FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 32 : Spices

Role of spices in cookery

1. Spices are flavouring agents. Cardamom added to payasam adds its characteristic flavor. Garam masala is added to pulav to add flavor.
2. Spices are colouring agents.Turmeric gives colour to lime rice.Saffron adds colour to rasmalai in addition to flavour.
3. Spices give pungency.Chillies added to chutney give quality of bite. Ginger gives its burning sensory stimulation in beverages like tea,lime juice or butter milk.
4. Spices act as preservative. Mustard powder,fenugreek powder and garlic added to pickles act as bacteriostatic.
5. Spices act as souring agent as tamarind in pulihoea.
6. Spices act as thickening agent. Poppy seeds, garam masala, ginger garlic paste act as thickening agent in curries.
7. Spices as emulsifying agent. The oil used as seasoning in sambar mixes well and not visible because chilli powder,dhania powder added to it act as emulsifying agent.
8. Monosodium glutamate act as flavour potentiators enhancing the natural flavour of rice and vegetables in Chinese fried rice.