HERBS AND SPICES HERBS AND SPICES IN IN

MALAY KITCHENMALAY KITCHEN

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INTRODUCTIONINTRODUCTION Plant kingdom produces a wide range of

valuable products, include herbs and spices.

Definition:Spices and herbs are the aromatic parts of the leaves, flowers or other parts of plants used to impart an aroma or taste to foods

(Codex Alimentarius, 1994).

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LEAVESLEAVES

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ScrewpineScrewpine Leaves/ Daun Pandan Leaves/ Daun Pandan• Scientific/botanical name: Pandanus amaryllifolius

•Used throughout Southeast Asia in cooking.

• Fresh leaves – used extensively in soups and desserts, especially those that involve coconut milk. - fragrance comes not from the essential oil but from the oxidation and breakdown of a yellow pigment.

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Powdered leaves – used against the weevil (Callocobruchus chinensis), which infest mung beans.

Green colouring (chlorophyll) – used in the making of cakes, jellies, rice, sweets, etc.

It is also used to wrapped around food either as a container for food or marinated before frying.

The infusion of the leaves are also used to treat restlessness (Tan, 2005).

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CorianderCoriander Leaves/Daun Leaves/Daun KetumbarKetumbar Scientific/botanical name:

Coriandrum sativum L.

Origin: Native of the Mediterranean region.

Used to add additional flavour to soups, salads and curries.

Can appear as decorations on nearly every dishes

Most often used raw. Cooking or even short frying tends to diminish their fragrance.

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It is stimulant and tonic.

Strengthen the stomach and promote its action, relieve flatulence, increase secretion and discharge of urine and reduce fever.

Act as an aphrodisiac.

Help in the removal of catarrhal matter and phlegm from the bronchial tubes thereby counteracting any spasmodic disorders (Bakhru, 2008).

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Mint Leaves/ Daun PudinaMint Leaves/ Daun Pudina Scientific name: Mentha piperita L. Origin: Central and Southern Europe. Types :1. Spearmint – popular for flavouring cold soups,

beverages & meats 2. True Peppermint – used almost exclusively for

confectionaries & sweet liquors, where it’s cooling and fresh pungency balances the sweetness of the sugar.

3. Fresh mint – essential to flavour a celebrated specialty of Carinthia, Austria which is Kärntner Kashnudeln

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Fresh or powdered mint leaves can be used in salads.

Ideal for cooling the system (Harish, 1994).

Exhibit excellent antioxidant activity (Kanatt et al., 2007).

Can be used for abdominal pain when drink with warm milk (Kowalchik, 1998).

Used to soothe tired, sore muscles or arthritic joints (Kowalchik, 1998).

For bad breath.10

Curry leaf plant/ daun kari Scientific Name : Murraya koenigii.

Origin and Varieties: indigenous to India, Himalayas, Sri Lanka, Southeast Asia, and the United States (California and Florida).

Form: kari leaf is very fragrant when used fresh, but it loses its flavor intensity when dried. The fresh or dried leaf is used whole, crushed, and chopped.

Properties: the fresh leaf has a spicy, strong piney-lemony aroma, and a slightly tangerine peel-like taste

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Chemical Components: the essential oils vary based on different varieties. The fresh leaf has about 0.5% to 2.5% essential oil, mostly monoterpenes (Parthasaraty, 2008).

Used to help blood circulation and menstrual problems. It is also recommended for relieving kidney pains. Recent studies have shown that it has a hypoglycemic action, treatment for diabetes, as well as found to prevent formation of free radicals

Examples menu: chicken and meats curry

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Turmeric leaf/ daun kunyit Turmeric is native to Asia. Turmeric leaves are large and aromatic. Used for ages in recipes for fish, beef, and

chicken which are give a dramatic extra taste when add this condiment together with other spices for Malay recipes

Examples menu: rendang, gulai lemak, pais ikan The leaf also has many health benefits like aiding

digestion, fighting bacteria and cleansing the system.

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Kaffir lime leaves/ daun limau purut Scientific Name: Citrus hystrix.

Properties: both the fresh and dried leaves have a strong, pungent, floral, and lemonlike aroma.

Refreshing taste that is essential in many liquid-based dishes, such as soups, curies and stews. It is leaf is aromatic and very useful as a herb in cooking, as it gives a distinctive flavour to food

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Chemical Components: S-citronellal is responsible for its distinct aroma. The fruit has limonene, β-pinene, and citral. The leaf has higher essential oil (about 80%) with mainly citronellol. It also contains citral, nerol, and limonene.

A digestive aid with many known health benefits, the leaves cleanse the blood while helping maintain healthy teeth and gums.

Examples menu: tomyam, rendang

(Source:Garland, 2004).

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Sweet Basil Leaves/Daun Basil Scientific name: Oeimum basilicum

Member of mint family

Originated from Europe and brought to South East Asia

Very easy to grow herb

Has a sweet and floral aroma : taste is delicate and fresh with slight mint taste.

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Also known as laksa leaves/daun kesum

Essential ingredient for making laksa, eaten raw,added in fish dishes (to counterbalance the fishy smell)

Medical benefits: Stomach disorder, cramps, diarrhea

Fresh sweet basil contains folic acid, magnesium and calcium.

(Source: Raghavan, 2007).

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ROOTS AND STEMSROOTS AND STEMS

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Scientific name: Allium sativum Has been used throughout history

for both culinary and medicinal purpose Characteristic: pungent, spicy flavor Suitable in any dishes Most commonly used part of the plant: Bulb

(Exclude the papery, protective layers of skin over various parts of the plant and the roots attached to the bulb)

Garlic/Bawang Putih

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Garlic has no significant nutritive value, but is important medicinally, containing an antibiotic substance (inhibits the growth of some bacteria and fungi)

Also helps reduce blood pressure and cholesterol levels

(Source:Hutton et

al,.2003).

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Lemongrass/SeraiLemongrass/Serai

found in Malaysia, Thailand, Indonesia and other tropical regions.

A tall, strong graceful grass, tough fibrous stem

Very delicate refreshing aroma resembling that of lemons.

Citral gives the lemon flavor and scents

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used in teas, soups, rendang and curries

suitable for poultry, fish, and seafood

reducing fevers, stomach cramps and flatulence as well as general digestive aid (Manfield et al.,2005).

Ayam masak merah, daging masak kicap

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Galangal/Lengkuas strong aromatic odor, and a spicy or pungent taste

citrus, earthy aroma, with hints of pine and soap in the flavor.

warming and comforting effects on the digestion as an antibacterial.

used in the treatment of abdominal pain, in treating cases of vomiting, as well as in the treatment of persistent hiccups.

Rendang and Soto23

Ginger/Halia originated from Southern China

imparts hotness and flavour to the food

The pungency of ginger is caused by a non-volatile resin containing hydroxyaryl compounds

sliced, finely chopped, pounded or ground and used in savoury dishes

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'the universal medicine' for its therapeutic effects in various diseases such as flu, nausea and muscular pains

Ginger is most commonly known for its effectiveness as a digestive aid. By increasing the production of digestive fluids and saliva, it helps relieve indigestion, gas pains, diarrhea and stomach cramps.

Ayam masak paprik, rendang and chicken soup

(Source:Hurton et al., 2003).)

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One of the oldest known spices

Known as “sweet wood (kayu manis)” in Malaysian : Arab traders brought cinnamon from the Far East to Egypt and the West

Scientific Name: Cinnamomum cassia, Cinnamomum zeylanicum

Botanical Family: Lauraceae

Active compound: cinnamaldehyde

Cinnamon/Kayu Manis

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Purpose:To give sweet – spices flavor in dishes, widely used in savory applications, give bitter taste if overcooking

Example of Menu:Soy Sauce ChickenPies, Buns

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Turmeric/Kunyit Indigenous to South and Southeast Asia, turmeric is

cultivated in India, Sri Lanka, Java, Malaysia, China, Peru, and Jamaica

Scientific Name: Curcuma longa

Active compound: curcumin

The fresh form looks like ginger except it is thinner and its inner flesh is yellow

Used freshly grated in yellow and red curries, yellow rice (nasi kuning), stews and

laksas

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Combined with chile peppers, lemongrass, lesser galangal, cinnamon, clove, ginger, and coriander to create bumbu, a spice blend used for rendangs, gulai, and other fiery sauces and soups

Purpose: used to flavor and color foods, widely used in spicy sauces, curry and stews because of it peppery notes (Ravindran, 2007).

Example of menu:Ikan Asam Pedas, Ayam Masak Lemak Cili Padi

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Onion/Bawang Besar Onion is indigenous to central Asia and then

cultivated in Egypt, Japan, North America, South America, Europe, Southeast Asia, France, and Mexico

Scientific Name: Allium cepa

Botanical Family: Alliaceae

Active compound: allyl sulphides

Vary in color, size, and flavor: such as yellow, red, purple, sweet, and pearl onions, and shallots

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Purpose: add flavor, color, and texture to foods, give the completeness of taste

It can be blended, chopped, diced, sliced, ‘tumised’, fried

Example of Menu:Fish curry, Rendang, Fried rice, Rojak

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NUTS AND SEEDSNUTS AND SEEDS

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Candlenuts/Buah keras

Scientific name: Aleurites moluccana

Candlenuts are hard, cream in colour, waxy and tasteless.

They are generally the size of shelled walnut The nut is round, 4–6 centimetres in diameter Uses:

-typically pounded and added to curries such as chicken or beef kurma to thicken them. -pulped kernels or boiled leaves are used in poultices for headache, fevers, ulcers, swollen joints

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Cardamoms/buah pelaga Scientific name: Ellettaria cardamomum

Extremely strong-tasting Sold in their pods or as seeds Cardamom is best stored in pod form because

once the seeds are exposed or ground they quickly lose their flavor

The dark seeds found inside the creamy white pods are usually added directly to the dish.

If using the pods whole, lightly smash them with a knife or press them between your fingertips to release their flavour before adding to the dish.

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Uses:-Green cardamom is one of the most expensive spices by weight but little is needed to impart the flavor -spice for sweet dishes -treat infections in teeth and gums, to prevent and treat throat troubles, and also digestive disorders -break up kidney stones and gall stones

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Coriander seeds/Biji ketumbar Native to southwestern Asia west to north

Africa. It is a soft, hairless plant growing to 50 cm tall. Although they are called seeds, they are really

the dried fruit of the coriander plants Lemony citrus flavour when crushed, due to

terpenes linalool and pinene Uses:

-The fruits form the backbone of most curries-The Thais are well known for using the root of the plant in their spice pastes as well-relief of anxiety and insomnia -in traditional medicine, it is used as a carminative and as a digestive aid 36

• Scientific name: Syzygium aromaticum

• Origin: Indonesia, Madagascar and Zanzibar.

• Uses:- in whole or ground form as a flavouring agent

in food- Whole cloves whole is inserted into baked

apples, and for pickles (Peter, 2004).- Clove has long been used in traditional

medicine, particularly to aid digestion, cure stomach disorders and in pain relief (Rosengarten 1969; Rumphuis 1741).

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Cloves/Bunga Cengkih

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Active compounds: -eugenol- is responsible for most of the

characteristic aroma of cloves. -It is the main component in the essential oil extracted from cloves

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• Scientific name: Cuminum Cyminum

• Origin: Northern Egypt, the Mediterranean region, Iran and India

• Uses: - Used in a wide variety of highly spiced savoury

dishes from meat dishes including curries, to lentil and cheese-based dishes.

- Cumin seed and distilled cumin are used as a stimulant, and antimicrobial agent.

- Ability to treat flatulence, digestive disorders, diarrhoea and in the treatment of wounds. (Peter, 2004)

Cumin Seeds/Jintan Putih

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• Active compounds: -cuminic aldehyde:

The characteristic cumin odour is due to the presence of its essential oil.

This odour and flavour is due principally to the aldehydes present (Peter, 2004).

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Nutmeg/Buah Pala Scientific name: Myristica fragrans Origin: Banda islands in the Moluccas.

Uses: In Penang cuisine, nutmeg is made into

pickles and these pickles are even shredded as toppings on the uniquely Penang Ais Kacang.

Nutmeg usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes.

Oil of nutmeg is useful in the treatment of inflammation of the bladder and urinary tract, flatulence, insomnia and skin diseases.

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Fennel Seeds / Jintan Manis• History • Mediterranean origin

• Characteristics: ripe, dried, gray-green striped to yellowish brown

• Uses • Added in curries and stews• added to meatballs/meat loaf

• Aroma & flavour• pleasant odor, highly aromatic

and have a pungent flavour

• Menu: Chicken curry

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Originated in different areas of Europe & Asia

2 major types white (or yellow) & brown (Asian)o round hard seedowhite larger than brown

Nutritional value: good source of omega-3 fatty acids, calcium, zinc, protein, and dietary fiber.

Mustard seeds / Biji Sawi

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Uses in curries, soups & pickling (white & brown)as a seasoning (brown) & as a garnish for

salads (white/yellow)

Aroma & flavourBrown - pungent, biting, hotterWhite – less pungent, hot, tangy, less of a bite

Example of menu: Acar tumis & acar mentah

(Source: Abdullah et al.,2009).

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Scientific name: Illicium verum

Native to China and Vietnam Characteristics

dried eight-pointed-star-shaped seed pod, tough skinned and rust coloured (Guntharee, 2008).

Usesflavouring meat, poultry dishes, curries and soups

Aromatic compound: anethole Aroma & flavour

Sweet, warm, aromatic Example of menu: Fish curry

Star anise/Bunga Lawang

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FRUITS FRUITS AND AND FLOWERSFLOWERS

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Torch Ginger Bud / Bunga Kantan Scientific name: Phaeomeria speciosa

Pretty pink flower, aromatic ginger

Believes origin from Southeast Asia

Has many antioxidant compound

Used in fish cooking to reduce the smell and as part of vegetables salad (Peter, 2004).

Menu example: Laksa, Nasi Kerabu

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Dried Sour Fruit / Asam Keping or Asam Gelugur Scientific Name: Garcinia atroviridis

Origin from South Asia & Southeast Asia

It is used in cooking to give the sour taste

Contains hydroxycitric acid, which is useful for slimming, figure trimming, & to promote weight loss

Menu example: Laksa, Asam Pedas, Gulai Lemak Ikan, Rendang 

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Tamarind Pulp / Asam Jawa Scientific name: Tamarindus indica

Dark brown with sticky pulp

Origin: Tropical Africa

Tamarind is used to treat bile disorders, lower cholesterol, sore throat

It is used in cooking to give the sour taste

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Limes/ Limau purut Scientific name: Citrus aurantifolia

 From South East Asia and India Peel has high aromatic oils. Has wonderful piquant flavor to over power

the more subtle one in a dish. Use in pickling, scurvy prevention, and act

as antioxidant and antibiotics (Allen, 2007).

Recipe: Ayam berempah, ayam kicap.

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Musk lime/ limau nipis Scientific name: Citrofortunella microcarpa

Originated from Philippines. Had acidic properties (citric acid). Excellent source of free citric acid, natural

sugar, vitamin C, calcium and phosphorus. In fruit salads, it helps to retain the normal

color of fruits and imparts tart flavor. It is often mixed with cooked pulses, soups, sauces and gravies to make them more tasty and palatable.

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Bird’s eye chili pepper/ cili padi Scientific name: Capsicum frutescens

Found mainly in South East Asia Although small in it is relatively

strong at 50,000 to 100,000 on the Scoville pungency scale.

Used as flavor in food, food dressing, dip sauce, and pickling.

Recipe: sambal belacan, sambal petai, udang masak pedas, sate lilit.

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Variation in heat levels occurs due to: Differences in breeding

Environmental growing condition

Stage of maturity when picked

Postharvest conditions such as storage and processing

(Source: Raghavan, 2007)

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CONCLUSIONHerbs and spices have the ability to make food more appetizing and palatable. Some herbs and spices used more for imparting an attractive color than for enhancing taste.

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REFERENCEAbdullah A. Mohammed and Rabia J. Abbas, 2009. The Effect of Using Fennel

Seeds (Foeniculum vulgare L.) on Productive Performance of Broiler Chickens. International Journal of Poultry Science 8 (7): 642-644.

Bakhru, H.K. 2008. Herbs That Heal: Natural remedies for good health. Orient Paperbacks. New Delhi.

Codex Alimentarius. 1994. Guide for the MicrobiologicalQuality of Spices and Herbs.

Garland, S. 2004. The Complete Book of Herbs and Spices.Frances Lincoln Limited. England

Guntharee Sripongpun, 2008. Contact toxicity of the crude extract of Chinese star anise fruits to house fly larvae and their development. Songklanakarin J. Sci. Technol. 30 (5), 667-672.

Harish Johari. 1994. Ayurvedic Healing Cuisine: 200 Vegetarian Recipes for Health, Balance, and Longevity. Vermont: Healing Arts Press.

Hurton, W. & Cassio, A. 2003. Handy Pocket Guide to Asian Herbs and Spices. Periplus Editions. Singapore.

Kanatt. S. R., Chander R. & Sharma A. 2007. Antioxidant potential of mint (Mentha spicata L.) in radiation-processed lamb meat. Journal of Food Chemistry 100:451-458.

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Kowalchik C. , Hylton W. H. & Carr A. 1998. Rodale's Illustrated Encyclopedia of Herbs. Emmaus: Rodale Press, Inc.

Parthasarathy, V.A., Chempakam, B.,& Zacharich, T.J. 2008. Chemistry of Spices. CAB International.

Peter, K.V. 2004. Handbook of Herbs & Spices. England: Woodhead Publishing Ltd.

Prosser, D. 2009. The Difference Between Spices and Herbs.http://ezinearticles.com.Raghavan, S. 2007. Handbook of Spices, Seasonings & Flavorings.

CRC Press. USA.Ravindran, P.N.,Babu, K.N.,& Sivaramam, K. 2007. Turmeric: The

Genus Curcuma. CRC Press. USA.Rosengarten, F. 1969. The Book of Spices. Livingstone Publishing

Company, Wynnewood, Pennsylvania.Tan H. T. W. 2005. Herbs & Spices of Thailand, New Industrial Road:

Marshall Cavendish International (Asia) Private Limited.Weiss, E.A. 1997. Essential Oil Crops. CAB International, Wallingford,

Oxon, pp. 235-59.

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