ABSTRACT
Spices are defined in different ways. P&rry [1] defines spices as “dried plant products, which add flavor, relish or piquancy to food. Most are fragrant, aromatic and pungent. They consist of rhizomes, bark, leaves, fruit, seeds and other parts of plants”. In the code of Federal Regulations of Food and Drug Administration of U. S., spice is defined as “any aromatic vegetable substance in the whole, broken or ground form, except for those substances, which have been traditionally regarded as foods, such as onions, garlic, and celery; whose significant function in food is seasoning rather than nutritional; that is true to name; and from which no portion of any volatile oil or other flavouring principles has been removed”. Farrell [2] has combined the definitions of Parry and the F D A and provided a functional definition for spices.
