SPICES AND CONDIMENTS

New Zealand Mail, Issue 1685, 15 June 1904, Page 25

SPICES AND CONDIMENTS

Spices and condiments are substances that in themselves furnish but little nourishment to the system, their office being as adjuncts to the diet, serving to give relish and flavour to food, some of wliicli would otlicrv/iso bo insipid without special character to recommend it to the palate. ‘ Contrary to the rule, onions and garlics serve the double purpose .of food and condiment combined. , While condiments and spices are not generally to be considered as foods, yet in proper amounts they are of use in the economy, serving to increase the flow of saliva and the desire for food, as well as the gastric juice. In some dyspeptic conditions where the stomach lacks tone—is in an atonic state —these things excite it to activity and consequently secure a better digestion, this- being especially true of mustard, cayenne pepper and horse-radish. However, with the exception of salt, none of these things are absolutely necessary to the securing and maintaining of health; yet so accustomed are all classes of people to their use that without them many articles) of diet ioon pall upon the appetite, notwithstanding that Plutarch said that “hunger and salt should be man’s only aauce.” Many cases of feeble digestion are benefited by their use in moderation. This is one side of the question—the beneficial aide. Let us just take a peep at the other, the harmful side, for such there is. The kinds of these articles most apt to be used to excess are the peppers, curry, pickles and vinegar.. Excessive use'of these substances sets

up an inflammation of the stomach, with, more or loss gastric catarrh resulting, which progressing may give us also intestinal indigestion. They may at first stimulate the appetite, but eventually the over-hearing thus induced, together with the inflammation set up, destroys the appetite. Strong condiments should be used sparingly by those who move to the warmer climates, and the diet be made to consist largely of vegetables and. fruits.

There is a great variety of tastes among different people as to spices and condiments, their selection amounting in some instances to a race characteristic. Hence we see the Persian demanding his asafetida, which no other race can tolerate; the Spaniard and Mexican their garlic, the East Indian his curry, and the Frenchman his salad with vinegar. The continuous! association of certain condiments with certain foods makes it difficult to recall the flavour of one without that of the other.

Mustard with meats, black pepper with eggs or beanS, red pepper with oysters, vinegar with lettuce, lobster, etc., are instances of this sort; and being deprived of the usual condiment the food tastes insipid. When we come to the feeding of invalids, in whom it is generally necessary to please the palate if we .would preserve the appetite, this apparently trifling fact looms up into one of great importance, seeing a little tact on. the part of those who cook for the stick in the way of varying the flavour from day to day will induce the invalid to take a larger amount of food. Parsley, thyme, sage, marjoram, or mint added to beef tea or meat broths, break tbe monotony of the continuous! U3e of these things. Black pepper is often adulterated, as is also its congener, red pepper. In the case of the latter, adulteration may be detected by placing a sample in water, when, if pure, it will float in the water. If any precipitate fall, it is most likely red lead.

For children, the most desirable flavours are cinnamon and ginger. For invadils, to these we may add nutmeg, cloves, mace and allspice and others, though any spice or condiment should be used in moderation here.

Mustard is perhaps the most likely to have an irritant effect in the stomach.