Abstract
India is the largest producer and consumer of some important common spices. Major Indian spices include pepper, cardamom, ginger, turmeric and chilies. Commercial cultivation in India is undertaken on 27 spices besides the herbal spices. Spices and herbs are mostly used as seasonings to impart flavors, pungency, aroma and color in the food. In addition, spices enhances shelf life of the food by preventing and delaying the spoilage and by preserving the sensory attributes of food products. Spices contain several important phytochemicals like aromatic compounds, essential oils, phenolics and pigments which imparts characteristic flavor and aroma and gives a herbal appeal to the food and beverages and enhances their consumer acceptability. In addition the active components of these herbs and spices are endowed with tremendous functional properties and medicinal values providing several health benefits and immunity. The era of Covid-19 has seen spiked consumption of spices and herbs based health drinks and concoctions for providing these health benefits and immunity. The present chapter deals with the characteristics of some important Indian spices, their usages, active components present in them along with exploring their health benefits, functional and immunomodulant properties.
Highlights
India has been famous for varieties of spices since the ancient time for its exotic flavor, taste and medicinal values, known as the home of Spices [1]
Spices means whole or ground form obtained from natural plants or vegetable products which has been used for imparting flavor, aroma and pungency to foods and used for seasoning of foods
It has non-food applications in dyeing, perfumery products and neutraceutical industries. It mask the spoiled flavor of meat that enhance the shelf life of foods [2]
Summary
India has been famous for varieties of spices since the ancient time for its exotic flavor, taste and medicinal values, known as the home of Spices [1]. Spices means whole or ground form obtained from natural plants or vegetable products which has been used for imparting flavor, aroma and pungency to foods and used for seasoning of foods. It has non-food applications in dyeing, perfumery products and neutraceutical industries. Spices are mostly used as flavoring agent in a number of foodstuffs like curries, bakery products, pickles, processed meat, beverages, liqueurs etc. They enhance or change the flavors of the foods. These herbs and spices endowed with tremendous functional properties and medicinal values provide great health benefits and immunity [3, 4]
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