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Here is a list of ten main types of condiments: 1. Ginger 2. Black Pepper 3. Cinnamon 4. Turmeric 5. Cloves 6. Cardamom 7. Coriander 8. Chillies 9. Cumin 10. Fennel.
Type # 1. Ginger (Hindi – Adarak):
Botanical Name:
Zingiber officinale Rose.
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Family:
Zingiberaceae.
1. It is an important condiment obtained from underground parts of the plant.
2. It is modified rhizome (Fig. 81).
3. Rhizomes are pale yellow in colour externally and greenish yellow inside.
4. Rhizomes contain starch, gum, an oleoresin and also an essential oil.
5. Characteristic odor of ginger is due to an essential oil while the pungent taste is due to ginger, a non-volatile oleoresin.
6. Ginger dilates the blood vessels in the skin of the person, causing a feeling of warmth, and increases perspiration.
7. It is used commonly is the preparation of soaps, pickles, ginger bread, etc.
8. It is cultivated mainly in Kerala, U.P., West Bengal, Himachal Pradesh and Andhra Pradesh.
Type # 2. Black Pepper (Hindi – Kali Mirch):
Botanical Name:
Piper nigrum L.
Family:
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Piperaceae
1. It is one of the most important spices of the daily use.
2. These are the dried unripe fruits which are globose in shape and 6-8 mm in diameter (Fig. 82).
3. Black pepper is stimulant and carminative. When the seeds are taken in large quantity, they cause a feeling of warmth.
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4. The pungent taste of pepper is due to an oleoresin while the aromatic odor is due to a volatile oil.
5. It is used in many culinary preparations as a condiment and carminative.
6. In India, it is cultivated mainly in Western Ghats, Karnataka, Maharashtra, Assam and Kerala.
Type # 3. Cinnamon, Camphor and Tejpat:
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Botanical Names:
1. Cinnamomum zeylanicum (Cinnamon or Dalchini);
2. C. camphora (Camphor);
3. C. tamala (Tejpat or Indian Cassia).
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Family:
Lauraceae
1. The drug cinnamon, which is used in diarrhoea, nausia and vomiting, is obtained from the dried inner bark of C. zeylanicum, i.e. Dalchini.
2. Dalchini in India is mainly grown in Kerala. It is extensively used as a spice and condiment.
3. Oil obtained from the bark is used as a stomachic and carminative. It removes the gastric disorders and destroys some fungi and germs.
4. Camphor is obtained by distillation of the wood and leaves of C. camphora. Safrole, a highly valued constituent used in preparation of expensive perfumes, is also obtained from this species.
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5. Camphor is used internally in diarrhoea and as cardiac stimulant, and externally for local application for inflammations and rheumatic pains.
6. Tejpat is obtained from the leaves of C. tamala (Fig. 83). It is used as a spice and also in diarrhoea and colic disorders.
Type # 4. Turmeric (Hindi – Haldi):
Botanical Name:
Curcuma domestica Vahl. syn. C. longa
Family:
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Zingiberaceae
1. These are the rhizomes of Curcuma domestica, a common spice used daily in the vegetable preparations in India.
2. Rhizomes, which are the source of the main product, are short and thick with blunt tubers (Fig. 84).
3. It is aromatic with a pungent bitter taste. It is used to provide colour and flavour to butter, pickles and other foodstuffs. It is a principal ingredient of curry.
4. Rhizomes are used as condiment and for food seasoning.
5. Medicinally, it is used as a blood purifier, tonic, antiseptic, stomachic and also applied on wounds.
6. It is used in several cosmetics and medicines and is useful in skin infections.
7. Its yellow colour is due to pigment, curcumin, an orange red compound.
8. It is used in several religious ceremonies by Hindus.
Type # 5. Cloves (Hindi – Laung):
Botanical Name:
Syzygium aromaticum syn. Eugenia caryophyllata (Vem. Laung).
Family:
Myrtaceae
1. These are the dried flower buds (Fig. 85) of Syzygium aromaticum.
2. These are used as spice and also as a strong aromatic, stimulant and carminative substance.
3. These are used in indigestion, vomiting and stopping nausea.
4. It is one of the ingredients of betelnut-chew.
5. An essential oil (clove oil) is obtained from cloves which is well-known for its antiseptic and preservative properties. It is used in pickles, confectionery and for fermenting beverages.
6. Oil is an important ingredient of dentifrices, gargles, chewing gums, toilet water, soaps and perfumery.
7. In embryological and histological works, the oil is used as a clearing agent.
8. Clove cigarettes are used in Java and some other countries.
Type # 6. Cardamom (Hindi – Choti Elaichi):
Botanical Name:
Elettaria cardamomum Maton.
Family:
Zingiberaceae.
1. These are dried fruits (Fig. 86) which develop in the flowering shoots arising near the base of the stem.
2. Plants of this tall herbaceous perennial are widely grown in Karnataka, Kerala and Tamil Nadu.
3. India is the largest producer of cardamom in the world.
4. Fruits are ovoid, many-seeded and three-sided capsules with brownish black, triangular seeds.
5. It is used as a flavoring agent and to promote the digestion. It is one of the ingredients of betel- nut chew.
6. Cardamoms are used in curries, pickles, cakes, medicine and in other culinary purposes.
7. It is a common and favourite masticatory in India.
Type # 7. Coriander (Hindi – Dhania):
Botanical Name:
Coriandrum sativum L.
Family:
Umbbelliferae or Apliaceae
1. Fruits and leaves of this aromatic herb are widely used as condiment for flavouring curries and soups.
2. It is cultivated on a large scale in U.P., M.P., Maharashtra, Karnataka, Andhra Pradesh, Bihar and-Rajasthan.
3. It is also used for flavouring purposes in several bakery preparations, liquors, tobacco products and several articles used as food.
4. Coriander oil is also used in some perfumes.
5. Its fresh leaves are used in preparing delicious chutneys.
6. In several medicines, coriander fruits are used as stimulant, stomachic and carminative.
7. Coriander fruits also serve as a good heart tonic.
Type # 8. Chillies or Red Pepper (Hindi – Lal Mirch):
Botanical Name:
Capsicum annuum L.
Family:
Solanaceae
1. Fruits of this herbaceous plant are extremely pungent and used by millions of people in the world as spice and condiment.
2. Both green and ripe pods are used.
3. A native of West Indies and tropical America, chillies are now cultivated on a large scale in several countries including India, China and Bangladesh.
4. In India it is cultivated on a large scale in Andhra Pradesh, Maharashtra, M.P., U.P., Bihar, Rajasthan, Tamil Nadu and Karnataka.
5. It is used as a powerful stimulant and carminative.
6. It is also used externally for neuralgia and rheumatism.
7. In rheumatoid arthritis it is applied as an ointment on painful joints.
Type # 9. Cumin (Hindi – Jira or Zira):
Botanical Name:
Cuminum cyminum L.
Family:
Umbelliferae or Apiaceae
1. Cumin plants are attractive annual herbs with small pinkish flowers.
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2. Fruits are elongated, oval and light brown or light yellow coloured.
3. Fruits are used as an essential flavouring material in curries, soups, cakes, pickles, etc.
4. Oil from its fruits is used in perfumery and also for flavouring beverages.
5. Being a native of Mediterranean region, cumin is now grown on a large scale in Southern Europe and India. In India, it is cultivated largely in Punjab and U.P.
6. It is used medicinally as stomachic, carminative and stimulant.
Type # 10. Fennel (Hindi – Saunf):
Botanical Name:
Foeniculum vulgare Mill.
Family:
Umbelliferae or Apiaceae
1. “Seeds” of this perennial plant are oval or elongated and greenish or yellowish brown.
2. The plants of F. vulgare contain finely divided leaves and yellow flowers.
3. Fennel is used as an indispensable item in cooking and also for candy and liquors. Its use as spice and condiment is widely known.
4. Oil is used widely in medicines, soaps and perfumes.
5. It is widely cultivated in Punjab, Assam, Maharashtra and Gujarat.
6. Leaves are useful in treating rheumatism and gastric disorders.
