OTHER SPICES

GINGER

• Ginger (Zingiber officinale) is the most important species in the Zingiberaceae family, closely related to turmeric, cardamom, and galangal.
• It is a small, perennial herbaceous plant, growing 0.6 – 1 meter tall. The rhizome is tuberous and highly branched.
• The leaves are opposite, sessile, with sheaths, lanceolate, 15-20 cm long and 2 cm wide, smooth-surfaced, with a white central vein and a fragrant aroma.
• The ginger root or ginger rhizome is commonly used as a spice. Ginger can be used fresh, dried, powdered, or as an essential oil.
• In Vietnam, ginger is typically planted in early spring (February – March) in the North and at the beginning of the rainy season (April – May) in the South. The best time to harvest ginger is when the plant is over 10 months old.

TURMERIC

• Scientific Name: Curcuma longa L.
• Other Names: Khương Hoàng, Uất Kim
• Taste and Properties: Spicy, bitter, warm in nature; enters the liver and spleen meridians.
• Usable Part: Rhizome
• Characteristics:
  • The rhizome is cylindrical, straight or slightly curved, sometimes with short branches.
  • The outer surface is grayish-brown and wrinkled.
  • When broken, the inside is shiny, deep orange-yellow.
  • It has a strong, pungent aroma with a slightly bitter and spicy taste.
• Geographical Distribution: Found in India, China, and Vietnam, cultivated widely.
• Harvesting Time: August – September.
• Vietnamese Cultivation Areas:
  • Grown nationwide from coastal lowlands to high mountains over 1,500 meters, including Quản Bạ, Yên Minh, Đồng Văn, Mèo Vạc (Hà Giang), Sìn Hồ, Phong Thổ (Lai Châu).
  • Turmeric prefers humid, sunny conditions but can tolerate some shade.
  • Adaptable to various climates, from tropical (25-26°C in the South) to subtropical mountain climates (<20°C in the North).

BLACK PEPPER

• Scientific Name: Piper nigrum L.
• Other Names: Hồ Tiêu
• Parts Used:
  • Black Peppercorns (Hắc hồ tiêu): Dried unripe pepper berries.
  • White Peppercorns (Bạch hồ tiêu): Fully ripened berries with the outer shell removed.
• Plant Characteristics:
  • A climbing vine with smooth, fragile stems that require support.
  • Leaves resemble betel leaves but are longer and narrower.
  • Pepper plants have two types of branches: one for fruit and one for nutrients.
  • Flowers are arranged in spike-like clusters, with 20–30 small spherical fruits per bunch.
  • Fruits change from green to red when ripe and turn yellow when fully mature.
• Cultivation & Harvesting:
  • Mainly grown in Vietnam (Phú Quốc, Tây Nguyên) and other Asian countries (India, Malaysia, Indonesia, Cambodia).
  • Propagation is done via cuttings or seeds.
  • First flowering occurs in the third year, but the first crop is often removed, allowing proper fruiting from the fourth year.
  • The highest yield is at 7-8 years, after which it declines.
  • Harvesting Methods:
    • Black Pepper: Harvest when a few berries turn red or yellow; dried berries develop a wrinkled black outer shell.
    • White Pepper: Harvest when the whole bunch is fully ripe, remove the outer shell, then dry.
• Nutritional & Chemical Composition:
  • Active compounds: Piperine (main alkaloid), chavicine, piperidine, piperetine.
  • Other elements: Terpenes, steroids, lignans, flavonoids, alkamides.
  • Fresh pepper contains: High levels of Vitamin A, K, fiber, calcium, magnesium, potassium, manganese, phosphorus, and β-carotene.

GARLIC

• Scientific Name: Allium sativum L.
• Family: Onion family (Alliaceae)
• Common Uses: Used as a spice, medicinal herb, and fresh vegetable, similar to onions, shallots, and leeks.
• Origins & Cultivation:
  • Native to Central Asia (Kazakhstan, Uzbekistan, Western China).
  • One of the oldest cultivated plants, now grown worldwide from tropical (5° latitude) to temperate regions (50° latitude).
  • In Vietnam, garlic is cultivated from the North to the South, from highlands to coastal areas and islands.
• Nutritional Content (per 100g):
  • Protein: 6.36g
  • Carbohydrates: 33g
  • Calories: 150 kcal
  • Essential Nutrients: Vitamin B1, B2, B3, B6, iron, calcium, potassium, manganese, magnesium, phosphorus.
• Key Active Compounds:
  • Sulfur compounds (responsible for its strong aroma and health benefits).
  • Germanium & selenium (higher than in ginseng, green tea, red tea).
  • Allicin: The most potent bioactive compound in garlic, formed when alliin (inactive precursor) is converted by enzymatic reactions when garlic is crushed or chopped.

CHILI PEPPER

• Scientific Name: Capsicum frutescens L.
• Family: Nightshade family (Solanaceae)
• Plant Characteristics:
  • Herbaceous plant with a woody base, brittle stems, and multiple branches.
  • Leaves are elliptical, opposite, and slightly pointed at the tip.
  • Roots are shallow and fibrous with a main taproot.
• Flowering & Fruit Development:
  • Flowers are bisexual, white, blooming around 9-10 AM.
  • Flower bud formation depends on temperature, light, humidity, and nutrients.
  • Fruits are fleshy, water-rich berries.
• Culinary & Agricultural Importance:
  • A staple spice in many cuisines worldwide.
  • Varieties range from mild to extremely spicy.
  • Used fresh, dried, ground into powder, or processed into chili sauces.