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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

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Microbiologicalaspects of radiation effectsstandards characteristics

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Spices

Papers overview

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2012
2012
Similarities in functional attributes and nutritional effects of magadi soda and bean debris-ash used in cooking African traditional dishes
1 Department of Food Science and Technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro. 2 International Centre… 
2012
2012
Food Price Escalation in South Asia - A Serious and Growing Concern
vi 
2010
2010
Food selections of Roux-en-Y gastric bypass patients up to 2.5 years postsurgery.
2010
2010
Nutrition intervention and adequate hygiene practices to improve iron status of vulnerable preschool Burkinabe children.
2005
2005
1'-Acetoxychavicol acetate induces apoptosis of myeloma cells via induction of TRAIL.
Highly Cited
2002
Highly Cited
2002
Simultaneous determination of amino acids and carbohydrates by anion-exchange chromatography with integrated pulsed amperometric detection.
2000
2000
Minor crops of Mesoamerica in early sources (II). Herbs used as condiments
The ancient Mexicas, established in the southern and central parts of Mexico at the time of Spanish arrival, used a great variety… 
1985
1985
[The celery-carrot-mugwort-condiment syndrome: skin test and RAST results].
Celery is a frequent food allergen: not only raw, but also cooked and as a spice it can produce various reactions of immediate… 
1979
1979
Inhibitory effects of condiments and herbal drugs on the growth and toxin production of toxigenic fungi
The effects of thirteen kinds of powdered herbal drugs and seven kinds of commercial dry condiments on the growth and toxin… 
1968
1968
Cytological Studies in Vicia faba L. Treated with Asafoetida
Cytological observations in Vicia faba using asafoetida revealed that asafoetida could cause aberrations and be used as a mutagen… 
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