Spices & Herbs

Difference between spice and herb?

• No clear distinction

• Herbs usually leaves (sometimes seeds), usually from temperate-origin plants

• Spices usually flowers, fruits, or bark of tropical-origin plants

spice Part of plant used

Black pepper Dried fruits (peppercorns)

Ginger Rhizome (underground stem)

Nutmeg Seed

Mace Covering of nutmeg seeds

Cloves Unopened flower buds

Cassia and Cinnamon

Bark

Cardamom Fruits, seeds

Turmeric Rhizome

Sesame Seeds

Herbs• Usually aromatic leaves

• Used in cooking

• Also, in shampoos, cosmetics, soaps, medicines, aromatherapy (e.g., Vicks vaporub, with camphor, menthol, & eucalyptus oils)

• See Table 17a

Spices & herbs

• Scents & flavors usually due to unique “essential oils”; i.e., to secondary compounds, especially isoprenoids (terpenes).

• Natural plant function in pollinator & fruit/seed-disperser attraction.

• And/or plant protection from herbivores, & pathogens (mostly fungi, bacteria).

• Most of these secondary compounds have anti-microbial activities.

“spice”

• Derives from the Latin word species, meaning specific kind, and later, goods or merchandise.

Plants that Changed History, Joan Elma Rhan, 1982

First use of spices & herbs

Origins pre-date ancient Greeks & Romans, etc. Today we use spices & herbs primarily to make good food

taste even better. In the days before refrigeration, spices were used to hide

the taste and odor of less-than-fresh food, and to prolong the freshness of food (especially in warm climates).

Today, some perfumes, soaps, and lotions are lightly scented with spices & herbs.

In the days before people took frequent baths, spices/herbs were used as deodorants. Those who could afford to do so had spices/herbs sown or tucked into their clothes to hide their body odors.

Plants that Changed History, Joan Elma Rhan, 1982

Early Spices

• Orient/Old World– cinnamon, nutmeg, mace, black pepper, ginger,

cloves, cardamom, anise, caraway, mustard, saffron

• New World – allspice, chilies & paprika, vanilla

Ancient History

• Egypt• Greeks• Romans• Arabs & Middle East• After fall of Rome and

during the Dark Ages (ca. 600-1000 AD)– Lost access to spices

from the Orient Trade between the empires of Asia and Rome

Why were spices popular for trading?

• it was very lucrative

• transported easily

• improved food & health

• many diverse uses for most spices

• very popular with the upper classes– spicy food considered classy, sign of wealth

Spice Trade, post-dark ages

• Crusades in 1096: Europeans are out fighting in the Middle East and taste exotic spices and want to bring them back.

• 1180’s: Pepperer’s guild, predecessor to herbalist and physicians.

• Middle Ages: spices valuable trade item used to pay bills, taxes.

• 1300: Polo brothers travel to China and bring back tales of spices.

• By 1300’s: spice trade was a legitimate profession.

Papal Race for Spice Islands

• During the late 15th century, the popes favorites– Spain and Portugal

• After that, Pope issued a decree to divide the world between Spain and Portugal from Pole to Pole

• Portugal got the EAST, Spain got the WEST

Age of Exploration

onset of an “age of exploration” that lasted almost 500 years

• Columbus discovered America in 1492– didn’t know the size of the Earth or about the Pacific

Ocean

• Charles V and King of Spain sent Magellan on an expedition to reach the Spice Islands – westward route through the South Seas and Spice

Islands

Were Columbus and Magellan voyages “failures” ?

Neither won for Spain the easy access to spices that she wanted.

Columbus never found the spices or the lands he sought.

Magellan’s expedition reached the Spice Islands, but the route across the Pacific Ocean was much too long and much too dangerous to be practical then.

Plants that Changed History, Joan Elma Rhan, 1982

What spice trade accomplished New lands were discovered, and the question of whether

the world was spherical or flat was finally decided. New plants and animals were discovered; some of them

were transported to continents where they had never been before, but where the climate was suitable.

People’s diets became more varied and better balanced. Europeans, whose homelands were beginning to be overpopulated, colonized the newly discovered lands, some of which had plenty of space.

Generally, this worked out well for the Europeans, but rather badly for the natives of the colonized countries.

For better or worse, the search for species brought together the civilizations that had developed separately in the ancient worlds. They would never be isolated again.

Plants that Changed History, Joan Elma Rhan, 1982

Imperialism

• Portugal, via colonies and outposts, dominated spice trading for ca. 100 years (16th century).

• Thereafter, the Dutch, especially, and British took control of spice trading.– Dutch took over the Indonesia & Ceylon

• Dutch East India company

– England took over India, Singapore, Hong Kong• British East India company

Spices & Herbs

A quick survey of representatives

Piper nigrum(black & white pepper)

• Climbing vine native to India and East Indies; in Piperaceae (pepper) family

• Berries picked green, darken & shrivel upon drying.

• Biting flavor due to volatile oils, flavor dissipates after grinding.

• White pepper – berries ripen on vine, outer hull removed.

• The most widely used spice today.

Cinnamomum zeylanicum(cinnamon)

• Parts used- oil & bark• Evergreen tree native to

India & Sri Lanka; in Laurel family

• Properties- Astringent, stimulant, anti-infective, anti-fungal, digestive aid

• One of the oldest and most valuable spices

• Related spice, called cassia, from C. cassia.

Eugenia caryophyllata(clove)

• Parts Used: closed flower buds• Active Compounds:  Clove oil

is 60 to 90 percent eugenol, which is the source of its anesthetic and antiseptic properties.

• An evergreen tree, 15 to 30 feet tall; in Myrtaceae (Myrtle) family

• Native to the Spice Islands and the Philippines, but also grown in India, Sumatra, Jamaica, the West Indies, Brazil, and other tropical areas.

Myristica fragans (nutmeg & mace)

• Part used- dried kernel of the seed.

• Tree is about 25 feet high, has a greyish-brown smooth bark, abounding in a yellow juice.

• Native to Spice Islands; Myristicaceae (nutmeg) family

• Fruit is source of 2 spices, nutmeg & mace.

• Mace is derived from the net-like aril that is wrapped around the pit.

• Within the pit is a single seed, the source of nutmeg.

Zingiber officinale (ginger)• Member of “ginger” family• Perennial native to tropical Asia• Plant part used = Rhizome• name from Sanskrit word stringa-vera,

which means “with a body like a horn”, as in antlers.

• In English pubs and taverns in the nineteenth century, bar-keepers put out small containers of ground ginger, for people to sprinkle into their beer — the origin of ginger ale.

Curcuma longa (turmeric)• Member of “ginger” family• Perennial native to tropical Asia • Part used: rhizome• Culinary uses (e.g., Middle East &

India) • Dyes uses too (yellow)

Crocus sativus(saffron)

• Member of “Iris” family• From ‘zafaran’ in Arabic• From 3-parted Stigma of flower• Dried by slow roasting• Imparts delicate & distinct taste & color• Used in French, Spanish, Middle

Eastern & Indian cooking• Each saffron crocus flower has 3

stigmas– Ca. 80,000 flowers (240,000) stigmas to

make a pound of saffron– 12 days to pick – cost is > $250 per ounce– (so most costly spice)– 1444: any merchant caught selling

adulterated saffron in Bavaria was burned alive

Capsicum species(hot & sweet peppers)

• Members of tomato family (Solonaceae)• Many are cultivars of Capsicum annum

– E.g., bell pepper & cayenne

• Four other common species– E.g., C. clilense includes habenero and C. fructescens

includes tabasco pepper

• Many varieties• Origin = New World; used by 9000 y. ago• “Hot” due to seven related alkaloids, including

capsaicin (mostly in seeds & fruit)

Scoville ratings(for pepper “hotness”)16,000,000: Pure capsaicin 100,000-350,000: Habanero 30,000-50,000: Cayenne

pepper 5,000-23,000: Serrano pepper 2,500-5,000: Tabasco sauce

/Jalapeno 1,000-2,000: Poblano pepper 100-500 Pepperoncini pepper Ca. 0: Sweet Bell pepper

Vanilla planifolia (vanilla)

•flavoring comes from the seed pod, or the ‘bean’ of the vanilla plant•member of orchid family (Orchidaceae); perennial vine•behind saffron and cardamom, vanilla is 3rd most expensive spice •non-culinary uses, including aromatizing perfumes, cigars, & liqueurs •Europeans prefer the bean, while N. Americans the extract •extract made by percolating alcohol & water through chopped cured beans

Herbs

Bee balmMonarda fistulosa

• Kick a cold• Breathe easy• Help control oily skin• Cook with a taste of

native America

BorageBorago officinalis

• The hero’s herb• Help heal the heart• Squelch stubborn skin

inflammations– eczema

• Create stellar salads

CatnipNepeta cataria

• Calm after a storm• Take the sting out of

stress• Make a cat happy• Enjoy a roman salad

ChamomileMatricaria sp.

• Better than counting sheep

• Beat anxiety and insomnia

• Relieve indigestion• Soothe irritated skin

Alliums (Lily family)(onion group)

• Onion- A. cepa• Garlic- A. sativum• Leeks- A. porrum• Shallots- A. ascalonicum• Chives- A. schoenprasum

• Most rich in volatile sulfur-containing compounds

• Culinary & medicinal uses• Among oldest cultivated plants

Onions• Originated in Asia• Ancient Egyptians worshipped the onion,

believing that its spherical shape and concentric rings symbolized eternity. Of all the vegetables that had their images created from precious metals by Egyptian artists, only the onion was made out of gold.

• Ranks sixth among the world's leading vegetable crops.

• You can get rid of onion breath by eating parsley.

• Yellow onions make up more than 75% of the worlds production of onions.

• The official state vegetable of Georgia is the Vidalia onion.

• The official state vegetable of Texas is the Texas Sweet onion.

• According to the National Onion Association, onion consumption in the U.S. has increased approximately 50% over the past 20 years.

Chives

• Onion benefits without tears

• Help lower blood cholesterol levels

• Help reduce blood pressure

• Help prevent certain types of cancer

Garlic• Culinary, medicinal, and religious use dates

back more than 6000 years.• Chicago got it's name from the American

Indian word for the wild garlic that grew around Lake Michigan - "chicagaoua".

• California produces more than 250 million pounds of garlic each year. One farm in Monterey County (near Gilroy, "The Garlic Capital of the World") plants 2000 acres of garlic and produces almost 25 million pounds annually.

• There is an all-garlic restaurant in Stockholm where they offer a garlic cheesecake.

• There is an all-garlic restaurant in San Francisco where they offer a garlic ice cream. The name of the place is a nickname for garlic...The Stinking Rose!

‘raw’ garlic

• Prevent & cure infection– 1 clove contains substances equivalent to

100,000 units of penicillin (1/5 avg dose)

• Help prevent cancer & heart disease• Make lean foods taste robust• Eat sprig of fresh tarragon for temporary

relief of garlic breath or ‘odorless garlic’ in capsules

“purple cone flower”Echinacea purpurea

• Fight off colds and flu• Heal minor cuts &

scratches• Give your immune system

a shot in the arm• Compound echinsin,

shown to be antiviral that behaves similarly to interferon

• Echinacoside has antibiotic properties

Evening primroseOenothera biensis

• Petals open at night

• Soothes PMS and menopause symptoms

• Help prevent high blood pressure

• Smooth & soften dry skin

• Active compound: gamma-linolenic acid (GLA)

FeverfewChrysanthemum parthenium

• Sooth a migraine• Repel insects in the

garden– pyrethrin

• Keep bees at bay

English lavender(L. officinalis or L. vera)

• Create an herbal antiseptic

• Relax and rejuvenate mind and body

• Help normalize oily skin

Mustard (Brassicaceae)

• White & yellow, Brassica alba; black (brown), Brassica nigra.

• Volatile oil derived from sinigrin/sinalbin & enzyme, myrosin.

• Mustard plants produce about 1,000 pounds of seeds per acre.

• In one year at New York's Yankee Stadium, more than 1,600 gallons plus 2,000,000 individual packets of mustard are consumed.

• Most of the mustard seeds used in Dijon, France are actually grown in the United States and Canada. Canada produces about 90 percent of the world's supply of mustard seeds.

• Over 700 million pounds of mustard are consumed worldwide each year.

• The Mustard Museum is in Mount Horeb, Wisconsin. – world's largest collection of

mustards, with over 3,500 varieties.

Horseradish(Amoracia rusticana; Brassica Family)

• prized for its medicinal and gastronomic qualities for centuries.

• Same volatile oil as mustardDid you know that . . . • Horseradish is still planted and harvested mostly

by hand? • Sales of bottled horseradish began in 1860, making

it one of the first convenience foods? • In the American South, horseradish was rubbed on

the forehead to relieve headaches? (Some folks still swear by it.)

• Horseradish is added to some pickles to add firmness and "nip"?

• Before being named "horseradish," the plant was known as "redcole" in England and as "stingnose" in some parts of the U.S.?

• Horseradish has only 2 calories a teaspoon, is low in sodium and provides dietary fiber?

• Researchers at M.I.T. claim that the enzyme "horseradish peroxidase" removes a number of pollutants from waste water?

• Germans still brew horseradish schnapps . . . . some also add it to their beer?

ParsleyPetroselinum crispum

• Related to wild parsnip (Pastinaca sativa) (in the Umbel family, along with carrots, celery, dill, parsnips, fennel, caraway, anise, coriander, cumin, poison hemlock)

• Has low levels of same toxin as the wild species

• Many of these look gorgeous in the garden.

St John’s wortHypericum perforatum

• Relieve aches & pains– arthritis, rheumatism,

sciatica

• Find herbal help for depression

• Have soft silky hair• Red color of oil from

hypericin

SpeedwellVeronica arvenis

• Calm a cough– Leptandrine, acts as

expectorant

– Mix with Chinese licorice root to balance bitter flavor

• Soften tough calluses

TarragonArtemisia dracunculus

• Give high blood pressure the boot

• Discover possible link in cancer prevention– Compound = rutin

YarrowAchillea millefollium

• Famous fever fighter• Help heal cuts &

scratches• Smooth stressed skin• Stimulate the compost

heap

Mint Family (Lamiaceae)

• Native to Mediterranean region• Includes thyme, sages,

marjoram, oregano, rosemary, savory, hyssops, basil, the various mints, catnip, and horehound.

• Common garden mint is spearmint, not peppermint .

• Square stems & aromatic simple leaves with oil glands.

PeppermintMentha piperita

• Soothe your stomach• Refresh itchy skin• Cool spicy foods• Active ingredient:

menthol

Lemon balmMelissa officinalis

• Help relieve high blood pressure

• Digestive aid– Volatile oil, eugenol,

which calms the gastrointestinal tract

• Add a lemon lift to foods

RosemaryRosemary officinalis

• De-stress the stomach– rosmaricine

• Help heal a headache• Have shiny hair

– Use as hair rinse

SageSalvia officinalis

• Sore gum soother• Subdue a sore throat• Refresh skin after

shaving• Boost flavor of low-fat

foods• Camphor & other

volatile oils