Condiments & Spices

The history of Indian spices dates back to the beginning of the human civilization. There are references about Indian spices and their uses  the Vedas (6000 BC), by 'Manu', the lawgiver in 4000 BC, by the Babylonians and Assyrians (around 3000 BC), and in the Old Testament (1000 BC) of the Bible(Sivaraman and Peter, 1999). Traditionally lndia was known as the legendary land of spices, and the West coast of India, known in history as Malabar Coast, was maintaining very active trade relation with Western world, starting from the ancient Egypt, Greek and Roman times (Ravindran,2000). lndia enjoys a wide range

of agronomic and climatic conditions, which enable us to grow a number of spices (Selvan et a/., 1999). While lndia produces high valued saffron on temperate zone of Kashmir in the North, the black pepper, 'the king of spices' and cardamom, 'the queen of spices' and other plantation spices are grown in down South the Tropical zone in Kerala.

Spices are those plants, the products of which are made use as food adjuncts to add aroma and flavour. Condiments are also spices, products of which are used as food adjuncts to add taste only. Both spices and condiments contain essential oils, which provide the flavour and taste. They also stimulate digestion on account of there carminative properties. They are of little nutritive value. They are used whole, ground, paste or liquid from, mainly for flavouring and seasoning food. Most spices increase the shelf life of food, especially the dry varieties. Some are added to improve texture and some to introduce a palatable colour or odour.

Spices include stimulating condiments, e.g., pepper, mustard, and horseradish; aromatic spices, e.g., cloves, cinnamon, nutmeg, anise, and mace; and sweet herbs, e.g., thyme, marjoram, sage, and mint. Spices are taken from the part of the plant richest in flavor—bark, stem, flower bud, fruit, seed, or leaf. Although spices are very commonly used in the form of a powder, some are used as tinctures obtained by extracting essential oils, and many are used whole.

Classification of spices:

There are about 35 spices and condiments which can be broadly classified into 6 groups, based upon the parts of the plants which they are obtained, namely.

1. Rhizomes and root spices: Ginger, Turmeric, and Garlic.

2.Seed spices: Nutmeg, Coriander, Fennel, Cumin, Fenugreek, Dill, Aniseed, Celery and Bishopweed.

3. Bark spices: Cinnamon

4. Fruit spices: Cardamom, Black Pepper, Vanilla, All spice, Cassia, Tamarind, etc.

5. Leaf spices: Bay leaf, Curry leaf, etc.

6. Flower spices: Clove, Saffron, Asafoetida, etc.

Importance of spices in India:

India produces spices on 2.0 million ha with an annual production of about 2.3 million tonnes, contributing nearly 20% of world’s production. Nearly 90-95% of the total production is consumed locally and the rest exported. India is the biggest exporter of spices. They are indispensable part of our culinary preparations especially used for flavouring and seasoning of food. Most of the spices have potential medicinal values. Besides, the spices and spice products are also indirectly used as flavouring or colouring agents or as preservatives in many pharmaceutical preparations. Spices have been used in cosmetic and perfumery industries. Spice oils are used in the manufacture of soaps, tooth pastes, talcum powder, aftershave lotions, vanishing creams, mouth freshners and room freshners etc.,