0:16 Welcome to the week five session on uh basics of food and nutrition course. We are going to talk about spices and condiments which is yet another uh food category. At the end of this session, the student will be able to understand the classification, botanical origin, composition and active principles of major spices and condiments to explain the functional roles in food including preservation, antioxidant activity, color and digestion along with processing and FSSAI quality standards and also to analyze the health benefits of key bioactive compounds like curcumin capsicin allisonin ginger oil in food applications. Coming to the conceptual framework of
1:02 spices and condiments, we're going to divide the category as condiments and spices. Processed formulations combining the spices with acids, salts and other ingredients to enhance the palatability, shelf life and food acceptability are termed as condiments. Whereas spices are nothing but naturally plant derived ingredients which are rich in bioactive compounds like pepperine, curcumin, capsicin that contribute to the flavor, color, aroma, therapeutic properties. So when we talk about spices and condiments, they contribute to a important group of agricultural commodities that are virtually indispensable in our culinary art. So any cooking for that matter we do
1:49 without spices and condiments they go for a waste. So always uh our Indian cookery has these kind of spices and condiments in them. Spices are aromatic plant products. They are used in very small quantities to season the food. They are derived from roots, barks, seeds, fruits, flowers or leaves of plants and contain volatile oils especially essential oils. They are responsible for the characteristic aroma and flavor. Whereas condiments are substances that are added to the food to impart flavor, enhance the palatability and stimulate appetite. Thereby they are coming under condiment category. They include spices, herbs, sauces, vinegar
2:35 and relishious. So if you see the picture over there, the condiments are nothing but they aid in the preparation of the food which are used to add some flavor and the relishing the food. Unlike spices, they are not raw plant products but condiments are processed or pre-prepared mixtures. The types of condiments include uh vinegar, tomato ketchups, washesure sauce, soya sauce, mustard paste, mayonnaise, chili sauce, tamarind and asapotida which is the hing. Whereas the base includes as acic acid fermentation, tomatoes
3:21 uh which is nothing but uh vinegar is coming from acic acid fermentation. Tomato ketchup is from tomatoes. Washet sauce is from tamarind and vinegar. Soya sauce is nothing but the fermented soya bean. Mustard paste is coming from mustard powder. Mayonnaise is nothing but the oil and water emulsion used out of the egg yolk. Chili sauce from chilies. Tamarind from tamarind indica. Asapotida from ferula asapotida resin. So when we talk about vinegar which is the basic uh of our uh citric acid which is the uh acidic acid component by two-stage fermentation it is produced
4:06 because of from the alcohol yeast which converts to acetic acid and acettobacttor. The types of vinegar include malt vinegar, cane vinegar, wine vinegar, apple cider vinegar. They contain about four to eight percentage of acic acid and uh in in India the legal minimum is 4 percentage. These vinegars are used in pickling salad dressings and preservation and FSSI standard uh concludes a minimum of 4%age of aic acid in it. Tamarind which is commonly referred to as tamarind as indica. The pulp contains tartaric acid 14 to 20%age. Malic acid is also present. Citric acid is also present. And they also contain
4:54 reducing sugars from 30 to 40%age. They do have pectins and tannins in them. They used as a soaring agent, laxative and for metal polishing is also used. In Hindi it is called imi and in Tamil it is puly. We have the next category called asapotida which is the ferula asapotida. They are nothing but the olio gum resin from the roots which is obtained from the roots. They have give a pungent odor because of the volatile sulfur compounds and they also have feruic acid which is a bioactive compound present in them. They basically involved as a digestive stimulant antis-pspasmmoidic and carbonative.
5:41 These this particular asapotida is often adulterated with starch and shock. Next we move on to worster sh sauce. They are nothing but a fermented liquid condiment originated from England. They are prepared from tamarind, vinegar, molasses, ankovies, uh garlic, onion and a blend of spices. They undergo maturation for several months developing complex flavor compounds. They are used as a flavoring agent in gravies, marinades, soups and meat paste preparation. Soya sauce is a dark salty fermented condiment. It is produced from soya bean, wheat, water and salt.
6:28 Fermentation is carried out by aspiggillas ora followed by lactic acid and yeast fermentation. They contain amino acids, organic acids and melodenoids formed through myard reactions. They contribute the umami taste and dark color and a complex aroma. The extensive uh they are extensively used in Asian cuisines as a dipping sauce and it also helps in the as a flavor enhancer. Next we move on to mayonnaise which is commonly used as a spread in v variety of dishes. Semiolid oil and water imulsion condiment which is prepared from vegetable oil, egg yolk, vinegar or
7:14 lemon juice and salt. Egg yolk is used as an emulsifying agent here due to the presence of blesscin which is nothing but the phospitel colon present here. They are stabilized imulsion with oil droplets de dispersed in aqua phase and fssi standard says minimum 65% of oil content is present here. This mayonnaise is used as a spread dressing and a base for salad dressing. So when it comes to the processing and the forms of condiments, you can see uh there are different forms which are processed fermented ones which is obtained uh through microbial fermentation. Example would be vinegar, soy sauce and
8:00 sauce. Paste include ground or blended in tooth thick consistency include tamarind paste, garlic paste, mustard paste and all that. When we talk about sauce, it's the liquid or semi-liquid processed preparation. Examples include tomato, ketchup, chili sauce, soya sauce and all that. Emulsions include your mayonnaise which is the oil and water emulsions. There may be dried and powdered forms also dehydrated and powdered forms are available especially onion powder, garlic powder, dry mango powder or the amure powder. We have resin and extract category which is coming from olio gum resin extracted from plant source. Example asapotida
8:48 pickles from processed salt oil or vinegar. Example would be lime pickle, mango pickle and ging ginger pickle. So we have different adulteration that's coming up from these condiments like vinegar, tomato ketchup, soya sauce, mustard paste, tamarind mayion and all these adulterated products can be identified and we will be giving you some kind of a sample videos to ident understand the concept a little better. Storage of these condiments. When we talk about the storage, uh condiments are stored like liquid and
9:33 paste condiments in airtight glass or food grade containers to be used. It should be away from direct sunlight, heat and moisture to pre preserve flavor, color and shelf life. If the condiments are opened, they must be refrigerated below 5° C to prevent microbial spoilage, oxidation, and face separation. Especially imulsion based products like mayonnaise. Fermented condiments such as vinegar and self preserving uh self-preserving are being stod due to uh low pH and acidity. However, avoid storing acidic condiments in metal containers as they may cause corrosion
10:18 and flavor deterioration. Dry condiment forms like garlic powder, onion powder must be stored in airtight containers away from moisture to prevent from caking uh or any mold growth or loss of volatile aroma compounds. So storage of condiments is very important because only when you store it properly we will be able to use these condiments at right component uh position and right time. Coming to the health and nutritional uh significance of condiments. When we talk about vinegar the health benefit would be uh it helps in uh as an antimicrobial agent. It controls the glycemic index,
11:04 prevents uh helps in digestion. Tamarind again has health benefits like antioxidant. They have good laxative property and they are also having a liver protective property. Asapotida which is nothing but the hing is a carbonative and it also helps in uh as an antimicrobial and antis-pspasmmoidic property. Mustard paste uh the property would be all isothiocyenate and selenium. They act as an anti-cancer uh anti-inflammatory and anti- microbial property. Soya sauce has umami source and they help as an antioxidant. Tomato ketchup
11:50 the major bioactive compound is lycopine and a vitamin C in it and it also has good amount of antioxidant and cardoprotective activity. Lecithin coming from uh for mayion uh lecithin coming from egg yolk is a source of colon emulsifying phospholipids. Waret sh source is from tam tamarind polyphenols and spice bioactives. They form a major digestive stimulant and flavor enhancer also. So so far we have discussed about the condiments. Now we move on to the spices. Spices are divided as plant part especially uh we we have these seeds example is pepper and cumin. Bark is
12:38 nothing but uh cinnamon and cassia. Root or risome is nothing but ginger and turmeric. Flower buds we can see cloves and capers. Fruit or berry you can see cardamom, chilies coming under that category. Leaves curry leaves come under that category. Stigma or style is a saffron that you can see. Bulb category is garlic and onion comes under that category. So we can see all the plant parts are being uh classified as these uh different types of spices. Based on the flavor intensity uh we can divide the spices into mild spices, pungent spices, sweet or aromatic spices. So coming to the mild spices
13:24 category we have coriander, cumin and turmeric. Whereas pungent spices include chili, pepper, mustard and ginger. Sweet and aromatic spices include cardamom, cinnamon, cloves and nutmeg. These are coming under these type of uh spices category. Mild, pungent and sweet aromatic spices category. Based on the usage uh we classify again uh these kind of spices into coloring agents, flavoring agents, pungency agent, aromatic agent. When we talk about the coloring agent, they add color to the uh food. Example, common example would be turmeric, saffron and paprika.
14:10 Flavoring agents enhances the flavor to the food. Example would be cloves, cardamom and cinnamon. Pungency agents include pepper, mustard and chili. Aromatic gives the aroma to the food. Example cumin, coriander and fennel seeds. So we have these kind of spices having their basic active principle. So if you see black pepper has a compound called pip piperin or piperin which is giving a good uh property in it. Chili has capsicin in it. Ginger has gingerol, shoga, gol, gingeron. So these are some of the active principles present in these spices. Also
14:55 turmeric the common active principle is curcumin. For garlic it is allin. For cloves it is yugenol. For cinnamon it is cinnamaldihide. For cardamom it is 18ol alpha tarpenile acetide. For saffron it is uh croen, saffronol, picarroin. For mustard it is sinigrine. Alli isothioinate. For cumin it is cumin alihide. For fenugreek it is trionalin and d do dioskin. For nutmeg it is myraitin.
15:41 So coming to the uh basic of the spices which we commonly use in our day-to-day life. The first one I would go with is pepper. The common name is pepper and the botanical name is piper nigram. They are called as a king of spices and in India Kerala is a major producer of the spice. We have black pepper and white pepper. Black pepper comes from unripe berries and they are dried and that can be utilized for cooking. Whereas white pepper are the ripe berries and the outer skin is removed over that. The active principle present in that is piprin or pipin which is the alkyoid that gives a pungent uh
16:26 kind of feel to the food. Also contains javasin or pipidin. Essential oil coming under here is beta kerohylin. They are used in meat preservation beverages and also as a medicine. Next we go on to chilies. Capsicum anam capsicum futessence. So they are ma basically widely used spice globally. So capsicin is responsible for the pungency and the pungency is measured in coile heat units. These particular uh pungent spices are rich in vitamin C and vitamin A and they are having good amount of betaarotin in them. The red color is due to the capsanthin and caps
17:14 rubin. Paprika is the compound present in that and it's a mild chili powder you can see and gyne is a variety which has a high pungent flavor in it. Next we move on to turmeric which is a common uh day-to-day spice that we use in and out of the Indian cookery. It is coming under the risome category which belongs to the ginger beer she family. Active principle include curcumin which gives the yellow color to the spice. Curcumin is a potent antioxidant and an anti-inflammatory property. If you eat these kind of uh curcumin in good quantity, it helps you to prevent
18:01 from cancer. Studies have proven and it has been a very good effect on cancer especially. It also contains turone, gingerin moisture is about 13%age. Curcumin content is approximately 3 to 5%age. They used as a color additive in food industry because they add colors to the particular uh food item. They are basically a very good anti-inflammatory, antimicrobial and antioxidant property. They are used in meat and diary preservation basically. Next we move on to ginger which is again commonly used in our day-to-day life. Ginger is common name is ginger official.
18:48 The active principle present here is allisonin dial thioulsulfinate. They are formed enzyatically. Alen plus alinase gives allisonin. When the garlic is crushed or cut you get this alen which is a major component is alysin. Ginger has uh antimicrobial, antifungal and hypocalamic properties. So if you take a good amount of ginger in your diet, you are away from any antifungal uh infections I mean any fungal infections because it has antifungal properties. It contains selenium and flavonoids. The order due to dial dulfide and dial tulfide. So you can see
19:34 ginger gives you a kind of odor. It is used in medicine. In most of the cases they say especially in homeopathy and all that they give you a ginger juice and along with the medicine that they you will be asked to take. It is used in medicine and it reduces the LDL cholesterol and uh it also helps in improving your blood to some extent. Claus uh which is uh again used in our day-to-day life especially when it is when it comes to our flavoring agent in biryani and all that. So claus is nothing but sigm aromaticum they are coming under uh flower but category. Yugenol is essential oil about 70 to
20:20 90%age is present in gloves. It gives you that characteristic aroma and it has good antiseptic property. It also contains acetyluganol beta karaopylin. So when we talk about claws, it's commonly used as a dental analogist especially when people have dental issues, pain in the tooth. Claw oil and claws are commonly used. They have good amount of an antioxidant property. Ugan oil scavenges the free radicals and they form an excellent antimicrobial and antifungal agent. Cinnamon which is again coming under uh a common uh spice category. True
21:07 cinnamon comes from thin inner bark and they are very milder in um texture. Casaya is a thicker bark which has strong flavor and high calarin content in it. The active principle present here is cinnamaldihide which has about 60 to 90%age of essential oil. So this is the thin one and this is the thicker one. Also contains yugenol and karin. It is also used as an hepattotoxic condition. Sometimes if it is excessly used it leads to kind of liver toxicity. So you have to use it moderation. It has good anti-diabetic property. That means it improves the insulin sensitivity and it is good for people with diabetes also.
21:54 So you can make the cinnamon into powder and mix it with something and give that will help them to reduce the sugar content in their blood. Next we move on to cardamom which is also called as the king uh queen of spices. Our king of spices is nothing but pepper. Whereas the Q our queen of spices is a cardamom which is the alteria cardamom. It active principle is 18 synol ecol and terinal acetide. There are two types which is a small and the large one. The volatile oil present is about 3 to 8%. It is used in confectionary beverages and perfumes. Also it is a carbonative and it is a digestive stimulant. So if you see
22:41 cardamom helps in the digestion also. So that's a common of the spices. And next we move on to the very expensive spice in the world which is the saffron which is very uh expensive and it is used in biryanis, sweets, beverages and also as a medicinal herb. It is derived from the dried stigma of the crocus flour. Approximately 1 lakh 50,000 flowers per kg only we get this saffron. It kind of gets the yellow red color from crossen. Saffronol is a characteristic aroma which comes from picarro crossen degradation. Picarro coren gives a bitter taste also if you consume that if you see. So that come
23:29 that's the saffron for you. Next we move on to mustard which is used as a seasoning to our day-to-day life. The active principle is sinigrine and they are hydrayed by enzyme myioinace alle isothiocyinate which gives a pungent u kind of feel and reaction occurs only when the moisture is present. The mustard oil is having aerosic acid which is in high level. It's mostly used in pickles. Emulsification as such. Next, we move on to fenugreek which is also our common uh seed which we commonly consume in our day-to-day life. It gives you the bitter
24:15 taste due to the trigonal and uh diosin. It is rich in galacto manan which is a soluble dietary fiber. If you see fenugreek is very good in preventing diabetes or u when a person is diabetic if you take fenugreek it will reduce the blood sugar levels cholesterol levels and all that because of the fiber present in it. Four dihydro four hydroxy isolucin is an amino acid which helps in uh maintaining the insulin levels here. It is also used as a lactog. That means when you consume good amount of fenugreek, it will increase the milk secretion for a lactating mother. Next we move on to coriander
25:01 which is also commonly being used. It's rich in vitamin C, K and folate. Its seeds are uh having good carbonative and digestive property. So next we move on to the cumin. Uh the active principle present here is cumin alihide. Cumin is very good for uh digestive disorders and it acts as ancarinative. Cumin is nothing but jeera. Jeera water is good for uh indigestion. Coming to the processing and the forms of spices. Mostly these spices are either used as powder or oil or food industries. So these are listed here in this particular table column as you can see. And we have uh different adulteration or adulterations that can happen with these
25:47 spices. So that is also being given listed here. Chili powder is being adulterated with brick powder or some kind of a sudan dye. Uh it can be detected uh via these kind of test. Turmeric is adulterated with metanel and chalk. Pepper is being adulterated with papaya seeds and light berries. Saffron is adulterated with safflower and turmeric. Whereas coriander powder is adulterated with dunk powder or dried leaves. Asapotida is adulterated with starch and chalk. And we have these different test to identify these adulterated products. So you can see how an adulterated product and normal product will look like.
26:33 And this is how it is being tested. And you can find out the adulterated pepper and density test. Here you can see how the colors are being different. Here and even coriander powder you can identify with this smell and other test and asafid also you can identify with this particular test. When we talk about storage, spices have to be stored properly just like condiments. Storage to be done in airtight containers away from light, heat and moisture. The whole spices can last up to 3 to four years if we properly store it. Whereas the ground spices can be uh stored up to 1 to 2 years. If we avoid moisture, we can
27:20 prevent from caking or mold growth and also proper lighting should be there in order to uh uh avoid the destruction of volatile oils and pigments. Mostly the recommended uh storage is cool, dark, dry storage. Glass and tin containers are preferred for storing the spices. Coming to the health and nutritional significance of these spices, as discussed before, uh there are different properties and health benefits to these spices. Turmeric is a very good anti-inflammatory, anti-cancer and antioxidant property. Garlic has an cardoprotective property. Ginger has an anti-nausea and anti-inflammatory property. Fenugreek has anti-diabetic and hypademidic property. Cinnamon has
28:07 anti-diabetic and antimicrobial property as well. Chilies have got an analogistic and thermogenic property. Cloves are very good as anti antiseptic and antioxidant. Pepper enhances the bioavailability of curcumin by 2,000 percentage. So when we talk about the functions of spices and condiments in food, they give the flavor because of volatile oils and olio resins. They impart the color because of turmeric if you see we get the yellow color. Chili powder will give red color. Saffron gives an yellow orange color. Appetite is stimulated because of spices and condiments in the diet. The pungent principles will stimulate the gastric secretions in them. When we have the preservation
28:52 properly, we can identify that they help in antimicrobial property. Similarly, antioxidant property activity comes from curcumin, yugenol, capsicin. The they aid in the digestion especially cumin, fennel and coriander because of the carbonative property. They can have the texture modification especially mustard as an emulsifier in sauces. Therefore, with regard to the spices and condiments, they contribute significantly to the food science through their active principles. They impart flavor, color, pungency, aroma and preservation to the food. The bioactive compounds such as curcumin, capsicin, pepperin, allisonin form the
29:38 scientific basis for the culinary, functional and healthpromoting applications. Regular consumption of these spices offers are proven to have antioxidant, antimicrobial and anti-inflammatory properties and also have some anti-diabetic benefits which support their role in functional food development. Proper storage, processing and adherance to the FSSAI standards ensure the quality, purity and safety of these spices and condiments for consumer health. Those spices and condiments are used in lesser quantities. They add lot of health benefits to you and they have bioactive compounds present in these spices are really good and they are got
30:23 enormous health benefits to our body. Thank you. Happy learning. Heat. Heat.
