FLAVOURINGS AND SEASONINGS

Spices and herbs give flavoring and seasoning to the dishes. To get effective results, not only should the food please the eye, but should also flatter or stimulate the palate. The success of cooking largely depends upon the help we obtain from flavoring and seasoning. The spice we use for this purpose should be used sparingly, as well as with skill. All palates may not crave for highly spiced food, yet majority of people demand that the food be moderately flavored with the right constituents. To use flavoring and seasoning rightly is a great accomplishment; the dish could be spoilt by being over seasoned. Seasoning should bring out the natural flavors of the main ingredients and blend with them. Seasonings as such have little or no nutritive value but are valuable for they give variety to the dishes and have medicinal value.

IMPORTANCE OF SPICES AND HERBS

HELP IN DIGESTION

From prehistoric times, spices have been used. Clove oil stimulates the flow of gastric juices; garlic, aniseed and asafetida are taken for better digestion, and to reduce the chances of hypertension.

USED FOR MEDICINAL PURPOSES

For toothache, clove oil relieves pain. Turmeric and oil applied on swellings and hurts, cures, as it is believed to have antiseptic qualities, etc. Garlic and saunf help digestion, ginger added to tea helps to cure colds. Turmeric added to milk is given to a person who is in a state of shock.

ENHANCE FLAVOUR

Dishes would be insipid and bland if the spices were not added, because they give a good flavour and stimulate appetite. The flavorings added should not be overpowering, but there should not be a suspicion that they have been added. This mental search for the flavour makes the dish more interesting. Monosodium glutamate is a flavour enhancer in meat and fish dishes. Cinnamon, bay leaf, nutmeg, saffron, pepper, cloves, etc. also enhance flavour. Monosodium glutamate is salt like crystals known as MSG. It is marketed under various brand names and is produced by a special process from wheat, Soya and sugar beet. It enhances flavour in the cooking of savory dishes.

IMPROVE APPEARANCE

Some of the spices give colour to the food and improve the appearance of the dish. Turmeric, saffron, coriander leaves, poppy seeds, ratanjot and colour to the food, which makes the dish interesting.

IMPROVE PALATABILITY

Salt is one of the important seasonings that enhance the taste of the food. It also brings out the flavour. The other seasonings that improve the palatability are pepper, chilies, poppy seeds, coriander seeds and paprika, etc.

ACT AS PRESERVATIVES

Many food are preserved for a longer time with the help of spices. Salt is used extensively for preserving - brine solution. Other spices that have the preservative quality are-turmeric, cloves, mustard, ginger, garlic, asafetida. Pickling is one of the forms of preserving. Spices that have flavorings and seasonings are: Garlic, ginger, cloves, cinnamon, cardamom, cumin seeds, mustard seeds, poppy seeds, nutmeg, asafoetida, coriander powder, mace, pepper, fenugreek, chillies, saffron, aniseeds, turmeric, paprika, caraway seeds, allspice, sesame.

Various herbs are parsley, celery, coriander leaves, thyme, tarragon, rosemary, mint, marjoram, sage, bay leaf, basil, chervil, caripatta etc.

Spices and herbs are available in different forms:

 Fresh.
 Dehydrated
 Powdered,
 Liquids Essences (concentrated) of spices. E.g. clove, Cinnamon etc.

Many combinations of spices in a powdered form are marketed today. E.g. chana masala, rasam powder, sambar masala for onions, garam masala, jal zeera masala, meat masala etc. This process retains original flavour and improves keeping quality and makes transportation economical and easy. Spices are also available in liquid form.