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Herbs & Spices
Ethnobotany
| Question | Answer |
|---|---|
| functions of secondary compounds | attract pollinators, inhibit bacterial and fungal pathogens, deter herbivory by vertebrates and insects, inhibit growth of competing plants (allelopathy) |
| uses of secondary compounds by humans | medicine, flavoring, toxins, and perfumes |
| terpenes | latex, taxol, carotenoids |
| phenolics | flavonoids, tannins, lignin |
| glycosides | digitoxin, cyanogenic glycoside |
| alkaloid | caffeine, nicotine, morphine, ephedrine |
| classes of secondary compounds | terpenes, phenolics, glycosides, and alkaloids |
| essential oils | volatile secondary plant compounds that contribute to the essence or aroma (and the flavor) of certain species |
| location of essential oils in plants | found in specialized cells, glands, or vessels in any or all plant parts (most abundant in leaves, flowers, and fruits) |
| terpenes | form most of the essential oils as they are unsaturated hydrocarbons, linear chains or rings (includes aldehydes, alcohols, phenols, and phenylesters) |
| uses of secondary compounds in human food | flavor and/or aroma, mask the odor of rotting food, neutralize unpleasant odos, medicinal/health benefits, antimicrobial benefits, (help combat food spoilage), yield a physiological "high" (endorphines), provide nutritional components (trace elements) |
| herb | aromatic leaves (rarely seeds) from plants of temperate origin (basil, oregano, thyme, and parsley) |
| spice | aromatic fruits, seeds, flowers, bark or other plant parts of tropical origin (chili, cinnamon, and cloves) |
| hot chilies (Capsicum Peppers) | native to the Americas and are berries from the genus Capsicum (Tomato family - Solanaceae) |
| Capsicum annuum | bell pepper, cayenne pepper |
| Capsicum frutescens | Tobasco |
| Capsicum chinense | habanero |
| Capsicum baccatum | aji |
| Cabsicum pubescens | anothers culturated species of pepper |
| attributes of hot chilies | high in vitamin C (one pepper meets daily requirement) and are sold fresh or dried |
| dried pepper | paprika, red pepper, cayenne, chili powder |
| hot chili flavor | due to 7 alkaloids (capsaicinoids) |
| capsaicin | highest levels in seeds and placentas, skin and mucous membrane irritant, used in pepper spray, used to treat pain (arthritis, shingles, cluster headaches), and triggers same heat-sensitive nerve fibers as hot temperatures |
| Scoville scale | record hotness of capsicum peppers |
| Mustard family | Brasicaceae |
| mustard oil glycosides | glucosinolates |
| glucosinolates | toxic at very high doses, pungent flavor, and toxic to insects (reduce herbivory) |
| mustard flower | 4 sepals, 4 petals (arranged in cross pattern), gynoecium - 2 fused carpels, and fruit is a silique |
| products from mustard family | mustard, horseradish, wasabi, and cress |
| silique | composed of two carpels and is a long bean like structure that is thin and full of seeds |
| Brassica nigra | black mustard |
| Brassica alba | white mustard |
| origin of mustards | native to Europe (black also found in Africa) |
| turmeric | causes the bright yellow color of prepared mustard) |
| sinigrin | active ingredient in black mustard |
| sinalbin | active ingredient in white mustard |
| Horseradish | Armoracia rusticana |
| Horseradish origin | native to Europe |
| Horseradish plant part | comes from taproots and pungent flavor is a result of myrosinase, sinigrin and water |
| uses of horseradish | flavoring (condiment) and medicine (respiratory and urinary disorders) |
| Japanese Horseradish | Wasabia japonica |
| Japanese Horseradish origin | native to Japan |
| part of plant (J. Horseradish) | rhizome (underground stem) |
| flavor of J. Horseradish | comes from sinigrin (fiery pungent taste) |
| purposes of J. Horseradish | used in medicine (antimicrobial, prevents tooth decay, cancer prevention, and helps alleviate asthma symptoms) and as a condiment |
| Cinnamon | Cinnamomum zeylandicum (Laurel family - Lauraceae) |
| Cinnamon origin | native to Ceylon and India |
| plant part cinnamon is derived from | 2 yr old stems and twigs cut, outer bark removed, and inner bark (secondary phloem) is dried and produces quills |
| quills | cinnamon sticks |
| Cinnamon/cassia | Cinnamomum cassia |
| origin of cassia | native to China, Vietnam and Sumatra |
| plant part cassia comes from | outer (periderm) + inner bark (phloem) used to make quills (lower quality than real cinnamon, but cheaper) |
| active ingredient in cinnamon | cinnamaldeyde (bark) and eugenol (leaves) |
| uses of cinnamon | flavoring and medicine (mild expectorant - helps w/ congestion, stimulates digestion) |
| Cloves | Eugenia caryophyllata (Myrtle family - Myrtaceae) |
| origin of cloves | native to Spice Islands (the Moluccas) |
| plant part of Cloves | unopened flower buds of Eugenia caryophyllata) |
| Clove oil (eugenol) purposes | medicine, disinfectant, mouthwash, toothpast, soap and perfume |
| Nutmeg and Mace | Myristica fragrans (nutmeg family - Myristicaceae) |
| origin of nutmeg and mace | native to Spice Islands |
| part of plant nutmeg and mace come from | derived from the berry of the nutmeg tree |
| nutmeg | seed |
| mace | dried and groud aril (thin, scarlet, netlike structure) surrounding the seed |
| active ingredients in nutmeg and mace | sabinen, pinene, and myristicin |
| characteristics of nutmeg and mace | have a strong, spicy, bitter flavor, can be hallucinogenic (myristicin and elemicin) in intermediate doses and toxic in large doses and have medicinal qualities |
| Ginger | Zingiber officinale (Ginger family - Zingiberaceae) |
| origin of Ginger | native to tropical Asia |
| plant part of Ginger | rhizomes of Zingiber officinale |
| ginger's active ingredient | camphene (antibacterial antifungal antiparasitic, antihelminthic, relieves nausea (good for morning sickness and upset stomach) |
| Turmeric | Curcuma longa (Zingiberaceae family) |
| part of plant turmeric comes from | rhizome |
| turmeric | has yellow color and is main ingredient in curry powder and is also found in prepared mustard |
| turmeric's active ingredient | cucurmin |
| Black and white pepper | dried drupes of Piper nigrum (pepper family - piperaceae) |
| origin of black and white pepper | native to India and Sri Lanka |
| Black pepper | drupe is picked green or yellow (before ripe) or dry black |
| white pepper | picked when ripe, mesocarp and exocarp removed and white endocarp is ground |
| red pepper | drup picked when ripe (red) |
| green pepper | picked green and the pickled and freeze-dried |
| black and white pepper flavor | comes from volatile oils (loses flavor after grinding) |
| pepper's active ingredient | piperine (central nervous system depressant, anticonvulsant, digestive aid, antimicrobial and insecticidal) |
| Allspice | Pimenta dioica (Myrtaceae - myrtle family) |
| Allspice plant part | dried berries |
| origin of allspice | native to New World (tropical Americas) |
| allspice name | comes from the fact that its flavor is a combination of nutmeg, cinnamon, and cloves |
| Vanilla | Vanilla planifolia (Orchidaceae - orchid family) |
| vanilla plant description | perennial vine with elongate capsules (pods) with tiny seeds (dust seeds) |
| vanilla origin | native to Mexico and C. America |
| vanilla flower | 3 sepals and 3 petals |
| vanilla production | pods picked green and cured for several months (1. sweating (heat in sun, wrap in blankets at night) and 2. slow drying (develops aroma) |
| active ingredient in vanilla | vanillin |
| description of cured pods | black with crystals of vanillin on the surface |
| Saffron | obtained from the stigmas of Crocus sativus (Iris family - Iridaceae) |
| origin of Saffron | native to E. Mediterranean countries and Asia Minor |
| active ingredients | lycopene, B-carotene - pungent, slighly bitter, and musky aroma and flavor |
| mint family | Lauraceae |
| description of mints | square stems, aromatic simple leaves and usually with toothe margin, opposite, and have oil glands (spearmint, peppermint, marjoram, oregano, reosemary, sage, sweet basil, thyme and savory) |
| Mentha spicata | spearmint |
| Mentha piperita | peppermint |
| origin of mints | native to Mediterranean |
| active ingredient in mint | menthol (alcohol) |
| Sweet Basil | Ocimum basilicum |
| origin of sweet basil | native to India, tropical Asia |
| description of sweet basil | annual plant with sweet aromatic flavor |
| Oregano | Origanum vulgare |
| description of Oregano | perrennial herb with biting, strong or sharp flavor |
| active ingredient in oregano | carvacrol |
| Rosemary | Rosmarinus officinalis |
| origin of Rosemary | native to Mediterranean |
| description of Rosemary plant | perennial herb with needle-like leaves and has a strong, biting or sharp flavor |
| active ingredient in Rosemary | cineole, pinene and camphor |
| Thyme | Thymus vulgaris |
| origin of Thyme | native to Mediterranean |
| description of Thyme | perennial herb |
| active ingredient in thyme | thymol |
| Parsley family | Apiaceae |
| description of Apiaceae family | alternate, compound leaves with flat-topped inflorescense = umbel, fruit - schizocarp |
| schizocarp | splits into two identical havles, called seeds |
| parsley family | includes parsley, caraway, dill, fennel, celery, anise, coriander, cilantro, and cumin |
| Parsley | Petroselinum crispum |
| origin of Parsley | native to the Mediterranean region |
| active ingredients | apiol and myristicin) |
| Dill | Anethum graveolens |
| origin of dill | native to the Mediterranean region of Europe and has finely dissected, feathery leaves |
| active ingredient in dill | carvone |
| Allium | genus of rhizomes, bulbs or corms |
| origin of Allium | native to C. Asia |
| Onion | Allium cepa |
| Garlic | Allium sativum |
| Leeks | Allium porrum |
| Shallots | Allium ascalonicum |
| Chives | Allium schoenoprasum |
| aroma of alliums | due to sulfur-containing compounds that interact with enzyme allinase |
| active ingredient in garlic | allicin |
| active ingredient in onions | lacrimatorial factor |
| allicin | helps prevent blood clots, interferes with cholesterol synthesis (lowers cholesterol) |
| originally perfumes were made from the following natural products | flowers, fruits, leaves, roots, wood, resins and animal secretions |
| fixative | added to perfume to minimize dissipation of volatile components |
| 3 types of odorants | conretes, absolutes, and resinoids |
| concretes | purest, immerse plant part in hydrocarbon (oils) solvent, solvent extracts essential oils |
| absolutes | concentrate concrete using alcohol, evaporate alcohol (most perfumes are mixtures of these) |
| resinoids | dissolve resins in organic solvents, evaporate solvent |
| tinctures | extract from macerated substance using 95% ethanol (also used to make medicines) |
| importance of sythnetic perfumes | cheaper to make and more consistent |
Created by:
Nicolekr
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