Certificate

I, hereby certify that has completed

project on under my guidance with absolute
honesty and hard work.

I state that she has been disciplined and made sincere effort for the
project work.

(Mrs. SHAHNAZ DOZA) (Mrs. SHAHNAZ DOZA)

Principal Head of the Department
Central Academy Sr. Sec. School Biology
Udaipur
 Acknowledgement

I , show my deepest gratitude to

Who put in all her efforts for completion of my project work on

“Monographic study of spices”

I also thank Mrs Shahnaz Doza, the Principal; & Dr. Sangam
Mishra, The Chairman Central Academy Sr. Secondary School,
Udaipur for providing every possible help from the school.

I am extremely thankful to Deepak Sir, (lab. Asstt.) * my parents

for giving and financial help required for the project.

Yours Sincerely,
 Introduction

The spices and condiments have played a prominent part in all the
civilizations of antiquity, in ancient India * china. The majority of spices
originated in the Asian tropics were among the first objects of commerce
between the east and the west.

The spices cannot be grouped as foods for they contain less nutritive value.
However, they give a good flavour & aroma to food & add greatly to the
pleasure of eating. They stimulate the appetite & increase the secretion *
flow of gastric juices. For this reason they are commonly known as “food
adjuncts”. The aromatic value of the spices is due to the presence of the
essential oils.

In general, all aromatic vegetable products that are used for flavouring foods
& drinks are known as spices. Sometimes the term “spices” is restricted to
hardened parts of plants, which are generally used in pulverized state.

India is one of the largest suppliers of spices.

CLOVE (Vern-Laung)

Botanical Name : Eugenia Aromatica .

Family : Myrtaceae

Clove is the dried unopened flower bud of Eugenia Aromatica.

Origin & Distribution :

Clove trees are indigenous to the small volcanic Island Ternate, Tidore,
Mutis Malayan and Bachian in moluccas. In India cloves are cultivated in
Nilgiris, Tenbasa hills and Kanbya Kumari. .

Morphology :

1. Evergreen tree, conical in shape and cylindrical.

2. Trunk is black, grey, rough leaves, aromatic inflorescence, terminal in
peniculate cymes.
3. Flower is in group of three.
4. Fruits are called mother of cloves & are dark red, fleshy drupeo
containing one, rarely 2 seeds.
5. The seed is oblong, rather soft in texture and grooved on one side.
 Inflorescence showing flower buds in cluster of three.

Chemical composition :
Contain
1. Free engrol (70-90%)
2. Onginor
3. acetate
4. Cary ophylime.

Uses

1. As a spice clove is aromatic.

2. Food industruy –Used for granocs, pickles, confectionary etc.
3. Cigar4ette making –used for special brand cigarette for smoking .
4. Oil of clove –for flavouring all kinds of food products.
5. Cosmetics- Used in perfumes, toilet soaps & tooth paste.
6. Scientific work- used in preparation of permanents mounts.
7. Medicine- used to check tooth decay and to counter halitosis.
Part used as spice:

Cloves are dried, highly, aromatic unexpanded flower buds born in cluster of
three. Dried cloves have a strong odour and a hot pungent taste. The shape
of the bud is like nail. Each flower bud consists of peduncle receptacle from
distinct triangular calyx lobes, four unopened crimson petals. The
bicarpellary inferior ovary is enclosed in receptacles.

L.S. through a clove flower bud

PEPPER (KALI MIRCH)

Botanical Name : Piper nigrum Linn.

Family : Piperaceae.

Piper is considered to be the king of Indian spices.

Origin & Distribution:

Pepper plant is an evergreen plant indigenous to the rain forest, The plant is
grown in India, Indonesia, Malaysia, Sri Lanka, Thailand, Tamil Nadu,
Karnataka etc.

Morphology:
1. Plant is a weak trailing shrub which climbs with the help of a pole or
tree.
2. Plant is 30 feet tall.
3. Stem has swollen nodes from which adventitious roots, leaves &
inflorescence arises.
4. It contains 50-100 flowers in catkin spikes.
5. Fruits are one seeded spherical drupes, red in colour, dried fruit is
wrinkled and black coloured.
6. Seed is whitish in colour.
7. Fruit is aromatic & pungent.
 Fruiting branch of pepper nigrum

Chemical Composition:

Contain
1. Medicinally used for dyspepsia, malaria, haemarrhoides etc.
2. Used as insect repellent & moth killer.
3. As preservative for meat & other foods.
4. As flavouring agent in food stuffs.
5. Oil is used in flavouring sausage, certain beverages and liquor.
6. Use as an essential ingredient of numerous commercial fruits.
Part used as spice:

At maturity, the colour of the berries change from duil green to bright red.
The train pericap encloses a singles seed with a hollow centre. The major
portion of perisperm which is horny in the outer part and flavory around the
central cavity. The embryo is embedded in a small endosperm at apex of
seed.

Pepper Corn cut Longitudinally

FENNEL (Saunf)
Botanical Name : Foenicuem nulagre
Family : Apiaceae.

Fennel spice is the dried ripe fruit of forniculum vulgare.

Origin & Distribution:

It is extensively cultivated in Russia, India, Romania, Hungary, Italy,
Germany etc. In India its grown as a cold weather crop up to 1830 m. Gujrat
and karnakata are the most important producing Indian States.

Morphology

1. Parts of plants are aromatic. The compound Umbel have long primary
pedicels or rays but much shorter sec. rays.
2. The flowers are small & yellow in colour.
3. The fruits are oblong oval or elliptical green pale yellow or brown in
colour with a long pedicel & a short stypopodium.
4. The 2 mericarps are attached to a divided carpophore. The pericarp
usually contains 4 dorsal & 2 commiseural nitlae.
 Fruiting Branch with involucres bracts and involucres bracelets
Chemical Composition:
1. Fennel oil contains 50-60% of anethole.
2. Flavour of oil is due to fenchone.
Flavour of oil of sweet or roman fennel fruits are due to higher percentage of
anethole about 90% and absence of fenchone.
Uses:
1. Used for flavouring soups, meat dishes, sauces, pasteries, liquor,
pickles bread rolls etc.
2. Leaves used to flavour fish sauces and for garnishing
3. Leaf stalks used as vegetable.
4. Used as stimulant & carminative.
5. Used for infantile colic acid & good nermicide against hookworm
6. Oil used in manufacture of perfumes, soaps and medicine.
7. Residual mass left after distillation of fruits used as valuable feed.

A Single Fruit
CORIANDER (DHANIYA)

Botanical Name : Coriandrum Sativum

Family : Apiaceae
Coriander spice is the dried ripe fruit of coriander sativum.

Origin & Distribution:

The plant is a native of Mediterranean region. It is commercially
grown in India, Morocco, U.S.S.R, Hungary, Poland, Rumania, U.S.A. etc..
It is an important subsidiary crop in black cotton soils of Deccan & South
India.

Morphology:
1. Coriander is a smooth erect annular herb.
2. Lower leaves broad with certainly lobed margins, upper leaves finely
cut with linear lobes.
3. Flowers are small, white or pink in colour having terminal umbels.
4. Fruits are globular yellow brown, ribbed about 3 mm in diameter ,
fruit is a shizocarp.
5. It is 2 seeded and ripe seeds are aromatic.
 A compound Umbel
Chemical Composition:
1. Moisture 6.3%
2. Protein 1.3%
3. Volatile ether extract 22%
4. Fat 19.6%
5. Crude fible 31.5%
6. Carbohydrate 24%
7. Ash 5.3%

Uses
1. As a Spice: used in pickling spices sausages, seasoning etc.
2. Used as bakely products, initiations flavour, soda & syrups.
3. Used as perfumery.
4. Oleoresin used in food flavouring.
5. Used as medicine-poultice of seeds is applied to chronic ulcers, its
watery paste is used as gargle for the cure of ulceration of mouth and
throat.
Part used as spice:

The fruits of apiacease is known and schizocarp. It is composed of 2

mericarps. Each mericarp encloses a single seed tightly adpressed & fruit
wall is thrown into primary and secondary ridges. Anatomically in a T.S. of
mericarp mittal and V.B. can be seen.

Schizocarpic fruit
Ginger (Adarak)

Botanical Name : Zingiber officinale

Family : Zingiberaceae

Origin & Distribution:

The plant is cultivated in India, China, Japan, Australia. Ginger is ranked III
I value among all the spices exported from India.

Morphology-
1. Ginger is a slender perennial herb with branched Rhizome.
2. Leaves are scaly with fine fibrous.
3. Roots in top layers of soil.
4. Leafy shoots annual, erect, formed of long leaf sheaths.

Ginger- Rhizome
Chemical Composition
1. Zingiberene
2. Zingibrol
3. Chamicol.
4. alpha beta phellandrene
5. Gingerol
6. Zingerone

Uses
1. Used in the manufacture of food products like confectionary, Curry
powders and soft drinks.
2. Used in medicines for stomach disorder, dyspepsia & Vomiting.
3. Ginger oil used as a food flavourant in soft drinks and liquors, as a
spice or bakery products, pickles sauces etc.
4. Used in perfumery.

A cross section of Rhizome of Ginger.

 BIBLIOGRAPHY

1. Practical Botany : S.S. Bhatnagar

2. Economic Botany : B.D. Pandey

3. A text book of Botany : S.N. Pandey

P.S. Trivedi
S.P. Misra

4. Practical Botany : Nathwat & Saxena Sarabhai