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

spices while when natural product is from plant of temperate climates, it is considered as herb
(Aurand et al., 1987).
2.3.2 Forms of Spices
Products range from whole and ground spices in many different granulations to extractives
such as essential oils, oleoresins, liquid and dry soluble, spray-dried or encapsulated flavour
and an infinite variety of bland of these products.
Each spice form is prepared by different method. The choice of form of spice to be used is
based on the product to be seasoned, the physical and chemical characteristics of each form
and other factors such as cost and label declaration (Williams and Brown, 1987).
2.4 GINGER
Ginger, an herbaceous perennial Zingiber officinale Roscoe belonging to the family
Zingiberaceae is grown commercially in most tropical regions (Pieris, 1982). The plant is
native to tropical South East Asia from where it was later introduced to Jamaica, Africa and
other tropical regions of the world (Pieris, 1982). Several varieties such as Sidda (a local
variety) Chinese, Cochin and Calicut are cultivated in Sri Lanka as a home garden crop, an
intercrop under coconut, coffee, cocoa and betel and a monocrop.
Its complicated, irregular flowers have one fertile stamen and a usually showy labellum,
formed from two or three sterile staminodes. The family is cultivated widely in the tropics for
its showy flowers and useful products, derived mostly from the rhizomes. These products
include the flavoring ginger; East Indian arrowroot, a food starch; and turmeric, an important
ingredient in curry powder.
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