5 Nomenclature & classification of spices and condiments

5.1.  Nomenclature of spices and condiments:

1.  Cardamom (Small)

Botanical name:       Elettaria cardamomum

Family name:            Maton Zingiberaceae

Part used as spice:  Fruit, seed

2.  Cardamom (Large)

Botanical name:      Amomum subulatum

Family name:           Roxb. Zingiberaceae

Part used as spice:  Fruit, Seed

3.  Pepper

Botanical name:      Piper nigrum

Family name:           L.Piperaceae

Part used as spice:  Fruit

4.  Chilli

Botanical name:      Capsicum annuum

Family name:           L. Solanaceae

Part used as spice: Fruit

5.  Ginger

Botanical name:        Zingiber officinale Rosc

Family name:             Zingiberaceae

Part used as spice:    Rhizome

6.  Turmeric

Botanical name:        Curcuma longa L.

Family name:             Zingiberaceae

Part used as spice:   Rhizome

7.  Coriander

Botanical name:        Coriandrum sativum L.

Family name:             Apiaceae

Part used as spice:    Leaf & Fruit

8.  Cumin

Botanical name:        Cuminum cyminum L.

Family name:             Apiaceae

Part used as spice:   Fruit

9.  Fennel

Botanical name:         Foeniculum vulgare Mill.

Family name:             Apiaceae

Part used as spice:    Fruit

10.  Fenugreek

Botanical name:        Trigonella foenum-graecum L.

Family name:             Fabaceae

Part used as spice:    Seed

11.  Cinnamon

Botanical name:         Cinnamomum zeylanicum

Family name:              Breyn Lauraceae

Part used as spice:    Bark

12.  Garlic

Botanical name:        Allium sativum L.

Family name:             Alliaceae

Part used as spice:    Bulb

13.  Clove

Botanical name:       Syzygium aromaticum (L)

Family name:            Merr. & Perry Myrtaceae

Part used as spice:  Unopened Flower bud

14.  Tamarind

Botanical name:        Tamarindus indica L.

Family name:             Caesalpiniaceae

Part used as spice:    Fruit

15.  Celery

Botanical name:         Apium graveolens L.

Family name:              Apiaceae

Part used as spice:    Leaf, Fruit, Stem

16.  Caraway

Botanical name:        Carum carvi L.

Family name:             Apiaceae

Part used as spice:    Fruit

17.  Mint

Botanical name:        Mentha piperita L.

Family name:             Lamiaceae

Part used as spice:    Leaf

18.  Mustard

Botanical name:        Brassica juncea L.

Family name:             Czern Brassicaceae

Part used as spice:    Seed

19.  Saffron

Botanical name:        Crocus sativus L.

Family name:             Iridaceae

Part used as spice:    Stigma

20.  Mace

Family name:           Myristica fragrans Houtt.

Botanical name:      Myristicaceae

Part used as spice:  Aril

21.  Basil

Family name:            Ocimum basilicum L.

Botanical name:       Lamiaceae

Part used as spice:   Leaf

22.  Dill

Botanical name:      Anethum graveolens L.

Family name:           Apiacee

Part used as spice: Fruit

23.  Parsley

Botanical name:        Petroselinum crispum Mill.

Family name:             Apiaceae

Part used as spice:   Leaf

24.  Cassia

Botanical name:        Cinnamomum cassia.Blume

Family name:             Lauraceae

Part used as spice:   Bark

25.  Aniseed

Botanical name:        Pimpinella anisum L.

Family name:             Apiaceae

Part used as spice:    Fruit

26.  Thyme

Botanical name:        Thymus vulgaris L.

Family name:             Lamiaceae

Part used as spice:    Leaf

27.  Savory

Botanical name:       Satureja hortensis L.

Family name:            Lamiaceae

Part used as spice:   Leaf

28.  Sage

Botanical name:        Salvia officinalis L.

Family name:             Lamiaceae

Part used as spice:   Leaf

29.  Rosemary

Botanical name:        Rosmarinus officinalis L.

Family name:             Lamiaceae

Part used as spice:   Leaf

30.  Allspice

Botanical name:       Pimentadioica (L) Merr.

Family name:            Myrtaceae

Part used as spice:  Fruit & Leaf

31.  Nutmeg

Botanical name:       Myristica fragrans Houtt.

Family name:            Myristicaceae

Part used as spice:  Seed

32.  Bay Leaf

Botanical name:       Laurus nobilis L.

Family name:            Lauraceae

Part used as spice:  Leaf

33.  Asafoetida

Botanical name:      Ferula asafoetida L

Family name:           Apiaceae

Part used as spice:  Oleo gum resin from rhizome and thickened root

34.  Horse Radish

Botanical name:      Armoraciarusticana Gaertn.

Family name:           Brassicaceae

Part used as spice:  Root

35.  Tejpat

Botanical name:       Cinnamomum tamala (Buch Ham)

Family name:            Lauraceae

Part used as spice:  Bark, Leaf

36.  Capsicum

Botanical name:       Capsicum annuum L.

Family name:            Solanaceae

Part used as spice:  Fruit

5.2.  Classification of Spices:

Spices can be classified or grouped according to different systems of classification such as:

5.2.1.  Classification based upon the plant organ from which they are obtained:

5.2.2.  Classification of spices based on Botanical families:

5.2.3. Classification based on duration of crop:

Annual                        basil, coriander, dill

Biennial                      caraway, parsley, leek

Perennial                    curry leaf, mint, oregano, thyme

5.2.4.  Classification based on growth habit:

Herbs                       caraway, coriander, mint,

Shrubs                     rosemary, sage, thyme

Trees                       curry leaf, laurel

5.2.5.  Conventional classification of spices:

5.2.6. Classification of condiments:

Spices have substantial antioxidant activity due to phenolic compounds mostly flavonoids present in them. These antioxidants may also act as natural preservatives by preventing or slowing spoilage of foods.