Condiments

Known as: Condiment

Aromatic substances added to food before or after cooking to enhance its flavor. These are usually of vegetable origin.

National Institutes of Health

Papers overview

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2014

A field experiment was conducted during Rabi season of 2011-2012 at Jobner (Rajasthan) to study the effect of vermicompost and…

2013

Micronutrient deficiencies remain a public health challenge globally, especially among developing countries of the world. Spices…

2011

Plant derived preparations and formulated commercial products have great potential for ecofriendly management of pests and…

2007

The medicinal value of many of the spices and condiments used in Indian cooking has been known for centuries. The aim of this…

2006

An effi cient whole plant regeneration method from callus cultures of Piper au- ritum was achieved through organogenesis derived…

2001

In order to improve the quality of traditional kochujang, condiments like garlic and onion were added to kochujang and their…

1999

Since the 1990s, herbal remedies and foods have become more popular than ever. This volume looks at herbal seasonings and…

1985

Celery is a frequent food allergen: not only raw, but also cooked and as a spice it can produce various reactions of immediate…

1974

To the Editor.— Monosodium glutamate (MSG) was originally introduced for use in foods as a "flavor enhancer," ie, it was added in…

1968

Cytological observations in Vicia faba using asafoetida revealed that asafoetida could cause aberrations and be used as a mutagen…