COMMERCIAL USES OF SPICES,

PROCESSING OF SPICES AND ITS

SCOPE

Jeeva.V,
2023533004,
M.Sc,Horticulture
 SPICES IN INDIA
• India is known as Home of Spices and also Land of
spices
• India – Largest producer,consumer and exporter of
spices
• China - second largest producer
• >90% for domestic consumption
• 109 spices - all over world
• India- 63 spices
• India is producing 5.4 million tonnes of spices from an
area of about 3.08 million ha
• India’s share of world spice trade by 20% by world’s
production, 30% of the trade in terms of quantity, 10%
in terms of value.
• Major spice, producing states are Andhra Pradesh
(19%), Gujarat (15%), Rajasthan (14.7%), Karnataka
(8%), Madhya Pradesh (7.7%) and Tamil Nadu (7%)
• In 2019-2020, the biggest buyers of Indian spices were
the US, followed by China, Vietnam, UAE, Malaysia,
UK, Germany, Saudi Arabia, Thailand and Sri Lanka
AREA AND PRODUCTION OF SPICES
EXPORT POTENTIAL
Spices in world trade (2020-2021)
 SCOPE AND IMPORTANCE
• India has diverse soil and climate & several agro-
ecological regions which provides the opportunity to
grow a variety of spice crops.
• It is low volume and high value crop.
• Spices exporters contributing to 12% of export from
agriculture and 1% of total national export earnings
• They are necessary part of Indian culinary preparations
especially for flavouring and seasoning of food
• Labor intensive so generate lot of employment
opportunities for the rural population.
• Flavors stimulate salivation and promote digestion,
have potential medicinal value.
• Having antibacterial and preservative actions
• Spices have been used in cosmetics and perfumery
industries. Spice oil are used for the manufacture of
soaps, toothpastes, talcum powder, vanishing
creams, mouth freshners, room freshners etc.
• The demand of Indian spice is very much in other
countries . Hence we have very much scope to meet
that demand by huge production.
VALUE ADDED PRODUCTS OF SPICES
 VALUE ADDED PRODUCTS OF SPICES

• Spice oil
• Spice oleoresin
• Ground spices
• Curry powder
• Consumer packed spices
• Improved processing technique
• Encapsulation of Spice oleoresins
 SPICE OIL
• Spice oil obtained by steam distillation
• The essential oil has major part of the flavor and
fragrance properties of the spices
• Spice oleoresins guarantee superior quality of flavor
and aroma
 FLAVOUR COMPOUNDS

• Clove : Eugenol, eugeneyl acetate

• Coriander: d-linalool, C10-C14-2-alkenals
• Cumin : Cuminaldehyde, p-l,3-mentha- dienal
• Fennel : Anethole, Fenchone
• Ginger : Gingerol,Shogaol, neral,geranial
• Mace : alpha-pinene,sabinene, 1-terpenin-4-ol.
• Mustard : Ally isothiocynate
• Nutmeg : Sabinine,a-pinene, myristicin
 FLAVOUR COMPOUNDS
• Allspice : Eugenol,ß-caryophyllene
• Anise : anethole, methyl chavicol
• Black pepper: Piperine,S-3-Carene, ß caryophyllene
• Caraway : d-carvone,carone derivatives
• Cardamom : a-terpinyl acetate, 1-8-cineole, linalool
• Cinnamon : Cinnamaldehyde,eugenol
• Chilli : Capsaicin,dihydro capsaicin
• Parsley : Apiol
• Saffron : Safranol
• Turmeric : Turmerone,Zingeberene, 1,8-cineole
• Oregano : Carvacrol,thymol
• Rosemary: Verbenone,1-8-cineole, camphor,
linanool
• Thyme : Thymol, carvacrol
• Peppermint:1-menthol, menthone,menthafuran
 SPICE OLEORESINS
• The complete flavor profile of the spice.
• Oleoresins can be defined as the true essence of the
spices
• Obtained from extraction of dry ground spices with
organic solvents like ethylene chloride, acetone,
hexane or alcohol.
 GROUND SPICES
• The spices are milled to the degree of fineness using
traditional and conventional grinders.
• A considerable heat evolved during the traditional
grinding resulting in loss of flavor.
• To overcome this, spices are to be milled at low
temperature by continuously feeding spices and
water into the milling zone.
GROUND SPICES
 APPLICATIONS
1.Straight spice powders (eg.Chilli powder, Turmeric powder,
Coriander powder, Pepper powder, Cumin Powder)
2.Culinary Powders (eg. Sambar Powder, Rasam Powder )
3.Masala blends (eg. Garam Masala, Chicken Masala, Meat
masala etc)
4.Seasonings and Tastemakers (eg. Snacks seasonings,
Masala munch, Green chilli masala, sour cream onion, mint
etc., and Pasta and noodles tastemakers etc.,)
5.Soup mixes blends ( Soup powders)
 CRYOGENIC GRINDING
• Cryogenic grinding is a method of powdering spices at
sub-zero temperature upto -196°C
• The herbs and spices are frozen with liquid nitrogen as
they are being ground.
• Solid materials are ground or pulverized by way of
hammer mills, attrition mills, granulators or other
equipment’s and pulverized using liquid nitrogen.
 ADVANTAGES
• Higher production rate
• Lower energy consumption
• Finer particle size,
• More uniform particle distribution,
• Lower grinding cost
• No heat generation
• An inert atmosphere thus eliminating the
possibility of oxidation.
 CURRY POWDER
• Curry powder refers to the powdered blend of
a number of spices for culinary purposes.
 CONSUMER PACKED SPICES
• Different packaging media are used according to
consumer preference.
• The commercial packaging media are glass bottles,
rigid plastic containers, metal containers and flexible
pouches
• Price of retail spice packs, 500-1500 % compared to
price of bulk
 IMPROVED PROCESSING TECHNIQUE
• Dehydrated Products
• Frozen or freeze dried
• Canned products
 Encapsulation of spice oleoresins
• When milled spices are stored, essential oil
evaporates
• Microencapsulation preserves these valuable
flavours, the milled products are microencapsulated
and then sterilized at a mild temperature to reduce
the germ count
• Advantages in Valuable spice constituents, consistent
flavor content, reduced germ content
 PROCESSING OF BLACK PEPPER
• Black pepper of commence is
produced from whole, ripe but
fully developed berries.
• After threshing, they are spread
on suitable drying floor for sun
drying. Berries are raked to ensure
uniform colour and to avoid
mould development.
• Drying takes about 3-5 days by
which time moisture content will
be brought down to 10-12 %.
• The dried berries are garbled,
graded and packed in double lined
gunny bags (Ganathi et al.,2018)
 BLANCHING
• Blanching berries in boiling water for one minute prior to drying
accelerates browning process as well as rate of drying.
• It also gives a uniform lustrous black colour to finished product
and prevents mouldiness of berries.
• But prolonged blanching should be avoided, since it can
deactivate enzymes responsible for browning process (Nybe,
2001).
• The black colour that pepper acquires on drying is due to
oxidation of colourless phenolic compounds present in skin.
• Dry recovery varies from 29 to 38 % among cultivars. Solar driers
and mechanical driers are now available for drying pepper.
 WHITE PEPPER
• Central Food Technology
Research Institute, Mysore,
India improved the method in
which fully mature but unripe
berries are harvested and
boiled in water for 10-15
minutes to soften the pericarp.
• After cooling, skin is rubbed off
either manually or
mechanically, washed and sun
dried to obtain white pepper.
• But white pepper produced by
this method gives pepper
powder of light green colour
due to gelatinisation of starch.
 Decorticated black pepper
• This is a form of white pepper
produced by mechanical
decortication of outer skin of
black pepper.
• Appearance of decorticated
kernel is inferior to
traditionally prepared white
pepper, but is satisfactory
when ground.
• Also the milling operation
requires considerable skill to
avoid excessive volatile oil
loss.
 Pepper oil
• Black pepper is crushed to
coarse powder and steam
distilled to obtain 2.5 to 3.5
% colourless to pale green
essential oil which becomes
viscous on ageing.
• It is used in Perfumery and
in flavouring.
• Oil can also be distilled from
white pepper but high price
of white pepper and low oil
yield do not favour its
commercial production.
 Pepper oleoresin

• Extraction of black pepper with organic

solvents like acetone, ethanol or dichloro
ethane provides 10-13 % oleoresin
possessing the odour, flavour and pungent
principles of spice.
• Piperine content of oleoresin is 35 to 50 %.
• One kilogram of oleoresin when dispersed in
an inert base can replace 15 to 20 kg of
spice for flavouring purpose.
 Green pepper in brine
• Bottled green pepper has
great demand in non-
traditional areas.
• The green colour is
maintained under the high
salinity of the steeping
liquid.
• The minimum salt level
should be 12%. The
addition of a small amount
of citric acid prevents the
discolouration due to
phenols.
Dehydrated green pepper
• Keeping the freshly harvested, despiked pepper in
boiling water for over 10 minutes deactivates the
bleaching enzyme.
• Treatment with sulphur dioxide reduces the chances
of darkening. As sun-drying destroys chlorophyll and
the green colour, to make dehydrated green pepper,
drying should be done in hot air or in a microwave
oven.
Frozen green pepper
• This is prepared using blast freezers. Such peppers, on
thawing, are almost equivalent to the fresh material.
Green pepper based Black pepper and white
products: pepper based products:
• Green pepper
• Green pepper in brine • Whole black pepper
• Bulk‐packaged green • Sterilized black pepper
pepper in brine
• Ground black pepper
• Cured green pepper
• Cryoground black
• Frozen green pepper
pepper powder
• Freeze dried green pepper
• Pepper oil and
• Dehydrated green pepper
oleoresin
• Green pepper pickle
• White pepper and White
• Mixed green pepper
pepper powder.
pickle
• Green pepper sauce
 PROCESSING OF CARDAMOM

Bleached cardamom
• Bleached cardamom is manufactured in some parts of
Karnataka. It is creamy white or golden yellow in
colour.
• Bleaching can be done either with dried capsules or
fresh capsules.
• Fresh capsules are soaked in 20 % potassium
metabisulphite solution containing one % hydrogen
peroxide for one hour.
• Drying of these capsules yield golden yellow colour.
For dry capsules, bleaching agents used are bleaching
powder, sulphur dioxide, potassium metabisulphite
and hydrogen peroxide.
• In the conventional method prevalent still in
Karnataka, bleaching of cardamom is carried out by
Cardamom seed and powder
• Cardamom seeds are obtained by
decorticating capsules. Cardamom powder
is obtained by grinding seeds.
Cardamom oil
• Produced commercially by steam
distillation of crushed fruits or powdered
seeds of cardamom.
• Oil percentage is 8-11. Main flavour
components of the oil are 1,8- cineole, a-
terpinylacetate, linalyl acetate and linalool.
• Relative proportions of these constituents
have a direct bearing on cardamom
quality.
• Cineole is responsible for camphoraceous
odour while other esters and alcohols give
pleasant fruity odour.
 Cardamom Oleoresin
• Cardamom oleoresin is extracted by steam distillation
from the seeds of the capsule
• A yellow liquid with a sweet-spicy, warming fragrance.
Used in the treatment of cramp, dyspepsia,
heartburn, vomiting, indigestion, griping pains and
halitosis.
• It is also used in the treatment of fever, pulmonary
diseases and digestive problems.
• Oleoresins of Cardamom are also employed as
carminatives, stomachic and laxative preparations. It
also fights against mental fatigue and nerve strains.
Cardamom:
• Bleached cardamom
• Decorticated seeds and seed powder
• Cardamom volatile oil
• Cardamom oleoresin
• Encapsulated cardamom
• Cardamom tea
• Cardamom coffee
• Cardamom soft drink mix.
 PROCESSING OF GINGER

Green ginger
• Fresh ginger, is consumed as a vegetable
spice, both when immature and mature.
• It is of lesser importance in world trade, but
in the local market it is a major commodity.
• For this purpose, green ginger rhizomes,
soon after harvesting are thoroughly
washed in water 2-3 limes to remove any
soil and dirt.
• Then, the damaged and diseased rhizomes
are separated and graded depending upon
the requirement in the market.
 Dried ginger
• In order to obtain a more pungent and
aromatic spice, ginger should be
harvested at the time of proper
maturity and dried properly.
• For this purpose, the harvested
rhizomes are soaked in water overnight
and rubbed well between to remove
the adhering soil. After thorough
cleaning, they are removed from the
water.
• The outer skin is removed with a split
bamboo with a pointed end, taking care
to see that only the outer skin is peeled
as otherwise the essential oil glands
beneath the skin will also get damaged
and thus the oleoresin will be lost. The
peeled rhizome is washed and
• The dry ginger is rubbed together to remove dry
foreign matter. This type of dried produce is
known as unbleached ginger. Depending upon the
variety, on an average, 16-25 kg dried ginger is
obtained from 100 kg green ginger, i.e., the yield
of dry ginger is 16-25% of the green ginger.
• Dried ginger forms the major bulk of international
trade.
• It is exported as whole or in split forms and is
ground at the consuming centres.
• It is also used for preparation of its extractives,
ginger oleoresin and ginger oil
Bleached ginger
• To prepare bleached ginger (white), the fresh rhizomes are
peeled off and soaked in 2 per cent lime water for about 6 hours.
• The produce is then removed and dried for 5-6 days and rubbed
with a piece of gunny cloth to give the desired dried appearance.
Preserved ginger
• This is prepared from immature rhizomes, mostly for export
purposes
1. Preserved ginger in sugar syrup
2. Dry or crystallised ginger, wherein ginger is impregnated with
sugar syrup, dried and coated with crystalline sugar and must be
harvested while they are still immature, tender, succulent, and mild
in pungency, usually under 7 months of age.
 Ginger oleoresin and essential oil
• Ginger oleoresin (3.5-9.5%) is obtained by the solvent extraction of ginger
powder
• using organic solvents like acetone, ethylene dichloride, etc.,
• It possesses the full organoleptic properties of the spice such as aroma,
flavour and pungency.
• It is a blend of oil and resinoids and finds similar applications as the ground
spice in the flavouring of processed foods.
• The oleoresin is also used in certain beverages and to a limited extent in
pharmaceutical preparations.
• On the other hand, ginger oil (0.5-3.0%) is distilled from the dried spice.
• The product is characterised by the aroma and flavour of the spice but lacks
the pungency.
• It finds its main application in flavouring of beverages and in the
confectionery and perfumery industries.
 VALUE ADDED PRODUCTS OF GINGER

Ginger oil, oleoresin, candy, preserves,

vitaminised effervescent ginger powder,plain
effervescent powder, starch from spent ginger,
ginger brandy, wine, beer, medicinal beverages,
encapsulated ginger oil, and dehydrated ginger.
 PROCESSING OF TURMERIC
CURING
• Cleaned fingers (approximately 50 kg) are taken in a
perforated trough of 0.9 m x O.5mx0.4 m size made of GI or
MS sheet with extended parallel handle.
• Perforated trough containing fingers are then immersed in a
pan, 100 litres of water is poured into the trough to immerse
turmeric fingers.
• Cooked fingers are taken out of the pan by lifting the trough so
as to drain water into the pan.
• Processing is to be done two or three days after harvesting. If
there is delay in processing, rhizomes should be stored under
shade or covered with saw dust or coir dust (Ganapathi et
al.,2015)
 DRYING
• Cooked fingers are dried in sun by spreading
them in 5-7 cm thick layers on bamboo mats
or on drying floor.
• During night, rhizomes should be heaped or
covered with any material. that provides
aeration. It may take 10-15 days for drying.
 POLISHING
• Dried turmeric has a poor appearance and a
rough dull outer surface with scales and root
bits.
• Appearance is improved by polishing outer
surface by manual or mechanical rubbing.
• Turmeric is also polished in power operated
drums.
• Yield of polished turmeric from the raw
material varies from 15-25 %
 Colouring
• The colour of turmeric always attracts
buyers. Thus, giving the required
colour externally to the rhizome is an
important step in the processing of
turmeric.
• For this, the boiled, dried and half-
polished fingers are placed in a basket,
which is shaken continuously in a
prepared emulsion.
• They are later sun-dried. The colour
emulsion comprises of alum (0.04 kg),
turmeric powder (2 kg), castor seed
(0.14 g) or sodium bisulphate (30 g)
and concentrated HC1 (30 ml)
Turmeric Value Added Products:
• Ground turmeric
• Turmeric oil
• Turmeric oleoresin
 PROCESSING OF CLOVE
• The appearance, size, content and
aromatic characteristics of its volatile
oil are the factors which decide the
quality of the dried spice.
• The best prices are obtained for
whole dried cloves of a good bold size
with a bright, uniform, reddish-brown
colour.
• The features mentioned above are, in
turn, influenced to a great extent by
the care taken in the harvesting,
drying, cleaning and sorting
operations, and the storage
conditions.
• Prior to drying, the buds are removed from the
stems and then piled in separate heaps for later
individual drying, during which, over-ripe cloves
and gleanings of fallen flowers are sorted out.
• Drying is undertaken as soon as possible, after
the buds have separated from the clusters.
• If the buds are left too long in heaps they will
ferment and the dried spice will have a whitish,
shrivelled appearance (Khoker cloves).
• In sunny weather, drying may take four to five
days to produce a brightly-coloured dried spice
• The correct stage of drying is reached when the
base of the bud is dark brown, and the rest of
the bud lighter brown in colour.
• On drying, the cloves retain about two-thirds of
their original fresh green weight.
• Clove-stem oil is obtained from the stems
attached to the buds and flowers, and bud oil
from the buds. The essential oil yield is 17- 19%
from clove buds, 6% from the clove stems and
2-3% from the leaves.
 VALUE ADDED PRODUCTS
• Clove oil
• Ground clove
• Oleoresins
• Clove-stem oil
• Clove-leaf oil
• Clove-root oil
 PROCESSING OF CINNAMON
Peeling
• Peeling is done with a small knife
with a round edge at the end.
• The cut stems or sticks are given
longitudinal slits from one end to
the other.
• By working the knife both ways, the
two halves of the entire bark are
removed.
• If the bark does not peel easily, the
sticks are rubbed in between hard
pieces of wood which enables the
easy detachment of the bark.
Rolling
• The barks are packed together
and placed one above the other
and pressed well.
• The length of the bark slip is
reduced to 20 cm, which are
then piled up in small enclosures
made by sticks.
• They are then covered with dry
leaves or mats to preserve the
moisture for the next day's
operation and also to aid in the
slight fermentation.
• Preservation of moisture is very
important for the subsequent
operation, known as piping
Piping
• After peeling and rolling, the slips (quills) are bundled
and taken to the piping yard for the piping operation.
• Three sticks are driven into the ground in such a way
that they cross each other at a height of 30 cm from
the ground level.
• This serves as a support to keep the fourth stick
resting on the knot.
• The operator sits down and places the slips one by
one on the fourth stick to scrape off the outer skin
with a small curved knife.
 Value Added Products of Cinnamon:
• Bark oil
• Leaf oil
• Bark oleoresin
 PROCESSING OF NUTMEG

• The fruits are split open, the outer fleshy portion is

removed, and the mace is manually separated from the nut.
• Then, the nut and mace are dried separately in the sun in a
drying yard. The mace should be dried for 10-15 days and
the nuts for 4-8 weeks till the kernel rattles within the shell.
• The scarlet-coloured mace gradually becomes yellowish-
brown and brittle when the drying is completed.
• The fresh pericarp can be used for making pickles, jams and
jellies.
Nutmeg and mace:
• Nutmeg oil and mace oil
• Nutmeg oleoresin
• Nutmeg butter
• Nutmeg (rind) pickle
• Nutmeg (rind) preserve from
slices
• Nutmeg (rind) preserve from
shreds
• Nutmeg (rind) candy
• Nutmeg (rind) sweet
chutney
 PROCESSING OF ALL SPICES
• The berries are spread out in the sun and turned
over with a wooden rake, so that they dry
uniformly.
• Drying takes three to twelve days. A good dry wind
accelerates the drying process.
• The end product should be bright brown in colour.
• The completion of drying is confirmed by sharp,
dry and crisp rattling sounds when a handful is
shaken close to the ear.
• Then the berries are cleaned by winnowing and
stored after removing any dust.
 Value Added Products
• Pimento berry oil
• Ground Pimento
• Pimento leaf oil
• Bark and Wood for Tannin
• Pimento Oleoresins
 PROCESSING OF FENUGREEK
Value-added products
• The value-added products of
fenugreek are fixed oil (7%),
volatile oil (0.02%) and Oleoresin.
• The fixed oil consists of fatty acids
like linoleic, oleic and linolenic
acids.
• It has marked drying properties.
The dried oil has a disagreeable
odour and a bitter taste.
• It is insoluble in ether and is
golden-yellow in colour. The
volatile oil is brown in colour and
slightly odourous.
 PROCESSING OF FENNEL
Distillation of Oil
• To obtain the maximum oil, the
fruits are crushed before distillation.
• The oil obtained from fruits by
steam distillation is a pale yellow-
coloured liquid with a characteristic
taste and odour.
• Two types of oil are recognized in
commerce:
(i) Sweet fennel oil from the fruits of
var., dulce
(ii) Bitter fennel oil from the fruits of
var., vulgare.
 PROCESSING OF DILL
Distillation
• The essential oil is extracted by steam distillation
from the herb, including the immature fruits and
also from the mature and separated fruits.
• The two oils, however differ in composition, odour
and flavour. The herb or 'weed' oil (isolated from
the above-ground parts, including the unripe seeds)
is preferred by the food industry, because of its
more 33characteristic dill herb flavour.
• The seed oil, with its high carvone content,
resembles the oil of caraway.
• During recent years, dill-herb oil has largely replaced
 VALUE ADDED PRODUCTS
• Dill-seed powder
• Dill-seed oil
• Dill weed (dill leaves)
• Oleoresin dill
 PROCESSING OF CUMIN
• The dried fruit or seed is crushed and distilled immediately to
obtain the essential oil; steam distillation is usually carried out.
• The oil recovery ranges from 2.5 to 4.5% older seeds yield lesser
oil. On an average, an oil yield of 25-30 kg/ha is obtained. The
volatile oil is colourless or pale yellow, turning dark on storage.
• The oil could also be extracted by the Super-Critical Fluid
Extraction (SCFE) process.
• Cumin oil is often adulterated with synthetic cumin aldehyde,
the presence of which in small quantities cannot be detected by
routine analysis, and higher percentages affect the optical
rotation. In addition to volatile oil, the seed also contains about
10% of fixed greenish brown oil with a strong aromatic flavour. It
is a semi-drying oil with an iodine value of 92.
• Cumin oleoresin is also obtained from the seeds.
PROCESSING OF CUMIN
Culinary and Medicinal benefits of Spices
 SPICE CULINARY USES MEDICINAL
BENEFITS

Cardamom It is used in most of the Used widely in

(Elaichi) Indian and other sweet pharmaceutical sector.
dishes to give a good Helps to control bad
flavour and smell. breath and digestive
disorder. A whole
cardamom chewed is
good for coping with
diabetes.

Asafoetida It is used for seasoning A good remedy for

food especially snacks and whooping cough and
has medicinal uses. stomach ache caused
due to gas.
 SPICE CULINARY USES MEDICINAL BENEFITS

Bay leaf It is used in cooking to Bay leaf oil possesses

add a specific flavour antifungal and anti bacterial.
to food

Cinnamon It is used for mainly It supports natural production

(Dalchini) for seasoning food and of insulin and reduces blood
preparing masalas cholesterol.
It prevents heart diseases,
defends against Parkinson’s
and Alzheimer’s diseases.
It also lowers cancer risk and
also acts as a mouth freshner.
 SPICE CULINARY USES MEDICINAL BENEFITS
Clove It is used as a cooking Clove oil is beneficial for coping
ingredient mainly for with tooth ache and sore gums.
seasoning or It is also beneficial remedy for
preparing Masalas. chest pains, fever, digestive
problems, cough and cold.

Coriander Coriander leaves as well as Used as an antispasmodic,

(Dhaniya) seeds are used in cooking. carminative, stimulant, and
In Ayurvedic medicine, it is stomachic.
used to treat nosebleeds, It can be used externally on
coughs, hemorrhoids, aching joints and rheumatism.
scrofulous, painful It is also good for coping with
micturation, edema, soar throat, allergies, digestion
bladder complaints, problems, hay fever etc.
vomiting, amoebic
dysentery, and dizziness.
 SPICE CULINARY USES MEDICINAL BENEFITS

Cumin (Zeera) Oil of cumin is used as It is a good source of iron

fragrances in perfume. and keeps immune system
The cumin seed is extensively healthy. As a medicinal
used in mixed spices and for plant, Cumin has been
flavoring curries, soups, utilized as stomachic,
sausages, bread and cakes. diuretic, carminative,
It is an ingredient of curry stimulant, astringent,
powder, pickles and chutneys. emmenagogic and
antispasmodic.
Smoke in a pipe with ghee,
it is taken to relieve the
hiccups
Curry leaves(Curry These leaves are beneficial
Patta) It is used as a main ingredient for reducing blood sugar.
for seasoning in some The dried leaves are
countries. extensively used in herbal
medicines.
 SPICE CULINARY USES MEDICINAL BENEFITS

Fenugreek (Methi) It is mainly used as a green Help lower blood sugar and
leafy vegetable and seeds are reduce the need for insulin.
used for seasoning and It also helpful for treating
preparing Masalas. diabetes and lowering
cholesterol. Fenugreek in
Digestive Aid
Fenugreek in Anemia - It is
useful in low blood pressure
and anemia because of its
high iron content.

Nutmeg (Jaiphal) It is used in powdered form for It is beneficial for the

garnishing and also for masala treatments of asthma, heart
preparation. disorder and bad breath.
It is used in soaps, perfumes
and shampoos.
 SPICE CULINARY USES MEDICINAL BENEFITS

Ginger It is used for giving a specific Supports healthy digestion

flavour to food and has many Contains at least 12 anti-
medicinal uses. aging constituents
Smoothes digestion.
Supports cardiovascular
function.
Reduces inflammation.
Enhances natural resistance
for cold and flu.

Saffron It is used for cooking as well as It helps to cope with skin

(Zaffran/Kesar) in beauty products. It is mainly diseases. It is a good remedy
used in sweet dishes. for cough, cold and asthma.
 SPICE CULINARY USES MEDICINAL BENEFITS

Pepper It is extensively used in It helps coping with cold,

cooking, especially for cough, infections etc. It helps
garnishing. to deal with muscle pains and
digestive problems.
Black Pepper has been used as
carminative, reducing stomach
and intestinal gas and has been
found to stimulate the activities
of the heart and kidneys.

Star anise It is used in cooking and for Star anise oil is beneficial for
(Chakra Phool) medicinal purpose rheumatism. It is helpful for
digestion and avoiding bad
breath
THANK YOU