Spices are added to foods in order to make our cuisine
more relishable and delicious. Owing to all these attributes that
spices add to our foods, there are so many other reasons due to which
spices have been a major part of our culinary. Spices not only enhance flavors but they also serve as antimicrobial agents in foods and kill all possible life forms: bacteria, fungi, spores, cysts and eggs of helminthes and even viruses in cooked foods due to their naturally occurring essential oils and chemical constituents.
Spices also are antimicrobial Food agents
We Have devised a this interesting series that will help you understand
that how your daily use spices can greatly effect your life and health.
You will be not only get informed about the latest research in this
exciting field but also can make your and your family eating habits more
healthy .
- USES OF SPICES
Modern uses of spices, spice seeds, condiments and herbs are legion
and ever-changing. There are few culinary recipes that do not include
them, and their judicious use brings a delectable, distinctive aroma and
taste to a host of dishes…especially Asian cuisine is incomplete
without seasoning.
Spices and herbs—or their oils, where processing temperature permits—also go into the preparation of a number of liqueurs, including absinthe, anisette, benedictine, crème de menthe, curaçao, and kümmel.
In the food-processing industry they are employed in the preparation of numerous products including processed meats, sausages, sauces, vinegars, mustard, pickles, chutneys, preserves, salad dressings, biscuits, cookies, cakes, confections, and beverages.
Both herbs and spices contain essential oils, which are the flavoring components of extracts, and they are employed in the production of perfumes, cosmetics, toiletries, lotions, hair products, toothpastes, and soaps. These essential oils and oleo-resins (natural plant products that contain essential oils and resins)
are the basis of a number of spice flavorings and seasonings employed
in food manufacturing.
In many cases, oil extractive of spice are
preferred to the whole or ground spices, largely because the extracts
are easier to blend, the volatile oil content can be quantified, and the
flavor intensity can be adjusted. A more common extract for home
cooking is vanilla, which is cultivated in tropical climates.
In the Next Post We will talk about the Types of Spices.
This Work Posted here is Copyrighted content and is
protected under the FWU-IPC Act 2015 . It is Presented by Author as Core
Food Micro Thesis Work on Spices and their Anti Microbial Effects.