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
