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Common seasonings are salt, pepper and acids
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Tuesday, 26 November, 2024, 15 : 00 PM [IST]
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Dr Prakash Kondekar
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It is heartening to say that many Indians survived during Covid-19 pandemic due to proper use of spices and other food ingredients.
Spice trade developed throughout the Middle East in around 2000 BC with cinnamon and pepper. The Egyptians used herbs for embalming and their need for exotic herbs helped stimulate world trade. In fact, the word spice comes from the same root as species, meaning kinds of goods. The written records of spices come from ancient Egyptian, Chinese and Indian cultures. The Ebers Papyrus from early Egypt dating from 1550 BCE describes some 800 different herbal medicinal remedies and numerous medicinal procedures.
Seasoning means to bring out or intensify the natural flavour of the food without changing it. Seasonings are usually added near the end of the cooking period. The most common seasonings are salt, pepper and acids (such as lemon juice).
The Spices Board is the Indian government regulatory and export promotion agency for Indian spices headed by a chairman, a rank equivalent to joint secretary to Government of India. The board is headquartered in Kochi. The primary function of the Board includes development of small and large cardamom, promotion, development, regulation of export of spices and control on quality of spices for export. The Spices Board also undertakes research activities. Board registration is mandatory for individuals or businesses involved in the production, processing, packaging and export of spices from India. It's a governmental initiative aimed at regulating and promoting the spice trade, ensuring quality standards and supporting the growth within the industry. Board certificate validity is about three years from the date of issuance. FSSAI registration is also necessary, if annual turnover exceeds the specified limits. FSSAI ensures that even small-scale food businesses adhere to safety & quality standards.
Saffron and cardamom are highly profitable, with a market size of around $374.66 million. India consumes 39.4% of the spices produced worldwide.
Saline seasonings are like salt, spiced salt and saltpeter. Acid seasonings are like plain vinegar (sodium acetate) or same aromatised with tarragon; verjuice, lemon and orange juices. Hot seasonings are like peppercorns, ground or coarsely chopped pepper or mignonette pepper, paprika, curry, cayenne and mixed pepper spices. Each type underscores an array of flavour profiles within a dish and contributes its own unique properties to add depth and tantalise the taste buds.
Garlic has been used for centuries in the Mediterranean, Latin American and Asian cuisines. It is thought to have originated in Asia. Over time, garlic made its way to the Mediterranean countries and throughout Europe where it was used as a seasoning in food as well as medicine.
One must not underestimate onion. It's a vegetable that can also be used as a spice. It completely transforms depending on the way it is prepared. Onions can be sweet, pungent, super aromatic or sharp. Onion powder pairs well with various savoury dishes, like, meat recipes. Onion powder is a great seasoning on chicken, beef, pork, and lamb to add a touch of sweet and savoury flavouring.
Whatever the type or grade of honey, it is a dynamic, delicious, liquid spice. From dribbling it over a slice of toast, to glasing it on chicken, to stirring it into tea with lemon, to mixing it into your favourite cake and cookie recipes.
Turmeric has been put to use as a foodstuff, cosmetic and medicine. It is widely used as a spice in South Asian and Middle Eastern cooking. Turmeric is the golden spice of India. It belongs to the ginger family (zingiberaeceae) and is a rhizome, an underground stem. The turmeric stem turns into orange-yellow shade. Indian food needs turmeric almost daily in kitchen. It lends curry its distinctive yellow colour and flavour.
Nutmeg is an intense and fragrant spice often found in baked goods and custards. One can find ground or whole nutmeg for a fresher even more intense spice. Nutmeg is frequently featured in stews, macaroni and cheese and curries. Nutmeg is known as Jaiphal in Marathi, Hindi, Jajikayi in Telugu, Jaadhikaiin Tamil, Jathikka in Malayalam and Jeerake in Kannada. Nutmeg spice has a pungent fragrance and a slightly sweet taste which is why it is widely used in cuisines around the world.
Mace is a versatile spice with a distinct flavour and it is used in both sweet and savoury dishes. It is derived from the aril (the outer covering) of the nutmeg seed and has a warm, slightly sweet taste. Mace is made from the waxy red covering of nutmeg seeds. The flavour of mace is very similar to that of nutmeg, with a slight flavour like pepper and is more subtle than nutmeg. Mace is strongly aromatic, resinous and warm in taste.
Fresh coriander (also known as dhania) is a well-recognised flavour in traditional Asian curries and broths bringing a grassy, peppery freshness to the sweet, spicy and sour dishes. Coriander spice comes from the same plant and adds an aromatic citrusy depth and balance – perfect for balancing robust Asian flavours.
Cardamom or Elettaria Cardamomum Maton is one of the most highly prized and is known as the “queen of spices”. It is the seeds of the plant. It is also commonly referred to as the “green cardamom” or the “true cardamom”, belongs to the family of ginger.
Fennel, also known as Barishap, has an aromatic, warm, slightly bitter aniseed flavour. Ground fennel is often used in curries, rice and even fish dishes.
The "mother of all spices" is often attributed to black pepper (Piper nigrum). Black pepper is one of the most widely used and oldest known spices in the world. It has been valued for its pungent flavour, culinary uses and medicinal properties for centuries.
This mixture of coriander, cumin, cloves, mustard seeds and 11 other spices is wonderful sprinkled on grilled fish, dal, stews and curries or as an added seasoning in the spicy Indian snack known as hot mix.
Cumin, coriander, turmeric, garam masala and mustard seeds form the heart of Punjabi masala. These spices infuse iconic dishes like chana masala, butter chicken and saagpaneer with irresistible fragrance and taste. Beyond indulgence, these condiments offer numerous health benefits.
Sukku Malli Kaapi Powder (also known as Chukku Malli) is a traditional herbal coffee blend made from dried ginger (sukku or chukku) and coriander seeds (malli), celebrated for its digestive and health-boosting properties.
Kerala is famed for the production and export of this one of the most sought-after spices, pepper which is also known as the 'king of spices'. Today used all around the world, probably it is one of the earliest known spices. Pepper of Kerala reached Europe through the Arab traders.
Mature cardamom with black seeds next to immature cardamon. Another member of the Zingiberaceae family, cardamon is one of the world's most expensive spices (the other two are saffron and vanilla).
Spices grown in Rajasthan are known to be particularly potent and pungent in nature. Commonly known spices such as cumin, coriander, pepper, chillies, cardamom, cinnamon and cloves are used. Rajasthani cuisine is also known for its delectable pickles and chutneys which make the meal exciting and also aid in digestion.
Tamil Nadu is known for its spices such as cardamom, cloves, chillis and pepper. Turmeric from Erode, red chillis from Ramanathapuram and tamarind from Dindigul are some of the examples of spices grown in this state.
For the frying and tempering (chhounkna / tadka) of certain vegetable dishes, Bihari cuisine makes use of vegetable oil or mustard oil and panchphoron-literally the "five spices": fennel seed (saunf), black mustard seed (sarson), fenugreek seed (methi), cumin seed (jeera) and nigella seed (kalonji or mangraeel).
Maharashtrian food can be mild to extremely spicy depending upon region and caste. Common spices include asafoetida, turmeric, mustard seeds, coriander, cumin, dried bay leaves and chilly powder.
There are many Indian spices that are obscure and used only in certain regions, like stone flower and garcinia. There are about 24 essential spices that are used in just about all Indian food, Encompassing several centuries-old culinary traditions from all over the broad subcontinent.
Combining traditional spices to produce beautiful cooking is an almost spiritual act, certainly exploring Indian food will greatly expand one’s cooking repertoire.
(The author is fellow, Royal Society of Health (London), director, Indian Institute of Naturopathy. He can be contacted at kondekar.prakash@gmail.com)
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