Herbs And Spices Essay

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In ancient time spices and herbs were valued as basic ingredient of incense, embalming preservative, ointment, perfume, antidote against poison, cosmetic and medicine, and were used less in culinary preparation. A notable use of spices and herbs in ancient and medieval times was for the treatment of a variety of illnesses. Subsequently, they came to be used as flavouring agent to food and beverages. In the course of time, spices and herbs were shown to be useful not only for making food palatable, but also in retarding or preventing rancidity and spoilage. This knowledge acted as a catalyst for the use of spices in a variety of processed foods. Based on use, herbs and spices are classified as culinary, cosmetic and pharmaceutical. In the modern world spices have wide affiliation in the culinary art of people around the world, and are used in the food industry for flavouring and seasoning, as well as in pharmaceutical preparations in the traditional systems of medicine and in beauty care. Spices and herbs are useful because of the chemical constituents contained in the form of essential oil, oleoresin, oleogum and…show more content…
India and Indonesia together produce about half of the world’s total production of 180,000 t. Chillies: Chilli is obtained from dried fruit of Capsicum annuum and C. frutescens. C. annuum or sweet pepper, which is less pungent, is used to make paprika for flavouring and colouring western food, while C. frutescens or bird pepper is more pungent and can be made into cayenne pepper to flavor more spicy oriental hot food. Ginger: Ginger (Zingiber officinale) is a perennial herb whose underground rhizome, young and old, are used as a spice. India and Thailand are the major producers. Turmeric: Turmeric is the underground rhizome of Curcuma longa. It is used as a spice, natural colorant and herbal medicine. India is the major producer and exporter of
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