Spice Chart PDF

**Spice Chart** **MINT (LAMIACEAE) FAMILY** The Mint Family, a large **eudicot** family, includes mainly perennial herbs and low woody shrubs. Many species in this family contain fragrant "minty" essential oils in specialized leaf cells. Economically important Mint Family spices, native to the Med...

**Spice Chart** **MINT (LAMIACEAE) FAMILY** The Mint Family, a large **eudicot** family, includes mainly perennial herbs and low woody shrubs. Many species in this family contain fragrant "minty" essential oils in specialized leaf cells. Economically important Mint Family spices, native to the Mediterranean region, were first used by the Ancient Egyptians, Greeks, and Romans and spread through Europe. The leaves of these species are used as spices, either fresh or dried, though drying can result in some loss of essential oils. Mint Family essential oils are also extracted and concentrated for use in the cosmetics industry and as flavorings. **Spice** **Description** **Native Region** **Other** ----------- ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- ---------------------------------------------------------- ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Rosemary The leaves of this woody tall shrub have a sharp, pungent flavour, and are widely used in cooking. The essential oil is used widely in the cosmetics and perfume industries. Mediterranean Thyme This highly aromatic low shrub has tiny leaves used in various prepared dishes (soups, stews, sauces, meat dishes) and as a garnish. Mediterranean Several cultivars of T. vulgaris are available, and other species in the genus Thymus (e.g. lemon thyme, T. x citriodora) are also used as culinary herbs. Oregano This highly pungent perennial herb is widely used in Italian cooking (particularly in pizza and pasta sauces), and in sausages, meat dishes and stuffings. Eurasia The closely related marjoram (O. majorana), native to the eastern Mediterranean, is used in much the same way. Marjoram is preferred in northern Italy, while southerners tend to prefer oregano. Sage The leaves of this herbaceous perennial are highly pungent and have a strong, somewhat bitter flavour. Sage is widely used as a seasoning for roasted meats and in poultry stuffing. Mediterranean The species contains small amounts of a neurotoxic volatile oil thujone. Thus, moderation is key in sage consumption as too much may impact brain function. Basil This widely distributed annual herb, was first domesticated in India and North Africa, and later in Europe. Sweet-pungent basil leaves enhance the flavor of pasta sauces, salads, soups, and meat dishes. Africa, India, eastern Mediterranean, and Southeast Asia Pesto sauce is made by mixing fresh crushed basil leaves with olive oil, garlic, parmesan cheese, and pine nuts. Thai basil, a cultivar, is widely used in Asia, notably Vietnam and Thailand in stir-fries and salads. Mints Several mint species are commercially important, including spearmint (M. spicata), peppermint (M. piperita), and field mint (M. arvensis). All are perennial herbs. Spearmint, native to the Mediterranean, is used as a potherb in meat and vegetable dishes and makes a refreshing tea. Peppermint, an essential oil with a \"cooling\" flavour and a European cultigen, is grown for menthol extraction, which flavors candies, desserts, pharmaceuticals (e.g. cough mixtures, toothpastes, cosmetics), and cigarettes. Over 3,000 tons of menthol are produced annually in the U.S. alone. Field mint, native to Europe and Asia, grows well in the tropics and is used in Indian, Japanese, and Southeast Asian cooking. Menthol can also be extracted from field mint. Other spices of the Mint family include summer savory (Satureja hortensis) and winter savory (S. montana), both widely used in southern Europe. They taste like thyme and mint. Another species is perilla (Perilla frutescens), an annual herb native to east Asia and first cultivated in China about 3,000 years ago. Fresh or pickled perilla leaves are used extensively in Korean and Japanese cooking as garnishes, and in salads. **CARROT (APIACEAE) FAMILY** In addition to its importance as a source of vegetables (e.g. carrots, parsnips, celery), the Carrot Family also includes several economically important spices. Both the leaves and fruit (often termed \"seeds\") are used (especially the latter); they have a characteristic musty, dried pungent flavour and aroma. **Spice** **Description** **Native Region** **Other** ------------------------ ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- --------------------------------------- ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Parsley This biennial herb was popular with the Ancient Greeks and Romans. It is an important culinary herb, used both as a garnish and as a potherb in soups, salads, stews and meat dishes. Mediterranean Dill This annual plant has become naturalized in much of North America, Europe and Asia. The leaves (\"dill weed\") are used as a seasoning and garnish. The fruit (\"dill seed\") are used to flavour pickles and vinegars, and as a seasoning for fish and meat dishes. East Mediterranean and Southwest Asia Cilantro and Coriander Like dill, these annual species spices are obtained from the leaves, known as cilantro, has a distinctive \"soapy\" taste; it is a common seasoning in Asian, Indian, Central American and Middle Eastern cuisine. The spice derived from the fruit, known as coriander, is an important ingredient in Asian and Indian cooking; it is an important ingredient in curry powders and other spice mixtures. Mediterranean and Southwest Asia Angelica In Europe (and especially France), this large biennial herb dark-green leaf stalks (petioles) are candied in sugar and added to cakes and pastries. Angelica stems and roots are also used to flavour alcoholic beverages (e.g. gin, chartreuse, vermouth). Eurasia Chervil and Lovage They were introduced to Europe by the Ancient Greeks and Romans and introduced by them to the rest of Europe. They are especially important in contemporary French cooking (the former is a common seasoning, and all parts are used in the latter). Both are native to central Asia Fennel (fruit) Fennel is a perennial herb and has a long history of use; the Ancient Egyptians used the fruit and leaves as a spice (var. dulce), while the Romans cultivated the plant as a vegetable. The leaf bases, known as Florence fennel (var. azoricum), are edible and used as a vegetable. Mediterranean Anethole, an anise-flavoured essential oil, is extracted for use as a flavouring in the food and pharmaceutical industries. Cumin (fruit) This annual herb has been cultivated for centuries in central Asia and India. It has a spicy-bitter taste and is commonly used in curries and other spice mixtures. Cumin is used in many culinary dishes (soups, sauces, meats), and added to rye bread and cheeses as a flavouring agent. Eurasia Anise (fruit) This annual herb was used as a spice in Ancient Egypt and Greece. The anise-flavoured fruit is used in meat and vegetable dishes; the fresh leaves are also used as a garnish. Anise is commonly used to flavour liqueurs (e.g. pernod, sambuca, ouzo), cosmetic products, and medicinal preparations. Mediterranean Anethole, an anise-flavoured essential oil, is extracted for use as a flavouring in the food and pharmaceutical industries. Caraway Caraway is a biennial herb. The pungent, peppery fruit are used in meat and vegetable dishes and are often added to bread as a flavouring (e.g. Indian papadum, a crispy flatbread). Eurasia The closely related ajwain (Trachylospermum ammi), native to India, has a similar flavour and is used extensively in India and north Africa. Both caraway and ajwain are also used medicinally. **OTHER TEMPERATE SPICES** **Spices** **Description** **Native Region** **Other** ------------ ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- ------------------- -------------------------------------------------------------------------------------------------------------------------------------------------------------- Mustards Three mustard species are used: black (Brassica nigra), brown (B. juncea) and white (Sinapsis alba). Mustard seeds are crushed and processed into a condiment paste, often with other ingredients including vinegar, wine, and other spices. White mustard is pungent and bitter, whereas black and brown mustards are spicy. Tarragon Tarragon leaves are used to flavour French mustard and vinegars. The species belongs to the Sunflower (Asteraceae) Family. The flowers of two other members of this family, tansy (Tanacetum vulgare) and chamomile (Chamaemelum nobile), are used to make a refreshing herbal tea. Bay leaf The bay laurel is a small magnoliid tree. The dried leaves are added to soups and prepared dishes for flavour; the leaves themselves are not eaten. In Roman times a wreath of bay laurel leaves was presented to the winners of sporting events. Mediterranean Saffron True saffron, perhaps the most expensive of spices, is the styles from flowers of saffron crocus (Crocus sativus). About 150 flowers are needed to obtain 1 gram of saffron (hence their price). Saffron adds a unique flavour and yellow orange colour to food. less expensive alternatives (sometimes called \"false saffron\") such as turmeric (Indian saffron) and safflower are often used to achieve a similar effect. **SPICES OF TROPICAL REGIONS** **Spice** **Description** **Native Region** **Other** -------------------------- ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- -------------------------------------------------------------------------------------------------------------------------------------------------- ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Cinnamon Cinnamon is derived from small side shoots (root sprouts) of the bark of Cinnamonum trees. The inner bark is harvested, cleaned, dried, and powdered. The two main types are Chinese or cassia cinnamon (C. cassia), known for its strong spicy flavor and is more commercially important, and Sri Lanka or \"true cinnamon\" (C. verum), which has a more subtle flavor, and the inner bark naturally curls into "sticks" as it dries. eastern Asia Cloves Cloves are dried, unopened flower buds from a tree and is a popular culinary spice in Asian and European cooking. Clove oil is used as a local anaesthetic (primarily to alleviate toothaches) and as a disinfectant. Molucca Islands of Indonesia (Southeast Asia). Much of the current clove crop (about 100,000 tons annually) is used to produce kretek cigarettes (a mixture of 60% tobacco and 40% cloves); these are especially popular in Indonesia. Nutmeg and Mace Nutmeg and mace come from the fruit of a magnoliid tree. Nutmeg is a pungent spice made by grating the seed, and widely used in European and Asian cooking while mace is the dried aril surrounding the seed and is less commonly used. Banda Islands, nine small islands in Indonesia (Southeast Asia), also known as \"spice islands.\" Both spices, along with cloves and black pepper, were significant in the Southeast Asian Spice Trade. Black pepper Black pepper, distinct from chili peppers, is the fruit of a magnoliid vine. The spice is produced by fermenting and drying unripe green peppercorns. White pepper, derived from fully ripened fruit, involves soaking the peppercorns to remove the outer flesh before drying. Malabar region of southwest India The lucrative trade of black pepper significantly contributed to the rise of the Venetian and Portuguese Empires. Today, black pepper remains a vital spice, with major producers being India, Indonesia, and Brazil. Ginger Ginger, a cultigen of uncertain origin, has been used for thousands of years as a spice and medicine. The rhizome can be used fresh or dried to a powder. Ginger is a monocot species propagated from rhizome cuttings. India and southern China Other spices from the Ginger family include galangal, native to Southeast Asia and used in Asian cooking, and turmeric, a yellow spice from India obtained by powdering the dried rhizome and widely used in Asia. It is like saffron but more yellow. Cardamom, indigenous to India, is a popular pungent spice in Indian cooking. The seeds and the fruit (which must ripen and open first) are used. Powder can be made as well. Allspice The unripe dried berries combine the flavours and aromas of several spices (notably cinnamon, cloves, and nutmeg), hence the name. One of the few commercially important spices that is native to the Americas (Central America and the Caribbean) and is still mostly grown there. Chili or Cayenne peppers Cayenne peppers are popular worldwide. The two major hot pepper types are tabasco and habanero, with habanero being one of the hottest. Milder chili peppers, like jalapeno, belong to the species C. annuum. Chili peppers can be used fresh, dried, or pickled for hot sauces (which vary in their spiciness based on capsicum of different pepper species). Paprika is made by drying and grinding mild chili peppers. Chili powder is a blend of dried chili pepper, cumin, garlic, and oregano (recipes vary however). Major producers include India, Thailand, and Africa. Central and South America Vanilla Natural vanilla comes from a monocot perennial vine in the Orchid (Orchidaceae) family and is grown in Southeast Asia and Africa. The flavor is extracted from the mature fruit or "bean." Central and South America Artificial vanilla, made from wood pulp, is cheaper but lacks the complex flavor of natural vanilla, which contains vanillin and over 40 other compounds. **Notes** **Mint vs Carrot Spices** **Mint Family (Lamiaceae):** - **Leaves**: Aromatic, opposite arrangement, usually simple with a square stem. - **Flowers**: Bilaterally symmetrical (two-lipped), often in spikes or whorls. - **Examples**: Basil, mint, oregano, rosemary, sage, thyme. - **Geographical Origin**: Mainly Mediterranean. - **Usage**: Primarily leaves. **Carrot Family (Apiaceae):** - **Leaves**: Usually compound, finely divided, often feathery. - **Flowers**: Small, radially symmetrical, arranged in umbels. - **Examples**: Caraway, coriander (cilantro), cumin, dill, fennel, parsley. - **Geographical Origin**: Varied regions, mostly Europe and Asia. - **Usage:** Both seeds and leaves.