7 Spices found in local Cuisines in Pakistan; Potential of Spice Cultivation in Pakistan

Spices are grown as crops in agroecosystems. They offer many benefits and are used in medicines and food recipes. In various cuisines, spices add aroma, colour, taste, pungency, and flavour. Spices are believed to have originated in India, China, and Indonesia and were distributed to the Middle East and Europe via the Silk Road trade route. India is the biggest producer of spices, as spices are being used in different cuisines, and around one hundred plant species are used as spices or condiments to satisfy the taste buds of humans around the globe. Let’s define spices. It may be a part of a plant, maybe a dehydrated seed, root, stem bark, or fruit just adding flavour to your food dishes, or a substance used as a condiment having a strong flavour or aromatic nature. Imagine how your meat sounds without spices. In Pakistan, a few spices such as Zeera, Kaali Mirch, Laung, Bari Elaichi, and Dalchini are mixed and sold as “Garam Masala,” deeply rooted in the cooking tradition of Sub-Continent

Cumin (Zeera)

It is the seeds of the herb cumin Cuminum cyminu (Apiaceae: Apiales). In Pakistan, it is known as Zeera, while in India and other countries, the local name varies. This spice has aromatic compounds that improve immunity and have anti-inflammatory and antioxidant properties.

Cloves (Laung)

The spice clove is a bud of a tree in dried form mainly consumed in cooking. Clove Syzygium aromaticum (Mirtaceae: ?Myrtales). It has been used as medicine or for the preservation of food. It has an antibacterial, anti-inflammatory, pain-killing, and catching nature for reactive oxygen species. This scented bud has phenolic compounds and is called Laung in Pakistan. Besides its use in food preparation from studding and flavouring, it also has medicinal uses. Oil extracted from cloves is used in medicines and toothpaste.

Black cardamom (Bari Elaichi)

It is the seed pod of the plant Amomum subulatum (Zingiberaceae: Zingiberales) that adds flavour to our foods and positive impact on human health. The positive impact is because of it’s anti-microbial, anti-ulcer, and antioxidant nature. Black cardamom spice is used as a complete pod or open in different cuisines. Other than it’s consumption in food recipes, coffee is also made from it.

Cassia Bark (Dalachini)

The bark is removed and dehydrated from a plant species Cinnamomum verum (Lauraceae: Laurales). Originating in Sri Lanka and India, it has been part of herbal medicines and cooking recipes for millennia. Other than India, it has been used in Europe. It gives flavour, odour, and fragrance to foodstuff.? It is also used in mouthwash and toothpaste. The spice is the bark, which is the inner bark of the stem while the outer bark is removed. The inner bark is cut into small pieces and dried for selling purposes.

Black Pepper (Kali Mirch)

The spice is the dried fruit of Piper nigrum (Piperaceae: Piperales). It is also popular worldwide, having Indian origin. It improves the taste of vegetables and meat. With a pungent odour, it stands as king of the spices.

Bay Leaf (Taiz Paat)

Bay leaf is the leaf of Bay laurel nobilis (Lauraceae: Laurales). In Pakistan, it is called Taiz Paat, added to food for flavour and it is anti-microbial in nature.

Star Anise (Chakra Phul or Badiyan Phool)

Star Anise Illicium verum (Illiciaceae: Illiciales) is a spice of the star shape. Its origin is China. It is popular in China as well as in Asian countries. The spice possesses medicinal and cooking value. Its medicinal properties inhibit bacterial and fungal growth, protect the body from oxidative stress, and reduce inflammation.

Conclusion

Spices had an important role in the human diet, enriching cuisines worldwide. Pakistan produces some spices, but it also imports a few. Agricultural research institutes should also focus on researching the items that are imported like cardamom, cloves, cinnamon, and saffron. This way, Pakistan can be self-sufficient in its domestic demand of spices.