Antimicrobial Functions of Spices: Why Some Like it Hot

@article{Billing1998AntimicrobialFO,
  title={Antimicrobial Functions of Spices: Why Some Like it Hot},
  author={Jennifer Billing and Paul W. Sherman},
  journal={The Quarterly Review of Biology},
  year={1998},
  volume={73},
  pages={3 - 49}
}
Although spices have been important for centuries in food preparation throughout the world, patterns of spice use differ considerably among cultures and countries. What factors underlie these differences? Why are spices used at all? to investigate these questions, we quantified the frequency of use of 43 spices in the meat-based cuisines of the 36 countries for which we could locate traditional cookbooks. A total 4578 recipes from 93 cookbooks was analysed. We also compiled information on the… 
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TLDR
Results strongly support the antimicrobial hypothesis, which says that use of spices in meat-based recipes is greatest in hot climates, where the diversity and growth rates of microorganisms are highest, and that they should be used less in preparing vegetables than meat dishes.
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pices are plant products used in flavoring foods and beverages. For thousands of years, aromatic plant materials have been used in food preparation and preservation, as well as for embalming, in
Antimicrobial Effects of Spices on Spoilage Organisms of Moin-Moin
There is a renewed interest in the antimicrobial properties of spices. This study investigates the antimicrobial effects of spices on spoilage organisms of moin-moin a traditional West African dish
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TLDR
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