Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 32 : Spices

Introduction

The food is to be seasoned by the addition of flavouring agents which include spices and condiments. Spices are usually dried roots, barks or seeds used whole, crushed or powdered. Herbs are usually the fresh leaves, stems or flowers of herbaceous plants. Spices are shorter than herbs.