Herbs & Spices Malay Kitchen

HERBS AND SPICES IN MALAY KITCHEN

1

INTRODUCTION y

y

Plant kingdom produces a wide range of valuable prod produc ucts ts,, incl nclude herb herbs s and and spi spices. ces. Definition: Spices

and herbs are the aromatic parts of the leaves, flowers or other parts of plants used to impart an aroma or taste to foods (Codex (Codex Alime Alimenta ntariu rius, s, 1994). 1994).

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3

LEAVES

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Scr ewpine ewpine 

Leaves/ Daun Daun Pandan Pandan

Scientific/botanical name:

Pandanus amaryllifolius amaryllifolius U

sed throughout Southeast Asia Asia in cooking.



Fresh

leaves leaves ± used extensi extensively vely in soups soups and

desserts, especially those that involve coconut milk. - fragrance fragrance comes comes not from the essentia essentiall oil but from the oxidation and breakdown of a yellow pigment.

5

y

y

y

y

Powdered leaves ± used against the weevil (C allocobruchus chinensis), which infest mung beans. Green

colouring (chlorophyll) ± used in the making of  cakes, jellies, rice, sweets, etc. It is also used to wrapped around food either as a container for food or marinated before frying. The infusion of the leaves are also used to treat restlessness (Tan, 2005).

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Cor iander  Leaves/ Leaves/Daun Daun Ketumbar  y

Scientific/botanical name: C oriandrum sativum

y

Origin:

y

Used

L.

Native of the Mediterranean region.

to add additional flavour to soups,

salads and curries. y

y

Can appear as decorations on nearly every dishes Most often used raw. Cooking or even short frying tends to diminish their fragrance. 7

y

It is stimulant and tonic.

y

Strengthen

y

y

the stomach and promote its action, relieve flatulence, increase secretion and discharge of urine and reduce fever.  Act as an aphrodisiac. Help in the removal of catarrhal matter and phlegm from the bronchial tubes thereby counteracting any spasmodic disorders (Bakhru, 2008).

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Mint

Leaves/ Daun Pudina

y

Scientific

y

Origin:

y

Types :

name: M entha piperita L.

Central and Southern Europe.

1.

Spearmint

2.

True Peppermint ± used almost exclusively for  confectionaries & sweet liquors, where it¶s cooling and fresh pungency balances the sweetness of the sugar.

3.

Fresh mint

± popular for flavouring cold soups, beverages & meats

± essential to flavour a celebrated specialty of Carinthia, Austria which is Kärntner K ashnudeln

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y

Fresh

y

Ideal for cooling the system (Harish, 1994).

y

Exhibit excellent antioxidant activity (Kanatt et al., 2007).

y

or powdered mint leaves can be used in salads.

Can be used for abdominal pain when drink with warm milk (Kowalchik, 1998).

y

Used

y

For

to soothe tired, sore muscles or arthritic joints (Kowalchik, 1998). bad breath.

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Curry leaf plant/ daun kar i y

Scientific

y

Origin

y

Form:

y

Name : M urraya koenigii.

and Varieties: indigenous to India, Himalayas, Sri Lanka, Southeast Asia, and the United States (California and Florida). kari leaf is very fragrant when used fresh, but it loses its flavor intensity when dried. The fresh or dried leaf is used whole, crushed, and chopped. Properties: the fresh leaf has a spicy, strong pineylemony aroma, and a slightly tangerine peel-like taste

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y

Chemical Components: the essential oils vary based on different varieties. The fresh leaf has about 0.5% to 2.5% essential oil, mostly monoterpenes (Parthasaraty, 2008).

y

Used

y

Examples menu: chicken and meats curry

to help blood circulation and menstrual problems. It is also recommended for relieving kidney pains. Recent studies have shown that it has a hypoglycemic action, treatment for diabetes, as well as found to prevent formation of free radicals

x

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Tur mer ic leaf/ daun kunyit y

Turmeric is native to Asia.

y

Turmeric leaves are large and aromatic.

y

Used

y

Examples menu: rendang, gulai lemak, pais ikan

y

for ages in recipes for fish, beef, and chicken which are give a dramatic extra taste when add this condiment together with other spices for Malay recipes

The leaf also has many health benefits like aiding digestion, fighting bacteria and cleansing the system.

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Kaffir lime leaves/ daun limau pur ut y

y

y

Scientific

Name: C itrus hystrix.

Properties: both the fresh and dried leaves have a strong, pungent, floral, and lemonlike aroma. Refreshing taste that is essential in many liquid-based dishes, such as soups, curies and stews. It is leaf is aromatic and very useful as a herb in cooking, as it gives a distinctive flavour to food

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y

y

y

Chemical Components: S-citronellal is responsible for its distinct aroma. The fruit has limonene, pinene, and citral. The leaf has higher essential oil (about 80%) with mainly citronellol. It also contains citral, nerol, and limonene. A digestive aid with many known health benefits, the leaves cleanse the blood while helping maintain healthy teeth and gums. Examples menu: tomyam, rendang (Source:Garland, 2004).

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Sweet Basil Leaves/Daun Basil y

Scientific

name: Oeimum basilicum

y

Member of mint family

y

Originated

from Europe and brought

to South East Asia y

y

Very easy to grow herb Has a sweet and floral aroma : taste is delicate and fresh with slight mint taste.

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y

y

 Also known as laksa leaves/daun kesum Essential ingredient for making laksa, eaten raw,added in fish dishes (to counterbalance the fishy smell)

y

Medical benefits: Stomach disorder, cramps, diarrhea

y

Fresh

sweet basil contains folic acid, magnesium and calcium. (Source: Raghavan, 2007).

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ROOTS AND STEMS

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Gar lic /Bawang

Putih

y

Scientific

name:  Allium sativum

y

Has been used throughout history for both culinary and medicinal purpose

y

Characteristic: pungent, spicy flavor 

y

Suitable

y

Most commonly used part of the plant: Bulb

in any dishes

(Exclude the papery, protective layers of skin over  various parts of the plant and the roots attached to the bulb)

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y

y

Garlic

has no significant nutritive value, but is important medicinally, containing an antibiotic substance (inhibits the growth of some bacteria and fungi)  Also helps reduce blood pressure and cholesterol levels (Source:Hutton et al ,.2003).

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Lemongr ass/Ser  ss/Ser ai y

y

y

y

found in Malaysia, Thailand, Indonesia and other   tropical regions. A tall, strong graceful grass, tough fibrous stem Very delicate refreshing aroma resembling that of  lemons. Citral gives the lemon flavor and scents

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y

used in teas, soups, rendang and curries

y

suitable for poultry, fish, and seafood

y

y

reducing fevers, stomach cramps and flatulence as well as general digestive aid (Manfield et al.,2005). Ayam masak merah, daging masak kicap

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Galangal/Lengkuas y

y

y

y

y

strong aromatic odor, and a spicy or pungent taste citrus, earthy aroma, with hints of pine and soap in the flavor. warming and comforting effects on the digestion as an antibacterial. used in the treatment of abdominal pain, in treating cases of vomiting, as well as in the treatment of persistent hiccups. Rendang and Soto 23

 /Halia Ginger  y

originated from Southern China

y

imparts hotness and flavour to the food

y

The pungency of ginger is caused by a non-volatile resin containing hydroxyaryl compounds

y

sliced, finely chopped, pounded or ground and used in savoury dishes

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y

'the

universal medicine' for its therapeutic effects in various diseases such as flu, nausea and muscular  pains

y

Ginger

y

Ayam masak paprik, rendang and chicken soup

is most commonly known for its effectiveness as a digestive aid. By increasing the production of  digestive fluids and saliva, it helps relieve indigestion, gas pains, diarrhea and stomach cramps.

(Source:Hurton et al., 2003).) 25

Cinnamon/Kayu Manis y

y

One

of the oldest known spices

Known as ³sweet wood (kayu manis)´ in Malaysian : Arab traders brought cinnamon from the Far East to Egypt and the West

y

Scientific

y

Botanical Family: Lauraceae

y

Name: zeylanicum

C innamomum

cassia,

C innamomum

 Active compound: cinnamaldehyde 26

y

Purpose: To give sweet ± spices flavor in dishes, widely used in savory applications, give bitter taste if overcooking

y

Example of Menu: Soy Sauce

Chicken

Pies, Buns

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Tur mer ic /Kunyit y

y

y

y

y

Indigenous to South and Southeast Asia, turmeric is cultivated in India, Sri Lanka, Java, Malaysia, China, Peru, and Jamaica Scientific

Name: C urcuma longa

 Active compound: curcumin The fresh form looks like ginger except it is thinner and its inner flesh is yellow Used

freshly grated in yellow and

red curries, yellow rice (nasi kuning), stews and laksas 28

y

y

Combined with chile peppers, lemongrass, lesser   galangal, cinnamon, clove, ginger, and coriander to create bumbu, a spice blend used for rendangs, gulai, and other fiery sauces and soups Purpose: used to flavor and color foods, widely used in spicy sauces, curry and stews because of it peppery notes (Ravindran, 2007).

y

Example of menu: Ikan Asam Pedas, Ayam Masak Lemak Cili Padi

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Onion/Bawang Besar  y

Onion

y

Scientific

y

Botanical Family: Alliaceae

y

y

is indigenous to central Asia and then cultivated in Egypt, Japan, North America, South America, Europe, Southeast Asia, France, and Mexico Name:  Allium cepa

 Active compound: allyl sulphides Vary in color, size, and flavor: such as yellow, red, purple, sweet, and pearl onions, and shallots 30

y

Purpose: add flavor, color, and texture to foods, give the completeness of taste

y

It can be blended, chopped, diced, sliced, µtumised¶, fried

y

Example of Menu: Fish

curry, Rendang, Fried rice, Rojak

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NUTS AND SEEDS

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Candlenuts/Buah ker as

y

y

Scientific

name:  Aleurites moluccana

Candlenuts are hard, cream in colour, waxy and tasteless.

y

They are generally the size of shelled walnut

y

The nut is round, 4±6 centimetres in diameter 

y

Uses:

-typically pounded and added to curries such as chicken or beef kurma to thicken them. -pulped kernels or boiled leaves are used in poultices for headache, fevers, ulcers, swollen joints 33

Car damoms/buah pelaga y

Scientific

y

Extremely strong-tasting

y

Sold

y

y

y

name: E llettaria cardamomum

in their pods or as seeds

Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their  flavor  The dark seeds found inside the creamy white pods are usually added directly to the dish. If using the pods whole, lightly smash them with a knife or press them between your fingertips to release their  flavour before adding to the dish. 34

y

Uses:

-Green cardamom is one of the most expensive spices by weight but little is needed to impart the flavor  -spice for sweet dishes -treat infections in teeth and gums, to prevent and treat throat troubles, and also digestive disorders -break up kidney stones and gall stones

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Cor iander seeds/Biji ketumbar  y

Native to southwestern Asia west to north Africa.

y

It is a soft, hairless plant growing to 50 cm tall.

y

y

y

 Although they are called seeds, they are really the dried fruit of the coriander plants Lemony citrus flavour when crushed, due to terpenes linalool and pinene Uses:

-The fruits form the backbone of most curries -The Thais are well known for using the root of the plant in their spice pastes as well -relief of anxiety and insomnia -in traditional medicine, it is used as a carminative and as a digestive aid 36

Cloves/Bunga Cengkih 

Scientific



Origin:



Uses:

name: S yzygium aromaticum

Indonesia, Madagascar and Zanzibar.

-

in whole or ground form as a flavouring agent in food

-

Whole cloves whole is inserted into baked apples, and for pickles (Peter, 2004).

-

Clove has long been used in traditional medicine, particularly to aid digestion, cure stomach disorders and in pain relief (Rosengarten 1969; Rumphuis 1741).



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 Active compounds: -eugenol-  is responsible for most of the characteristic

aroma of cloves. -It is the main component in the essential oil extracted from cloves

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Cumin Seeds/Jintan Putih 

Scientific

name: C uminum

C yminum



Origin:



Uses:

-

Used

-

Cumin seed and distilled cumin are used as a stimulant, and antimicrobial agent.

-

Ability to treat flatulence, digestive disorders, diarrhoea and in the treatment of wounds.

Northern Egypt, the Mediterranean region, Iran and India

in a wide variety of highly spiced savoury dishes from meat dishes including curries, to lentil and cheesebased dishes.

(Peter, 2004)

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

 Active compounds: -cuminic aldehyde:



The characteristic cumin odour is due to the presence of its essential oil.



This odour and flavour is due principally to the aldehydes present (Peter, 2004).

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Nutmeg/Buah Pala y

Scientific

y

Origin:

y

Uses:







name: M yristica fragrans

Banda islands in the Moluccas.

In Penang cuisine, nutmeg is made into pickles and these pickles are even shredded as toppings on the uniquely Penang Ais Kacang. Nutmeg usually associated with sweet, spicy dishes ² pies, puddings, custards, cookies and spice cakes. Oil of nutmeg is useful in the treatment of  inflammation of the bladder and urinary tract, flatulence, insomnia and skin diseases.

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Fennel 

Seeds / Jintan Manis

History 

Mediterranean origin



Characteristics: ripe, dried, gray-green striped to yellowish brown



Uses   Added 



in curries and stews

added to meatballs/meat loaf 

 Aroma & flavour  

pleasant odor, highly aromatic and have a pungent flavour 



Menu: Chicken curry 42

Mustar d

seeds / Biji Sawi

y

Originated

y

2 major types  white

y

in different areas of Europe & Asia

(or yellow) & brown (Asian)

o

round hard seed

o

white larger than brown

Nutritional value: good source of omega-3 fatty acids, calcium, zinc, protein, and dietary fiber.

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y

Uses

in

curries, soups & pickling (white & brown)

as

a seasoning (brown) & as a garnish for salads (white/yellow)

y

 Aroma & flavour  Brown White

y

- pungent, biting, hotter  ± less pungent, hot, tangy, less of a bite

Example of menu: Acar tumis & acar mentah (Source: Abdullah et al.,2009). 44

Star anise/Bunga Lawang y

Scientific

name: I llicium verum

y

Native to China and Vietnam

y

Characteristics dried

eight-pointed-star-shaped seed pod, tough skinned and rust coloured (Guntharee, 2008).

y

Uses

flavouring

meat, poultry dishes, curries and soups

y

 Aromatic compound: anethole

y

 Aroma & flavour  Sweet,

y

warm, aromatic

Example of menu: Fish curry 45

FRUITS

AND FLOWERS

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Torch Ginger Bud / Bunga Kantan y

Scientific

y

Pretty pink flower, aromatic ginger 

y

Believes origin from Southeast Asia

y

Has many antioxidant compound

y

Used

y

Menu example: Laksa, Nasi K erabu

name: Phaeomeria speciosa

in fish cooking to reduce the smell and as part of  vegetables salad (Peter, 2004).

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Dr ied Sour  Fr uit / Asam Keping or  Asam Gelugur  y

Scientific

y

Origin

y

It is used in cooking to give the sour taste

y

y

Name: Garcinia atroviridis

from South Asia & Southeast Asia

Contains hydroxycitric acid, which is useful for  slimming, figure trimming, & to promote weight loss Menu example: Laksa,  Asam Pedas, Gulai Lemak  I kan, Rendang  48

Tamar ind Pulp / Asam Jawa y

Scientific

y

Dark

y

Origin:

y

y

name: T amarindus indica

brown with sticky pulp Tropical Africa

Tamarind is used to treat bile disorders, lower  cholesterol, sore throat It is used in cooking to give the sour taste

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Limes/ Limau pur ut y

y

y

y

Scientific

name: C itrus aurantifolia

From South

East Asia and India

Peel has high aromatic oils. Has wonderful piquant flavor to over power the more subtle one in a dish.

y

Use

y

Recipe: Ayam berempah, ayam kicap.

in pickling, scurvy prevention, and act as antioxidant and antibiotics (Allen, 2007).

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Musk

lime/ limau nipis

y

Scientific

y

Originated

y

Had acidic properties (citric acid).

y

y

name: C itrofortunella microcarpa from Philippines.

Excellent source of free citric acid, natural sugar, vitamin C, calcium and phosphorus. In fruit salads, it helps to retain the normal color of  fruits and imparts tart flavor. It is often mixed with cooked pulses, soups, sauces and gravies to make them more tasty and palatable.

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Bir d¶s eye chili pepper  / cili padi y

Scientific

y

Found

y

y

y

name: C apsicum frutescens

mainly in South East Asia

 Although small in it is relatively strong at 50,000 to 100,000 on the Scoville pungency scale. Used

as flavor in food, food dressing, dip sauce, and pickling. Recipe: sambal belacan, sambal petai, udang masak pedas, sate lilit.

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y

Variation in heat levels occurs due to:



Differences



Environmental growing condition



Stage



Postharvest conditions such as storage and processing

in breeding

of maturity when picked

(Source: Raghavan, 2007)

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CONCLUSION Herbs and spices have the ability to make food more appetizing and palatable. Some herbs and spices used more for imparting an attractive color  than for enhancing taste.

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REFERENCE

Abdullah A. Mohammed and Rabia J. Abbas, 2009. The Effect of Using Fennel Seeds (F oeniculum vulgare L.) on Productive Performance of Broiler   Chickens. International Journal of Poultry Science 8 (7): 642-644.

Bakhru, H.K. 2008. Herbs T hat Heal: Natural remedies for good health. Paperbacks. New Delhi.

Orient

Codex Alimentarius. 1994. Guide for the M icrobiological  Quality of S  pices and Herbs. Garland, S. Frances

2004. T he

C omplete

Book of Herbs and S  pices.

Lincoln Limited. England

Guntharee Sripongpun,

2008. Contact toxicity of the crude extract of Chinese star anise fruits to house fly larvae and their development. S ongklanakarin J. S ci. T echnol . 30 (5), 667-672.

Harish Johari. 1994. Ayurvedic Healing  C uisine: 200 Vegetarian Recipes for  Health, Balance, and Longevity. Vermont: Healing Arts Press. Hurton, W. & Cassio, A. 2003. Handy Pocket  Guide to Periplus Editions. Singapore.

Asian

Herbs and S  pices.

Kanatt. S. R., Chander R. & Sharma A. 2007. Antioxidant potential of mint (M entha spicata L.) in radiation-processed lamb meat. Journal of  F ood  C hemistry 100:451-458. 55

Kowalchik C. , Hylton W. H. & Carr A. 1998. Rodale's I llustrated  E ncyclopedia of Herbs. Emmaus: Rodale Press, Inc. Parthasarathy, V.A., Chempakam, B.,& Zacharich, T.J. 2008. S   pices. CAB International.

C hemistry

of 

Peter, K.V. 2004. Handbook of Herbs & S  pices. England: Woodhead Publishing Ltd. Prosser,

D.

2009. The Difference Between Spices and Herbs.

http://ezinearticles.com. Raghavan, S. 2007. Handbook of  S  pices, Press. US A. Ravindran, P.N.,Babu, K.N.,& C urcuma. CRC Press. US A.

Sivaramam,

S easonings

K. 2007.

&

F lavorings.

CRC

T urmeric: T he Genus

Rosengarten, F. 1969. T he Book of  S  pices. Livingstone Publishing Company, Wynnewood, Pennsylvania. Tan H. T. W. 2005. Herbs & S  pices of  T hailand, New Industrial Road: Marshall Cavendish International (Asia) Private Limited. Weiss, E.A. 1997. pp. 235-59.

E ssential  Oil  C rops.

CAB International, Wallingford,

Oxon,

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