Herbs and spices are plant-derived seasonings used for culinary purposes. The terms ‘herbs’ and ‘spices’ are often used interchangeably, but they have distinct botanical definitions. Herbs, spices, and condiments enhance the flavor of foods and food products.
They are among the natural compounds currently utilized as food preservatives, containing compounds with notable antioxidant and antimicrobial properties.
Condiments are plant products used for instant flavoring of food or as food adjuncts. This article discusses the concepts of herbs and condiments, as well as the differences between spices, herbs, and condiments.
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Concept and Characteristics of Culinary Herbs
Culinary herbs are the leaves of plants used in cooking, available in fresh or dried forms. These herbs contain high quantities of polyphenols, widely recognized for their antioxidant properties.
Polyphenols also exhibit anti-inflammatory, anti-cancer, and neuroprotective effects, which may contribute to their health benefits, potentially through their antioxidant properties, and are linked to maintaining health by protecting against non-communicable diseases (Hollman et al., 2010).
Other properties include antimicrobial, anti-diabetic (Type II), and anti-asthma activities, with growing literature highlighting how polyphenols confer health benefits via their action on gut microbiota. Examples of herbal spices include rosemary, thyme, marjoram, oregano, chive, parsley, sage, savory, tarragon, and basil.
Distinguishing Spices from Herbs
Spices differ from herbs as they are derived from dried parts of plants other than leaves. Spices possess strong flavors, while herbs have more subtle flavors.
Herbs store their flavor components in their leaves, whereas spices store theirs in seeds, bark, and roots. A spice may be the bud (clove), bark (cinnamon), root (ginger), aromatic seed (cumin), or flower stigma (saffron) of a plant.
Thyme: A Model Culinary Herb
Thyme is an aromatic plant widely distributed across the Mediterranean region (Europe, Asia, and North Africa). Taxonomically, it belongs to the Labiatae (Lamiaceae) family, the genus Thymus (from Latin “Thymún” and Greek “Thymon”), and the class of Dicotyledons, native to the western Mediterranean basin.
Thyme is a medicinal aromatic plant found in the Iberian Peninsula, and its essential oil is extensively used in the food industry. Used since ancient times for its health properties, thyme’s benefits are associated with its essential oils and chemical components.
Its economic importance lies in its essential oils. In all thyme species and varieties, the leaves are the primary part used commercially, for purposes ranging from seasoning to herbalism. Essential oils are extracted through distillation, particularly from species like Thymus zygis, Thymus mastichina, and Thymus corydothymus.
1. Thyme as a Functional Food Source
The use of herbs and spices dates back to 5000 B.C., making them among the earliest functional foods. Experimental evidence supports their health benefits, including cardio-protective and anti-atherogenic potential, digestive stimulant action, antidiabetic effects, antimitogenic properties, cancer-preventive potential, and anti-inflammatory properties.
Spices are now recognized by the scientific community as providing health benefits beyond flavor and taste. Functional foods are defined as “natural or processed foods that contain known or unknown biologically-active compounds; which, in defined, effective, non-toxic amounts.
It rovide a clinically proven and documented health benefit for the prevention, management, or treatment of chronic disease.” Thyme qualifies as a functional food due to its benefits beyond basic nutrition.
2. Culinary Applications of Thyme
Thyme is primarily used in meat products for technological purposes, mainly as an antioxidant and preservative. Its addition to food improves storage conditions, composition, and antimicrobial activity due to its preservative properties. The presence of antioxidants and micronutrients in thyme can reduce the bioactivity of food commodities. However, a limiting factor is the potential development of a negative organoleptic effect, which may contribute to an unpleasant odor and taste in some foods.
Definition and Role of Condiments
Condiments are plant products used for instant flavoring of food or as food adjuncts, typically added immediately before consumption to impart flavor, aroma, and zest. They are also seen as spices, sauces, or spice mixtures that contribute specific flavors, enhance taste, or complement dishes in various cuisines.
Food flavoring condiments are prepared either through traditional methods or modern technologies. Traditional methods involve uncontrolled solid substrate fermentation, resulting in extensive hydrolysis of protein and carbohydrate components.
Fermentation enhances shelf life, reduces anti-nutritional factors, and improves digestibility, nutritive value, and flavors of raw seeds.
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African Fermented Food Condiments
Fermented foods are a significant component of African diets, with fermented food condiments being a notable category. These condiments are derived from the fermentative activities of microorganisms on vegetable proteins of legumes or oil seeds.
Examples include iru or dawadawa from locust bean (Parkia biglobosa), ogiri from melon seeds (Citrullus vulgaris), daddawa from soybean (Glycine max), soumbala from soybean (Glycine max), ugba from African oil bean seed (Pentaclethra macrophylla), and owoh from cotton seeds (Gossypium hirsutum).
These condiments are rich sources of proteins and vitamins and are widely used as seasonings, especially among rural dwellers in West Africa.
1. Uses of Iru/Okpeye/Dadawa: A Fermented Condiment
Locust beans, known as ‘Iru’ by the Yoruba, ‘Ogiri’ by the Igbo, and ‘Dadawa’ by the Hausa, are a local seasoning used in soups and stews, recognized for their distinctive, often unpleasant smell.
Botanically named Parkia biglobosa, locust beans are grown for their pods, which contain sweet pulp and valuable seeds.
The seeds are cooked to remove the seed coat and then fermented. Two popular types are iru woro and iru pete. Iru is used in dishes like Egusi soup, Ofada stew, Ogbono soup, Efo riro, and local rice.
It can be preserved by soaking in water, salting, drying, or refrigerating. Wrapping in plantain or banana leaves is believed to impart a unique taste and smell.
Nutritional Properties and Health Benefits of Condiments
1. Nutritional Composition of Fermented Condiments
Proximate analyses of fermented vegetable proteins of African origin reveal that these condiments are rich in protein, essential amino acids, vitamins, and minerals, with levels increasing during fermentation (Okechukwu et al., 2012).
Microorganisms from the environment transform the chemical constituents of raw materials during fermentation, offering benefits such as enhanced nutritive value, improved flavor and texture, preservation of perishable foods.
Fortification with essential amino acids, health-promoting bioactive compounds, vitamins, and minerals, degradation of undesirable compounds and anti-nutritional factors, antioxidant and antimicrobial properties, improved digestibility, and probiotic functions.
Health Benefits of Iru
Locust bean, like many spices, offers health benefits, including controlling diabetes and cholesterol levels, promoting good sight and digestion, treating stroke and hypertension, managing bacterial infections, and aiding diarrhea treatment due to its tannin content. It also has potential benefits for enhancing weight loss.
Non-Fermented Condiments: Mustard
Mustard, a non-fermented condiment, is made from the seeds of mustard plants (white or yellow mustard, Sinapis alba; brown or Indian mustard, Brassica juncea; or black mustard, B. nigra).
Whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging from bright yellow to dark brown.
Used medicinally since the time of Hippocrates (c. 460–375 BC), mustard was consumed as a whole seed spice by the Romans. Today, mustard leads the global spice trade by volume. Its action as a condiment stems from its ability to stimulate appetite and salivation, break down indigestible fats and meat fibers, and stimulate digestive juices.
Mustard’s essential oil (allyl isothiocyanate) increases circulation when applied externally, aiding in poison elimination. Two or three tablespoons of mustard powder in a bath can ease chills, relax tired muscles, and promote sleep.
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