Since ancient times, spices played a vital role in the lifestyle of people of various parts of the world. Herbs and spices have been used by humans for generations as food and to treat diseases. Biomolecules in plants play a vital role in health maintenance and promotion. They have played many roles through history, including as colouring agents, flavouring agents, preservatives, food additives and medicine. Active photochemicals derived from these spices have provided the molecular basis for these functions. Spices have many medicinal uses in our daily life, many spices are used in kitchen and food since ancient times and till date spices are known to have some medicinal activity such as purifying, laxative, expectorant, carminative, diuretic etc. Spices like turmeric, fenugreek, mustard, ginger, onion and garlic have a variety of bio functions and their additive or synergistic actions are likely to protect human body against various types of insults. Traditionally spices, as part of the diet, have a holistic impact on human health.
Introduction
Across the world, India is the most recognized country for spices and traditional medicine; these have a wide range of physiological and medicinal properties. A spice is a dried seed, fruit, root, bark or flower of a plant or an herb used in small quantities as a flavour, colour, colour or preservative. Moreover, for people across the world, spices stimulate appetite and create visual appeal to food. All types of spices were used in our kitchens since ancient times for daily use so that they meet the body's requirements on a regular basis. Many of these substances are also used in traditional medicines. Globalisation has made these spices easily available, and increased their popularity. This chapter reviews the traditional uses of selected spices. Apart from making food taste good, culinary spices have been used as food preservatives and for their health-enhancing properties for centuries. Spices are functional foods; Those can be demonstrated to have beneficial effects on certain target functions in the body beyond basic nutritional requirements. The aim of this work is to review the nutritional and health benefits of some traditional spices mostly used in India. Cloves Its botanical name Syzygium aromaticum, or Eugenia aromaticum or Eugenia Caryophyllata), it is a precious and valuable spice of the world, the part used is basically the dried aromatic buds of the flower of a tree in the family of Myrtaceae. Clove flower buds are mainly found in Indonesia and are used as a spice in cuisines around the world. The name is from the French "clou" (meaning "nail") because the buds are shaped similarly to small irregular nails. This spice is used in Chinese medicine, Ayurveda and Western herbalism and dentistry, where the essential oil is used as an anodyne (pain reliever) for dental emergencies. Cloves Action also reported as Analgesic property, Anesthetic action, Antibacterial property, Antiparasitic action, Antidotal property, Antioxidant action, Antiperspirant action, Antiseptic property, Carminative action, Deodorant, Digestive disorders, Rubbing action, Stimulant property, Stomach action. Cardamom Cardamom (Zingiberaceae) is widely used spice and also used as flavouring agent. It includes two genera namely Elettaria and Amomum. Green colour cardamom is known as elaichi in Marathi, Hindi and Urdu in South Asia. In Telugu and Tamil it is known as elakkaya and elam respectively. All species of cardamom are used as kitchen cooking spices. It is also helpful in stomach indigestion and to stimulate appetite in people with anorexia. In Ayurveda it is well known for carminative property, diuretic action, cough relief, colds and cardiac stimulation. Traditionally it is used against kidney and urinary disorders and also has gastrointestinal protective property. Cardamom oil has anti-inflammatory and antibacterial property. In India, Green Cardamom (A. subulatum) has been widely used to treat infections against teeth and gums, to treat throat discomfort, lung congestion and pulmonary tuberculosis, asthma, heart disease, inflammation of the eyelids and digestive disorders. Nasal preparations for cold are prepared by mixing cardamom with neem and camphor. Cardamom infusion is used as a gargle to relieve sore throat. It has been reported as an antidote for both snake and scorpion venom and is also used for food poisoning. In Chinese it is also traditionally used to treat stomach pain disorders, constipation problems, dysentery in children and other digestive problems. Cardamom pods, also effective when fried and mixed with mastic and milk, are effective against bladder problems. Cardamom seeds are well known as an aphrodisiac property. Coriander Coriandrum Sativum L. (Umbelliferae) has its origin in the region of South-Western Asia and North Africa and is known by the names of Cilantro, Cilantro, Chinese parsley, Mexican parsley, Arab parsley, Dhaniya and Yen Sai. Traditionally it is used in digestive problem, infection related to respiratory and urinary systems and has stimulant action. The coriander plant is highly recommended in Iranian folk medicine for anxiety and insomnia, very common in the Mexican diet, usually uncooked, coriander oil also has an antimicrobial property and is in the perfume industry as a natural fragrance. Coriander is also called "Maadnouss" in Morocco and is well recommended for urethritis, cystitis, urinary tract infections, urticaria, urticaria, rash, burns, sore throat, vomiting, indigestion, runny nose, cough, allergies, hay fever, dizziness and amoebic affliction.Fenugreek Fenugreek is a type of seed, used primarily as a kitchen spice in India, commonly known as Maithre (Bengali, Gujarati), Methi or Mithi (Hindi, Nepali, Marathi, Urdu and Sanskrit). "Fenugreek" or Foenum-graecum in Latin stands for "Greek grass". In medicine it is used as an aphrodisiac property, astringent, demulcent action, carminative, stomachic, diuretic, emmenagogue, emollient, expectorant, lactogogue, restorative and tonic. Fenugreek is also used for a variety of health conditions, including digestive disorders, bronchitis, tuberculosis infections, fever, sore throat, wound healing, arthritis, boils, swollen glands, skin reaction to irritation, loss of appetite, ulcers and menopausal symptoms, diabetes, diabetes, diabetes, diabetes, diabetes, and in the treatment of cancer infections. An infusion of the leaves is used as a gargle for the treatment of mouth ulcers. It also eliminates the problem of lowering blood sugar levels and reducing blood pressure. Kalonji Kalonji is mainly found in every kitchen in India and has a lot of medicinal properties. Nigella sativa is an annual flowering plant, native to southwest Asia, a derivative of the Latin niger, meaning "black" carminative, diaphoretic, digestive, diuretic, emmenagogue, excitant, lactagogue, laxative, expectorant, antipyretic, antihelminthic, resolvent, stimulant, sudorific, parasitic, stomachic, property. It is also known as kalonji (Hindi), kejah (Hebrew), chernushka (Russian), çörek otu (Turkish), habbat albarakah (Arabic "seed of blessing") or siyah deneh (Persian). Kalonji is also effective in dog bites that are rabid. It is also effective in paralysis, facial paralysis, migraine, amnesiereleated problem. Its powder if taken with water is effective in treating hemorrhoids. Vinegar solution of boiled seeds is very effective in swollen and aching gums and teeth. Its fine powder is also effective in early stages of cataract problem. Black Seed Oil also has women's beauty secret since ancient times. Black cumin and its oil has anti-parasitic activity and is very effective in boils, piles, orchitis and is used to remove lice from hair. Cinnamon Cinnamon is very commonly used spice in kitchen. (Cinnamomum verum or C. zeylanicum) is mainly present in India, Sri Lanka, Bangladesh and Nepal. The name "cinnamon" originates from the Greek kinnam, soma, itself ultimately from Phoenician. The botanical name for the spice, Cinnamomum zeylanicum, is derived from Ceylon, the former (colonial) name of Sri Lanka. In Sinhala (Sri Lanka), it is also known as Kurundu, Hindi as Dalchini and in Gujarati as Taj. In Malayalam cinnamon is called Karuva or Elavarangam. (Karuvappatta/Elavarangappat) Karuva is an important part of the spice curry used in dry skin. This spice is regarded as antipyretic, lowering body temperature, antiseptic, astringent, inflammatory problem, carminative, diaphoretic, fungicidal, stimulant and stomachic. Powdered spice cinnamon bark in water is applied to relieve headaches and neuralgia. Cinnamon is combined with ginger to stimulate digestion and circulation. Also used by various people of Kashmiri origin, cinnamon is used to treat infectious diseases. It is regarded as a folk remedy for indurations (spleen, breast, uterus, liver and stomach) and tumors (especially stomach, liver and sinews). Garlic Garlic is the oldest remedy used as early as 3000 BC for the treatment of intestinal disorders and is known for its fibrinolytic activity along with lowering blood cholesterol. Garlic (Allium Sativum L.) species mainly refers to the onion family, Alliaceae. This spice has also been used in folk medicine for diabetes and inflammation treatment. In Nepal, East Asia and the Middle East it has been used to treat all manner of ailments including fever, diabetes, arthritis, intestinal worms, colic, flatulence, dysentery, liver disorders, tuberculosis, facial paralysis, hypertension and bronchitis. In Ayurvedic and Siddha medicine garlic juice has been used to alleviate sinus problems. In Unani Medicine, a prepared extract by the dried bulb is taken to promote abortion or to regulate menstruation. Unani physicians have also used garlic to treat paralysis, amnesia, tremors, colic pain, internal ulcers and fever. Ginger It is also known as adu (Gujarati), shanti (Kannada), allam (Telugu), zanjbil (Arabic), choti (Tamil and Malayalam) and adrak (Hindi and Urdu). Ginger (Zingiber officinale) is commonly used as a spice in cooking and culinary use around the world. The ginger rhizome is a diverse plant used in Ayurvedic and traditional Chinese medicine to relieve a vast variety of gastrointestinal disorders, primarily nausea and motion sickness and nausea and vomiting associated with pregnancy, abdominal cramps, as well as respiratory and rheumatic disorders. As a home remedy, ginger is widely used for indigestion, flatulence, abdominal discomfort and nausea. It is also used as an astringent (an agent that causes the shrinkage of mucous membranes or exposed tissues and is often used internally to check the discharge of blood serum or mucous secretions). Mint The word "mint" originated from the Greek word Minte, catharized in Greek mythology as Minthe, a nymph who appeared in a mint plant. Mentha (mint) has been a popularly used spice and is a genus of about 25 species (and many hundreds of varieties) of flowering plants in the family Lamiaceae (mint family). There are various types of mint including Mentha aquatica, water mint or marsh mint; Mentha arvensis corn mint, wild mint, Japanese peppermint, field mint or spearmint; Mint leaves are also used in teas, beverages, jellies, syrups, candies and ice creams. In Middle Eastern cuisine mint is used in lamb dishes. In British cuisine, mint sauce is popular with lamb. Mint is an essential ingredient in Touareg tea, a popular tea in North African and Arab countries. This plant is mainly used as an herbal agent in the treatment of loss of appetite, bronchitis, sinusitis, common cold fever, nausea and vomiting, and indigestion-related problems.
Red Pepper Red pepper is a commonly used spice in our daily life. Red pepper, designating the plant genus Capsicum, is one of the most popularly consumed spices worldwide. The name, chili, or pepper, originates from the Nahuatl chiatli through the Spanish word chile. Red chili has a second application, being used as an alternative medicine for inflammation treatment, diabetes problem and low back pain and also uses to treat acute tonsillitis. Capsicum plaster, which contains finely divided powdered capsicum and capsicum tincture solution, has been used in Korean hand acupuncture to reduce postoperative nausea, sore throat problem, vomiting. Turmeric Turmeric cultivation in India occupies 60% of the total area for spices and condiments. It is also named as kunyit (Indonesian and Malay), besar (Nepali) and haldi or pasupu in some Asian countries. Turmeric is a bright yellow spice, derived from the rhizome of the Curcum longa plant. Turmeric has also been used in traditional medicine in China and India since ancient times. It is called halodi in Acehnese. In medieval Europe, turmeric is also known as Indian saffron, so it is widely used as an alternative to the more expensive saffron spice. The yellow powder obtained from the rhizome of turmeric has been used for the past 2000 years in Asian cookery, various medicines, cosmetic products and textile and fabric coloring. As a traditional remedy, turmeric is also used quite extensively to treat various disorders such as arthritis, body pain, skin diseases, intestinal worms, diarrhea, intermittent fever, liver diseases, urinary discharge, dyspepsia, inflammation, constipation, constipation, constipation, leucoderma, constipation, amenorrhea, dental diseases, digestive problems such as dyspepsia and acidity, indigestion, flatulence, ulcers, and colic inflammatory disorders such as arthritis, colitis, and hepatitis. Caper Caper Bush also called Flinders Rose is a perennial herbaceous plant, which bears spiral, fleshy leaves and large white to pink flowers. The plant is primarily known for its edible flower buds, often used as a spice, and the fruit (caper berries), both of which are usually pickled. Other types of capers are also raised along with C. spinosa for their buds or fruit. Other parts of Capparis plants are used in the manufacture of medicines and cosmetics. Capparis spinosa is found in the wild in the Mediterranean, East Africa, Madagascar, southwestern and central Asia, the Himalayas, the Pacific Islands, Indomalaysia, and Australia. It is present in almost all peripheral-Cudendronian countries. When ready for picking, the bud is a dark olive green color and about the size of a fresh kernel (Zea mays). They are picked and then rinsed with salt, or a salt and vinegar solution, and dried. A highly intense flavor, described as being similar to pepper or mustard, appears as mustard oil (glucocaperin) is released from each caper bud. This type of enzymatic reaction forces the formation of rutin, also seen as crystallized white spots on the surfaces of any individual currant buds. Alkanet Alkanet is the common name for several related plants in the borage family Boraginaceae Alkanet, Alkanna tinctoria, is the source of a red dye; this is the plant most commonly called "alkanet". Alkanet is traditionally used in Indian food under the name "ratan jot", and lends its red color to some versions of the curry dish rogan josh. In Australia alkanet is approved for use as a food coloring, but in the European Union it is not. It has been used as a colorant for lipstick and rouge (cosmetics). The coloring agent in Alkanna tinctoria root has been chemically isolated and named alkanin. In folklore medicine Alkanna tinctoria is also used to treat boils and swellings. Ajwain Family Apiaceae or Umbelliferae, it originated in India. Both the leaves and seed-like fruit (often mistakenly called seeds) of the plant are eaten by humans. The name "bishop's weed" is also a common name for other plants. The "seed" (i.e., the fruit) is often confused with lovage "seeds". The small, oval-shaped, seed-like fruits of ajwain are yellowish brown schizocarps, which resemble the seeds of other plants in the Apiaceae family, such as caraway, cumin, and fennel. They have a bitter and pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because they also contain thymol, but they are more aromatic and less subtle in flavor, as well as somewhat bitter and pungent. Even a small number of fruits tend to dominate the flavor of a dish. Ajwain is used in traditional Ayurvedic medicine primarily for stomach disorders such as indigestion, flatulence diarrhea and colic. In Siddha medicine, it is used as a cleanser, detox and antacid. In general, the crushed fruit is applied externally as a poultice Tamarind Tamarind is a leguminous tree in the family of Indica. It originated in Africa; it is tropical. Tamarind is a genus that has just one species; therefore, it is a monotypic taxon. Tamarind fruits look like pods. These pods contain edible pulp. The pulp has been used globally in the preparation of various dishes. Moreover, the pulp can also be used as medicine apart from being used as a polishing agent for metal. The wood is workable for woodworking and the seeds can obtain tamarind seed oil. Tamarind has many applications, so it is cultivated in every tropical and subtropical region of the world. The fruit contains pulp that is juicy, pulpy, and acidic. It is ready to be harvested when its pulp is brown or reddish-brown in color. The pods are long in Asian varieties and contain six to 12 seeds, while the pods in African and West Indian varieties are short and contain one to six seeds. The seeds are slightly flattened, yielding a shiny brown skin. The fruit has been described as sweet and sour in taste, high in tartaric acid, sugar, B vitamins, and, unusually for a fruit, calcium.
Lycium verum Lycium verum is a medium-sized evergreen tree native to northeastern Vietnam and southwest China. A spice commonly called star anise, star anise seed, Chinese star anise, or badium, which resembles anise in flavor, is obtained from the star-shaped pericarps of the fruit of I. verum, which are harvested just before ripening. Star anise oil is a highly aromatic oil used in cooking, perfumes, soaps, toothpastes, mouthwashes, and skin creams. About 90% of the world's star anise crop is used for the extraction of shikimic acid, a chemical intermediate used in the synthesis of oseltamivir (Tamiflu). It is used as a spice in the preparation of biryani and masala chai in the Indian subcontinent. It is widely used in Chinese cuisine, and in Malay and Indonesian cuisine. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is a component of the traditional five-spice powder of Chinese cooking. It is also a key ingredient in making sakura, a Vietnamese noodle soup. Star anise is the major source of the chemical compound shikimic acid, a primary precursor in the pharmaceutical synthesis of the antiinfluenza drug oseltamivir (Tamiflu). Shikimic acid is produced by most autotrophic organisms, and while it can be obtained in commercial quantities elsewhere, star anise remains the usual industrial source. In 2005, there was a temporary shortage of star anise due to its use in the production of Tamiflu. Later that year, a method for producing shikimic acid using bacteria was discovered. Poppy Seed Poppy seed is an oilseed derived from the poppy plant (Papaver somniferum). The small kidney-shaped seeds have been harvested from the dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, especially in Central Europe, where it is legally grown and sold in stores. The seeds are used, whole or ground, as an ingredient in many foods—especially in pastries and breads, and they are pressed to produce poppy seed oil. In a 100-gram amount, poppy seeds provide 525 calories and are a rich source of thiamine, folate, and several essential minerals, including calcium, iron, magnesium, manganese, phosphorus, and zinc (table). Poppy seeds are composed of 6% water, 28% carbohydrates, 42% fat, and 21% protein (table). In Indian cuisine, white poppy seeds are added for thickness, texture, and also added flavor to the recipe. Commonly used in the preparation of korma, ground poppy seeds, along with coconut and other spices, are combined to form a paste, which is added in the final stage of cooking. They are quite hard to grind when raw, so they are normally toasted/broiled and water added when grinding to achieve the correct consistency. In Indian traditional medicine Ayurveda soaked poppy seeds are ground into a fine paste with milk and applied to the skin as a moisturizer. Poppy seeds are pressed to make poppy seed oil, a valuable commercial oil that has many culinary, industrial, and medicinal uses. Pomegranate The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree in the family Lythraceae growing between 5 and 8 metres (16 and 26 feet) tall. The fruit is typically in season from September to February in the Northern Hemisphere and from March to May in the Southern Hemisphere. Intact or as juice, pomegranates are used in baking, cooking, juice blends, food garnishes, smoothies, and alcoholic beverages such as cocktails and wine. Pomegranate juice may be sweet or sour, but most fruits are moderate in flavor, with sour notes from the acidic ellagitannins contained in the juice. It is a popular beverage known throughout the world. In the ancient Ayurveda system of traditional medicine of India, pomegranate is often mentioned as an ingredient in remedies.
Nigella sativa Nigella sativa is a flowering annual that belongs to the family Ranunculaceae. Native to South and Southwest Asia. The seeds of N. sativa are considered a spice by Indians and Middle Eastern countries. The black seeds taste similar to onion, black pepper and oregano. Pungent flavor with a bitter taste and odor [6]. Dry-roasted seeds are used to add flavor to curries, vegetables and pulses. They can be added to legumes, fruits, vegetables, salads and poultry dishes as "pepper". In some cultures, the black seeds are used in bread products to flavor them; also, they are part of the spice mixture panch phoron, which means a mixture of five spices, and are used alone in many Bengali dishes and most recognizable in naan. In Armenia, Nigella is also used in string cheese, braided string cheese, and its other names are: Majdouleh or Majuli in the Middle East. Licorice Licorice is the root of Glycyrrhiza glabra from which a sweet flavor can be extracted. It is a herbaceous perennial fruit that originates from southern Europe, as well as parts of Asia, such as India. It is not botanically related to anise, star anise, or fennel, which are actually sources of similar-tasting compounds. Licorice is used as a candy or sweetener. It is very prevalent in some European and Middle Eastern countries. For years, herbalism and traditional medicine have used licorice extracts. An overdose of licorice is a known case in which hypokalemia, increased blood pressure, and muscle weakness can be caused by its content, which occurs at a rate of 2 mg/kg/day of pure glycyrrhizinic acid. Licorice flavoring is found in a variety of candies or sweets. In most of these candies, the flavor is reinforced by anise oil, so the actual liquorice content is very low. Licorice confections are purchased mainly by consumers in the European Union. In the Netherlands, liquorice is one of the most popular forms of confectionery (drop) sweets. It is sold in many forms. It is quite popular to mix it with mint, menthol, aniseed, or laurel. It is also popular to mix it with ammonium chloride (salmiak). A popular liquorice in the Netherlands is known as zout drop (salty liquorice), but it contains very little salt, i.e., sodium chloride. The salty taste is caused by the ammonium chloride. Strong, salty sweets are also popular in the Nordic countries. In traditional Chinese medicine, liquorice (G. uralensis) is believed to "reconcile" the ingredients in a formula. Liquorice has been used in Ayurveda for rejuvenation and in the belief that it can aid in jaundice or other diseases. It is used in traditional medicine in Egypt as an expectorant. Conclusion All spices have a variety of bio-functions and their additive and synergistic actions protect the human body. Traditionally, spices are part of a diet that has a holistic approach. Because they have strong flavors and are used in small quantities, spices add few calories to food, even though many spices, especially those made from seeds, contain high portions of fat, protein and carbohydrates by weight. However, when used in large quantities, spices can contribute substantial amounts of minerals and other micronutrients to the diet, including iron, magnesium, calcium and many others.
