How many spices are in the world

It can be made into a sauce to use as a condiment. While most often used to enhance meat dishes, it is occasionally called for in sweet recipes to lend a surprising and delicious bite. True cinnamon is derived from the bark of a tree that is native to Sri Lanka. Although most markets sell cassia rather than true cinnamon, the cook who finds the true spice may use it interchangeably with cassia. It is most often used to flavor pastries, desserts and beverages such as hot chocolate and coffee.

Cream of tartar is not a cream at all, but a white powder that is scraped in crystallized form from the inside of wine casks. It is not used as a seasoning in cooking, but it does have a number of other actions. Cream of tartar can stabilize the texture of eggs and cream, help vegetables retain their color while cooking, and act as a thickener.

It can also be used in recipes that call for baking soda, as it helps to increase the activity of the soda. Ground cloves are the dried, ground buds of a tree that grows in India and Indonesia.

While originally used in Asia, Africa and the Middle East, cloves are now used on every continent to enhance dishes from curries to desserts. Ground cloves blend particularly well with other warm spices like cinnamon and nutmeg. They may be used to flavor beverages such as wine and chocolate, and they are popular during the holiday season for breads and pastries.

Cloves are the dried buds of trees that grow in Indonesia. Cloves were developed as a spice in Asia and the Middle East, but their popularity has expanded to Europe and the Americas. Whole cloves are most often used to stud meats and fruits to add flavor during cooking. They pair particularly well with ham, apples and pears, lending a distinctive sweet taste.

Colombo powder was originally developed in India, but it is now used most extensively in the West Indies. It is a combination of spices in the same vein as curry powder, but it contains roasted rice as its characteristic ingredient. Roasted rice gives Colombo powder a nutty flavor, although it has the same dull yellow color as curry powder.

It can be used to flavor savory dishes made with meats and vegetables. Coriander is the seed of the cilantro plant. It grows naturally in a geographical band that runs from Asia through southern Europe and northern Africa. It has a citrus flavor, most like that of oranges, and may be found in whole or powdered form. Indian cuisine uses coriander for traditional dishes such as garam masala. Other cultures use the spice for flavoring sausage and pickling. The citrus flavor of coriander has recently made it a popular additive for some styles of beer.

The berries from a pepper plant native to Indonesia are used as the spice called cubeb. The dried berries resemble peppercorns both in appearance and taste, but they also have a bit of the flavor of allspice.

Cubeb is used primarily to flavor meat dishes and may also be used as a marinade. It is not yet in common use in the West, but the cook who finds a supply may want to begin with using the spice as a substitute for pepper and go from there. Curry powder is usually associated with Asian cooking. It is a mix of several ingredients, and the mix is not standard. Different countries, and even different cooks, will have their own blend of a half-dozen spices that are ground together into a curry powder.

Most curry blends contain chili pepper for a bit of bite. Curry powder adds a characteristic flavor, aroma and color to chicken, rice and vegetable dishes. Adding extra red pepper and ginger to traditional curry powder yields the variety known as hot curry powder. This spicy blend is typical of the cuisine of Southern India. Hot curry powder can be used in any recipe that calls for curry powder when a bit of extra fire is desired.

It is an excellent addition to meat dishes, vegetables and curries. Korma curry powder is a spice blend that is specifically made to use in the dish called Korma Chicken. The ingredients may vary, but they usually include red peppers, ginger, onion and turmeric, along with perhaps as many as a dozen other herbs and spices. Korma curry powder is often blended with yogurt or coconut and used as a marinade for the chicken used in Korma Chicken.

It can also be used to make a gravy or sauce to be poured over the dish before serving. The Madras region of southern India is the source of this fiery curry. It shares a deep yellow hue with common curry powder, but the addition of extra red pepper gives it a noticeably hotter tang. Madras curry powder can be used in any recipe that calls for curry, but the diners must be ready for the extra heat. It enhances meat dishes, curries and vegetables. Cumin may be used as either whole seeds or powder.

The seeds are harvested from the flowers of a plant that is found from India to the eastern shores of the Mediterranean. India is the largest consumer of cumin by far, although most other cultures also enjoy the color and warmth it brings to cooking. Cumin is often used as an ingredient in chili powder and curry powder. It is quite versatile, adding flavor to dishes from stews to pastries. Dill is a lacy plant that is native to Europe and Asia.

The leafy portions can be used fresh or dried, and the seeds are sold in dry form. Dill is widely used in many cultures. It famously flavors pickles, can be sprinkled over bread dough, soups and salads, and can be used to flavor butter for potatoes, corn and other vegetables. Many appetizer dips have dill added for an extra bit of zing. Dukkah, also sometimes spelled duqqa, is a seasoning blend that hails from Egypt.

It consists of herbs, spices and nuts, although the specific ingredients vary widely from one preparation to another. Dukkah has a very coarse texture, and it can be used as a coating for grilled meats or a topping for salads. It may also be combined with oil to make a paste for dipping pita or other breads. The roots, leaves and seeds of the fennel plant can all be used in cooking.

This generous plant is indigenous to the Mediterranean area. It has a flavor that is similar to the licorice taste of anise but is not as powerful. The fennel bulb is cooked as a vegetable, like an onion, although the flavor is quite different.

The leafy parts of the plant may be eaten as a side dish, used to flavor egg dishes, or used as a garnish. The seeds of the fennel plant are particularly popular in Indian and Middle Eastern cooking, where they are used in both sweet and savory dishes.

Fenugreek is native to the Near East, but is now widely grown. The seeds are often used in Indian cookery and have a sweet taste. Fenugreek seeds may be used to flavor vegetables, and in many cultures are combined with other herbs and spices to produce mixes and pastes to flavor everything from relish to bread.

Five-spice powder, sometimes called Chinese five-spice powder, is a blend of spices used in Asian and Middle Eastern cooking. There is not a standard recipe, but the blend often contains star anise, cinnamon, cloves, hot pepper and fennel.

Five-spice powder is most often used to flavor meats as a rub, or it may be used as an ingredient in breading or stuffing. Black, white, pink and green peppercorns are blended to create this unique spice. It gives a depth and complexity of flavor that goes beyond the commonly used black pepper.

Four color peppercorns also add a bit of color to any dish in which they are used. This blend can be substituted in any recipe that calls for pepper, or it can be used to fill the tabletop shaker. Frankincense is a resin that is exuded from trees found in Africa and the Middle East. Although some forms are edible, it is not usually used in cooking.

Frankincense is most often used for its aromatic properties in perfumes, skin care products and aromatherapy oils. Some cultures take it internally as a traditional medicine. Galangal is a cousin of ginger, native to Indonesia.

It may be purchased as a rhizome, which looks similar to ginger root, or in powdered form. Although it resembles ginger, the taste of galangal is quite different. It has a distinctive pepper flavor and is often paired with meat and fish. Thai cuisine uses galangal as an element of the curry paste that is used to flavor various main dishes. Garam masala is a warm blend of spices that originated in India and Asia.

The specific spices used in the blend vary by region and by cook, but it usually includes cumin, pepper, cardamom and cinnamon, along with perhaps a half-dozen other ingredients. Garam masala may be used powdered or combined with liquids into a paste. It is most often used to flavor meat dishes. The plant is a native of Asia, but its popular bulb has found its way into the dishes of almost every continent.

Garlic has a characteristic pungent taste and can be eaten raw, sauteed, roasted or baked. Garlic may be chopped into dishes as an ingredient, and it can also be infused into cooking oils and blended into butter. Garlic is available in powdered form, too, which can be sprinkled into soups or onto vegetables and meats.

Garlic powder is simply the dried, ground version of garlic. It should not be confused with garlic salt, which, as the name implies, is garlic powder mixed with salt. Garlic powder can be substituted for fresh garlic in any dish that calls for the seasoning, but the powder does have a slightly different flavor.

It is particularly well suited to liquid or creamy dishes, like soups and sauces, because of its ability to evenly disperse. Ginger may be purchased fresh as a gnarled rhizome or dry as a powder. First discovered in China, this popular spice has a distinctive sweet bite that blends with desserts, breads and main dishes.

Indian cuisine uses ginger in curries and meat dishes, while the U. Ginger is also used to flavor beverages such as spiced teas and ginger beer. Gumbo file powder is made from the leaves of the sassafras tree, which is native to North America. It is specifically intended for use in the gumbo dish that has its roots in the American South.

Gumbo file is typically added to a gumbo at the end of cooking, just before it is ladled over rice. Harissa is a spice blend that originated in Northern Africa. It consists primarily of various chili peppers blended with garlic, coriander and caraway, although there are regional variations.

The spices are mixed with oil to form a paste. Harissa is used as a condiment for meats and breads. It may also be added to soups, meats, and traditional dishes made with couscous and chickpeas. Horseradish is made from the root of a plant that is so ubiquitous its origins have been lost.

It is quite pungent and has the power to make the eyes water and the mouth burn. Horseradish is most often served as a sauce. What it is combined with will vary depending on the region, but its use is similar.

It is most often served as a condiment for meats and sandwiches. Juniper berries are the fruits of the juniper tree, and they are usually available in dry form. These berries give gin its distinctive taste, but they have uses in the kitchen far beyond the classic liquor. Juniper berries have a sharp citrus taste that pairs well with game meats, particularly birds. They may be used in rubs, marinades, stuffings and sauces. Juniper will also enhance any dish made with cabbage.

Kokum is derived from the outer coating of a fruit that is native to India. The dried husk is quite sour and is used in cooking to impart that distinct sour taste to various dishes.

Kokum is used to flavor lentil dishes and curries. It is also sometimes used to balance the effect of sweet seasonings. It is popular regionally in beverages that are said to cool the body in the hot Indian climate.

Licorice root is the source of the sweet flavoring familiar to all fans of licorice candy. It comes from a plant that is native to India and Asia. In addition to its use as a flavoring for candy and sweets, licorice root can also be made into a drink, chewed to freshen the breath, and used to flavor liqueurs. Mace is derived from the seed casings of a tree found in Indonesia. The enclosed seed is the source of nutmeg, and the two spices have a similar taste. Mace is considered to have a lighter flavor and has the added benefit of giving a yellow or orange tint to any dish in which it is included.

Mace is often included in curry mixtures, and is also a favorite for desserts and breads. It is rather delicate and will lose its flavor if stored or cooked too long. Mahlab is common in MIddle Eastern cooking and is slowly making its way into the cuisine of the West. Mahlab is made from the seeds of a cherry and has a tart, sour flavor. Mahlab, in powdered form, is added to cakes, cookies and pastries to tone down the sweetness and add a bit of its cherry and almond flavor.

It may also be made into a paste and used as a condiment. The traditional drinks of fall and winter, including mulled wine and hot apple cider, depend upon the addition of mulling spices. Mulling spices are based on cloves, cinnamon and nutmeg, and different preparations may also include raisins, peppercorns, cardamom and orange rind.

Mulled drinks are made by heating the spices with the cider or wine to impart the flavor, then straining the loose matter from the finished drink. Mustard powder is the dried, powdered form of mustard seed.

Commercial preparations are usually a blend of white and brown mustard seeds. Mustard powder is often used in dressings and condiments to enhance the flavor of salads and cold dishes. Mustard powder can also add its tangy flavor to meat dishes, green vegetables and potatoes. Mustard seeds are the small seeds of the mustard plant.

There are several varieties of this plant and they are widely cultivated. The seeds vary from mild to warm depending upon the variety. Mustard seeds are used for pickling and curries, and in some regions of India mustard seed oil is used extensively for cooking.

Mustard seeds are also, of course, used to make the popular condiment used on sandwiches. The seeds of the nigella plant are used in the cuisine of India and the Middle East. The seeds are small, black, and combine the tastes of oregano, black pepper and onion. Nigella seeds are commonly used to flavor curries, meats and vegetables. They are also often combined into regional spice blends that are used to prepare traditional dishes.

Nutmeg is the seed of a tree native to Indonesia. It is most often found in ground form but is increasingly available as the whole seed. Nutmeg has a warm, sweet taste that is used in the U. Other cultures use it to enhance soups, meats and stuffings. Nutmeg is the seed of a tree that is native to Indonesia.

While the seeds may be purchased whole, nutmeg is most often sold in its ground form. Nutmeg has a strong, sweet flavor that can enhance meat dishes, sauces and stews. Spices have played a very colourful role in human history. Now it is difficult for us to appreciate the vast influence that spices had on people and nations during the checkered history of humankind. Wars were fought, kingdoms were built and demolished, cities grew, flourished and declined, and the destiny of humankind was influenced so much, all for the sake of spices.

Aggarwal, B. Experimental Biology and Medicine Maywood , — Kunnumakkara, A. In: Aggarwal, B. Ravindran, P. In: Ravindran, P. Agrobios, Jodhpur, pp. Ravindran is one among the best-known spice scientists, whose experience in the field of spices spans more than three decades. He has compiled and published the large volume entitled Advances in Spices Research: History and Achievements in Spices Research in India since Independence , a valuable document and database on spice research in India.

He is also the author of the much acclaimed book, Lotus the Cosmic Flower. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Email Address. Views expressed in contributions do not necessarily reflect official CABI positions. Welcome to the third and final blog of this series. CABI Blog. Around the World in 80 Spices. International Development , health foods , herbs , spices.

Food and nutrition security , Publishing. Leave a Reply Cancel reply. Subscribe to blog Enter your email address to subscribe to this blog and receive notifications of new posts by email. Like most websites we use cookies. This is to ensure that we give you the best experience possible. If you would like to, you can learn more about the cookies we use here. Okay, thanks. This came with a profound social, emotional and economic impact in Europe, says Van Der Veen. As a result, the hunger for spices went well beyond their aromatic flavour.

While spices had been consumed in Asia for most likely as long as there had been people living there, in Europe they became a new symbol of high social status. Those consequences included the colonisation of the New World, after Christopher Columbus took a wrong turn in search of spices, heading westward instead of eastward to reach the Americas. Compared with its turbulent beginnings, the nature of the spice trade is almost unrecognisable today.

Spices are now accessible and ubiquitous, found everywhere from supermarket aisles, corner shops and take-aways to fine-dining restaurants. But some things have remained constant throughout the centuries, including the place that has remained the heart of the trade — India. Many spice farms in India are historically small and family-run. Many of the challenges for spice growers are shared by farmers of other crops. Overuse of nitrogen fertilisers, water shortages and the loss of pollinating insects.

But combined with the high price of spice crops, these pressures on supply can have a knock-on effect. Outside India, one example of this is Madagascan vanilla. But to grow the crop you need space, and the land to grow the vanilla has to come from somewhere. As well as being devastating for wildlife, including several endangered species, deforestation threatens future production of vanilla. The forests of Madagascar provide the right amount of rainfall, humidity and nutrients in the soil for the vanilla plants to grow.

The demand for spices shows no sign of slowing up, as new industries are sprouting up to make use of spices in ways that go beyond flavouring food. In regions such as Europe and North America, new habits are changing the way we think about and consume spices. Turmeric is a prime example. Some studies claim a vast array of health benefits of turmeric , or one of its components, curcumin. Although other researchers have urged caution on the hype , the claims have fuelled a boom in interest in turmeric within the wellness industry.

Buckingham says that people are self-medicating with turmeric for conditions including joint problems. This change in consumer behaviour is having an significant effect on the spice industry, says Touboulic. That perhaps requires investigating these sources, and farmers transitioning to organic practices.