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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 and Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz & Professor Dr.-Ing. W. Grosch

Authors
  1. Professor Dr.-Ing. H.-D. Belitz
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  2. Professor Dr.-Ing. W. Grosch
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© 1999 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W. (1999). Spices, Salt and Vinegar. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07281-3_23

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  • DOI: https://doi.org/10.1007/978-3-662-07281-3_23

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-64692-1

  • Online ISBN: 978-3-662-07281-3

  • eBook Packages: Springer Book Archive

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