Cloves, Nutmeg, and Cumin

Cloves

What is cloves?

Cloves are the unopened pink flower buds of the evergreen clove tree. The buds are picked by hand when they are pink and dried until they turn brown in color. Cloves are about 1/2-inch long and 1/4-inch in diameter and with their tapered stem, they resemble tiny nails. In fact, their English name is actually derived from the Latin word clavus, which means nail.

Although cloves have a very hard exterior, their flesh features an oily compound that is essential to their nutritional and flavor profile. Cloves have a warm, sweet and aromatic taste that evokes the sultry tropical climates where they are grown.

The Latin name for cloves is Eugenia caryophyllus.

History of clove:

Cloves are native to the Moluccas, formerly known as the Spice Islands of Indonesia. They have been consumed in Asia for more than 2,000 years. Owing to their sweet and fragrant taste, Chinese courtiers dating back to 200 BC would keep them in their mouths in order to freshen their breath when addressing the emperor so as to not offend him. Arab traders brought cloves to Europe around the 4th century, although they did not come into widespread use until the Middle Ages when they became prized for their pungent flavor that served to mask the taste of poorly preserved foods. 

While for a long time, they were cultivated almost exclusively in Indonesia, today the leading clove-producing region is Zanzibar in Eastern Africa. In addition to these two regions, cloves are also grown commercially in the West Indies, Sri Lanka, Madagascar, India, Pemba and Brazil.

Benefits of clove:

Health benefits of cloves includes:

Better Digestion

Cloves improve digestion by stimulating the secretion of digestive enzymes. Cloves are also good for reducing flatulence, gastric irritability, dyspepsia and nausea. They can be roasted, powdered, and taken with honey for relief in digestive disorders.

Antibacterial Properties 

Cloves have been tested for their antibacterial properties against a number of human pathogens. The extracts of cloves were potent enough to kill those pathogens. Clove extracts are also effective against the specific bacteria that spreads cholera.

Chemo-preventive Properties

Cloves are of interest to the medical community due to their chemo-preventive or anti-carcinogenic properties. Tests have showed that they are helpful in controlling lung cancer in its early stages.

Liver Protection

Cloves contain high amounts of antioxidants, which are ideal for protecting the organs from the effects of free radicals, especially the liver. Metabolism, in the long run, increases free radical production and lipid profile, while decreasing the antioxidants in the liver. Clove extracts are helpful in counteracting those effects with its hepatoprotective properties.

Diabetes Control

Cloves have been used in many traditional remedies for a number of diseases. One such disease is diabetes. In patients suffering from diabetes, the amount of insulin produced by the body is not sufficient or insulin is not produced at all. Studies have revealed that extracts from cloves imitate insulin in certain ways and help in controlling blood sugar levels.

Bone Preservation

The hydro-alcoholic extracts of cloves include phenolic compounds such as eugenol and its derivatives, such as flavones, isoflavones and flavonoids. These extracts have been particularly helpful in preserving bone density and the mineral content of bone, as well as increasing tensile strength of bones in cases of osteoporosis.

Anti-mutagenic Properties

Mutagens are those chemicals that change the genetic makeup of the DNA by causing mutations. Biochemical compounds found in cloves, like phenylpropanoids, possess anti-mutagenic properties. These were administered on cells treated with mutagens and they were able to control the mutagenic effects to a significant rate.

Boosts the Immune System

Ayurveda describes certain plants to be effective in developing and protecting the immune system. One such plant is clove. The dried flower bud of clove contains compounds that help in improving the immune system by increasing the white blood cell count, thereby improving delayed type hypersensitivity.

Source:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=69 https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-cloves.html

 

Nutmeg

What is nutmeg?

The hard brown seed from the nutmeg tree (a tropical evergreen) has a warm, spicy sweet flavor. Mace is the dried lacy membrane from around the nutmeg seed. The nutmeg tree is indigenous to the Banda Islands of Indonesia but is also grown in the Caribbean, especially in Grenada. The first harvest of nutmeg trees takes place 7-9 years after planting, and the trees reach their full potential after 20 years. At one time, nutmeg was one of the most valuable spices. It has been said that in England, several hundred years ago, a few nutmeg nuts could be sold for enough money to enable financial independence for life.

History of nutmeg:

Botanically known as Myristica fragrans, the nutmeg tree originates in Banda, the largest of the Molucca spice islands of Indonesia. The English word nutmeg comes from the latin nux, meaning nut, and muscat, meaning musky.

In the first century A.D., Roman author Pliny speaks of a tree bearing nuts with two flavors. Emperor Henry VI had the streets of Rome fumigated with nutmegs before his coronation. In the sixth century, nutmegs were brought by Arab merchants to Constantinople. In the fourteenth century, half a kilogram of nutmeg cost as much as three sheep or a cow.

The Dutch waged a bloody war, including the massacre and enslavement of the inhabitants of the island of Banda, just to control nutmeg production in the East Indies. In 1760, the price of nutmeg in London was 85 to 90 shillings per pound, a price kept artificially high by the Dutch voluntarily burning full warehouses of nutmegs in Amsterdam. The Dutch held control of the spice islands until World War II.

Frenchman Pierre Poivre transported nutmeg seedlings to Mauritius where they flourished, aiding in ending the Dutch monopoly of the spice. The British East India Company brought the nutmeg tree to Penang, Singapore, India, Sri Lanka, the West Indies, and most notably Grenada, where it is the national symbol and emblazoned on the country's red, yellow, and green flag.

Benefits of nutmeg:

Helps Induce Sleep

When I was a child, my grandmother would give me a glass of milk with a pinch of powdered nutmeg in it before bed. It can also be mixed with ghee and rubbed around the temples at bedtime to enhance deep sleep and calm the mind.

Rich in Minerals

A dusting of nutmeg adds aroma and enhances the taste of your food. It also gives you trace minerals that keep the immune system strong. Potassium, calcium, iron and manganese are among key minerals found in nutmeg.

Brightens Skin

Just a little nutmeg, ground and mixed with water or honey into a paste, can make skin look clearer and brighter within a few days, reducing scars and alleviating acne. You can also add nutmeg to your face scrub for the same benefits.

Helps Digestion

For centuries, nutmeg has been used as a medicinal spice that brings relief from digestive problems. So grate a little nutmeg into your soups and stews for a boost of flavor and a healthy gut!

Natural Toothpaste

The star spice in dental care has traditionally been clove. But few might know that nutmeg too has proven antibacterial properties that protect the teeth and gums. Nutmeg oil has eugenol, which brings relief from toothache. That’s why you often find it listed among the ingredients of toothpaste. Combined with cinnamon, it makes a powerful antiseptic, antimicrobial paste.

Protects Your Brain

Nutmeg keeps the brain sharp! It contains natural organic compounds called myristicin and macelignan, which is known to shield your brain against degenerative disease such as Alzheimer’s.

Eases Swelling and Pain

The essential oil of nutmeg brings relief from muscular and joint pain. Apply it to a localized area of swelling and discomfort, and feel the pain melt away.

Boosts Circulation

In holistic medicine, nutmeg is often prescribed to rev up blood circulation because of the high potassium content. Traditional healers believe it also strengthens the liver.

Source :

http://www.seedguides.info/nutmeg/

http://www.care2.com/greenliving/8-amazing-health-benefits-of-nutmeg.html

Cumin

Cumin (pronounced "KYOO-min") is a spice made from the dried seed of a plant known as Cuminum cyminum, which is a member of the parsley family. Cumin is commonly used in Mexican, Middle Eastern and Indian cuisines, among many others.

Cumin can be used in its whole seed form as well as when ground. Cumin has a warm, earthy flavor and aroma. Ground cumin is often added to chili, barbecue sauce, baked beans, and marinades.

Cumin is a typical ingredient in chili powder. Cumin is also often found in other spice blends such as garam masala, curry powder, achiote blends, adobos, and bahaarat. The most common variety of cumin is a brownish-yellow color, although you can also sometimes find black cumin, green cumin, and white cumin.

History of Cumin

 

Cumin is an ancient spice grown in Egypt and the Middle East. It has been found in four-thousand-year-old excavations in Syria and in ancient Egypt, where it was used both as a spice and in preserving mummies. It appears in the Bible in both the Old Testament and the New Testament, in both cases mentioned in the same line as dill. It was used extensively in India from ancient times as well as by the Greeks and Romans. It made its way into Mexican and South American cuisine after European colonization, especially by the Spanish and Portuguese.

Cumin Seeds

 

Cumin seeds are small, boat-shaped seeds that resemble caraway seeds.

They have eight longitudinal ridges with oil canals. The seed is harvested by hand from an annual plant. Whole cumin seeds are used in some dishes, for example, added to hot oil at the start of an Indian dish, so its flavor infuses the oil and therefore the rest of the ingredients. More flavor is brought out when the seed is lightly roasted, as can be done easily at home using a dry pan over medium heat.

Whole cumin seeds can be found packaged in the spice section of most grocery stores. But it is often cheaper to buy cumin seed at an international market catering to those who enjoy Mexican, Indian, North African, or Middle Eastern cuisine. The seeds can be kept in the freezer over a long period to maintain their flavor if you do not use them regularly.

Cumin seeds (jeera) are often chewed as a digestive aid in India and may be offered at Indian restaurants for this purpose.

Ground Cumin

 

Ground cumin is readily available at most grocery stores in the spice aisle. However, more intense and nuanced flavor can be had by lightly roasting whole cumin seed and then grinding the seeds in a spice grinder or with a mortar and pestle. The flavor is intense, and you may take that into consideration when using measurements for a recipe and are grinding cumin from freshly roasted seed. Once ground, cumin will gradually lose its flavor over time and should be replaced regularly.

Even More Uses

Such a popular spice has some intriguing lore surrounding it. Cumin has been put to medicinal, cosmetic, and even aphrodisiac uses. The seeds, when steeped to make a tea, have been used to soothe upset stomachs. In ancient times, students used cumin to make their complexion pale to impress their teachers — it appeared they'd been up all hours studying! More recently, in the Middle Ages, cumin gained a reputation for strengthening the bonds of love, an extension of an ancient belief in cumin's aphrodisiac properties.

Cumin is used both as seeds and ground. The seeds resemble caraway, which isn't a surprise because the herb is closely related to both caraway and parsley. As with most spices, for optimum flavor you should buy the whole seeds and grind them into a powder yourself with a mortar and pestle. If you're going to do this, try toasting them first in a sauté pan over medium heat, watching closely, to bring out the flavor.

Think Warm

When using cumin in cooking, think warmth. Anything that has cumin added takes on a warmer feel. Try these combinations in your dishes: cumin, tomatoes and turmeric; cumin, chickpeas and yogurt; cumin, cayenne, coriander and garlic; or even cumin, cinnamon and saffron.

Cumin goes great in Mexican, Indian and Moroccan cuisine, and complements lentils, beans, rice, sausages, eggplant, lamb, pork, potatoes and rice. For instance, try adding toasted cumin seeds, almonds, and chopped dried apricot to brown rice or couscous. Or season sautéed veggies with a bit of cumin. Whatever you try, you know that you're using a time-tested, aromatic spice that has made food more delicious for eons.

Cumin Nutrition Facts

Cumin is a good source of energy, vitamin A, C, E & B6, thiamine, riboflavin, niacin and vitamin, and minerals like iron, manganese, copper, calcium, magnesium, phosphorous, and potassium. It is also rich in protein and amino acids, carbohydrates, dietary fiber and a reasonable amount of fats & fatty acids. Consuming about one teaspoon of cumin daily can help you meet your daily nutrient requirements.

Reference  :

https://www.thespruce.com/what-is-cumin-995638

https://www.tablespoon.com/posts/spicy-sunday-what-is-cumin