Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products
Tadewos Hadero Medalcho,
Kebede Abegaz Ali,
Engeda Dessalegn Augchew
et al.
Abstract:Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The … Show more
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