BIOL 1007 Lecture 16: heerbs & spices

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Herbs and Spices
Biol 1007
Plants and Society
Herbs and Spices
“Herbs” versus “Spices”
There are several differences in definitions of herbs’ versus
spices’.
Some definitions based on the geographic origins of the
materials used: Herbs tend to come from temperate regions
and spices tend to come from tropical regions
Some definitions use ‘herb’ as a plant product which has
applications beyond flavoring food (i.e. ‘medicinal herbs’ or
‘aromatic herbs’
No practical distinction, since they are traded internationally
under common names.
Textbook: A definition of an herb is the non-woody part of a
plant; aromatic plants whose leaves are used in seasoning. A
definition of spice is a pungent, aromatic plant product
derived from plants native to tropical regions and used to
flavor foods.
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Working Definitions
Herb – Primarily vegetative plant
parts used for medicinal, aromatic,
or savory purposes.
Spice – Primarily reproductive plant
parts used for aromatic, or savory
purposes.
Flavoring – Extracts of herbs, spices,
or non-botanical products, used for
savory purposes, but containing no
actual plant parts.
Herbs and Spices
Throughout History
Highly prized and widely traded commodities.
Often used plant materials in lieu of currency – universally-used
and desired.
Used to enhance the flavor of food, serve as medicines, provide
pleasing aromas, and to enable ceremonial cremation or
embalming of the dead. In some cases linked to religions.
Ancient trade routes (on land and sea) determined based upon
locations of the sources of herbs and spices. Trade for these
same commodities still occurs along these same paths today.
Much exploration and colonial establishment done to secure
spices (e.g. Great Britain in India and in many islands).
Spice trade formed the basis of the economies of many small or
developing nations.
Profound influence on changes in cuisine based upon mixing of
cultures and sharing of tastes and flavors from around the
World.
Chemistry of Flavor
Flavor incorporates both aroma and taste.
Aromatic components must be volatile
and capable of being perceived by
humans’ olfactory senses.
Taste components must be at least
partially soluble in water, and capable of
stimulating humans’ taste buds.
Combination of senses required for full
savory experience.
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Chemical Compounds of
Herbs and Spices
“Essential Oils” – Often are complex mixtures of
terpenes, and other terpenoid compounds.
-
Some are volatile and vaporize quickly.
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Others remain as liquid oils and are perceived
through both smell and taste senses.
-
These account for most ‘aromatic’ properties.
Esters – “fruity” aromas, often associated with
ripening.
Amides - Nitrogen containing compounds, e.g.
capsaicin.
Vitamins - Typically vitamins A, B-complex, and C.
Herbs and Spices of the Mint Family
(Lamiaceae)
Primarily from the Mediterranean region, Africa and Asia
In almost all cases, leaves are the preferred plant part.
Most species used for herbs have oil glands or secretory
trichomes (epidermal hairs).
Contains a diverse array of terpenes in the essential oil
component of the plant’s secondary metabolites.
- Peppermint Mentha piperita
- Spearmint Mentha spicata
- Basil – Ocimum basilicum
- Marjoram – Origanum majorana
- Oregano Origanum vulgare
- Rosemary – Rosmarinus officinalis
- Thyme Thymus vulgaris
- Sage Salvia officinalis
- Lavender – Lavandula angustifolia
Plant Terpenes
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Document Summary

Herbs versus spices : there are several differences in definitions of herbs" versus. Aromatic herbs": no practical distinction, since they are traded internationally under common names, textbook: a definition of an herb is the non-woody part of a plant; aromatic plants whose leaves are used in seasoning. A definition of spice is a pungent, aromatic plant product derived from plants native to tropical regions and used to flavor foods. In some cases linked to religions: ancient trade routes (on land and sea) determined based upon locations of the sources of herbs and spices. Herbs and spices: essential oils often are complex mixtures of terpenes, and other terpenoid compounds. Others remain as liquid oils and are perceived through both smell and taste senses. These account for most aromatic" properties: esters fruity aromas, often associated with ripening. capsaicin, amides - nitrogen containing compounds, e. g. vitamins - typically vitamins a, b-complex, and c. Parsley petroselinum crispum: fruits and seeds" (actually mericarps):

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