MODULE 2:

INDIAN SPICES,
CONDIMENTS

1
ALLSPICE
 Allspice trees are evergreen medium
sized, grow up to a height of 8 to 10
meters and with a slender upright
trunk and smooth grayish bark.
 The tree is indigenous to West
Indies (Jamaica) but is also found in
Central America. In India, there are
few trees in Maharashtra, Tamil
Nadu, Karnataka and Kerala. The
dried berries range in size (6.5 to 9.5
mm in diameter)
 Has flavour of cloves, nutmeg,
cinnamon, and pepper
 Kannada: Gandamenasu
 Tamil: Sarvasukanthi
 HINDI Kebabchini

2
 ANISEED
 Aniseed is an annual plant with an
average height of 30 to 50 cm. The plant
is completely covered with fine hairs.
Aniseed is ground-grey to grayish brown
in colour,3 to 5mm in length, oval in
shape with short stalk attached.

 It is a native of East Mediterranean

Region. It is widely cultivated in Bulgaria,
Cyprus, France, Germany, Italy, Mexico,
South America, Syria, Turkey, Spain, UK
and Russia. In India, it is grown to a
small extent as a culinary herb or as a
garden plant.

 Hindi Valaiti saunf or aawonf

ASAFOETIDA
 Asafetida is the dried latex (gum oleoresin)
exuded from the living underground rhizome or
tap root of several species of Ferula (three of
which grow in India), which is a perennial herb
(1 to 1.5 mtr. High).
The species are distributed from the
Mediterranean region to Central Asia. In India it
is grown in Kashmir and in some parts of
Punjab. The major supply of asafetida to India is
from Afghanistan and Iran.
 There are two main varieties of asafetida ie.
Hing Kabuli Sufaid (Milky white asafetida) and
Hing Lal (Red asafetida). Asafetida is acrid and
bitter in taste and emits a strong disagreeable
pungent odor due to the presence of sulphur
compounds therein. It is available in three forms
ie. ‘Tears’, ‘Mass’ and ‘Paste’. ‘Tears’, is the
purest form of resin, rounded or flattened, 5 to
30 mm in diameter and a grayish or dull yellow
in color. ‘Mass’ asafetida is the common
commercial form, uniform in mass. ‘Paste’ form
contains extraneous matter.
 The white or pale variety is water soluble,
whereas the dark or black variety is oil 4
BASIL
 Basil also known as French Basil or
Sweet Basil or Tulsi is an erect glabrous
herb, 30-90 cm high is indigenous to
India. The leaves of basil have numerous
oil glands with aromatic volatile oil. The
herb bears cluster of small white lipped
flowers in racemes. .
 It is indigenous to the lower hills of
Punjab and Himachal Pradesh and is
cultivated throughout India. It is also
cultivated in Southern France, Egypt,
Belgium, Hungary, and other
Mediterranean countries and also in USA.
The dried leaves and tender four sided
stems are used as spice for flavoring
 Hindi Ambdika Tulsi
5
BAYLEAF (TEJ PATTA)
 Bay Leaf or Laurel Leaf are dried
leaves or an evergreen shrub or more
rarely a tree attaining a height of 15 to
20 mtrs. The upper surface of the leaf is
glabrous and shiny, olive green, and
lower surface is dull olive to brown with
a prominent rib and veins
 It widely cultivated in Europe, America
and Arabian countries. It is not
cultivated as a commercial crop in
India.
 Bay leaves are used as flavouring in
soups, stews, meat, fish, sauces and in
confectionaries. Both leaves and fruits
possess aromatic, stimulant and
narcotic properties. The essential oil
from the leaves are also used as spice
and food flavouring agent and has
wider application in traditional
medicines of different countries. 6
BISHOPS SEED
 Also known as ajwain, Bishop's Weed is an
aromatic spice with a wondrous flavor.
Traditionally, India has been one of the most
important sources of Bishop's Weed with
Rajasthan and Gujarat as the main producing
regions. Roasting or frying in combination with
potatoes or fish enhances the strong aroma of
Bishop's Weed. Legumes (lentils, beans) are
however the most important field of application; in
India. In South Indian cuisine (which is
predominantly vegetarian), tadka (frying in butter
or ghee) of preparations are not only applied to
dried legumes but also to green vegetables and
boiled rice.
Ajwain is much used as a medical plant in
ayurvedic medicine (India) to help against
diseases of the digestive tract and fewer.

7
CAMBODGE
 Cambodge is a tropical fruit commonly known as
‘Malabar Tamarind’ is a medium size evergreen
tree with rounded crown and horizontal or
drooping branches attaining a height of 18 mts.
Fruit is a berry having a size of an apple, yellow or
red, 6 to 8 grooves, forming blunt lobes with tough
rind,

 The tree is a native of Western Ghats of Kerala

(India). Its habitat extends from Konkan southward
to Travancore and into the shola forests of Nilgiris.
It is fairly common in Sri Lanka and Malaysia.

The dried rind is used as a condiment for
flavouring curries. In Sri Lanka the dried rind with
salt is used for curing fish. The rind contains
hydroxy citric acid and is widely employed in anti-
obesity drugs.

8
CARAWAY SEED
 Caraway of commerce is the fruit of a biennial
herb. The plant has a fleshy root and slender
branched stem that attains a height of 0.5 to 0.6
mtrs, with small white flowers in compound
umbels
 It is a native of North and Central Europe and is
extensively cultivated in Holland, Russia, Poland,
Bulgaria, Denmark, Rumania, Syria, Morocco,
and to a small extent in England, and US. It is
cultivated as a cold season crop in the hills of
Kashmir and Kumaon at an altitude of above 2750
MSL.

 Hindi Siah Jeera/Shahi Jeera

Food Production Operations, 2e

© Oxford University Press 2014 All rights reserved
9
CARDAMOM
 The Indian cardamom is slightly smaller but
more aromatic than other varieties of it. Two
South East Asian species, Siam cardamom and
round cardamom (Jawa cardamom) from
Indonesia have good cardamom flavor and can
be taken as substitutes for Indian cardamom.
Cardamom is the dried fruit of a herbaceous
perennial and in India it is mainly grown in
Kerela, Tamilnadu, Karnataka and on the shady
slopes of the Western Ghats. Warm humid
climate, loamy soil rich in organic matter,
distributed rainfall, special cultivation and
processing methods all combines to make
Indian cardamom truly unique in aroma, flavor,
size and color.
History also finds a mention of cardamom in the
cuisine during the Mughal reign. In Sri Lanka,
the pods are added to fiery beef or chicken
curries to have the extravagant aroma of
cardamom and its flavor .
Hindi Choti Elaichi 10
CARDAMOM BLACK
 In India, black cardamom is felt superior for spicy
and rustic dishes and can be used in liberal
amounts. Black cardamoms enhance and
intensify the taste of other ingredients if used after
crushing a bit and then used.
India being the largest producer of black
cardamom enjoys the monopoly in this spice. The
main production centers are the sub-Himalayan
ranges spread across Sikkim and Darjeeling
district of West Bengal.

 Hindi Badi Elaichi or Moti Elaichi

11
CINNAMON
 The “True Cinnamon” or Sri Lankan Cinnamon is the dried
inner stem bark of Cinnamomum Verum. Cinnamon plants
are grown as bushes. When the plants are of two years
age, they typically measure at about 2 meter in high and 8-
12 cm at the base. It is at this stage they are ready for
harvesting.
Cinnamomum verum is mostly cultivated in Sri Lanka,
Malagasy Republic and Seychelles. It has originated in the
central hills of Sri Lanka. In India, it is grown in one or two
locations in Kerala. Cinnamon is a hardy plant and is
cultivated in Sri Lanka under varying conditions ranging
from semi dried to wet zone conditions.
 It is found to help diabetics in digestion of sugar. It has
astringent; stimulant and carminative properties and can
check nausea and vomiting
 Hindi Dal Cheeni

12
CASSIA BARK
 Cinnamomum Cassia (Chinese Cinnamon) is the
dried bark of cassia which is a small, bushy, ever
green tree, 18-20 mtr high and 40-60 cm diameter
with a straight and cylindrical trunk and grey
brown bark, 13-15mm thick when mature.
These varieties have a strong aroma and are
slightly sweet, warm, bitter and mucilaginous
flavor. Compared to Ceylon cinnamon, cassia
tastes slightly bitter and it lacks the "liveliness" of
cinnamon. Though there is a generic likeness in
the aromatic properties of the various species of
cassia, they do exhibit differences in some
respects.

 Hindi Kashash

13
CELERY SEEDS
 Celery owes its origin to the land of Europe,
Mediterranean region where it has been
cultivated since last 3000 years. Celery was
considered a holy plant in the classical
period of Greece and the winners of the
Nemean Games wore the celery leaves.
The Romans valued celery more for
cooking than for religion but much
superstition was connected with it and the
plant was thought to bring bad fortune
under certain circumstances.
Today, celery is a popular herb and
vegetable in Europe. The roots, leaves are
used for garnishing purposes as well as can
be cooked for eating as a vegetable.

14
CONTD….
 Pleasingly crisp texture and subtle flavor of
the celery seeds, exotic odor of the green
stalk and leaves and a warm and slightly
bitter taste of this dried fruit form the
perennial herbaceous plant has made
celery useable foods, beverages, drugs
and perfumery.
Mostly produced in Punjab and Uttar
Pradesh, Indian celery dominates the
world market. Several commercial grades
of celery besides its essential oils are
exported to USA, Singapore, France,
Japan and UK.
 Hindi Radhuni/ Shalari
15
RED CHILLY
 In Northern India, as well as in Central Asia, chilies are used
dried mostly. They are sold whole or ground at the market
and are intensively fiery, intensively colored and intensively
aromatic. In India, chilies from Kashmir (in the Northwest of
India) have the best reputation and chilies are considered to
be the universal spice of India. In India the states of Andhra
Pradesh, Orissa, Maharashtra, West Bengal, Karnataka,
Rajasthan and Tamil Nadu are the major chili producing
areas and no country in the world has so much area and
production of chili as India.
Chilies have two important commercial qualities, as some
varieties are famous for red color because of the pigment
Capsanthin while others are known for biting pungency
attributed by capsaicin.

 Hindi Lal Mirch

16
INDIAN RED CHILLY VARIETIES
 BIRDS EYE CHILLI (DHANI)
Grown in Mizoram & some areas of Manipur.
Blood red in colour, highly pungent
Harvesting season - October to December
Available in Calcutta market.
Capsaicin - 0.589%.

 BYADAGI (KADDI)
Grown in Dharwar Karnataka
Red in colour with less pungency
or without pungency
Harvesting season - January to May
Available in Hubli-Dharwad markets
Capsaicin - Negligible.

17
INDIAN RED CHILLY VARIETIES
 ELLACHIPUR SANNAM-S4 TYPE
Grown in Amaravathi District of Maharashtra
Reddish in colour and very hot
Harvesting season - September to December
Available in Bombay, Delhi, Ahemedabad and
Nagpur
Capsaicin - 0.2%

 GUNTUR SANNAM- S4 TYPE

Grown in Guntur, Warangal, Khammam Districts
of Andhra Pradesh
Skin thick, hot and red
Harvesting season - December to May
Available in Guntur market
Capsaicin - 0.226%

18
INDIAN RED CHILLY VARIETIES
 HINDPUR-S7
Grown in Hindpur in Andhra Pradesh
Red in colour, hot and highly pungent
Harvesting season - December to March
Available in Hindpur
Capsaicin - 0.24%

 GUNTUR SANNAM-S4 TYPE

Grown in Guntur, Warangal, Khammam Districts of
Andhra Pradesh
Skin thick, hot and red
Harvesting season - December to May
Available in Guntur market
Capsaicin - 0.226%

19
INDIAN RED CHILLY VARIETIES
 KANTHARI-WHITE
Grown in Kerala & some parts of Tamil Nadu
Short and ivory white in color with high pungency
Mainly grown as a homestead crop
Available in the markets throughout the year
Capsaicin - 0.504%
 KASHMIR CHILLI
Grown in temperate regions such as Himachal
Pradesh, Jammu & Kashmir and also in sub-
tropical regions of North India during winter
season
Long, fleshy, deep red in color
Harvesting season - November to February
Available in major markets of North India
Capsaicin - 0.325%

20
INDIAN RED CHILLY VARIETIES
 MADHYA PRADESH G.T. SANNAM
Grown in Indore, Malkapur Chikli and
Elachpur areas of Madhya Pradesh
Red in colour and pungent
Harvesting season - January to
March
Available in major markets of
Madhya Pradesh.

21
CORIANDER
 The name 'coriander' is based on
the Greek work 'kopis' which means
'bug'.
Coriander leaves (also called
coriander green) are popular in
almost all parts of Asia and is used
in India, Thailand, Vietnam and
parts of China in the form of garnish
for variety of dishes.
 The aroma of this fruit is warm,
nutty and spicy while the leaves
have a strong odor.
In India Coriander is an essential
part of curry powder, Indian
masalas, in Ethiopia it is used for
berebere, which much resembles
the Indian spice mixtures apart form
being used in Latin American22
CONTD…
 Coriander is a thriving crop in the Indian
subcontinent because of the availability of the
required environment and climatic conditions.
Major producers of coriander in India are the
states of Gujarat, Rajasthan, Andhra Pradesh,
Tamilnadu and Madhya Pradesh.

 Hindi Dhaniya

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CUMIN
 Cumin is one of the most typical
spices for India and is fried or
roasted before usage. Legumes,
especially lentils are normally
flavored by cumin fried in butterfat.
Cumin also forms an essential part
of the curry powder and of the
Bengali spice mixture, panch
phoron, besides being used in
Northern Indian tandoori dishes. In
imperial North Indian cuisine
(Mughal or Mughlai) the mixture of
cumin is prepared to relish sweet
and aromatic flavor. This spice
mixture is sometimes used for
cooking, but more frequently
sprinkled over the dishes before
24
 CONTD…
 Cumin is a very popular spice in Western
to Central Asia (Near and Middle East); in
central and South America along with
Burma, India, Indonesia. Indian cumin
finds worldwide use in foods

 Hindi Zeera/ Jeera

Food Production Operations, 2e

© Oxford University Press 2014 All rights reserved
25
CLOVES
 The clove of commerce is the air-dried
unopened flower bud obtained from
evergreen medium sized tree. The tree
grows to a height of 10-12 mtrs and start
flowering in about 7 years. It continues to
produce flower buds for 80 or more years.
It is a valuable spice of the orient

Food Production Operations, 2e

© Oxford University Press 2014 All rights reserved
26
CONTD…
 The use of clove in whole or ground form is mainly for
culinary purposes and as a flavouring agent in food
industry. Its flavour blends well with both sweet and
savory dishes. The tree is indigenous to West Indies
(Jamaica) but is also found in Central America. In India,
there are few trees in Maharashtra, Tamil Nadu,
Karnataka and Kerala. As early as 200 BC, envoys from
Java to the Han-dynasty court of China brought cloves
that were customarily held in the mouth to perfume the
breath during audiences with the emperor. During the late
Middle Ages, cloves were used in Europe to preserve,
flavour, and garnish food. Clove cultivation was almost
entirely confined to Indonesia

 Hindi Laung

27
CURRY LEAF
 The leaves of curry leaf tree is a spice.
The tree is an aromatic deciduous one,
five meter in height, 15-40 cm in diameter.
It is cultivated mainly in homesteads but to
a certain extent on a plantation scale.

Origin and Distribution

 Curry leaf is found almost throughout India
up to an altitude of 1500 mtrs. It is much
cultivated for its aromatic leaves.

28
CONTD…
 Uses
The leaf is used in South India as a natural flavouring
agent in various curries. Volatile oil is used as a fixative
for soap perfume. The leaves, bark and root of the plant
are used in the indigenous medicine as a tonic, stimulant,
carminative and stomachic.

 Hindi Kari patta

29
DILL
 Dill is a herbaceous annual with
pinnately divided leaves. The ripe, light
brown seeds emit an aromatic odour.
The leaves have pleasant aromatic
odour and warm taste. Both seeds and
leaves are valued as spice.
 Origin and Distribution European Dill
(Anetheum graveolens) is indigenous to
Europe and is cultivated in England,
Germany, Romania, Turkey, USA and
Russia. The Indian dill (Anetheum
sowa), a native of Northern India is
bolder than the European dill. It is
cultivated as a cold weather crop in
many parts of India.
 Uses Dill seed is used both whole and
ground as a condiment in soups,
salads, processed meats, sausages
and pickling. Dill stems and blossom
heads are used for dill pickles. 30
FENNEL
 It is a biennial, aromatic, stout, glabrous,
1.5 to 1.8 mtr high. The ripe fruit (seed)
is small, oblong, cylindrical, 6.8mm long,
straight or slightly curved, greenish
yellow, deeply furrowed, 5 ridged and
having agreeable aroma.

 It is a native of Europe and Asia Minor. It

is cultivated extensively in Northern India
as a cold weather crop. It comes up well
in fairly mild climate. The dry and cold
weather favours high seed production.
Prolonged cloudy weather at the time of
flowering is conducive to diseases and
pests.

31
CONTD…
 Uses The leaves of fennel is used for garnishing.
Leaves and stalks are used in salads. It is an
essential ingredient in Italian sausages, widely
used to sprinkle on pizza. Dried fruits have
fragrant odour and pleasant aromatic taste and
therefore used as a masticatory.

 Hindi Saunf

32
FENUGREEK
 Fenugreek seed is the ripe fruit of an annual
herb. This robust herb has light green leaves,
and produces slender, beaked pods
 Origin and Distribution Fenugreek is a native of
South Eastern Europe and West Asia, now
cultivated in India, Argentina, Egypt and
Mediterranean countries (Southern France,
Morocco and Lebanon). In India it is grown
extensively in Rajasthan, Gujarat, Madhya
Pradesh, Uttar Pradesh, Maharashtra and
Punjab. It is a cold season crop and is fairly
tolerant to frost and very low temperature.
 Uses Fenugreek is used both as a food and food
additive as well as in medicines. Fresh tender
pods, leaves and shoots are eaten as curried
vegetable. As a spice, it flavours food. Powder of
dried leaves is also used for garnishing and
flavouring variety of food. Roasting methi seeds
reduces the bitterness
 Hindi Methi

33
NIGELLA
 Often confused with black cumin, nigella
comes from a completely different plant.
This plant is a relative of the delicate love-
in-a-mist which decorates many gardens
world wide. Though the consumption of
nigella in India is mostly limited to the
north, it is cultivated over vast areas, its
pale blue flowers creating a sea of colours
in the lush landscape. Nigella is usually
known as black onion seed, a misnomer
really, as seed have nothing to do with
onion.
 It contains Glucoside which is toxic in
nature, hence the use of Kalonji in large
doses and prolonged use can be harmful.
 Hindi Kalonji

34
KOKKAM
 Kokkam is a slender evergreen small
tree with drooping branches. tree
growing up to 18 mtr high. The fruit is
spherical, purple, not grooved having
5-8 seeds compressed in an acid pulp.
 The tree is oriental in origin, found in
Southern India, particularly in the
tropical rain forest of Western Ghats of
Ratnagiri, Konkan, Coorg and Wynadu
region. It is also found in the
evergreen forests of Assam, Khasi,
Jantia hills, West Bengal and Gujarat.
 The ripened, rind and juice of Kokkam
fruit are commonly used in cooking.
The dried and salted rind is used as a
condiment in curries. It is also used as
a garnish to give an acid flavour to
curries and for preparing attractive,
red, pleasant flavoured cooling syrup.
 Hindi Kokkam 35