Indian Spices: Traditionally Used And Medicinally Used

 

The history of spices is the history of humanity itself; with empires born and decaying on the spice trade as exotic goods transported from the ends of the world, a fascinating influence flourished to transform and form the foundation for society. Characteristically, dozens of spices and condiments make their way into any traditional Indian kitchen, both for flavor and for a desirable palate. The word "spice" is originally borrowed from the word "species", which was used in the Middle Ages for groups of exotic foods. The Indian culinary system has developed traditional dietary practices where food has nutritional and medicinal value. It plays an important role in the diet, as a source of color, flavor, or preservation agents. It is used throughout the world. It is India's oldest and most profound medicinal system. Ayurveda proposes that food has as much therapeutic value as drugs and even uses the same processing techniques for their preparation. When we suffer from pain in the stomach, muscles, or head, and immediately rush to the medicine to get relief from it. Instead, we use our kitchen ingredients that will help to soothe, calm, and relax for minor ailment.

Introduction

This is the saga of spices, the saga of human civilization, as kingdoms rise and fall based on the trade of exotic spices from far-off shores, transforming and shaping the very fiber of our society into intoxicating aromas. South Asian and Middle East regions recorded the beginning of the spice trade that starts from at least 2000 BC, related to cinnamon, as well as black pepper; whereas, East Asia would record its first emergence with herbs with black pepper. Related to the entire spice trade and traditional medicine India earns a world status in physiology with widely recognized and proven medicinal properties. A spice is that dried seed, fruit, root, bark, or flower of a plant or an herb that is used in small quantities for flavor or color or preservative. The word "spice" was derived from its original form, "species". It was in the Middle Ages that this term was applied to groups of exotic foods.

Since ancient times, fragrant-scented herbal products have been used to flavor foods and in preparing emollients and perfumes. Spices are added to food or beverages for flavor, color, aroma, and preservative properties. Food prepared with rare spices was used to serve status in Rome while in medieval and Renaissance times, and the nobility developed an excessive appetite for spicy foods. Because of these Indian spices, silks, brocades, Dhaka muslins, and cloth of gold attracted attention in Rome, so all were costing fortunes. Because with the introduction of Muslims Indian spices took a very special place there and gained fame in all the cuisines of this country.

Indian spices played an important role during the ancient as well as medieval ages when the economy had to be strong. Kerala, Punjab, Gujarat, Manipur, Mizoram and Uttar Pradesh are the states earlier known as spice cultivating or manufacturing spice. This spice holds health relevance in the form of medicated value. Dietary habits have evolved historically within the Indian food system, where food is nutritionally as well as medicinally important. According to Ayurveda, India's ancient medicinal system, food has as much medicinal value as drugs and it also employs the same processing techniques for the preparation of medicines. Indian kitchens have a variety of vegetable preparations to add spices, seasonings or flavouring agents to food and to enhance the acceptability of kitchen preparations.

These colour, flavour, and preservation agents add important roles to the diet which are used globally. Spices form an essential component of the diet which most of us are using daily even though they occupy only a meagre portion in the diet. Since time immemorial spices and herbs occupied a very important position in many ancient and contemporary kitchens in all culinary preparations.

Standardisation of Spices “Spices and condiments” are defined as “natural plant or vegetable products or mixtures thereof in whole or ground form, used for flavour, aroma, and piquancy and for seasoning foods”. Spices are milder than herbs but they can be used in combination without loss of flavour. India is producing a variety of spices unlike anywhere else in the world with mainly Kerala, an Indian state, producing spices with spices having very good quality. They can be classified as three subcategories based on the source and the essential principle they carry sculptural spices-pepper, ginger, chili and mustard; aromatic fruits-cardamom, nutmeg, mace, fenugreek, aniseed, caraway, dill, celery, cumin, coriander, etc.; aromatic barks-cinnamon and cassia; phenolic spices containing eugenol-clove and pimento; colourful spices -paprika, saffron and turmeric. The overall classification in what is used is as follows that the leaves and/or shoots of aromatic shrubs; the whole plant, or part of it, may be employed.

Examples include basil, bay leaf, parsley, rosemary, tarragon and thyme, oregano and chervil.  Ripe fruits or seeds of plants. Examples include dill, fennel, coriander, fenugreek, berberis, mustard and pepper.  Roots or tubers of certain plants. Examples include garlic, onion, celery and ginger. Spices have been used traditionally for flavoring and to act as preservatives. Spices are used to cover the taste of spoiled meat, improve color and flavor, and in recent times to increase the shelf life of foods. The opportunity for healthy food creation is also being created through hot and spicy foods. There has been an increase in the use of spices, herbs, and peppers to improve food with little or no salt or fat, including snacks, sauces, salad dressings, and marinades. Spices are not significantly applied in human nutrition as they are applied in minimal amounts. It is only to flavor, color, and/or season the food which can make it both presentable and delicious in bringing out a mix of sensations that is both visual, gustatory, and/or olfactory.

Parts of Plants Used for Spices

Various parts of a plant can be used to obtain spices, including: bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles, or even the entire plant tops. Spices and condiments, in a true sense, refer to plant preparations, which mainly include seeds (anise, cumin, mustard seeds, poppy seeds, coriander, cilantro, fennel, cardamom, fenugreek), fruits (capsicum, chili, thyme), flower buds (cloves), roots/rhizomes (ginger, turmeric) or their dried exudates (Asafoetida), bulbs (garlic), stigmas (saffron), bark (cinnamon) or leaves (sweet bay, peppermint). Fenugreek, peppermint and coriander leaves also find their use as fresh herbs.