Pinaceae Species: Spruce, Pine and Fir as a New Culinary Herb and Spice

The Pinaceae family has traditionally been used as medicine, resorted to as a famine food and for ornamental purposes as Christmas trees. In the last few years numerous restaurants have been using different species of Pinaceae family as a garnish or an aromatic spice, using them in different culinary applications like oils and infusions to flavor dressings and broths. Abies grandis (Grand fir), Pseudotsuga menziesii (Douglas fir), Pinus sylvestris (Scots pine) and Picea abies (Norway spruce) were researched on taxonomy, habitats and non-edible uses, culinary traditions, health and nutritional properties, aroma profile. The main compounds in Pinaceae family are monoterpenes, oxygenated monoterpenes, sesquiterpenes, oxygenate sesquiterpenes, diterpenes and hydrocarbons, especially α-β-pinene, limonene, α-terpinene, and even bornyl acetate, responsible for aroma compounds such as citrusy-, woody-, herbal-, or piney aromas. Modern gastronomy uses, sensory analysis and culinary applications were applied for demonstrating the possibilities on modern culinary application in this novel yet traditional spice.

Micro-morphological descriptions on Cenchrus species from Rajasthan (India)

Present investigation was carried out to screen micro-morphological features of Cenchrus species (C4 plant) belonging to family Poaceae. This is an important medicinal, fodder as well as crop plant and traditionally used as famine food during drought. It is best suited for desert environmental conditions. In extreme conditions when food is in scarce, seeds of this grass are consumed by tribals. The microscopical illustrations revealed several interesting features i.e. presence of cuticle, bulliform cells, trichomes, lysigenous cavity, more amount of chlorenchyma, Y- shaped vascular bundles, double layered bundle sheath, large vessels and starch grains that support its assimilation efficacy and survival in typical conditions of Thar Desert. This study helps in referential identification, authentication, standardization and detection of adaptation strategies to understand biology of this plant.