Conventional Classification Of Spice

Turmeric with BioPerine Supplements

Turmeric Health Benefits and Culinary Uses

Get Instant Access

K. V. Peter, Kerala Agricultural University (formerly at Indian Institute of Spices Research)

1.1 Definitions

The Geneva-based International Standards Organisation (ISO) defines spices and condiments as:

Vegetable products or mixtures thereof, free from extraneous matter, used for flavouring, seasoning and imparting aroma in foods.

Webster describes spices as:

Any of various aromatic vegetable productions as pepper, cinnamon, nutmeg, mace, allspice, ginger, cloves, etc., used in cookery to season and to flavour sauces, pickles, etc.; a vegetable condiment or relish, usually in the form of a powder; also, as condiments collectively.

The famous spice author Rosengarten describes a spice as a product which enriches or alters the quality of a thing, for example altering the taste of a food to give it zest or pungency; a piquant or lasting flavouring; or a relish. The term 'spice' is thus used to cover the use of spices, herbs and certain aromatic vegetables to impart odour and flavour to foods. The taxonomic classification of spices is shown in Table 1.1. A conventional classification of spices is based on degree of taste as:

• aromatic spices

• herbs and aromatic vegetables

This classification is shown in Table 1.2. Though the term spice can be used to incorporate herbs, the distinction between herbs and spices can be described as follows:

• Herbs may be defined as the dried leaves of aromatic plants used to impart flavour and odour to foods with, sometimes, the addition of colour. The leaves are commonly traded separately from the plant stems and leaf stalks.

Table 1.1 Taxonomic classification of spices

Angiospermae

Dicotyledoneae

Sympetalae

Solariaceae

chilli, paprika, red pepper

Pedah'aceae

sesame

Campalunatae

Compositae

camomile, chicory, tarragon

Archichlamydaeae

Piperales

Piperaceae

cubeba, long pepper, pepper

Ranales

Myristicaceae

mace, nutmeg

Lauraceae

bay leaf, cassia, cinnamon

Magnoliaceae

star-anise

Rhoeadales

Cruciferae

mustard, wasabi

Myrtiflorae

Myrtaceae

allspice, clove

Umbelliflorae

Umbelliferae

anise, caraway, celery, chervil, coriander, cumin, dill, fennel, parsley

Monocotyle-doneae

Liliiflorae

Liliaceae

garlic, onion

Irldaceae

saffron

Scitamineae

Zingiberaceae

cardamom, ginger, turmeric

Orchidales

Orchidaceae

vanilla

• Spices may be defined as the dried parts of aromatic plants with the exception of the leaves. This definition is wide-ranging and covers virtually all parts of the plant.

The various parts of plants used to produce the range of herbs and spices are illustrated in Table 1.3. Herbs and spices have been used in foods since antiquity. ISO document 676 lists 109 herb and spice plant species useful as ingredients in food. These are shown in Appendix 1 at the end of this chapter.

Table 1.2 Conventional classification of spices

Classes

Spices

Hot spices

Capsicum (chillies), Cayenne pepper, black and white peppers,

ginger, mustard

Mild spices

Paprika, coriander

Aromatic spices

Allspice (pimento), cardamom, cassia, cinnamon, clove, cumin,

dill, fennel, fenugreek, mace and nutmeg

Herbs

Basil, bay, dill leaves, marjoram, tarragon, thyme

Aromatic vegetables

Onion, garlic, shallot, celery

Table 1.3 Plant organs as spices

Plant organs

Spice crops

Aril

Barks

Berries

Buds

Bulbs

Mace of nutmeg Cassia, cinnamon Allspice, black pepper, chilli Clove

Onion, garlic, leek

Pistil (female part of flower) Saffron

Kernel Leaf

Nutmeg

Basil, bay leaf, mint, marjoram, sage, curry leaf

Ginger, turmeric

Asafoetida

Angelica, horse-radish

Ajowan, aniseed, caraway, celery, coriander, dill, fennel, fenugreek, mustard, poppy seed

Rhizome

Latex from rhizome

Roots Seeds

Was this article helpful?

0 0
Nutrition Essentials

Nutrition Essentials

Get All The Support And Guidance You Need To Be A Success At Understanding Nutrition. This Book Is One Of The Most Valuable Resources In The World When It Comes To Exploring The Correct Way To Eat For Weight Loss And Maintenance.

Get My Free Ebook


Responses

  • ivan scott
    How to classify spices?
    2 years ago
  • Gilly
    What is spices Classification ,types indian?
    2 years ago
  • eric
    What are the classification of condiment?
    2 years ago
  • chelsey
    How to classify spice?
    2 years ago
  • gorbadoc
    How many spices have been classified?
    1 year ago
  • Elizabeth
    What is the classification of spices crop and it example?
    1 year ago
  • frank
    How are spices and herbs classified?
    11 months ago
  • Reino
    What basic spices are classified?
    4 months ago
  • valentino
    What are the classis of spices?
    4 months ago

Post a comment