History of coffee

The history of coffee goes at least as far back as the thirteenth century with a number of myths surrounding its first use. The original native population of coffee is thought to have come from East Africa specifically to Ethiopia, and it was first cultivated by Arabs from the 14th century. The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the 15th century, in the Sufi monasteries of Yemen. By the 16th century, it had reached the rest of the Middle East, Persia, Turkey and northern Africa. Coffee then spread to the Balkans, Italy and to the rest of Europe, to Indonesia and then to the Americas.

Possible first uses

There are several legendary accounts of the origin of the drink itself. One account involves the Yemenite Sufi mystic Ghothul Akbar Nooruddin Abu al-Hasan al-Shadhili. When traveling in Ethiopia, the legend goes; he observed birds of unusual vitality, and, upon trying the berries that the birds had been eating, experienced the same vitality.
Other accounts attribute the discovery of coffee to Sheik Abou’l Hasan Schadheli’s disciple, Omar. According to the ancient chronicle (preserved in the Abd-Al-Kadir manuscript), Omar, who was known for his ability to cure the sick through prayer, was once exiled from Mocha to a desert cave near Ousab. Starving, Omar chewed berries from nearby shrubbery, but found them to be bitter. He tried roasting the beans to improve the flavor, but they became hard. He then tried boiling them to soften the bean, which resulted in a fragrant brown liquid. Upon drinking the liquid Omar was revitalized and sustained for days. As stories of this “miracle drug” reached Mocha, Omar was asked to return and was made a saint.
Another possibly apocryphal account involves a 9th-century Ethiopian goat-herder, Kaldi, who, noticing the energizing effects when his flock nibbled on the bright red berries of a certain bush, chewed on the fruit himself. His exhilaration prompted him to bring the berries to a Monk in a nearby monastery. But the monk disapproved of their use and threw them into the fire, from which an enticing aroma billowed and the monks came out to investigate. The roasted beans were quickly raked from the embers, ground up and dissolved in hot water, yielding the world’s first cup of coffee. The story is first known to appear in writing in 1671, and thus may be fanciful.
Coffee was mainly consumed in the Islamic world when it first originated and was very directly related to religion.
The Ethiopian ancestors of today’s Oromo ethnic group were the first to have recognized the energizing effect of the native coffee plant. Studies of genetic diversity have been performed on Coffee Arabica varieties, found to be of low diversity but which retained some residual heterozygosis’ from ancestral materials, and closely related diploid species Coffea canephora and C. liberica; however, no direct evidence has ever been found indicating where in Africa coffee grew or who among the natives might have used it as a stimulant or known about it there earlier than the seventeenth century. The original domesticated coffee plant is said to have been from Harar, and the native population is thought to be derived from Ethiopia with distinct nearby populations in Sudan and Kenya.

History of Spices

A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring or preserving food. Sometimes a spice is used to hide other flavors.
Spices are distinguished from herbs, which are parts of leafy green plants also used for flavoring or as garnish. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious disease, and why use of spices is especially prominent in meat, which is particularly susceptible to spoiling.
A spice may have other uses, including medicinal, religious ritual, cosmetics or perfume production, or as a vegetable. For example, turmeric roots are consumed as a vegetable and garlic as an antibiotic

Early history
The spice trade developed throughout South Asia and Middle East in around 2000 BCE with cinnamon and pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for embalming and their demand for exotic herbs helped stimulate world trade. The word spice comes from the Old French word espice, which became epice, and which came from the Latin root spec, the noun referring to “appearance, sort, and kind”: species has the same root. By 1000 BCE, medical systems based upon herbs could be found in China, Korea, and India. Early uses were connected with magic, medicine, religion, tradition, and preservation.
Archaeological excavations have uncovered clove burnt onto the floor of a kitchen, dated to 1700 BCE, at the Mesopotamian site of Terqa, in modern-day Syria. The ancient Indian epic Ramayana mentions cloves. The Romans had cloves in the 1st century CE, as Pliny the Elder wrote about them.

In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants. In the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. Generally, early Egyptian, Chinese, Indian, and Mesopotamian sources do not refer to known spices. ]
Historians believe that nutmeg, which originates from the Banda Islands in South Asia, was introduced to Europe in the 6th century BCE.
Indonesian merchants traveled around China, India, the Middle East, and the east coast of Africa. Arab merchants facilitated the routes through the Middle East and India. This resulted in the Egyptian port city of Alexandria being the main trading center for spices. The most important discovery prior to the European spice trade was the monsoon winds (40 CE). Sailing from Eastern spice growers to Western European consumers gradually replaced the land-locked spice routes once facilitated by the Middle East Arab caravans.

Middle Ages
Spices were among the most demanded and expensive products available in Europe in the Middle Ages, the most common being black pepper, cinnamon (and the cheaper alternative cassia), cumin, nutmeg, ginger and cloves. Given medieval medicine’s main theory of humorism, spices and herbs were indispensable to balance “humors” in food a daily basis for good health at a time of recurrent pandemics.
Spices were all imported from plantations in Asia and Africa, which made them expensive. From the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East, and along with it the neighboring Italian city-states. The trade made the region rich. It has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the Late Middle Ages. The value of these goods was the equivalent of a yearly supply of grain for 1.5 million people. The most exclusive was saffron, used as much for its vivid yellow-red color as for its flavor. Spices that have now fallen into obscurity in European cuisine include grains of paradise, a relative of cardamom which most replaced pepper in late medieval north French cooking, long pepper, mace, spikenard, galangal and cubeb.

Early modern period
The control of trade routes and the spice-producing regions were the main reasons that Portuguese navigator Vascoda Gama sailed to India in 1499. Spain and Portugal were not happy to pay the high price that Venice demanded for spices. At around the same time, Christopher Columbus returned from the New World, he described to investors new spices available there. [
Another source of competition in the spice trade during the 15th and 16th century was the Ragusans from the maritime republic of Dubrovnik in southern Croatia.
The military prowess of Afonso de Albuquerque (1453–1515) allowed the Portuguese to take control of the sea routes to India. In 1506, he took the island of Socotra in the mouth of the Red Sea and, in 1507, Ormuz in the Persian Gulf. Since becoming the viceroy of the Indies, he took Goa in India in 1510, and Malacca on the Malay Peninsula in 1511. The Portuguese could now trade directly with Siam, China, and the Maluku Islands. The Silk Road complemented the Portuguese sea routes, and brought the treasures of the Orient to Europe via Lisbon, including many spices.
With the discovery of the New World came new spices, including allspice, bell and chili peppers, vanilla, and chocolate. This development kept the spice trade, with America as a late comer with its new seasonings, profitable well into the 19th century.

 

Spices of Kerala

The story of Kerala’s spices dates back to many thousands of years into the past. Kerala’s claim to fame in the ancient world rested mainly with her fabulous riches brought about due to total monopoly over spices.
The ancient port of Musiris was the centre of the world trade many aeons ago – the spice trade being central to its legendary fame. It can be said that the Western colonization itself a fallout of the race to control the spice trade from Kerala. Vasco Da Gama’s arrival was just the culmination of the western world’s rush to find the sea route to the Indies and its spices trade.
Within the last decade the international trade in spices has grown to an estimated 500,000 tonnes of spices and herbs valued at more than 1500 million US dollars. It is a matter of pride for the tiny state of Kerala that the bulk of this trade is still from Kerala. Some spices that have made Kerala a household word in the spices world are listed below.

 

 

 

Medicinal Uses for Black Pepper

In traditional medicine, black pepper has been used for digestive disorders, such as indigestion, vomiting, diarrhea, and flatulence. Suggested modern medicinal applications of black pepper have included the treatment of cigarette withdrawal symptoms, postural instability in older adults, and swallowing difficulties in post-stroke and neurological disorder patients. However, while some initial research has indicated possible benefit, further clinical evidence supporting the use of black pepper for any human indication is needed.
Ayurveda: In Ayurvedic medicine, black pepper is used to improve digestion, stimulate appetite, and treat gastrointestinal problems, including diarrhea, dyspepsia and flatulence. It is also used to treat colds, coughs and sore throats. A preparation called “Trikatu” (black pepper, long pepper, and ginger) is prescribed routinely for a variety of diseases. Black pepper is often recommended for people with a “kapha dosha,” an Ayurvedic term used to describe a body type characterized by cold, wet, heavy, and slow functioning.
Black pepper is a common ingredient in chai, a spiced black tea beverage used throughout India that includes other herbs also believed to be “warming tonics,” such as cardamom, cinnamon, cloves, ginger, and star anise. Black pepper is also included with many of the same herbs (cardamom, cinnamon, cloves, and ginger) in Yogi Bhajan’s “Yogi Tea,” used as a general tonic tea for a wide range of applications including digestive disorders, blood purification, immunostimulation, and as an antiparasitic.
In Ayurveda, diabetes is believed to be a disorder of “kapha imbalance,” due to “low digestive fire,” and black pepper is used as a warming herb to help stimulate digestive processes. Black pepper is also used in Ayurveda to treat cholera, colic, headache, toothache, and urinary problems. Externally, it has been applied in paste form to treat skin diseases.

Chinese medicine: In traditional Chinese medicine, black pepper is believed to have a warming effect in the body, and it is used to treat “cold stomach” with symptoms of abdominal pain, vomiting, and diarrhea.

European medicine: In the Middle Ages, black pepper may have been used as a preservative for meat and other perishable foods, but the practice was likely not widespread, as pepper was a luxury item at the time.

Modern (Western) herbal medicine: Black pepper may be recommended by herbalists to stimulate digestion, improve blood circulation, and warm the body. It is also recommended to treat other health concerns, including arthritis, colic, diarrhea, flatulence, headache, indigestion, nausea and vertigo.

Ginger

Ginger (Zingiber officinale) is a perennial herbaceous plant with pungent underground stems called rhizomes.
Family: Zingiberaceae
Ginger is an ancient sterile cultigen which is no longer found growing wild. It is propagated by division in late spring.
Alternate names: common ginger, canton ginger, stem ginger

Why is ginger spicy?
Ginger derives its spiciness (or pungency) from the principle compounds gingerol, shogaol and zingerone. Gingerol is the active component in fresh ginger. Zingerone, which is the least pungent, occurs when gingerol is transformed by cooking. Shogaol, which is the most pungent, occurs when gingerol is dried. Shogaol is twice as pungent as gingerol.
Gingerol is related to Capsaicin, which is the active component of chilli peppers.

Harvesting Ginger
Harvesting can occur as soon as five months after planting rhizomes from the previous year’s harvest. At five months the harvested rhizomes are tender and fleshy with a relatively mild flavour and can either be eaten fresh or preserved in syrup or brine (known as preserved or stem ginger). After seven months the rhizomes will become more fibrous and less juicy. As the flavour will now be too strong for the ginger to be eaten raw the rhizomes will generally be dried. At eight to nine months the rhizomes are classed as mature and are fibrous, nearly dry, very aromatic and flavoursome. These are used for drying. Older rhizomes are ideal for juicing but remember that this juice will be very strong. It is used in Chinese cooking to counteract any strong odours and enhance the flavour in some seafood, lamb, goat and beef dishes.

Dried Ginger
All harvested rhizomes are washed (and possibly soaked overnight) to remove any attached soil and then dried. If the rhizomes are left unpeeled they are known as “black” or “green” ginger. If the rhizomes are peeled they are known as “white” ginger. Some processors/distributors will artificially enhance the whiteness of white ginger destined for export by either soaking in limewater or dusting in calcium carbonate. Whether the rhizomes are peeled or unpeeled, soaked or not soaked depends upon the country or region in which they are grown.
The traditional method of drying is to place the washed rhizomes, sliced or whole, on bamboo mats and sun-dry for one to two weeks. Mechanical dryers can also be used.

Indian ginger
Although ginger is grown in many regions of India, two varieties grown in the south-western state of Kerala are said to be of exceptional quality. These are ‘Cochin Ginger’ and ‘Calicut Ginger’.Cochin ginger is widely considered to be one of the finest in the world, commanding a premium price, because of its lemon-like flavour, low fibre content and high moisture content.
The principal markets for this type of ginger are the Middle East (particularly Saudi Arabia), USA, UK and The Netherlands.An increasing demand for ginger in India coupled with a drop in domestic production is resulting in India becoming a net importer. India is the world’s largest producer and consumer of ginger.

Chinese ginger
Chinese ginger is generally lighter in colour than Indian and tends to be more fibrous. Most Chinese ginger is exported to Japan. China vies with India to be the world’s largest producer.

Australian ginger
Although Australia is not a large producer it does grow ginger with the highest lemon-like (or citral) odour. Australian ginger, grown in Queensland’s Sunshine Coast and widely exported, has a clean and crisp taste.

Nigerian ginger
Nigeria has the largest area in the world under ginger cultivation but only ranks fifth for production (2007 statistics). Much of Nigeria’s ginger is used for the distillation of essential oils and the extraction of oleoresin for flavouring and seasoning.
Two varieties dominate ginger production: “Tafin-Giwa”, yellowish plump rhizomes, and “Yatsun-Biri”, black or darker smaller rhizomes.Nigerian ginger is highly valued on the international market for its high oil and oleoresin content.

Jamaican ginger
Jamaican ginger is widely held to rank alongside Indian ginger as the finest in the world. It has an intense fragrance and a delicate eucalyptus-like aroma and flavour. This ginger is used to make the internationally famous Jamaican ginger beer. Production is centred around the parish of St.Ann on the north coast of the island.

 

Nutmeg Plant

About Nutmeg
The nutmeg tree is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. The nutmeg tree is important for two spices derived from the fruit: nutmeg and mace.[1] Nutmeg is the seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1 in) long and 15 to 18 mm wide, and weighing between 5 and 10 g dried, while mace is the dried “lacy” reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, in case of bud / grafted plants it will take 3-4 years. Nutmeg is usually used in powdered form. This is the only tropical fruit that is the source of two different spices. Several other commercial products are also produced from the trees, including essential oils, extracted oleo-resins, and nutmeg butter.

Botany and cultivation
Nutmeg is a dioecious plant which is propagated sexually and asexually, the latter being the standard. Sexual propagation by seedling yields 50% male seedlings, which are unproductive. As there is no reliable method of determining plant sex before flowering in the sixth to eighth year, and sexual propagation bears inconsistent yields, grafting is the preferred method of propagation. Epicotyl grafting, approach grafting and patch budding have proved successful, epicotyl grafting being the most widely adopted standard. Air-layering, or marcotting, is an alternative, though not preferred, method, because of its low (35-40%) success rate.

Health Benefits of Nutmeg and Nutmeg oil

Nutmeg is extensively used in traditional medicinal preparations because of its various medicinal properties. Nutmeg is used as an appetizer as it encourages appetite. Nutmeg cures constipation and gallstones. It is also recommended in ayurveda as a tonic for the reproductive system. Nutmeg cures keratin menstrual disorders by regulating scanty periods. Nutmeg is used for curing sexual problems such as frigidity and impotence. Nutmeg is recommended for aiding child birth also by strengthening contractions. Nutmeg oil is used in ayurvedic medicine as an antiseptic, antispasmodic, analgesic, antirheumatic, carminative, digestive, emmenagogue, parturient, stimulant laxative and tonic. Nutmeg powder if consumed in low doses has several health benefits as the compound macelignan present in nutmeg powder exerts antimicrobial activity against various bacterial infections including carcinogenic bacteria. Nutmeg oil may be applied externally for relieving rheumatic pain, tooth ache, and for curing digestive upsets and bad breath. Nutmeg oil in combination with honey is a best traditional medicine for curing chronic diarrhea, nausea, gastroente

 

Turmeric

Turmeric….In Brief

From a simple housewife in an Indian family to the hermits in the Himalaya, turmeric is associated with everyone’s lives in some way or the other. It has been used since time immoral as a food ingredient, medicine, herb, and coloring agent. It is also popular as medicine popularly used as a part of home remedy, when applied on face it is said to impart a natural glow on the skin. Turmeric is one of the most popular spices of India. Almost in every dish prepared in India, Turmeric is added in it. Further, it is also regarded by the Hindus as something ‘sacred’ for use in ceremonial and religious functions. With so many varied usages turmeric is a popular product all over the world.

Several unique properties of turmeric make it an ideal choice as a food flavor. It also finds use in the preparation of liquors, dyestuffs, medicines, cosmetics and toiletries. It is used as natural colorant.
The cur cumin present in turmeric imparts its distinctive yellow color. In beauty enhancement, women have used turmeric paste since very ancient times. Today, it is widely used for its antiseptic and anti tanning properties. It prevents and cures pigmentation, making skin translucent and glowing, besides smoothening it. It also helps in protecting the skin from water allergy.

India is the principal supplier of turmeric to the world markets producing about
1, 00,000 tones of rhizomes per annum.

Turmeric Plant Description

Turmeric also known by the names of kunyit (Indonesian and Malay) or haldi or pasupu in Asian countries and Indian Saffron in European nations, is a rhizomatous herbaceous perennial plant of the ginger family, zingiberaceae. Botanically known as curcuma longa, turmeric is a native of southern or southeastern Asia, probably India. It needs temperatures between 20 and 30 deg. C. and a considerable amount of annual rainfall to thrive
.Turmeric plant grows uprightly upto the height of 1 meter, having a short stem and tufted leaves. Its flowers are somewhat yellow-white in colour and are sterile and do not produce viable seed
.The rhizomes are short and thick and they constitute the turmeric of commerce. These aromatic rhizomes, with a musky odour and yellow colour, are largely consumed as a spice for daily use.
Its active ingredient is curcumin and it has an earthy, bitter, peppery flavor and has a mustardy smell. Turmeric only reproduces via its rhizomes.

History of Turmeric in a Nutshell

For thousands of year’s turmeric has been widely used for its culinary and medicinal properties. In Hindu religious ceremonies, is finds an important space. The following is the brief history of turmeric:
• It is believed that turmeric has been originated in southern Asia, possibly in India
• Turmeric is mentioned in the ancient sanskrit writings
• It is believed that turmeric was probably cultivated at first as a dye, and then became valued as a condiment as well as for cosmetic purposes
• In the 13th century Marco Polo wrote of this spice
• Turmeric has a long history of medicinal use in South Asia, cited in Sanskrit medical treatises and widely used in Ayurvedic and Unani systems
• Susruta’s Ayurvedic Compendium, dating to 250 BC, recommends an ointment containing turmeric to relieve the effects of poisoned food.

Turmeric Powder

Manufactured from the rhizome of the curcuma longa plant, turmeric powder is extensively used in Indian dishes, including lentil and meat dishes, and in south east Asian cooking. It adds a warm, mild aroma and distinctive yellow colour to foods. It is essential to curry powders, and it is also used to flavour many Indian vegetarian dishes.*

Uses of Turmeric

Turmeric has a long history of uses. For centuries, this aromatic spice has been widely used as a medicine as well as a spice. Its use dates back nearly 4000 years, to the Vedic culture in India where it was used as a culinary spice and had some religious significance. In Ayurveda, the traditional healing system of India, turmeric is mentioned as stomachic, blood purifier, and is useful in curing common cold, leprosy, intermittent fevers, affections of the liver, dropsy, purulent ophthalmia (inflammation of the eye), otorrhea (discharge from ear), indolent ulcer, pyogenic (forming pus) affections, wound healing and inflammation.
Culinary Uses
In India, turmeric is an important ingredient in preparing almost every recipe. However, in non-Indian dishes, it is sometimes used as a coloring agent. It matches well with meat dishes and is used extensively in the East and Middle East as a condiment and culinary dye. In Moroccan cuisine, it is extensively used to spice meat, particularly lamb, fish curries, etc., and vegetables, its principal place is in curries and curry powders.

Besides being widely used as a spice, turmeric is also used as a coloring agent in many preparing many food items. It also finds application in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes orange juice, biscuits, popcorn-color, sweets, cake icings, cereals, sauces, gelatins, etc.

Medicinal Properties

Turmeric has many medicinal virtues. An analysis of turmeric shows that it consists of moisture 13.1%, protein 6.3%,fat 5.1%, minerals 3.5%, fibre 2.6% and carbohydrates 69.4% its mineral and vitamin contents are calcium 150 mg%, phosphorus 282 mg%, carotene 30 mg%, thiamine 0.03 mg% and niacin 2.3 mg% its calorific value is 349. T.

It is used to heal many health disorders ranging from liver problems, digestive disorders to the treatment for skin diseases and wound healing. Since turmeric corrects the disordered processes of nutrition and restores the normal function of the system, it is highly beneficial in curing many diseases. It is currently being investigated for possible benefits in Alzheimer’s disease, cancer and liver disorders.

It is highly effective in curing many diseases including:
• Anemia
• Measles
• Asthma
• Cough and cold
• Sprains
• Skin disorders
• Pain in chest
• Dental problems
• Poison of insect bite.

Interesting Facts Associated with Turmeric

In Indian Culture, especially in Hinduism, turmeric is associated with fertility and prosperity, and brings good luck if applied to a bride’s face and body, as part of the ritual purification before a wedding. Turmeric roots may be given as a present on special occasions, such as a visit to a pregnant woman. Turmeric powder is also sprinkled on sacred images. The use of turmeric is prohibited in a house of mourning.

Yellow and orange, the colours of turmeric are regarded as special colours in Hinduism, yellow being associated with Vishnu, and as the colour of the space between chastity and sensuality. Whereas, the orange colour signifies sacrifice, renunciation and courage.

 

 

Ginger

 

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 30°C 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 1—3% volatile oil which is the source of ginger’s characteristic aroma; an oleoresin contains the pungent properties.

Historical Importance of Ginger

Ginger 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 medicinesystem–Ayurveda.

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.

Spice Description

Often termed as “ginger root”, ginger is actually a rhizome. It is available in the following forms:
• Fresh Ginger: The whole raw roots are referred to as fresh ginger. It has a pale yellow interior and a skin varying in color from brown to off-white. It can be grated, chopped, or julienned for use
• Dried Ginger: This form is usually found in whole fingers and also in slices. It is usually soaked in recipe liquid before using
• Pickled Ginger: It has the root sliced paper-thin and pickled in a vinegar solution. Also referred as gari or beni shoga in Japan, this form often accompanies sushi, and is served to refresh the palate between courses
• Preserved Ginger: Preserved or ‘stem’ ginger is made from fresh young roots, peeled and sliced, then cooked in a heavy sugar syrup. This form of ginger is generally used as a confection or added to desserts, and it is especially good with melons. It is soft and pulpy, but extremely hot and spicy
• Crystallized Ginger: Also referred as candied ginger, this ginger form cooked in sugar syrup, then air dried and rolled in sugar. It is commonly used in desserts and can easily be made at home
• Ground Ginger: Also referred to as powdered, this form of ginger is quite different than fresh, and is widely used in sweets and curry mixes.

Culinary Uses

Ginger 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 Properties

Besides 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 FDA’s ‘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
• In India, ginger is applied as a paste to the temples to relieve headache and consumed when suffering from a cold,people use ginger for making tea, in food etc.
• In Burma, ginger and a local sweetener made from palm tree juice (Htan nyat) are boiled together and taken to prevent the flu
• In China, a drink made with sliced ginger cooked in sweetened water or a cola is used as a folk medicine for common cold[11]
• In Indonesia, a type of ginger known as Jahe is used as a herbal preparation to reduce fatigue, reducing “winds” in the blood, prevent and cure rheumatism and controlling poor dietary habits
• In Democratic Republic of the Congo, ginger is crushed and mixed with mango-tree sap to make Tangawisi juice, which is considered as a universal panacea
• In the Philippines a traditional health drink called “salabat” is made for consumption with breakfast by boiling chopped ginger and adding sugar.

 

 

The 10 Most Favourite Indian Spices

Top 10 Indian Spices

Indian food is distinctive and delicious, containing a unique blend of herbs and other exotic flavors and spices. This top ten list describes some of the most common tastes to look for in Indian cuisine Try all ten and expand your palette for eating and cooking the delicacies of India.

Looking to create a few Indian dishes? These top 10 hallmark spices of Indian cuisine are ones that you’ll want to shop for at the international market in order to get started:

10. Spice It Up With Turmeric

10. Spice It Up With Turmeric

Turmeric is an Indian spice, bright yellow in color and is used in both south and north Indian cooking. It is derived from a plant native of India that is part of the ginger family. It is made from the boiled, dried, cleaned and polished roots of the turmeric plant. In medieval Europe it became known as Indian saffron and was far more expensive in its day than the saffron spice of today. Turmeric is used primarily in Kashmiri dishes. Used for flavor and color, it is a principal element in curry powder.

9. The Sweet Aroma of Coriander

Coriander powder, known in India as ‘Dhaniya’ is purchased as whole seeds or in powder form in both south and north Indian cooking. Fresh coriander is also known as ‘cilantro’ to many. The seeds are often used as a condiment with or without roasting. It is a herb with a delicate sweet aroma and it is an essential spice in every Indian household. It is used in Indian Dals (dried legumes and pulses), Rasam, Sambar, soups and curries. The fresh coriander leaves are generally used as garnish on top of finished dishes. Native of the Mediterranean, coriander is produced in India and in many other countries. The oil is used in seasonings for sausages and other meat products.

8. Cumin, An Addition To Indian Curry

Cumin, known as ‘Jeera’ in India, can be purchased as whole seeds or in powder form and comes from a dried, white fruit on an annual herb that is a tropical plant grown in many parts of the world. The seeds are bitter and have an aromatic odor. It is indigenous to northern Egypt, Syria, the Mediterranean region, Iran and India. It is also grown in Mexico, China, Sicily and Malta. Cumin is used in Indian cooking as a flavoring agent in things like curry powders, seasonings of breads, cakes and cheese, and as a condiment. It is also used in many native dishes of Central and South America. Used in small quantities in most dishes it merely enhances the dish further. It is found to date from the second millennium B.C. All Indian curries and dals include it in small quantities. Often the cumin seeds are heated and roasted which gives off its robust flavor and aroma. Cumin can be used in powder form but is best used with the seeds.

7. The Full-Flavor of Mustard Seeds

Mustard seeds come from an annual herb cultivated as an oil seed crop, vegetable, condiment and spice. They are either tiny black, pale yellow, white or brown balls that release a full flavor when roasted. After being heated they ‘pop’ and release a rich flavor. They are used in south Indian cooking as part of the Tadka (a cooking technique where you cook whole seeds in oil to heighten flavor). The yellow/white mustard is native to southern Europe whereas brown mustard is from China and was then introduced to northern India. Black mustard seeds come from the southern Mediterranean region but are cultivated around the world. Powders are also used in mayonnaise and leaves of the mustard plant are used either dried or dehydrated for taste in recipes as well. Ground mustard is used for flavor in Bengali fish curries.

6. The Predominant Flavor of Curry

Curry leaves come from a tree and curry is used as a spice to add fragrance and flavor to southern Indian dishes. It is a spicy ingredient and can be used dried or fresh and is grown throughout southern India. Curry is often used as a sauce in many Indian recipes and is also used to marinate tandoori and tikka kabobs.The curry tree is used not only for its leaves, but the bark and roots are known as a tonic and a stimulant. Research indicates that curry has existed since before the birth of Christ. Curries have taken shape around the world since then with each country creating it in their own unique way.

5. The Sourness of Tamarind

Tamarind paste is made from the ripe fruit of the tamarind tree, an evergreen. It is a tree that originates from Madagascar and the tamarind pulp is used in many culinary Indian creations. The tamarind kernel powder is extensively used too. It is used as a condiment in India and is widely cultivated there and in other semi-tropical regions with low rainfall. It has a sour and acidic taste and is used in south Indian dishes to give taste. It usually comes in a concentrated paste commercially.

4. Cinnamon, Native to India

Cinnamon is derived from the bark of a hardy, evergreen tree and is native to India. What is known as the ‘true cinnamon’ or Sri Lankan Cinnamon is the dried inner stem bark of the Cinnamomum Verum. They are grown as bushes and are ready for harvesting after two years of growth. Cinnamon oil comes from the bark of the tree. Cinnamon sticks are used in Indian cooking for the preparation of Pulao (Pilaf), Biryanis and certain curries. Chips or ‘quills’ are scraped peel of the inner bark of the mature cinnamon shoot which is dried in the sun and then in the shade. The fragrance is sweet, earthy and a warm enjoyable taste. It is also used as a powder in cooking as well as in dried sticks.

3. The Resin of Asafoetida

Asafoetida, strangely known as ‘the devil’s dung,’ is known for its pungent odor. It is the dried latex or gum exuded from the living underground rhizome or tap root of several species of Ferula, a perennial herb which grows in India (although it originated in the Americas). It is prepared from the sap of a plant which is dried into a grayish resin and is quite hard and needs to be broken down with the help of a hammer or other tool. It is used as a condiment and flavoring agent in Indian food. It gives the unique flavor to Rasams and Sambars of southern India. It is grown in Kashmir and in some parts of Punjab in India but India is supplied with it mainly from Afghanistan and Iran. There are two main varieties both of which are acrid and bitter and give off a disagreeable unpleasant odor due to its sulphur compounds. It is mixed with starch and gum in a block or in powder form. It is used in flavoring Curries, Sauces and Pickles.

2. Black Cardamon, the Queen of Spices

Black cardamon is known for its smoky, pungent aroma and is used in many Indian dishes. It is the dried ripe fruit from the capsules of the cardamom plant, often referred to as the “queen of spices” because of its pleasant fragrance and taste. Different from the green cardamom, the black cardamon is used in the preparation of Dals, Curries, Biryanis and the famous Indian Garam Masala or ‘hot spices’ which not only include Black Cardamon but bay leaves, black pepper, black cumin, cinnamon, cloves, mace and nutmeg. The pods are released just before adding to a dish. Cardamon oil is a precious ingredient in many food preparations including Indian beverages. Cultivation is concentrated in the evergreen forests of western Ghats in south India. It is grown on a smaller scale in other countries as well. It is used in both whole and ground form. Cardamom oil has applications in flavoring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines (a traditional Indian medicine system popular in Southeast Asia).

1. The King of Spices, Red Chili Powder

Red chili powder or cayenne pepper (paprika) adds a spicy kick to Indian food and is known as the “king of all spices”. Chili is the dried ripe fruit of the genus Capsicum. It is believed to be native to South America, first introduced to the Indians from the Portuguese in the 15th-century. Today it is used in the infamous Indian curry dishes.

Black pepper

 

Known as the ‘king of spices’, black pepper has remained the most precious and valuable form of spices in the world. It is the 3rd most added ingredient in food among the wide range of spices. India is one of the largest producers of black pepper, after China and Vietnam. Black pepper has played a pivotal role in India’s international trade and it is said that the Europeans came to India primarily for this very spice. A wide variety of black pepper is traded at an international level, with India as one of the top five exporters of black pepper, along with Vietnam, Indonesia, Brazil and Malaysia.Black pepper is defined as a small and unripe fruit of Piper Nigrum, a weak climbing plant, which is dried to be used in the form of spice and seasoning. One of the earliest and the most widely used spices, it smells extremely pungent. In India, its production is largely concentrated in South India and other tropical regions. It is derived from the vine of Piper Nigrum. To get black pepper, the berries from the plant are picked when they are still not fully ripe, fermented and then dried in the sun till the time they dehydrate and turn brownish-black in colour.

Etymology of Black Pepper

The term ‘pepper’ was derived from the Sanskrit word ‘pippali’. From this Sanskrit term came the Greek word ‘peperi’ and the Latin term ‘piper’. These two terms primarily referred to black pepper instead of long pepper. In Hindi, it is known by the name of ‘kali mirch’.

Constituents of Black Pepper

Black Pepper has a sharp and penetrating aroma and it tastes extremely pungent and spicy. The pungent taste is primarily due to the presence of two alkaloids in the pepper, namely pipperine and piperidine. It is also slightly tangy in taste due to certain specific plant resins that can be found in the seeds of the plant.
The presence of monoterpenes like sabinene, beta-pinene, limonene, terpinene, alpha-pinene, myrcene, delta-3-carene and monoterpene derivatives are largely responsible for the pungent and hot aroma that comes from the black pepper. It also contains 3% essential oil, with about 20% of this essential oil being made up of volatile oil like beta-caryophyllene, humulene, beta-bisabolone and caryophyllene ketone. Apart from these basic ingredients, black pepper also contains about 8% to 14% moisture, 1.55% to 2.60% nitrogen and 28% to 49% starch which is obtained by acid hydrolysis.

History of Black Pepper

Black pepper is one of the first form of spices to have been cultivated since pre-historic times. It has been addressed as a master spice because it has the ability of being stored for years without losing its flavor or aroma. The importance of black pepper can be judged from the fact that in the ancient times, it was used as a form of currency to pay taxes, dowry, rent, etc. In ancient times, black pepper was found in the nostrils of the Ramesses II, the third Egyptian pharaoh of the nineteenth dynasty. The black pepper was placed there to mummify his corpse as part of the Egyptian ritual.

In the Middle Ages, it was used as a means to conceal the foul smell of meat. Black pepper is known to be a native to India and has been used since 2000 BCE. Its production was primarily concentrated in the Malabar coast of Kerala in India. After the Middle Ages, black pepper traveled from this Malabar Coast to Europe, North Africa and Middle East. Malaysia and Indonesia have been growing black pepper for the last 2000 years. The importance of black pepper was one of the many important reasons that attracted the Europeans to come to India.
Types of Black Pepper

A wide range of black pepper is grown in different parts of India and around the world. Their names are taken from the areas where they are grown and differ in terms of color, shape, chemical characteristics, flavor, etc. Some of well known variety of black pepper are:
• Tellicherry: It is a high quality gourmet pepper with large and tasty berries. It’s very big in size and does not take much of a time to mature. It is known for its strong aroma and pungent smell
• Malabar: Grown on the coast of Malabar in Kerala, its flavor is the same as that of a Tellicherry black pepper. Its aroma is sweet and fruity and is largely used in desserts and savories
• Lampong: Originating from Indonesia, it is known to be one of the best black peppers in the world. Its taste is extremely spicy and is equipped with the strongest aroma possible
• Sarawak: Produced in the north east part of Bornea in Indonesia, it is considered to be one of the best black peppers in the world. It is extremely fresh, with sharp, pungent taste to it
• Other Varieties: Allepey, Saigon, Penang, Singapore, etc

Cultivation and Storage of Black Pepper

Black pepper is obtained from the berries grown on the plant of Piper Nigrum. To get the best range of black pepper, the plant requires to be grown during a long spell of rainy season, at fairly high temperature and with the help of little bit of shade. After the berries start to get red in color, they are plucked and stored in room temperature. To keep them disinfected, the surface of the berries is soaked into boiled water for about ten minutes.

After they turn black-brown in color, they are spread under the sun for about three to four days, so that all the moisture is squeezed out from them. These berries or peppercorns, as they are known otherwise, are then grounded firmly and this is how black pepper is produced. The black pepper must be stored in a cool, dry and dark place so that its flavor can be retained for months.

Uses of Black Pepper

Black Pepper, being the oldest spice in the world, is seen both as a taste enhancer and as a medicine. Its importance can be judged from the following points

• Because of its strong flavor and aroma, it is highly used as an added ingredient in food to make it tasty and delectable
• Owing its strong influence on health, black pepper has been used in many traditional medicine systems like Ayurveda, Unani and Siddha
• Black pepper acts as an antidepressant and also as an antioxidant that helps in lowering the cholesterol level to a great extent
• The essential oil present in the black pepper helps in relieving muscular pain, fever, etc. and also helps in increasing blood circulation
• Black pepper also acts as an effective deterreant to insects. When added with a quarter amount of water, it acts as an effective toxin, capable of killing rodents, ants, potato bugs, etc.

Market Scope of Black Pepper

Black pepper accounts for the largest volume of exports in India. Kerala, in the southern region of the country, is the largest producer of black pepper, accounting for 90% of total pepper production. Since the past few years, India’s rise has been on full swing in terms of export of black pepper. Also, the country holds the 3rd position in the production of black pepper in the world. Some of the major Indian markets dealing in black pepper are Kochi and Sultan Bethary in Kerala, while Delhi and Nagpur have also emerged as key players in this arena in recent times.