Herbs and spices

Materials for flavoring may be divided into several groups. The most common groupings are either natural or artificial flavorings. Natural materials include spices and herbs essential oils and thek extracts, concentrates, and isolates fmit, fmit juices, and fmit essence animal and vegetable materials and thek extracts and aromatic chemicals isolated by physical means from natural products, eg, citral from lemongrass and linalool from hois de rose. 

Spices and herbs can play an important indirect role in good nutrition. They are not high in nutrient values, but they help to increase the appeal and satisfaction of foods that are highly nutritious. Spices do contain fat, protein and carbohydrates, electrolytic minerals, iron and B vitamins, and others, but even the highest calorie spice, poppy seeds, contains only two to three calories per serving in normal use (12). 

Spices and herbs contain no nutritionally essential chemicals of consequence, but they do contain hundreds of organic compounds which impart flavors, aromas, and colors. Here, people deliberately expose themselves to an abundance of unusual chemicals largely for aesthetic... 

In the search for environmentally benign chemicals that might deter birds such as starlings, crows, or pigeons from roosting en masse, spices and herbs such as rosemary, cumin, and thyme look promising. In some experiments, the birds feet were immersed in oil extracts of the spices. Starlings also avoided perches treated with starch mixes of (R)-limonene, (S)-limonene, (3-pinene, or methiocarb. The first three occur in rosemaiy, cumin, and thyme (Clark, 1997). 

The extraction result is further influenced by the moisture content. For spices and herbs this concentration should be in general between 8 and 15 %. At higher values the water is extracted preferentially and/or the co-extraction of polar substances is at a low level. Low... 

For a multipurpose plant for spices and herbs the following operating conditions and pressure ranges are applicable ... 

These plants, with the greatest number of industrial application so far, are used mainly for the extraction of plant materials such as spices and herbs. The extraction volumes are in the range of 200 to 800 1 in which, in most cases, cascade-mode operation with 2 to 4 extractors is applied. The design pressure-range is up to 550 (800) bar. Fig. 8.1-2 illustrates a multipurpose extraction unit for spices and herbs. 

Figure 8.1-2. Multipurpose extraction unit for spices and herbs (archives NATEX)...

The spices and herbs most commonly used in Europe are listed in Table 9.6-1, indicating the characteristic components of each as well. There are several commercial plants using carbon dioxide to extract flavour, aroma and other valuable components from plants, such commercial production is also indicated in Table 9.6-1. 

Higher stability compared to natural spices and herbs, which lose the volatile, essential oil by evaporation, polymerization and oxidation. 

Figure 9.6-4. shows a flow-sheet of a multipurpose spice and herb plant... 

The colouring matters of spices and herbs belong to one of the following categories ... 

The antioxidant activity of rosemary and sage (leaves and extracts) were most effectively investigated [96,97], Traditional extracts of spices and herbs are obtained by steam distillation (essential oil) or by extracting the botanical with solvents such as alcohol, hexane, or acetone, and removing the solvents by evaporation. The SFE process for production of the inherent natural antioxidants is now the most gentle and effective method [70],... 

In traditional mead, small amounts of fruits, spices, and herbs are added, but their incorporation should not mask the honey flavor and aroma (McConnell and Schramm, 1995). According to method of production, mead can be classified in different ways. Pyments, cysers, melomels, and metheglin are meads that include the addition of grapes, apples, other fruits, and spices, respectively. Spiced pyment can be classed as a hippocras (McConnell and Schramm, 1995). 

The review gives comprehensive information on the historical developments and technology of vermouth production, the various spices and herbs used in its production, and its quality characteristics. In addition, the chapter also discusses the commercial potential of nongrape fruits in vermouth production. 

The infusion of spices and herbs not only gives vermouth its unique flavor and aroma but also imparts medicinal properties. Some of the benefits ascribed to vermouth are given in Table 8.1. Feher and Lugasi (2004) compared the antioxidant characteristics of young vermouth with three red, three white, and one rose wine. Consumption of one unit (100 mL) of vermouth provided 220 mg polyphenolics, whereas wine in the same quantity was reported to have 35 mg. Polyphenolic compounds are reported to play a substantial role in protection against oxidative stress. 

Brandy or alcohol extracts of spices and herbs may be used for flavoring vermouth (Rizzo, 1957). Spices like anola, and ginger are known to possess medicinal properties, as well as antimicrobial activities (Joshi and John, 2002). The precise details of extraction differ among manufactures. The more important botanical constituents include coriander, cloves, chamomile, dittany of Crete, orris, and quassia. Additional flavorant may include allspice, angelica, anise, bitter almond, cinchona, coriander, juniper, nutmeg, orange peel, and rhubarb. 

TABLE 8.4 Spices and herbs used in the preparation of plum vermouth... 

Sensory quality is important to the final acceptance of any product. In case of vermouth, the type and quantity of the spices and herbs are particularly central to its sensory attributes. Nonetheless, alcohol and other constituents are also critical. For example, plum-based vermouths were considered optimal at 15% alcohol (Joshi et al, 1991), and apple-based vermouths preferred at 5% alcohol, 4% sugar, and 2.5% spices extract (Joshi and Sandhu, 2000). 

Spices and herbs have played a dramatic role in civilization and in the history of nations. The delightful flavour and pungency of spices make them indispensable in the preparation of palatable dishes. In addition, they are reputed to possess several medicinal and pharmacological properties and hence find position in the preparation of a number of medicines. 

Verghese, J. (1 996) The world of spices and herbs. Spice India 12-20. 

Nakatani, N. (2003) Biologically functional constituents of spices and herbs (2002 s JSNFS award for excellence in research). Journal of Japanese Society of Nutrition and Food Science 56(6), 389-395. 

Christensen, R.E., Beckman, R.M. and Birdsall, J.J. (1968) Some mineral elements of commercial spices and herbs as determined by direct reading emission spectroscopy, journal of the Association of Official Analytical Chemists 51,1003. 

Anon. (1 977) Composition of Foods Spices and Herbs. USDA Agricultural Handbook 8-2, Washington, DC. 

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