These three sweet spices, with multiple benefits beyond their flavor, have long been valued in India and across Asia
By Lakshmi Sridharan, San Jose
Spices were prized in europe for many centuries, not only for their culinary uses but also for medicinal properties and fragrance. At one time, a pound of cloves could cost half a months wages for a laborer, while a single nutmeg in the 15th century sold for a weeks worth. Small wonder, then, that the spice trade drove the Europeans to open sea routes to India and eventually Indonesia. That trade dramatically changed world history and ultimately contributed to British rule in India. In this article well explore three key spices: cardamom, cloves and nutmeg.
Cardamom
Cardamom, Elettaria cardamomum, a member of the ginger family Zingiberaceae, is indigenous to India. Turmeric and ginger, also widely used spices, belong to the same family. Cardamom is native to the moist evergreen forests of South India, growing wild between 2,500 and 5,000 feet in the Western Ghats mountain range, which runs along Indias western coast from Maharashtra to Kerala.
Green cardamom, often called true cardamom, is native to these mountains and is chiefly cultivated in Kerala, Karnataka and Tamil Nadu, with smaller production in parts of northeastern India, such as Sikkim and Assam. Black cardamom (Amomum subulatum), also known as greater or Nepal cardamom, originates in the eastern Himalayas. It is cultivated primarily in eastern Nepal, Sikkim, the Darjeeling district of West Bengal and Bhutan, as well as parts of northeastern India.
In addition to volatile oils and fiber, cardamom contains trace minerals including calcium, phosphorus, sodium, potassium and iron, as well as vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin C (ascorbic acid), niacin and small amounts of vitamin A.
Cardamom is widely used as a culinary spice, especially in desserts, rice pilaf and biryani in Indian cuisine. North Indian cuisine uses cardamom in a variety of dishes, including sauces. The seeds are aromatic, with a characteristic warm, slightly pungent taste. It is used for flavoring curries, cakes, bread, liqueurs and for other culinary purposes. In Arab countries, cardamom is added to coffee and tea. In medicine, it is used as an aromatic, stimulant, carminative and flavoring agent.
Cardamom has long been valued in traditional medicine. Studies suggest it may help support healthy digestion and blood sugar regulation. It contains compounds with anti-inflammatory and antioxidant properties that help neutralize harmful free radicals. Traditional medicine has also used cardamom to support heart and respiratory health and to promote oral hygiene. Some laboratory studies indicate that cardamoms natural compounds may have anticancer potential.
Clove
Clove (Syzygium aromaticum), family Myrtaceae, is an ancient spice. It is indigenous to the Moluccas, or the Spice Islands, part of what is now Indonesia. The British East India Company first cultivated cloves in India around 1800 ce in its spice garden at Courtallam in Tamil Nadu. The clove-growing regions in India today the Nilgiri, Tirunelveli and Kanyakumari districts of Tamil Nadu; the Calicut, Kottayam, Quilon and Trivandrum districts of Kerala; and the South Kanara district of Karnataka. The major producers of this spice today are Indonesia, Madagascar, Tanzania (especially Zanzibar) and the Comoros.
Clove, the dried unopened flower buds of the evergreen tree, is known for its flavor and medicinal value. In all Indian homes, clove is used as a culinary spice, as its flavor blends well with both sweet and savory dishes. It is used for flavoring pickles, curries, ketchup and sauces. It is highly valued in medicine as a carminative and aromatic stimulant. In addition to volatile oils, clove contains fiber and trace amounts of minerals such as calcium, phosphorus, iron and potassium, as well as vitamin B complex (including niacin), vitamin C and vitamin A.
Because of its stimulating properties, it is used as one of the ingredients for betel chewing. In Java, clove is used in the preparation of a popular type of cigarette known as kretek.
Clove oil is used in perfumery, pharmaceuticals and the flavoring industry. The chief constituent of the oil, eugenol, is widely used in perfumes. The food processing industry uses clove in both whole and ground forms in a variety of preparations. Clove oleoresin is also increasingly used in food processing.
Nutmeg
Nutmeg, Myristica fragrans, is a tropical evergreen tree of the family Myristicaceae. The tree produces a fruit from which two spices are derived: nutmeg, from the seed, and mace, from the surrounding red aril. The tree is native to the Moluccas of Indonesia. In India, Kerala (often called the spice garden of the country) leads in nutmeg production. Other tropical regions cultivating nutmeg include Karnataka, Tamil Nadu and Maharashtra.
Nutmeg contains small amounts of carbohydrates, protein and dietary fiber, along with vitamins A, C and E and minerals such as potassium, magnesium, calcium and iron. Nutmeg also contains phytonutrients such as beta-cryptoxanthin and beta-carotene.
Nutmeg essential oil is used in the cosmetic industry, in natural flavoring extracts and in perfumes. It acts as a natural preservative due to its antibacterial and antioxidant properties. As a preservative, it inhibits microbial growth, oxidation and rancidity.
The seeds of the nutmeg fruit are used in culinary, medicinal and cosmetic applications. Nutmeg is widely used as a flavoring agent in baked products, confectionery, meats, puddings, vegetables and beverages. It is used in curry powders, teas and soft drinks. In the Middle East and India, it is commonly used in sweet dishes, while in European cooking it is used in both sweet and savory dishes, flavoring custards, cakes, potatoes, meats, eggs, spinach, soups and sauces.
Nutmeg has been used in traditional medical systems across many cultures, including in Arabia, India, China and among Jewish communities. It has been used to regulate vomiting and bowel movements and to treat conditions such as tuberculosis, colds and fevers, as well as respiratory disorders.
Nutmeg is also reported to have anthelmintic properties and has been used in treating skin conditions such as eczema and scabies. It has further been used to address inflammatory disorders, joint and muscle pain and liver ailments. Nutmeg oil has been applied traditionally for kidney stones, kidney infections, diarrhea, rheumatism and cholera, and in the treatment of nervous disorders and dizziness. Medicinal use should, of course, be approached with caution and due research.
Cardamom, nutmeg and cloves are widely available in grocery stores and are easy to incorporate into cooking.
Pineapple Kesari Preparation time: 40 minutes. Serves: 6 Ingredients 1/2 cup ghee of good quality 1/2 cup peanut oil 1/2 cup dried raisins 1/2 cup cashews 1 tsp saffron 1 cup pineapple pieces 1 cup semolina 2 tsp cardamom powder 3/4 cup sugar a pinch salt Method Peeling the pineapple can be a bit difficult. Use a knife and slice off the thick rind and remove the “eyes.” Cut the flesh into small cubes. Soak the saffron in two tbsp hot water until it releases a nice reddish-orange color. Use a heavy-bottomed saucepan over medium heat. Mix the ghee and oil, pour into the pan and heat gently. Set aside half of this mixture in a separate bowl. Fry the cashews and raisins on low heat for one to two minutes, until the raisins swell and the cashews turn golden brown. Add the semolina and stir-fry for three to four minutes until it becomes aromatic and lightly golden. Stir in the saffron, pineapple, sugar and salt. Add 2 cups of boiling water, stirring constantly to avoid lumps. Add the reserved ghee mixture and stir well. Add the cardamom powder and mix. Cover and simmer on low heat for five minutes. Turn off the heat, stir and let rest for ten minutes before serving. Share and enjoy.
About The Author
Lakshmi Sridharan is an American scientist of South Indian origin who lives in San Jose, California, with her husband Tim. As a freelance writer, she enjoys sharing with others her knowledge in plant science, culinary science, her experience in gardening and cooking as well as Indian culture and traditions.