Turmeric

Products and Uses

Turmeric is available in the market as in a whole dried form or in a powdered form. It is also used as an ingredient in the preparation of curry mixtures. Oils and oleoresins are extracted from turmeric which is mainly used as a coloring and flavoring agent in the food industry.

Turmeric is mainly used as a flavoring and coloring agent in the food industry. It is also used as a coloring in textiles and preparation of specific paints. In Ayurvedic and Chinese medicine turmeric is a common ingredient. In India turmeric is largely used as a disinfectant in the day to day life and in religious ceremonies.

Standard quality Specifications

Source: SLSI

Medicinal and Chemical Properties

The main chemical compound in turmeric is curcumin. Curcumin content varies from 2-6% depending on the species, Agro climatic conditions

Red Chilies

Products and Uses

The chili pepper, is the fruit of plants from the genus Capsicum, members of the nightshade family. Chili is one of the most important cash crops grown in Sri Lanka, and is an essential ingredient in the Sri Lankan diet.

The substances that give chili peppers their intensity when ingested or applied topically, are capsaicin and several related chemicals, collectively called capsaicinoids.

A large extent under chili is cultivated in the dry zone especially in north central province and the intermediate zone. At present, major chili growing districts are Anuradhapura, Moneragala, Ampara, Puttalam, Vavuniya, Kurunegala, Hambantota and Mahaweli System H.

Pepper

Products and Uses

Pepper is largely produced as black pepper which is the dried whole fruit. White pepper is produced by removing outer pericarp and pepper is also available in crushed and ground forms. A small amount of green and ripened pepper is pickled in brine and dehydrated green pepper and preserved red pepper also traded. Pepper oil and oleoresins are also extracted marketed as value-added products. Pepper is mainly used as a spice and flavoring agent in the food industry. It also has industrial uses in perfumery and pharmaceutical industries.

Standard Quality Specification

Quality standards approved by the Sri Lanka Standard Institute are given below.

Medicinal and Chemical Properties

Bioperine is a standardized extract from the fruits of black pepper (Piper nigrum) or long pepper (Piper longum). Its piperine content is 95% or more, compared to only 3-9% found in raw forms of these peppers. Black pepper extract, containing Bioperine has been used extensively in Ayurvedic medicine to treat fevers, digestive disorders, urinary difficulties, rheumatism, neuralgia and boils. Bioperine enhances the bioavailability of nutrients. Due to its ability to increase the absorption of nutrients comprising nutritional supplement formulations, Bioperine has been termed a natural thermo-nutrient and bioavailability enhancer.

Cinnamon

Products and Uses

Cinnamon bark is largely available in the form of quills and making quills is unique to Sri Lanka. Quills are made by rolling the pealed bark and join several of them together to get a pipe like structure in the required length. Other than that pieces of bark are available as chips, quillings or featherings. Cinnamon is unique plant which has essential oil in leaves, bark and roots but chemical composition of them are completely different from each other. Essential oils are produced from both bark and leaves; major chemical in bark oil is Cinnamaldehyde and in leaf oil Euginol. Cinnamon is also available in pure ground form or as an ingredient in curry mixtures and pelleted form too.

Cinnamon is mostly used in cooking and baking. Cinnamon is a versatile spice which can be added to any food item such as salads, confectionaries, beverages, soups, stews and sauces. Cinnamon drink made by immersing pieces of bark in hot water is popular among Latin American countries. Cinnamon flavored tea is becoming popular. It is also used as a common ingredient in Chinese ad Aurvedic medicine. Cinnamon leaf and bark oils are used to flavor food products, in perfumery industry and in pharmaceutical industry.

Standard quality specifications

Quality requirements in cinnamon quills

 Specifications for cinnamon quills

Medicinal and Chemical Properties

Euginol is the main chemical ingredient in cinnamon leaf oil and Cinnamaldihide is present in cinnamon bark oil. However there are hundreds of minor chemical ingredients which give characteristic flavor and aroma in true cinnamon.

Cinnamon has been used for medicinal purposes and has been known as a healing herb since it is mentioned in Chinese botanical books that date back to 2700 B.C. In ancient Rome It had been used medicinally for cold and flu as well as for the problems of the digestive system. Recently, it has been studied for its ability to boost brain power, reduce blood clotting and its healing effects on the heart and colon. Recent studies have proved its ability to control type 2 diabetics by reducing blood sugar level and to reduce blood cholesterol level. In traditional society’s cinnamon is said to have used to relieve digestive upset, congestion, menstrual problems, stiff joints and muscles. It has said to been used as an anti-inflammatory agent and as a pain reliever to arthritis patients. Some studies had shown that cinnamon help to cure urine tract infections and to fight tooth decay and gum disease.

 

Clove

Products and Uses

Clove is largely used as dried whole buds. Ground clove is used for curry mixtures and clove oil is used for flavoring foods and in pharmaceutical perfumery industry.  Clove oil either can be colorless or yellow. If exposed to sunlight it may turn into dark color. Cloves are used either whole or ground to provide flavor for both sweet and savory foods in pickling and the production of sauces and ketchups. In medicine it is valued as a carminative, aromatic and stimulant. It is being used in cigarette industry as a flavoring agent. Clove oil is used in perfumes, in dentistry and a clearing agent in microscopy.

Standard quality specifications

The specifications given by the Sri Lanka Slandered Institute is as follows.

Medicinal and Chemical Properties

Eugenol comprises 72-90% of the essential oil extracted from cloves and the compound is most responsible for the aroma of cloves. Other important essential oil constituents of clove oil include acetyl eugenol, beta-caryophyllene and vanillin, crategolic acid, gallotannic acid, methyl salicylate, eugenin, kaempferol, rhammentin, eugenitin, oleanolic acid, sigmasterol and campesterol.  Clove is used in Indian Ayurvedic medicine, Chinese medicine, western herbalism and in the dentistry, where the essential oil is traditionally used as an anodyne (painkiller) for dental emergencies. Cloves have carminative effect to increase hydrochloric acid in the stomach and to improve peristalsis. Clove oil is used in various skin disorders like acne, pimples etc. and also used in skin burns , skin irritation and sensitiveness of skin.

 

Cardamom

Products and Uses

The pods can be used whole or split when cooked in meals. Otherwise, the seeds can be bruised and fried before adding main ingredients to the pan, or pounded with other spices as required. The pod itself is neutral in flavour and not generally used, imparting an unpleasant bitter flavour when left in dishes. Cardamom is used mainly in the East. Its commonest Western manifestation is in Dutch ‘windmill’ biscuits and Scandinavian-style cakes and pastries, and in akvavit. It features in curries, is essential in rice dishes and gives character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. At least partially because of its high price, it is seen as a ‘festive’ spice.

Other uses are; in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. Cardamom is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan. It is a flavouring for Arab and Turkish coffee which is served with an elaborate ritual.

Processing
Drying is done in hot air barns known as ‘Green curing’. Capsules are spread on shallow wire mesh bottomed trays and placed on shelves in the chamber at 45-50oC. Drying process will be over in about 35 – 40 hours in curing chamber. The trays may be racked over and their position interchanged every 10–12 hours.

After drying, capsules should be rubbed on wire mesh to remove stalks and then should be winnowed. Final product is stored away from strong sunlight and in black polythene sacks to preserve the color.

• Dried yield around 60kg /ha. But under good management 250 kg / ha.
• Standard quality specifications
• Cardamom is graded into following 5 categories according to the SLS 166:7980 standards.

Medicinal and Chemical Properties

Cardamom  is well known for its traditional pharmaceutical and food uses. This spice is especially famous for its seed pods with characteristic aroma and taste. Due to well-established gastronomic value and flavoring properties, cardamom is widely used as a flavoring and spicy ingredient in curries and confectionery products.

Due to the presence of a wide array of bioactives and volatile components with multiple activities, such as antioxidant, antihypertensive, gastroprotective, and antibacterial, this spice has significant potential for the development of value-added novel and processed functional foods and nutraceuticals.

Cardamom essential oil has aromatherapy potential is also useful for the digestive system. The major components present in cardamom essential oils are α-terpinyl acetate, 1,8-cineole, and linalool. This chapter focuses on the nutritional and traditional pharmaceutical aspects as well as the food science applications of cardamom, in particular its essential oil.

 

Nutmeg

Products and Uses

Nutmeg and mace are the main two products. Oils are extracted from both nutmeg and mace. Powdered nutmeg and mace is used in curry powders. Nutmeg and mace are mainly used for culinary purposes to flavor curries and other food products, confectionaries and bakery products. It is also used in the preparation of beverages and drinks. Nutmeg is used as an ingredient in Ayurvedic and Chinese medicine. (Uses of mace and outer rind is not mentioned.)

Standard Quality Specification

Nutmeg seed (with shell)

• Grade 1
• Grade 11
• W.P. (Broken, Wormy, Punky)

Nutmeg seed (without shell)

• Large
• Medium
• Small
• W.P. (Broken, Wormy, Punky)

Mace

• Grade I special – Molds and Insects: Shall not be more than 3% by mass in either grade
• Grade 1 – Molds and Insects: Shall not be more than 3% by mass in either grade
• Grade ll  –  Molds and Insects: Shall not be more than 8% by mass in either grade

Extraneous Matter: Shall not be more than 1% by mass in either grade

Goraka (Gambuge)

Products and Uses

The Goraka fruits are too acidic to be eaten raw. They are valued for their sundried rind which is widely used in Sri Lankan and Indian cooking. The ingredient is used in place of lime and tamarind in Indian sub continental cooking and is commonly known as Gambooge, Malabar Tamarind and Fish Tamarind. It is an essential ingredient in all the seafood loving kitchens in Sri Lanka. The dried fruit is used as a souring agent in South Indian and Sri Lankan famous fish curries and other seafood preparations.The dried Gorakarinds are used along with salt for washing seafood prior to cooking. Goraka is known to destroy histamine in fish by 80%. Gorakais also used as a preservative. Goraka is a key ingredient in preparing “Fish abulthiyal” which has a shelf life of about 7 days in room temperature. Goraka also improves the hardiness of the fishpieces.

Medicinal and Chemical Properties

Goraka has become the latest novelty to hit the health industry and has become in demand all over the world. Recent clinical studies have shown the effectiveness of Goraka in tackling weight loss and boosting the immune system. The famous Dr. Oz has also featured Gorakaas an effective fat burner that people around the world can use to lose their unwanted weight.

Various parts of Garcinia Cambogia are used in Ayurveda for its therapeutic and antiseptic properties. It is used to promote digestion, and a decoction made out of it is used against Arthritis and some uterine deceases. It is also known to cure ulcers, weak gums and bowel complaints. Theleaves, bark and the flowers are used for treating fractures. It is also used in veterinary medicine. Goraka helps to boost the immune system, lower elevated levels of cholesterol and triglycerides, and help to protect the body against cancer.

Overseas, Goraka is made into liquids, capsules,tables and sold as a dietary supplement. Modern research is increasingly using Goraka as an active ingredient in preparing special blends that help weight loss, detox and rejuvenate the body. Goraka is also been used in food fortification especially in milk foods such as yoghurt.

 

Mustard Seed

Products and Uses

Mustard seeds have been highly prized culinary oil-seeds being in use since earlier times. The seeds are fruit pods obtained from mustard plant, in the Brassica family. Some of close members of mustards in this family include cabbage, broccoli, brussels-sprouts, etc. Scientific name: Brassica juncea.

Mustards are winter crops. The plant reaches about 4-5 feet in height and bears golden yellow colored flowers. Its tiny, round seeds measuring about one mm in diameter are encased inside a fruit pod, in a similar fashion like green pea pod.

Varieties

• White mustard seeds (Sinapis alba or Brassica alba): The seeds are light straw-yellow colored and are slightly larger than the other two varieties. White seeds exhibit mild pungency.
• Black mustards (Brassica nigra): The seeds are commonly seen in South Asia. The seeds are sharp and more pungent than other two varieties.
• Brown mustards (Brassica juncea): The seeds are native to sub-Himalayan plains of Northern India and Sri Lanka

Medicinal and Chemical Properties

• Generally perceived as health benefiting spice, mustard seeds are indeed very rich in phyto-nutrients, minerals, vitamins and anti-oxidants.
• Being one of the chief oil seeds, mustards are indeed very high in calories; 100 g of seeds provide 508 calories. Nonetheless, the seeds are made of quality proteins, essential oils, vitamins, minerals, and dietary fiber.
• The seeds are high in essential oils as well as plant sterols. Some of important sterols include such as brassicasterol, campesterol, sitosterol, avenasterol and stigmasterol. Some of glucosinolate and fatty acids in the seeds include sinigrin, myrosin, erucic, eicosenoic, oleic, and palmitic acids.
• Mustard seeds are an excellent source of essential B-complex vitamins such as folates, niacin, thiamin, riboflavin, pyridoxine (vitaminB-6), pantothenic acid. These vitamins are essential in the sense that body requires them from external sources to replenish. These B-complex groups of vitamins help in enzyme synthesis, nervous system function and regulating body metabolism.
• 100 g of mustards provide 4.733 mg of niacin (vitamin B-3). Niacin is a part of nicotinamide co-enzymes that help lower blood cholesterol and triglyceride levels.
• Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zea-xanthin, and lutein. In addition, the seeds compose a small amount of vitamin anti-oxidants such as vitamin A, C, and vitamin K.
• The seeds are an excellent source of vitamin E, gamma tocopherol; contain about 19.82 mg per 100 g (about 132% of RDA). Vitamin E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen-free radicals.
• Mustards are rich source of health benefiting minerals. Calcium, manganese, copper, iron, selenium and zinc are some of the minerals especially concentrated in these seeds. Calcium helps build bone and teeth. Manganese is employed by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Copper is required in the production of red blood cells. Iron is required for the red blood cell formation and cellular metabolism.

Tamarind

Products and Uses

The tamarind tree produces edible, pod-like fruit which is used extensively in cuisines around the world. Other uses include traditional medicine and metal polish. The wood can be used in carpentry. Because of the tamarind’s many uses, cultivation has spread around the world in tropical and subtropical zones.

The tamarind is best described as sweet and sour in taste, and is high in acid, sugar, B vitamins and calcium. Tamarind is a common ingredient all over Sri Lanka, India and South-East Asia in curries, “rasam”, chutneys, as well as in vegetable and lentil recipes. The pulp is also favored in “hot and sour” soups as well in marinades. The juice made of tamarind pulp with addition of dates sugar, honey, cardamom, cloves, and coriander seeds are a refreshing drink marketed in different parts of the world. Its pulp is also used in confectionaries as solidifying agent.

Uses

The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption.

The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts, as a jam, blended into juices, or sweetened drinks, sorbets, ice creams and other snacks. In Western cuisine, it is found in Worcestershire sauce.

Medicinal Values

• Tamarind juice is a mild laxative.
• Tamarind is used to treat bile disorders
• Tamarind lowers cholesterol
• Tamarind promotes a healthy heart
• The pulp, leaves and flowers, in various combinations, are applied on painful and swollen joints.
• Tamarind is use as a gargle for sore throats, and as a drink to bring relief from sunstroke.
• The heated juice is used to cure conjunctivitis. Eye drops made from tamarind seeds may be a treatment for dry eye syndrome.
• Tamarind seed polysaccharide is adhesive, enabling it to stick to the surface of the eye longer than other eye preparations.
• Tamarind is used as a diuretic remedy for bilious disorders, jaundice and catarrh.
• Tamarind is a good source of antioxidants that fight against cancer.
• Tamarind reduces fevers and provides protection against colds. Make an infusion by taking one ounce of pulp, pour one quart of boiling water over this and allow to steep for one hour. Strain and drink tepid with little honey to sweeten. This will bring down temperature by several degrees.
• Tamarind helps the body digest food
• Tamarind applied to the skin to heal inflammation
• The red outer covering of the seed is an effective remedy against diarrhea and dysentery.
• Juice extracted from the flowers is given internally for bleeding piles

Lemongrass

Description

According to the reports available at the national herbarium in 1905 a Sri Lankan researcher called Mr. J.F Jovit had acquired several plants of “Kochin Sera” (Cymbopogon citrates) From the South India and had planted them at Bandarawela Farm for research purposes. Several large scale cultivations of lemongrass had been existed in Sri Lanka in several decades ago but currently only a few small cultivations exists. In Sri Lanka lemongrass is reported to have been grown in Badulla and Hambanthota areas.

Uses

It has a subtle citrus flavor and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries. It is also suitable for use with poultry, fish, beef, and seafood. Lemongrass oil is used as a pesticide and a preservative.

Medicinal and Chemical Properties

It has many beneficial medicinal properties including analgesic, anti-inflammatory, antidepressant, antipyretic, antiseptic, antibacterial, antifungal, astringent, carminative, diuretic, febrifuge, insecticidal, sedative, and anti-cancer properties. The leaves, stems and bulb of lemongrass are used in various treatments.

Cumin (Cuminum cyminum)

Products and Uses

The cumin plant is small, slender, and herbaceous with finely dissected leaves. The flowers are borne in characteristic flat-topped umbel clusters and are white or rose-coloured. The cumin, or comino, “seeds” are actually dry fruits known as schizocarps. They are thin yellowish brown elongated ovals about 6 mm (0.25 inch) long. Each features five prominent longitudinal dorsal ridges interspersed with less-distinctive secondary ridges forming a tiny gridlike pattern. They contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde.

Uses

An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin is especially popular in Asian, North African, and Latin American cuisines. The seedlike fruits can be used whole or ground as a spice. Their distinctive aroma is heavy and strong, and their taste is warm and reminiscent of caraway.

Medicinal and Chemical Properties

At one time cumin was widely used as a home medicinal and is still of local importance in traditional medicine in some places. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal and veterinary purposes.

Coriander  (Coriandrum sativum L.)

Products and Uses

Coriander (Coriandrum sativum L.) is an annual herb with branching stems and small white, pinkish flowers that grows to a height of about 90cm. It is a member of the same family as carrots and parsley (Umbelliferae) and is native to the Mediterranean and Middle East. Coriander, which is also known as Chinese parsley and cilantro, is grown for its seeds and leaves, both of which are used in a range of dishes. Coriander requires well drained soils and plenty of warmth and sunshine. It is grown as a crop in India, Russia, Brazil, South America, North America and Holland.

Uses

The seeds are tiny globes, about the same size as peppercorns, which are a pale creamy brown colour. The seeds from Indian coriander tend to be elongated while the seeds from European coriander are more round in shape.

They are dried and ground and included in curry powder and garam masala powder in Indian cooking. Quite frequently ground coriander and cumin are used in the same dish. The leaves are used as a fresh green vegetable or salad leaf. Coriander seed oil is used for a range of medicinal applications. It has antibacterial properties and is used in treatments for colic, neuralgia and rheumatism. It has industrial applications in pharmaceutical applications and tobacco where it is used to counteract unpleasant odours.

Medicinal Values

The vitamins, minerals, and antioxidants in coriander provide significant health benefits. Coriander leaves and seeds are full of vitamin K, which plays an important role in helping your blood clot.

Vitamin K also helps your bones repair themselves, helping prevent problems like osteoporosis. Additionally, evidence points to vitamin K helping lower your risk of heart disease.

Coriander leaves and seeds can also provide health benefits like:

• Fewer Free Radicals
• Reduced Inflammation
• Lowered Risk of Heart Disease
• Reduced Blood Sugar Levels

Fenugreek

Products and Uses

Fenugreek seed is the ripe fruit of an annual herb. This robust herb has light green leaves, is 30-60 cm tall and produces slender, beaked pods, 10-15 cm long, each pod contains 10-20 small hard yellowish brown seeds, which are smooth and oblong, about 3mm long, each grooved across one corner, giving them a hooked appearance.

Uses

Fenugreek is used both as a food and food additive as well as in medicines. Fresh tender pods, leaves and shoots are eaten as curried vegetable. As a spice, it flavours food. Powder of dried leaves is also used for garnishing and flavouring variety of food. Fenugreek extract is used as a flavouring agent of imitation maple syrup. It is one of the principle constituent of curry powder.

Medicinal Uses

The seeds are used in colic flatulence, dysentery, diarrhoea, dyspepsia, chronic cough and enlargement of liver and spleen, rickets, gout and diabetes. It is also used as a carminative, tonic, and aphrodisiac. Fenugreek oil is used in the manufacture of hair tonics.