Principles and Practices in Spice Crops Cultivation
Synopsis
Spices are those plants, the products of which are made use as foods adjuncts to add aroma and flavour. It contains essential oils, which provide the flavour and taste. They also stimulate digestion on account of their carminative properties. Most spices increase the shelf life of foods, especially the dry varieties. Some are added to improve texture and some to introduce a palatable colour or odour.
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