Spices are deliciously scented plants with comforting fragrances that are a hallmark of the winter season. In reality, there are five spices that bring back memories of sitting by the fire on chilly nights, snow weekends, and social events with delicious seasonal delicacies and mulled wine.
A spice is derived from a tropical plant or tree's root, bark, seed, or dried fruit. Essential oils provide the scent or taste. Many spices have essential oils that are identical but in varying amounts. The physical process of grinding, grating, or crushing releases these oils. After processing, the essential oils begin to evaporate, and the tastes of the spices decrease with time.
But these exotic plants are more than simply their sweet or spicy tastes. Spices were employed in practically every element of life in ancient times, whether it was to flavour and preserve food, to refresh one's breath, or to be applied or taken as medicine. Let's take a closer look at some of the most well-known winter spices: allspice, cinnamon, cloves, ginger, and nutmeg.
Allspice
Allspice (Pimenta dioica) is made from dried berries from a tree endemic to Jamaica, Mexico, and Central America. The English named it "allspice" because it combines the flavours of cinnamon, nutmeg, and cloves. Its peppery taste is prevalent in Caribbean food and Jamaican jerk spice, as well as mole sauces, curries, and pickling. It's typically used in spiced cider or mulled wine, as well as seasonal treats, in the United States.
While most other spices were cultivated in Asia, allspice was grown entirely in the Western hemisphere. When it was imported to Europe, it quickly became popular. Pimento oil, extracted from the leaves of the allspice tree, is used in the cosmetic industry to enhance smells and as a natural deodorizer.
Because of the volatile oil eugenol, allspice is a digestive and carminative. Allspice, like other spices containing the oil, has anti-bacterial and anti-inflammatory qualities. Because of its vasodilating actions on blood vessels, allspice was used topically for bruises, muscular pains, and rheumatism as traditional medicine. Recent research has focused on the ingredients of allspice – eugenol, quercetin, and gallic acid – for their antioxidant activity and potential anti-cancer properties.
Cinnamon
Cinnamon (Cinnamomum zeylanicum and C. cassia) is collected from the inner bark of numerous trees native to India in the genus Cinnamomum. Cinnamon's distinct flavour and aroma are attributed to its principal ingredient, cinnamaldehyde, an essential oil. Smaller levels of eugenol, copane, cinnamyl acetate, and camphor are present. Cinnamon is used to flavour meat and curry meals in the East, while it is more commonly used in sweet foods and sweets in the West.
Cinnamon, which is high in antioxidants, helps decrease free radicals, has anti-inflammatory qualities, aids in lipid and blood sugar stabilisation, and may be good for neurodegenerative illnesses. Several clinical investigations have indicated that cinnamon cassia improves glycemic control in individuals with pre-diabetes and high pre-treatment HbA1c values. These studies suggest that cinnamon has the potential to be used as an adjunct therapy in the treatment of type 2 diabetes. However, the zeylanicum type of cinnamon may be a safer option to cassia since it contains less coumarin, a blood thinner.
Cloves
Cloves (Syzyium aromaticum) are the dried flower buds of an Indonesian tropical evergreen tree. Historically, clove was one of Europe's most valuable spices. A pomander ball, which is often orange and studded with cloves, is a classic Christmas decoration and New Year's gift. Clove is an unusual component in Indonesian cigarettes known as "kretek," which imparts a unique scent and flavour when smoked. Clove's strong, pungent flavour can often dominate other flavours and should be used sparingly in traditional Indian recipes.