New Zealand Garden Swap Newsletter

THE SPICES OF LIFE

Cinnamon Cinnamon Cardamon Cardamon

Spices have been used and traded by many civilisations for thousands of years. Their uses range from food enhancement and garnishing to incense and medicinal applications. The Chinese people for example, have used spices for all sorts of purposes. In fact at one period, before approaching the Emperor, Chinese officials and citizens were required to hold cloves in their mouths in order to conceal bad breath. This spice was also used by Ayurvedic healers in India for the treatment of respiratory and digestive disorders. Other unique qualities of cloves are their anaesthetic and antiseptic properties. These properties are particularly apparent when cloves are used as a mouthwash or to relive a painful toothache. The difference between herbs and spices is not great; in fact the dividing line is sometimes hard to distinguish. Herbs are usually leaves or young shoots of no woody plants ( although bay leaves and a few other leaves from woody plants are also considered herbs). Spices are the highly flavoured, aromatic parts of plants that are usually high in essential oil content. Spices are derived from roots, rhizomes, leaves, bark, seeds, fruits and flower parts. Some of the most popular spices are cardamom, cinnamon, cloves, ginger and nutmeg. Cardamom is an exceedingly aromatic spice said to have been grown in Babylon 788 years before Christ. In Greek and roman times it was known as "seeds of paradise" and was used as a perfume. Cardamom has antiseptic and stimulating qualities and is used like menthol for the respiratory tract. It is often used in Indian curries. Kashmiris delight in using it as a flavour in their tea. Some Arab countries use it in coffee. In parts of Europe, it is used in cakes, pastries and certain liquers. Cinnamon was once more valuable than gold. In ancient Egypt it was sought for embalming and witchcraft, and in medieval Europe for religious rites and as a flavouring. Later it was the most profitable spice for the Dutch east India Company. In modern times cinnamon is used to flavour a variety of foods from confectionery to curries. In the west it is especially popular in bakery foods. Ginger is known as "chiang" in China and is considered a good heart strengthener and a relief for arthritic joint pains, nausea, motion and morning sickness, and dyspepsia. It is also a highly recommended spice for soups, stews, casseroles, desserts, beverages, bread, dressings and pickles. Nutmeg has a distinctive pungent fragrance and a warm slightly sweet taste. It is used to flavour many kinds of baked goods, confection, puddings, meats, sausages, sauces, vegetables and such beverages as eggnog. Grated nutmeg has been used in sachets to keep clothing fresh. The ancient Romans used it as an incense. Ginger