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Contents: List of important spices,

A. THE BASIC SPICES

Chilli, Cumin, Coriander, Turmeric

These 4 essential spices are present in almost every Indian kitchen and are used daily:

B. THE AROMATIC SPICES

Black Pepper, Cinnamon/Cassia, Clove, Cardamom, Nutmeg and Mace

these spices are native of the tropical south (the Malabar coast in actual Kerala, South of India,

or Sri Lanka, or the Maluku Islands in Indonesia)

of all spices

C. THE SEED SPICES

Fenugreek, Fennel, Mustard, Ajwain,

"seed spices" are so called because the used part is the “seed” (even if botanically they are fruits,

for sake of simplicity I’ll stick to the common usage). They are cultivated

arid regions of northern India; many of them originates in the Mediterranean basin and were

brought in India by the Arabs centuries ago and are now an integral part of Indian cooking:

D. THE OTHER SPICES

Saffron, Asafoetida, Curry Leaves

I created a fourth category to include those spices that aren't part of any of the previous ones.

For each of these spices you will find information about their history, the varieties grown in

India, and their uses in the kitchen and in Ayurveda.

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SPICES

Contents: List of important spices, their family, part used and economic importance.

Chilli, Cumin, Coriander, Turmeric

are present in almost every Indian kitchen and are used daily:

THE AROMATIC SPICES

Black Pepper, Cinnamon/Cassia, Clove, Cardamom, Nutmeg and Mace

are native of the tropical south (the Malabar coast in actual Kerala, South of India,

or Sri Lanka, or the Maluku Islands in Indonesia) - incidentally they also are the most aroma

Fenugreek, Fennel, Mustard, Ajwain, Nigella

because the used part is the “seed” (even if botanically they are fruits,

for sake of simplicity I’ll stick to the common usage). They are cultivated in the arid and semi

arid regions of northern India; many of them originates in the Mediterranean basin and were

brought in India by the Arabs centuries ago and are now an integral part of Indian cooking:

Saffron, Asafoetida, Curry Leaves, (dried) Ginger, Indian Bay-leaf

I created a fourth category to include those spices that aren't part of any of the previous ones.

For each of these spices you will find information about their history, the varieties grown in

kitchen and in Ayurveda.

5: SPICES

family, part used and economic importance.

are present in almost every Indian kitchen and are used daily:

are native of the tropical south (the Malabar coast in actual Kerala, South of India,

incidentally they also are the most aromatic

because the used part is the “seed” (even if botanically they are fruits,

in the arid and semi

arid regions of northern India; many of them originates in the Mediterranean basin and were

brought in India by the Arabs centuries ago and are now an integral part of Indian cooking:

I created a fourth category to include those spices that aren't part of any of the previous ones.

For each of these spices you will find information about their history, the varieties grown in

BOTANY: SEM – III, PA

A. THE BASIC SPICES

1. Chilli (capsicum annuum)

Chili peppers (mirch in Hindi), even if they are part of the culinary tradition of India only since

when the Portuguese brought them to Goa from the Americas in

an integral spice of Indian cooking, present in every region, and in nearly every savory dish.

Suffice to say that for criticizing a bland dish, you say that it does not have enough salt or chilli,

enough to state the importance of chilli in Indian cooking. The main characteristic of chilli is its

hotness, obviously, due to its component capsaicin, but there are varieties that have also a lot of

aroma and flavor.

USES : Chili (called chillies in India) are generally used

or red) to prepare pastes (garlic, ginger, fresh chilli is a classic) for marinades. Both dried (in

flakes or whole) and fresh can be used in curries.

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(capsicum annuum) , Family : Solanaceae

even if they are part of the culinary tradition of India only since

when the Portuguese brought them to Goa from the Americas in the early XVI century, are now

an integral spice of Indian cooking, present in every region, and in nearly every savory dish.

Suffice to say that for criticizing a bland dish, you say that it does not have enough salt or chilli,

nce of chilli in Indian cooking. The main characteristic of chilli is its

hotness, obviously, due to its component capsaicin, but there are varieties that have also a lot of

Chili (called chillies in India) are generally used dried in powdered forms, and also fresh (green

or red) to prepare pastes (garlic, ginger, fresh chilli is a classic) for marinades. Both dried (in

flakes or whole) and fresh can be used in curries.

5: SPICES

even if they are part of the culinary tradition of India only since

the early XVI century, are now

an integral spice of Indian cooking, present in every region, and in nearly every savory dish.

Suffice to say that for criticizing a bland dish, you say that it does not have enough salt or chilli,

nce of chilli in Indian cooking. The main characteristic of chilli is its

hotness, obviously, due to its component capsaicin, but there are varieties that have also a lot of

dried in powdered forms, and also fresh (green

or red) to prepare pastes (garlic, ginger, fresh chilli is a classic) for marinades. Both dried (in

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2. Cumin (Cuminum cyminum)

Cumin (jeera or zeera in Hindi) is a plant of the

spice since at least 4000 years ago; there is evidence of its use in ancient Syria and Egypt and it

is mentioned in the Bible.

It has a strong aromatic odor, and an earthy, savory, slightly bitter taste. It is one of the basic

spices in Indian cooking but also in Middle Eastern and Mexican cuisines.

USES :

it is used in curries and masalas, in breads, and in nearly every savory dish in India; as you

already know if you have ever opened an Indian Cookbook, or browse the internet

Indian recipes: cumin is everywhere! Dry roasted and ground and sprinkled over a raita, or fried

in ghee with other spices as a base for curries, or in tadka (tempered spices added to a dish at the

last moment), cumin always finds its place in

dishes, and complements well with all meat dishes. It is (almost) always included in masala,

from garam masala to chaat masala.

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(Cuminum cyminum), Family : Umbelliferae

in Hindi) is a plant of the Umbelliferae family and its seeds are used as a

spice since at least 4000 years ago; there is evidence of its use in ancient Syria and Egypt and it

It has a strong aromatic odor, and an earthy, savory, slightly bitter taste. It is one of the basic

spices in Indian cooking but also in Middle Eastern and Mexican cuisines.

it is used in curries and masalas, in breads, and in nearly every savory dish in India; as you

already know if you have ever opened an Indian Cookbook, or browse the internet

Indian recipes: cumin is everywhere! Dry roasted and ground and sprinkled over a raita, or fried

in ghee with other spices as a base for curries, or in tadka (tempered spices added to a dish at the

last moment), cumin always finds its place in Indian dishes. It adds savoriness to vegetable

dishes, and complements well with all meat dishes. It is (almost) always included in masala,

from garam masala to chaat masala.

5: SPICES

and its seeds are used as a

spice since at least 4000 years ago; there is evidence of its use in ancient Syria and Egypt and it

It has a strong aromatic odor, and an earthy, savory, slightly bitter taste. It is one of the basic

it is used in curries and masalas, in breads, and in nearly every savory dish in India; as you

already know if you have ever opened an Indian Cookbook, or browse the internet looking for

Indian recipes: cumin is everywhere! Dry roasted and ground and sprinkled over a raita, or fried

in ghee with other spices as a base for curries, or in tadka (tempered spices added to a dish at the

Indian dishes. It adds savoriness to vegetable

dishes, and complements well with all meat dishes. It is (almost) always included in masala,

BOTANY: SEM – III, PA

3. Coriander (coriandrum sativum)

Coriander (Dhania in Hindi) is one of the oldest used spices; seeds of this plant were found in

Egypt in the tomb of Tutankhamen and it appears in Indian history as far back as the 4

BC, in the Ashtadhyayi (the first Sanskrit grammar, written by the scholar Panini).

Its aroma is warm, lemon-like, sweet, and mild; it is very pleasant and complements well with

many other spices, so that it is often the base of many blends and masalas.

USES :

Roasted and ground coriander seeds make the base for many masalas or spice blends;

gives the seeds a certain nuttiness, and reduces the herbaceous flavor. Whole or

seeds are used in the beginning of a dish with other whole spices, and form the aromatic base;

finely ground coriander, less pungent, is added later on and it is also used to reduce or mitigate

the level of spiciness in a dish because it ha

tastes.

.

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(coriandrum sativum), Family : Umbelliferae

in Hindi) is one of the oldest used spices; seeds of this plant were found in

Tutankhamen and it appears in Indian history as far back as the 4

BC, in the Ashtadhyayi (the first Sanskrit grammar, written by the scholar Panini).

like, sweet, and mild; it is very pleasant and complements well with

ny other spices, so that it is often the base of many blends and masalas.

Roasted and ground coriander seeds make the base for many masalas or spice blends;

gives the seeds a certain nuttiness, and reduces the herbaceous flavor. Whole or

seeds are used in the beginning of a dish with other whole spices, and form the aromatic base;

finely ground coriander, less pungent, is added later on and it is also used to reduce or mitigate

the level of spiciness in a dish because it has the ability to "tone-down" and balance the other

5: SPICES

in Hindi) is one of the oldest used spices; seeds of this plant were found in

Tutankhamen and it appears in Indian history as far back as the 4th

century

BC, in the Ashtadhyayi (the first Sanskrit grammar, written by the scholar Panini).

like, sweet, and mild; it is very pleasant and complements well with

Roasted and ground coriander seeds make the base for many masalas or spice blends; roasting

gives the seeds a certain nuttiness, and reduces the herbaceous flavor. Whole or roughly crushed

seeds are used in the beginning of a dish with other whole spices, and form the aromatic base;

finely ground coriander, less pungent, is added later on and it is also used to reduce or mitigate

down" and balance the other

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4. Turmeric Curcuma longa)

Turmeric (haldi in Hindi) is native to South India, where the tropical wet and hot climate is ideal

for its growth. In India it is a condiment but also a medicine and its antiseptic propert

ubiquitous in Ayurveda. The active component that gives turmeric its properties is curcumin, and

it also gives its color, so the darker the yellow, the higher the curcumin level.

The earthy, pungent, slightly bitter taste of turmeric defines In

other spice does, and only in India the role of turmeric is so important.

USES :

In some part of India (Goa, Gujarat and Maharashtra) even the leaves of the turmeric are used, to

wrap fish fillets that are baked and to make a

dough that is then steamed.

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Curcuma longa), Family : Zingiberaceae

in Hindi) is native to South India, where the tropical wet and hot climate is ideal

for its growth. In India it is a condiment but also a medicine and its antiseptic propert

ubiquitous in Ayurveda. The active component that gives turmeric its properties is curcumin, and

it also gives its color, so the darker the yellow, the higher the curcumin level.

The earthy, pungent, slightly bitter taste of turmeric defines Indian cooking in a way that no

other spice does, and only in India the role of turmeric is so important.

In some part of India (Goa, Gujarat and Maharashtra) even the leaves of the turmeric are used, to

wrap fish fillets that are baked and to make a delicacy called patholi, a rice-flour

5: SPICES

in Hindi) is native to South India, where the tropical wet and hot climate is ideal

for its growth. In India it is a condiment but also a medicine and its antiseptic properties make it

ubiquitous in Ayurveda. The active component that gives turmeric its properties is curcumin, and

dian cooking in a way that no

In some part of India (Goa, Gujarat and Maharashtra) even the leaves of the turmeric are used, to

flour-based sweet

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B. THE TROPICAL/AROMATI

5. Black Pepper (Piper nigrum)

Pepper is the spice derived from the berries (or to be botanically correct: drupes) of the

nigrum plant; according to the time of harvest and the post

most common types of pepper: green pepper, black pepper and white pepper.

USES :

Black pepper is used in many spice blends (garam masala, chaat masala, cha

always keep in mind than no single recipe exists for these blends) and in the north in meat (lamb

and mutton) and poultry dishes but its role in Indian cooking is not a primary one anymore.

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THE TROPICAL/AROMATIC SPICES

(Piper nigrum), Family : Piperaceae

Pepper is the spice derived from the berries (or to be botanically correct: drupes) of the

nigrum plant; according to the time of harvest and the post-harvest process we have the three

most common types of pepper: green pepper, black pepper and white pepper.

Black pepper is used in many spice blends (garam masala, chaat masala, cha

always keep in mind than no single recipe exists for these blends) and in the north in meat (lamb

and mutton) and poultry dishes but its role in Indian cooking is not a primary one anymore.

5: SPICES

Pepper is the spice derived from the berries (or to be botanically correct: drupes) of the piper

harvest process we have the three

Black pepper is used in many spice blends (garam masala, chaat masala, chai masala… but

always keep in mind than no single recipe exists for these blends) and in the north in meat (lamb

and mutton) and poultry dishes but its role in Indian cooking is not a primary one anymore.

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6. Green and Black Cardamom

sublatum) Family: Zingiberaceae

Green cardamom (Choti Elaici), native of Southern India and Sri Lanka, is the dried pod of an

herbaceous plant that thrives in the wet hillsides of Kerala. Inside the pods there are small

dark/black seeds that are very perfumed and aromatic, pungent but sw

with menthol properties like eucalyptus.

Black cardamom (Badi Elaici) instead is obtained from a plant of the genus Amomum, that

grows in the northern region of Sikkim (near the Tibet, Nepal and Bhutan borders). It has a

smoky flavor (thanks to the drying process it receives, over a fire smoke) and a pleasant

camphor-like aroma.

USES :

The aromatic profile of green cardamom makes it well suited to flavor chai and sweets, but it is

also an important ingredient in biryanis and is

its native land Kerala).

It is also one of the main ingredients in garam masala and is eaten and chewed after meals as a

breath freshener.

Black cardamom is used more sparingly in India: it is used whole

before serving), and the seeds are used in biryanis and pulaos (dishes of rice cooked like pilaf).

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Green and Black Cardamom (Elettaria cardamomum and Amomum

Family: Zingiberaceae

), native of Southern India and Sri Lanka, is the dried pod of an

herbaceous plant that thrives in the wet hillsides of Kerala. Inside the pods there are small

dark/black seeds that are very perfumed and aromatic, pungent but sweet with citrus notes and

with menthol properties like eucalyptus.

) instead is obtained from a plant of the genus Amomum, that

grows in the northern region of Sikkim (near the Tibet, Nepal and Bhutan borders). It has a

avor (thanks to the drying process it receives, over a fire smoke) and a pleasant

The aromatic profile of green cardamom makes it well suited to flavor chai and sweets, but it is

also an important ingredient in biryanis and is used in curries and other savory dishes (mostly in

It is also one of the main ingredients in garam masala and is eaten and chewed after meals as a

Black cardamom is used more sparingly in India: it is used whole in meat stews (and removed

before serving), and the seeds are used in biryanis and pulaos (dishes of rice cooked like pilaf).

5: SPICES

(Elettaria cardamomum and Amomum

), native of Southern India and Sri Lanka, is the dried pod of an

herbaceous plant that thrives in the wet hillsides of Kerala. Inside the pods there are small

eet with citrus notes and

) instead is obtained from a plant of the genus Amomum, that

grows in the northern region of Sikkim (near the Tibet, Nepal and Bhutan borders). It has a

avor (thanks to the drying process it receives, over a fire smoke) and a pleasant

The aromatic profile of green cardamom makes it well suited to flavor chai and sweets, but it is

used in curries and other savory dishes (mostly in

It is also one of the main ingredients in garam masala and is eaten and chewed after meals as a

in meat stews (and removed

before serving), and the seeds are used in biryanis and pulaos (dishes of rice cooked like pilaf).

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7. Cinnamon and Cassia

Family: Lauraceae

Cinnamon and Cassia are often mistaken one for the other but they are obtained from the bark of

trees of two different species of the same genus (Cinnamomum).

The so-called true cinnamon (c. zeyla

it is native) is the milder, sweeter, and generally more valued variety, while Cassia (c. cassia) is

stronger, more spicy, and harder to grind.

USES :

In Indian cooking only the pungent cassia, with

with other spices, in curries and savory dishes, rarely in sweets; it is also commonly included in

garam masalas

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Cinnamon and Cassia (Cinnamomum zeylanicum and C. cassia)

are often mistaken one for the other but they are obtained from the bark of

trees of two different species of the same genus (Cinnamomum).

(c. zeylanicum from Ceylon, the old name of Sri Lanka, from where

it is native) is the milder, sweeter, and generally more valued variety, while Cassia (c. cassia) is

stronger, more spicy, and harder to grind.

In Indian cooking only the pungent cassia, with its stronger flavor, is used, often in combination

with other spices, in curries and savory dishes, rarely in sweets; it is also commonly included in

5: SPICES

(Cinnamomum zeylanicum and C. cassia),

are often mistaken one for the other but they are obtained from the bark of

nicum from Ceylon, the old name of Sri Lanka, from where

it is native) is the milder, sweeter, and generally more valued variety, while Cassia (c. cassia) is

its stronger flavor, is used, often in combination

with other spices, in curries and savory dishes, rarely in sweets; it is also commonly included in

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8. Clove (Syzygium aromaticum)

This sweet spice is the dried unopened bud of a plant in the myrtle family, native to the Maluku

islands (Moluccas). It was only in these remote islands of the Indonesia archipelago that it grew,

as well as the nutmeg tree, and to these island merchants from everywhere came to buy the

precious harvests: Chinese, Arabs, and then Portuguese and Dutch in the XVI century.

Everybody tried to control the profitable trade of

Only at the end of XVIII century the cultivation of clove spread outside Moluccas (thanks to the

smuggling of small clove and nutmeg plant from french adventurer Pierre Poivre) and the

monopoly was broken. Now clove is still grown mainly in Indonesia, but also in Madagascar and

Tanzania.

USES :

Very strong in aroma and flavor, clove (

blends and masala; it is also used in biryani and other rice dishes but not much more.

Clove possesses one of the highest level of volatile oils compared to other spice (approx. 15%)

and for this a small amount goes a long way; clove is also

power.

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(Syzygium aromaticum), Family: Myrtaceae

This sweet spice is the dried unopened bud of a plant in the myrtle family, native to the Maluku

islands (Moluccas). It was only in these remote islands of the Indonesia archipelago that it grew,

the nutmeg tree, and to these island merchants from everywhere came to buy the

precious harvests: Chinese, Arabs, and then Portuguese and Dutch in the XVI century.

Everybody tried to control the profitable trade of Cloves and Nutmeg to the rest of the world.

Only at the end of XVIII century the cultivation of clove spread outside Moluccas (thanks to the

ove and nutmeg plant from french adventurer Pierre Poivre) and the

monopoly was broken. Now clove is still grown mainly in Indonesia, but also in Madagascar and

Very strong in aroma and flavor, clove (laung in Hindi) use in Indian cooking

blends and masala; it is also used in biryani and other rice dishes but not much more.

Clove possesses one of the highest level of volatile oils compared to other spice (approx. 15%)

and for this a small amount goes a long way; clove is also the spice with the highest antioxidant

5: SPICES

This sweet spice is the dried unopened bud of a plant in the myrtle family, native to the Maluku

islands (Moluccas). It was only in these remote islands of the Indonesia archipelago that it grew,

the nutmeg tree, and to these island merchants from everywhere came to buy the

precious harvests: Chinese, Arabs, and then Portuguese and Dutch in the XVI century.

to the rest of the world.

Only at the end of XVIII century the cultivation of clove spread outside Moluccas (thanks to the

ove and nutmeg plant from french adventurer Pierre Poivre) and the

monopoly was broken. Now clove is still grown mainly in Indonesia, but also in Madagascar and

in Hindi) use in Indian cooking is limited to

blends and masala; it is also used in biryani and other rice dishes but not much more.

Clove possesses one of the highest level of volatile oils compared to other spice (approx. 15%)

the spice with the highest antioxidant

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9. Nutmeg and Mace (Myristica fragrans)

Nutmeg (jaiphal in Hindi) and

nutmeg is not a nut, but the kernel of a fruit that resembles the apricot, and mace is the aril, a

“coating” that covers the seed. Mace is a deep red when fresh and becomes orange/yellow when

dried.

The two spices share a similar flavor prof

more delicate, with citrus notes.

USES :

In Indian cooking nutmeg and mace are used in small quantities, often the two together (a

balanced proportion is six part of nutmeg to one of mace) and in

cloves, and cardamom.

They are used in biryani, kormas, and often (nutmeg more than mace) included in Garam

Masala.

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(Myristica fragrans), Family: Myristicaceae

Mace (javitri) are two spices derived from the

nutmeg is not a nut, but the kernel of a fruit that resembles the apricot, and mace is the aril, a

“coating” that covers the seed. Mace is a deep red when fresh and becomes orange/yellow when

The two spices share a similar flavor profile, both are sweet, lightly floral and warm, but mace is

In Indian cooking nutmeg and mace are used in small quantities, often the two together (a

balanced proportion is six part of nutmeg to one of mace) and in combination with cinnamon,

They are used in biryani, kormas, and often (nutmeg more than mace) included in Garam

5: SPICES

Myristicaceae

) are two spices derived from the same tree: the

nutmeg is not a nut, but the kernel of a fruit that resembles the apricot, and mace is the aril, a

“coating” that covers the seed. Mace is a deep red when fresh and becomes orange/yellow when

ile, both are sweet, lightly floral and warm, but mace is

In Indian cooking nutmeg and mace are used in small quantities, often the two together (a

combination with cinnamon,

They are used in biryani, kormas, and often (nutmeg more than mace) included in Garam

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REFERENCES:

1. https://seedrootandleaf.com/indian

2. Botanical drawing from Atlas

3. Botanical drawing from Plants of the coast of Coromandel

4. Botanical drawing from Getreue Darstellung und Beschreibung der in der Arzneykunde

gebräuchlichen Gewächse

5. Studies In Botany Vol. – II : D. Mitra, J. Guha, S. K. Chowdhury . Moulik Library. (2006).

III, PAPER-C6T: ECONOMIC BOTANY, UNIT-5

https://seedrootandleaf.com/indian-spices/?lang=en#TableContents.

Atlas der Officinellen Pflanzen, by C.S. Schmidt.

Plants of the coast of Coromandel by W. Roxburgh

Getreue Darstellung und Beschreibung der in der Arzneykunde

by F.G. Hayne.

II : D. Mitra, J. Guha, S. K. Chowdhury . Moulik Library. (2006).

5: SPICES

by W. Roxburgh.

Getreue Darstellung und Beschreibung der in der Arzneykunde

II : D. Mitra, J. Guha, S. K. Chowdhury . Moulik Library. (2006).