What are Spices & Condiments

Spices are those plants, the products of which are made use of as food adjuvant to add aroma and flavour (Eg. Pepper, cardamom, clove and nutmeg).

Condiments are also plants, products of which are used as food adjuvant to add ‘taste’ only (Eg. Coriander, Cumin etc.)

Plantation crops are plants which are grown in extensive scale like coconut, arecanut, tea, coffee, cocoa and rubber etc., are known as plantation crops.

Classification of spices
There are about 35 spices and condiments which can be broadly classified into 6 groups, based upon the parts of the plants from which they are obtained:

a. Rhizomes and root spices: Ginger, Turmeric, and Garlic.

b. Seed spices: Nutmeg, Coriander, Fennel, Cumin, Fenugreek, Dill, Aniseed, Celery and Bishopweed.

c. Bark spices: Cinnamom

d. Fruit spices: Cardamom, Black pepper, Vanilla, All spice, Cassia, Tamarind, etc.

e. Leaf spices: Bay leaf, Curry leaf, etc.

f. Flower spices: Clove, Saffron, Asafoetida, etc.