Indian Spices
Chilli Powder
Botanical Name
Capsicum annum L., Capsicum frutescens L
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Family
Solanaceae
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Commercial Part
Green as well as ripe and dried pod
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DESCRIPTION
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Indian Chilli Varieties
Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large inflated fruits.
Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’.
ORIGIN AND DISTRIBUTION
Chilly is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries including India. It was first introduced in India by Portuguese towards the end of 15th Century. Now it is grown all over the world except in colder parts.
USES
Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce. Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a ‘natural plant colour’. As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin ‘c’
INDIAN NAME OF SPICES
Hindi : Lal mirch Bengali : Lanka, Lankamorich Gujarati : Marcha Kannada : Mensina kai Malayalam : Mulaku Marathi : Mirchi Oriya : Lanka Punjabi : Lalmirch Tamil : Milagay Telugu : Mirapa kaya Urdu : Lalmirch
FOREIGN NAME OF SPICES
Spanish : Pimenton French : Puvre de Guinee German : Paprika Arabic : Filfil Ahmar Dutch : Spaanse Peper Italian : Peperone Portuguese : Pimento Russian : Struchkovy pyeret Japanese : Togarashi Chinese : Hesiung Yali chiao British : Chillies(Hot) Pepper(Sweet)
Garlic Powder
Botanical Name
Allium sativum
Family
Liliaceae
Commercial Part
Bulb
DESCRIPTION
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Garlic is a hardy, bulbous, rooted, perennial plant with narrow flat leaves and bears small white flowers and bulbils. The compound bulb consists of 6 to 34 bulblets called ‘cloves’ which are surrounded by a common, thin, white or pinkish papery sheet. Garlic has a strong flavour and taste.
ORIGIN AND DISTRIBUTION
Garlic is a native of West Asia and Mediterranean area. China, Korea, India, USA, Spain, Argentina and Egypt are the major garlic growing countries. Garlic prefers cool weather and grow in a well-drained, moderately clay loam at higher elevation (900 to 1200 mtrs).
USES
Garlic is used for flavouring various dishes practically all over the world. In United States almost half of the produce is dehydrated for use in mayonnaise products, salad dressings and in several meat preparations. Raw garlic is used in the preparation of garlic powder, garlic salt, garlic vinegar, garlic cheese croutins, garlicked potato chips, garlic bread, garlicked bacon etc. Spray dried garlic products, liquid garlic preparations are other products. In India and other Asian and Middle East Countries, garlic is used in pickles, curry powders, curried vegetables, meat preparations etc. Oil of garlic is used as a flavouring agent in soups, canned foods, sauces etc. The other properties are anti-bacterial, fungicidal and insecticidal. In the area of medicine, it is used for various ailments of stomach, skin diseases. It has wider applications in indigenous medicines and is also considered as highly nutritive.
INDIAN NAME OF SPICES
Assamese : Naharu Hindi : Lasun, Lessan, Lahsun Bengali : Rashun Gujarati : Lasan Kannada : Bellulli Kashmiri : Ruhan Malayalam : Vellulli Marathi : Lusson Oriya : Rasuna Punjabi : Lassan, Lasun Sanskrit : Lashuna Tamil : Ullipundu, Vellaippundu Telugu : Velluri Urdu : Lassun, Leshun
FOREIGN NAME OF SPICES
Spanish : Ajo French : Ail German : Knoblanch Swedish : Vitlok Arabic : Thum Dutch : Knoflook Italian : Agilio Portuguese : Alho Russian : Chesnok Japanese : Ninniku Chinese : Suan
Coriander Power
Botanical Name
Coriandrum sativum L.
Family
Apiaceae
Commercial Part
Leaf and seed
DESCRIPTION
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Coriander is an important spice crop having a prime position in flavouring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit is globular, 3 to 4 mm diameter, when pressed break into two locules each having one seed. Fruit has delicate fragrance; seeds are pale white to light brown in colour.
There are two distinct morphological types, one erect and tall with a comparatively stronger main shoot and the other bushy with a relatively weaker main shoot and longer spreading branches.
ORIGIN AND DISTRIBUTION
It is a native of Mediterranean and commercially produced in India, Morocco, Russia, East European countries, France, Central America, Mexico, and USA. Coriander is a tropical crop and can be successfully cultivated as a rabi season crop in an area free from severe frost during February when the crop flowers and sets its seeds.
USES
The young plant is used for flavouring and garnishing curries and soups. The fruits (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy preserves and liquors. In medicines it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicines, it is used against seasonal fever, stomach disorders, and nausea. Coriander oil and oleoresins are primarily used in seasonings for sausages and other meat products.
INDIAN NAME OF SPICES
Hindi : Dhania or Dhanya Bengali : Dhana, Dhania Gujarati : Kothmiri, Libdhaba Kannada : Kothambri, Kothamiri bija Kashmiri : Deaniwal, Kothambalari Malayalam : Kothumpalari bija Marathi : Dhana Oriya : Dhania Punjabi : Dhania Sanskrit : Dhanyaka Tamil : Kothamalli Telugu : Dhaniyalu
FOREIGN NAME OF SPICES
Spanish : Cilantro French : Corriandre German : Koriander Swedish : Koriander Arabic : Kuzhbare Dutch : Koriander Portuguese : Coentro Russian : Koriandr Japanese : Koendoro Chinese : Hu-sui
Cumin Powder
Botanical Name
Cuminum cyminum L
Family
Apiaceae
Commercial Part
Fruit
DESCRIPTION
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Cumin is the dried, white fruit with greyish brown colour of a small slender annual herb. The surface of the fruit has 5 primary ridges, alternatively has 4 less distinct secondary ridges bearing numerous short hairs. The plant is 15 to 50 cm high. The aromatic seed like fruit is elongated, ovoid, 3 to 6 mm long, slightly bitter and has a warm flavour. The flowers are white or rose coloured in small umbels.
ORIGIN AND DISTRIBUTION
Cumin is the dried, white fruit with greyish brown colour of a small slender annual herb. The surface of the fruit has 5 primary ridges, alternatively has 4 less distinct secondary ridges bearing numerous short hairs. The plant is 15 to 50 cm high. The aromatic seed like fruit is elongated, ovoid, 3 to 6 mm long, slightly bitter and has a warm flavour. The flowers are white or rose coloured in small umbels.
USES
Cumin seed have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. It is employed in native dishes of Central and South America. In medicine, it is used as a stimulant, carminative, stomachic and astringent. Cumin seed oil is used in perfumery and for flavouring liqueurs and cordials.
INDIAN NAME OF SPICES
Hindi : Jira, Jeera, Zira or Safaid jeera Or Zeera Bengali : Safaid jira or Zeera Gujarati : Jiru or Jeeru Kannada : Jeeriege Kashmiri : Zyur Malayalam : Jeerakam Marathi : Jeregire Oriya : Jira, Jeera Sindhi : Zero Sanskrit : Jiraka, Jira Tamil : Ziragum or Jeeragam Telugu : Jidakara, Jikaka
FOREIGN NAME OF SPICES
Spanish : Comino French : Cumin German : Romischer Kummel Swedish : Spiskummin Arabic : Kammun Dutch : Komijn Italian : Comino Portuguese : Cominho Russian : Kmin Chinese : Machin
Clove Powder
Botanical Name
Syzygium aromaticum
Family
Myrtaceae
Commercial Part
Unopened flower bud
DESCRIPTION
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The clove of commerce is the air-dried unopened flower bud obtained from evergreen medium sized tree. The tree grows to a height of 10-12 mtrs and start flowering in about 7 years. It continues to produce flower buds for 80 or more years. It is a valuable spice of the orient. Clove clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun. Unopened flower buds, leaves and stalks yield essential oil.
ORIGIN AND DISTRIBUTION
The plant is indigenous to North Molucca Islands of Indonesia. It is also grown in Zanzibar, Madagascar, Malaysia, Sri Lanka and India. The tree prefers well drained rich soil with sufficient soil moisture throughout the year. High atmospheric temperature (25 to 35 degree C) with heavy sun light, good and well-distributed rainfall (above 150 cm) and high humidity (above 70%) are preferred.
USES
The use of clove in whole or ground form is mainly for culinary purposes and as a flavouring agent in food industry. Its flavour blends well with both sweet and savory dishes. It is highly valued in medicine as carminative, aromatic and stimulant. In Indonesia, the lion share of production is consumed in production of ‘kretek’ cigarettes. The antiseptic and antibiotic properties of clove oil are used in medicine especially in dentistry, oral and pharyngeal treatments. It has wider applications in preparations of toothpaste and mouthwashes, soaps and perfumes. It is also reported to help diabetics in sugar assimilations.
INDIAN NAME OF SPICES
Hindi : Laung Bengali : Lawang Gujarati : Lavang Kannada : Lavanga Malayalam : Grambu Marathi : Luvang Oriya : Labang Punjabi : Laung Sanskrit : Lavanga Tamil : Kirambu, Lavangam Telugu : Lavangalu Urdu : Laung
FOREIGN NAME OF SPICES
Arabic : Kabsh ,Qarunfil Chinese : Ding xiang French : Clou de girofle Indonesian : Cengkeh German : Nelke
Turmeric Powder
Botanical Name
Curcuma longa L
Family
Zingiberaceae
Commercial Part
Rhizome or underground stem
DESCRIPTION
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Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves, the leaf sheaths forms the pseudo stem. The lamina is green above and pale green below and has a length of 30-40 cm and width 8-12 cm. Inflorescence is a central spike of 10-15 cm length. 1-4 flowers are born in axil of the bract opening one at a time. About 30 flowers are produced in a spike. Seeds are produced in capsules and there will be one to numerous sunken capsules in an inflorescence.
ORIGIN AND DISTRIBUTION
Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves, the leaf sheaths forms the pseudo stem. The lamina is green above and pale green below and has a length of 30-40 cm and width 8-12 cm. Inflorescence is a central spike of 10-15 cm length. 1-4 flowers are born in axil of the bract opening one at a time. About 30 flowers are produced in a spike. Seeds are produced in capsules and there will be one to numerous sunken capsules in an inflorescence. Turmeric is a tropical crop cultivated from sea level to 1200 meter MSL. It grows in light black, black clayey loams and red soils in irrigated and rainfed conditions. The crop cannot stand water logging or alkalinity.
USES
Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc. The colour curcumin extracted from turmeric is used as a colourant. Turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an antiseptic. It is used in cosmetics. The aqueous extracts has biopesticidal properties.
INDIAN NAME OF SPICES
Hindi : Haldi Bengali : Halud, Pitras Gujarati : Haldhar, Haldi Kannada : Arishia Konkani : Halad Malayalam : Manjal Marathi : Halede, Halad Oriya : Haldil Punjabi : Haldar, Haldhar, Haldi Sanskrit : Haladi, Harita Tamil : Manjal Telugu : Pasupu Urdu : Haladi
FOREIGN NAME OF SPICES
Spanish : Curcuma French : Curcuma German : Kurkuma Gelbwurzel Swedish : Gurkmeja Arabic : Kurkum Dutch : Geelwortel Italian : Curcuma Portuguese : Acafrao-da-India Russian : Zholty Imbir Japanese : Ukon Chinese : Yu.Chin
Mint Powder
Botanical Name
Mentha piperita
Family
Lamiaceae
Commercial Part
Leaf
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DESCRIPTION
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Japanese Mint (Mentha Arvensis) is a perennial herb with creeping root stalk and an erect stem, 1-2 quadrangulate branched with short dense hair. Leaves are 2.5 – 5cm long, oblong-ovate. Flowers are in auxiliary whorls, none at the top. Plant rises to a height of 0.4-0.8 mtr. Branching freely, flowers appearing in May-June and again in September-November under cultivation. Pepper Mint (Mentha piperita), Bergamot Mint (Mentha citrata) and Spear Mint (Mentha Spicata) are also commercially cultivated though on a lesser scale. These species are morphologically variant to that of Japanese Mint.
ORIGIN AND DISTRIBUTION
These aromatic perennial herbs are distributed mostly in the Northern hemisphere. In India, it is largely confined to North India in the States of Uttar Pradesh, Punjab and Haryana. Temperate to tropical climate is suited for plant growth. Sunny weather with moderate rain is conducive to its luxuriant growth. A deep soil, rich in humus which can retain moisture, is suitable for mint cultivation.
USES
Mint is used for flavouring meat, fish, sauces, soups, stews, vinegar, tea, tobacco and cordials. The mint oil is used for the production of natural menthol, dementhalised oil is for flavouring mouth washes, tooth paste and pharmaceutical preparations. In medicine, it is used against stomach disorders, rheumatism, in ointments for headaches, in cough drops, inhalations etc. The oil and dried plants are antiseptic, carminative, refrigerant, stimulant and diuretic.
INDIAN NAME OF SPICES
Hindi : Pudina Bengali : Pudina Gujarati : Pudina Kashmiri : Pudyanu Malayalam : Puthina Marathi : Pudina Punjabi : Pudina Tamil : Pudina Telugu : Pudina Urdu : Pudina
FOREIGN NAME OF SPICES
Arabic : Eqama Chinese : Pak hom ho Dutch : Pepermunt French : Meuthe anglaise German : Pfefferminze Greek : Menta Italian : Menta peperina Spanish : Menta/ Piperita Turkish : Nane
Ginger Powder
Botanical Name
Zingiber officinale Roscoe
Family
Zingiberaceae
Commercial Part
The rhizome
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DESCRIPTION
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Ginger of commerce is the dried underground stem of the herbaceous tropical plant grown as an annual. The whole plant is refreshingly aromatic and the underground rhizome, raw or processed, is valued as spice. Ginger is a slender perennial herb, 30-50 cm tall with palmately branched rhizome bearing leafy shoots. The leafy shoot is a pseudostem formed by leaf sheath and bears 8 to 12 distichous leaves.
ORIGIN AND DISTRIBUTION
It is a tropical plant with the centre of origin in India and Malaysia. Now it is widely cultivated in India, Jamaica, Sierra Leone, Nigeria, Malaysia, Southern China and Japan. Ginger requires warm and humid climate and thrives well from sea level to an altitude of 1500 mtrs above MSL. A well distributed rainfall (150 to 300cm) during growing season and dry spells during land preparation and harvesting are required for the crop. Though grows on a wide range of soils, lateritic loams are preferred for higher yields.
USES
Fresh ginger, dry ginger powder, oleoresin and oil are used in food processing. It is indispensable in the manufacture of ginger bread, confectionary, ginger ale, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonate drinks, liquors etc. In medicine, it is used as carminative and stimulant. It has wider applications in indigenous medicines. The ginger oil is used as food flavourant in soft drinks.
INDIAN NAME OF SPICES
Hindi : Adrak Bengali : Ada Gujarati : Adu Kannada : Shunti, Ardraka Malayalam : Inchi Marathi : Ale Oriya : Ada Punjabi : Adrak Sanskrit : Ardraka Tamil : Inji Telugu : Allamu, Sonthi Urdu : Adrak, Adhrak
FOREIGN NAME OF SPICES
Spanish : Jengibre French : Gingembre German : Ingwer Swedish : Ingefara Arabic : Zanjabil Dutch : Gember Italian : Zenzero Portuguese : Gengibre Russian : Imbir Japanese : Shoga Chinese : Chiang
Cinnamon Powder
Botanical Name
Cinnamomum verum
Family
Lauraceae
Commercial Part
Bark, leaf
DESCRIPTION
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The "True Cinnamon" or Sri Lankan Cinnamon is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. When the plants are of two years age, they typically measure at about 2 meter in high and 8-12 cm at the base. It is at this stage they are ready for harvesting.
ORIGIN AND DISTRIBUTION
Cinnamomum verum is mostly cultivated in Sri Lanka, Malagasy Republic and Seychelles. It has originated in the central hills of Sri Lanka. In India, it is grown in one or two locations in Kerala. Cinnamon is a hardy plant and is cultivated in Sri Lanka under varying conditions ranging from semi dried to wet zone conditions. The ideal temperature for growing cinnamon is between 20-30 degree C and rainfall between 1250 to 2500 mm. It thrives well as a forest tree at 300-350 meter above MsL.
USES
The commercial products of cinnamon are quills, quillings, featherings, chips, cinnamon bark oil and cinnamon leaf oil. ‘Quills’ are scraped peel of the inner bark of the mature cinnamon shoots, joined together with overlapping tubes, the hollow of which has been filled with smaller pieces of cinnamon peels which is dried first in the sun and thereafter in the shade. ‘Quillings’ are broken pieces and splits of all grades of cinnamon quills. ‘Featherings’ are feather like pieces of inner bark consisting of shavings and small pieces of bark left over. Cinnamon ‘chips’ are rough unpeelable barks scraped off from the thicker stems. Cinnamon leaf and bark oil are obtained by distilling the leaf and bark separately. Cinnamon bark is a popular spice with a delicate fragrance and a warm agreeable taste. It is used in the form of small pieces or powder. It is widely used in flavouring confectionary, liquors, pharmaceuticals and cosmetics. It is found to help diabetics in digestion of sugar. It has astringent; stimulant and carminative properties and can check nausea and vomiting. The cinnamon bark oil has anti-fungal properties and cinnamon leaf oil is widely used in perfumery and cosmetics
INDIAN NAME OF SPICES
Hindi : Dalchini, Darchini Bengali : Dalchini Gujarati : Dalchini Kannada : Lavangapattai Malayalam : Karuvapatta Marathi : Dalchini Oriya : Dalchini Punjabi : Dalchini Sanskrit : Darushila Tamil : Karuvapattai, Sannalavangapattai Urdu : Dalchini
FOREIGN NAME OF SPICES
Arabic : Querfa Indonesia :Kayu manis Persian : Darchin Sinhala : Kurundu Turkish : Tarcin
Asafoetida Powder
Botanical Name
Ferula asafoetida
Family
Apiaceae
Commercial Part
Oleogum resin extracted
rhizome and thickened root
DESCRIPTION
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Asafoetida is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula (three of which grow in India), which is a perennial herb (1 to 1.5 mtr. High).
ORIGIN AND DISTRIBUTION
The species are distributed from the Mediterranean region to Central Asia. In India it is grown in Kashmir and in some parts of Punjab. The major supply of asafoetida to India is from Afghanistan and Iran. There are two main varieties of asafoetida ie. Hing Kabuli Sufaid (Milky white asafoetida) and Hing Lal (Red asafoetida). Asafoetida is acrid and bitter in taste and emits a strong disagreeable pungent odour due to the presence of sulphur compounds therein. The white or pale variety is water soluble, whereas the dark or black variety is oil soluble. Since pure asafoetida is not preferred due to its strong flavour, it is mixed with starch and gum and sold as compounded asafoetida mostly in bricket form. It is also available in free flowing (Powder form) or in tablet forms.
USES
Asafoetida is extensively used for flavouring curries, sauces, and pickles. It is also used in medicines because of its antibiotic properties.
INDIAN NAME OF SPICES
Hindi : Hing Bengali : Hing Gujarati : Hing Kannada : Hinger,Ingu Kashmiri : Yang, Sap Malayalam : Kayam Marathi : Hing Oriya : Hengu Punjabi : Hing Sanskrit : Badhika, Agudagandhu� Tamil : Perungayam Telugu : Inguva, Ingumo Urdu : Hing
FOREIGN NAME OF SPICES
English : Devil's dung Persian : Angustha-Gandha French : Ferule Asafoetida German : Stinkendes steckenkraut Arabic : Tyib, Haltheeth Sinhalese : Perumkayam
