Turmeric
Scientific name: Curcuma longa
Key compounds: Curcuminoids, volatile oils
Used as a color and flavor ingredient; curcuminoids are widely studied in food chemistry.
Evidence depends on preparation and doseIngredient Science
Traditional Ingredients
Scientific profiles of spices, grains, dairy, pulses and oils used across Pakistan.
Ginger
Scientific name: Zingiber officinale
Key compounds: Gingerols, shogaols
Aromatic phenolics contribute to flavor and are studied for antioxidant activity.
Evidence depends on preparation and doseGarlic
Scientific name: Allium sativum
Key compounds: Organosulfur compounds
Crushing promotes formation of sulfur compounds such as allicin.
Evidence depends on preparation and doseCumin
Scientific name: Cuminum cyminum
Key compounds: Volatile terpenes, phenolics
Heating changes extraction and release of aroma compounds.
Evidence depends on preparation and doseCoriander
Scientific name: Coriandrum sativum
Key compounds: Linalool and phenolics
Seeds and leaves have distinct volatile profiles.
Evidence depends on preparation and doseBlack pepper
Scientific name: Piper nigrum
Key compounds: Piperine, volatile oils
Piperine contributes pungency and is studied in food chemistry.
Evidence depends on preparation and doseCardamom
Scientific name: Elettaria cardamomum
Key compounds: Terpenes, essential oils
Aroma compounds are sensitive to storage and heating.
Evidence depends on preparation and doseCinnamon
Scientific name: Cinnamomum spp.
Key compounds: Cinnamaldehyde, polyphenols
Cinnamaldehyde is an important aroma compound.
Evidence depends on preparation and doseCloves
Scientific name: Syzygium aromaticum
Key compounds: Eugenol, phenolics
Eugenol contributes aroma and laboratory antioxidant activity.
Evidence depends on preparation and doseFenugreek
Scientific name: Trigonella foenum-graecum
Key compounds: Saponins, fiber, polyphenols
Seeds contain fiber and diverse phytochemicals.
Evidence depends on preparation and doseMustard
Scientific name: Brassica spp.
Key compounds: Glucosinolates, isothiocyanates
Cell disruption can convert glucosinolates into pungent products.
Evidence depends on preparation and doseMint
Scientific name: Mentha spp.
Key compounds: Menthol, polyphenols
Volatile oils contribute cooling aroma.
Evidence depends on preparation and doseFennel
Scientific name: Foeniculum vulgare
Key compounds: Anethole, volatile oils
Anethole is a major aroma compound.
Evidence depends on preparation and doseGreen chili
Scientific name: Capsicum annuum
Key compounds: Capsaicinoids, vitamin C
Capsaicinoids contribute pungency; heat can affect vitamin C.
Evidence depends on preparation and doseRed chili
Scientific name: Capsicum annuum
Key compounds: Capsaicinoids, carotenoids
Carotenoids contribute red color and may change during drying.
Evidence depends on preparation and dose
Desi ghee
Scientific name: Milk fat
Key compounds: Fatty acids, fat-soluble vitamins
Clarification removes water and milk solids, concentrating milk fat.
Evidence depends on preparation and doseMustard oil
Scientific name: Brassica juncea
Key compounds: Fatty acids, tocopherols
Fatty-acid composition depends on seed and processing.
Evidence depends on preparation and dose
Yogurt
Scientific name: Fermented milk
Key compounds: Lactic acid, proteins, minerals
Lactic acid fermentation lowers pH and changes texture.
Evidence depends on preparation and doseChickpeas
Scientific name: Cicer arietinum
Key compounds: Protein, starch, fiber, polyphenols
Soaking and cooking alter hydration and starch structure.
Evidence depends on preparation and doseLentils
Scientific name: Lens culinaris
Key compounds: Protein, starch, fiber, minerals
Cooking softens cell structures and changes starch digestibility.
Evidence depends on preparation and dose
Rice
Scientific name: Oryza sativa
Key compounds: Starch, protein, micronutrients
Gelatinization transforms starch during heating.
Evidence depends on preparation and dose
Wheat
Scientific name: Triticum aestivum
Key compounds: Starch, gluten proteins, fiber
Gluten development and starch gelatinization shape wheat-food texture.
Evidence depends on preparation and dose