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Common spices

The world of spices is an enticing one and whether you are a natural in the kitchen or struggle to taste different flavours in a meal, our palettes would be a lot poorer without them.

There is a wide variety of aromatic spices that have a myriad of uses. The following are descriptions of the more commonly used spices.

Source: http://www.webindia123.com/spices/spices.htm

Clove

Clove, one of the oldest spices in the world, is the dried unopened flower bud of a small evergreen tree. It is indigenous to the Moluccas Islands of Indonesia. 

For tooth ache:
Apply some clove oil on the affected area or hold the clove in place until the pain abates.

Clove is mainly as an ingredient of a variety of food specialties, including beverages, medicines, cosmetics, perfumery and toiletries.

Either whole or as a powder, Clove finds extensive application in Indian foods. It is an active ingredient of garam masala and several kinds of curry powders.

Clove is also highly recommended for making pickles, ketchups, and several kinds of sweets. It is very often used in tooth pastes as a fragrant mouth-freshener.

Chilli

Chillies are available in wide varieties and differ in degrees of pungency. Dry and fresh chillies are used in various dishes. Dry chilli gives the food a red colour, making the dish more appetizing.

Chillies are used with or without stalks. The stalks should be removed to make good quality of chilli powder. There are many names for this spice, namely capsicum, paprika, pimento, sweet pepper, red pepper, cayenne pepper and bird-eye pepper, depending on the type of chilli and the manner in which it is prepared and used. 

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Ginger

Ginger, famous for its flavour, texture and taste is marketed as fresh and dried spice. It is a small grassy plant grown in all seasons throughout the year.

Ginger is considered as more than ‘just a spice’ and is used as a taste maker, a drug, an appetizer and a flavourant. Ginger is available in a variety of forms like oils, oleoresins and fresh ginger .

 

Coriander

Coriander is the dried ripe fruit of a herb with several branches and leaves with jagged edges. Coriander forms the base of most Indian curries and both its seeds and leaves are used in dishes.

Coriander seeds are mostly used in powder form - slightly roasted to improve the flavour. It is basic to rasam, sambar and curry powders. Its leaves are used for making chutneys and garnishing. 

For conjunctivitis:
Crushed coriander mixed with milk or rose water is used as eye drops. 

This fragrant spice also has its own medicinal properties and oil of Coriander seeds is a valuable ingredient in perfumes.

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Garlic

Garlic is a hardy bulbous perennial of the lily family, with narrow flat leaves. It has an attractive flavour and acknowledged medicinal value. It is one of the 'trinity' of flavours along with ginger and onion in Indian cuisines.

Garlic acts as a flavouring agent in variety of dishes and acts as a preservative-flavourant in pickles. Garlic pickles and freshly ground garlic chutneys are popular side dishes. Garlic oil is used in ready-made spice- mixes, pharmaceuticals and disinfectants.

Garlic helps to purify the blood and lower blood pressure. It also aids digestion and lowers cholesterol. It is considered as a cure for heart ailments and improves hair growth.

 

Pepper

Pepper, the king of all spices is considered as the oldest and best known in the world. Pepper corns are very strong in odour and taste and are used in canned foods as a flavouring agent. This popular spice is commonly used in a wide variety of dishes.

 

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Cinnamon

Cinnamon is the dried bark of a tropical evergreen tree. There is a particular season for pealing of the bark. It is considered superior compared to cassia though they belong to the same class. 

A major ingredient of garam masala, Cinnamon is used whole in savoury rice dishes.

Cinnamon is used in a wide variety of foods, beverages, pharmaceuticals, liquors, cosmetics, perfumery and toiletries. Cinnamon oil is an international favourite in beverages and perfumery, while Cinnamon oleoresin is a popular flavour for processed foods.