3.bc. clove coriander
- 1. MINORSPICES
- 2. Tree spices Nutmeg Cinnamon Cassia Tejpat Clove Kokam Tamarind Pimento Star anise Curry leaves
- 3. Seed Spices Coriander Cumin Fennel Fenugreek Ansie Celery Dill Mustard Poppy Caraway Ajowan or Bishop’s weed Pomegranate
- 5. Other Spices • Garlic • Asafoetida • Greater Galanga • Saffron • Sweet Flag • Long Pepper • Horse Radish • Hyssop
- 6. CLOVE Syzygium aromaticum(L.) family - Myrtaceae
- 7. Clove Indigenous : volcanic islands of north molucca, Indonesia Cloves : Indonesia, India, Madagascar, Zanzibar, Pakistan and Sri Lanka India: Tamil nadu, Kerala, Karnataka Tree: Syzigium aromaticum First introduced to India around 1800 AD by the East India company Tropical plant and requires warm humid climate, tree is of medium size, evergreen, reaching up to 20m in height and varies in its canopy shape from cylindrical to pyramidal Temp: 20-30°C, rainfall: 1500-2000 mm Soil: deep red loam, sandy soil, black soil and deep gravelly soil are suitable but water logged conditions are undesirable. Fully grown but unopened dried flower buds- whole buds range from ½ to ¾ inch in length and have spike like shape. Popular for flavor. Clove flavor is also available in Clove oil, clove leaf oil and clove stem oil
- 10. Dried bulbs yield 14-21% oil: eugenol (70-90%), eugenol acetate (5- 12) Water distillation- 81 % eugenol(suitable for perfumery) Dry distillation- strong oil with 95% eugenol Volatile oil at low Maturity stages- high eugenol acetate and less eugenol, Fully mature clove – eugenol conc increases and eugenol acetate conc decreases. Yield: 4th year of planting and full bearing:after 15 years. Flower buds are formed on young flush. It takes about 4-6 months for the buds to become ready for harvest (3-4 kg, hand picking) Harvesting: colour of unopened buds at the young stage is usually green, turning to flushed pink (before opening of the bud) maturity index. (78-91 days after fruit set –optimum harvesting time) At that stage the stamens are still inside and covered by the petals which form the head of the dried cloves.
- 12. Buds Separat e from stalk Spread on mats or cement floor Sun drying for 4-5 days or 4 hours on zinc trays over a regulated fire Characteristic dark brown colour and are crisp, full and plump crown (12% mc) About 8000 to 10,000 good quality clove buds would weigh one kg Khoker cloves- which have undergone fermentation due to improper drying. Pale brown color and whitish mealy appearance
- 14. NUTRITIONAL COMPOSITION Cloves Dry Parameters Value Moisture Protein Fat Minerals Fibre Carbohydrates Energy Calcium Phosphorus Iron 25.2 gm 5.2 gm 8.9 gm 5.2 gm 9.5 gm 46.0 gm 286.0 K cal 740.0 mg 100.0 mg 11.7 mg Vitamins Carotene Thiamine Riboflavin 253.0 µg 0.08 mg 0.13 mg Minerals & Trace Elements Magnesium Copper Manganese Zinc Chromium 130.0 mg 1.01 mg 4.75 mg 1.47 mg 0.056 mg Cloves Green Parameters Value Moisture Protein Fat Minerals Carbohydrates Energy Calcium Phosphorus Iron 65.5 gm 2.3 gm 5.9 gm 2.2 gm 24.1 gm 159.0 K cal 310.0 mg 40.0 mg 2.1 mg Vitamins Carotene 72.0 µg
- 15. compound Whole or ground clove eugenol 70-95 eugenol acetate 17 β-caryophyllene 12-15 Clove bud oil (16%), Clove leaf oil (1- 2%), Clove stem oil (4-5%), Oil of mother clove (6.5%), and clove root oil (6%) Chemical composition of volatile oil (15-20%)
- 16. 1. Dried clove bud After being harvested, the buds are separated from the stems (hand or thresher machine. Buds are dried under the sun or using an artificial dryer. The colour and oil content of artificially dried cloves are not significantly different from sun dried. Storage: gunny bags and should be stored in a clean, dry room with good ventilation 2. Ground clove Ground clove is produced by milling and/or grinding of the dried clove buds at low temperature (25º–35ºC) to prevent the loss of valuable volatile constituents during processing pre-chilling, water cooling or refrigeration of the grinding chambers have been developed to minimize the heat formed during processing For extraction and distillation-coarsely- ground material direct use- finer product is required. Very fine clove powder : two step procedure is usually conducted Reduce to coarse powder by slow speed breaker or cutter mill then ground to the desired fineness.
- 17. Clove oil Clove buds and stem are comminuted , leaf Water or steam distillation(8-24 hours) subcritical condition 50–80 bar pressure and 0 to 10ºC 17% oil 85-90% eugenol Clove oleoresin Extraction using suitable solvent (ethanol,benzene, alcohol)and then evaporated or distilled 18-30% oleoresin with 90-92% volatile compounds supercritical CO2 extraction: 200–300 bar pressure at 50–80ºC
- 18. Clove bulbs passing between rubber rolls Individual cloves are obtained Screening or aspirating to remove paper shell Washing in flood of water Slicing (designed high-speed cutter )
- 19. spread on drying trays- tunnel type dehydrators 10–15 hours at 60–65ºC (10% moisture content) place in large bins Force warm air (30 hours) Powder(6.5 % moisture content) powdered, minced,coarse,granulated,chopped,diced
- 20. Use Aid in digestion, cure stomach disorders and helps in pain relief Eugenol has antiseptic & antioxidant properties(1.4-1.8%) Clove oil- inflamed oral and pharyngeal mucous and for topical anesthesia in dentistry, potent bactericide, nematicide and fungicide Balm with clove oil soothing pain caused by rheumatism
- 21. CORIANDER- Coriandrum sativum L., family Umbelliferae pleasant aromatic odour: stem, leaves and fruits (due to essential oil India: prime position Besides seeds, fresh leaves (Chinese parsely) are used for garnishing of food A thin stemmed, small bushy herb, 25-50 cm in height with many branches Coriander green leaves contain 87.9% moisture 3.3% protein 0.6% fat 6.5% carbohydrates, 1.7% : mineral matter Vit C 25-250 mg/100 g, Vit A- 5200 IU/100g
- 22. CORIANDER SEEDS Mature dry seeds are tan to brownish-yellow and have 6.3–8.0% moisture, 1.3% protein, 0.3–1.7% volatile oil, 19.6% non-volatile oil, 31.5% ether extract, 24.0% carbohydrates, 5.3% mineral matter and vitamin A 175 IU per 100 g
- 23. • Coriander : A tropical crop – requires cool and comapratively dry frost free climate • Cultivated either as a pure corp. or as mixed crop under irrigated or rain fed condition Unripe: aliphatic aldehydes imparts fetid-like aroma Ripened: more pleasant and sweet odour- linalool Dried ripe coriander seeds: steam-volatile oil and fixed oil (clear, colourless to light yellow liquid) Aroma: warm, spicy-aromatic, sweet and fruity
- 24. Harvesting Ripens in 90-115 days (even 125 days) depending on the variety and agro-climate. when 60% of seeds in main umbels starts turning from green to yellowish brown Uproot the plants or cut with sickles Tied in small bundles and stacked dry in the shade, keep the bundles upside down After drying ,seeds are separated by light beating with sticks on threshing floor. Grains cleaned by winnowing and stored in moisture free storage
- 25. Dual Purpose varieties– the foliage is plucked when crop is 60 to 70 days old Yield: 1.0 – 1.5 t/ha (irrigated condition) 0.4- 0.5 t/ha (rain fed condition) 0.15- 0.30 t/h (mixed crop) Processed Products Whole coriander, ground coriander (powder) Coriander seed oil, coriander herb oil Coriander oleoresins Fresh green plant – used as a flavorant in chutneys and soups. Seeds extensively used as condiment with or without roasting In medicine carminative, refrigerant, diuretic and aphrodisiac
- 26. * curry powder pickling spices sausages and seasonings, baked goods condiments chewing gums and alcoholic/non-alcoholic beverages
- 27. References • www.spiceindia.com • Spices: E. V. Nybe, N. Mini Raj, K.V. Peter • Handbook of Herbs and Spices Vol I, edited by K.V. Peter • Handbook of Herbs and Spices Vol II, edited by K.V. Peter • www.indianspices.com