Science of Food Nutrition and Health Vinod Puri (Publishers: Austin Macauley Publishers, London, 2023) Herb and Spices: Natural food Additives and Flavouring Agents
Herbs and
spices contain high levels of phytonutrients like polyphenolics, flavonoids,
and other bioactive compounds, some of which possess strong medicinal
properties. Derived exclusively from plants, herbs are obtained from the green
leafy parts of the plant, whereas spices are obtained from the non-leafy parts
of the plants.
Herbs are
plants' fresh or dried leaves, commonly used for flavouring’s, foods,
medicines, and fragrances. They typically grow in temperate and hot regions and
are usually green. Perennial herbs like mint, fennel, thyme, chives, lavender,
and rosemary regrow every spring, while biennials such as celery, parsley, and
sage complete their lifecycle in two years. Annual herbs like basil, coriander,
marjoram, and dill complete their life cycle in one year.
Spices, on the other hand, come from any part of the plant except the leaves
and can be seeds (such as cumin), berries (like peppercorns), bark (cinnamon),
roots (ginger), saffron (from the stigma), and asafoetida (a gum exudate).
Spices are primarily used for flavouring, preservation, and colouring additives.
Herbs and
spices are commonly used in a wide variety of cuisines worldwide. Here is a
list of popular cuisines and the specific herbs and spices widely used in their
preparation.
- Cajun Cuisine: This cuisine is
Popular in Northeast America and incorporates many herbs and spices
including basil, bay leaves, cardamom, cayenne, chives, chili, cinnamon,
cloves, garlic, nutmeg, oregano, paprika, rosemary, saffron, thyme.
- Caribbean Cuisine: The culinary
traditions of Caribbean countries that use a variety of herbs and spices
like allspice, black pepper, chili peppers, cinnamon, cloves, garlic,
ginger, nutmeg, and thyme to enhance the flavour of the foods.
- Chinese Cuisine: The Cantonese,
Shandong, Jiangsu, and Sichuan cuisines use a diverse range of herbs and
spices such as chilies, cinnamon, cloves, fennel, garlic, ginger,
lemongrass, mustard, peppercorns, star anise, and turmeric to give their
dishes a unique taste.
- Indian Cuisine: Herbs and
spices are the fundamental ingredients commonly used in Indian dishes,
such as aniseed, asafoetida, bay leaves, black and green cardamom, black
and brown mustard seeds, black salt, chili peppers, cinnamon, cloves,
coriander, cumin, fennel seeds, fenugreek leaves, and seeds. Additionally,
garlic, ginger, mace, mint, nutmeg, poppy seeds, saffron, star anise, and
turmeric are also frequently used.
- Italian Cuisine: Basil, bay
leaves, oregano, marjoram, parsley, rosemary, sage, and thyme are the
primary herbs and spices commonly used in Italian dishes.
- Mediterranean Cuisine: The
countries surrounding the Mediterranean basin, such as Spain, France,
Greece, Morocco, Malta, and Italy, are known for their culinary dishes
that incorporate a variety of herbs and spices including basil, bay
leaves, black and white peppers, cardamom, cinnamon, cloves, coriander,
cumin, fennel seeds, ginger, garlic, mace, marjoram, nutmeg, oregano,
paprika, parsley, rosemary, sage, and thyme.
- Mexican: Mexican cuisine
features a variety of herbs and spices including basil, cayenne, chili
peppers, cinnamon, coriander, cumin, mint, nutmeg, oregano, sage, and
thyme.
- Middle Eastern: Middle Eastern
cuisine commonly features aniseed, bay leaves, caraway, cardamom,
cinnamon, cloves, cumin, coriander, ginger, nutmeg, and turmeric as
essential herbs and spices.
- French: French cuisine is
renowned for its rich flavours and frequent use of ingredients such as bay
leaves, garlic, oregano, lavender, nutmeg, parsley, peppercorns, saffron,
sage, tarragon, and thyme.
- North African: In North Africa,
dishes are often prepared using a variety of herbs and spices like
cardamom, coriander, cinnamon, cumin, ginger, garlic, mint, paprika, and
saffron.
- Spanish: The most prominent
herbs and spices used in Spanish dishes include basil, bay leaves,
cayenne, cinnamon, cloves, garlic, nutmeg, oregano, paprika, parsley,
rosemary, sage, saffron, and thyme.
- Thai: Basil, cardamom, chili
peppers, cilantro, cloves, cinnamon, cumin, garlic, ginger, lemongrass,
mint, peppercorns, mace, and turmeric are the key herbs and spices used in
Thai cooking.
Herbs and
spices were significant in traditional Indian medicine Ayurveda, ancient Greek
medicine, and traditional Chinese medicine. In addition to being used as oral
medications, herbs were used in surgical procedures and for psychoactive
purposes.
The herbs
and spices used in ancient medicine were considered to have health benefits as
they are rich sources of nutrients, minerals, and antioxidants. Appropriately,
sourced foods play a major role by supporting the body’s healing processes as
we know that metabolic and gastrointestinal diseases are directly influenced by
food.
The
traditional medicinal practices of Ayurveda, Chinese medicine, and ancient
Greek medicine rely on natural plant materials. Many people worldwide still use
these methods for their well-being. The safety of these practices depends on
how the remedies are prepared and administered, considering individual needs
and specific health conditions. It is important to be cautious about consuming
natural products in excessive amounts without guidance, as this could result in
serious health problems.
In my
upcoming blog post, I will explore the health advantages and ways to consume
natural plant-based herbs and spices. For more in-depth insights, you can refer
to Chapter 12, which delves into Herbs and Spices in my book "Science of
Food Nutrition and Health," released by Austin Macauley Publishers in
2023.
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