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

savoury, tarragon, and thyme, all of which are small annual or perennial plants. Bayleaf, or
sweet laurel, used to flavour meats, sauces, and vinegars, comes from a shrub or tree.
Spices have been classified into various ways depending on their agronomic, morphological
or chemical grounds.
A. (i) Tru as tropical spices: Pepper, ginger, capsicum, turmeric.
(ii) Spicy seed: Mustard, celery, fennel, and coriander
(iii) Herbs: Sage rosemary mint marjoram
(iv) Aromatic vegetable: Onion garlic, Chives
B. (i) Major spices: capsicum, pepper, and ginger, formelic cardoman.
(ii) Tree spices: Cinnamons, cassia, cloves, Pimento, nut may, mace, star anise.
(iii) -Umbelliferous fruit: Aniseed, caraway, celery, commander, cumin and dill
fennel.
-Other seed: Mustard fenugreek.
-Coloured spices: Paprika Saffron, safflower.
(iv) Leafy spice: sweet bay, rosemary, sage dime, marjoram, oregano savoury,
basilterragon, parsley and mind.
C. (i) Pungent spices: capsicum, pepper, ginger.
(ii) Aromatic fruits and seeds: Nutmeg, Cardoman, Fenugreek.
(iii) Umbelliferous fruit: Arised caraway, Cumin.
(iv) Aromatic banles: Cinnamon and Cassia
(v) Phenolic spices: Cloves, Primento
(vi) Coloured spices: Paprika, Saffron, Turmeric.
Spices have been found to posses preservatives antioxidant, antimicrobial and flavouring
properties (Parry, 1969). When natural product was from plant origin, it is considered as
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