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What is a spice?

Here are a few explanations to help you understand what a spice is?

a. What parts of plants are eaten in spices?

  • Root :
    - turmeric, ginger, galanga
  • the fruit :
    - vanilla, peppers, cardamom
  • fruit husks :
    - false peppers
    - mace (nutmeg)
  • the fruit seed :
    - nuts(nutmeg, almond, etc.), peppers and false peppers
    - cumin, fenugreek, aniseed
  • floral bud :
    - clove
  • special cases :
    - bark ( cinnamon), Acacia senegal resin (gum arabic)

b. A few botanical notions: 3/4 large families among many

Piperaceae: peppers, lianas forming clusters of round fruits = berries
3 main species

Piper nigrum: the majority of commonly consumed peppers
- berries harvested before maturity: green pepper
- berries harvested when ripe and dried in the sun: black pepper
- berries harvested when ripe and stored in the dark: red pepper
- berries harvested when ripe and without pericarp: white pepper

Piper longum: long java pepper, for example

Piper cubeba or tailed pepper

- Why does pepper sting? The berry shell = pericarp contains piperine.
- stimulates salivation and thus digestion, protects teeth
- antipyretic and treats bruises when used externally

Zingiberaceae: ginger, turmeric, galanga, cardamom, maniguette

- rhizome, fruit or seed

  • ginger: Zingiber officinale
    2 main cultivars (yellow = spice, red = medicinal)
    expectorant, c/ rhinitis, headaches, flu aches: decoction (cold water, then boil for several minutes)
  • turmeric: Curcuma longa
    changes color with acidity: red-orange in a basic environment and yellow in an acidic environment (lemon drops)
    improves digestion and has a general anti-inflammatory effect on the body
  • galanga: Alpinia galanga
    stimulates appetite and digestion, combats spasms
  • cardamom: Elettaria cardamomum
    - dried fruit
    - rice cooking, light spice, easy to use for flavoring boiled dishes and infusions
    - indigestion, gastritis, regulates intestinal flora, acts against bad breath, vermifuge
  • maniguette: Agramomum melegeta (Guinea pepper or Paradise pepper)
    - seeds
    - one of Africa's rare spices, fresh flavor (Pastis recipe)

Apiaceae (formerly Umbelliferae): coriander, cumin, anise, fennel

  • coriander: Coriandrum sativum
    - seeds, leaves and stems
    - antispasmodic, antifungal, diuretic and vermifuge
  • cumin: Cumynum cyminum
    - seeds
    - antispasmodic and antipyretic, galactogenic
  •  anise: Pimpinella anisum
    - seeds
    - difficult digestion and gastric reflux, reduces nausea
  • fennel: Foeniculum vulgare
    - seeds, young stems
    - digestion, diuretic, respiratory tract inflammation

Solanaceae: a word about peppers (Capsicum annuum = can in Latin)

  • chillies or peppers (hot or mild)
    - capsaicin: antifungal, rodent repellent, but inactive on birds (seeds spread, hence "bird pepper").
    - paprika = Hungarian word (pepper and pimento), meaning "spice" in French.
    - richest fruit in vit. C: 20 x more than orange
    - appetizing, facilitates mechanical W in the stomach
    - most widely used natural red colorant
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