Spices And Condiments

Spices are dried seeds, root, bark or other vegetable matter. These are used extensively in many countries as flavouring agents in food preparations. Spices and condiments contribute very little value to the diet. Because they are consumed in small quantities.

Difference between the spice and condiment is, condiments are added to the food to enhance the flavour and taste of the daily dishes like salt, pepper, vinegar, sauces, ketchups and dried herbs. Where as spices are used as a flavouring agent or as a preservative, it includes leave, fruit, seed, root, bark, bud, berry, flower or vegetable substance.

These spices and condiments also increase the acceptability of the cooked food and make them more appetising. Spices are high in flavor yet low in fat, calories and sodium. Adding these to food items may improve the taste and can create new taste or flavour to the food.

Uses Of Condiments:

Improvement Of Taste And Flavour

Effects On Appetite And Digestion

Effect On Intestinal Natural Flora

Harmful Effects Of Excessive Amounts Of Spices

Condiments and spices such as chillies, turmeric, coriander seeds, fenugreek seed ect., are used in curry powders like rasam powder, garam masala powder, sambar powder ect., are used as flavouring agents in cooked rice before consumption in INDIA. Spices are also used to increase the flavour in non-vegetarian curries like meat and fish preparations and also in vegetable preparations.

Spices and condiments improve the flavour and acceptability of different food preparations. Some factors present in these act on the mucous membranes of mouth, intestines and also stimulate the digestive juices. For eg: garlic and asafoetida when added in our diet helps to reduce the intestinal flora and prevents flatulence.

Some active spices like chili’s, black pepper, asafoetida possess strong pungency. If we used these in excessive amounts they may cause irritation of the mucous membranes and may also lead to cause peptic ulcer and duodenal ulcer in human beings.