General functions of spices

FOOD SCIENCE AND PROCESSING 3 (2+1)
Lesson 32 : Spices

General functions of spices

  1. Spices add flavor and colour to food and make the food palatable and hence add variety in the diet. Cereals, pulses, vegetables or meat can be cooked in variety of forms due to addition of different kinds of spices.
  2. Spices in general stimulate salivation, acid secretion, and digestive enzymes. Spices increase the secretion of saliva containing more of ptyalin so that foods rich in carbohydrates are easily digested. Spices are used for digestion and to reduce flatulence.
  3. Some spices have anti-inflammatory, antibacterial and antioxidant properties.
  4. Some spices help in improving the impaired blood glucose levels in the body and help diabetics.
  5. Some spices reduce cholesterol levels and may be useful in preventing heart diseases.
  6. Some spices are considered antimutagenous or anticarcinogenous.

Flavour moiety is well protected in whole spices by the cells from evaporation and oxidation. Whole spices release flavor slowly. Grinding spices release the flavor. Finer the powder, more readily available is the flavor.

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Last modified: Wednesday, 14 December 2011, 11:23 AM