International Journal of Botany Studies


ISSN: 2455-541X

Vol. 1, Issue 1 (2016)

Indian spices: An update

Author(s): Sandeep Patil, Sudhir Patil, Manish Kondawar, Lalit Sonawane, Sanjay Sathe
Abstract: This paper represented the therapeutic uses of some species. From an ancient time the spices are used to impart flavor and taste to food. Beside this some of the species have very important medicinal value to treat acute or chronic diseases. They are also popular for their aromatic and pungent taste. Most of species like pepper, garlic, onion, cumin, nutmeg, chilies, clove and asafetida etc. are widely used for their medicinal property as well as for incredible taste. Oleoresin and terpene oils are the most important components from the spices that are popularly known for imparting spicy taste. Both components were found to be useful in medicines. Spices are rich in oleoresins, terpenoids, vitamins, alkaloids, flavonoids, prostaglandins and essential oils.
Pages: 17-19  |  2153 Views  474 Downloads
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