3. Spices

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch3

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Spices, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch3

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • spices, reservoir of good flavors;
  • Europe's acceptance - appetizing flavors of spices;
  • major spices, warm humid weather conditions of tropics;
  • spices, from different parts of a plant;
  • black pepper, chili, ginger and turmeric - as major spices;
  • spices, in general - used in savory foods;
  • black pepper, capsicum and ginger - or hot spices;
  • spices, except chili - aroma due to essential oils present;
  • spice oils and oleoresins;
  • two-stage method of preparation of oleoresin


This chapter contains sections titled:

  • Spice Oils and Oleoresins