Spices yielding plants

Spices yielding plants

                      The use of spices adds flavour, delicious taste and colour to the food  stuffs. The spices increase the pleasure of eating as well as the rate of digestion. They also serve as preservative and antibiotic. The spices are classified based on their sources of extraction. The spices are obtained from 1) Roots and under ground stems 2) Barks 3) Flower and buds flowers 4) fruits 5) Seeds 6) Leaves.          

1. Spices from underground parts 

Turmeric

                 Turmeric is obtained from aromatic rhizome of Curcuma domestica. It is a popular spice of India. The rhizome is thick and branched. The inner tissue of rhizome is bright yellow and has a pungent bitter taste. It is cultivated in Tamil Nadu, Maharashtra, Bengal, Andhrapradesh and Orissa. It is extensively used to flavour various food stuffs. In India it is used in the religious functions and auspicious occasions. It is a common constituent of curry powders and used as native medicine. It is antiseptic. The rhizome also yields a yellow orange dye used for dyeing purposes. It readily dyes cotton silk and woollen fabrics. Turmeric is also used in the preparation of cosmetics.

2. Spices from barks

Cinnamon

              The bark of Cinnamomum zeylanicum is called cinnamon. It is a native of Srilanka and South India. The plant is a small ever green tree with aromatic leaves. This plant produces very small yellow flowers. The shoot system is cut, when the plant has reached a height of about 6 to 7 feet. The bark is carefully removed, cleaned and dried. It contains cinnamon oil. Cinnamon is extensively used in flavour cakes sweets and other food stuffs. It is also used in perfumer. It is used in medicine as a cardinal stimulant. The cinnamon oil contains cinnamaldehyde. It is used as antiseptic.

3. Spices from flower buds

Clove

         Clove is the dried flower bud of Syzygium aromaticum. It is native of Moluccas. This spice was first introduced from Moluccas to Courtallam in Tamilnadu by East India company in 1800. The stem is forked with two to three main branches at its base. It is cultivated in the Nilgiris, Thenkasi hills, Kanyakumari, Southern region of Trivandrum, Cochin and on the slopes of Western Ghats. Clove is used for flavouring of foodstuffs. The dried flower buds are stimulant and aromatic. The clove oil is used in  medicine. It is also used as an aid for digestion. It has antiseptic and antibiotic properties.

4. Spices from fruits

a) Pepper

              It is a branching shrub. The binomial of black pepper is Piper nigrum. It is one of the most ancient crops cultivated in India. There are three types of pepper. They are black pepper, white pepper and Indian long pepper. India is a leading producer and exporter of pepper. Pepper is mainly grown in kerala, Tamilnadu, Karnataka and Assam. Pepper fruits are used as condiments. Green and young pepper is used for preparing pickles. Black and white peppers are employed in cooked foods. Black pepper has its aroma and characteristic pungent taste. White pepper is less pungent. Pepper stimulates the flow of saliva and gastric juice. It is used in modern Indian medicine.

b) Chillies

              They are herbs growing about two to three feet height. Its binomial is Capsicum frutescens. It is the native of  West Indies. It is a many seeded fruit. The ripe fruits are dried in the sun and powdered for use. They are used in pickles. They stimulate the flow of saliva.

c) Cardamom

                   The plant is a herb growing about 6 to 12 feet height. Its binomial is Elettaria cardamomum. It is the native of India. It has long leaves. Cardamom is used in foodstuffs and pickles. The seed are used as masticatory either alone or with betel leaf. The seed oil is used in flavouring beverages. The fruits are used in medicines as stimulant.

5. Spices from seeds

Mustard 

              It is a herb growing about 2 to 6 feet. Its binomial is Brassica hirta. There are three types. They are white mustard, black mustard and Indian mustard. The seeds are used as condiments in foodstuffs and pickles. The seed oil is used for cooking purposes. The seeds are used as stimulants and also used to treat snakebite.