and tropical Australia. Ginger flowers have an aromatic smell, but the gingerroot, properly called a rhizome, is considered the most useful part of the plant. The odor of ginger is penetrating and aromatic, its taste spicy hot and biting.


Regional Traditions :African * Ayurvedic * Southeast Asia * Traditional Chinese Medicine *

How to Grow Ginger Root: In the United States ginger can be grown outdoors only in the Southernmost states, and it thrives in Hawaii. It can be grown indoors as a container plant in colder climes, it requires bright light, warm conditions and high humidity. young ginger roots, look for greenish skins) are the best for planting. Chinese food markets are a good source. Planters should be at least 10 inches deep.

Zingiber officinale has been cultivated for so long that its exact origin is unclear. Used for a millenia in both China and India, it reached the West at least two thousand years ago. The Spanish conquistadors brought ginger from Spain, and it was established as a commercial crop in Jamaica.

Juniper berries
May be taken as a tea, sprinkled on food or added to smoothies. To prevent loss of essential oil, juniper berries should not be ground, crushed, or rubbed until just before use. Juniper essential oil is for external applications.
The Juniper is a small shrub, 4 to 6 feet high, widely distributed throughout the Northern Hemisphere.

Regional Traditions :European
Juniper was burned as incense and was one of the many aromatic shrubs thought to ward off evil spirits. It was used in Tibet for both religious and medicinal purposes. Juniper was one the primary flavoring in gin.

mustard
Flowers: Bright yellow, fading pale, 1\4 to 1\2 in. across, 4-parted, in elongated racemes; quickly followed by narrow, upright 4-sided pods about 1\2 in. long appressed against the stem.
Stem: Erect, 2 to 7 ft. tall, branching.
Leaves: Variously lobed and divided, finely toothed, the terminal lobe larger than the 2 to 4 side ones..
Flowering Season: June—November.
Preferred Habitat: Roadsides, fields, neglected gardens.
Distribution: Common throughout our area; naturalized from Europe and Asia.

Now, there are two species which furnish the most powerfully pungent condiment known to commerce; but the tiny dark brown seeds of the Black Mustard are sharper than the serpent's tooth, whereas the pale brown seeds of the White Mustard, often mixed with them, are far more mild. The latter (Brassica alba) is a similar, but more hairy, plant, with slightly larger yellow flowers.


Regional Traditions :Middle East

The kingdom of heaven is like unto a grain of mustard seed, which a man took and sowed in his field: which indeed is less than all seeds, but when it is grown, it is greater than the herbs, and becometh a tree, so that the birds of the air come and lodge in the branches thereof. Biblical parable

nutmeg
This tropical tree is found in the Moluccas, the Antilles, Sumatra, Java and India and grows to a height of 45 feet producing up to 2,000 nuts per year. The stone of the fruit is enclosed in a husk, when dried is known as mace.

Nutmeg is widely used in cosmetics and in flavorings in dental creams, often in combination with peppermint, methyl salicylate and cloves. Historically, nutmeg has been used as a form of medicine to treat many illnesses ranging from those affecting the nervous system to the digestive system. Nugmeg has been used as the active ingredient in commercial cough and congestion preparations such as Vicks cough syrup and in herbal pain relieving ointments. In Ramedica Herbal Wonder Balm, nutmeg oil was again one of the active ingredients.

Saffron, the worlds most expensive spice, is spice derived from the dried stigma of the flower of the saffron crocus. The use of saffron comes down to us from anitquity, and was used by ancient Greeks, Indians and Egyptian in both cooking and medicine. Traditional uses of saffron extend far beyond the kitchen. Saffron has been used to reduce fever, to regulate the menstrual cycle, to combat epilepsy and convulsions and to treat digestive disorders. The bitter glucoside picrocrocin is responsible for saffron's flavour.

Saffron yields a deep, rich yellow that has given its mark to the robes of Tibetan monks, and just a single thread can flavor a whole meal, Saffron contains more than 150 volatile and aroma-yielding compounds.
Saffron, whole stamens Crocus sativus Origin- Spain

Turmeric is a mild aromatic stimulant used in the manufacture of curry powders and mustards. In the same family as ginger, cardamom and zedoary. Used as a "poor persons" saffron to color rice.

A perennial plant native to India cultivated in China, Bengal and Java for it's rhizomes. It needs warm tropical temperatures and plenty of rainfall to thrive.

urmeric contains at least two chemicals, curcumin and curcuminoids, that act to decrease arthritis inflammation much like NSAID COX-2 inhibitors. High concentrations of various prostaglandins are present in the joint fluid of people with rheumatoid arthritis and other inflammatory joint diseases. These chemicals produced by the body that account for the inflammation, swelling, pain, stiffness, redness and warmth exhibited by arthritic joints. 27, 36

Skin Care: It is also recommended to ingest a small amount of turmeric everyday to help give your skin a healthy glow.

Weight Loss New studies of turmeric also suggest it can be a powerful aid in the fight against obesity. Curcumin, a compound in turmeric, has a remarkable potential to limit the growth of fatty tissue, when supplementing a high fat diet. This is great news for food lovers, as this healthy and inexpensive spice is also great for cooking. To get the weight loss benefits, however, you may want to supplement your diet with turmeric in capsule form, to be sure to get enough.

Cancer This bright yellow spice has been shown to help remove the carcinogens that smoking puts into your lungs, while at the same time you just might be reducing your chances of getting breast cancer, cataracts and Alzhemimers

Handling spices

A typical home's kitchen shelf of spices as would be seen in the United States or Canada.

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 general rule, the flavors from a spice take time to infuse into the food so spices are added early in preparation.


How to process spices.
If you want to know exactly what it is you're eating, spice processing is an important thing to know about. If you're interested in knowing what you're eating, or simply want to create more flavorful foods, you should learn the basics of spice processing. It's simple and results in excellent flavors.

Instructions
1Harvest or otherwise collect the spice. If you have the raw product delivered to you, make sure that it's in acceptable condition for your processing.

2Clean the spice. Separate the spice from any larger contaminants, such as rocks, leaves or sticks. Then wash it with clean water until the water ceases to have any trace of dust or dirt in it.

3Dry the spice. This part of the process is not unlike the drying of meat: it effects the flavor of the spice and is necessary for long term preservation. If you do it improperly, your spices can mold. You can dry spices in the sun on bamboo mats to achieve a good result, but be careful of contaminants if you dry them this way.

4Grade the spice. Since you know what you're looking for in a spice, separate out those that don't cut the mustard and discard them. Reprocessing won't help them.

5Grind those spices that you're going to use soon and store them well. If you don't store them properly, the spice's flavor may escape and the result is less savory.

6Store the spice. If humidity is high and the spice is whole, you can store the spice in sacks. Otherwise, you might want to invest in some polypropylene for storage, as it seals in the flavors better than most materials and keeps the humidity off of the spice.









Symbolism of spice.

Did you know spices can improve your love life?

Spices have been used for centuries for their health and vitality benefits. For example, in ancient times Cleopatra was known to use Saffron as an aphrodisiac.

Today, research continues to support the amazing benefits of adding spice to your cooking and your life. Of course, it is important to use spices in moderation to avoid unintended effects. For example, too much saffron can put you to sleep.

Here are eight ways to add spice for love:
Understand the symbolism associated with spices. While sage is known to symbolize friendship, saffron is thought to symbolize marriage. If you add Bay seasoning, you are sending a message of loyalty and faithfulness. And, there is always Rosemary which is said to symbolize remembrance. Symbolism is something to consider when adding special touches with spices.
Consider adding spices to your cooking. Saffron, vanilla and nutmeg are all thought to have aphrodisiac qualities when used in moderation.
Add fresh mint in beverages and/or chew on parsley for the absolute freshest breath.
Relax with a soothing massage using scented oils such as Almond, Eucalyptus or Peppermint.
Enliven your senses with fragrant candles such as Jasmine, Vanilla or Island scents.
Brighten your home with an herb and spice wreath, herb basket centerpiece or a dried herb bouquet.
Savor a spiced drink to arouse your senses and relax your mind.
Before you mail that special Valentine, add a touch of your favorite spicy cologne or perfume on the envelope.







Types of Spices
(Favorite Spices and their uses)

Did you know that Americans consume almost 1 billion pounds of spice each year? Add that number to the variety of Types of Spices enjoyed by the rest of the world and there's a lot of spice being consumed.

There are so many kinds of spices available today that a list will never be all inclusive. These are just a few basic favorites.

Cinnamon: A sweet spice, Cinnamon is great with fruit, desserts and cake. Try it also on sweet potatoes, or even added to a glass of almond milk.
Vanilla: When buying vanilla extract, look for "pure vanilla extract" (35% alcohol). Vanilla is good for desserts but is also interesting with seafood (lobster, scallops, etc.).
Saffron: Saffron is the most expensive spice in the world. The best quality is deep red. Many cultures use saffron in different styles of cooking often with vegetables, chicken or seafood.
Red Pepper:Red Pepper is always on my kitchen table.
It makes it very easy to spice up a meal. It's good in chili, many vegetable recipes and certain soups.
For example, it is great in this Spicy Crab Soup recipe.
Nutmeg: Native to Indonesia, nutmeg is popular in many countries. In fact, a clove of Nutmeg is the symbol in the Grenada flag and is one of this island's main crops. Nutmeg is often used for desserts. It's also perfect with egg nog during the holidays.
Ginger: Fresh and dried ginger is another popular spice used around the world. Many Asian recipes use ginger. Ginger is also known for its health benefits (especially for soothing upset stomachs). And, of course, it is also good in many holiday cookie recipes, such as Gingerbread Cookies.

Fast fact: Today, many spices are available as grinders (e.g. Cinnamon, etc.) for added flavor and freshness.
World Spices
Information about spices from around the globe, including: Asian Spices, Caribbean Spices, Spice Island Spices and many others

The Spice Route was the most important trading route in the world for hundreds of years. Despite long and dangerous journeys, spice traders sailed to the Spice Islands of Southeast Asia to acquire unique and exotic spices.

Today, wonderful spices come from all over the world. Just a few of the regions are discussed here. However, on the bottom of this web-page, you are invited to discuss your favorite spice and where it was originally made.

Asian Spices: Asian Spices such as cinnamon, cardamom, turmeric and ginger are well known and enjoyed worldwide.
Caribbean Spices: The most common spices in the Caribbean are jerk seasoning blends using a variety of spices. The island of Grenada is known for growing and exporting a number of spices, including nutmeg.
Indian Spices: Since India has different climates in various parts of the country, they produce a variety of spices. Spices are typically heated in a pan before being added to a meal.
Italian Spices: While oregano is most often thought of for Italian cuisine, many other spices are often used such as Garlic, Bay leaves, Basil, Fennel, Mint, Chili pepper, Parsley, Rosemary, Sage and Thyme.
Moroccan Spices: Many spices are used in Moroccan food. Common spices include cinnamon, cumin, turmeric, ginger, pepper , paprika, anise seed, sesame seeds, coriander, parsley, saffron and mint.
Spice Island Spices: With a very luxuriant landscape including rain forests,the Maluku Islands (also known as the Spice Islands) in Indonesia produce many well known and well loved spices such as nutmeg, cloves and mace.
Fast Fact: Curry is not considered a spice in India, rather is a term used for a type of side dish in Indian cuisine. The word "curry" often refers to a gravy or sauce