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Postharvest processing and benefits of black pepper, coriander, cinnamon, fenugreek, and turmeric spices

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Title Postharvest processing and benefits of black pepper, coriander, cinnamon, fenugreek, and turmeric spices
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Creator S Balasubramanian, P Roselin, KK Singh, J Zachariah, SN Saxena
 
Subject Spices, postharvest, medicinal benefit, grinding
 
Description Not Available
Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market.
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Date 2021-07-14T08:49:46Z
2021-07-14T08:49:46Z
2016-01-26
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/47875
 
Language English
 
Relation Not Available;
 
Publisher Taylor & Francis