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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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Review
2016
Review
2016
Nutritional and Health Benefits of Acha ( Digitaria exilis ) in the Human Diet – A Review
The African ancient traditional cereal grain acha, though poorly studied, has received an increasing attention by scientists… 
2011
2011
Use of indigenous plant products for management of pests and diseases of spices and condiments: Indian perspective.
Plant derived preparations and formulated commercial products have great potential for ecofriendly management of pests and… 
2010
2010
STUDIES ON TOTAL POLYPHENOLS CONTENT AND ANTIOXIDANT ACTIVITY OF AQUEOUS EXTRACTS FROM SELECTED LAMIACEAE SPECIES
Certain phytochemicals in species are attracting increased attention because of a wide range of biological activities especially… 
2010
2010
Preference and Perception of Korean Foods of Foreign Consumers by Nationality
To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to… 
2007
2007
Effect of Organic and Chemical Fertilizers on Growth and Yield of Hot Pepper, and Insect Pests and Their Natural Enemies
The effects of organic and synthetic chemical fertilizers on crop growth, yield and associated insect pests were studied for two… 
2002
2002
Effects of Salt and Soysauce Condiment on Lipid Oxidation in Broiled Mackerel (Scomber japonicus)
Despite health benefits derived from fish oil, polyunsaturated fatty acids (PUFAs) contained in fish oil are susceptible to lipid… 
2001
2001
Effect of Condiments on the Microflora, Enzyme Activities and Taste Components of Traditional Kochujang during Fermentation
In order to improve the quality of traditional kochujang, condiments like garlic and onion were added to kochujang and their… 
1999
1999
The New Complete Book of Herbs, Spices, and Condiments
Since the 1990s, herbal remedies and foods have become more popular than ever. This volume looks at herbal seasonings and… 
1998
1998
Optimization of process conditions for owoh, a fermented cotton seed condiment
Production of fermented soup condiment in Nigeria has remained a traditional art practised in homes in a crude manner. In other… 
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…