Spice raw material available in the domestic grocery trade

Spices are a group of plants represented in every corner of the world by numerous species and used in a variety of ways. The analyses show that over 80 spice ingredients from plants belonging to 33 families are available in grocery trade in Poland. The most numerous families are: Apiaceae, Lamiaceae and Zingiberaceae. Both spices based on domestic plants and those found naturally in other climatic zones can be found on markets. The most spice raw materials come from plants that grow naturally and are grown in Asia and the Mediterranean countries. Some of the species, e.g. caraway (Carum carvi L.), wild celery (Angelica archangelica L.), oregano (Origanum vulgare L.), occur in the wild state in Central and Eastern Europe. In Polish grocery trade, spices are available mainly in dried and ground form, and the most sold ones are: black pepper, bay leaf, allspice, cumin, garlic, paprika, marjoram, fennel, parsley, nutmeg and cinnamon. Recently, mixtures of spices for specific meals such as pizza, fish, chicken, barbecued dishes and sauces, are also eagerly bought.


INTRODUCTION
Trying to systematize the food products consumed by a man, it is possible to divide them into foodstuffs, which include: meat, milk, flour, potatoes, cheese, etc. and stimulantse.g. tea, coffee, cocoa and spices (including plant spices). There are many definitions concerning the plant spices, and one of them states that "(...) plant spices are natural parts (roots, rhizomes, tubers, bark, leaves, herbs, flowers, fruits, seeds or their components) of a specific species, also in a dried conditions or after mechanical processing, which due to their aromatic or peculiar taste or smell, are suitable as additives to food, improving its taste" [Begriffsbestimmungen für Gewürze… 1964].
Spices are used worldwide and have been accompanying our civilization for thousands of years [Szczepanowicz 2003, Sztaba 2009, Mueller-Bieniek 2012. Formerly they were used mainly as medicines, preservatives for perishable products and to improve the taste of rotting food [Pirożnikow 2007]. Today, they are an essential addition in almost every kitchen. In addition to the effects on the organoleptic characteristics of meal, they also affect the human organism, because they stimulate digestion, improve appetite, regulate peristalsis and re-sorption, and can also act as a calming or stimulating agents on nervous system, also in disinfecting and diuretic manner. Currently, spice raw materials are used not only in kitchen, but in various industries: pharmacy, cosmetics and perfumery, or in the liquor industry [Grzeszczuk and Jadczak 2008, Baraniak and Kania 2014, Możdżeń et al. 2016].
It is difficult to find out when exactly people started using plants as food additives [King 1994, Senderski 2007. Probably, in the Stone Age, a man tried to improve the taste of raw meat using different types of plant raw materials such as: leaves, roots, tubers, rhizomes and fruits. In the excavations from this period, archaeologists have found caraway seeds, poppy seeds and remains of angelica. However, these are information, on the basis of which we can only speculate on this subject. The first and the earliest confirmed notes on spices are contained in Sumerians' texts from 5,000 years ago, who used, among others, laurel tree leaves, caraway fruits, thyme, onions and garlic [Turowska and Olesiński 1951].
Gathering of knowledge and skills in the field of cultivation, harvesting and use of spices gradually penetrated from East to West into the Mediterranean area for millennia [Szymański 2007]. The interest in these plants was so large that their descriptions were found in the works of Hippocrates (460-377 BC), Pliny the Elder (23-79 BC), and Teofrastus of Erasos . In the Bible, spice plants are part of the scenery of events, beginning with the Old Testament [Szczepanowicz 2003]. In the Middle Ages, consumption of spices and demand for them increased. In that period, spices were used for preserving the food products and served as a way to honor distinguished guests. Monastic orchards and gardens have become a perfect place for growing this type of plants. It was also there that work was underway upon the domestication and refinement of new spice plants, such as hops. Benedictines tried to use spices not only for meals, but also for drinks. Due to spices, they also created excellent vodkas and liqueurs known to this day -using lemon flowers or rhizomes of calamus and ginger [Turowska andOlesiński 1951, Senderski 2007].
Gradual decrease in interest in spices in the 20th century was caused by technological progress in the food industry. Many of spices got completely out of use, and people did not realize their existence and possible applications. Recently, however, there has been a growing interest in plant products, among which spices occupy an important place. People recognize the harmful effects of consuming products containing artificial additives and begin to return to natural products [Żwirska et al. 2015].
The aim of the paper is to review the spice raw materials commonly available in grocery trade in our country and their general characteristics and application. METHODS The study was prepared based on the analysis of offers from selected food companies selling spices or their mixtures. Both small regional stores were considered: PHU Roman Zieliński Wszystkie Przyprawy Świata, as well as well-known supermarket and discount food chains operating throughout the country: Delikatesy Alma Market SA, Carrefour, Biedronka. Due to marketing reasons, it is not revealed in the study which stores offer individual spice products in order to avoid suspicion of surreptitious advertising.
In this study, affiliation to families and Latin names of plants was adopted according to "The International Plant Names Index", and the systematic order of families according to Reveal [2007], who took into account changes in the nomenclature of many taxa from 2005.

RESULTS
The study includes 85 spice raw materials available in domestic trade. They are obtained from plants belonging to 33 families. The most-numerously represented families are: Apiaceae (11 species), Lamiaceae (11 species) and Zingiberaceae (6 species). Five representatives each represent families: Rosaceae and Solanaceae (Fig. 1). Most of the spice raw materials originate from Asia, south-east Asia and from areas of Europe, mainly from Mediterranean countries (Fig. 2). Only 15 species of spices are an element of the native flora. The remaining species come from warm and hot climate zones, hence their raw materials are imported to Poland (Fig. 3).
The list of spices and vegetable raw materials available in grocery trade on Polish market, along with their characteristics, is given in Table 1.  Most of the spices used today were initially applied as medicinal plants. Particularly high importance was attributed to exotic species, believing that they have magical and miraculous effects [Lewkowicz-Mosiej 2013]. Exceptional aroma and taste as well as healing properties gave rise to the desire to trade the spices. Learning more and more plants and their applications significantly increased the sale of spices [Turowska and Olesiński 1951]. Trade in these products since ancient times, has gained pace and more and more other countries had a monopoly on their distribution. The merchants saw great opportunities in it. Their relatively easy storage and transport at a very high price per weight unit made them perfect for overseas trade. Over the centuries, the spice trade experienced periods of many falls and ups, because prices of spices were comparable to that of gold, pearls and precious stones [Tumiłowiczowa 1938].
The value and application of each spice are determined by specific organic compounds that give it a specific scent and flavor [Lutomski 2001]. In terms of chemical structure, these substances are very diverse. All affect our sensestaste and smell receptors [Blaim 1965[Blaim , Łuczaj 2004. Spice raw materials, like other plant-origin raw materials, are abundant, among others, in proteins, fats, carbohydrates, minerals, vitamins, enzymes or phytohormones [Melchior, Kastner 1978, Kohlmüntzer 1985, Jadczak and Grzeszczuk 2004, Szajdek and Borowska 2004. Essential oils, also known as volatile oils or essences are an important component of plant spices [Seidler-Łożykowska et al. 2006, Góral andKluza 2008]. They are fragrant organic substances with a complex chemical composition. They are dominated by terpenes and their derivatives. Some stimulate the nervous system, others may increase the secretion of gastric juice, stimulating appetite or acting as a disinfectant [Adaszyńska and Swarcewicz 2013]. Examples of spice plants abundant in this type of substance are: peppermint, lemon balm, thyme, marjoram (Table 1). Another interesting component of volatile oils are fucocoumarins found in the roots and fruits of celery plants (Apiaceae) and mints (Lamiaceae), that act as an antispasmodic agent and stimulate metabolism [Della Beffa 2004]. In the commercial offer of the Polish grocery market, raw materials obtained from plants belonging to those families constitute the largest group (Fig. 1).
Spice plants also contain steroids, among which sterols (present in many plant oils) and saponins, can be distinguished [Kopeć et al. 2011]. Saponins are glycosidic compounds capable of forming with water, colloidal, foaming solutions that reduce the surface tension of liquids. In small doses, they irritate the mucosa of the gastrointestinal tract, while in larger ones, they are poisonous [Sadowska et al. 2014]. They can be found, among others, in nigella and licorice (Table 1).
A special position among active compounds present in spices, and especially in stimulants, is occupied by alkaloids, which are a very numerous and chemically diverse group (up to now, about 12,000 have been identified). They are organic nitrogen compounds, very active physiologically, and many of them are potent drugs or poisons [Grau et al. 2004, Adaszyńska i Swarcewicz 2013. Particularly abundant in alkaloids are plants from the families: Ranunculaceae, Papaveraceae, Piperaceae. Without alkaloids, we would not feel the characteristic stinging taste of black pepper. Alkaloids in pepper, especially its spicy varieties, such as 'Habanero', have also a significant flavor (Table 1). for seafood: oysters, sardines, salmon and smoked trout, scallops, fried mussels, crabs, lobsters and crayfish; for soups and snacks, boiled eggs, omelettes and soufflés; addition to grilled meats, fried or stewed, for chicken, fish and vegetables; for goulash, casseroles and sauces, especially cheese and grill; for biscuits, marinades, ketchups, chocolate and smoked foods; ingredient of Worcestershire sauce, often in curry mixes 53. A significant group of chemical compounds present in spice plants is made up by bitterness and tannins. Bitterness is nitrogen-free, non-toxic, bitter substance, enhancing the secretion of gastric juices. It can be applied, among others, in the case of a weakened appetite. Bitter compounds include glycosides that occur, e.g. in garlic, mustard, juniper or saffron (Table 1). Bitterness also includes tannins, substances with a stringent and tart taste, that also have a bactericidal effect, disinfect as well as inhibit tissue distribution. Tannins occur, among others, in raw materials obtained from plants of Lamiaceae family basil, marjoram, savory, lavender [Della Beffa 2004].

Chili pepper
Another group of substances present in spice plants are flavones and flavonols, from which plant dyes are also derived [Jasiński et al. 2009]. For instance, chlorophyll has antiseptic properties and eliminates unpleasant odors from the mouth. Therefore, after eating garlic or onion, sucking parsley with a high content of this pigment, helps to get rid of their intense aroma.
The phytoncides and slimes are poorly understood chemical compounds found in some spice plants. Even in small doses, phytoncides inhibit the growth of bacteria, fungi and protozoa. They occur in onion, garlic, mustard, nettle, coriander [Krauz 1997]. In contrast, the action of slimes consists in coating the affected areas in the case of mucositis, especially the upper respiratory tract [Della Beffa 2004]. Spice plants containing these substances include fenugreek or cinnamon (Table1).
Commercial offer of domestic spice market is still dominated by raw materials imported from warmer regions of the world, which have been popular in our cuisine for many years (Table 1, Fig. 2, 3). These include: pepper, nutmeg, ginger, cloves, cinnamon, vanilla, cardamom, etc. A large group are also species grown in our country, but originating from the Mediterranean, e.g. basil, marjoram, rosemary, lemon balm, savory, licorice, coriander etc. [Newerli-Guz 2016]. Finally, among the popular spices, there are also raw materials obtained from native plant species that can be found in the wild state, e.g., oregano, caraway, wormwood, juniper berries, etc.
In addition to spices from the temperate climate regions, the trade offer also includes exotic spices. People visiting foreign countries try new dishes that have completely different taste. It triggers their desire to make culinary experiments in their own homes [Šedo and Krejča 1989]. Culinary books and magazines as well as television programs devoted to "healthy" cooking have a large impact on the popularity of exotic spices. Producers, willing to meet customers, are trying to fill the gap of exotic and unknown spices creating newer and newer plant additives imported from the farthest corners of the world. From year to year, the popularity of various species and varieties of annual peppers increases, which due to the presence of capsaicin guarantees a sharp taste of meals (Table 1). There are also many species that are still unknown to a wider group of consumers, e.g. melegueta pepper, lemongrass, greater galangal (wild cardamom), Peruvian pepper tree, pepper turnover (Sichuan pepper) etc. Most often, they are ingredients of various spice mixtures and they can rarely be bought in pure form.
In order to achieve the desired taste of a given dish, often apart from individual spice raw materials, their mixtures in various combinations are used. Spice mixtures occur in the following forms: uncrushed, coarsely ground and finely ground. Depending on the type, composition and purpose, they are variously specified: spice for pizza, fish, chicken, pates, goulash, barbecue dishes, soups, salads or sauces [Melchior and Kastner 1978]. For example, one of the classic blends is a product of the Kotanyi brand called "Salsa de Yucatan"a mixture of spices for Mexican cuisine. On the packaging of the product, there is an information about the mixture origin (Latin America), what tastes best and the label "without flavor enhancers". On the reverse of the packaging, we can familiarize with the recipe proposed by the producer and what is the most interestingthe composition. This kind of reliable description allows the use of this mixture even by people who did not know its use before.
However, in recent years, apart from seasoning blends, an increase in the sales offer of highly processed food products, so-called "powdered foods", can be observed. These are: instant soups, sauces and others, which are proposed by various companies on our market. In their composition, spices can be found, but most often in the presence of pigments and substances used only to extend the durability date or to improve the taste [Grau et al. 2004, Ptasińska 2005, Rogozińska and Wichrowska 2011, Friedrich and Kuchlewska 2012. When buying ready-made mixtures, we save time and money, but the products consumed are many times poorer in terms of natural components. By manual preparing the same mix of spices, we get a wholesome composition. Frequent use of ready-made mixtures containing artificial additives stimulates an "illusive" appetite and thus contributes to remarkable weight gain.
Most often, there are no artificial additives in the mix of spices offered at specialized points of sale. These blends smell and look like pure spices, from which they were prepared. They do not have additional pigments, preservatives or flavor enhancers or fragrances. The only additive sporadically found in these mixtures is salt. Therefore, when choosing a mixture of spices, read their composition or use the offer prepared by non-commercial locations focused on the sale of quality products. A good prognosis is the fact that Poles are beginning to convince themselves of the values of pure spices without unnecessary admixtures and chemical additives. Especially popular are fresh spices or spice plants bought in pots, due to recently fashionable model of ecological life, compatible with nature [Metera 1984].

SUMMARY AND CONCLUSIONS
The present study is a review and concerns spice plants, the raw materials of which are available in domestic grocery trade. Among 85 listed spice raw materials, many are known and traditionally used in Polish cuisine. However, the fashion for healthy food and meals of other nations has caused an influx of new spices, which are not yet well known to a wide range of consumers. Many of them are sold in the form of very popular mixtures used for specific dishes. It's good to know the composition of these blends, but at the same time, pay attention to whether they are really natural, or contain "flavor enhancers" or preservatives.