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PLANTATION PRODUCTS, SPICES & FLAVOUR TECHNOLOGY DEPT.

CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE.

AREAS OF WORK

PLANTATION PRODUCTS – COFFEE, TEA, COCOA, CASHEW, Etc.

SPICES/ HERBS – PEPPER, CHILLIES, GINGER, CARDAMOM, HERBS Etc.

FOOD COLORS – NATURAL COLORS LIKE BEETROOT, ANNATTO Etc.

FOOD FLAVOURS – NATURAL AND SYNTHETIC.

TESTING AND ANALYSIS

SPONSORD RESEARCH

TEACHING AND TRAINING

PRODUCT DEVELOPMENT AND QUALITY CONTROL

Dr. B.B. BORSE,


PRINCIPAL SCIENTIST, PPSFT DEPT.
MAJOR SEED SPICES OF INDIA

AREA PRODUCTION EXPORTS EXPORT VALUE


SPICE (Ha) (MT) (MT) (Rs. CRORES)
(1995-96) (1995-96) (1998-99)
CORIANDER 385300 224200 20685 45.88

CUMIN 282000 91000 10723 60.10

CELERY 2960 4000 3991 9.69

FENNEL 17000 17500 5279 15.38

FENUGREEK 39000 50000 10082 19.14

OTHER SEED - - 2001 7.49


SPICES

India is the major producer, consumer and exporter of seed spices. The area under seed spice is
about 6 Lakh hectares with a production of about 4 Lakh MT. But only about 10% of the production is
exported annually. During the year 1998 – 99, India exported nearly 42000 MT of seed spices earning nearly
160 crores.

Major Producers of Seed Spices: (States of India)

CORIANDER : Rajasthan, Madyapradesh, Andhrapradesh,


Tamilnadu.
CUMIN : Rajasthan, Gujarat.
CELERY : Panjab.
FENNEL : Gujarat, Rajasthan.
FENUGREEK : Rajasthan, Gujarat, Uttarpradesh.
AJWAN SEED : Rajasthan.
DILL SEED: Rajasthan, Gujarat.
EXPORT OF SPICES FROM INDIA (1999 – 2000)

QTY (MT) VALUE Rs. Crores


Pepper 42,100 2 864.97
Cardamom (Small) 550 27.60
Cardamom (Large) 1000 15.50
Chilli 58,700 1 233.94
Ginger 7,800 6 29.11
Turmeric 32,250 3 104.60
Coriander 12,250 4 25.84
Cumin 4,250 29.44
Celery 2,550 6.81
Fennel 3,400 11.47
Fenugreek 8,750 5 17.71
Other seeds 1 1,325 4.87
Garlic 6,250 9.37
Other spices 2 17,250 59.47
Curry powder 4,700 29.74
Mint oil 2,875 105.05
Spice oils & oleoresins 2,825 285.46
Grand Total 208,825 1861.02
Value in Millions US$ -- 430.20

(1) Include Aniseed, Ajowan seed, Dill seed, poppy seed, Mustard seed etc.
(2) Include Tamarind, Asafoetida, Cinnamon, Cassia, Kokam, Saffron etc.
MAJOR SPICES

PEPPER – Piper nigrum


CHILLIES – Capsicum annum
TURMERIC – Curcuma longa
GINGER – Zingiber officinale
CARDAMOM – Elettaria cardamomum
Amomum subulatum

SEED SPICES

Ajowan – Carum copticum, Apiaceae.


Anise – Pimpinella anisum, Apiaceae.
Caraway – Carum carvi, Apiaceae.
Celery – Apium graveolens, Apiaceae.
Coriander – Coriandrum sativum, Apiaceae.
Cumin – Cuminum cyminum, Apiaceae.
Dill – Anethum graveolens; A. sowa, Apiaceae.
Fennel – Foeniculum vulgare, Apiaceae.
Fenugreek – Trigonella foenumgraecum, Fabaceae.
Parsley – Petroselinum sativum, Apiaceae.

SULPHUR CONTAINING SPICES

Asafoeida – Ferula foetida, Apiaceae.


Mustard – Brassica nigra; B. alba, Cruciferae.
Garlic – Allium sativum, Amaryllidaceae.
Saffron – Crocus sativus, Iridaceae.
TREE SPICES

Allspice – Pimenta officinalis, Myrtaceae.


Cassia – Cinnamomum cassia, Lauraceae.
Cinnamon – Cinnamomum zeylanicum, Lauraceae.
Cloves – Eugenia caryophyllata, Myrtaceae.
Mace & Nutmeg – Myristica fragrans, Myristicaceae.
Tamarind – Tamarindus indica, Leguminosae /
Caesalpiniaceae.

HERBS AND LEAFY SPICES

Corn mint, Japanese mint, Field mint = Mentha arvensis, Lamiaceae.


Spear mint, = Mentha spicata; Pepper mint = Mentha piperita.
Berga mint = Mentha citrata
Rosemary = Rosmarinus officinalis = Lamiaceae.
Sage = Dalmitan / English = Salvia officinalis = Lamiaceae.
Savory = Summer / sweet = Satureia hortensis = Lamiaceae.
Thyme = Thymus vulgaris = Gargen / common Thyme = Lamiaceae.
Origanum = Thymus capitatus
Bay Laurel / Sweet Bay = Laurus nobilis = Lauraceae
Basil (sweet) = Ocimum basilicum = Lamiaceae.
Curry leaves = Murraya koenigii = Rutaceae.
Marjoram (sweet) = Marjorana hortenssis, Lamiaceae.
SEED SPICES
CORIANDER – Coriandrum sativum : Dhania (H): It is a strong
odiferous, hardly, annual plant ( ~2ft) with light-pinkish flower in a
compound umbel. Seed / fruits, globular (4 mm dia) brownish-yellow,
yielding 0.1-1% V.O and 10-20% F.O. The V.O. contains d-linalool 50-
70%, geranyl acetate 7.5%, γ-terpinene 4.7%, camphor 4.3% geraniol
4%, etc. Small seeded varieties give more V.O. The F.O. consists of
oleic, petroselinic, palmitic, linoleic acids. The oleoresin brownish-
yellow liquid with 5% V.O. and 90% F.O, hence unstable. The tender
leaves of coriander yield 0.1-0.95% V.O. but inferior to seed oil. The leaf
V.O. contains 7-dodecanal 21.37%, dodecanal 16.27%, 9-tetradecanal
9.24%, octanal 5%, decanal 10% etc. World production of V.O = ~100
MT mainly by Russia, Egypt, Rumania, N. Africa, Russia and India =
main growing areas. Rajasthan and A.P are important producing
states.

CUMIN – Cuminum cyminum. Jeera (H.B) Jeerige (K). It is a small


slender herb with white or rose coloured flowers: grayish bristly fruits
(6 mm long) with a short stem. The seeds yield 2.5 – 4.5 V.O and 10%
F.O. The V.O. contains 40-65% cuminaldehyde 14-30% γ-terpinene, 6-
18% p-cymene, β-pinene 0.5-13.5%, cuminol 2.5 – 2.8% & p-mentha-1,3
–dien-7-al 5.6 – 13%. World produces ~ 10MT of V.O mainly by Spain,
Egypt and morocco. India, Iran, N. Africa, Europe, Pakistan are
important seed producers. Rajasthan and Gujarat are the main
producing states in India.
DILL – Anethum graveolens & A. Sowa. Sowa (H). Sabsige
(K). A.G. : It is an annual herbaceous plant (3-4 ft); fruits
flattened ovals (0.5 cm), brown colour, aroma resembling
caraway but sharper and less pleasant. Seeds contain 2-4%
V.O and 15-17% F.O. The V.O contains 40-60% carvone, ~
40% d-limonene, ~1% α-phellandrene 0.4% myristicin. A.G =
European dill & A.Sowa = Indian dill. Indian dill (A.Sowa)
native to N. India, grown in SE Asia & Japan. The seeds
contain 1-5 V.O & 15-17% F.O. The V.O contains Dillapiole
20-53%, carvone 20-30%, limonene 45%. The V.O. is partly
heavier than H2O due to dillapiole (B.P. 230-285° C).
Dillapiole is absent in European dill seed (A.G).

SULPHUR CONTAINING SPICES


ASAFOETIDA (Apiaceae): It is the dried latex obtained from
living root stocks or tap roots of several species of Ferula viz., F.
foetida, F. alliacea, F. rubricaulis, F. assafoetida, F. narthex.
These plants – perennial herbs of C-Asia, Kashmir & Panjab.
They bear massive carrot-shaped roots, 10-15 cm dia at crown
after 4-5 years; at the time of flowering the stem is cut off close
to crown the exudate (milky juice) oozing out from the cut
surface is scraped off after a few days. The collection of gum-
resin and the slicing of roots are repeated until exudation
ceases.
Asafoetida – commercially 3 forms: Tears, Mass and Paste. Tears =
purest asafetida. Acrid-bitter taste-emits pungent alliaceous odour due to
S-Compounds = Devil’s Dung. Two types of asafetida – HING & HINGRA.
Hing is superior to Hingra. Hing is used in foods and Hingra in medicines.
“Hadd” is most priced and strongest. Hings - Irani & pathani. Pathani free
from wood residues. Hing-water soluble due to gums & Hingra-oil soluble
as rich in resins. Hing = F.assafoetida syn. F.alliacea. Hingra = F.foetida
syn. F.scorodosma. Asafoetida samples contain: (%) H2O 2.7-11.8; V.O.
4.3 – 21.0; resin 19-69; gum / impurities 11.7-56.3; ash 2.7-6.3; loss on
drying 7.9-32.2; alcohol solubles 1.4-12.9; sulphur in V.O = 8.9-31.4. The
V.O is levo (-9°) & contains 2-Butyl-propenyl disulphide; 1-[1-
methylthiopropyl]-1-propenyl disulphide and 2-Butyl [-3-methylthioallyl]
disulfide = all 3 are ess. for flavour. The authentic sample = V.O. = 6-17%,
resin 40 – 64%, gums ~ 25% and starch<1 undiluted asafetida – very
powerful odour – Compounded / diluted using gums (acacia) & starches.

MUSTARD – Brassica nigra / alba-cruciferae, Black / White mustards


contain 30-50% fatty oil and no V.O. The V.O is obtained by S.D of press-
cake after maceration with warm H2O. Water soluble glucosinolates /
glycosides (precursors) + Myrosinase (enzyme) hydrolysis =
Isothiocyanates Sinigrin (BM) + H2O + Myrosin Allylisothiocyanate
+ glucose + pot.bisulfate.
Sinalbin (WM) + H2O + Myrosin P-Hydroxybenzyl isothiocyanate +
glucose + acid sinapine sulfate = PHBI. The mustard seeds contain 0.5 –
1.5% V.O. calculated as Allylisothiocyanate not < 93%. The V.O. is
prepared synthetically also=pale yellow oil, intensely irritating &
pungent. The allylisothiocyanate is steam volatile but PHBI is non-
volatile & unstable solid.

GARLIC – Allium sativum, Amarillidaceae. It is a compound bulb, 8 – 15


bulblets / cloves = 3 – 4 sided, covered with whitish scale leaf which
encloses whitish flesh. The perennial plant harvested when tops turn
yellow exposed to sun for 4-5 days – winnowed 15 days curing –
packed – stored. Varieties = white, pink & yellow – each different in
flavour. White preferred for dehydration. Garlic odourless until cut or
bruised. If enzyme is destroyed during processing = no garlic odour.
Dehydrated: granulated, powdered, minced, coarse, diced and chopped.
Dehydrated powder – hygroscopic – kept in air-tight containers =
calcium stearate (~2%) added to make free-flowing. The V.O. (0.1-0.25%
yield) contains diallyldisulfide 60%, diallyltrisulfide 20%,
allylpropyldisulfide 6%, diethyldisulfide, diallylpolysulfide. True garlic
odour = diallyldisulfide. The V.O. is 200 times the strength of
dehydrated garlic or 900 times of fresh garlic therefore, diluted and
sold. Oleoresin contg. 5% V.O. = either water or oil dispersable forms.
Garlic powder contains (%) H2O 6.5, protein 16.8, fat 8.0, TCs 72.2, fibre
1.9, ash 3.3.
contains (%) H2O 62.8, protein 6.3. TCs 29. Allicin = S-allylcysteine sulfoxide
(precursor) + allinase (enzyme)
allicin (major component of fresh garlic extract NED mono, di, trisulfides +
SO2 . (Allicin = Diallyl thiosulfinate)
SAFFRON – Crocus sativus, Iridaceae. Saffron is the dried stigma of the C.S.
plant (1 ft) with purple flowers – The 3 stigmas are dark-red and the styles are
yellow-orange, the flowers are collected in the mornings and the stigmas are
separated by hands – dried carefully (in sum or artificially) – packed in a.c
bottles/ tin boxes. Saffron is the most expensive spice. 5 Lakh stigmas and
styles make 1 Kg dry saffron. 1 Ha yields 6-12 Kg D.S. 160 Kg fresh flowers
yield=5 Kg saffron. 1.5 million flowers = 1Kg D.S. 3 varieties = yellow-orange,
orange, reddish-orange saffron = highest in flavour-grown in Iran. Saffron
contains V.O. 0.5 – 1.0% - unstable, intense spicy odour – contg. Mainly safranal
and 2,6,6,trimethyl-4-hydroxy-1-cyclohexane-1-carboxaldehyde; the glucosides
α=crocin and picrocrosin (bitter) contribute colour and bitterness to saffron.
Crocin hydrolysis
crocetin + d-glucose ; picrocrocin hydrolysis
safranal + d-glucose ISO,ISI = stigmas not less than 85%. 3 styles and
floral wastes not greter than 15%, Vol. Matter 15% max. aqueous extract 55%
min. and 65% max. Ash 7% max. extr. Matter not greater than 1%. Kashmir
grades: Shahi, Mongra, Lachcha. The important constituents of saffron are :
Safranal, Crocin, Crocetin & anthocyanins.
TREE SPICES
ALLSPICE – Pimenta officinalis, Myrataceae. Evergreen tree 25 – 30 ft. grown in West
Indies, Mexico, Guatemala. Green – mature berries harvested – dried in sun 6 – 8 days
reddish
- brown berries. Their flavour resembles colves, cinnamon, nutmeg and black pepper = All
spice. Berries yield 3 –4.5% V.O. contg. 60 –70% eugenol, eugenyl methyl ether, cineole
etc; fat 8.7%, moisture 8.5%, protein 6.1%, NVEE 5 – 6%, fibre 21.6%, Ash 4.7, TC 72%. The
spice used for flavouring mixed pickles, cooked vegetables, meat, baked goods etc.
CASSIA – Cinnamomum Cassia, Lauraceae. Cassia is the dried bark of the tree produced
in Indonesia, China, Taiwan etc. Young shoots are cut and peeled twice a year dried and
made into quills. The dried just opened flowers / unripe fruits = Cassia buds – mainly from
Saigon. Important varieties of Cassia = Chinese, French, Indochina, Batavia (Padang).
Cassia bark yields 0.5 – 5% V.O. contg. 75 – 95% cinnamaldehyde, d-α-phellandrene,
cinnamyl acetate etc. Indian Cassia = wild cinnamon or jungli dalchini belongs to C.
Tamala = Tejpat, C.iners or C. obtusifolium grown in N-E states and W.ghats. V.O = 0.5 –
1% contg. 70 –85% cinnamaldehyde. Cassia gives 16% NVEE. Cassia used for flavouring
confections, meats, cookies, beverages, curries, ice-cream etc.
CINNAMON – C. zeylanicum, (Dalchini) Bark of the tree cultivated in Sri Lanka, South
India, Madagascar, S.E.Asia. sri Lanka produces 70% of world supply. The tree (30-50 ft) is
cutback to 8 – 10 ft numerous shoots – bark slit longitudinally – peeled – fermented 24
hrs – outer surface scrapped – barks put one inside other – driedforms “quills / pipes” =
1m x 100 & 0.5 mm thick = “Cinnamon sticks”, Broken pieces = “Quillings” rest =
“featherings”; mature bark – difficult to peel = “Chips” C.bark yield 0.9 – 2.5% V.O. Contg.
60 – 75% cinnamaldehyde; 4 –10% eugenol; caryophllene etc; NVEE = 9 –14%; leaves
yield 0.5 – 0.9% V.O. contg. 80 –96% eugenol = “Clove oil” (fake). Uses: same as in case of
Cassia. Thin barks of tender shoots (1-2 yr old) yield good quality cinnamon.
Note: Eugenol (4-10%) present in cinnamon V.O. and it is absent in cassia V.O.
ESSENTIAL OIL OF SPICES

SPICE ESS. OIL (%) NVEE (%) CHIEF CONSTITUETS


Small Cardamom 4.00 – 10.00 2.90 1,8-Cineole, Terpinyl acetate

Large Cardamom 2.70 – 3.60 2.50 1,8-Cineole, Pinenes

Dry Ginger 1.50 – 3.50 5.00 β-Bisabolene, ar-Curcumin

Black Pepper 2.00 – 4.50 5.50 Phyllandrene, Pinenes

White Pepper 1.50 – 2.50 5.00 Phyllandrene, Pinenes

Turmeric 4.00 – 8.00 9.00 Zingiberene, Turmerones

Cloves 14.00 – 20.00 15.00 Eugenol, Eugenylacetate

Caraway Seeds 2.70 – 7.50 15.00 d-Carvone

Coriander Seeds 0.10 – 1.50 16.00 d-Linalool

Cumin Seeds 2.00 – 5.00 20.00 Cuminaldehyde

Celery Seeds 2.00 – 3.50 16.00 Limonene, Sedanolide

Fennel Seeds 3.00 – 6.00 15.00 Anethole, Fenchone

Cassia Bark 1.50 – 4.50 4.00 Cinnamaldehyde

Cinnamon Bark 0.50 – 1.50 8.00 Cinnamaldehyde

Garlic 0.10 – 0.25 -- Diallyldisulfide


WORLDWIDE CONSUMPTION OF RAW SPICES

SPICE CONSUMPTION

PEPPER 39.00

SPICE SEEDS 18.00

CAPSICUMS 16.00

CASSIA & CINNAMON 8.50

GINGER 5.50

NUTMEG & MACE 3.70

TURMERIC 3.70

CARDAMOM 2.20

CLOVES 1.80

PIMENTO (ALL SPICE) 1.50


HERBS – LEAFY SPICES
BASIL (SWEET) Ocimum basilicum, Lamiaceae / Labiatae. It is a fragrant low growing (2-3
ft) annual herb with purple flowers & foliage. Fresh leaves can be dried in the open air;
more efficiently indoor by controlled artificial heat and circulating air. Dried leaves are
fragmented by machines and graded – fine, medium, coarse packed. The whole plant
yields 0.1 – 0.25% V.O.
There are 4 types of basils:
1. European / Mediterranean: cultivated in South Europe, India, US, The V.O. contains
methylchavicol 25%, d-Linalool 40%. This V.O. is highly priced for its aroma.
2. Reunion Type: Cultivated in Comoro IS, Madagascar, Seychelles. The V.O. is rich in
methyl chavicol 85% and camphor & <1% linalool present.
3. The Bulgarian Type: Cultivated in Bulgaria, Italy, India, Sicily, Egypt. The V.O. is rich in
methyl cinnamate.
4. Java Type: Grown in Java & S. Pacific IS. V.O. rich in eugenol. The oleoresin of basil is
prepared from varieties rich in methyl chavicol. It is a dark-green viscous liquid with 40%
V.O. ,& 0.34 Kg oleoresin = 45.45 Kg (100 lb) dried leaves.

CURRY LEAVES: Murraya koenigii, Rutaceae. Fresh and shade dried leaves are used for
flavouring dishes. It is 20-25 ft tree with leaves imparipinnate, leaflets 9-25, ovate and are
aromatic. The tender leaves-better aroma-high V.O. content (0.5 – 1.5%) yield more V.O. if
distilled under pressure (~2.5%). Leaves contain a crystalline glucoside “koenigin” and
resin. GC-MS – studies – V.O = 47 compounds = β-caryophylline 28.7%, β- gurjunene
21.4%, β- elemene 6.8%, β- Bisabolene 2.8%, γ-cadinene 2.5%, Selinene 8.2%, β-
phellandrene 6%, β- thujene 4.3%, limonene 2%. Yield of oleoresin = 3-6%, the E.O
available commercially but resinifies quickly on explosure to air.
MARJORAM (SWEET): Marjorana hortensis, Laminaceae. Annual herb cultivated in
Europe, N. Africa. Flowering tops are cut and field dried prior to S.D. yield of V.O =
0.5 – 1% containing d-α- terpineol ~ 25%, l-linalool ~ 6%, geraniol ~19%, eugenol ~ 8%, 4-
terpineol ~10%. The dried leaves and floral parts are used as spice. The herb is also dried
artificially using circulating warm air in ventilated rooms. Origanum vulgare = wild
marjoram = grown in medt. Region.
MINTS – Lamiaceae: CORNMINT, SPEARMINT, PEPPERMINT, BERGAMINT.
CORNMINT / JAPANESEMINT / FIELDMINT = Mentha arvensis. The herb yields 0.5 – 1%
V.O. containing 60 –80% l-menthol and hence source of menthol. India produces > 2000
MT oil and 100 MT methanol from >2000 Ha in U.P, Haryana. V.O. dementholized by
freezing (-5° C) to get ~40% menthol crystallized. Dementholized oil contains 20-30%
menthol. The V.O. used in Toothpastes, tobacco products, aerosol sprays etc. The V.O.
also contains 5-15% piperitone.

SPEARMINT: Mentha spicata. Yield of V.O = 0.6% containing 55-60% l-carvone and hence
the aroma of carawayseed. Grown in U.P, Punjab, J&K>100 MT V.O. 1yr. The V.O. contains
~ 56% l-carvone, 20-30% limonene and ~10% cineole. The oil is used in chewing gums,
Iced teas, Beverages, Fruit preparations.

PEPPERMINT: mentha piperita: Yield of V.O = 0.3 – 0.7% containing menthol 40-55%,
menthone 25-30%, menthyl acetate 3-4%, sabinene hydrate 1% V.O used for flavouring
pharmaceuticals, chewing gums, confectionary and ice creams. There are 2 varieties: (1)
Black Mitchen var: Vulgaries cultivated in India and has higher V.O. content than the white
variety var. officinalis which is better in flavour but has low V.O content.
BERGAMINT: Mentha citrata. Yeilds 0.3 – 0.35% V.O which resembles Bergamot like
odour. The V.O contains linalool 50-60%, linalyl acetate 38% (min) = 35-45%; the oil
used in perfumes.

EO: Mints bloom in N. India but shy in S. India – so test distillation is necessary before
harvesting. Crop-cut-allowd to wilt in field ~ 4-6 Hrs – leaves shouldn’t ferment, steam
or hydro distilled ~ 100Kg V.O /Ha = ~ 2 Hr/Bch. EO shouldn’t contain H2O/moisture =
oxidizes / resinifies – stored well.
For dehydration - mints are harvested in bloom, in sunny weather, cut 2-3 cm above
ground, allowed to dry partially in field - drying is completed by circulating warm air o
avoid over heating and too slow drying – correct brittleness – leaves fragmented
mechanically or through wire sieves.

Scotchmint: M. gracilis = V.O = carvone 50-70% and limonene 20-40%.


Pennyroyal: M.pulegium = V.O – d-pulegone 85-96% = Toxic compound.

ROSEMARY – Rosemarinus officinalis, Lamiaceae, leaves pungent and aromatic, bitter


and camphoraceous. Only the leaves (mature) are collected and dried. The leaves
dark-green and flowers sky-blue. When dried-rolled in appearance – tea like fragrance.
Yield of V.O ~2% containing borneol 16-20%, cineole 27-30%, camphor 10%,
bornylacetate 2-7%. Rosemary Extract – used as natural antioxidant = most effective
spice antioxidant = 4-diterpenes: Carnosol, rosmanol, Isorosmanol, rosmariquinone etc.
SPICE OLEORESINS AND THEIR
CONSTITUENTS
SPICE YIELD OF YIELD OF VOL. OIL CHIEF
VOL. OIL (%0 OLEORSIN CONTENT IN CONSTITUEN
(%) OLEORESIN TS OF
(%) OLEORESIN
(%)
PEPPER 2.00-4.00 8.00-12.00 20.00-30.00 PIPERINE
(35-60)

GINGER 1.50-3.00 4.00-8.00 15.00-25.00 GINGEROL


(25-30)

CHILLIES - 8.00-14.00 - CAPSAICIN


(2-4)
PIGMENTS
(0.1-0.2)
TURMERIC 3.00-6.00 5.00-10.00 18.00-20.00 CURCUMIN
(25-30)

CORIANDER 0.50-1.50 15.00-20.00 2.50-3.00 d-LINALOOL


(1.5-2.00)

CARDAMOM 4.00-8.00 6.00-10.00 40.0-50.0 TERPENYLA


CETATE (25-
45)
TERPENES AND SESQUITERPENES
IN SPICE OILS
SPICE TERPENES & SESQUITERPES
(%)
CARDAMOM 5-10

CINNAMON 8-10

CLOVE 9-10

CORIANDER 25-30

CUMIN 30-40

GINGER 50-60

NUTMEG 40-60

PEPPER 90-95
WORLDWIDE PRODUCTION OF ESSENTIAL OILS
& OLEORESINS
SPICE PRODUCTION (%)
CAPSICUMS 37.00
PEPPER 25.00
SPICE SEEDS 9.20
CASSIA & CINNAMON 8.70
NUTMEG & MACE 7.50
TURMERIC 5.80
PIMENTO (ALL SPICE) 2.00
GINGER 1.70
CARDAMOM 1.20
CLOVES 0.90
MAIN SPICES USED IN THE CULINARY
FIELD
SPICE PRODUCTION (%)

PAPRIKA 25.40

CORIANDER 15.80

TURMERIC 12.60

PEPPER 11.90

CHILLI 10.90

PIMENTO (ALL 8.90


SPICE)
CURRY POWDER 5.60

PARSLEY 3.50

CUMIN 2.90

NUTMEG 2.60
SPICE: ESSENTIAL OILS AND THIR CONSTITUENTS
SPICE ESSNTIAL OIL Min – OLEORESIN YIELD (%) Major Components of Ess. Oils
Max (%)
ANISE 1.0 – 4.0 20 – 25% Anethole (80-90%) Cis-anethole 3%,
Anisaldehyde 1%
CARAWAY 3.0 – 6.0 18 – 20% Carvone 55%, Limonene 44%
CARDAMOM 4.0 – 10.0 10.00 1,8 Cineole 20-40%, αTA 28-34%,
Limonene 2-14%
CASSIA 1.0 – 3.8 3.3 – 4.0 Cinnamaldehyde 80-95%,
Cinnamylacetate
CELERY 1.5 – 2.5 9.0 – 11.0 Limonene 68%, β-Selinene 8%,
Butylidenephthalide 8%
CINNAMON 1.6 – 3.5 11.0 – 12.0 Cinnamaldehyde 50-80%, Eugenol 10%,
Saffole 0-11%
CLOVE 14 – 21 < 15 Eugenol 80-90% Caryophyllene 9%,
Eugenolacetate
CORIANDER 0.1 – 1.0 10 – 12 Linalool 65% geradylacetate 2-6%, γ
terpinene 10%
CUMIN 2.5 – 5.0 11 – 13 Cuminaldehyde 33%, Δ-terpinene 30%,
Cinnamyl alcohol 2.8%
TURMERIC 2.0 – 7.2 7.9 10.4 Dehydrotuemerone 60%, zingiberene
25% Bisabolene 6%
DILL SEED 2.5 – 4.0 15 – 16 d-carvone 40-60%, α-phellandrene 20%,
limonene 30%
FENNEL 4.0 – 6.0 12 – 20 Trans-anethole 48%, fenchone 14%,
limonene 10%
GARLIC 0.1 – 0.25 1–2 Allyl disulfide, thiosulfonate, allyl
trisulfide
GINGER 0.3 – 3.50 3.5 – 10.3 (-) zingiberene 30%, β-Bisabolene 10-
15%, S phyll 15-20%
MACE 8.0 – 13.0 22 – 32 Sabinene 15-50%, α-pinene 10-20%, β-
pinene 8-12%
NUTMEG` 2.6 – 12.0 18 – 37 α-pinene 27%, β-pinene 21%, sabinene
15-50%
PEPPER 1.5 – 5.0 5 –15 α-pinene 9%, sabinene 19% β-
caryophyllene 14%, carvone 17%
SAFFRON 0.5 – 1.0 5.0 β-Safranal 10%
STARANISE 8.0 – 9.0 25 – 28 Copaene 85%, limonene, 1,8 cineole,
Anisaldehyde 4.5%
Indian Dill Seed 2.5 – 4.2 15 – 16.50 Limonene 42.6%, carvone 22%, Dillapiole
16%
AUTHENTICITY AND ADULTERATION

Geographical and varietal divergence in the raw materials cause variations


in compositions. Addition of a single compound to natural essential oils
without declaration on the label amounts to adulteration. European dill is
adulterated with Indian dill. Ground aniseed adulterated with ground
fennel seed. Anise oil adulterated with star anise oil, fennel seed oil sold
as substitute for anise oil, Cumin oil is adulterated with syn.
Cuminaldehyde. Caraway seed is adulterated with cumin seed,
Adulteration of seed spices is rampant all over the world, either by
extraction of volatile oil or addition of farinaceons substances. Also, they
are adulterated with exhausted or partially exhausted seeds or with
immature or spoiled seeds. Ethanol is used to dilute essential oils. Fatty
oils, mineral oils, terpenes from cheaper oils, synthetic compounds,
cheaper oils are used to adulterate costly oils. Physico-chemical
constants and sensory evaluation of essential oils help in detection of
adulteration. Modern analytical techniques such as GC; GC-MS, NMR, IR,
UV, stable Isotope ratio analysis (SIRA), selective ion monitoring (SIM) etc
could be of help in detecting adulteration and blends by determining the
concentrations of the characteristic components of either the spice or
adulterant.
PHYSICAL PROPERTIES OF SOME SPICE ESSENTIAL OILS
SPICE SPECIFIC REFRACTIVE OPTICAL SOLUBILITY OTHER
GRAVITY (20° C) INDEX (20° C) ROTATIO-N (20° CHARACTER-ISTICS REMARKS
C)
AJOWAN OIL 0.910–0.930 1.498 – 1.504 Upto 5°0' Soluble in 1-2 vols of Phenols 45-57%
80% Alco.
CORIANDER 0.870 – 0.885 1.463 – 1.471 + 8°0' to + 13°0' Soluble in 2-3 vols of Acid No. upto 5.0
OIL 70% Alco. Ester No. 3.0-22.7
DILL SEED OIL 0.895 – 0.915 1.481 – 1.491 + 70°0' to + 82° Soluble in 4-9 vols of Carvone 40-60%
80% Alco.
ANISE OIL 0.980 – 0.990 1.552 – 1.559 Upto –1°50' Soluble in 1.5-3.0 vols -
of 90% EtoH.
FENNEL OIL 0.965 – 0.977 1.528 – 1.539 + 11°0' to + 24°0' Soluble in 5-8 vols of Congealing point
80% EtoH. not<5° & upto 10°
CELERY OIL 0.872 – 0.891 1.480 – 1.484 + 65°53' to Turbid in 90% EtoH Sap. No. 25.1-47.6
+ 67°51'
CARAWA-Y OIL 0.907 – 0.919 1.484 – 1.488 + 70°0' to + 81°0' Soluble in 2-10 vols of Carvone 50-60%
80% EtoH.
PARSLEY OIL 1.043 – 1.110 1.512 – 1.528 - 4°0' to - 10°8' Soluble in 4-8 vols of Acid No upto 6
80% EtoH. Ester No. 1 to 11
PARSLEY HERB 0.902 – 1.016 1.509 – 1.526 + 1°16' to + 4°30' Soluble in 95% alcohol Acid No upto 1
OIL Ester No. 5 to 14
NUTMEG' OIL 0.859 – 0.868 1.469 – 1.4727 + 48°48' to Soluble in 3 vols of Acid No upto 1.0 – 1.3
+ 49°48' 90% EtoH Ester No. 6.8 to 7.3

MACE OIL 0.860 – 0.892 1.472 – 1.479 + 21°42' to Soluble in 3 vols of Acid No upto 1.5 - 6.2
+ 41°30' 90% EtoH Ester No. 2.8 - to 12.8

CINNAMON BARK 1.020 – 1.030 1.568 – 1.535 - 1°1' to - 2°10' Soluble in 1-2.5 vols of Aldehydes 51.8 – 56%
OIL 70% EtoH Eugenol 14-18%
Aldehydes upto 4%
CINNAM-ON 1.037 – 1.055 1.529 – 1.535 - 1°36' to + 0°40' Soluble in 1.5 vols of Phenol 77.3 –90.5%
LEAF OIL 70% EtoH
CASSIA OIL 1.055 – 1.070 1.600 – 1.606 - 1°0' to + 6°0' Soluble in 1-2 vols of Aldehydes 75-90%
80% EtoH
CLOVE BUD OIL 1.043 – 1.068 1.529 – 1.537 Upto - 1°35' Soluble in 1-2 vols of Eugenol 78-95%
70% EtoH
CLOVE LEAF OIL 1.032 – 1.067 1.533 – 1.539 - 0°50' to - 1°53' 0.9 vols of 70% EtoH Eugenol 78-93%

CLOVE STEM OIL 1.040 – 1.067 1.531 – 1.538 Upto – 1°30' 1-2 vols of 70% EtoH Eugenol 83-95%

STAR ANISE OIL 0.98 – 0.99 1.553 – 1.557 - 2°C to - 0°36' Soluble in 1.5-3.0 vols Congealing point +14°
of 90% EtoH to 18°
POST - HARVEST TECHNOLOGY OF SPICES

WHOLE SPICES
Cleaning & Drying

Comminuting Spice mixtures Pure spices


(Raw / Roasted) (Raw or Roasted)

Spice powders Milling Milling


Curry / sambar powders Ground spices

Steam Carbondioxide Solvent Compounding


Distillation Extraction Extraction
Seasonings
Essential Solvent
or Removal
Volatile oils
Oleoresins

Blending

Standardized
Oleoresins/Extracts
Dry Dispersion Plated / Dry Soluble Spices

Solubilization Liquid Spices / Seasonings

Dispersion in Fats Fat based Spices


Compounding Seasonings

Emulsification Spice Emulsions


Encapsulated Spices
SPICES – TECHNOLOGIES DEVELOPED BY CFTRI, MYSORE

COMPOUNDED ASAFOETIDA
ENCAPSULATED SPICE FLAVOURS
ENRICHED SPICE OLEORESINS
FRESH GINGR PRODUCTS
GARLIC POWDER AND MUSTARD POWDER
KOKUM CONCENTRATE AND POWDER
MUSTARD POWDER
SPICE ESSENTIAL OILS AND OLEORESINS
TAMARIND CONCENTRATE AND POWDER

CARDAMOM – FIXATION OF GREEN COLOUR


CHILLIES – FRACTIONATION
GINGER – BLEACHING AND DEHYDRATION
PEPPER – BLACK AND WHITE
READY SPICE MIXES
SPICE POWDERS AND CURRY POWDER
TURMERIC – CURING AND DRYING
STERILIZED PEPPER
BOOKS ON SPICES AND HERBS AND THEIR PRODUCTS

1. SPICES AND CONDIMENTS – J.S. PRUTHI. Academic Press 1980.

2. SPICES AND SEASONINGS – DR. Tainer & A.T. G`RENIS VCH 1993.

3. SPICES-VOL 1&2. J.W. Purseglove etal. Longman. 1981.

4. HAND BOOK OF SPICES, SEASONINGS, & FLAVOURINGS – Susheela Raghavan. Uhl. Technomic, 2000.

5. MAJOR SPICES OF INDIA – J.S. PRUTHI. ICAR. 1998.

6. OFFICIAL ANALYTICAL METHODS – SPICES BOARD, COCHIN 2001.

7. ENCYCLOPEDIA OF FOOD SCIENCE, FOOD TECHNOLOGY AND NUTRITION. VOL.3 ACADEMIC PRE
1993.

8. SOURCE BOOK OF FLAVOURS (HBH) 1994. G.A. Rannacius.

9. COMMON FRAGRANCE & FLAVOURING MATERIALS – K. Bauer etal 2001.

10. LEAFY SPICES – V.PRAKASH CRC PRESS, 1951.

11. SPICES, HERBS & EDIBLE FUNGI. Ed. G. Charlambous, Elsevier, 1994.

12. THE BOOK OF SPICES. F. Rosengarten (Jr.) Livington, Philadelphia 1969.

13. I.S.I HAND BOOK OF FOOD ANALYSIS-VOL VII. SPICES AND CONDIMENTS 1982.

14. SPICES AND CONDIMENTS – J.S. PURTHI. National Book Trust 1976.
1. E.O.A SPECIFICATIONS, ESSENTIAL OIL ASSOCIATION OF USA 1965.

2. OFFICIAL ANALYTICAL METHODS OF AMERICAN SPICE TRADE ASSOCIATION (ASTA)


1968.

3. THE PREVENTION OF FOOD ADULTERATION ACT 1954, CENTRAL LAW AGENCY,


ALLAHABAD 1984 & FDA (USA) REGULATIONS.

4. BIS, AGMARK, ISO, CODEX – STANDARDS & SPECIFICATIONS.

5. QUALITY REQIUREMENTS OF SPICES FOR EXPORTS, SPICES BOARD, COCHIN, 2001.

6. GUENTHER, E. THE ESSENTIAL OILS, VOLS I – V, REK, NY. , 1972.

7. FENAROLI’S HAND BOOK OF FLAVOUR INGREDIENTS VOL.1. CRC PRESS. OH10 1975.

8. THE CHEMICAL ANALYSIS OF FOODS, JACHURCHILL, LONDON, 1970.

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