Selected herbs and spices imported into Australia are treated with ethylene oxide (EtO) to control microbial contamination. Currently, three spices, namely paprika, pepper and cinnamon are routinely tested by AQIS for Salmonella. If the spices fail to meet the required standard, the importer must re-export or decontaminate the shipment – most chose to decontaminate the shipment with ethylene ox...

Herbs and spices have been traditionally used for prevention and cure of many diseases. Hence, the present study was aimed to investigate the effects of aqueous and alcoholic extract of four different spices (asafoetida, ginger, cinnamon and cardamom) extracts on human breast adenocarcinoma cell line (MCF) and HEP-G2 cancer cell lines through in-vitro growth inhibitory assay. Both aqueous and a...

Spices are traditionally known to have digestive stimulant action and to cure digestive disorders. In this study, the protective effect of dietary spices with respect to activities of antioxidant enzymes in gastric and intestinal mucosa was examined. Groups of Wistar rats were fed for 8 weeks with diets containing black pepper (0.5%), piperine (0.02%), red pepper (3.0%), capsaicin (0.01%), and ...

The seed spices constitute an important group of agricultural commodities and play a significant role in our national economy. Historically, India has always been recognized as a land of spices. The crops covered as major seed spices are coriander, cumin, and fennel are the member of umbelliferae and fenugreek is belongs to family Fabaceae. These spices are collections of a wide variety of vola...

BACKGROUND Measurement of dietary intake of spices is gaining significance because of recognition of their health promoting benefits as well as its use for risk assessment of contaminant exposures. Estimating intake of spices at the individual level, presents several challenges since various spices are used as an integrated part of a prepared food and consumed in amounts much smaller than other...

Current Dietary Guidelines for Americans emphasize the need to reduce dietary sodium. Spices impart flavor to food, serving as substitutes for salt. In addition, the antioxidant activity of spices can provide health benefits. Dietetic students receive training in basic food preparation and foodservice management however, their knowledge and use of spices can be limited. This article describes t...

BACKGROUND Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ) for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herb...

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified wi...