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Down through the ages India has been
known as the land of spices. Sweet or pungent, aromatic and seductive spices
have played a special part in the life, legend and ritual of the country. With
the march of time although there have been several changes in the use of
spices, the seeds qualities for enhancing food still reign supreme.
The primary function of spices in
Indian food is to improve the flavour of the dish. Many spices such as cloves,
coriander, cumin cinnamon, etc., because of their volatile oil contents, impart
various flavours to the food. These appeal to the sense of smell and render the
food more palatable.
The primary quality the common man looks for
in a food product is its organoleptic quality (or the sense of taste), rather than
its nutritive value. As a result even highly nutritious food is not accepted
unless it is adequately spiced. It is only where pleasure to the eye and palate
meet that food becomes fully acceptable.
The best chefs of the world consider
flavourings and seasonings absolute necessities for achieving this objective.
The success of cooking depends largely on their aid. However, spices must be
used with skill and, above all, sparingly.
All palates do not crave highly spiced
foods, yet most people demand that food should be adequately spiced, for the
flavour of insipid food can be improved very much by the use of some suitable
spice. Even the people of the West, particularly the English and Americans who
have a tradition of bland food, are now introducing a variety of spices into
their dishes and appreciating the added piquancy of the food.
Western palates, however,
are sensitive, and therefore can appreciate the subtle flavours more readily
than we do, as unfortunately, owing to the continuous consumption of over spiced
foods, we have lost this power. Whenever possible, only such spices should be
used as bring out the natural flavours of the main ingredient, rather than
imparting a new one. Intelligence, carefulness, thorough, sound judgement, a
steady hand and a keenly perceptive palate are qualifications every cook must
possess in order to prepare food that is appetizing and pleasant to the taste.
Besides enhancing the flavour
and aroma of food, spices have a physiological action beneficial to our system.
They act as a stimulus to the digestive system and help digestion in many ways.
Every spice used in the making of a
curry is a preservative. All have some antiseptic value and many are
carminatives, i.e. they tend to reduce flatulence as in the case of omum
(ajwain) water given to babies. The traditional combination of spices used for
certain dishes must have been made with this factor in mind, e.g. the use of ginger
or mint with peas. Peas are flatulence-forming and ginger or mint counteracts this
effect.
Asafoetida, commonly used with pulses (dals) of various types functions
in a similar manner. Some spices are used to give colour
to food, to improve eye appeal, e.g. turmeric in yellow rice, red chillies in
vindaloo, rattanjog in roganjosh, etc. Spices also serve as
a thickening agent in the preparation of curries, e.g. onion and poppy seeds.
The therapeutic
value of spices is well known. Spices and herbs play a very important role in
some of the simple but effective home remedies. Almost every spice has
medicinal properties. Investigations are being conducted scientifically to
elucidate the therapeutic properties of the various spices. Many have already
been accepted and are being used today, e.g. aniseed (saunf) which has been
used from prehistoric times as a flavouring for cough mixtures and as an herb
tea to soothe the nervous system and induce sleep. Scientists have recently probed
the effect of cloves on the digestion.
Studies of clove oil have shown that it stimulates
the flow of gastric juices and is non-injurious to the lining of the stomach.
Garlic has been accepted in both India and China as one of the treasured spices
and medicinal agents. It has been indicated in the treatment of numerous
diseases such as haemorrhoids, rheumatism, dermatitis, abdominal pains, coughs,
loss of appetite, etc. Although garlic is claimed to be useful in the treatment
of such a variety of diseases, it is not popular because of its strong smell
and pungency. Research has now made it possible to administer the active
principle of garlic in a fairly concentrated form. Ginger tea is used commonly
to ease an ailing stomach.
Nutmeg is used medicinally to cure biliousness,
diarrhoea and headaches. The ancients prized the seeds of fenugreek because of
its stimulating effect on the digestive system.
To enhance the flavour and
aroma of foods, spices may be used whole or in pieces, as in pulaos and
biryanis, or in powdered or ground form. Indian cooks are artists in the use of
spices. Money may limit the variety of spices used by some, but others are
limited only by their own creative imagination. While freshly ground masalas
(mixed curry spices) are preferred to powdered masalas, owing to the shortage
of domestic labour there is a definite trend today towards using spices mainly
in powdered form.
Many combinations of spices to suit different tastes are
marketed today as various forms of curry powders. When using spices in powdered
form it is essential that the powders be extremely fine. Coarse powder do not
blend well with the rest of the ingredients, this causes a separation us
allowing the spices to float. The fine powders should be mixed into paste with
vinegar or water and then fried well before meat or vegetables added. Besides
curry powders, practically all the dry spices such coriander, turmeric, cumin,
fenugreek, cloves, cinnamon, mustard, etc., can be cleaned, dried and powdered.
As a result of modern techniques, moist
spices such as onion, garlic and ginger are now obtainable in powdered form.
This process, while retaining the original flavours, improves the keeping
quality of spices, and makes transportation more economical and easy.
Onion
powder is used commercially in the manufacture of processed meats and sausages,
and for flavouring vegetables and meat. Garlic powder has many commercial uses
and is also now being used by the housewife who wants a clean and convenient
method of using this popular flavour.
All powdered spices, however, must be
kept in airtight containers to prevent spoilage and deterioration in aroma and
flavour, caused by the evaporation of volatile oils. Ground masalas are also
available in the market today. They are packed in plastic bags and sold, but
the keeping quality of these is poor as they are susceptible to spoilage.
The liquid spices now available in
the market as straight liquid spices, such as liquid red chillies, green
chillies, ginger, coriander, cumin, garlic, nutmeg, cinnamon, cloves, cardamom,
asafoetida, saffron, curry leaves, etc., or as ready-to-use compounds such as
liquid masala for curries, pulao, mutton, fish, etc., have revolutionized the
use of spices.
These liquid spices are extracts of indigenous
natural spices and are the result of years of research. By the separation of
the active principles from the residual matter, concentrations are prepared.
These are easy to use and are being used widely in the commercial manufacture
of sauces, fruit juices, ketchups, salad dressings, tinned pulaos, curries,
etc. They have a better keeping quality than curry powders, and mix readily
with the rest of the ingredients, thus bringing a uniformity of colour and
flavour to the food. They are clean, compact, and suitable for transportation
and storage and are available in glass bottles with droppers, ranging from 15
ml (1/2 oz) to 500 ml (1 lb). They impart original flavours and colours.
Thickening agents such as
ground onion, poppy seeds, coconut and coconut milk should still be added to
maintain the desired texture of the food. For those spices where flavour is the
primary function as in cardamom, cloves, cinnamon, nutmeg, etc., the liquid
form can be used cost effectively. It also makes it possible to be able to use
out-of-season flavours. For example, when ginger or green chillies are not
available, as the summer months, the same flavours can be readily obtained by
using liquid spices. Provided they are used carefully, liquid spices do not in
any way increase costs, while at the same increase costs, while at the same
time they save labour and time.
Allspice
Cloves
Nutmeg and Mace
These
are the only known cases of two different spices from the same fruit. Nutmeg is
grown in the Dutch East Indies and Grenada in the
British West Indies. The tree begins bearing fruit at the age of 8 years
and continues to yield for half a century or more. In its wild state the tree
grows to a height of about 22 m. or 70 ft. The nutmeg fruit resembles an
apricot in size and shape. What we call the nutmeg is the seed. It is protected
by a thin shell; the shell has a coat of organy flesh which dries into mace.
Although the aroma of mace is similar to that of nutmeg, separate uses exist
for each. Nutmeg is used in Western and Indian dishes in puddings, sweetmeats,
for flavouring egg and milk and in some curries. Mace is also used to flavour
sauces, stocks, sweet dishes such as halwas as well as in betel nut mixtures.
Nutmeg is used grated fine and mace coarsely crushed. When buying nutmegs
choose those which are round, compact, of oily appearance and heavy for their
size.
Mustard
A product of great
antiquity and grown in most parts of the world, mustard is used in both Western
and Indian preparations. It is used in the West in powdered form, as a table
condiment and for flavouring sauces, etc. The pungency is more fully brought
out when mustard is moistened with water (prepared mustard). In India it is
used whole for tempering dishes, and in pickles. It is also an important
ingredient in certain masala powders, e.g. vindaloo.
Cinnamon
This is taken
from the bark of an evergreen tree belonging to the 'laurel family and is
chiefly cultivated in Ceylon and the East Indies. First the outer bark is
stripped of the three-year-old branches, and then the inner bark is loosened
and dried. The best cinnamon should not be too dark in colour and should be as
thin as paper. It has a fragrant odour and its taste is pleasant and aromatic.
It is used in both Western and Indian cookery, in cakes, buns, ketchup,
pickles, in pulaos with cardamom and cloves, etc. It is used in the preparation
of garam masala for curries.
Cardamom
This is the
fruit of a reed-like plant, native of the mountains of the Malabar Coast, but
cultivated in Jamaica as well. The fruit is a small pod and the seeds within
the pods have a strong, sweetish flavour. The pods vary from 0.5-2 cm.
(14-1") and more in length. The small-sized ones are considered the best.
Rich curries like korma include cardamom. Powdered cardamom is a big favourite
in cakes, puddings, halwas, etc. Pulaos and biryanis also depend on this spice
for their popular flavour. Tincture of cardamom is used in stomach medicines.
Pepper
This is obtained from
the seeds or berries of the plant piper nigrum which grows in Malabar and other
parts of India. Black pepper is made from dried whole berries, and white pepper
from the same berries with the husk dried and removed. Pepper is one of the
most universally popular spices, and is used in every type of savoury dish to
improve flavour and to add to its piquancy. It is also one of the table
condiments.
Mignonette pepper this is ordinary white pepper coarsely crushed.
Long pepper It is a spice similar in
taste to ordinary pepper but not so pungent.
Cayenne pepper Dried fruits of the
capsicum plant grown in the Cayenne Islands. This is red in colour, resembling
the red chillies of India without being as pungent. This is used in Western
cookery where pungency is required. E.g. for deviled prawns.
Krona pepper Bright red
pepper from the Hungarian paprika. It is much milder than cayenne pepper
and forms a palatable seasoning for Western savoury dishes.
Red
chillies Chillies are grown in large
quantities in India and are used extensively in Indian savoury preparations.
They also form an important ingredient of curry powders. Apart from being used
as a condiment, they are also used in several medicinal preparations for the
treatment of lumbago, neuralgia, rheumatism, etc. Although there are several
varieties they fall under two main groups: Capsicum Anum and Capsicum
Frutescens. The variety acuminatum (Capsicum Anum) is the principle source of commercially
used red chillies.
Coriander
The fruit of a plant called
'Corianderum Sativum of the parsley family. It is extensively used in the
preparation of Indian savoury dishes and forms an essential ingredient of curry
powders. It is used in the preparation of frankfurters (sausages) and by
confectioners and distillers.
The leaves are used for
flavouring curries, in salads and chutney and as a garnish.
Turmeric
This is the aromatic root or
rhizome of a plant grown in India and the West Indies. It is sold in root form
and as powder. The hard resinous flesh of the dried root varies from a dark
orange to deep reddish brown, but in the powdered form it exhibits a
characteristic yellow colour. Turmeric is a member of the ginger family but has
a different flavour.
It is used in curry powder not only
for imparting colour and flavour to curries but also because of its
preservative qualities. Game and meats that are dried are soaked in liberal
quantities of turmeric and salt.
Turmeric is used freely in
Indian medicines too. Plasters of it are applied in cases of bruises; as a dry
dressing on open wounds; paste of turmeric and neem leaves is used to heal
smallpox marks, and so on. Turmeric has sometimes been used to replace the more
expensive saffron as a colouring agent.
Ginger
This is the tuberous root of a
plant 61 cm. (2.) or more in height and is one of the few spices that grow
underground. Ginger is mainly produced in Jamaica and to a less extent in
Sierra Leone, China, Japan and India. Because of its stimulating and digestive
properties it is employed medicinally for dyspepsia and colic. It is also
frequently used at common use of ginger employed medicinally for dyspepsia and
colic. It is also frequently to disguise nauseous tastes in medicines. The most
common use of is in making masalas, soft drinks, pickles and preserves, and in confectionery
such as ginger biscuits, gingerbread, snaps, etc.
Crystallized ginger is made from the
young roots and is a delicacy. The best grades selected are called 'stem
ginger'.
You can make instant pickle by
chopping fresh ginger and green chillies and adding lemon juice together with
salt. It is delicious specially one day after preparation.
Cumin seed
This is an herb of the
caraway type, producing seeds of a pleasant smell and flavour which are very
popular. It is most widely grown in several
European countries, India and Mexico.
The cumin plant is less than 30 cm high. The seeds come from the fruit and
their slightly bitter taste is said to stimulate the appetite and digestive
system. Cumin is added to curry powders and used whole in savouries, biscuits
and fried rice. It is also used in the manufacture of liquors, pickles and
sausages.
Fenugreek
These are the dried ripe
fruits of an annual plant grown in many European countries and India. The fresh
leaves and tender stalks are used widely as a vegetable. Because of their
stimulating effect on the digestion they are administered medicinally even to
horses and cattle.
The seeds are used in making
curry powders and fried whole for seasoning pickles and vegetables. When ground
with water, fenugreek becomes a slimy paste and so is used to give batters
smoothness.
Aniseed
The seed is small, oval in shape,
somewhat similar to caraway and it grows in China, Mexico, Peru, Argentina,
Spain, Malta, Syria, Lebanon,
India, Pakistan, Hong Kong and Egypt.
The seed is small, oval in shape,
somewhat similar to caraway and is usually a greenish brown in colour. It is
used in Western preparations and in Indian dishes. It is identified with the
licorice flavour. It is used in making licorice confections, in baking, in the
cordial anisette and other liquors. Its digestive properties are well known and
it can be eaten plain after a meal.
Fennel
seed
The dried fruit of a
perennial herb of the parsley family, fennel is grown in Europe, India, Lebanon
and Argentina. The seed has a licorice-like flavour resembling anise. Fennel is
used both whole and ground. Bakers use it whole in Italy to stud breads and
rolls. It is also used in sweet pickles, in the seasoning of soups, fish
dishes, sauces, and in South Indian meat curries. It is also attributed with medicinal
properties.
Caraway
seed
Fruit of a perennial
plant of the parsley family. It has a pleasant, slightly sharp flavour with a
sweet undertone. It is a native of Europe. Caraway seed is mostly used whole
and is the principal flavouring in rye bread, and is widely used in rolls,
biscuit and cakes. It is also used in cheeses, sauerkraut, pickles, soups,
meats and stews. It is the chief ingredient of "Kummel Cordial'.
Aromatic
herbs and plants
The ones commonly
used are parsley, bay leaves, thyme, marjoram, sage, tarragon, chervil, chives,
onions, shallots, garlic etc. The bouquet garni which is the mainstay of French
cookery consists of sprigs of chervil, chives, thyme, bay leaves, tarragon and
parsley.
Parsley - It
possesses a wonderful quality of masking the taste of a stronger flavour; so do
not use too much of it when flavouring a dish. It plays an important part in
cookery. It not only gives a finishing touch to stews and soups and sauces, but
it is also used a great deal for garnishing purposes. Powdered parsley is an
excellent herb which imparts a delicate flavour. To make powdered parsley,
infuse some parsley leaves in boiling water for a few seconds. Drain and put
into a hot oven to dry. Put through a sieve and use as required,
Tarragon
and chervil - The leaves of chervil possess a
flavour which is appreciated by many people. Tarragon belongs to the same
family as wormwood and the botanical name is 'Artemisia Dracunculus'. Of all
the pot-herbs, tarragon and chervil give the strongest smell. They are used a
great deal in French cookery for entrées, sauces, soups, salads, chaud-froids,
etc. Tarragon leaves are also used for flavouring vinegar.
Thyme - It
belongs to the same family as mint. The leaves are used fresh or dry for
stuffings, soups, etc. It possesses a highly aromatic flavour and should,
therefore, be used sparingly. Lemon thyme is a smaller variety and has a strong
perfume like the rind of lemon. Leaves of ajwain (omum) can be used as a substitute
for thyme.
Burnet - this is
not used much in cookery now except for salads. When bruised it smells like cucumber.
Capsicum - There
are several kinds of capsicum cultivated in the East and West Indies and in
America. The capsicum fruit is both pungent and Stimulating, In Mexico the pods are
called chili and they are used to make hot-pickle and chili-vinegar. It is the
powder of the dried seeds and pods that goes to make cayenne pepper (as a
substitute use Kashmir chilli powder). Capsicums are considered to be very
wholesome.
Savory - There are two varieties of this
herb; one is called the "summer variety". It is taken from a flowery
herb. Both varieties are used extensively in Western cookery.
Marjoram - There are four kinds of
marjoram. The sweet or knotted marjoram, originally a native of Portugal, is
the one which is commonly used. It is used for soups, sauces, stews, etc., and
used either fresh or dry.
Mint - This belongs to a family of plants called
'Labiatae'. The spearmint or the 'Mentha Viridis' commonly cultivated in
gardens has a better flavour and is the one used popularly in cooking. It has
the property of removing flatulence.
Bay leaves - The leaves of the common
laurel are used in cookery to give a kernel-like flavour to stocks, mirepoix
sauces, custards, puddings, blancmanges, and to the milk which is used for
mixing cakes. They are generally dried and used.
Basil - A favourite herb in French cookery. It has a
flavour similar to that of cloves. It is used for making such things as mock
turtle soup and clear soups made out of shellfish. It
is also used for flavouring vinegar.
Onions
The name onion is given to all plants
of the onion tribe, e.g. Leeks, garlic and shallots. The onion is, next to
salt, the most valuable of all flavouring substances used in cookery. When
onions, shallots or garlic are used in cookery they should be well blended with
other flavours. Whenever onion is used as a condiment or seasoning and the article
properly treated, the strong smell is removed.
Garlic
This consists of groups of several bulbs
called cloves, all enclosed in one membranous skin. When used carefully and
sparingly, garlic is an excellent condiment. It is considered to be very
wholesome and is a stimulant.
Shallots
This bulbous root resembles
garlic. It is a native of Palestine and was introduced to England by the
Crusaders.
Carrots and turnips
Next to
onions, these are considered to be the most important flavouring vegetables for
soups and sauces. Besides being used for flavouring, carrots and turnips are
largely used for garnishing certain dishes such ragouts, boiled meat, etc. They
are also used as a vegetable and as a purée for soup.
Lemon
It plays an important part in
sauces. The rind, juice and the essential oils contain valuable properties. The
rind or peel is used for flavouring a variety of dishes. Generally the rind is
grated, but the best way is to peel the rind with a very sharp knife as thinly
as possible without touching the white part. Lemon rind is preserved in sugar.
When sour limes are in season buy
them in large quantities. Extract the juice and mix one cup of salt to every
four cups of juice. Shake well and keep in an airtight bottle-under
refrigeration it keeps for months. Use whenever fresh lime is required.
Vanilla
This was first discovered by the
Spaniards. It is the fruit of an orchid.
The best variety is grown in Mexico.
It has a delicious flavour and is largely used for flavouring puddings,
custards, liquor chocolate, etc. For flavouring purposes it is better to use
the vanilla pod or vanilla sugar rather than the essence of vanilla, since the
odour of the essence escapes rapidly.
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