Table 1: Classification of the most important spices and herbs

When it comes to mixtures of herbs and spices, a distinction is made in the west between spice blends and spice preparations.

• Spice blends are mixtures made up only of spices.
• Spice preparations are mixtures of one or more spices AND other ingredients, which are added because of their taste or technological effect.
  
  

In the case of spice preparations, salt, sugar, oil, glutamate, yeast extract and starch derivatives are added because of their taste or technological effect. They often have a particularly intense portfolio of flavours. Spice preparations nevertheless contain at least 60 per cent spices, but they may also include spice flavours. When they are supplied to processing plants – for example meat processing plants or food manufacturers – they are also called spice products. For example, there are spice products for the manufacture of types of meat sausage with an authentic taste.

Table 2: The best known spice blends and their composition

Table 3: Some of the best know spice preparations

Many of the mixtures are traditionally established, yet their ingredients can still vary. By eliminating salt from the recipe, a spice preparation can also quickly turn back into a spice blend.

Factors for a functioning powder moistening in the mixing process

The fascination surrounding spices comes from the combination of essential oils, aromas, antioxidants, colourings, vitamins and minerals. These turn consumption into a sensory experience. Certain spices are attributed health-promoting properties. Other spices have a preserving effect.

The sensory experience provided by spices arises from the interaction of senses of smell, taste and touch. The experts talk about flavour. Using our taste, we can only recognise five basic types of flavour: “sweet, sour, salty, bitter and umami”. It is only the sense of smell that opens up the wide number of differentiated aromas to us associated with the different spices. The volatile aromatic substances are contained in the spices’ essential oils. The sense of touch perceives the pungent substances in some spices. Pepper, paprika, ginger, garlic and horseradish thus trigger heat and pain stimuli. The capsaicin contained in chilis, paprika and red pepper in particular induces a type of painful pleasure. Because they stimulate the flow of blood in the taste buds, spicy substances also act as a flavour enhancer for basic tastes. They stimulate the appetite and ensure better digestion.

The route from the producer to the consumer is long and a good flavour can soon be lost. That is why methods of transportation, sterilisation, grinding, sieving, mixing, enhancing and filling have been specifically adapted to spices.

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The sensory experience when enjoying a well-spiced dish is also closely linked with the health effect of the spice. Just the sight or smell of tasty food triggers as sense of passion and well-being in our body. Our mouth literally starts to water. Many spices even have an anti-bacterial effect, being able to inhibit the growth of disease-causing germs. The anti-bacterial property is connected to the content of essential oils. In this respect, the following can promote health: Aniseed, basil, chili, dill, fennel, cardamom, garlic, coriander, caraway, bay leaves, mace, marjoram, nutmeg, cloves, oregano, paprika, parsley, pepper, peppermint, allspice, rosemary, sage, celery seeds, star anis, thyme, cinnamon and onions. Antioxidants are seen as particularly healthy and can minimise free radicals. They can also extend the shelf life of foods by delaying their chemical and enzymatic decay. Natural anti-oxidants are found in rosemary, sage, marjoram, oregano, thyme, cloves, pepper, allspice and mace.

Part 1 Trends in the growth market of spices

Part 3 Sustainability, import and cleaning of the spices