Agricultural Reviews

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Agricultural Reviews, volume 30 issue 2 (june 2009) : 108 - 119

PROPERTIES AND UTILITY OF COMMONLY USED NATURAL SPICES – A REVIEW

N. Nain, S. S. Ahlawat*, N. Khanna, S. K. Chhikara
1Deptt. of Animal Products Technology, CCS Haryana Agricultural University, Hisar-125001, India

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Cite article:- Nain N., Ahlawat* S. S., Khanna N., Chhikara K. S. (2024). PROPERTIES AND UTILITY OF COMMONLY USED NATURAL SPICES – A REVIEW. Agricultural Reviews. 30(2): 108 - 119. doi: .

ABSTRACT

Economic losses to Indian food industry due to spoilage of food and food products
caused by microorganisms and rancidity are of much concern. To prevent such
microbiological and oxidative deteriorations in food many chemicals and antioxidants
can be used, but for their residual effects can cause human health problems and damage
to lipids in foods. So to combat these undesirable effects of chemicals and antioxidants,
some natural preservatives could be used. Spices are considered to act as natural
preservative and attributed to some active antimicrobial and antioxidant principles
contained in their oils. Therefore the studies for properties and utility of some commonly
used natural spices like clove (Syzygium aromaticum), cinnamon (Cinnamomum
zeylancium Nees), black pepper (Piper nigrum L.), garlic (Allium sativum L.), and ginger
(Zingiber officinale Roscoe) have been reviewed here

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