Spices and Flavouring

Definition-Spices are aromatic substances present in plants.

Spices arise from different parts of a plant- roots, bark, berries, flowers, seeds
• Floral part- Eg-clove and saffron
• Fruit part-Eg- Chilly and tamarind
• Leave part-Eg- Tulsi, curry leaves
• Berry part - Eg- Pepper
• Seed part - Eg-Fenugreek seeds
• Bark part - Eg- Cinnamon
• Kernel part - Eg- Coconut
• Extract of a tree- Eg- Asafetida, vanilla
• Bulb- Eg-Onion
• Rhizome Eg- Ginger
Certain spices in cooking-Pepper, cardamom, saffron, clove, turmeric, Chilly,
asafoetida (hing) etc

Herbs are the leaves of the plant.

Examples of herbs- rosemary, oregano, dill, mint, basil, parsley, cilantro(coriander)
etc

Importance/Uses of spices & herbs-

• To make the food more palatable and tasty Eg-Chilly
• To add colour to the food Eg- Haldi, Saffron, red chilly powder.
• It adds an aroma to the food Eg- cinnamon, cumin
• It masks the flavor of other unpleasant foods. Eg- Vanilla is added to cakes to
remove the unpleasant flavor of egg.
• Spices may be used as a preservative. Eg- Chilly powder
• Spices have medicinal value and are used with own remedies to cure
common ailing Eg- Ginger for digestion
• Spices are used for thickening gravies Eg-Coconut, poppy seeds
Precautions while cooking with spices-
• Spices should be used in small quantities while cooking as too much spice
spoils the flavor of food.
• Use spices according to the recipe
• Spices should be usually added at the end of cooking, because they have
volatile oils which are lost when exposed to high temperatures
• Putting spices in hot oil gives flavor. Eg Tadka in Dal.
• Excessive cooking results in loss of flavor
• Some spices have to be fried and cooked before usage since they are not
very palatable

Salt-
• It is readily available in all parts of the world in a solid (rock salt) or in a
solution form(sea salt)
• Salt is available in 2 forms- Coarse, Table Salt

Uses of Salt in Cooking-

• It brings out the flavor of other ingredients.
• When a little salt is added to sweet dishes it enhances the flavor.
• Salt also provides a balance to the sweetness of cake batters.
• It has a physical effect on the gluten of flour and strengthens gluten
• Cauliflower when put in salted water, makes the insects come out
• It has a controlling effect on the activity of yeast in bakery products.
• It controls fermentation and hence has an effect on crust and colour of baked
products.
• Salt added to water for cooking green vegetables helps in colour retention
and enhances the taste
• Salting is one of the oldest popular methods of preserving food
• Salt is essential for good health
 Sugar-
• Sugar occurs naturally in all plant structures
• Sugar is obtained from two major sources- sugarcane, sugar beet

Types of Sugar Uses

Granulated Sugar(They are crystals of Tea, coffee

medium size)
Castor Sugar(They are fine white crystals) Bakery products eg-cakes, cookies,
brownies
Powdered sugar/icing sugar/Confectioners’ Cakes, cookies, brownies
sugar
Sugar cubes Tea, Coffee

Rock Sugar/Mishri Tea, Soups

Brown sugar Cookies, brownies, tea, coffee

Mimosa sugar Prasad