Potential Health Promoting Attributes of Indian Seed Spices
DOI:
https://doi.org/10.46243/jst.2022.v7.i05.pp01-19Keywords:
Putrefaction, Phytochemicals, Concoctions, Beverages, SpicesAbstract
The primary purpose of seasoning with spices and herbs is to impart flavor, pungency, aroma, and color to the food being prepared. In addition, spices extend the shelf life so that food can be stored without becoming spoiled by inhibiting and delaying the process of putrefaction and maintaining the sensory qualities of food products. Spices have a number of important phytochemicals, such as aromatic compounds, essential oils, phenolic compounds and pigments. These phytochemicals give distinctive flavor and aroma to foods and beverages, as well as a more herbal appearance, which in turn increases consumer acceptance of these products. As a result, these herbs and spices have a variety of health benefits and various medicinal properties as well as tremendous functional properties. In the era of Covid-19, there has been an increase in the consumption of health drinks and concoctions that are based on spices and herbs in order to provide the health benefits and immunity boosting properties.
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