Spices

SPICES, FOOD ADDITIVES AND FOOD ADULTERATION

Spices and aromatics are the very heart of Indian cooking. It has been used since ancient times and mentioned in Vedas, Egyptian Papyruses and the Old Testament. Food additives are substances added to food to preserve flavour or enhance its taste. It’s been used for centuries. Due to increase in population and more demand for food the food adulteration has been caused in today’s world. An idea about spices, food additives and food adulteration helps us proper selection and usage.

Spices

A spice is a seed, fruit, root, bark, leaf of plant substance primarily used for flavouring, colouring and preserving food. Spices are distinguished from herbs while the herbs are the leaves, flowers or stems from plants used for flavouring or as a garnish. In the culinary arts, the word spice means “Any dried part of a plant, or bay leaf which is used as spice and it used for seasoning and flavouring a recipe, but not used as the main ingredient”.

Role of spices in Indian cookery

  Spices add flavour to food, make the food palatable and add variety in the daily diet.

  Spices stimulate salivation, acid secretion and digestive enzymes.

  Spices like turmeric, pepper have medicinal values such as anti- inflammatory, anti-bacterial, stimulant and antioxidant properties.

  Spices help in improving the impaired blood glucose levels in the body and control diabetes.

  Spices reduce cholesterol levels and useful in preventing heart diseases.

  Spices act as preservative, thus prolongs the shelf life of foods.

Nutritional Value of Spices

Spices are usually used in small quantities to flavour a dish. They add few calories to meal and cause a less impact on the nutritive value of foods. Spices add calories to food in negligible amount, even though many spices made from seeds contain high portions of fat, protein and carbohydrate when used in larger quantities.

List of Indian Spices and its uses