https://www.organicfacts.net/health-benefits/herbs-and-spices/spices.html
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Spices are the dried form of various seeds, roots, fruits, barks, vegetables, and other plant substances primarily used for coloring, flavoring, and preserving the food.
- They are found everywhere in the world and form an essential part of the culinary practices of all the cultures. Their original use was as a flavoring agent, which then demonstrated antimicrobial properties by keeping the food fresh for longer durations and improving the health of those who ate them regularly. A study conducted by Dr. John Hayes, Department of Food Science, The Pennsylvania State University, US, adding herbs & spices to food increased the high school students’ liking for several vegetables.
- One of the best things about spices is that when prepared, dried, and stored properly, they can last almost forever.
- Also, since they are so low in calories, being ground up in tiny forms, there is no danger of any side effects. In fact, they contain proteins and organic compounds that are necessary for overall health.
Flavor Profile of Spices
Bitter
- Bitter spices are believed to have an acquired taste.
- Spices that are considered bitter are bay leaves, fenugreek seeds, horseradish, mace, cloves, cumin seeds, etc.
Earthy
- These spices have an earthy flavor, which comes from geosmin.
- Cumin and saffron are spices that have an earthy flavor.
Hot
- Hot spices are those that add a strong flavor to the food and make it spicier.
- Pepper, chilis, mustard seeds, garlic are all hot spices.
Sweet
- These spices are slightly sweet in taste and can be used with sour and bitter flavors.
- Allspice, caraway, fennel, cardamom, nutmeg, poppy seeds, sesame seeds, star anise seeds are all considered as sweet spices.
Spices by Cuisine
Let us look at some of the spices used in popular cuisines across the world.
Indian Spices
Indian spices apart from being famous for culinary aspects have long been used to treat various health issues that include improving heart health (Source: Indian Spices for Healthy Heart – An Overview, published in Current Cardiology Reviews) The following spices are included in a variety of Indian dishes:
Cardamom, black pepper, curry leaves, fenugreek, ginger, fennel, ajwain, tamarind, bay leaves, cayenne pepper, cumin, coriander seed, turmeric, clove, ginger, nutmeg, paprika, garam masala, curry powder, and cinnamon.
Middle Eastern Spices
Middle Eastern cuisines include the following spices:
Cumin, nutmeg, cardamom, turmeric, sumac, Baharat, caraway, anise seeds, allspice, cinnamon.
Mediterranean Spices
Majority of Mediterranean dishes include these common spices:
Cinnamon, oregano, bay leaves, cardamom, cinnamon, allspice, pepper, nutmeg.
Other Spices
Sichuan pepper, ginseng, and chipotle are other spices that are used in many cuisines.
