SPICES REMPAH Wenny B Sunarharum STP M Food

SPICES (REMPAH) Wenny B. Sunarharum, STP. , M. Food. St.

SPICE All of the edible parts of a plant used for flavouring foods Roots Stems Seeds Rhizomes leafy plant parts (herbs)

The history…at a glance from the East India, Southeast Asia, and China • anise, basil, cardamom, cinnamon, clove, garlic, ginger, mace, mustard, nutmeg, onion, peppers, star anise, tamarind, and turmeric. Middle East, North Africa, and other parts of the Mediterranean • bay leaf, coriander, cumin, dill, fennel, fenugreek, rosemary, sage, sesame, and thyme

The colder regions of Europe • juniper and horseradish The Americas • allspice, annatto, chile peppers, chocolate, epazote, and sassafras

In the West, precious Eastern spices 1 were collected and treated like jewels 2 given as gifts 3 used for ransom or for currency when purchasing cows, goats, or sheep

The importance of Herbs and Spices 1. imparting flavour and taste (and other quality attributes such as texture, palatability) 2. food preservation 3. medicinal use

APPLICATIONS • Food, cuisines, alcoholic beverages and beers • cosmetics, perfumery and beauty and body care • use spices and herbs and their fragrant oils for the manufacture of soaps, toothpastes, face packs, lotions, freshness sachets, toilet waters and hair oils. • essential ingredients in beauty care as cleansing agents, infusions, skin toners, moisturizers, eye lotions, bathing oils, shampoos and hair conditioners, cosmetic creams, antiseptic and antitanning lotions and creams, improvement of complexion and purifying blood • Medicine/pharmaceutical use

Active plant constituents • Herbs and spices are rich in volatile oils give pleasurable aromas • Herbs may contain alkaloids and glycosides are of greater interest to pharmacologists.

Some of the main active constituents in herbs (Brown, 1995; De Guzman and Sienonsma, 1999) • • Acids – these are sour, often antiseptic and cleansing. Alkaloids – these are bitter, often based on alkaline nitrogenous compounds. They affect the central nervous system and many are very toxic and addictive. Anthraquinones – these are bitter, irritant and laxative, acting also as dyes. Bitters – various compounds, mainly iridoides and sesquiterpenes with a bitter taste that increases and improves digestion. Coumarines – are antibacterial, anticoagulant, with a smell of new-mown hay. Flavones – these are bitter or sweet, often diuretic, antiseptic, antispasmodic and antiinflammatory. Typically yellow, and present in most plants. Glycosides – there are four main kinds of glycosides. - cardiac: affecting heart contractions; - synogenic: bitter, antispasmodic sedative, affecting heart rate and respiration; - mustard oil: acrid, extremely irritant; - sulphur: acrid, stimulant, antibiotic.

• Gums and mucilages – these are bland, sticky or slimy, soothing and softening. • Resins – often found as oleo-resins or oleo-gum resins – they are acrid, astringent, antiseptic, healing. • Saponins – are sweet, stimulant hormonal, often anti-inflammatory, or diuretic, soapy in water. • Tannins – are astringent, often antiseptic, checking bleeding and discharges. • Volatile oils – are aromatic, antiseptic, fungicidal, irritant and stimulant.

Plant organs as spices

SPICE FORMS AND COMPOSITION Dried spices B Fresh whole spices A C Spices extractives SPICES Oleoresins (nonvolatiles & volatiles) Other extractives E D Essensial (volatile) oils

Thyme Saffron Cumin (jinten)

Caraway seed (Adas manis-anis) Dill Rosemary

Fennel seed Marjoram Fenugreek

Star anise (peka) Mustard seed Allspice (Jamaican pepper)

Black and white pepper Coriander/ Cilantro Nutmeg & mace

Horseradish Celery Leek

Some other spices • Galangal (lengkuas) • Turmeric (kunyit) • Chinese ginger, fingerroot karachai/krachai (Temu kunci) • Lemongrass (serai) • Bay leaf (daun salam) • Curry leaf (daun curry) • Cardamom (kapulaga)

References • Fisher, C. & Scott, T. R. 1997, Food flavours, biology and chemistry, The Royal Society of Chemistry, UK. • Meilgaard, M. , Civille, G. V. , Carr, B. T. 1999, Sensory evaluation techniques 3 rd edn , CRC Press Boca Raton. • Taylor, A. J. (ed). 2002, Food Flavour Technology, Sheffield Academic Press, Sheffield, UK. • K. V. Peter (ed). 2004, Handbook of herbs and spices, Volume 2 Edited by, Woodhead Publishing Ltd, Cambridge, England. • K. V. Peter (ed). 2001, Handbook of herbs and spices, Woodhead Publishing Ltd. , Cambridge, England. • Raghavan, S. 2007, Handbook of Spices, Seasonings, and Flavorings, 2 nd edn, CRC Press Taylor & Francis Group, Boca Raton, USA. • Taylor, A. J. , Roberts, D. D. (eds). 2004, Flavor Perception, Blackwell Publishing Ltd. , Oxford, UK.

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