P.N.Ravindran On Spices and Condiments.
WHAT ARE SPICES, CONDIMENTS AND SEASONINGS: CONFUSED TERMINOLOGY.
Spices, Condiments, Seasonings and Herbs: DEFENITIONS.
Spices:
The term ‘spice’ was derived originally from the Latin “species aromatacea”, meaning fruits of the earth. It was subsequently shortened to “species”, meaning a commodity of special value or distinction and subsequently to spices (Farrel, 1985). Classical authors of Europe in different times classified spices into four different categories such as:

Species Aromata - Those used for perfumes like cassia, cardamom, sweet marjoram and cinnamon.
Species Thumiamata - Those used for incense such as thyme, cinnamon, cassia and rosemary.
Species Condimenta - Those used for embalming or preservation, like cassia, cumin, cinnamon, anise, clove etc.
Species Theriaea - Those spices used for neutralizing poisons, such as anise, coriander, garlic, and oregano.

The ancient Greeks and Romans knew many of the herbs and spices that are used today. Their athletes used the oil for relieving muscle tension, ladies used them to perfume their baths, and the clergy used them in funeral rites for distinguished citizens.

In modern times also spices are variously defined. A dictionary definition is “an aromatic pungent vegetable substance such as cinnamon, clove etc; used to flavor food and beverages; that which gives zest or adds interest, an aromatic odor”. Parry (1969) defines spice as “dried plant products, which add flavor, relish or piquancy to food. Most are fragrant, aromatic and pungent. They consist of rhizomes, bark, leaves, fruit, seeds and other parts of plants”. In the code of federal regulations of food and drug administration of U.S., spice is defined in the following way:

“The term “spice” means any aromatic vegetable substance in the whole, broken or ground form, except for those substances, which have been traditionally regarded as foods, such as onion, garlic, and celery; whose significant function in food is seasoning rather than nutritional; that is true to name; and from which no portion of any volatile oil or other flavouring principles has been removed.”

The American Spice Trade Association (1980) defines spices as “All products typically found on the spice shelf today are properly called spices. This includes herbs and the items historically called spices as well as spicy seeds, blends and dehydrated vegetable seasonings”.

Farrell (1985) has combined the definitions of Parry and FDA and provided a functional definition for spices.

“Spice shall mean or to be applied to any dried, fragrant, aromatic or pungent, edible vegetable or plant substance, in the whole, broken or ground form, which contributes flavour; whose primary function in food is seasoning rather than nutrition, and which may contribute relish or piquancy to foods or beverages that is true to name, and from which no portion of any volatile oil or other flavoring principle has been purposely removed, or which no additive or spent spice has been added. Spices may be either the dried arilla, bark, buds, bulbs, flowers, fruit, leaves, rhizome, roots, seeds, stigmas and styles or the entire plant tops”.

Even such a comprehensive definition is partly defective or insufficient because only “dried” plant materials are included. There are quite a few spices that are used fresh (such as chillies, capsicum, ginger, curry leaf, celery leaves, coriander leaves etc.). The definition needs to be modified as: “spice shall mean or be applied to any fresh or dried -----------.” Instead of the above elaborate definition the present author prefers a simple one such as:
Spices are natural products of plant origin, used primarily for flavoring, seasoning or for adding pungency and flavour to foods and beverages.

Condiments:
Much confusion exists over the word condiment. In many publications spices and condiments are used interchangeably, while the others make no differentiation between them. But in the field of food technology a distinction is made between spices and condiments.
Condiments are defined as: “A condiment shall be a prepared food compound, containing one or more spices or spice extractives, which when added to a food after it has been served, enhances the flavor of food” (Farrel, 1985)
According to this definition, there are three important attributes for condiments:
1) They are compound food;
2) They contain one or more spices or spice extractives
3) They are used after the food has been served or prepared
Condiments can be of two types: simple and compound. Simple condiments include celery salt, garlic salt, onion salt, pepper salt etc. Compound condiments include products such as chilli sauce, chutney, horseradish sauce, meat sauce, mint sauce, prepared mustard, soya sauce, sweet and sour sauce, tomato catsup, etc.
Some of the condiments may have a dual role as seasonings as well. Spices scientists do not usually keep this distinction between spices and condiments, however it is important for the food technologist, and for the Chef, and it is always advisable to be precise.

Seasonings:
“Seasonings are compounds containing one or more spices, or spice extractives, which when added to a food either during its manufacture or in its preparation, before it is served, enhances the natural flavour of the food and thereby increase its acceptance by the consumer” (Farrel 1985).
The cardinal difference between condiments and seasonings is that the former is added after the food is served; while seasonings are added before a food is ready for service (i.e. while preparing). Some compounds may be part of a seasoning mix at one time and a complete condiment at another time depending on when and how they are used. Some of the famous seasonings include Frank Furter seasonings, Bologna seasonings, Pork Sausage seasoning, Fish Chowder seasoning, Chicken-noodle soup seasoning etc. Seasoning has reached a very high level of sophistication and the taste of the tastiest dishes is the result of the seasoning technology employed in their preparation.

Herbs:
Herbs are variously defined. To a botanist, herbs are shortlived plants that die down at the end of the growing season or a non-woody plant that is an annual, biennial or perennial. In the culinary world, herbs mean plants used for flavouring, and medicinally they are plants used in the treatment of illnesses. However in the present context herbs can be defined as plant material (leaf, stem, flowering tops etc) of aromatic plants used to impart flavour, aroma and taste to foods, and some times with the addition of colour. Many herbs also possess medicinal properties, and the term medicinal herbs come to mean plants having medicinal properties and are used for that purpose. Many are also valuable ornamental plants. “Herbs have always been an important ingredient of domestic country gardens, where they were grown almost exclusively for their practical uses. It is only comparatively recently that the cottage gardens has been appreciated and become fashionable. Classic cottage garden herbs include the essential culinary species, perhaps with the addition of coriander, garlic and one or two specimens of southernwood or curry plant to brush in passing” (Clevely and Richmond, 1999). Until the regime of King George IV (1820-30) English monarchy appointed ‘Strewers of Herbs’ to precede them in procession and scatter dried aromatic herbs such as rosemary, thyme and rue on the street to ward off diseases. The appointment of these royal ‘strewing ladies’, as they were popularly known, was a legacy from the times of the medieval plagues, which were thought to be caused by foul air. Dried herbs and essential oils were incorporated into pot-pourri, snuff, fumigants and scented water, in the belief that fragrance would deter both infections and insects; and judges still carry posies of sweat herbs to shield themselves from the rest of humanity in the courtroom (Clevely and Richmond, 1999).

All the herbs used in flavouring are also classified as spices, and hence in the present chapter only the term ‘spice’ is used.

Extract from :

P.N. Ravindran et al (ed.)Advancements in Spices Research : History and Achievements of Spices research in India Since Indpendence. (2006)