Spices in Culinary Art

In culinary art, the word spice refers to “products of plant origin, used primarily for adding taste, flavour, colour or all such qualities to foods and beverages during the process of their preparation or manufacture” (Ravindran PN. Encyclopedia of herbs and spices. Introduction. CABI, Wallingford, 2017). Spices provide flavor, taste, aroma, texture, and color, improve appearance of a food product, and may have antioxidant, antimicrobial, pharmaceutical, and nutritional properties. Their uses in various cuisines are increasing worldwide. The consumption of spices varies with region and country. It is generally higher in Asian countries such as India, China, and Thailand, and there has been an increasing trend in their intake in developed countries such as Europe and the USA. Spices are versatile plant products being used in a variety of ways in contemporary cuisines across the world. The culinary dishes prepared using spices in different cultures worldwide stimulate and excite the palate of consumers, and hence these are considered as high-value agricultural commodities. Spices are used as whole, fresh, ground, dried, or as extractives. The composition of various spices varies much among the spice mixes, blends, and masala mixes that are produced and traded worldwide. Proper storage conditions are vital for maintaining the sensory characteristics of spices and to prevent microbial contamination. Improper handling during packaging and its storage may lead to quality decline and also health hazards.