SPICES
Aleuritus moluccana Local name : Candlenut tree Family: Euphorbiacaea
This evergreen grows rapidly to a height of 60 ft (18 m) or so, initially with a narrow, conical crown but with age spreading to a broader dome. Nut commonly used in cooking as meat tenderiser.
It has a straight, thick trunk with smoothish brown bark and wide-spreading branches.
The handsome, oval green leaves are lobed on young trees and are slightly aromatic when crushed.
Panicles of creamy white flowers are borne in summer, followed by the large round fruits.
Cultivation: Young trees can be trained into a single trunk.
Propagation is from seed, which germinates readily.
Areca catechu Local name : Betel Nut, Pinang Family: Palmae
A forest palm up to about 40 ft (12 m) tall with a single smooth, green trunk 4Ð6 in (10Ð15 cm) thick; its long feather-like fronds are rather erect but flop untidily with age. The yellow, orange or red fruit are egg-sized and may be borne at any time of year. The large white-fleshed seed is sliced and chewed together with lime and leaves of the betel pepper (Piper betle). The wild origin of this species is not exactly known. Nut is commonly used in asian culture for beetle leaf chewing.
Cultivation: These palms only grow well outdoors in the wet tropics, preferring sheltered conditions and moist soil.
Propagate from seed, which germinates readily if sown fresh.
Cultivation: These palms only grow well outdoors in the wet tropics, preferring sheltered conditions and moist soil.
Propagate from seed, which germinates readily if sown fresh.
Bixa orellana Local name : Annatto, Kesumba Family : Bixaceae
Origin from South America.
Used plant part: Dark red seeds (about 3 mm diameter).
Sensoric quality: Annatto has a weak, perfumed odour.
Use: is currently mostly in use as a flavouring and food colouring in Central and Northern South America. In the Caribbean, the seeds are usually fried in (animal or vegetable) fat; after discarding the seeds, the then golden-yellow fat is used to fry vegetables or meat. By this procedure, a golden yellow to golden brown colour is achieved. Mexican cooks often use a paste (achiote) of annato seeds with some preservatices (acetic acid) that dissolves completely in hot fat; it is easy to use and can also be added to marinades and sauces to improve the colour.
The original Aztec drinking chocolate (see also vanilla) is reported to have contained annatto seeds as well; given their high fat content, this is entirely plausible. Using annatto to deepen the colour of chocolate was common in Europe until the 17th century.
By Spanish influence, annatto also has made its way to South East Asia. On the Philippines, the seeds are often ground to a powder and added to soups and stews; meat is often marinated with annatto-coloured seasonings. Main use of annatto nowadays is as a food colour, E160b
Used plant part: Dark red seeds (about 3 mm diameter).
Sensoric quality: Annatto has a weak, perfumed odour.
Use: is currently mostly in use as a flavouring and food colouring in Central and Northern South America. In the Caribbean, the seeds are usually fried in (animal or vegetable) fat; after discarding the seeds, the then golden-yellow fat is used to fry vegetables or meat. By this procedure, a golden yellow to golden brown colour is achieved. Mexican cooks often use a paste (achiote) of annato seeds with some preservatices (acetic acid) that dissolves completely in hot fat; it is easy to use and can also be added to marinades and sauces to improve the colour.
The original Aztec drinking chocolate (see also vanilla) is reported to have contained annatto seeds as well; given their high fat content, this is entirely plausible. Using annatto to deepen the colour of chocolate was common in Europe until the 17th century.
By Spanish influence, annatto also has made its way to South East Asia. On the Philippines, the seeds are often ground to a powder and added to soups and stews; meat is often marinated with annatto-coloured seasonings. Main use of annatto nowadays is as a food colour, E160b
Cinnamomum zeylanicum Local name : Cinnamon, Kayu manis Family: Lauraceae
Origin: Cinnamomum zeylanicum originates from the island Sri Lanka (formerly called Ceylon)
Used plant part: Stem bark.
Sensoric quality: Strongly aromatic, sweet, pleasant, warm and but hardly bitter or adstringent.
Use: Since Ceylon cinnamon is native in South Asia, it is not surprising that the cuisines of Sri Lanka and India make heavy use of it. It is also widely in use for flavouring tea.
Although cinnamon was very popular in Europe in the 16.th to 18.th centuries, is importance is now rather shrunken: the main application for cinnamon in Western cooking are several kinds of desserts; stewed fruits, for instance, are usually flavoured with a mixture of cloves and cinnamon. Cinnamon is, however, only rarely tried for spicy dishes.
The so-called cinnamon buds are the unripe fruits harvested shortly after the blossom; in appearance, they are similar to cloves. These buds are less aromatic than the bark; their odour is, however, rather interesting: mild, pure and sweet. to release their fragrance, they must be finely ground.
Used plant part: Stem bark.
Sensoric quality: Strongly aromatic, sweet, pleasant, warm and but hardly bitter or adstringent.
Use: Since Ceylon cinnamon is native in South Asia, it is not surprising that the cuisines of Sri Lanka and India make heavy use of it. It is also widely in use for flavouring tea.
Although cinnamon was very popular in Europe in the 16.th to 18.th centuries, is importance is now rather shrunken: the main application for cinnamon in Western cooking are several kinds of desserts; stewed fruits, for instance, are usually flavoured with a mixture of cloves and cinnamon. Cinnamon is, however, only rarely tried for spicy dishes.
The so-called cinnamon buds are the unripe fruits harvested shortly after the blossom; in appearance, they are similar to cloves. These buds are less aromatic than the bark; their odour is, however, rather interesting: mild, pure and sweet. to release their fragrance, they must be finely ground.
Crocus sativus Local name : Saffron Family : Iridaceae
Saffron originates from West Asia most likely Persia and Mediterranean areas.
Today, Spain and Iran are the largest producers, accounting together for more than 80% of the world's production, which is approximately 300 tons per year.
Used plant part: Stigma, also called style (central part of a flower, female sexual organ).
Approximately 150.000 flowers are needed for one kilogram of dried saffron. Less expensive qualities include also the yellow stamina (male sexual organ), which do not have any taste of their own.
Sensoric quality: Very intensively fragrant, slightly bitter in taste. By soaking saffron in warm water, one gets a bright yellow-orange solution.
It adds not only pungent and aromatic flavour to foods, but also a beautiful golden yellow colour.
Saffron exists on the market in powdered form or as threads. Like most all spices and herbs, “whole” is more powerful than “ground”. Whole saffron is required to be prepared before use, sometimes soaked, sometimes toasted and ground. Saffron can be toxic when used in large amounts. Saffron is used for several Mediterranean dishes, often in connection with fish and seafood. In the food industry it is used as a colourant in sausages, margarine, butter, cheese, ice-cream, desserts, alcoholic and non-alcoholic beverages.
Today, Spain and Iran are the largest producers, accounting together for more than 80% of the world's production, which is approximately 300 tons per year.
Used plant part: Stigma, also called style (central part of a flower, female sexual organ).
Approximately 150.000 flowers are needed for one kilogram of dried saffron. Less expensive qualities include also the yellow stamina (male sexual organ), which do not have any taste of their own.
Sensoric quality: Very intensively fragrant, slightly bitter in taste. By soaking saffron in warm water, one gets a bright yellow-orange solution.
It adds not only pungent and aromatic flavour to foods, but also a beautiful golden yellow colour.
Saffron exists on the market in powdered form or as threads. Like most all spices and herbs, “whole” is more powerful than “ground”. Whole saffron is required to be prepared before use, sometimes soaked, sometimes toasted and ground. Saffron can be toxic when used in large amounts. Saffron is used for several Mediterranean dishes, often in connection with fish and seafood. In the food industry it is used as a colourant in sausages, margarine, butter, cheese, ice-cream, desserts, alcoholic and non-alcoholic beverages.
Cuminum cyminum Local name : Cumin, Jintan Family: Apiaceae
Origin: Western Asia , where it is cultivated since Biblical times. Main production countries today are India, Iran, Indonesia, China and the South Mediterranean. Used plant part: Fruits (frequently called “seeds”).
Sensoric quality: Strongly aromatic.
It has earthy, pungent, aromatic, penetrating and peppery flavour with slight citrus overtones, which is slightly bitter. The aroma is characteristic and is modified by frying or dry roasting.
Cumin fruits Use: Cumin fruits are used as a spice for their distinctive bitter flavour, and strong and warm aroma due to their essential oil content. It is used as an ingredient of curry powder. It is also a critical ingredient of chili powder.
Indian cumin finds worldwide use in foods, beverages, liquors, medicines, perfumery and toiletries. It grows abundantly in the mild, equable climate of Gujarat, Rajasthan and Uttar Pradesh in India . It is best lightly roasted and then ground in a mortar and pestle. Lightly dry roasting the seeds before use enhances their unique flavour and aroma. Cumin can also be found in some Dutch cheeses.
Sensoric quality: Strongly aromatic.
It has earthy, pungent, aromatic, penetrating and peppery flavour with slight citrus overtones, which is slightly bitter. The aroma is characteristic and is modified by frying or dry roasting.
Cumin fruits Use: Cumin fruits are used as a spice for their distinctive bitter flavour, and strong and warm aroma due to their essential oil content. It is used as an ingredient of curry powder. It is also a critical ingredient of chili powder.
Indian cumin finds worldwide use in foods, beverages, liquors, medicines, perfumery and toiletries. It grows abundantly in the mild, equable climate of Gujarat, Rajasthan and Uttar Pradesh in India . It is best lightly roasted and then ground in a mortar and pestle. Lightly dry roasting the seeds before use enhances their unique flavour and aroma. Cumin can also be found in some Dutch cheeses.
Elettaria cardamomum Local name : Cardamom Family : Zingiberaceae
Origin: Southern India and Sri Lanka.
Used plant part: Seeds.
Sensoric quality: Sweet and aromatic, very pleasant.
Green cardamom pods and seeds
Use : Cardamom is often named as the third most expensive spice in the world (after saffron and vanilla), and the high price reflects the high reputation of this most pleasantly scented spice. Despite its numerous applications in the cooking styles of Sri Lanka, India and Iran, 60% of the world production is exported to Arab (South West Asia, North Africa) countries, where the larger part is used to prepare coffee. Cardamom-flavoured coffee, almost a symbol for Arab hospitality, can be prepared by simply adding freshly ground cardamom seeds to the coffee powder; alternatively, a few cardamom pods may be steeped in the hot coffee.
The inflorescences develop on separate, horizontal stems that spread along the ground. They are loose panicles about 2 ft (0.6 m) long, consisting of many small blossoms that have white or yellowish petals with lilac veins and pink or yellow margins. The fruits are thin-walled, smooth-skinned, oblong, greenish capsules about 3/4 in (1.9 cm) long. Each contains 15-20 aromatic reddish brown seeds.
Used plant part: Seeds.
Sensoric quality: Sweet and aromatic, very pleasant.
Green cardamom pods and seeds
Use : Cardamom is often named as the third most expensive spice in the world (after saffron and vanilla), and the high price reflects the high reputation of this most pleasantly scented spice. Despite its numerous applications in the cooking styles of Sri Lanka, India and Iran, 60% of the world production is exported to Arab (South West Asia, North Africa) countries, where the larger part is used to prepare coffee. Cardamom-flavoured coffee, almost a symbol for Arab hospitality, can be prepared by simply adding freshly ground cardamom seeds to the coffee powder; alternatively, a few cardamom pods may be steeped in the hot coffee.
The inflorescences develop on separate, horizontal stems that spread along the ground. They are loose panicles about 2 ft (0.6 m) long, consisting of many small blossoms that have white or yellowish petals with lilac veins and pink or yellow margins. The fruits are thin-walled, smooth-skinned, oblong, greenish capsules about 3/4 in (1.9 cm) long. Each contains 15-20 aromatic reddish brown seeds.
Myristica fragrans Local name: Nutmeg Family: Myristicaceae
Originating from Indonesia, now cultivated commercially mainly in Malaysia, India, Thailand and Grenada.
A slender, evergreen tree reaching 50 ft (15 m), it has distinctive whorls of spreading branches, smooth gray bark, aromatic leaves and small, frgrant pale yellow flowers.
Ripe nutmegs are fleshy, pear-shaped, brilliant scarlet berries.
Their jackets are harvested to make mace, a milder spice.
Cultivation: They must be protected from and dry conditions and planted in rich, moist, well-drained soil if they are to flourish outside their homelands.
They need a hot, humid position away from sun, strong winds and pollution.
Propagate from seed or cuttings or by grafting . Nutmeg oil is used in traditional medication.
A slender, evergreen tree reaching 50 ft (15 m), it has distinctive whorls of spreading branches, smooth gray bark, aromatic leaves and small, frgrant pale yellow flowers.
Ripe nutmegs are fleshy, pear-shaped, brilliant scarlet berries.
Their jackets are harvested to make mace, a milder spice.
Cultivation: They must be protected from and dry conditions and planted in rich, moist, well-drained soil if they are to flourish outside their homelands.
They need a hot, humid position away from sun, strong winds and pollution.
Propagate from seed or cuttings or by grafting . Nutmeg oil is used in traditional medication.
Piper betle Local name : Bettle Leaf, Sirih Family: Piperaceae
A green leafy vine growing as a ground cover or small climber, very similar in growth habits to pepper.
The betel leaf is used in a number of traditional remedies for the treatment of stomach ailments, infections, and as a general tonic. It is often chewed in combination with the betel nut (Areca catechu), as a stimulatory. Some evidence suggests that betel leaves have immune boosting properties as well as anti-cancer properties
The plant prefers warm, humid conditions, but can tolerate some drought.
In India and parts of Southeast Asia, the leaves are chewed together with mineral lime (calcium oxide) and the areca nut which, by association, is sometimes inaccurately called the "betel nut". The lime acts to keep the active ingredient in its freebase or alkaline form, thus enabling it to enter the bloodstream via sublingual absorption. The areca nut contains the alkaloid arecoline, which promotes salivation (the saliva is stained red), and is itself a stimulant. This combination, known as a "betel quid", has been used for several thousand years. Tobacco is sometimes added.
The betel leaf is used in a number of traditional remedies for the treatment of stomach ailments, infections, and as a general tonic. It is often chewed in combination with the betel nut (Areca catechu), as a stimulatory. Some evidence suggests that betel leaves have immune boosting properties as well as anti-cancer properties
The plant prefers warm, humid conditions, but can tolerate some drought.
In India and parts of Southeast Asia, the leaves are chewed together with mineral lime (calcium oxide) and the areca nut which, by association, is sometimes inaccurately called the "betel nut". The lime acts to keep the active ingredient in its freebase or alkaline form, thus enabling it to enter the bloodstream via sublingual absorption. The areca nut contains the alkaloid arecoline, which promotes salivation (the saliva is stained red), and is itself a stimulant. This combination, known as a "betel quid", has been used for several thousand years. Tobacco is sometimes added.
Piper nigrum Local name : Pepper. Lada Hitam Family: Piperaceae
Highly regarded as a condiment, this is probably the most widely used spice in the world today.
It is a strong, woody climber to 20 ft (6 m) or more high with prominently veined, glossy oval leaves.
The inconspicuous flowers, borne in long slender spikes in summer, are followed by red globular fruit.
Plants begin bearing in 2 to 5 years and under good conditions may produce for up to 40 years.
Cultivation: All species need a warm climate with moist, humus-rich soil to grow well.
They will grow in sun or shade and in the right conditions are often vigorous plants.
Propagate from seed or cuttings or by division or layering depending on the plant type.
Syzygium aromaticum Local name : Cloves, Chengkih Family: Myrtaceae
Origin: The clove tree is endemic in the North Moluccas ( Indonesia ) and was of old cultivated on the islands of Ternate, Tidore, Bacan and the West coast of Halmahera . The Dutch extended cultivation to several other islands in the Moluccas, but only after the end of the Dutch monopoly (18 th century), clove trees were introduced to other countries. An important spice in Indian cooking.
The most important production area today is the island of Pemba near Zanzibar in Tanzania. The whole island of Pemba is covered with clove gardens, and it is reported that the island can be smelled on any ship approaching it.
Used plant part: Dried flower buds. Essential oil is also produced from the leaves (the leaves are certainly aromatic enough to make them potentially interesting). The ripe fruits (mother of clove) have only local use.
Sensoric quality: Cloves are strongly aromatic and very intensive fragrance; fiery and burning taste.
They have deep brown colour, a powerfully fragrant odour which is warm, pungent, strongly sweet and slightly astringent and a taste too hot and acrid to be pleasant. Arab traders brought cloves to Europe in the time of the Romans.
The most important production area today is the island of Pemba near Zanzibar in Tanzania. The whole island of Pemba is covered with clove gardens, and it is reported that the island can be smelled on any ship approaching it.
Used plant part: Dried flower buds. Essential oil is also produced from the leaves (the leaves are certainly aromatic enough to make them potentially interesting). The ripe fruits (mother of clove) have only local use.
Sensoric quality: Cloves are strongly aromatic and very intensive fragrance; fiery and burning taste.
They have deep brown colour, a powerfully fragrant odour which is warm, pungent, strongly sweet and slightly astringent and a taste too hot and acrid to be pleasant. Arab traders brought cloves to Europe in the time of the Romans.
Tamarindus indica Local name : Tamarind, Asam Jawa Family: Fabaceae
Commonly known as ASAM tree, it grows to 70 ft (21 m), with a broad spreading crown and dense foliage. The short trunk is covered with shaggy brown bark. The fern-like, compound, vivid green leaves are held on slender, pale brown branchlets. The small flowers, pale orange-yellow or cream with red veins, are borne in small clusters among the leaves in summer. These are followed by the 8 in (20 cm) long pods, which ripen from green to dark brown and have brittle shells.
Cultivation: These trees need a sunny position if they are to thrive, but are not fussy about soil. Once established, they will tolerate drought and exposed positions. The roots can be invasive. Propagate from seed, cuttings or by air layering in spring.
Vanilla planifolia Local name : Vanila Family : Orchydaceae
This large climber occurs naturally in the West Indies and Central America, but is now cultivated around the world for the vanilla essence which is extracted from the seed pods. The fleshy leaves are up to 8 in (20 cm) long and 2 in (5 cm) broad.
The pale yellow inflorescence is about 2 in (5 cm) long and has several fragrant, short-lived fragrant flowers which open successively, each about 2 1/2 in (6 cm) long.
The seed pod, the source of vanilla flavoring, is fleshy, turning black as it ages and exuding a strong odor.
Vanilla planifolia flowers throughout the year.
Cultivation: The plants grow well if potted in a mixture such as would be used for Cymbidium and need something on which to climb.
They require bright filtered light and regular watering and fertilizing.
The plants do not flower until they have reached a large size. Propagate from stem cuttings.
The pale yellow inflorescence is about 2 in (5 cm) long and has several fragrant, short-lived fragrant flowers which open successively, each about 2 1/2 in (6 cm) long.
The seed pod, the source of vanilla flavoring, is fleshy, turning black as it ages and exuding a strong odor.
Vanilla planifolia flowers throughout the year.
Cultivation: The plants grow well if potted in a mixture such as would be used for Cymbidium and need something on which to climb.
They require bright filtered light and regular watering and fertilizing.
The plants do not flower until they have reached a large size. Propagate from stem cuttings.
Conditions of Use and Important Information: This information on the above herb is meant to supplement, not replace advice from your doctor or healthcare provider and is not meant to cover all possible uses, precautions, interactions or adverse effects.
The statements made on this website have not been evaluated by the FDA. These supplements mentioned are not intended to cure, treat, diagnose or prevent disease. The contents of this website are for informational purposes only.
Kelab Rakan-Rakan Herba KK Sabah does not provide medical advice, diagnosis or treatment. Information from this source is evidence-based and objective, and without commercial influence.
Site design and webmaster : Ganesan. T Questions or concerns can be directed to the webmaster at [email protected]
The statements made on this website have not been evaluated by the FDA. These supplements mentioned are not intended to cure, treat, diagnose or prevent disease. The contents of this website are for informational purposes only.
Kelab Rakan-Rakan Herba KK Sabah does not provide medical advice, diagnosis or treatment. Information from this source is evidence-based and objective, and without commercial influence.
Site design and webmaster : Ganesan. T Questions or concerns can be directed to the webmaster at [email protected]