Spices,Its not Just a Pinch of Them.

Spices- the most sought by human

Do you believe among the stuffs we use to prepare the dish, the spices were the most sought after item by the people, and by the countries. There were more feudal wars fought between the countries to own the spice producing Islands than for other reasons.Spices are not just great flavoring substance but they are great preservative and flavor enhancer in particular, ingredients like Cinnamon in Cakes,and Saffron in Biriyanis and sweet desserts.

 Spices have different flavours, and characterestic, while some of them serve for more than one purpose.
Spices can improve the taste and give great appeal to dull diets or spoiled food. 
The peculiar flavors stimulate salvation,induces appetite and promotes digestion.

Some spices are used for their taste,(ginger) while others are used for their aroma(cinnamon,clove). Complex flavors can be made by using mixtures of spices (Garam Masala) that compliment each other.

.What are spices?

According to Ayurvedic medicine “Spices can be used for cooling and warming purpose and are used in appropriate quantity to affect balance of the digestive system”

As a example pungent spices like ginger, turmeric, clove can cause sweating ,which may even cause a cooling sensation in tropical climate, while pepper, chillies, paprika can add a sense of inner warmth when used in cooked food in colder climates.

Difference between spice and Herb

Spice

“A spice is defined as an aromatic part of a tropical plant,be it a root (ginger,turmeric)

A bark-cinnamon,resin of bark –Asafoetida,

flower – Saffron,

or seed- Ajowin,cumin,pepper,coriander.

Herb

“Herb is a plant that does not have woody stem and dies at the end of growing season,- basil, thyme, rosemary, mint,parsley.

How is the flavor trapped in Spices?

The aroma and flavor of spices comes from essential oils. These chemical compounds present in most of the spices are volatile in nature.(evaporate when they are exposed, like perfumes) Most of the spices need to be cooked before taken with food.Spices are lipophilic, that is they combine very well with fat substance in high temperature than with water or cold oil.(As you know it as "saute" the first step in any kind of cuisine). when we add the spices the chemical compounds are released, with the heat in the oil the flavors are quickly trapped, and diffuse in the food and in the air. That’s why we get wonderful aroma around the place when spiced foods are cooked up. To aid the release of volatile compounds from the spices ensure the oil is hot and the outer covering of the spices is ruptured by any of these methods, grinding, pounding, grating, and crushing.

The stage at which spices are added to the dish also makes a big difference.When they are added in the beginning they create a good flavor,than they are added in the end of the cooking where their flavor don’t mix with the food and can be noticed distinctively.

How to store the spices

Using a fresh high quality spice can make a difference in the dish cooked.Here are some tips to store the spices in a prime quality.

1. Always buy in small quantities.When you buy see they are fresh,not faded,and are distinctively aromatic.
2. Whole spices last for a longer times than ground ones.
3. Store them in a clean,airtight containers away from air, heat,light and moisture and handle them thoughtfully.(close the lid of the container properly after use,use dry hands)
4. If you buy in larger quantity, take out required amount for the monthly usage in a separate container,rest you pack and store them in a way that it will not come in direct contact with light,heat,moisture or the best way is to store them in Refrigerators .
5. The shelf life of spices varies with form and part of the plant.(spices which have been cut or powdered have more surface area exposed to the air and they lose their flavor more quickly than in their whole form)

whole spice

flowers- 1 to 2 yrs
seeds and barks-2 to 3 yrs , roots-3 yrs
ground spice
seeds and barks -1 year
roots -2 yrs
leaves -1 year

6.Keep them away from cooking stove and microwave.

7.Storing in a glass jar with label(to protect from sunlight,heat)is always preferable.

                                                        Some commonly used Spices

AsaFoetida

Caraway

Cardamom

Cinnamon

Clove

Coriander

Cumin

Fennel

Fennel leaves

Fenu Greek

Ginger

Mace

NutMug

Pepper

Red Chillies

Saffron 

Sumac

Mustard

Vanilla Pod

Turmeric Powder

Tamarind

Major Health Factor

Spices helps to improve your health.They reduce the sodium content in the food while enhancing the flavour of food. Reducing sodium is really a good health factor which directly reduces the risk of high blood pressure, strokes and Haemorrhage.

Some interesting facts about Spices:

• Spices were introduced to Western cuisine by the Romans during the spice trade to the East.
• The word spice is derived from word “species.”
• In ancient times Arabia was the center of spice trade.
• The need to supply spice in the European markets spurred explorations, extraordinary voyages and discovery of new worlds.
• Chocolate pods were valued so much they were used as the equivalent of money by Aztecs.
• Pepper corns were accepted as a substitute of money in Medieval times.
• The use of rare spices in food is considered as a sign of wealth in Rome, where in Europe liberal amount of spice is used to impress or for political gain.

 By looking  at the history,and uses of the  spices,  you can consider how, when to use spices in your cooking to get  new, unexpected flavors to your meals.and also to  have the maximum health  benefits from them and realize why they were part of Indian cuisine  from time unknown.