Classifications of Spices
In the case of herbs it is possible to classify them into groups having broadly similar sensory attributes based on the prime constituent of the essential oil. Unfortunately, when one is considering the spices such a meaningful grouping is only partially possible as far fewer associations, based on some common organoleptic property, exists; many of the spices are individually distinctive and unlike any other spice. This being so, it is convenient to classify certain of them on a purely botanical basis either by family or by form (e.g., aromatic fruits).
The spices are so classified as follows:
The pungent spices
Capsicum, ginger, black and white pepper, mustard, horseradish
The aromatic fruits
Nutmeg and mace, cardamom, fenugreek
The umbelliferous fruits
Celery, lovage, parsley
The aromatic barks containing cinnamic aldehyde
Cinnamon bark, cassia bark
The phenolic spices containing eugenol
Clove bud, allspice, cinnamon leaf, clove stem, clove leaf, West Indian bay
The most important of the spices commercially is, of course, pepper, which is used universally; pepper is followed by cloves, nutmeg and mace, cardamom, cinnamon and cassia, ginger and allspice or pimento. These 9 species together account do some 90% of the total spice trade.
Classifications of Spices
About spices and herbs
Spices and herbs are among the most versatile and widely used ingredients in food processing and cooking. Apart from their traditional role in flavoring and coloring foods, they also been used as natural preservative. Spice are defined as any various aromatic vegetable products used in cooking while herbs can be defined a seed producing annual, biennial or herbaceous perennial that does not develop persistent woody tissue . The term herb is also used to describe a plant that is used for medicinal purposes. A spice, is technically a plant product that has aromatic properties and used to season the food.
The most popular articles
The Pungent Spices This is well defined group of spices which are used universally in food seasoning to add bite or piquancy to the end p...
Herbs Containing Thymol or Carvacrol The establishment of aromatic profiles for members of this group is complicated by the considerable con...
Black Mustard – Brassica nigra B, nigra is the native to the Mediterranean region, where it is reported as a fossil from prehuman Pleistocen...
Allspice acquired it s name in the early seventeenth century when someone noticed that its flavour and scent resemble of mixture of cloves, ...
Sinapis alba is the only crop species in the genus Sinapis, of which the common arable weed charlock is probably a better known representati...
Allspice or (Pimento) Allspice, Pimento dioica (L.), is the dried fruit of an evergreen tree belonging to the Myrtle family. The tree is na...
Egyptian papyri recording the medical uses of herbs, dating from 2800 BC. Papyrus is a kind of paper made from reeds. Some of the scrolls we...
Garlic originally grew in south central Asia. Garlic was carried out migrating populations all around the Mediterranean. Garlic is an Anglo-...