AND FOOD ADULTERATION additives and food adulteration helps us proper selection and usage. In this lesson, the students will be able to: know the role of spices in Indian cookery. know the nutritive value, medicinal use and functional use of various spices in cookery. Spices, food additives and food adulteration - - Spices, food additives and food adulteration acquire knowledge of using how to use food additives.
detect food adulterants in the foods available at home. . Spices A spice is a seed, fruit, root, bark or leaf of plant substance primarily used for flavouring, colouring and preserving food. Spices are distinguished from herbs while the herbs are the leaves, flowers or stems from plants used for flavouring or as a garnish.
In the culinary arts, the word spice means “Any dried part of a plant, or bay leaf which is used as spice and it used for seasoning and flavouring a recipe, but not used as the main ingredient”. DO YOU KNOW...? Food Fact: India is the major producer, consumer and exporter, of spices in the world. India produces about lakh MT of spices which .
lakh MT( %) is been exported to countries. (*Source: Ministry of Spice Board of India)MT- Metric tone DO YOU KNOW...? India is said to be the home of Spices. World most expensive spice is saffron and second most expensive spice is cardamom.
(*Source: Indian Spice Board. Com). In India Kerala produces % of total pepper output. ACTIVITY - Does the spice available in your home fulfill the following?
Please tick or . Increases food quantity: £ . Adds flavour to food: £ . Gives colour to food: £ .
Enrich taste of food: £ . Increase nutrient value: £ . . Role of spices in Indian cookery Ø Spices add flavour to food, make the food palatable and add variety in the daily diet.
Ø Spices stimulate salivation, acid secretion and digestive enzymes. Ø Spices like turmeric, pepper have medicinal values such as anti- inflammatory, anti-bacterial, stimulant and antioxidant properties. Ø Spices help in improving the impaired