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Agricultural Reviews
Year : 2009, Volume : 30, Issue : 2
First page : ( 108) Last page : ( 119)
Print ISSN : 0253-1496.

Properties and utility of commonly used natural spices – A review

Nain N., Ahlawat S. S.*, Khanna N., Chhikara S. K.

Deptt. of Animal Products Technology, CCS Haryana Agricultural University, Hisar-125001, India

*Corresponding author: E-mail: apt@hau.ernet.in


Economic losses to Indian food industry due to spoilage of food and food products caused by microorganisms and rancidity are of much concern. To prevent such microbiological and oxidative deteriorations in food many chemicals and antioxidants can be used, but for their residual effects can cause human health problems and damage to lipids in foods. So to combat these undesirable effects of chemicals and antioxidants, some natural preservatives could be used. Spices are considered to act as natural preservative and attributed to some active antimicrobial and antioxidant principles contained in their oils. Therefore the studies for properties and utility of some commonly used natural spices like clove (Syzygium aromaticum), cinnamon (Cinnamomum zeylancium Nees), black pepper (Piper nigrum L.), garlic (Allium sativum L.), and ginger (Zingiber officinale Roscoe) have been reviewed here.


Key words

Preservatives, Natural, Spices, Cloves, Cinnamon, Black pepper, Garlic, Ginger.


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