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A Brief IntroductionCardamom, an aromatic spice is a member of the ginger family Elettaria cardamomum. This small pungent seed is used worldwide for flavouring variety of items including coffee, curries and desserts. It is one of the most valued spices of the world and was the principal item of trade in the ancient world. A native to the East, it has its origin in the forests of the western ghats in southern India. This spice also grows in Sri Lanka, Guatemala and Tanzania.
There are the two main genera of the ginger family Zingiberaceae that are named as forms of cardamom, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown.
There are many inferior substitutes are available from cardamom-related plants like Siam Cardamom, Nepal Cardamom, Winged Java Cardamom, and Cardamom. Malabar cardamom and Mysore cardamom are the two major varieties of Indian cardamom. Although India is the largest producer of cardamom, only a small share of the Indian production is exported because of the large domestic demand.
Cardamom PlantCardamom is a perennial herb that can reach a height of between 2 to almost 6 m. The sword shaped leaves of the plant are dark green in colour which are about 2 inches long. The small, yellowish flowers grow in loose racemes on prostrate flower stems. The fruit has 3 chambers filled with small aromatic seeds, each about 3 mm long. It is better to store the fruit in pod form, because once the seeds are exposed or ground, they quickly lose their flavour.
Cardamom grows in the tropics, wild and in plantations. It is traditionally grown in partially cleared tropical rain forests, leaving some shade. The plant requires humid and moderately cool climate, filtered sunlight obtained from tree canopy, humus rich soil, well-distributed rainfall and protection from heavy winds
| History of CardamomFor centuries this sweet and aromatic spice has been widely used for its pleasing aroma and medicinal properties. The medical compendium Charaka Samhita written between the 2nd century BC to 2nd century AD refers to it as an ingredient in some preparations. Cardamom is also mentioned in Sanskrit texts of the 4th century BC in a treatise on politics called Kautilyas Arthashasthra and in Taitirriya Samhita where it is used in offerings during ceremonies. Cardamom was used as a tooth cleaner by the ancient Egyptians and as a perfume by the Greeks and Romans. The ancient Greeks around the 4th century B.C highly valued the cardamom as a culinary spice and as a base for herbal medicines. Cardamom trade was an important part trade links between India and the Mediterranean region. | |
| Culinary UsesCardamom has a strong, unique taste, with an intensely aromatic fragrance. This sweet spice is used as flavorings in both food and drink. It features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is a major ingredient in Indian sweet dishes and drinks. This spice is often used in pickles, especially pickled herring; in punches and mulled wines; and sometimes with meat, poultry and shellfish. A mild stimulant, cardamom is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan. It is a flavouring for Arab and Turkish coffee which is served with an elaborate ritual. It is often used in baking in Scandinavia. The French use it in their demi-tasse. Cardamom added to milk neutralizes its mucus forming properties and it detoxifies caffeine in coffee. Medicinal PropertiesCardamom is widely used to bring relief from digestive problems in Ayurveda. Though they are not used in western medicines for their medicinal properties, but are used as a flavouring agent for medicinal preparations. In the ancient world, cardamom was used to bring relief from digestive problems. In India, green cardamom is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom. | |
A Brief IntroductionCinnamon is a small tropical evergreen tree which grows 1015 meters (32.849.2 feet) tall, belonging to the family Lauraceae. The two main varieties of cinnamon are cinnamomum cassia and cinnamomum zeylanicum, grown widely in Sri Lanka, India, Java, Sumatra, the West Indies, Brazil, Vietnam and Madagascar. Its inner bark is widely used as a spice and there are as many as 250 different varieties are found across the globe. Due to its distinct odour, it is widely used as an important ingredient of many mouth watering dishes of the world.
The word cinnamon originates from the Greek word kinnmo-mon (meaning spice) and its botanical name Cinnamomum Zeylanicum, which is derived from Sri Lankas former name, Ceylon. People in West Asia were probably using cinnamon by about 1000 BC. In the Bible, it is being described as one of the spices used by Moses.
Because of its health benefits, aromatic properties and scarcity, cinnamon was more precious than gold in the ancient world. The commercial products of cinnamon are quills, quillings, featherings, chips, cinnamon bark oil and cinnamon leaf oil. Its flavour is due to an aromatic essential oil that makes up 0.5% to 1% of its composition.
Botanical DescriptionCinnamomum verum, a tropical evergreen tree, reaches a height of 8-17 m in the wild. It requires a warm and wet climate with no extremes of heat and cold. In an unharvested state, the trunk of a cinnamon plant is stout, 30-60 cm in diameter, with a thick, grey bark and the branches set low down. Cinnamon shrub are grown as bushes. Its leaves are stiffed, opposite and variable in their form and size. The young leaves of the flush are reddish, later turning dark green above with paler veins.
The petiole of cinnamon plant is usually 1-2 cm long while the size of lamina is generally 5-18 x 3-10 cm, ovate or elliptic; base more or less rounded and the tip tends to be somewhat acuminate.
The flowers, which are arranged in panicles, have a greenish color, and have a distinct odor. Fruit a fleshy ovoid drupe, black, 1.5-2 cm long when ripe, with the enlarged calyx at the base.
| History of Cinnamon in a Nutshell
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| Cinnamon OilCinnamon oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. It is of a golden-yellow colour, with the characteristic odour of cinnamon and a very hot aromatic taste. The major chemical components of the essential oil includes ethyl cinnamate, eugenol, cinnamaldehyde, beta-caryophyllene, linalool, and methyl chavicol. Cinnamon oil possess many medicinal properties and there are many uses for it. It is often used as a stimulant in paralysis of the tongue, or to deaden the nerve in a toothache. It contains three active components of acetic acid and alcohol along with a wide range of volatile compounds that help in a wide variety of symptoms and health conditions. Medicinal UsesOwing to its vast medicinal uses, cinnamon had found a prominent position in traditional medicines, especially in Ayurveda, the traditional healing system of India. It has been used in many cultures for treating a variety of health disorders including diarrhea, arthritis, menstrual cramps, heavy menstruation, yeast infections, colds, flu, and digestive problems. Being a rich source of magnesium, iron, and fibers, it is helpful in many ailments such as:
Culinary Uses of Cinnamon
Use of Cinnamon in ReligionBesides being used as a spice and medicine, cinnamon is also used for some religious purposes. Some people believe that burning cinnamon in incense will promote high spirituality and aid in healing. Its essential oil is often seen spiritually as used for protection by many people across the globe. | |
Ginger, or zingiber officinale, is a perennial plant having thick branching aromatic rhizomes and leafy reedlike stems. For centuries, ginger has been widely used as a spice throughout the world, especially in Asian countries. A native to China and India, this plant is widely cultivated in Southeast Asia, West Africa, and the Caribbean. It needs a minimum annual rainfall of 150cm, temperatures of 30C or over, a short dry season and a deep fertile soil. Known for its slightly biting and hot flavour, this spice is widely used in preparing gingerbread, ginger ale, gingersnaps and Asian dishes. It adds delicacy to the dish by its rich, sweet, warm and woody aroma.Ginger paste in combination with garlic and onion is widely used in preparing almost every meat dish by the Indians and the Pakistanis. It is also used as a flavouring agent to add more warmth in tea. It takes its name from the Sanskrit word stringa-vera, which means with a body like a horn, as in antlers.
The pungency in ginger is due to the presence of a volatile oil. The dried rhizome contains approximately 13% volatile oil which is the source of gingers characteristic aroma; an oleoresin contains the pungent properties.
Historical Importance of GingerGinger has been used as a medicine since innumerable. Especially in the Chinese Medicinal System, it possess greater importance and ginger is mentioned in the writings of Confucius. The name of ginger is also quoted in the Koran, the sacred book of the Muslims,
| indicating it was known in Arab countries as far back as 650 A.D. The Hindu epic Mahabharata written around the 4th century B.C. describes a meal where meat is stewed with ginger and other spices. It was also an important plant in the traditional Indian medicine systemAyurveda.It was one of the earliest spices known in Western Europe, used since the ninth century. Ginger was one of the important trading items and was exported from India to the Roman empire 2000 years ago where it was valued more for its medicinal properties than as an ingredient in cookery. Together with black pepper, ginger was one of the most commonly traded spices during the 13th and 14th centuries. In Europe, it as so popular that it was included in every table setting, like salt and pepper. | |||
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| Culinary UsesGinger is undoubtedly an essential ingredient to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. It is also used as an flavouring agent in preparing sweet dishes, cakes, cookies, breads, and beverages. Sometimes the roots will produce green sprouts which can be finely chopped and added to a green salad. Pickled ginger is a delicious accompaniment to satays and a colourful garnish to many Chinese dishes. In the West, the dried ginger is mainly used in preparing confectionery items like biscuits and cakes. It is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea. | |
| In Myanmar, ginger is used in a salad dish called Gyin-Tho, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds. In traditional Korean Kimchi, ginger is minced finely and added into the ingredients of the spicy paste just before the fermenting process. | |
| Medicinal PropertiesBesides being used as a spice, ginger also contains natural healing properties. It has long been ascribed aphrodisiac powers, taken either internally or externally. It is highly effective in treating nausea, motion sickness, morning sickness and general stomach upset. Its anti-inflammatory properties help relieve pain and reduce inflammation associated with arthritis, rheumatism and muscle spasms.Ginger root consists of gingerols, zingibain, bisabolenel, oleoresins, starch, essential oil (zingiberene, zingiberole, camphene, cineol, borneol), mucilage, and protein. It contains many therapeutic properties and is highly effective in stimulating the blood circulation, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin. Other uses for Ginger Root include the treatment of asthma, bronchitis and other respiratory problems by loosening and expelling phlegm from the lungs. This aromatic spice is also mentioned in the Karma Sutra, and in the Melanesian Islands of the South Pacific it is employed to gain the affection of a woman. Ginger is on the FDAs generally recognized as safe list, though it does interact with some medications, including warfarin. Some studies show ginger may also help prevent certain forms of cancer. Other Facts related to Ginger
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The word clove originates from the Latin word clavus, which means nail, as its buds resemble small irregular nails in shape. Clove is a native to the North Moluccas, the Spice Islands of Indonesia and is widely cultivated in Brazil, the West Indies, Mauritius, Madagascar, India, Sri Lanka, Zanzibar and Pemba. Indonesia is the largest producer of cloves in the world followed by Madagascar and Tanzania.
Clove Plant DescriptionThe clove is an evergreen tree from the Myrtaceae family and grows well in rich loamy soils of the humid tropics. It grows to a height ranging from 10-20 m, having upright branches with shiny / leathery leaves and crimson flowers in numerous groups of terminal clusters. The flower buds are at first, of a pale color and gradually become green, after which they develop into a bright red, when they are ready for collecting. Cloves are harvested when they grow 1.5-2 cm long, and consist of a long calyx, terminating in four spreading sepals, and four unopened petals which form a small ball in the centre.
Clove CompoundsEugenol, is the main ingredient which is responsible for its sweet and nice aroma. Clove oil contains about 72-90% of eugenol, which
hold many antiseptic and anaesthetic properties. Other major constituents are essential oils acetyl eugenol, beta-caryophylline & vanillin; crategolic acid; tannins, gallotannic acid, methyl salicylate (painkiller); the flavanoids eugenin, kaempferol, rhamnetin, and eugenitin; triterpenoids like oleanolic acid, stigmasterol and campesterol; and several sesquiterpenes.
Culinary UsesFor centuries, cloves have been widely used in cooking, either whole or in a ground form in many popular cuisines of the world. In the north Indian cuisine, it is used in almost every sauce or side dish made, mostly ground up along with other spices. They are also smoked in a type of cigarettes locally known as kretek in Indonesia. In the Chinese and Japanese culture, cloves are an important incense material and is widely used in religious ceremonies.
Medicinal Uses of Clove OilOil extracted from cloves contain eugenol which constitutes about 60-90% of each clove and contains many medicinal properties. This oil also acts as an antiseptic, anesthetic, stimulant (promotes digestion by increasing bile and gastric acid secretions), expectorant, aromatic, antispasmodic, astringent and accounts for its various uses. Cloves have been widely used for curing:
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Indian spices are globally renowned for their rich aroma and distinctive flavour. These spices are used as a whole or in powdered form to add a kick in many yummy dishes. Before understanding ‘Curry Powder’ lets clear up the haze from the word curry.Curry refers to hot, spicy, gravy-like dishes best-known in Pakistani, Indian, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai, and other South Asian and Southeast Asian cuisines. The spices are used either in whole form or in the form of a powder namely “Curry Powder” that contains 12 – 14 different spices and the heat of each varies from relatively mild to extremely hot.
| Curry powder is prepared by blending and grinding various herbs and spices, including cardamom, cinnamon, cumin, cloves, fenugreek, red peppers, nutmeg, mace, etc. Sometime it also contains other ingredients like paprika, cloves, saffron, fenugreek, cardamom, or fresh curry leaves. | |
| Ingredients of Curry Powder*Generally curry powder is a combination of spices15-20 herbs and spices. The following is a detailed list of the spices used in preparing a standard curry powder: | |
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EtymologyThe word curry originates from ” koora “, a Telgu word which means stew or gravy of any vegetable. In Tamil, curry means meat. The word “Khari” from which “curry” is derived, comes from Southern India and refers to a sauce of any kind.
Curry powder was actually developed by Britishers during their colonial rule of India, who wished to take the taste of Indian food home, without having to utilize fresh spices. As a result “curry powder” in the Western world has a fairly standardized taste, but there are literally millions of curry flavors in India.
History of Curry Powder
Curry Powder…A Vital Health TonicEach and every spice contains certain medicinal properties, and since curry powder is a blend of spices, it contains many healing properties. It is largely composed of turmeric, the rich source of Curcumin. For centuries, curcumin has been widely used for its medicinal properties in the Indian traditional medicinal system. This antioxidant (curcumin) agents helps the body to fight against cancer and stops the cancer cell growth. It inhibits the build-up of amyloid plaques in people with Alzheimer’s.
Thus, curry powder offers a pleasant, easy way to add these vitally important substances to one’s diet. Only a spoon of curry powder will not only add a kick to the dish but also helps the body to fight against many diseases.
Curry Powder…A Vital Health TonicEach and every spice contains certain medicinal properties, and since curry powder is a blend of spices, it contains many healing properties. It is largely composed of turmeric, the rich source of Curcumin. For centuries, curcumin has been widely used for its medicinal properties in the Indian traditional medicinal system. This antioxidant (curcumin) agents helps the body to fight against cancer and stops the cancer cell growth. It inhibits the build-up of amyloid plaques in people with Alzheimer’s.
Thus, curry powder offers a pleasant, easy way to add these vitally important substances to one’s diet. Only a spoon of curry powder will not only add a kick to the dish but also helps the body to fight against many diseases.
A Brief IntroductionCardamom, an aromatic spice is a member of the ginger family Elettaria cardamomum. This small pungent seed is used worldwide for flavouring variety of items including coffee, curries and desserts. It is one of the most valued spices of the world and was the principal item of trade in the ancient world. A native to the East, it has its origin in the forests of the western ghats in southern India. This spice also grows in Sri Lanka, Guatemala and Tanzania.There are the two main genera of the ginger family Zingiberaceae that are named as forms of cardamom, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown
Cardamom PlantCardamom is a perennial herb that can reach a height of between 2 to almost 6 m. The sword shaped leaves of the plant are dark green in colour which are about 2 inches long. The small, yellowish flowers grow in loose racemes on prostrate flower stems. The fruit has 3 chambers filled with small aromatic seeds, each about 3 mm long. It is better to store the fruit in pod form, because once the seeds are exposed or ground, they quickly lose their flavour.
Cardamom grows in the tropics, wild and in plantations. It is traditionally grown in partially cleared tropical rain forests, leaving some shade. The plant requires humid and moderately cool climate, filtered sunlight obtained from tree canopy, humus rich soil, well-distributed rainfall and protection from heavy winds.
| History of CardamomFor centuries this sweet and aromatic spice has been widely used for its pleasing aroma and medicinal properties. The medical compendium Charaka Samhita written between the 2nd century BC to 2nd century AD refers to it as an ingredient in some preparations. Cardamom is also mentioned in Sanskrit texts of the 4th century BC in a treatise on politics called Kautilyas Arthashasthra and in Taitirriya Samhita where it is used in offerings during ceremonies. Cardamom was used as a tooth cleaner by the ancient Egyptians and as a perfume by the Greeks and Romans. The ancient Greeks around the 4th century B.C highly valued the cardamom as a culinary spice and as a base for herbal medicines. Cardamom trade was an important part trade links between India and the Mediterranean region. | |
| Culinary UsesCardamom has a strong, unique taste, with an intensely aromatic fragrance. This sweet spice is used as flavorings in both food and drink. It features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is a major ingredient in Indian sweet dishes and drinks. This spice is often used in pickles, especially pickled herring; in punches and mulled wines; and sometimes with meat, poultry and shellfish.A mild stimulant, cardamom is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan. It is a flavouring for Arab and Turkish coffee which is served with an elaborate ritual. It is often used in baking in Scandinavia. The French use it in their demi-tasse. Cardamom added to milk neutralizes its mucus forming properties and it detoxifies caffeine in coffee. Medicinal PropertiesCardamom is widely used to bring relief from digestive problems in Ayurveda. Though they are not used in western medicines for their medicinal properties, but are used as a flavouring agent for medicinal preparations. In the ancient world, cardamom was used to bring relief from digestive problems. In India, green cardamom is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom. | |
| An IntroductionChaat masala is a blend of several spices like amchoor (dried mango powder), cumin, black salt, coriander, dried ginger, salt, black pepper, asafoetida, red pepper, etc., used as an accompaniment to fresh fruits and other snacks. It has a sharp smell and tastes sweet, sour and pungent. In western countries, fresh fruit often is sprinkled with lime juice and chat masala. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl, at chaat carts in India. In India, this blend of spices is widely used as a flavouring agent to add a kick in snacks, savouries, | |||||
| fruit salads and many other items. Chat masala is used to flavour all the popular street foods of India ranging from Bhel Puri to the Golgappa, Aloo Chaat and Dahi Sev Puri. It is somewhat an acquired taste and can be added to all sorts of everyday items or even eaten on its own. Although chat masala is available in commercial packaging, many people still prefer home made chat masala to the commercially prepared version. Ready and processed chaat masala is now available all around the world in specialty Indian and Asian grocery stores. What Exactly is Chat Masala?Chat Masala is made from the two Hindi words chat and masala. Chat means to lick and the word masala means a spice mix. Therefore, the word chat is used for a collection of savoury and highly spicy snacks that would make you lick /smack your lips.
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Uses of Chat MasalaChat Masala, the blend of hot and tangy spices, is used to spice up many dishes. They are the inseparable part of appetizing savories which are served before a meal as light dishes for lunch or supper. It is widely used to add delicacy in:
India, the land renowned for its excellent cuisine and its unique regions of cooking. Many regions of this culturally diverse country have their own cooking style, recipes and preferences. But one thing is common among all of the regional cuisines of India is the use of Spices. For centuries, India has been known for producing distinctive spices.Garam Masala or the blend of spices is a pretty common word in every family of India, Bangladesh and Pakistan. A blend of ground spices, this necessary ingredient is the heart of most Indian and South Asian dishes. This magical blend of spices is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavor to the cooked dish.
The word garam masala means a hot spice. Though, garam masala is not an spice in itself, but a wonderfully aromatic blend of spices used to give freshness and immediacy to a dish. It contains spices like cardamom pods, whole cloves, peppercorns, whole cumin seeds, cinnamon sticks, ground nutmeg and other spices.Many different kind of Garam Masala is found depending on the region and the personal taste. Garam Masala can be found easily in international section of any big groceries store in west or in any Indian or South Asian shops.
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So, just add garam masala to your recipe to add more aromatic flavours and delicacy to your dish.
What is Onion Powder?Onion powder, a spice made from ground dehydrated onions is used for seasoning in cooking. Many cooks of the world prefer onion powder to fresh onions because it is easier to handle, saves time and require no chopping or special treatment. Prepared from finely ground dehydrated onions, they contain very strong smell and last for a longer duration, if properly packaged and stored. Since bulb onions contain much of the flavor and distinctive aroma of the onion, they are widely used for preparing onion powder. Onion powder is a perfect condiment for taco mix, chili, barbeque rubs, salad dressings, dips, marinades, and as an addition to hamburgers.Onions are an inseparable ingredient in many dishes including soups, stews, meats of all kinds,
salads, eggs, salsa, etc., but chopping of onions takes lot of time and effort. Since onion powder is a easy substitute for fresh onions and a tea spoon of onion powder is capable of providing the nutty, and slightly sweet flavor of a medium sized onion, it is widely used by cooks all around the globe. However, some cooks discovered some loss of flavor in using onion powder.
| Varieties of Onion PowderLoads of varieties of onion powder are commercially available in the market. Some varieties are blended with other dried spices to give a distinctive flavour.The popular varieties of onion powder are: | |
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Uses of Onion PowderOnion Powder is an essential ingredient of various meat and vegetable stews. It mixes well with various meat specialties including pork, poultry, lamb and fish. Besides being used as a spice in preparing many appetizing recipes, it can also used for other other purposes. Some of them are:
Bundi, Rajasthan 