THE SCIENCE OF SPICE

IT IS OFTEN STATED THAT COOKING IS MUCH LIKE CHEMISTRY, OR VICE VERSA.

The chemistry of spice volatiles providing aroma to food, oleoresins imparting taste, and pigments giving splashes of colour are to be mastered by flavour scientists.

Spices are aromatic substances obtained from the dried parts of plants such as the roots, shoots, fruits, bark, and leaves. They are sold as seeds, blends of spices, whole or ground spices, and seasonings. The aromatic substances that give a spice its particular aroma and flavour are the essential oils. The flavour of the essential oil or flavouring compound will vary depending on the quality and freshness of the spice.

The aromas of ground spices are volatile. This means they lose their odour or flavouring when left exposed to the air for extended periods.

The chemistry of spice volatiles providing aroma to food, oleoresins imparting taste, and pigments giving splashes of colour are to be mastered by flavour scientists.

“It’s often stated that cooking is much like chemistry, or vice versa. I thought it’d be fun to take that a little further, and look at the major organic compounds present in various herbs and spices.

Flavour compounds are the tiny molecules that give each spice its unique flavour, when in the mouth, these molecules waft up into the nose, where they are experienced as if coming from the mouth.

Spices impart aroma, colour and taste to food preparations, and sometimes mask undesirable odours. Volatile oils give the aroma and oleoresins impart the taste. Aroma compounds play a significant role in the production of flavourants, which are used in the food industry to flavour, improve and increase the appeal of their products. They are classified by functional groups e.g. Alcohols, Aldehydes, Amines, Esters, Ketones, Terpenes, Thiols, Phenols and other miscellaneous compounds.

Warming, sweetly aromatic spices owe their main flavour to compounds in the Phenol family. Such as Eugenol in Clove and Anethol in Fennel. Often strongly flavoured and potent, many share aniseed and eucalyptus flavour profiles.

Oniony and meaty flavour profiles are covered by the Thiols or Sulphurous group. Think of cabbage and horseradish nuances with a degree of pungency. Isothiocyanate in Mustard and Diallyldisulphide in Garlic.

Terpenes are the broadest most common type of flavour compounds and are dominated by Citrus Terpenes

Spices in this group are dominated by warming terpenes bringing warmth without strong sweetness, like Sabinene in nutmeg and mace. They tend to have woody, bitter, peppery and sometimes minty flavours. Citrus Terpenes share compounds that remind us of citrus fruit, giving them a tangy, citrus flavour profile with some flowery and herbal aromas. Citral in Lemongrass and Citronellal in Lemon Myrtle.

Spices are woven into the history of nations. The desire to posses and monopolise the spice trade has, in the past compelled many a navigator to find new routes to spice producing nations. Asia still grows most of the spices that once ruled the trade, however more and more spices are being planted in the western hemisphere.

It is through this knowing and understanding of our past we can we show up to the present moment with all of our senses and invite the world to fill us with joy. The pains of the past are behind us. The future has yet to unfold. But the now is full of beauty simply waiting for our attention.