ASSIGNMENT 1 OF NUTRITION & FOOD ASTHETICS

SUBMITED TO :- SHWETA MAM

2011
In this assignment I have described the importance of spices,herbs and contigments.I have also written about the role they play in Indian coockery and a little about their history and medeceinal effects. ANUPAM MISHRA REG NO. 10801912 ROLL NO:SE113A62

SPICES,HERBS & CONTIGMENTS

A spice is

dried seed, fruit, root, bark, quantities as a food

or vegetative

substance used

in nutritionally insignificant

additive forflavor, color,

or

as

a preservative that kills harmful bacteria or prevents their growth. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring. Many spices are also used for other purposes, such as medicine, religious
rituals, cosmetics, perfumery, or eating as vegetables. For example, turmeric is also used as

a preservative; liquorice as a medicine; garlic as a vegetable. In some cases they are referred to by different terms.

CLASSIFICATION AND TYPES:

LIST OF HERBS AND SPICES Grouping by plant part: Spices can be grouped as:

Dried fruits or seeds, such as fennel, mustard, and black pepper. Arils, such as mace. Barks, such as cinnamon and cassia.

Dried flower buds, such as cloves.

Stigmas, such as saffron. Roots and rhizomes, such as turmeric, ginger and galingale. Resins, such as asa foetida

Common spice mixtures

Baharat (Arab world, and the Middle East in general) Berbere (Ethiopia and Eritrea) Chimichurri (Argentina and Uruguay)

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 (Southern France) Jerk spice (Jamaica) Khmeli suneli (Georgia)

Masalas, including garam masala (India)

Old Bay seasoning (a commercial blend from the United 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

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

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!!!.

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 anticaricenogenic 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

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

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 family Zingiberaceae. 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.

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 with pitta 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

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

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 centuries garlic has 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 lowering cholesterol. Garlic is a very important ingredient in eastern cuisine, and critical to the flavor of the food.

"KHING"

OR

GINGER

Root Ginger or 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. Ginger is a perennial plant, distinguished by the white and yellowish-greenish flowers it produces, as well 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:

1. Ginger has carminative properties (anti spasmic) and can be used to calm in upset stomach, providing relief for the relief of bloating and gas. 2. The intake of ginger helps stimulate the secretion of mucus, quieting your cough and soothing any scratchiness I your throat. 3. Ginger has been proven (in multiple studies) to treat feelings of nausea, particularly in the form 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 the prevention 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 of ulcers, unwanted holes in the lining of your stomach. 9. Ginger has proven to help lower your cholesterol levels and prevent the formation of blood clots. 10. Ginger is often used to settle an upset stomach or treat severe stomach ailments such as dyspepsia or colic. It is frequently used today in developing countries to treat diarrhea.

"KHA" OR GREATER GALANGA

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

Hoary Basil is 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 Lime

The 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

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

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 Sanskrit pippali, the word for long pepper via the Latin piper which was used by the Romans to refer both to pepper and long pepper. As Medicine:

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 of selenium, 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 of safrole, 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:

Ocimum tenuiflorum (also tulsi, tulas, or Holy Basil) is an aromatic plant in the family 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 with hairy 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 or Lakshmi tulsi) and purple-leaved (Krishna tulsi). Tulsi is cultivated for religious and medicinal purposes, and for its essential oil. It is widely known 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 of Ocimum 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 for diabetes 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.

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 "-lch". 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.

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 general rule, 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 China Bangladesh Pakistan 1 600 000 86 % 99 000 48 000 45 300 5% 3% 2%

Nepal Other countries Total

15 500 60 900

1% 3%

1 868 700 100 %