SPICES...

A Journey of Flavour &

Discover the fascinating world of spices,
Culture
from their ancient origins to their
diverse culinary and medicinal uses.
Get ready to Explore !!!!!

Presented By- M iss M ansi Kate

M r. M D Rakib
M r. Pavan Sawant
Miss tanvi
Unveiling the Aromatic World of
Spices
India is consider as a home of spices and man does not live by bread alone

Welcome to a mesmerizing journey

into the realm of flavors, as we
explore the definition, types, cultural
significance, and health benefits of
spices. Join us as we unravel the rich
tapestry of aromas and tastes that
spices bring to our plates.
Discovering the Definition of
Spices
• Spices are dried seeds, fruits, flowers, bark, or roots of plants that enhance the taste
of food. They have a rich historical significance and are an integral part of various
cuisines worldwide.
• The term spice or condiment applies to "such natural plant or vegetable products or
mixtures thereof, in whole or ground form, as are used for imparting flavour, aroma
and piquancy to and for seasoning food".
• Aromatic substances which enhances flavor are called as spices and condiments.
•There are about 70 species of spices grown in tdifferent parts of the world./ Many
of they are grown in India,
 PRESENT
1) India is "Land of STATUS
Spices" or India is also considered as "kingdom of spices"
Worlds highest production of spices is taken in India.
2) There are 107 spices with 20 countries being involved in the production and Export
(India 50 spices).
3) Total annual average production of spices in India is estimated as 2.49
million tones (30% world production)
4) Of the total production 90% domestic, 10% export Indian export accounts for 30-
40% world trade & nearly 20-37% of foreign exchange is from pepper alone.
(black gold)
5) India is the major producer of pepper, ginger, turmeric and seed spices and India
enjoys monopoly in the export of spice oils and oleoresins.
 CLASSIFICATION OF
SPICES
A) BASED ON ORIGIN AND ACTIVE PRINCIPLES :-

Spices can be classified in different ways, such as, according to their

botanical
families, economic importance, method of cultivation or part of component of the
such as plant, seeds, leaves, bark, etc. Each system has its own merits and demerits.
A method of classification depending on the origin and active principle present in
the spices is as follows:
 Pungent spices: Pepper, ginger, chilies , mustard
 Aromatic fruits: Cardamom, nutmeg and mace, fenugreek, anise, fennel, caraway,
dill, celery, cumin, coriander, etc.
 Aromatic barks: C innamon, cassia.
 Phenolic spices containing eugenol: Clove, allspice (pimento)
 Colored spices: Paprika, saffron , Turmeric .
CLASSIFICATION OF SPICES
B) BASED ON PLANT PARTS USED :-
 A ril – M ace  Pods - tamarind, vanilla
 Bark – C innamon  Fruits – cardamom
 Kernels – nutmeg
 Berry - Black pepper
 Leaves - mint/
 Buds – C love coriander, bay, curry
 Bulbs - O nion, garlic  Rhizomes -
ginger, turmeric
 Floral parts- Saffron  Latex – A safetida
 Pods - Tamarind, vanilla  Roots - horse
 Fruits – Cardamom radish
 Seeds -
 Kernels – N utmeg fenugreek,
 Leaves - M int/ mustard, cumin
coriander, bay, curry
COMPOSITION
Spices are obtained from a large number of different plants. They are parts of plants,
such as roots, buds, flowers, fruits, barks or seeds.
Most spices owe their flavouring properties to volatile oils and, in some cases, to fixed
oils and small amounts of resins, which are known as oleoresins.
In many cases, no single compound is responsible for flavours blend of different
components, such as alcohols, phenols, esters, terpenes, organic acids, resins, alkaloids
and sulphur -containing compounds contribute to the flavour .
In addition to flavour - contributing components, all spices contain the usual
components of plant products, such as proteins, carbohydrates, fibre , minerals and
tannins or polyphenols.
 FLAVOURING
EXTRACTS
 Spices, being agricultural commodities, are prone to spoilage by insector microbial
attack. Hence, the spice oils or oleoresins which contain all the active principles of spices
are extracted and marketed.
 Spice oils are obtained by the steam distillation of ground spices. Cleoresins are
obtained by
the solvent extraction of ground spices or, more advantageously, the steam distilled spice.
 The spice oils contain only the aromatic principles, while the oleoresins contain both the
aromatic and pungent principles.
 Various solvents like acetone, isopropanol, methanol, hexane, etc., are used as solvents.
 According to ISI standards, oleoresins obtained from solvent extraction should not
contain
more than a specified amount of solvent.
 The processed products of spices have several advantages they are convenient to use,
free
from contamination, have better storage life and are easy to transport.
 ADULTRATION

 Among food items, spices, due to their inherent nature, great demand and high price,
become easy substances for gross adulteration.
 According to the Prevention of Food Adulteration Act, 1976 (of India), adulteration means"
any
article of food whose quality or purity falls below the prescribed standards".
 Spices are generally adulterated with less expensive materials, e.g., cassia or cinnamon is
mixed with a variety of different materials, such as ground hulls from various fruits,
sawdust, ground fruit seeds and nut shells, and other readily available waste materials.
 Ground spices, such as curry powder, garam masala, chili powder and turmeric powder
are others which are easily adulterated.
 Therefore, ISI specifies and lays down general standards for all spices to be fit to be
marketed or exported
 Spices: A Symphony of
Flavors
1 Essential Elements 2Tantalizing Array
Discover the definition and
reasons behind the diverse
range of flavors spices lend to
dishes around the world.
3 Indian Influence
Unveil the masterful usage of
spices in the vibrant and
aromatic Indian cuisine,
revealing its distinct identity.
Explore the vast array of
spices, from the pungency
of black pepper to the
warm sweetness of
cinnamon.
4 Culinary Harmony
Delve into the art of utilizing
spices as flavor enhancers,
striking the perfect balance
in every dish.
The Roots of Flavor: Origins and
Cultures
1) Spice Trade Routes

Uncover the historical significance of spice trade

routes, which transformed cultures and global
cuisines.

2) C ultural Significance

Explore how spices have played a pivotal role in religious

rituals, traditional medicines, and social celebrations
throughout history.

3) G lobal Fusion

Witness the cross-pollination of spice usage across

different cuisines, creating mouthwatering fusions in
dishes.
 Major spices
Spices Highest procducer Sate
Black pepper Indonesia, India, Vietnam, Malaysia, Karnataka (50%)
Brazil, Shri Lanka

chili India, China, Morocco, Mexico, Turkey Anadra pardesh (26%)

Turmeric India, Peru, Madagascar, Thailand, Telengana maharastra and tamil nadu
Costa Rica and Vietnam.

Ginger India,, Nigeria, China, Indonesia and Assam (17.5%)

Nepal. Thailand, Cameroon,
Bangladesh, Japan
cardamom Kerala karnataka and tamil nadu
Guatemala, India, Shri Lanka, Nepal

Cumin India, Turkey Gujrat rajasthan madhya pardesh

saffron Iran, Spain Jammu and kasmir

 Minor spices
Spices Higest producer sate
Ajwan india Gujrat and rajasthan
Cinanamon Indonesia South and north sumatara
fenugreek india Gujrat and madyapardesh
garlic china -----73% world production
vanilla South east africa Masdascgar island
 The Future of Spices:
Trends and
Innovations
Culinary Exploration
Discover emerging spice trends, from unique flavor
combinations to innovative uses in modern cuisine.
Sustainable Sourcing
Explore the movement towards ethical and eco-friendly
spice production, promoting biodiversity and fair trade
practices.
Cross-Cultural Fusion
Witness the ongoing fusion of spices from different culinary
traditions, resulting in exciting and eclectic taste
experiences.
The Spice
Economy: Market
Value and Trade

1)Unveiling the lucrative spice industry and its economic impact on global trade.
2)Exploring the major spice-producing regions and their contribution to the market.
3)Dive into the fascinating history of the spice trade and its profound influence on
cultural exchanges.
From Everyday Fare to Culinary
Delights

Everyday Essentials Art of Baking Libation Sensations

Unleash the aromatic Indulge in the
Discover how spices tantalizing world of
season everyday dishes, secrets behind using
spiced
adding depth and spices in sweet beverages, from exotic
character to family meals treats, transforming teas to tempting
around the world them into delectable cocktails that tickle
masterpieces the taste buds.
 Spices Across
Cuisines
Indian Cuisine 🌶
Discover the vibrant curries, aromatic biryanis, and rich spice blends that make Indian cuisine

Mexican Cuisine 🌮
world-famous.

Explore the bold flavors of Mexican dishes, featuring chili peppers, cumin, and oregano.
Moroccan Cuisine
Transport yourself to the exotic flavors of Morocco, with tagines enhanced by cinnamon, turmeric,

Thai Cuisine 🍜
and saffron.

Indulge in the harmonious balance of spicy, sweet, sour, and savory flavors in Thai soups,
curries, and stir-fries.
Captivating Conclusion

As we conclude our flavor-packed journey, let spices continue to

tantalize your taste buds with their enticing aromas and transform
your culinary experiences. Embrace the world of spices, where history,
culture, and health converge on every plate.