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THE ESSENTIAL ROLE OF
SPICES
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Since
time immemorial, spices have played a vital role in
world trade, due to their varied
properties and applications. We primarily
depend on spices for
flavour and fragrance as well as colour, preservative and inherent
medicinal qualities.
India, with
its favourable climatic and soil
conditions for growing spices and other semi
tropical herbs, is in the fore-front
among the spice-producing countries. The
spices that India can
offer in abundant quantities
are Pepper, Ginger, Turmeric, Chilli,
Cardamom, Celery, Fenugreek,
Fennel, Cumin, Dill, Coriander, Cinnamon, Ajowan,
Cassia, Cloves, Nutmeg and Mace.
Spice extracts
were developed to meet the new
demands of the Food Processing Industry. They have the
following advantages:
- Consistency in flavour.
- Not affected by Bacterial contamination.
- Much longer shelf life.
- Easier storage and handling.
- Full release of flavour during cooking.
- Can easily be blended to achieve the desired
characteristics.
The
Food Industry across the
globe is turning more
and more to spice oils and
oleoresins to create
newer varieties of food.
New flavour systems
are being developed
to introduce new
products in the market and create competitive advantages. The
Indian spice oils and oleoresin
industry is engaged in continuous innovation
and upgradation of process and products to meet
the new global demand. |
 
 
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RELATIVE
FLAVOUR STRENGTH
Spice
: Oleoresin(1:X)
X(Average) X (Range)
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Capsicum (Chilli) |
-- |
10 50 |
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Cardamom |
15 |
8 25 |
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Celery Seed |
20 |
18 25 |
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Cinnamon |
25 |
17 40 |
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Clove |
15 |
5 18 |
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Coriander |
15 |
8 33 |
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Fenugreek |
35 |
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Ginger |
20 |
20 28 |
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Nutmeg |
12 |
2 17 |
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Pepper |
15 |
8 25 |
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Turmeric
(no colour value) |
25 |
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SPICE
PRODUCTS
Spice
Oils
On
steam distillation, the spices yield their volatile constituents.
The essential oils thus obtained are endowed with the
major part of the spice flavour and fragrance
properties.
Spice
oils, although characterised on the basis
of their physicochemical properties,
including glc and spectrophotometric
characteristics, are ultimately judged
by sensory and olefactory
evaluation.
Depending
on the final environment
of use for the spice
oil, the standards of quality
required will differ and this would
demand of the manufacturer to tailor oils to the
customers exact requirements.
Spice
Oleoresins
The
oleoresins,containing all the volatile as well as non-volatile
constituents of the spices,most closely represent the total flavour of
the fresh spice,most closely represent the total flavour of the fresh
spice in a highly concentrated form.
For
this reason oleoresins are the preferred
spice extract used for flavouring purposes. The oleoresins is produced
by extraction of the dry spices with an organic solvent / solvent
mixture. Whilst the choice of organic solvent is wide, it is usually
restricted to the proven solvents such as ethylene dichloride, acetone,
hexane, or alcohol. Special attention is always paid to the final stage
of preparation, to strip off residual solvent to ensure that any residue
in the oleoresin is minimal (always less than 30 ppm).
The
choice of solvent is very important as it governs the ratio of the spice
constituents that are extracted. From Table 3 each spice can be seen to
yield a range of oleoresins specified by their ratio of constituents. In
the case of turmeric, a highly coloured oleoresin with little
characteristic odour of the spice in solid form can be obtained.
Alternatively a very low-coloured product having the highly aromatic
smell of the ground Turmeric in a liquid state may also be produced.
Similarly different products can be obtained by selection of solvents
for chilli and black pepper. Decolourised oleoresins are also available.
Thus
tailored oleoresins can be made to meet most users requirements. The
oleoresins containing all the flavour elements of the spice, in highly
concentrated form provide a very economic method of flavouring products.
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Applications |
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Spice
oils and oleoresins can be used to advantage wherever spices are used,
except in those applications where the appearance or filler aspect of
the spice is of importance. The
above details provides guide levels of replacement for spices, and
suggested dispersion rate on to food carriers. In
addition to the benefit of standardisation, consistency, and hygiene
afforded by spice oils and oleoresins, there is a big potential in their
use of new product development. New flavours and fragrances are
constantly being sought to entice the consumer. This applies equally to
food products, medications, as well as other nonfood products. It
also illustrates the range of applications for spice oils and
oleoresins, specifying the areas, and the particular spice that is known
to have a contribution potential. |
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Food |
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Processed
Meats
The
use of spices, particularly pepper, in the manufacture of meat products,
is traditional to impart flavour and keeping quality to the products.
Typical seasoning mix for fresh sausages, for example, consists of
pepper, capsicum, ginger, nutmeg, plus herbs. For dry sausages and
pickled meats cardamom and coriander are also used.The move to use
oleoresins has been accelerated by the increasing size of the
manufacturing plants, where the use of spice extracts benefits
production quality, as well as easy handling and cost savings.The above
spices are used in the dispersed form of their oleoresin, with cardamom
and coriander in the form of their oils.
Fish
and vegetables
Seasoning
mixes for both fish and vegetables, and particularly pickled or brined
products such as herrings, contain a wide range of spices and herbs. The
use of oleoresins, particularly dispersed oleoresins on a soluble base,
will provide a means of easier preparation, reduced handling and costs.
Soups,
Sauces, chutenys, and dressings
The
increasing demand for convenience products available in the form of a
dry mix for ready reconstitution, has caused a rapid move from
conventional seasoning towards dispersed or encapsulated oleoresins and
oils.Oleoresins of celery, pepper, capsicum, are used in conjunction
with the oils of onion and garlic. Coriander and ginger extracts are
used in barbeque sauces. The use of the lesser known but highly
useful spices such as fenugreek broaden the new product opportunities.
Cheeses
and dairy products
The
use of spices in cheeses is established in Germany, including
"Quark". Spice extracts are unlikely to be uses in these
products as the spices provide the flavouring plus visual impact.However,
spice oils and oleoresins will have significance in processed cheeses
and savoury spreads.
Baked
goods
The
use of cardamom in baked goods in Scandinavia and Germany is
traditional. The baking industry generally uses ginger, cinnamon, and
nutmeg. The move from the spice to their oleoresin has been effectively
taking place for many years for ease of handling and simplicity in
manufacture. The use of spice extracts in cake fillings, biscuits, and
snack products is also increasing steadily.
Confectionery
The
use of spices and spices extracts in the confectionery area is rather
rare, but demonstration of the use of such material as cardamom oil and
other extracts in toffees, chocolates, and others, has shown that they
provide a very novel and pleasing confectionery ingredient new to the
market.
Snacks
The
flavouring is an essential component of the appeal of snack products,
and unusual because the flavour is often applied on the surface, either
by spray coating or dusting. For this purpose the seasoning mix has to
be capable of being applied in spray form, or powder. Oleoresins of
pepper, chilli, and celery, are widely used. Turmeric and chilli
extracts are used to provide colour.
Beverages
Spice
oils are used for the preparation of soft beverages, as for example
ginger oil in the preparation of ginger beer, etc. Some of the less
well-known spice extracts can be used to produce very pleasing soft
drink products as yet not widely known outside of local production in
countries where they originate. |
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Cosmetics
The
use of spice oils in the preparation of creams, soaps, shampoos,
lacquers, lipsticks, etc., is well known. However, some of the materials
available from India are as yet not widely used, not recognised as
providing means for a new dimension to cosmetic products.
The
growing preference for herbal, spicy, and spicy coniferous products like
shampoos and hair tonics are noted, yet such extracts as those of
cardamom and fenugreek are little heard of. The use of lesser known
spice extracts can provide new product appeal.
Perfumes
Perfumery
uses a wide range of essential oils and oleoresins from sources far and
wide, and yet some of the lesser known oils and oleoresins are
hardly used at all. Examination of the wide range of those available
from India could well provide a new basis of products of appeal.
Hygiene
products
Products
like toothpastes, mouthwashes etc., depend on essential oils to provide
their pleasing flavour, making them not only acceptable, but pleasant to
use.
In
cleansing materials, detergents etc., spice oils provide the aromatic
appeal in otherwise uninteresting and sometimes offensive notes
associated with some of the base products.
Aerosols
The
use of aerosols worldwide is increasing at a significant rate in
products such as air freshners, polishes, lacquers and many cleansing
agents, as well as waxes etc., All of these are perfumed with essential
oils to provide their pleasant and fresh aroma.
The
range of spice oils from India can make their contribution to new
product development.
Pharmaceuticals
Both
oils and oleoresins are widely used in pharmaceutical products, to
provide either pleasant taste or aroma to render the medicinal products,
which would otherwise be difficult to accept, pleasing and easy to use.
These include medications, skin creams, cold remedies, etc., |
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Conclusions
In
this brochure we have illustrated the potential benefits associated with
the use of spice oils and oleoresins, and particularly the wide range
available from India, many of which have not received the recognition
they deserve. The
use of these materials provides new products opportunities, as well as
product improvement, and most importantly cost savings. |
