PB Herb and Spices

6/9/13
Definition of Spices
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HERBS AND SPICES

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Vegetables products or mixtures thereof, free from extraneous matter, used for flavoring, seasoning and imparting aroma in foods (The Geneva-based ISO). Any various of aromatic vegetable productions used in cookery to season and to flavor; a vegetable condiments or relish, usually in the form of a powder, also as condiments collectively (Webster). The (dried) parts of aromatic plants with the exception of the leaves.
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Food Material Science 2012/2013 Inneke Hantoro & Ita Sulistyawati
Definition of Herbs
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Conventional classification of spices

Classes Hot spices Mild spices Aromatic spices Herbs Spices Chilies, black and white pepper, ginger, mustard Paprika, coriander Allspice, cardamom, cinnamon, dill, clove, cumin (jinten), mace, nutmeg Basil, bay leaves, dill leaves, marjoram, tarragon, thyme
The dried leaves of aromatic plants used to impart flavor and odor to foods with, sometimes, the addition of color.
Aromatic vegetables Onion, garlic, shallot, celery

Source: Peter (2001)
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Part used of herbs and spices

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Part used of herbs and spices

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Rhizome
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Stem bark
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Ginger, greater galangal (laos), galangal (kencur), turmeric Cinnamon Galangal Horseradish Pandan wangi, mint, oregano, basil, parsley, coriander, celery
Flower bud
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Clove
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Bulb
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Garlic, onion Cumin, white mustard, cardamom, sesame Nutmeg Tamarind, paprika, pepper, black pepper, cardamom, coriander, star anise
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Tubers
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Seed
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Root
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Kernel/ fruit seed

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Leaf
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Fruit/ fruit pulp

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Herbs
Oregano Marjoram
Parsley
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Bay leaves
Spices
Cardamom Star anise Coriander
Indian bay leaves (Cinnamomum tamala, Lauraceae)
Indonesian bay leaves (Syzygium polyanthum, Myrthaceae)
Bay laurel (Laurus nobilis, Lauraceae)
Yellow mustard
Cumin
Spices
Ginger Turmeric
Spices
Cinnamon Clove
Galangal
Greater galangal
Nutmeg Peppercorns
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Spices
saffron White sesame
Spices
Paprika
Chilli
Horseradish plant
horseradish
Yellow & Red Onions
The utilization of herbs and spices

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Basic uses of herbs and spices

Basic Function Flavoring Herbs / Spices Parsley, cinnamon, allspice, mint, cumin, marjoram, star anise, nutmeg, vanilla, cardamom, celery Garlic, bay leaves, clove, oregano, onion, coriander Garlic, bay leaves, oregano, onion, coriander, ginger, pepper, mustard Paprika, turmeric, saffron
Ravindran et al. (2002)
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As ingredients in food --- to impart flavor, aroma, pungency and color Alcoholic beverages: coriander, ginger, cinnamon, etc. Medicine Perfumery Cosmetics Coloring: turmeric Garden plants
Deodorizing/ masking Pungency Coloring
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Other properties of herbs and spices

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The main compounds of herbs and spices

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Antioxidant
delaying the spoilage
Volatile oils
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Antimicrobial of the food Pharmaceutical properties --- medicinal uses All spices are medicinal and are used extensively in indigenous systems of medicine Nutritional properties
Giving specific aroma Mixture of oil and resin (sticky agent extracted form plant) They are beneficial for cosmetics, perfume and pharmacy
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Oleoresins
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Colorants " pigments Flavor agents Active compounds
Color components in herbs and spices

Color component
Carotenoid
!-carotene Cryptoxanthin Lutein Zeaxanthin Capsanthin Capsorbin Crocetin Neoxanthin Violaxanthin Reddish orange Red Dark red Yellow Purple red Dark red Orange yellow Orange yellow Orange Red pepper, mustard, paprika, saffron Paprika, red pepper Paprika Paprika Paprika, red pepper Paprika, red pepper Saffron Parsley Parsley, sweet pepper
Active plant constituents in herbs and spices

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Tint
Spices
Acids:
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Sour, often antiseptic and cleansing Often based on alkaline nitrogenous compounds, bitter, many are toxic & addicted. Bitter, irritant, acting also as dyes Astringent, often antiseptic Antibacterial, anticoagulant
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Alkaloids:
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Anthraquinones:
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Tannins:
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Crocin Flavonoids Curcumin Chlorophylls
Yellowish orange Yellow Orange yellow Green
Saffron Ginger Turmeric Herbs

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Coumarines:
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Active plant constituents in herbs and spices

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Flavor compounds
Spices and herbs contain essential oils and oleoresins, which give specific flavor. Some important flavor compounds include:
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Resins:
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Oleoresins --- acrid, astringent, antiseptic, healing Sweet, often anti-inflammatory Aromatic, antiseptic, fungicidal
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Saponins:
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Volatile oils:
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Glycosides
Eugenol (allspice, cinnamon, cloves) Piperine (black pepper) Gingerol (ginger) Myristicin (nutmeg) Turmerone (turmeric) Vanillin (vanilla) Etc.
Quality standard associations for spices

The American Spice Trade Association (ASTA) --- endorsed by the United states Food & Drugs Administration (USDA) !! The European Spice Association (ESA) !! Standar Nasional Indonesia (SNI)
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QUALITY SPESIFICATION
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Cleanliness
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A measure of the amount of foreign and extraneous matter, for example insect contamination, excreta or foreign bodies. A measure of the level of impurities in a product, obtained by burning off the organic matter and measuring the residue of ash.
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Ash level
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Volatile oil (V/O) determination

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Water availability (Aw)

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This measure helps to identify whether the herb or spice has been adulterated, perhaps by addition of foreign materials. This measure of the amount of moisture is important since moisture content determines weight and pricing. Maximum moisture contents are set based on the maximum allowable amount of moisture for the products to remain stable.
The level of 0.6 Aw is accepted that microbial growth cannot occur. However, in some herbs and spices, which have antimicrobial agents, the Aw limit can be higher.
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Moisture content
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Microbiological measurements (bacteria, yeast, mould) Pesticide level Mycotoxin level

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Aflatoxin and Ochratoxin A have been a concern in the industry. EU have established the maximum aflatoxin content in some spices at 10 ppb, while the USA limit is 20 ppb.
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Spice quality (ESA, European Spice Association)

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Bulk density/ bulk index

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An important measure, especially in filling retail containers of herbs and spices. The products must be sifted or ground to give a certain density so that retail units appear satisfactorily full and comply with declared weight. Many spices and herbs are ground to give easier dispersion in the final product. Particle size is generally specified and is carried out using standardized sieves. The common method of measuring sieve sizes was mesh (number of holes per inch)
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Mesh/ particle size

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Extraneous matter Foreign matter Ash, acid insoluble ash, moisture content, V/O, Aw Heavy metals Pesticides Treatments (fumigants, irradiation) Microbiology Off odors Infestation Mycotoxins Adulteration Bulk density
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References
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Handbook of herbs and spices. (2001). CRC Press. Boca Raton. Handbook of herbs and spices vol. 2. (2004). CRC Press. Boca Raton.
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6/9/13

HERBS AND SPICES

Food Material Science 2012/2013 Inneke Hantoro & Ita Sulistyawati

Conventional classification of spices

Aromatic vegetables Onion, garlic, shallot, celery

Part used of herbs and spices

Part used of herbs and spices

Kernel/ fruit seed

Fruit/ fruit pulp

Indonesian bay leaves (Syzygium polyanthum, Myrthaceae)

Bay laurel (Laurus nobilis, Lauraceae)

Yellow & Red Onions

The utilization of herbs and spices

Basic uses of herbs and spices

Deodorizing/ masking Pungency Coloring

Other properties of herbs and spices

The main compounds of herbs and spices

delaying the spoilage

Colorants " pigments Flavor agents Active compounds

Color components in herbs and spices

Active plant constituents in herbs and spices

Crocin Flavonoids Curcumin Chlorophylls

Yellowish orange Yellow Orange yellow Green

Saffron Ginger Turmeric Herbs

Active plant constituents in herbs and spices

Quality standard associations for spices

Volatile oil (V/O) determination

Water availability (Aw)

Microbiological measurements (bacteria, yeast, mould) Pesticide level Mycotoxin level

Spice quality (ESA, European Spice Association)

Bulk density/ bulk index

Mesh/ particle size

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