India is considered to be the ‘Home of spices’. ‘Spices and Condiments’ are the substances like any part of plant or their mixture in whole form, which adds flavors and aroma to the food products.

•  According to the International Organization for Standardization (ISO) report, there are about 109 spices grown in different parts of the world.
• India grows more than 60 spices.The term ‘Spices and Condiments’ are natural plant products.
• Spices are natural plant products used to improve the flavor, aroma, taste and color of food products.
• Indian spices are renowned for their excellent aroma, flavor and pungency, not easily matched by any other country.

Parts of plant used as spices

• Bud, Bark, Rhizomes, berry, aromatic seeds and flower stigma etc.

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Classification of spices and condiments

There are about 35 spices and condiments which can be broadly classified into 6 groups, based upon the parts of the plants are following

• Rhizomes and root spices — Ginger, Turmeric, and Garlic.
• Seed spices — Nutmeg, Coriander, Fennel, Cumin, Fenugreek, Dill, Aniseed, Celery and Bishop-weed.
• Bark spices — Cinnamon
• Fruit spices — Cardamom, Black Pepper, Vanilla, All spice, Cassia, Tamarind, etc.
• Leaf spices — Bay leaf, Curry leaf, etc.
• Flower spices — Clove, Saffron, Asafoetida, etc.

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Some important spices and condiments in India

Pepper, cardamom, chili, ginger, turmeric, coriander, cumin, fennel, fenugreek, celery, saffron, tamarind and garlic.

Other spices produced and exported in small quantities are aniseed, bishop’s weed (ajawan), dill seed, poppy seed, tej-pat, curry leaves, cinnamon, kokam and a few other culinary herbs.
The tree spices like clove, nutmeg, mace, star-anise, allspice and some of the herbal spices like rosemary, thyme, marjoram, oregano, chive, parsley, sage, savory, tarragon etc.

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Types of Spices

Whole spices — Black cardamom, Cinnamon, Cumin seeds, Bay-leaf, Coriander seeds, Black pepper, Mace, green cardamom, Mustard, Fenugreek.

Culinary Herbs — Oregano ,Thyme, Basil ,Dill ,Sage ,Coriander, Parsley, Chives, Rosemary, Chervil, Tarragon, Mint.

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Importance of spices and condiments in diet

• Spices impart flavor and color to the food and therefore increases the palatability.
• Use of different spices in food preparation brings variety in the diet and avoids monotony. e.g. cumin seeds in jeera fried rice.
• Some spices stimulate secretion of digestive enzymes and helps in digestion. E.g. ginger.
• Some spices like garlic when consumed in diet reduce serum cholesterol levels and may decrease the risk of heart disease.
• Some spices in diet act as antioxidants whereas others have antibacterial properties e.g. asafoetida, nutmeg and turmeric.
• Spices are  used as decorating agent.
• Spices also work as an appetizer and increase the digestibility also have medicinal value.

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Use of spices and condiments in cookery

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