Spices are aromatic vegetable products of tropical origin used for flavoring food during cooking. Although their nutritive value is less but give a good flavor and aroma to food. They stimulate appetite and usually contain some essential oil. They give a taste to the food.
Pepper is the most important spice; it is called King of spices or Black Gold of India. Cardamom (The queen of Spices) is next.
Condiments are added after cooking.
Example of Spices and Condiments
   Common Name: Scientific name (Family)
1. Black pepper: Piper nigrum (Piperaceae)
2. Cardamomum: Elettaria cardamomomum (Zingiberaceae)
3. Caraway: Carum carvi (Umbelliferae)
4. Cassia: Cinnamomum tamala (Lauraceae)
5. Chilies, Red pepper: Capsicum annuum(Solanaceae)
6. Cloves: Syzygium aromaticum (Myrtaceae)
7. Coriander: Coriander sativum (Umbelliferae)
8. Cinnamon: Cinnamomum zeylanicum (Lauraceae)
9. Ginger: Zingiber offinale (Zingiberaceae)
10. Nutmeg: Myristica fragrans (Myristicaceae)
11. Saffron: Crocus sativus (Iridaceae)
12. Turmeric: Curcuma domestica (Zingiberaceae)
13. Fennel: Foeniculum vulgare (Umbelliferae)
14. Vanilla: Vanilla planifolia(Orchidaceae)
15. Asafoetida: Ferula asafetida (Umbelliferae)
16. Peppermint: Mentha piperita (Labiatae)
17. Mustars: Brassica compestris (Cruciferae)
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