Farhath Khanum ¹, K. R. Sudarshana Krishna ¹, Anil Dutt Semwal ¹, K. R. Vishwanathan ¹

Affiliations
1 Department of Biochemistry and Nutrition, Ceieals and Pulses Technology Discipline, Defence Food Research Laboratory, Siddarthangar, Mysore - 570 011, IN

Abstract

Spices are important ingredients of our daily diet although they are used in small quantities. Spices are used traditionally for aroma and as preservatives. They are used in the preparation of various types of dishes both sweet and savory. Spices are used to mask spoiled meat flavour, improve colour and flavour and of late to improve shelf life of foods.

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