Spice Qualities and Specifications I. SPICE SPECIFICATIONS A. Introduction A spice can be defined as the dried aromatic parts of natural plants‚ whose characteristics such as color and constitution may vary depending on year of harvest and place of harvest‚ among other factors. The quality of processed spices can also vary due to differences in separation and milling processes used. For these reasons it has been deemed necessary to establish quality standards or specifications for
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Indian spices - Wikipedia‚ the free encyclopedia Page 1 of 7 List of Indian spices From Wikipedia‚ the free encyclopedia Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country‚ India produces a variety of spices‚ many of which are native to the Subcontinent‚ while others were imported from similar climates and have since been cultivated locally for centuries. Spices are used
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Contents Introduction ………………………………………………………………………………………………………………… 2 What are spices ………………………………………………………………………………………………… 2 How are spices different from herbs ………………………………………………………………… 2 Classification ……………………………………………………………………………………………………………….. 3 Botanical Origin ………………………………………………………………………………………………… 3 Flavour Imparted ………………………………………………………………………………………………. 3 Usage of Spices ……………………………………………………………………………………………………………. 4 Medicine ………………………………………………………………………………………………………….. 4
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History Of Spice Egyptians used a lot of spices for cooking and stuffed mummies Burned cinnamon to hide stench First recorded spice Traded spice with India Spice trade silk road All roads go to fertile crescent Arabs created a monopoly on the spice trade moving toward Europe Arabs Kept Europeans in the dark about the source of spices brought from India Created secrets and Myths Might boil seeds so Europeans couldn’t grow it Crusaders brought back new spices when they returned from battle
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ASPECTS OF SPICES & SPICE PRODUCTS Chapter 205 12 PACKAGING ASPECTS OF SPICES & SPICE PRODUCTS A R Indiramma Food Packaging Technology Department Central Food Technological Research Institute Mysore 570 020 (INDIA) PLASTICS IN FOOD PACKAGING 206 Chapter 12 PLASTICS IN FOOD PACKAGING PACKAGING ASPECTS OF SPICES & SPICE PRODUCTS 207 Chapter 12 PACKAGING ASPECTS OF SPICES & SPICE PRODUCTS I ndia is rightly called as “the home of spices” as it produces
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Indian spices are famous all over the world for their rich taste and unique flavour. India produces variety of spices all across the country varying with the climatic conditions. India has been cultivating spices for ages and also exporting them to other countries around the world.Indian spices add to the taste of food‚ giving it a delicious flavour and making it absolutely yummy. The most popular Indian spices used are Asafoetida (Hing)‚ Bay leaves‚ Cardamom (Elaichi)‚ Cayenne pepper (Lal Mirch)
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HERBS The name herb comes from the Latin word herba. Culinary uses of herbs defer from culture to culture. Every cuisine has its favorite herbs. Mint and dill are used in Middle Eastern cooking‚ lemon grass and coriander in Thai cooking. Sage is a favorite in British pork while the French favor tarragon chicken and fennel with fish. 1) Parsley Parsley is a native to the Mediterranean regions. It is used to make parsley butter and sauce. Chopped and sprinkled over every savory dishes
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Study on herbs and spices Compiled By: KARAN LUTHRA Roll No: 1654 21st Course
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analyzed‚ "The Spice Route of Greco-Roman Times"‚ "Worth Its Weight in Pepper?"‚ "Revival of the Spice Route"‚ and "Spotlight on Saffron"‚ spices have had a great influence on our lives today. All of the articles I have analyzed present history within spices and their origins. However‚ not all of these articles provide an abundance of cultural information on spices. The map titled "The Spice Route of Greco-Roman Times" includes great detail of the historical importance of spices by displaying
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List of Herbs & Spices A Ajwain‚ carom seeds (Trachyspermum ammi) (South Asia‚ India‚ Afghanistan‚ Iran‚ Egypt‚ Eritrea & Ethiopia) Akudjura (Solanum centrale) (Australia) Alexanders (bullaSmyrnium olusatrum) Alkanet (Alkanna tinctoria)‚ for red color Alligator pepper‚ mbongo spice (mbongochobi)‚ hepper pepper (Aframomum danielli‚ A. citratum‚ A. exscapum) (West Africa) Allspice (Pimenta dioica) Angelica (Angelica archangelica) Anise (Pimpinella anisum) Anise Hyssop (Agastache foeniculum)
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