Unit 2: Plants used as Food, Beverages and Spices

Table of Contents

Cereals: Rice and Wheat

Cereals are members of the grass family (Poaceae) cultivated for their edible starchy seeds. They provide the bulk of the world's calorie intake.

Origin: South-East Asia (Indo-Burma region).
Morphology: Annual aquatic grass with a fibrous root system. The inflorescence is a panicle. The fruit is a caryopsis, where the seed coat is fused with the fruit wall.
Post-Harvest Management: Involves drying, cleaning, hulling (removing the husk), and polishing.
Uses: Primary staple food; used to make flour, flakes (poha), and fermented products like rice wine.

Origin: South-West Asia (Near East/Levant).
Morphology: Erect annual grass. The inflorescence is a spike of spikelets. Common bread wheat is hexaploid (6n).
Processing: Milling involves cleaning, tempering, and grinding to separate the bran, germ, and endosperm.
Uses: Primarily for bread, pasta, and pastries due to gluten content.

Millets are a group of small-seeded grasses grown as cereal crops or grains for fodder and human food.

Brief Account: Includes Pearl Millet (Bajra), Finger Millet (Ragi), and Sorghum (Jowar).
Nutritional Values: They are rich in fiber, minerals (Calcium, Iron), and vitamins. They are gluten-free and have a low glycemic index, making them ideal for diabetics.

Legumes (Family: Fabaceae) are essential for protein in vegetarian diets.

Origin: South-West Asia.
Morphology: Small, herbaceous plant with pinnately compound leaves. Pods contain 1-2 seeds.
Uses: Consumed as whole seeds, split (dal), or ground into flour (besan).

Origin: India.
Morphology: Perennial woody shrub. Leaves are trifoliate. Pods are hairy and contain 2-9 seeds.
Uses: Primarily consumed as Arhar/Tur dal.

Non-alcoholic beverages that act as stimulants due to alkaloids like caffeine.

Morphology: Evergreen shrub with serrated leaves.
Cultivation: Requires acidic soil (pH 4.5-5.5) and high rainfall.
Processing: Withering, Rolling, Fermentation (Oxidation), and Firing/Drying.

Morphology: Small evergreen trees with glossy leaves and white flowers.
Processing: Removal of pulp (wet or dry method), fermentation, hulling, roasting, and grinding.

Spices are aromatic plant substances used for flavoring.

Local Importance: Large cardamom, Ginger, Turmeric, and King Chili (Bhut Jolokia).

Spice	Scientific Name	Family	Part Used
Fennel	Foeniculum vulgare	Apiaceae	Dried Fruit
Saffron	Crocus sativus	Iridaceae	Dried Stigma
Clove	Syzygium aromaticum	Myrtaceae	Dried flower bud
Black Pepper	Piper nigrum	Piperaceae	Dried Berry

Exam Tips

Origin Questions: Always link Rice to SE Asia and Wheat to SW Asia.
Nutritional Values: Emphasize the high protein content in legumes and mineral content in millets.
Tea Processing: "Withering" and "Firing" are specific keywords that examiners look for.

Common Mistakes

Mnemonic for Tea Processing: WRFF (Withering, Rolling, Fermentation, Firing).