ABSTRACT
According to the International Organization for Standardization, the term "spices and condiments" applies to natural vegetable products that are used for flavoring, seasoning, and imparting aroma to foods. This chapter is devoted mainly to natural isolates obtained from the plant families Umbellifereae (Apiaceae) and Labiatae (Lamiaceae) and talks about botanical names of the herbs. The Organoleptic and physiologically active principles are isolated from herbs by extraction, by steam and hydrodistillation, and by hydrodiffusion. The organoleptic quality of coriander oil is quite different from that of other essential oils containing high concentrations of linalool such as bois de rose or shiu oil. The Indian dill oil is isolated from the fruits of Anethum sowa Roxb. The chemical composition of Indian dill oil is rather different from that of normal (European) dill fruit oil. The Fennel oils may contain up to 30% monoterpene hydrocarbons, among which limonene is dominant. Sage oils are obtained from various species of the genus Salvia.
