Spices and Condiments

Singh, A. K.

doi:10.1007/978-981-10-5116-6_11

Cited by 2 publications

(1 citation statement)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Spices play a crucial role in agriculture, serving as essential ingredients in culinary practices by enhancing the taste, aroma, and overall appeal of various dishes. (Pruthi, 1974). (Bairwa et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Several imperious physical characteristics of the Trachyspermum ammi L. (ajwain seed)

Sardar,

Rathod,

Prasad

2024

IJEAB

View full text Add to dashboard Cite

In this study, ajwain seeds measured 2.64 ± 0.45 mm in length, 1.65 ± 0.34 mm in width, and 0.92 ± 0.15 mm in thickness at a moisture content of 6.45% (wet basis). The mean geometric diameter and sphericity were 2.16 ±0.10 mm and 0.635 ± 0, respectively. The ajwain seed has an oval shape and a ridged appearance. Its surface area and bulk density are 11.43 ±0.52 mm2 and 466.22 ±9.18 kg/m3, respectively. The angle of repose obtained was 39.90 degrees. The coefficient of friction between the ajwain seed and galvanized steel was 0.53.

show abstract

Section: Introductionmentioning

confidence: 99%

Several imperious physical characteristics of the Trachyspermum ammi L. (ajwain seed)

Sardar,

Rathod,

Prasad

2024

IJEAB

View full text Add to dashboard Cite

show abstract

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Mandal

Sarkar

Chakraborty

2022

Appl Biochem Biotechnol

View full text Add to dashboard Cite

Medicinal or herbal spices are grown in tropical moist evergreen forestland, surrounding most of the tropical and subtropical regions of Eastern Himalayas in India (Sikkim, Darjeeling regions), Bhutan, Nepal, Pakistan, Iran, Afghanistan, a few Central Asian countries, Middle East, USA, Europe, South East Asia, Japan, Malaysia, and Indonesia. According to the cultivation region surrounded, economic value, and vogue, these spices can be classified into major, minor, and colored tropical spices. In total, 24 tropical spices and herbs (cardamom, black jeera, fennel, poppy, coriander, fenugreek, bay leaves, clove, chili, cassia bark, black pepper, nutmeg, black mustard, turmeric, saffron, star anise, onion, dill, asafoetida, celery, allspice, kokum, greater galangal, and sweet flag) are described in this review. These spices show many pharmacological activities like anti-inflammatory, antimicrobial, anti-diabetic, anti-obesity, cardiovascular, gastrointestinal, central nervous system, and antioxidant activities. Numerous bioactive compounds are present in these selected spices, such as 1,8-cineole, monoterpene hydrocarbons, γ-terpinene, cuminaldehyde, trans-anethole, fenchone, estragole, benzylisoquinoline alkaloids, eugenol, cinnamaldehyde, piperine, linalool, malabaricone C, safrole, myristicin, elemicin, sinigrin, curcumin, bidemethoxycurcumin, dimethoxycurcumin, crocin, picrocrocin, quercetin, quercetin 4’-O-β-glucoside, apiol, carvone, limonene, α-phellandrene, galactomannan, rosmarinic acid, limonene, capsaicinoids, eugenol, garcinol, and α-asarone. Other than that, various spices are used to synthesize different types of metal-based and polymer-based nanoparticles like zinc oxide, gold, silver, selenium, silica, and chitosan nanoparticles which provide beneficial health effects such as antioxidant, anti-carcinogenic, anti-diabetic, enzyme retardation effect, and antimicrobial activity. The nanoparticles can also be used in environmental pollution management like dye decolorization and in chemical industries to enhance the rate of reaction by the use of catalytic activity of the nanoparticles. The nutritional value, phytochemical properties, health advantages, and both traditional and modern applications of these spices, along with their functions in food fortification, have been thoroughly discussed in this review

show abstract

Spices and Condiments

Cited by 2 publications

References 17 publications

Several imperious physical characteristics of the Trachyspermum ammi L. (ajwain seed)

Several imperious physical characteristics of the Trachyspermum ammi L. (ajwain seed)

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Contact Info

Product

Resources

About