16 spices&herbs

8/6/2019 16 Spices&Herbs

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Spices & Herbs


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Difference between spice and herb?

No clear distinction

Herbs usually leaves (sometimes seeds),usually from temperate-origin plants

Spices usually flowers, fruits, or bark of

tropical-origin plants


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spice Part of plant used

Black pepper Dried fruits (peppercorns)

Ginger Rhizome (underground stem)

Nutmeg Seed

Mace Covering of nutmeg seeds

Cloves Unopened flower buds

Cassia and

Cinnamon

Bark

Cardamom Fruits, seedsTurmeric Rhizome

Sesame Seeds


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Herbs

Usually aromatic leaves

Used in cooking

Also, in shampoos,

cosmetics, soaps,medicines, aromatherapy

(e.g., Vicks vaporub, with

camphor, menthol, &

eucalyptus oils)

See Table 17a


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Spices & herbs Scents & flavors usually due to unique essential

oils; i.e., to secondary compounds, especially

isoprenoids (terpenes). Natural plant function in pollinator & fruit/seed-

disperser attraction.

And/or plant protection from herbivores, &

pathogens (mostly fungi, bacteria). Most of these secondary compounds have anti-

microbial activities.


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spice Derives from the Latin wordspecies,

meaning specific kind, and later, goods or

merchandise.

Plants that Changed History, Joan Elma Rhan, 1982


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First use of spices & herbs

y Origins pre-date ancient Greeks & Romans, etc.

y Today we use spices & herbs primarily to make good foodtaste even better.

y In the days before refrigeration, spices were used to hide

the taste and odor of less-than-fresh food, and to prolongthe freshness of food (especially in warm climates).

y Today, some perfumes, soaps, and lotions are lightlyscented with spices & herbs.

y In the days before people took frequent baths, spices/herbs

were used as deodorants. Those who could afford to do sohad spices/herbs sown or tucked into their clothes to hidetheir body odors.



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Early Spices Orient/Old World

cinnamon, nutmeg, mace, black pepper, ginger,

cloves, cardamom, anise, caraway, mustard,

saffron

New World

allspice, chilies & paprika, vanilla


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Ancient History Egypt

Greeks

Romans Arabs & Middle East

After fall of Rome andduring the Dark Ages

(ca. 600-1000 AD) Lost access to spices

from the Orient Trade between the empires of Asia and Rome


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Why were spices popular for trading?

it was very lucrative

transported easily

improved food & health

many diverse uses for most spices

very popular with the upper classes spicy food considered classy, sign of wealth


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Spice Trade, post-dark ages Crusades in 1096: Europeans are out fighting in the

Middle East and taste exotic spices and want to bring

them back. 1180s: Pepperers guild, predecessor to herbalist and

physicians.

Middle Ages: spices valuable trade item used to pay

bills, taxes. 1300: Polo brothers travel to China and bring back

tales of spices.

By 1300s: spice trade was a legitimate profession.


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Papal Race for Spice Islands During the late 15th century, the popes

favorites

Spain and Portugal

After that, Pope issued a decree to dividethe world between Spain and Portugal fromPole to Pole

Portugal got the EAST, Spain got theWEST


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Age of Explorationy onset of an age of exploration that lasted almost

500 years

Columbus discovered America in 1492 didnt know the size of the Earth or about the Pacific

Ocean

Charles V and King of Spain sent Magellan on an

expedition to reach the Spice Islands

westward route through the South Seas and Spice

Islands


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Were Columbus and Magellan

voyages failures ?y Neither won for Spain the easy access to

spices that she wanted.

y Columbus never found the spices or thelands he sought.

y Magellans expedition reached the Spice

Islands, but the route across the PacificOcean was much too long and much toodangerous to be practical then.



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What spice trade accomplishedy New lands were discovered, and the question of whether

the world was spherical or flat was finally decided.

y New plants and animals were discovered; some of themwere transported to continents where they had never been

before, but where the climate was suitable.

y Peoples diets became more varied and better balanced.Europeans, whose homelands were beginning to beoverpopulated, colonized the newly discovered lands,some of which had plenty of space.

y Generally, this worked out well for the Europeans, but

rather badly for the natives of the colonized countries.y For better or worse, the search for species brought together

the civilizations that had developed separately in theancient worlds. They would never be isolated again.



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Imperialism Portugal, via colonies and outposts, dominated

spice trading for ca. 100 years (16th century).

Thereafter, the Dutch, especially, and British tookcontrol of spice trading.

Dutch took over the Indonesia & Ceylon

Dutch East India company

England took over India, Singapore, Hong Kong British East India company


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Spices & Herbs

A quick survey of representatives


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Piper nigrum(black & white pepper)

Climbing vine native to India

and East Indies; in Piperaceae

(pepper) family

Berries picked green, darken

& shrivel upon drying.

Biting flavor due to volatile

oils, flavor dissipates after

grinding.

White pepper berries ripenon vine, outer hull removed.

The most widely used spice

today.


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Cinnamomum zeylanicum(cinnamon)

Parts used- oil & bark

Evergreen tree native toIndia & Sri Lanka; in Laurelfamily

Properties-Astringent, stimulant, anti-infective, anti-fungal,digestive aid

One of the oldest and mostvaluable spices

Related spice, calledcassia, from C. cassia.


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Eugenia caryophyllata(clove)

Parts Used: closed flower buds

Active Compounds: Clove oilis 60 to 90 percent eugenol,which is the source of its

anesthetic and antisepticproperties.

An evergreen tree, 15 to 30feet tall; in Myrtaceae (Myrtle)family

Native to the Spice Islands andthe Philippines, but also grownin India, Sumatra, Jamaica, theWest Indies, Brazil, and othertropical areas.


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Myristica fragans

(nutmeg & mace) Part used- dried kernel of the

seed.

Tree is about 25 feet high, has a

greyish-brown smooth bark,

abounding in a yellow juice.

Native to Spice Islands;Myristicaceae (nutmeg) family

Fruit is source of 2 spices,

nutmeg & mace.

Mace is derived from the net-like

aril that is wrapped around thepit.

Within the pit is a single seed,

the source of nutmeg.


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Zingiber officinale (ginger) Member of ginger family

Perennial native to tropical Asia Plant part used = Rhizome

name from Sanskrit word stringa-vera,which means with a body like a horn, as inantlers.

In English pubs and taverns in thenineteenth century, bar-keepers put out

small containers of ground ginger, forpeople to sprinkle into their beer theorigin of ginger ale.


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Curcuma longa (turmeric) Member of ginger family

Perennial native to tropical Asia Part used: rhizome

Culinary uses (e.g., Middle East &India)

Dyes uses too (yellow)


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Crocus sativus

(saffron)

Member of Iris family

From zafaran in Arabic

From 3-parted Stigma of flower

Dried by slow roasting Imparts delicate & distinct taste & color

Used in French, Spanish, MiddleEastern & Indian cooking

Each saffron crocus flower has 3stigmas Ca. 80,000 flowers (240,000) stigmas to

make a pound of saffron 12 days to pick

cost is > $250 per ounce

(so most costly spice)

1444: any merchant caught sellingadulterated saffron in Bavaria wasburned alive


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Capsicum species(hot & sweet peppers)

Members of tomato family (Solonaceae)

Many are cultivars ofCapsicum annum

E.g., bell pepper & cayenne

Four other common species E.g., C. clilense includes habenero and C. fructescens

includes tabasco pepper

Many varieties

Origin = New World; used by 9000 y. ago

Hot due to seven related alkaloids, including

capsaicin (mostly in seeds & fruit)


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Vanilla planifolia (vanilla)

flavoring comes from the seed pod, or the bean of the vanilla plant

member of orchid family (Orchidaceae); perennial vine

behind saffron and cardamom, vanilla is 3rd most expensive spicenon-culinary uses, including aromatizing perfumes, cigars, & liqueurs

Europeans prefer the bean, while N. Americans the extract

extract made by percolating alcohol & water through chopped cured

beans


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Herbs


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Bee balm

Monarda fistulosa Kick a cold

Breathe easy

Help control oily skin

Cook with a taste of

native America


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BorageBorago officinalis

The heros herb

Help heal the heart

Squelch stubborn skininflammations

eczema

Create stellar salads


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Catnip

Nepeta cataria

Calm after a storm

Take the sting out of

stress Make a cat happy

Enjoy a roman salad


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Chamomile

Matricaria sp.

Better than counting

sheep

Beat anxiety andinsomnia

Relieve indigestion

Soothe irritated skin


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Alliums (Lily family)

(onion group)

Onion- A. cepa

Garlic- A. sativum

Leeks- A. porrum Shallots- A. ascalonicum

Chives- A. schoenprasum

Most rich in volatile sulfur-containing compounds

Culinary & medicinal uses Among oldest cultivated plants


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Onions Originated in Asia

Ancient Egyptians worshipped the onion,believing that its spherical shape andconcentric rings symbolized eternity. Ofall the vegetables that had their imagescreated from precious metals by Egyptianartists, only the onion was made out ofgold.

Ranks sixth among the world's leadingvegetable crops.

You can get rid of onion breath by eatingparsley.

Yellow onions make up more than 75% ofthe worlds production of onions.

The official state vegetable of Georgia is

the Vidalia onion. The official state vegetable of Texas is the

Texas Sweet onion.

According to the National OnionAssociation, onion consumption in theU.S. has increased approximately 50%over the past 20 years.


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Chives Onion benefits without

tears

Help lower bloodcholesterol levels

Help reduce blood

pressure

Help prevent certain

types of cancer


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Garlic Culinary, medicinal, and religious use datesback more than 6000 years.

Chicago got it's name from the AmericanIndian word for the wild garlic that grewaround Lake Michigan - "chicagaoua".

California produces more than 250 millionpounds of garlic each year. One farm in

Monterey County (near Gilroy, "The GarlicCapital of the World") plants 2000 acres ofgarlic and produces almost 25 millionpounds annually.

There is an all-garlic restaurant inStockholm where they offer a garliccheesecake.

There is an all-garlic restaurant in SanFrancisco where they offer a garlic icecream. The name of the place is a nicknamefor garlic...The Stinking Rose!


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raw garlic Prevent & cure infection

1 clove contains substances equivalent to

100,000 units of penicillin (1/5 avg dose) Help prevent cancer & heart disease

Make lean foods taste robust

Eat sprig of fresh tarragon for temporaryrelief of garlic breath or odorless garlic incapsules


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purple cone flower

Echinacea purpurea Fight off colds and flu

Heal minor cuts &scratches

Give your immune systema shot in the arm

Compound echinsin,shown to be antiviral that

behaves similarly tointerferon

Echinacoside hasantibiotic properties


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Evening primrose

Oenothera biensis

Petals open at night

Soothes PMS and

menopause symptoms Help prevent high blood

pressure

Smooth & soften dry skin

Active compound:gamma-linolenic acid

(GLA)


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Feverfew

Chrysanthemum parthenium

Sooth a migraine

Repel insects in the

gardenpyrethrin

Keep bees at bay


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English lavender

(L. officinalis orL. vera)

Create an herbal

antiseptic

Relax and rejuvenatemind and body

Help normalize oily

skin


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Mustard

(Brassicaceae) White & yellow, Brassica alba;

black (brown), Brassica nigra.

Volatile oil derived fromsinigrin/sinalbin & enzyme,myrosin.

Mustard plants produce about1,000 pounds of seeds per acre.

In one year at New York's YankeeStadium, more than 1,600 gallonsplus 2,000,000 individual packets

of mustard are consumed. Most of the mustard seeds used inDijon, France are actually grownin the United States and Canada.Canada produces about 90 percentof the world's supply of mustardseeds.

Over 700 million pounds ofmustard are consumed worldwideeach year.

The Mustard Museum is in MountHoreb, Wisconsin. world's largest collection of

mustards, with over 3,500varieties.


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Horseradish(Amoracia rusticana;

Brassica Family)

prized for its medicinal and gastronomic qualitiesfor centuries.

Same volatile oil as mustard

Did you know that . . .

Horseradish is still planted and harvested mostlyby hand?

Sales of bottled horseradish began in 1860, makingit one of the first convenience foods?

In the American South, horseradish was rubbed onthe forehead to relieve headaches? (Some folksstill swear by it.)

Horseradish is added to some pickles to addfirmness and "nip"?

Before being named "horseradish," the plant was

known as "redcole" in England and as "stingnose"in some parts of the U.S.?

Horseradish has only 2 calories a teaspoon, is lowin sodium and provides dietary fiber?

Researchers at M.I.T. claim that the enzyme"horseradish peroxidase" removes a number ofpollutants from waste water?

Germans still brew horseradish schnapps . . . .

some also add it to their beer?


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Parsley

Petroselinum crispum

Related to wild parsnip(Pastinaca sativa) (in theUmbel family, along with

carrots, celery, dill,parsnips, fennel, caraway,anise, coriander, cumin,

poison hemlock)

Has low levels of same

toxin as the wild species Many of these look

gorgeous in the garden.


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St Johns wortHypericum perforatum

Relieve aches & pains

arthritis, rheumatism,

sciatica Find herbal help for

depression

Have soft silky hair

Red color of oil from

hypericin


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Speedwell

Veronica arvenis

Calm a cough

Leptandrine, acts as

expectorant Mix with Chinese

licorice root to balance

bitter flavor

Soften tough calluses


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Tarragon

Artemisia dracunculus

Give high blood

pressure the boot

Discover possible linkin cancer prevention

Compound = rutin


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Yarrow

Achillea millefollium

Famous fever fighter

Help heal cuts &

scratches Smooth stressed skin

Stimulate the compost

heap


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Mint Family

(Lamiaceae) Native to Mediterranean region Includes thyme, sages,

marjoram, oregano, rosemary,savory, hyssops, basil, thevarious mints, catnip, andhorehound.

Common garden mint isspearmint, not peppermint .

Square stems & aromaticsimple leaves with oil glands.


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Peppermint

Mentha piperita

Soothe your stomach

Refresh itchy skin

Cool spicy foods

Active ingredient:

menthol


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Lemon balm

Melissa officinalis

Help relieve high

blood pressure

Digestive aid Volatile oil, eugenol,

which calms the

gastrointestinal tract

Add a lemon lift tofoods


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Sage

Salvia officinalis

Sore gum soother

Subdue a sore throat

Refresh skin aftershaving

Boost flavor of low-fat

foods

Camphor& other

volatile oils

16 spices&herbs

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