ABSTRACT

In different Parts of the world and for several centuries, substances derived from medicinal and aromatic plants have been used extensively in food, cosmetics, and plirmaccu1ical industries by the production of spices. essential oils and drugs (Soysal and Oztekin, 2001). Herbs and spices are the building blocks of' flavour and colour in food application. 'Slice is defined as a product, essentially of tropical plant origin, that is used for the purpose of seasoning or garnishing food, impact a flavour balance in the finished product. stimulate appetite and/or. increase the level of' acceptance of' food by the consumers (Dziezak, 1989; Farrell. 2002). [he word 'herb'' is derived from the I atin word herba.' meaning. grass or green crops (Norman, 2002).'l'lie word. spicc' coiiies ironi the I.ati n word speciesk .' meaning, a specific kind'. V ii'tual!y all plant parts have been of interest for their aromatic, fi'agrant, pungent or any other desirable properties. Thus, spices could be obtained from the seed, roots. rhizomes, leaves, the floral parts, fruits, etc (Uhi, 2000). Interestingly, some of' these pkmts consumed as vegetables and spices have been found to be rich in phytochemical with established health benefits (Preiburghaus ei al., 1 996). Essential oils extracted from these spices and herbs are generally recognized as containing active anti-microbial compounds (Achinewhu et a!,, 2001) which, together with organic acids present in the specific parts of the plant, are responsible for the aroma, flavour and taste (Quattrochi, 2000; Juliani et al., 2004).