Classifications of Spices

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
Anise, fennel
Caraway
Celery, lovage, parsley
Cumin
Coriander

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

Classifications of Herbs

Classifications of Herbs
In studying a range of aromatic materials, such as the herbs, it is desirable to classify them into groups having some character in common. A botanical classification is of interest but the system which gives the most meaningful comparative grouping is one based on sensory attributes related to the prime constituents of the essential oil.

Although the essential oil is important and is responsible for the characteristic odor and flavor of the plant, it does not represent the total flavor complex; nonvolatile constituents may play a significant part in rounding off the profile and contributing taste elements, particularly sharpness and bitterness.

Herbs can be classified as:

• Herbs containing cineole: bay laurel, rosemary, spanish sage.

• Herbs containing thymol/carvacrol: thyme, origanum, wild marjoram, sweet savory, Mexican sage, oregano.

• Herbs containing sweet alcohols: sweet basil, sweet marjoram, tarragon

• Herbs containing thujone: Dalmation sage, Greek sage, English sage.

• Herbs containing menthol: peppermint, corn mint, spearmint, garden mint.

Classifications of Herbs

Ground Spices

Ground Spices
Spices may be milled to a wide range of particle size depending on their nature and ultimate use; the finer the powder the more readily available the flavor. In view of the many problems associated with purchasing, storing and handling spices, these are generally handled by specialist processor who have the necessary plant and skills to ensure that the raw materials are of the correct quality, that the grinding rate and the heat generated, as well as the methods of the handling and packing the ground material, result in minimum volatile loss or degradation.

Spices, once ground, are liable to serious loss of volatile constituents with a consequent weakening of their flavoring power. These materials should always be stored in cool, dry conditions and turned over regularly. If these simple precautions are ignored, the resulting seasoning may produce an unacceptable flavor level in the end product. In certain instances, a significant degradation of flavor quality may also occur during storage. This may due to oxidation oil constituents or of any fixed oil present, or, in certain instances; it may be the result of enzymatic changes. One has only smell a sample of ground pepper as purchased from a supermarket against that of a freshly-ground sample from a hand pepper mill to appreciate the great difference in aromatic quality between the two. The pungency of the pepper will not have change but the odor most certainly has. With umbelliferous fruit (e.g. caraway, cumin, etc) the onset of rancidity is the main cause of off-odor notes. In the case of ground paprika, this may also be accompanied by a fall-off in tinctorial power.
Ground Spices