List of Common Spices and Their Scientific Names
- Black pepper: Piper nigrum (Piperaceae)
- Cardamom: Elettaria cardamomomum (Zingiberaceae)
- Caraway: Carum carvi (Umbelliferae)
- Cassia: Cinnamomum tamala (Lauraceae)
- Chilies, Red pepper: Capsicum annuum (Solanaceae)
- Cloves: Syzygium aromaticum (Myrtaceae)
- Coriander: Coriander sativum (Umbelliferae)
- Cinnamon: Cinnamomum zeylanicum (Lauraceae)
- Ginger: Zingiber officinale (Zingiberaceae)
Understanding Spices
Spices are plant substances used in food for flavoring and coloring. They have medicinal uses and enhance taste. Some spices preserve food by preventing bacteria growth. Spices can come from various parts of plants like roots, flowers, seeds, fruit, bark, berries, and leaves. The key difference between herbs and spices is that herbs are fresh parts of the plant while spices are dried parts. The most popular spice globally is chili. Turmeric and cardamom belong to the Zingiberaceae family. Culinary spices not only enhance taste but also have health benefits.
Traditional Benefits of Spices
Traditionally, black pepper has been known to cure joint pains, tooth decay, liver issues, and hernias. Cinnamon, scientifically known as Cinnamomum zeylanicum, is a widely used spice with various applications.