Piquant flavours stimulate salivation and promote digestion. Pungent spices can cause sweating, which may even cause a cooling sensation in tropical climates. Conversely, they can add a sense of inner warmth when used in cooked foods in cold climates.
The addition of spices profoundly affects basic taste sensations because their addition imparts a bouquet of flavour notes to a dish. Such flavour profiles are described variously and no spice has a single flavour profile, with the possible exception of watercress that imparts just pungency without any accompanying flavour notes. The flavour notes of spices are described variously as bitter, earthy, floral, fruity, hot, nutty, piney and so on.
Flavours interact with other ingredients to generate the final taste and flavour of a given dish, and the endless combinations are unique. There are also many healthcare benefits associated with spices. They have been used in many traditional medicine systems, most notably in the Indian traditional medicine system known as Ayurveda. The medicinal benefits of spices have only recently been recognized by the scientific community. As a result of the accumulated knowledge on the chemistry of particular active ingredients and their testing in animal studies, scientists have isolated the individual medicinal properties of many herbs and spices.
Some health benefits include antidiabetic antioxidant, anti-inflammatory characteristics. Spices are now making an entry to the human health management arena in the form of health foods. Many spices have health benefits capable of providing nutraceutical benefits for the prevention of many human ailments, especially against the lifestyle diseases that are plaguing affluent society in all countries.
Spices have played a very colourful role in human history. Now it is difficult for us to appreciate the vast influence that spices had on people and nations during the checkered history of humankind. Wars were fought, kingdoms were built and demolished, cities grew, flourished and declined, and the destiny of humankind was influenced so much, all for the sake of spices. Aggarwal, B. Experimental Biology and Medicine Maywood , — Kunnumakkara, A.
Mahlab is made from the seeds of a cherry and has a tart, sour flavor. Mahlab, in powdered form, is added to cakes, cookies and pastries to tone down the sweetness and add a bit of its cherry and almond flavor.
It may also be made into a paste and used as a condiment. The traditional drinks of fall and winter, including mulled wine and hot apple cider, depend upon the addition of mulling spices. Mulling spices are based on cloves, cinnamon and nutmeg, and different preparations may also include raisins, peppercorns, cardamom and orange rind. Mulled drinks are made by heating the spices with the cider or wine to impart the flavor, then straining the loose matter from the finished drink.
Mustard powder is the dried, powdered form of mustard seed. Commercial preparations are usually a blend of white and brown mustard seeds. Mustard powder is often used in dressings and condiments to enhance the flavor of salads and cold dishes.
Mustard powder can also add its tangy flavor to meat dishes, green vegetables and potatoes. Mustard seeds are the small seeds of the mustard plant. There are several varieties of this plant and they are widely cultivated. The seeds vary from mild to warm depending upon the variety. Mustard seeds are used for pickling and curries, and in some regions of India mustard seed oil is used extensively for cooking. Mustard seeds are also, of course, used to make the popular condiment used on sandwiches.
The seeds of the nigella plant are used in the cuisine of India and the Middle East. The seeds are small, black, and combine the tastes of oregano, black pepper and onion. Nigella seeds are commonly used to flavor curries, meats and vegetables. They are also often combined into regional spice blends that are used to prepare traditional dishes.
Nutmeg is the seed of a tree native to Indonesia. It is most often found in ground form but is increasingly available as the whole seed. Nutmeg has a warm, sweet taste that is used in the U. Other cultures use it to enhance soups, meats and stuffings. Nutmeg is the seed of a tree that is native to Indonesia. While the seeds may be purchased whole, nutmeg is most often sold in its ground form. Nutmeg has a strong, sweet flavor that can enhance meat dishes, sauces and stews.
It is also popularly sprinkled on egg nog and adds flavor to mulled wine. Nutmeg makes a delightful addition to any spicy blend for bread, pastries and teas. Paprika is made from dried, ground chili peppers. It is indigenous to Mexico and may vary from mild and sweet to quite hot depending upon the variety of pepper.
Besides the bite of flavor paprika adds to a dish, it also gives it a warm red or orange color. Paprika is often used as a garnish, but it may also be added to any dish where a mild red pepper is desired. It goes well with meats and sauces. Panch phoron is a blend of seeds that was developed in India as a seasoning. The seeds are not ground but are used whole.
The mix usually includes fenugreek, cumin, mustard seed, nigella and fennel. This blend may be used in curries or to enhance the taste of meat, fish and vegetables. It may also be used for pickling It adds sweetness and aroma as the heat of cooking releases its flavor into the dish.
Hungarian paprika is made from a pepper that is actually native to the Americas. There are several varieties of Hungarian paprika, but they all share the qualities of being strong yet sweet with a bright color.
Hungarian hot paprika is a welcome addition to many meat dishes and sauces. It adds fire, but with a hint of sweetness. It is also used to give rice dishes a rich color and flavor.
Hungarian paprika is available in several forms, but they are all made from peppers that were originally cultivated in the Americas. Hungarian paprika is considered a premium spice because of its blend of heat, sweetness and color. Sweet paprika has a taste similar to red bell peppers, and it can therefore be used when a milder flavor is desired. Sweet paprika can be used in meats and sauces, but it is also appropriate for sprinkling as a garnish.
Sweet paprika is also a good choice for rice and potato dishes where the color is desired but not the spiciness of a hotter paprika. Sweet hot paprika is a blend that is commonly found in supermarkets. Paprika is made from peppers native to the Americas, and it is available in several varieties from hot to sweet. Because sweet hot paprika is a blend, it offers the characteristics of both hot and sweet types. It adds just a touch of heat without being overpowering and brings a bit of sweetness and color, too.
This blend is a good choice for garnishes and light seasoning. Poppy seeds, as the name suggests, are harvested from the opium poppy. The commercial production of poppy seeds takes place largely in Europe. Poppy seeds are used primarily for visual appeal rather than taste. They are liberally sprinkled onto breads and desserts to give an attractive finish to the baked goods.
Poppy seeds also go well with pasta, and they have a thickening effect in fillings and sauces. Ras el hanout is a blend of spices that was developed in North Africa. There is no definitive recipe, as any of a couple of dozen ingredients may be included in the blend. It is typical for local and regional herbs and spices to be added to any particular mix.
Ras el hanout is used to give robust flavor to meat dishes and rice, and it may also be used as a rub for meat or fish that is to be grilled. Along with its flavor, it also adds a rich golden color. Red peppers in all their forms are one of the most popular additions to foods of all kinds throughout the world. From sweet red bell peppers to fiery hot chili peppers, there is an almost infinite variety of types and preparations.
Red bell peppers may be eaten raw in salads, diced into soups and meat dishes, and roasted for a delicious smoky-sweet flavor. Ripe red chili peppers can take the flavor up a notch with heat ratings that range from mild to full burn. Chili peppers may also be roasted, or they may be dried and ground into powder. Red pepper can be used alone or be added to one of the many spice blends that are used in ethnic cuisines.
Rose baie is also commonly called rose or pink peppercorn, although it is not truly a member of the peppercorn family. This spice is harvested from a plant that is native to South America. Pink peppercorns do have a peppery flavor, but they are much milder than true peppercorns. They may be added to recipes that call for pepper, and their lovely pink color makes them particularly suited to being sprinkled on fish. Rose baie even pairs nicely with chocolate.
Saffron has a reputation for being the most precious spice. A native of Southwest Asia, this spice consists of tiny threads pulled from the interior of a flower. It adds a sweet hay-like flavor and, most notably, the classic bright rust color to any dish. Saffron is used in such characteristic dishes as risotto and paella, and it is popular with cooks in India and the Middle East.
Savory is available in two varieties that can be used for cooking, summer savory and winter savory, but the summer variety is the most popular. Summer savory grows widely in the northern hemisphere.
Savory has a light, sweet flavor that is broadly compatible with a wide variety of foods. It is particularly good with fowl of all kinds and cabbage, although it pairs well with any meat or vegetable dish, soup or stew. As its name implies, sea salt is derived from sea water. The exact chemical composition and trace elements of sea salt will depend upon the water from which it was extracted. Sea salt has an intensity and complexity that cooks find appealing.
It is often sold in a coarse grind that affects the rate at which it dissolves and the effect is has on the dish.
There are many varieties of sea salt, giving the adventurous cook plenty of room to experiment and identify a favorite for every application. Sesame seeds are harvested from plants that are native to Africa. They have a nutty taste and may be found whole, hulled, ground, and as an oil.
Sesame seeds are used extensively in Asian and African dishes. They may be baked into snacks, used to flavor soups, and sprinkled onto salads and meats. Consumers are also used to seeing the seeds on buns, bagels and breads. Shawarma is an Arab dish that is made of a combination of meats cooked on a grill.
The meat is sliced off as it cooks and served in a pita sandwich or on a plate. Shawarma is often flavored with cinnamon, nutmeg and cardamom and may be dressed with tahini. Shawarma is typically served with a variety of vegetables.
The sumac tree can be found growing in regions as disparate as Africa and North America. The deep, rust-red fruits of the tree are dried and ground into a bright spice which is also known as sumac. Sumac gives the taste of lemon when added to foods.
Its use varies in different cultures, and it can be used to flavor meats, hummus and rice among other dishes. It can even be combined with sugar and water to make a sweet beverage. Szechuan peppercorns are actually the seed husks of a plant native to Asia and are not related to other spices known as peppercorns. They produce an odd tingly, citrus sensation when eaten that resembles the effect of carbonation.
Szechuan peppercorns are used in traditional meat dishes that range from chicken to yak. The peppercorns can also be used in baking and may be made into oils for frying. Taco seasoning is a blend of herbs and spices intended for use in the American version of the taco. While the ingredients may vary, all blends have a spicy, peppery flavor.
Most taco seasonings share the ingredients of oregano, chili peppers, black pepper, cumin, garlic and onion. Other spices are added according to the taste of the preparer. The seasoning blend is usually added during the cooking of the meat that will be used for the taco, although some diners also like to sprinkle it on during the assembly of the taco. Tamarind is the fruit of a tree that is native to Africa.
Both the unripe and mature fruit can be used in cooking, as they start out very sour when green and gradually moderate as the fruit ripens. It may be used in meat dishes and for pickling. The ripe fruit is sweet enough to be used for jams, snacks and desserts.
Sometimes called Japanese seven-spice, this spice blend is usually made with sesame seeds, nori, orange peel, ginger and chili peppers, with other ingredients varying across recipes. Togarashi blended spices have a pleasant nutty taste with just a hint of sourness and heat.
This blend is used as a condiment to add flavor to noodles and soups, and it is even delicious sprinkled on popcorn. It is also often used to add a spicy flavor to crackers. Tsire is a mix of spices that originated in Western Africa.
Like most spice blends, the exact ingredients depend upon the region and the preparer, but it generally is made up of peanuts, chili powder, cinnamon, ginger and nutmeg. In the picture: Black cumin seeds Nigella sativa. Also called black caraway, black cumin Nigella sativa is not related to caraway seeds or brown cumin seeds. The dry-roasted black seeds are popular in Indian and Middle Eastern cuisine where they give dishes a pungent, bitter taste.
This type of black cumin spice is also the ingredient to make black seed oil. There is another kind of spice with the name black cumin Bunium bulbocastanum. This spice is related to cumin seed and caraway seeds and has a smoky, earthy taste. If your recipe says to use black cumin seeds, check to make sure which type of spice it is referring to. Mustard seeds add spicy sharp flavor to various dishes. Mustard seeds Brassica alba are tiny seeds that can be black, brown, white, or yellow.
This is another kind of spice with an ancient tradition. Ground mustard seeds are combined with vinegar, water, and other spices to make prepared mustard. This is a popular condiment to flavor and spice up dishes. They are also commonly used in Indian cuisine. Cardamom is a popular spice in the Indian cuisine. This is one of the spices on this list that can be used in both savory and sweet dishes.
The two types of spice commonly used are black cardamom and green cardamom. Black cardamom has a strong smoky flavor to bring intensity to curries and other spicy dishes.
Green cardamom has a sweeter taste and is used both in desserts and curries. Cloves can be used to season both sweet and savory dishes. Clove spice is the aromatic dried buds of the clove tree. The unique, intense flavor and sweet taste of clove make it a popular spice in many cuisines. The taste of clove spice goes exceptionally well in sweet desserts containing apple, rhubarb, or pumpkin. In savory dishes, clove is often combined with cumin and cinnamon as a spice blend.
Other spice flavors that clove complements are onion, star anise, allspice, and peppercorns. Celery seeds are used ground or whole as a seasoning in many dishes.
It is added to salt to create celery salt. Fenugreek is an essential spice in Indian and Middle Eastern cooking. Many types of curry powder contain toasted fenugreek seeds in their spice mix. The seeds look like pale yellow pebbles. When toasted, their essential oils release a spicy, yet sweet aroma. Allspice is popular spice in many Caribbean dishes. However, allspice Pimenta dioica is the unripe berry of the tree called Jamaica pepper or myrtle pepper.
The name allspice comes from the fact that the dried berry has aromas of cinnamon, nutmeg, and clove. Allspice is one of the essential spices in many Caribbean dishes and is used to make jerk chicken. Due to its popularity, it is also used in desserts and savory dishes in the North American, European, and Arab cuisine. Anise seeds are used to flavor alcoholic drinks. Also called aniseed or sweet cumin, anise Pimpinella anisum has an aroma and taste similar to fennel and licorice.
In Mediterranean cuisine, anise seeds are commonly used to flavor alcoholic drinks. The Greeks call their drink ouzo, the Italians name theirs sambuca, and the French name for their anise drinks are pastis and pernod. In other countries, the sweet taste of anise seeds makes them perfect for making refreshing teas and various types of candies. Soon enough, the use and production of spices spread throughout the Middle East, all the way to Europe, the eastern Mediterranean, Indonesia, Sri Lanka and China.
Spices also led to the great Age of Exploration, as well as to the ultimate discovery of the New World. While you may already know about the importance of spices, did you know that a massive variety of spices is found in this world?
Spices come from the root, bark or seeds of a plant. Herbs come from the leaves of a plant [source: Thekitchn ]. The list here pertains to spices only. Table of Contents. You will be surprised to know how many different spices there are, all with their unique taste, characteristics, flavors, and aromas. Read all about the different types of spices and pick your favorite ones! Cardamom has a strong, pungent flavor that has subtle hints of lemon and mint.
Interestingly, it is a very versatile spice so it can be used to intensify both sweet and savory flavors. There are two types of cardamom that are typically used in Indian cooking, as well as all over the world: Green and Black. Green cardamom is used more commonly than its black counterpart and has a very light and sweet flavor. It is often used in desserts and sweet drinks.
Black cardamom, on the other hand, consists of a very strong smoky flavor so it is often used in spicy rice dishes and curries.
Cardamom has quite a rich history behind it in terms of its medicinal properties and has been used since ancient times as a digestive aid, as well as to treat inflammatory and respiratory conditions. This is another fairly common Indian spice that was first found being traded at a port in Sri Lanka somewhere during CE.
However, it is native to the Molucca Islands which is now a part of Indonesia. Cloves contain a very distinctive kind of a sweet smell with an equally sweet-spicy flavor. An interesting historical fact about cloves is that before approaching their Emperor, the Chinese had to have a few cloves in their mouth as a way of sweetening their breath. This suggests that in ancients, cloves were also used as mouth fresheners instead of breath mints that are typically used today.
Whole cloves are often used in curries and other liquids since they also provide quite an aesthetic appeal while ground cloves are popularly used in a variety of sweet treats.
They are also used for a number of health-related purposes including toothaches, vomiting, nausea, and indigestion, to name a few. It has an extremely pungent flavor that is less delicate when compared to that of the true cinnamon. Although cassia bark looks almost the same as cinnamon, it is actually very different and is used more often in savory dishes, especially in China. Cassia bark is commonly grown and produced in Indonesia, China, and Burma and is perfect for homemade tea blends or spice blends.
Many people use this spice to treat muscle and stomach spasms, menstrual problems, joint pains, the common cold, high blood pressure, and many other health ailments. This has to be one of the most commonly found and consumed spices all over the world. A pinch of it is added to almost every recipe you could possibly imagine.
Black pepper has originated from India, particularly from the Malabar region and the Western Ghats. It comes from the berries of the pepper plant and you would typically also find white and green colored peppercorns. The difference in color primarily results from the varying developmental stages. Since ancient Greece times, pepper has been a much cherished and prestigious spice because it was used as both, a currency, as well as, a sacred offering.
Black pepper consists of a very unique spicy taste and is typically used to provide a subtle heat kick to numerous recipes and dishes. Some of its amazing medicinal uses include using it as laxatives or for congestion relief. Celery seed is usually ground up into salt, and can then be added to many dishes for a concentrated taste of celery. Coriander produces natural citrus flavors when ground up. It is especially common with chicken-based dishes.
Crushed red pepper has a distinctively fruity, yet spicy flavor, and is commonly used as a condiment on pizzas and salads. Cumin is one of the most mainstream spices and is native to Europe, Asia and Africa; however, it has become a very essential ingredient all over the world.
It is popular for its nutty and earthy flavor that consists of a subtle spice kick and some hints of lemon. Some of its most distinctive characteristics include the intense fragrance coupled with the unique ridged brown seeds. Cumin can be used as a whole or in a grounded form.
Either way, it adds a smoky touch to any dish and tastes absolutely delicious. Most people prefer using freshly grounded cumin in curry recipes and vegetable dishes to get the most of that intense, nutty —spicy flavor. Cumin is by far the most popular spice that also has a multitude of health benefits pertaining to weight loss, cholesterol, diabetes, irritable bowel syndrome and many more. Needless to say, curry powder is a primary ingredient in curry dishes, but it can also be used to flavor many stews, marinades, and meats.
Nutmeg comes from a tropical evergreen tree that is native to Moluccas Island in Indonesia, where it is also cultivated in abundance, as well as in West Indies.
It is often used together with cinnamon due to the similar pungent fragrance and a subtle sweet taste.
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