ABSTRACT
Spices are the plant products or a mixture thereof free from extraneous matter, cultivated, and processed for their aroma, pungency, flavor and fragrance, natural color, and medicinal qualities or otherwise desirable properties. They consist of rhizomes, bulbs, barks, flower buds, stigmata, fruits, seeds, and leaves of plant origin. Spices are food adjuncts, which have been in use for thousands of years, to impart flavor and aroma or piquancy to foods (Billing and Sherman, 1998; Sherman and Billing, 1999; Sherman and Hash, 2001). They are used to prepare culinary dishes and have little or no nutritive value, but they stimulate the appetite, add zest for food, enhance the taste, and delight the gourmet. As there is a need to reduce the fat, salt, and sugar used in food preparation for health reasons, it becomes critical to pay attention to alternative ways to enhance the natural flavors of foods. Value can also be added to meals by enhancing and improving presentation and by using appropriate garnishes. The primary function of a spice in food is to improve its sensory appeal to the consumer. Food presentation is the arrangement of food on a plate, tray, or steam line in a simple appetizing way. This is generally accomplished by imparting its own characteristic color, flavor, aroma, and mouth feel to the food.
