consumer acceptability of spiced composite bread - The Federal ...

2.3 Spices
Spices are one or other of various strongly flavoured aromatic substances of vegetable origin
obtained from tropical plants, particularly dried roots, seeds, buds, berries, fruits and bark.
Spices, aromatic flavorings made from parts of plants. They are valued not only for their
flavouring agent but also for other preparation like stimulation of appetite by increasing
salvation carminative action and preservation and antioxidant action with some food
The term spice is usually applied to pungent plant products, especially plants native to
tropical Asia and the Moluccas, or Spice Islands, of Indonesia. It frequently also includes
herbs, which are the fragrant leaves of herbaceous plants, many of which are native to
temperate regions. With few exceptions, the spices and herbs known today were being used
early in human history.
The discovery of many spices probably predates the earliest civilizations, when primitive
humans were attracted to the aromatic effects produced by what are now called essential oils,
which are found in various plant parts
Besides their long use in preserving foods and enhancing food flavour, spices and herbs
played important, sometimes magical, roles in medicine. Before the advent of industrially
prepared medicines, herbal remedies were commonly prescribed and were often effective, as
some practitioners are now rediscovering.
2.3.1 Nature of spices
The great varieties of herb and spice flavors are produced from nearly all parts of plants, from
the leaves to the roots. Among those producing fragrant leaves are basil, rosemary, sage,
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