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Herbs, Spices, and Condiments

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Abstract

Botanists have used the word, herb, to mean “any plant with soft succulent tissue irrespective of their use.”Others have used the term to mean a plant with economic value such as medical, preservative, perfumery, or culinary. Herb gardens have become common for the latter two purposes. Spices and condiments are food seasonings made from plants and are not distinguished from each other. Historically, spices referred to tropical aromatics only, while herbs were of temperate zone origin. Both have a sharp taste and odor or provide color. Terminology is now less well defined and spices and herbs may be used interchangeably. They may be made from seeds, fruits (berries) , leaves, bark, blossoms, stems, roots, bulbs, or tubers. They come from all parts of the world and have played an important part in history. The use of spices in meat products has provided culinary satisfaction and variety.

Keywords

  • Black Pepper
  • Chili Pepper
  • Garlic Powder
  • White Pepper
  • Chili Powder

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© 1996 Springer Science+Business Media Dordrecht

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Pearson, A.M., Gillett, T.A. (1996). Herbs, Spices, and Condiments. In: Processed Meats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7685-3_12

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  • DOI: https://doi.org/10.1007/978-1-4615-7685-3_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-7687-7

  • Online ISBN: 978-1-4615-7685-3

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