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SPICES

A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavour, colour, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavor a dish or to hide other flavours. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavouring or as garnish. Many spices are used for other purposes, such as medicine, religious rituals, cosmetics, perfumery, or for eating as vegetables. For example, turmeric is also used as a preservative, liquorices as a medicine, and garlic as a vegetable. CLASSIFICATION AND TYPES Culinary herbs and spices BOTANICAL BASIS Dried fruits or seeds, such as fennel, mustard, and black pepper Arils, such as mace Barks, such as Cinnamon and Cassia Dried flowers buds, such as Cloves Stigmas, such as Saffron Roots and rhizomes, such as turmeric, ginger and galingale Resins, such as asafetida.

Some common spice mixtures include; Advieh, Baharat, Chili powder, Curry powder, Harissa, Old bay seasoning, Vegeta, Zaatar, etc.

EARLY HISTORY Humans were using spices in 50,000BCE. The spice trade developed throughout the Middle East in around 2000BCE with Cinnamon and pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for embalming and their need for exotic herbs helped stimulate world trade.

The word spice comes from the old French word espice, which became epice, and which came from the Latin root spec, the noun referring to appearance, sort, and kind. Early uses were connected with magic, medicine, religion, tradition, and preservation. HANDLING SPICES A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. Some spices are rarely available either fresh or whole, for example turmeric, and must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form. The flavor of a spice is derived in part from compounds that oxidize or evaporate when exposed to air. Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation. Thus, flavor is maximized by storing a spice whole and grinding when needed. The shelf life of a whole spice is roughly two years, of a ground spice roughly six months. The flavour life of a ground spice can be much shorter. Ground spices are better stored away from light. Some flavor elements in spice are soluble in water; many are soluble in oil or fat. As a general rule, the flavors from a spice takes time to infuse into the food so spices are added early in preparation.

WORLD PRODUCTION Production in tonnes. Figures 2009-2010 COUNTRY India Bangladesh NET WEIGHT(TONNES) 1,100,000 140,113 PERCENTAGE 70% 9% 5.7% 5.5% 3% 100%

Turkey 87, 028 China 85,987 Pakistan 45,473 Total 1,588, 807 (Ref: en.wikipedia.org/wiki/Spice)

GINGER
Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine or spice. Other notable members of this plant family are turmeric, cardamom, and galangal. Scientific Classification Kingdom: Clade: Clade: Clade: Order: Family: Genus: Plantae Angiosperms Monocots Commelinids Zingiberales Zingiberaceae Zingiber

Species: Binomial name:

Z.officinale Zingiber officinale.

Ginger cultivation began in south Asia and has spread to East Africa and the Caribbean. It is sometimes called root ginger to distinguish it from other things that share the name ginger. Etymology The English name ginger comes from French: gingembre, Old English: gingifere, Medieval Latin: ginginer, Greek: Zingiberis. Ultimately the origin is from Tamil: Inji ver. Nutritional Information 100g of ginger contains the following nutritional information according to the USDA: Calories: 80 Fat: 0.75 Carbohydrates: 17.77 Fibers: 2 Protein: 1.82 Cholesterol: 0

Chemistry The characteristic odour and flavour of ginger is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose one to three percent of the weight of fresh ginger. In laboratory animals, the gingerrols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties. Ginger oil has been shown to prevent skin cancer in mice and a study at the University of Michigan demonstrated that gingerols can kill

ovarian cancer cells. [6]-gingerol(1-[4-hydroxy-3-methoxyphenyl]-5-hydroxy-3decanone) is the major pungent principle of ginger. The pungent taste of ginger is due to non-volatile phenylpropanoid- derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.

Growing Ginger Ginger is a low-growing tropical plant which is easily indoors during the summer months in UK. You can grow ginger plants from green ginger which you buy from supermarkets, although you are not likely to produce a big crop of rhizomes. Growing outdoors in the tropics, it needs a minimum annual rainfall of 150 cm, temperatures of 300C or over, a short dry season and a deep fertile soil. It usually takes 9 months to produce a crop. Propagation: grown from the end finger pieces broken off a root or hand of ginger. Existing ginger plants can be divided and the roots grown on. Cultivation: In early spring, find some fresh ginger in the shops. Choose fingers which have a short bud developing- this looks like a small pyramidal horn at the end of the root- off at least 5 cm from this bud. Bury the finger bud upwards in a 20 cm pot of loam-based compost. Keep warm and constantly warm during the growing season. Move to a larger pot as the plant grows, (ultimately you might need a 35 cm diameter pot if your ginger is growing very well.) Once the ginger has started to grow, feed every two or three weeks with a general pot-plant feed.

In the autumn, reduce the watering and let the pots dry out, which will encourage the plants to form rhizomes. Lift the rhizomes carefully and use in cooking. Pests: usually healthy, although red spider mite can be an occasional problem. Increasing the humidity by misting plants daily with warm water helps discourage these pests. Plant sources: ginger root bought in the markets and supermarkets usually shoots readily. Plant safety: there are no safety concerns. Manures and fertilizers: well rotten FYM or compost at the rate of 25-30 ton/hectare should be applied at the time of planting. The amount of inorganic fertilizer depends upon the fertility of the soil and organic manure used. It ranges between 100-120 kg nitrogen, 75-80 kg of phosphorus and 100-120 kg of Murat of potash. Plant protection: To control shoot borer and leaf roller the spray of indoxacarb @ of 10 ml per 15 liter of water or novaluron @ of 10 ml per 15 liter of water is very effective if sprayed at 15 days interval. Rhizome scale insects destroy rhizome and it can be controlled by dipping seed rhizome in quinalphos by dissolving 1 ml in one liter of water. Harvesting and yield: For fresh ginger, the crop should be harvested before attaining the full maturity means when rhizomes are still tender, low in pungency and fiber content, usually from fifth month onwards after planting. Harvesting for the preserved ginger should be done after 5-7 months of planting while harvest for dry spices and oil is best at full maturity, i.e between 8-9 months after planting when leaves start yellowing. Rhizomes to be used for planting material should be harvested until the leaves become completely dry. After digging the rhizomes should be treated with fungicides like mancozeb @ 3-4 gm per liter of water, dried in shade, and stored in pits covered with 20 cm layer of sand alternating every 30 cm layer of rhizomes. These pits should be dug under a thatched roof to protect the rhizomes from rain, water and direct sun. Average yield

varies from 12-15 tons per hectare. However recovery of dry ginger varies from 20-22%.

WORLD PRODUCTION From 1585, Jamaican ginger was the first oriental spice to grown in the new world and imported back to Europe. India, with over 30% of the global share, now leads in global production of ginger, replacing China, which has slipped to the second position (20.5%), followed by Indonesia (12.7%), Nepal (11.5%) and Thailand (10%). Top ten ginger producers 11 June 2008. Country India China Indonesia Nepal Thailand Nigeria Bangladesh Japan Philippines Cameroon World (Ref: en.wikipedia.org/wiki/Ginger) Production(tonnes) 380,100 331,393 192,500 174, 268 170,125 152,106 72,608 52,000 27,415 12,000 1,615,974

USES OF GINGER Ginger acts as a useful preservative Ginger helps prevent or treat nausea and vomiting from motion sickness, pregnancy, and cancer chemotherapy It is also used as a digestive aid for mild stomach upset, to reduce pain of osteoarthritis, and may even be used in heart disease or cancer.

Ginger can be pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added. It can also be made into candy. The juice from old ginger roots is extremely potent and is often used as a spice in recipes, and is a quintessential ingredient for flavoring dishes such as seafood or goat meat and vegetarian cuisine Powdered dry ginger roots are typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. Candied ginger is the root cooked in sugar until soft, and is a type of confectionary. It can also be used to produce ginger-flavored wines It can also be consumed as a salad dish It may also have blood thinning and cholesterol lowering properties that make it useful for treating heart disease. It is also employed to disguise the taste of medicines. Ginger can also be used to treat cold.

AVAILABLE FORMS Ginger products are made from fresh and dried roots, or from steam distillation of the oil in the root. The herb is available in extracts, tinctures, capsules, and oils. It can also be powdered, crystallized or pickled.

GINGER IN NIGERIA Ginger is produced in six states of the federation namely; Kaduna, Nasarawa, Benue, Niger and Gombe with Kaduna as the major producer. Nigerias production in 2005 was estimated at 110,000 metric tonnes (FAQ). Out of this, 10% is locally consumed as fresh ginger while 90% is dried primarily for the export the exports markets.

Export price: The export free on board price of ginger ranges from USD 2500-2600/ MT depending on the type and form in which the ginger is packaged and also the negotiation made with the buyers. Local price: the local price of dry split ginger delivered to Lagos from Kafanchan in Kaduna state varies from N270,000 and N300,000 Specifications: moisture content: 6-9% max Oil content: Impurities: 1-2% 0-2% max

Export market: they include the United Kingdom, Germany, Spain, Netherlands, France, United States of America, Russia, and Saudi Arabia among others. Some of the companies that process ginger into various dried products in Nigeria includes; Conglomerate Nigeria Limited, Chutecan Nigeria Limited, REFEM Limited, FEMOKAR INTER AND AGRO ALLIED COMPANY LTD, TAIM Global Concept, Johnamos Enterprises Limited, Godward Global solutions, Folash Nigeria Limited, ESS(Export Support Services) Ltd, ACTIVO Global Investments LTD, e.t.c. Some of their finished products include; split dried ginger, ginger dry, dry sliced ginger, ground ginger, fresh ginger and whole ginger. Most of these companies are into three core business areas Exporting, Farming and consultancy Services.

WORLD DEMAND Ginger is a product of high demand throughout the world. In 2005, China continued to lead the world in ginger production with a global share of almost 25% followed by India, Nepal and Indonesia. India, China, Indonesia, Nigeria, the Philippines and Thailand are currently the main producers. World production of ginger oil, mainly from India and China, was estimated at 30t in 1998 and 100200t in 2000, with the major importing countries being United States, Europe and Japan.

Globally, ginger represents 15-16% of the tonnage of spices imported from 1996 to 2000. In the US, ginger has risen to be among the highest 12 spices consumed, replacing fennel seeds. Global import of ginger from 1999 to 2000 in volume (metric tons) Year Quantity(t) % volume 1996 151,559 15.4 1997 167,466 16 1998 169,454 15.7 1999 173,840 15.4 2000 192,838 16.6

Quantities (metric tons) of ginger imports by country Year 1996 1997 1998 1999 2000 Japan 78,969 91,168 91,035 91,684 104,379 United 14,328 13,836 14,036 15,580 19,035 States United 8,593 8,592 10,086 9,262 10,337 Kingdom Germany 1,832 1,721 2,054 2,110 2,310 France 1,438 1,408 1,567 1,331 1,358 Hong Kong 7,822 6,728 3,513 1,631 912 Europe(other 834 1,365 1,396 1,485 1,546 countries) South Africa 343 762 447 520 564 (Ref: in.answers.yahoo.com/question/index? qid= 20070712010518AAP8426)

China and Thailand are the major ginger sources for most importing countries. Brazil and Nigeria provide ginger to the United States, the United Kingdom, Germany and the Netherlands. According to the World Trade Promotion Export/ Import Limited, Nigerian ginger is highly valued in international markets for its aroma, pungency and high oil content.

At present the demand for ginger oil is greater than the current supply, so it is possible to do well in this field. Ginger oil is also another product of ginger used in the treatment of fractures, rheumatism, arthritis, bruising, carbuncles, congestion, coughs, sinusitis, and sores on the skin, sore throat, diarrhea, colic, chills and fever.

REFERNCES: spices: Exotic flavours & medicines: Ginger retrieved 2007-08-08 Zingiber officinale information from NPGS/ GRIN: www.ars-grin.gov. retrieved 2008-03-03 en.wikipedia.org/wiki/Ginger en.wikipedia.org/wiki/Spice Adamson, Melitta Weiss (2004). Food in Medieval Times. Westport, conn: Greenwood press. ISBN 0-313-32147-7 www.kew.Org/plant-cultures/plants/ginger_grow_it. html in.answers.yahoo.com/question/index? qid= 20070712010518AAP8426 www.alibaba.com/country search/NG/ginger.html

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