ABSTRACT
Spices and herbs comprise a diverse group of vegetal-origin products used as ingredients for their flavoring, coloring, and preserving properties. Spices and herbs have been historically appreciated for the aroma and flavor they impart to food, preservative properties that allow extending the shelf life of food commodities, and for their medicinal applications. Spices and herbs are frequently discussed regarding the parts of the plant used for flavoring and colorant purposes. Vanilla is derived from the orchids of the genus Vanilla, through traditional curing procedure of at least 6 months. In vegetables of the mustard family, glucosinolates are broken down enzymatically by myrosinase, mainly into isothiocyanates, cyanides, and thiocyanates, many of which are the primary aroma contributors. The bark of many trees has been used since ancient times as a spice, due to the aroma provided by the presence of volatile compounds. Herbs comprise a limited number of botanical families and genera, and both the fresh and dried leaves are used.
