Spice Preparations

Spices and spice preparations may be contaminated microbiologically to a greater or lesser degree depending on production process (e.g. fermentation). The degree of... 

Spice preparations are obtained by the addition of spices and blended spices to other substances, such as salt, sugar, glutamate, yeast extract and starch flour. 

A spice preparation containing a spice blend of turmeric as the main ingredient and paprika, chili, ginger, coriander, cardamom, clove, allspice and cinnamon, mixed together with up to 10% legume meal, starch and glucose, and with less than 5% salt. 

A spice preparation from Asia used for seasoning rice dishes. Its base is Sambal oelek, which consists mainly of crushed or pulverized saltpre-served chili. 

United States exports of spices in 1992 totaled 87.7 million up from 85.2 million in 1991 (Table 4). Dehydrated onion was the most important export spice product at 36.1 million followed by dehydrated gadic, 7.5 million capsicum peppers, 8.9 million black and white pepper, 5.8 million and prepared mustard products, 4.8 million. Canada, Japan, and Germany are the principal markets for United States spice exports. The production in the United States of temperate 2one spices is increa sing every year some of this output is exported as raw spice. 

Mustard is marketed in three forms, ie, as a seed as a prepared blend of ground mustard seed, vinegar, salt, sugar, and other spices and as powdered dry mustard, also known as ground mustard or mustard flour. The seeds of the white or yellow mustard add pungency to any preparation, and that of the black mustard is required for aroma. Mustard is the largest volume spice imported into the United States and its use covers almost every flavor category except dessert items. 

Hydroxybenzaldehyde has an agreeable aromatic odor, but is not itself a fragrance. It is, however, a useful intermediate in the synthesis of fragrances. The methyl ether of -hydroxybenzaldehyde, ie, -anisaldehyde, is a commercially important fragrance. Anisaldehyde can be made in a simple one-step synthesis from hydroxybenzaldehyde and methyl chloride. Another important fragrance, 4-(p-hydroxyphenyl)butanone, commonly referred to as raspberry ketone, can be prepared from the reaction of -hydroxybenzaldehyde and acetone, followed by reduction (see Flavors and spices). 

Clove bud oil is frequendy used iu perfumery for its natural sweet-spicy note but the greatest appHcation is iu the davor area iu a large variety of food products, including spice blends, seasoniugs, piddes, canned meats, baked goods, ready-made mixes, etc. As iu the case of cinnamon bark oil, its well-known antiseptic properties make it ideal for appHcation iu mouth washes, gargles, dentifrices, and pharmaceutical and dental preparations. Candy, particulady chewing gum, is also davored with clove bud oil iu combination with other essential oils. 

Essential Oils. Volatile oils from plants are referred to as essential oils. The oils can be obtained through steam distillation, solvent extraction, or separation of the oils from pressed fmit. They consist of oxygenated compounds, terpenes, and sesquiterpenes. The primary flavor components of essential oils are oxygenated compounds. Terpenes contain some flavors but are often removed from the essential oil because they are easily oxidized (causiag off-flavors or odors) and are iasoluble. Essential oils are prepared from fmits, herbs, roots, and spices. 

Genotoxic effects of crnde jnices from Brassica vegetables andjnices and extracts from ph)dopharmaceutical preparations and spices of cruciferous plants origin in bacterial and mammalian cells , Chemico-Biological Interact, 102 1-16. 

Stabilized flavors in a solid form are also used to prepare a variety of flavored teas. Orange and spice, lemon, cinnamon, mint, blackberry, apple, cherry, and almond flavored products are marketed. 

Spiced Layer Cake. Investigation was undertaken to evaluate navy bean hulls as an alternative source of dietary fiber in spice-flavored layer cakes and to compare hull flour from beans with no heat treatment to hull flour from beans roasted for 2 min at 240°C. Results of the objective analyses performed on both the batter and the cakes indicated that the addition of 15% navy bean hulls resulted in a thicker batter, due to the high water absorbancy of the hulls however, only the batter containing the unroasted hulls was significantly more viscous than the control batter. Cakes prepared with the roasted navy bean hulls tended to be slightly more... 

Paprika is a very old colorant and spice. It is a deep red, pungent powder prepared from the dried pods of the sweet pepper, Capsicum annum. 

Preparation Ginger is most commonly used as a food spice. It is harvested 8-9 months after planting to make dried ginger poweder, or after... 

Hindi karipatta) tree (Fig. 1). The leaves of this small tree are used as a spice for the preparation of curry. Extracts from various parts of the plant have a strong antibacterial and antifungal activity and therefore are applied in folk medicine [12]. 

Curcumin (16) is a polyphenolic compound derived naturally from the plant Curcuma longa also known as turmeric (Haldi). It is the primary source of the distinctive bright yellow color of the spice commonly used in the preparation of curries. Originating in India, turmeric was probably cultivated initially as a dye, and later used in cosmetics and foods. It has... 

Reduction or elimination of microbial population in dry food ingredients (spices, starch, enz5mie preparations, etc.) 3.0-10... 

The resinoids described above should be distinguished from prepared oleoresins (e.g., pepper, ginger, and vanilla oleoresins), which are concentrates prepared from spices by solvent extraction. The solvent that is used depends on the spice currently, these products are often obtained by extraction with supercritical carbon dioxide [223a]. Pepper and ginger oleoresins contain not only volatile aroma compounds, but also substances responsible for pungency. 

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