HARSHA MISTRY S1807618
DESIGN STUDIO AD7411 Semester II, 2019
ek cup elaichi wali masala chai! a cup of cardamom infused masala tea
“Spices are Gold” was one of the various quotes that my grandma rambled on and as kids we never understood what they meant. Until after starting to live away from the family and reaching for a spoonful of turmeric from the spice dabba as soon as I sneeze and remember how much I hated that when my grandma forced to do the same. Now, the turmeric latte is the latest hit at Starbucks!
“A millennium ago, the term ‘Indian spice’ didn’t mean what it does today. For instance, chillies – which in the eyes of the world are most commonly associated with Indian food – only came to Indian subcontinent approximately 450 years ago. Not to mention spices like coriander and fenugreek, which came from Egypt and Greece respectively, as well as nigella seeds, mustard seeds, cloves, cinnamon, nutmeg and mace. India has taken all of these and a host of others and incorporated them in supremely sophisticated ways into its regional cuisines, even going on to become the largest producer and consumer of spices in the world. Every single dish from main course to desserts is bathed in a medley of spice, to the extent that it is the spice that defines a dish rather than the main ingredient. In fact, spices are so integral to the community that they’ve moved out of our kitchens and into every aspect of our daily lives. If you want to get rid of acne, apply a dab of turmeric on the skin. Want sparkling pearl whites; use toothpaste that has clove oil in it. Go to the chemist to buy a winter tonic and you’ll be given a jar of Chyawanprash, laden with many aromatic spices. At home, the spice rack is an instant-remedy counter. If we suffered from cold, headache or indidestion, there was no need to look beyond our kitchen. “
Reshii, 2017
As a studio project in my second semester, I decided to work with the actual spices and its texture to create a typography. The following compilation showcases these creations alphabetically accompanied by some information on each spice that can be useful in domestic life.
All the images in this booklet are created by the Author and the spice description referenced from www.tarladalal.com
READING PAGE LAYOUT: LEFT SIDE
general information about the spice
Botanical name medicinal use
cullinary use
origin
colour
aroma
taste
READING PAGE LAYOUT: RIGHT SIDE
type created with a spice
for
corresponding hindi name (with exceptions for F, Q, W, X and Y) english name
Amchoor or aamchur, also referred to as dried mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is produced in India, and is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season.
Mangifera indica powerful antioxidant improves digestion fights acidity, flatulence
souring agent, thickner added to marinades, curries, chutneys and soups, in particular in North Indian cooking
India
beige/brownish
Honey like
a / aamchur
citrusy sour
for
Aamchur mango powder
The unusual, star-shaped fruit of a small oriental tree, star anise is picked before it ripens, dried, and sold as a spice. Badian or Star anise, as the name suggests, is star-shaped. It is hard, about an inch high, with five to ten (usually eight) segments and a dark brown rust-like colour. Due to the presence of a chemical compound called anethol, star anise has a liquorice like taste, similar to anise, but stronger.
Illicium verum oil used to treat cold & cough, alleviate cramps and reduce nausea
aromatic spice used to infuse soups, stews, and braised dishes, a dominant ingredient in Chinese five-spice powder.
China
rust brown
pungently-scented
b / badian
pungent , liquorice
for
Badian star anise
Chana dal is baby Chickpea that has been split and polished. It looks and tastes like small kernels of sweet corn, and is one of the most popular ingredients in Indian cuisine. Chana dal is delicious, nutritious and easily digested. Apart from being used in cooking as it is, the legumes are also roasted and powdered into chickpea flour (besan), another ingredient that is widely used in almost every province of Indian sub-continent.
Cicer arietinum source of vegetarian protein, diabetic friendly, lowers blood pressure
used in soups, salads, curries, dal preparations, savouries, sweets and rice dishes
Turkey
Yellow / Brown with Starchy Texture
lemony citrus with flowery appeal c / chana dal
mild, nut-like
for
Chana dal split chick pea
Dhaniya or coriander is one of the oldest of herbs and spices. The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown or tan in colour with longitudinal ridges. Coriander seeds are available throughout the year, in whole or in ground powder form.
Coriandrum sativum used to treat measles, hemorrhoids, toothaches, regulate menstrual flow
adds flavour to curry by tempering in hot oil, used in curry powder, curries, sausages, pickles, stews and sauces; main ingredient of Sambhar and Rasam
Iran / Israel
Yellowish Brown or Tan
Lemony Citrus with Flowery appeal d / dhaniya
warm, spicy, nutty for some people, soapy
for
Dhaniya coriander seeds
Elaichi is one of the world’s most ancient spices, often glorified as the Queen of Spices, the Grain of Paradise, and so on. It is used widely in India for culinary and medical purposes. Cardamom grows as a perennial herb with thick, fleshy rhizomes or underground stems shooting leafy roots with leafy stems. It has very large leaves, white or pale green, many seeded pale green to yellow fruits and triangular brownish black seeds. It has a pleasant aroma with a warm pungent taste. Green cardamom pods are harder to find and more expensive in part because of their superior ability to retain aroma and flavour for longer.
Elettaria cardamomum anti-inflammatory properties, dental care, treats nausea and vomiting
used to spice both sweet and savory dishes, flavouring hot drinks such as tea and coffee, mulled wine, etc one of the ingredient of garam masala
India
Papery Green outer shell and black seeds
intensely resinous and minty e / elaichi
complex astringent citrusy, herbal
for
Elaichi cardamom
Fennel seed is a highly aromatic and flavourful herb, derived from a shrub which is an erect aromat. The seeds are pale greenish in colour and have a faintly sweet and refreshing flavour. It is called saunf in Hindi. Fennel seeds are pale greenish in colour and have a faint sweet and refreshing flavour.
Foeniculum vulgare relive bloating, toothach and sore throats, improve the eyesight
ingredient of spice mix to flavour curries, adds flavour to curry by tempering in hot oil, as a mouth freshner
Southern Europe, Shores of Mediterranean (Asia Minor)
Glaucous Green
volatile minty liquorice-like f / fennel seeds
similar to mild anise, herb-like sweet
for
Fennel seeds saunf (in hindi)
Garam masala, which literally means hot (garam) spice (masala), is a popular spice blend used throughout India and neighbouring countries too. It is a powder made of more than 10 types of spices, and is added in small quantities at the end of the cooking process, or along with the tempering. Garam masala can be used alone or along with other seasonings and spice powders. It has a pungent flavour but is not fiery hot like chilli powder.
-
flavouring vegetables, meat and fish curries
Southeast Asia/India
Brick Brown
varied
g / garam masala
varied
for
Garam masala ground spice mix
Turmeric powder is a bright yellow spice powder made from dried turmeric rhizomes. While its slightly peppery and warm flavour; vibrant colour; and preservative properties make it a great culinary ingredient, the presence of ‘curcumin’ makes is suitable for cosmetic and medicinal purposes too. Records show that turmeric has been used for such purposes as early as 3000 years ago, during the ancient Vedic times. Turmeric is also used in Hindi spiritual ceremonies and prayers.
Curcuma longa applied to wounds, antiseptic properties, turmuric latte cures cold and arthritis
sauteed with other aromatics such as onions, ginger and garlic in curries; foundation for all manner of dal soups and stews made from lentils and beans
Southeast Asia
Golden yellow
mildly aromatic with scents of orange/ginger h / haldi
pungent, bitter
for
Haldi turmeric
Tamarind is a widely used spice- condiment in most south Asian cuisines including Indian and Thai cooking. Tamarind grows in trees as a soft, dark brown coloured pod with black coloured seeds encased inside it. The pod, which is soft, sticky and sour, is the part that is used in cooking. The seeds are discarded. Tamarind comes in sweet and sour varieties. The sour variety is used in Indian cooking, while Thai cuisine mainly uses the sweeter version. Most varieties of tamarind have a very sour taste while young. Although the fruit gets sweeter as it ages, the basic flavour is predominantly sour and acidic.
Tamarindus indica antioxidant and antiinflammatory, treats pregnancy-related nausea
ubiquitous in the cuisine of South India such as Sambhar and Rasam, also mixed into uncooked dips and chutneys and to tenderize the meat
Tropical Africa & India
Hard brown shell, Glossy Brown seed
bittersweet
i / imli
juicy sweet-sour and tarty pulp
for
Imli tamarind
Cumin seeds belong to the parsley and dill family and resemble caraway seeds, though they have a unique flavour that does not match any of these. The oblong, brown-coloured cumin seed is one of the most popular spices in the world, thanks to its distinctive aroma, and warmly bitter flavour. It can be used raw, but is generally roasted to enhance the flavour and aroma, and sometimes also powdered before use.
Cuminum cyminum rich sourse of iron, help in weight-loss, helps cure IBS
tempering dals; staple ingredient in most curry powders and many spice blends; reserved primarily for savory recipes, like stews, meat, fish, and vegetables.
Levant (Eastern Mediterranean)
Brownish Yellow
reminiscent of mint or anise j / jeera
bitter and pungent, spicier than caraway
for
Jeera cumin seeds
Kadi patta or curry leaves are a sub tropical tree native to India. The green midsized leaves are joined to a main stem and have a faint aroma which can be experienced while cooking. Apart from being widely used in medicines, it is widely used in many cuisines. These leaves are used extensively in Southeast Asian cooking, adding a very distinct flavor and aroma to an assortment of dishes.
Murraya koenigii paste heals wounds, burns and skin eruptions, improves eyesight
sometimes cooked in sizzling oil during tempering; used to flavor rice, curries chutneys, soups, stews, and even dals and breads like Naan
India
Shiny dark green
citrusy, sweetish, pungent k / kadi patta
flowery, citrous, piny flavor
for
Kadi Patta curry leaves
Cloves are the immature unopened flower buds of a tropical tree. The four-pointed flower bud with a tapered stem measures 12-16 mm, and looks like a small nail. Hence, it is believed that the name clove comes from the Latin word clavus, which means nails. When fresh, they are pink, and when dried, they turn to a rust- brown colour. Their flavour can be termed as sweetly pungent, astringent and strongly aromatic.
Syzygium aromaticum natural painkiller for toothaches, relieve altitude sickness, aphrodisiac
used to marinate chicken, fish, meat along with other spices like pepper, turmeric, ginger; ingredient in garam masala, grounded cloves added in the end to curries
Madagascar, Indonesia
Woody, Brownish
sweet-spicy, with fruity top notes l / laung
intense, warm and sweet with hotter flavour
for
Laung cloves
Red chilli powder or lal mirch can set the taste buds on fire, and sometimes the tummy too! It is basically a spice blend consisting of one or two types of dried red chillies that are ground and pulverized into a fine powder. It is generally used to add spice to otherwise bland foods.
Capsicum annuum boosts metabolism, helps in losing weight and boosts immunity
base for making any sharp flavored, hot and spicy recipe, various types of marinades, also used as a colouring spice for curries
Mexico
Healthy red
heady and smoky
m / mirch
hot and pungent
for
Mirch red chilly powder
Namak or common salt, found on almost every table, is nothing but sodium chloride (NaCl). It occurs naturally in many parts of the world as the mineral halite and as mixed evaporites in salt lakes. Seawater has lots of salt too. Generally, salt is made by drying up salt water in shallow pools, and then cleaning the crystals obtained after the water evaporates. Sodium chloride crystals are cubic in form. The size of the crystal varies as also the colour. The colour varies depending on the purity, from colourless when pure, to white, gray or brownish, typical of rock salt (halite). Salt is a prerequisite for life; a key constituent of the human body. It is not possible to exist without salt, yet too much of it can be harmful too!
Sodium Chloride (NaCl) treat eczema and arthritis, regulates fluid retention, reduce muscle cramps
natural preservative for pickles, meat and fish, fermentation control and above all, seasoning of all the recipes
Origin:
white
no odour
n / namak
salty
for
Namak table salt
An herb belonging to the cumin and parsley family, owa or ajwain or carom seeds are tiny, erect and oval- shaped with a sharp and penetrating taste. It has been used since ancient times for its culinary, aromatic and medicinal properties. Carom seeds are mostly used in whole form, and very rarely as a powder.
Trachyspermum ammi treats heartburn, gas, loss of appetite, spasms of the stomach and intestines
used to flavour pastries and breads like samosa shells, parathas and rotis; also used as a seasoning for potato curries and as a tempering for dals and pakoras
Egypt / Eastern Mediterranean
Olive green to brown
strong with thyme and cumin undertones o / owa
bitingly hot and bitter with initial kick, pleasant aftertaste
for
Owa carom
Mint is the common name for the plant Mentha. The plant lives throughout the year and gives the bright green leaves. These mint leaves also called pudina, have a certain bright freshness about them which makes them extremely unique in taste. For the use in food, fresh mint leaves are preferred over the dried variety. They give a cool aftertaste as well and that’s why are used in many chewing gums as well as mouth fresheners.
Mentha spicata used medicinally to aid digestion and relieve indigestion
main ingredient of mint flavoured water in Pani Puri, added to chutneys, served as dips with samosas and pakoras, garnish to dishes; used in tea and desserts.
Asia Minor/ Eastern Europe
Deep green
sweet and minty
p / pudina
Refreshing sweet and mellow flavor with hint of lemon
for
Pudina spearmint
Madras curry masala is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric. Madras Curry is an old and venerable spice, and although the familiar yellow powder might seem out of place in the world of modern spices. Curry powder typically has a rich, earthy and pungent flavor with many citrus-like overtones. The word, Curry, is said to be derived from the Tamil word, Kari, which is the name that they used for their spicy sauce. Curry differs greatly, depending on its region of origin, in both taste and content. And, of course, each chef adds his own individual style and touch to each meal. However, the various additions of spices, add a distinctly delicate and highly sophisticated taste.
-
used for cooking fairly hot curries, often paired with yogurt as base to balance the heat.
Great Britain “British Bangladeshi Restaurants�
bright brown
earthy
q X madras curry masala
fiery hot tangy
made of
Madras curry masala -
Tiny little mustard seeds, mostly added as a tempering, lend an interesting bite, exotic flavour and tempting aroma to Indian foods. Mustard seeds are from the mustard plant, which is a cruciferous vegetable related to broccoli, Brussels sprouts and cabbage. While there are approximately forty different varieties of mustard plants, there are three principal types used to make mustard seeds: White Mustard is a round hard seed, beige or straw coloured. The seed is first processed to remove the outer skin before it is commercially sold. It has a mild flavour and good preservative qualities, which makes it good for making ballpark mustard and in pickling. Black Mustard is a round hard seed, varying in colour from dark brown to black. It is smaller and much more pungent than the white variety. Brown Mustard, similar in size to the black variety is featured in this letter. It varies in colour from light to dark brown, is more pungent than the white, less than the black, and is once again used to temper and season foods.
Brassica juncea anti-inflammatory effects, used to cure asthama, arthritis, blood pressure
mustard oil is used in cooking various North Indian dishes, seeds are used for tempering in a South Indian dishes, also used to flavour mango and chilly pickles
India
brownish black
pungent
r / rai
Nutty, sharp, pungent taste after chewing
for
Rai mustard seeds
Shakkar or sugar is a carbohydrate that caters to the sweet tooth in us! Although common white sugar is sucrose, other sugars include lactose and fructose, all of which impart a sweet taste. Sugar is made primarily from sugar beets and sugarcane. It also comes from the maple tree, sorghum plant, and certain palms, such as wild date palms. Honey can also considered as a source of sugar.
Cinnamomum tamala -
in small quantities in some of the sabzi/shaak and dal, sugar syrup or “chasni� is used as a base for various sweets such as jalebi, gulab jamun and preserves
Indian Subcontinent
white / brown
no aroma
s / shakkar
sweet
for
Shakkar sugar
Indian bay leaf also called as tej patta has a fragrance and taste similar to cinnamon bark, but milder. The aroma is more closely related to cassia. The appearance of the Indian bay leaf is similar to other bay leaves, but its genus and culinary usage is different. Indian bay leaf also called as tej patta has a fragrance and taste similar to cinnamon bark, but milder. The aroma is more closely related to cassia. The appearance of the Indian bay leaf is similar to other bay leaves, but its genus and culinary usage is different.
Cinnamomum tamala helps in lowering blood glucose, cholesterol and triglycerides
primarily used for flavour in cooked vegetables, lentils (dal), rice biryani; also used in ground form in garam masala
Indian Subcontinent
olive green
similar to blend of cinnamon & cloves but milder t / tej patta
pungent, sharp
for
Tej Patta indian bay leaves
Urad dal is also known as Split black lentils and Black gram dal Urad dal or split Black Gram dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture. Tempered aromatically, it can be used as an accompaniment to rotis and rice. Ground into flour or paste, it is extensively used in various culinary preparations.
Vigna mungo natural aphrodisia, increases blood circulation, reduces symptoms of insomnia
garnishing Indian sweets such as barfi
India
yellow / off white
distinct, strong
u / urad dal
nutty, bitter
for
Urad dal split black gram
The edible silver foil on those yummy sweets is called ‘Varakh’ in local Indian dialect. It is used as decoration on many Indian sweets, paan and even Chyavanprash. Silver is widely used for various purposes in the market today. Silver is considered precious and its utility is enormous. The reason behind this is that silver reflects back 95% of the light energy that falls on it.
Edible Silver Leaf anti-bacterial
used as a coating on sweets such as barfi, dry fruits and other spices to be used as mouth freshner such as supari (betel nut) and paan (betel-leaf)
India
silver
no aroma
v / varakh
no taste
for
Varakh edible silver / gold foil
Kali Mirch is referred to as the King of Spices. Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Freshly ground black pepper is perhaps the most popular of its forms of consumption, and it is a common sight to see spice mills filled with pepper on many a dining table. It has a better flavour and aroma compared to readymade pepper powders. Crushed pepper is great for sprinkling over salads, soups, sandwiches or even a cup of tea. It not only adds to the flavour but also helps kindle one’s appetite, and helps soothe a disturbed respiratory tract too!
Piper nigrum heals inner system of new mothers, combats constipation, diarroea
important ingredient of garam masala, sambhar powder, rasam powder, peppercorns tempered with ghee in biryanis and curries, flavoring curd raitas & dips
Kerala, India
black brown
complex citrusy, floral, woody similar to thyme w X kali mirch
spicy pungent heat
made of
Kali Mirch black pepper
Sesame seeds are tiny, flat oval seeds with a nutty taste and a delicate, almost invisible crunch. They come in a host of different colors, depending upon the variety, including white, yellow, black and red. The black variety yields the best quality of oil and is also best suited for medicinal purposes. Black sesame seeds contain higher levels of antioxidants than brown. Black sesame has a reputation in both the Ayurveda and Chinese traditions as an anti-aging food. Natural Black Sesame Seeds are mainly used for medicinal purpose & flavorings on various bakery products.
Sesamum radiatum/ Sesamum indicum good source of plant protein, calcium; rich in iron and folic acid
extensive use in Middle Eastern and Indian cooking, used in tempering savories, topping on Naans and breads, in sweets like jaggary ladoos and as Mukhwas
Sub Saharan Africa
black
roasty, burnt , oily
x X kala til
rich nutty
made of
Kala til black mustard seeds
Methi or Fenugreek has three culinary uses: as a herb (dried or fresh leaves), as a spice (seeds), and as a vegetable (fresh leaves, sprouts, and microgreens). Fenugreek seeds are small, roughly angular, brownish yellow seeds, which have a pleasantly bitter flavour and strong aroma. The seeds are often toasted to enhance their pungent aroma, and then powdered alone or with other spices. They are used as crushed powder, dry-roasted or sprouted to enhance their flavour, depending on the recipe.
Trigonella foenum-graecum medicine for diabetes and cold and flu, boosts immunity, weight loss
used in making spice blends, tempering of dals and vegetables, in pickles, ground methi used in curries, chickpeas, falafel mix and potato dishes
Western Asia, Turkey, Egypt
yellow to amber
strong concentrated, spicy, sharp y X methi dana
nutty, bittersweet like burnt sugar
made of
Methi dana fenugreek seeds
Saffron is the second most expensive spice after vanilla, used to flavour and colour food. Saffron is associated with Greek, Indian and Spanish cuisines. The spice is actually the dried stigma (tiny threadlike strands) of the Crocus Sativus Linneaus, a member of the iris family. Each stigma is very small, and innumerable strands go into a onegram pack of the spice. Since the stigmas are hand-plucked from the individual flowers, saffron’s high cost becomes more understandable. Saffron’s aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet.
Crocus sativus in remedies for infertility, impotence, asthama, stomach functioning
used to colour and flavour both sweet and savoury dishes like kheer and biryani, saffron flavoured milk enhanced with cardamom and nuts is a delicacy.
Greece and Mesopotamia
golden yellow to red
floral, metallic honey with grassy and hay-like notes z / zaffran
sweet and hay-like
for
Zaffran saffron
what’s in your curry?