Spices constitute an important group of agricultural commodities, which are virtually indispensable in the culinary art. They can be primarily defined as farm products used in various forms viz; fresh, ripe, dried, broken, powdered etc. which contributes aroma, taste, flavour, colour and pungency to food, rather than a lone food seasoning factor. Spices may be either bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles or the entire plant tops.

They are well known as appetizers or preservatives and many of them have rich medicinal properties and are used in pharmaceutical, perfumery, cosmetic products, religious rituals etc. Spices do much more than impart flavor. Spices have been used for centuries as preservatives, colorants and medicinal remedies. Spices are primarily defined as any dried plant product used primarily for seasoning purposes

USES OF SPICES

• Battling microbes - Spices provide important preservation qualities. The most effective antimicrobial spices include garlic, onion, cinnamon, cloves, thyme and sage. Cloves, which have a high essential oil content, contain eugenol, a phenylpropanoid also present in sage and cinnamon. Allicin, present in garlic, also acts as an antimicrobial agent, as does the allyl isothiocyanate present in mustard. Thymol, present in thyme, oregano and sage, is also noted for its antimicrobial properties.

• Antioxidant activity - Spices can also extend shelf life by slowing oxidation. In foods, lipid oxidation, protein oxidation, and enzymatic oxidation cause shelf-life problems. Rancidity development is an oxidative process that can be blocked by antioxidants, which block formation of free radicals by donating electrons or hydrogen ions to halt the oxidative process. The positive effects of antioxidants aren't just limited to food preservation.

• Color combinations - Spices also improve the appearance of a food. For example, at 4% to 16% carotenoids, chili peppers provide a range of red to green colors.