Abstract

This article emphasizes the use of spices in flavorings; other applications are known. The use of essential oils, derived from spices by various methods, and oleoresins, derived from spices by extraction, are components of flavor; their applications are included in this section. The quintessence of some spices, the essential oils, are described more fully elsewhere (see Essential Oils).

Topics discussed include history of spice and spice trade; labeling; cultivation and production. Processing includes information on the extraction of volatile compounds in spices and control of microbes at harvest. Adulteration is a recent problem. The methods of adulteration and laws involving this problem are detailed. Presentation of source, usage, and flavor characteristics of common individual spices ends the article.