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Food Chemistry pp 970–985Cite as

Spices, Salt and Vinegar

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Abstract

Some plants with intensive and distinctive flavors and aromas are used dried or in fresh form as seasonings or spices. Table 22.1 lists the most important spice plants together with the part of the plant used for seasoning.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Technischen Universität München, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München), Professor Dr.-Ing. W. Grosch (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München) & Professor Dr. rer. nat. P. Schieberle (Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München)

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  1. Professor Dr.-Ing. H.-D. Belitz
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  2. Professor Dr.-Ing. W. Grosch
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  3. Professor Dr. rer. nat. P. Schieberle
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© 2004 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W., Schieberle, P. (2004). Spices, Salt and Vinegar. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07279-0_23

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  • DOI: https://doi.org/10.1007/978-3-662-07279-0_23

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-40818-5

  • Online ISBN: 978-3-662-07279-0

  • eBook Packages: Springer Book Archive

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