Spices

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)peer-review

Abstract

Spices, seasonings, herbs are all products that are generally added to both fresh and processed food to enhance flavour. With documents showing trade in spices as early as 3000 BC, the spice trade itself can be considered as one of the earliest drivers of globalisation. More recently, the global spices and seasoning market has been valued at around USD 12.7 billion in 2012 and is
expected to grow to about USD 16.6 billion by the end of 2019 (source: www.statista.com). Among the forces pushing up consumption in spices are the perceived health benefits. Spices contain plant-derived chemical compounds that have been shown to help prevent certain diseases. With
concern among the general population about side effects of commonly used drugs, interest is shifting towards other forms of medicine such as Ayurvedic and Traditional Chinese medicines, which focus on the use of herbs and spices.
This chapter provides a detailed review of current legislation defining spices, the problems of fraud that the spice industry faces, and potential analytical methods to deal with authenticity issues. Because of its importance as one of the most expensive spices, saffron is dealt both in the general chapter on spices and in its own chapter, where more details on analytical methods for saffron authentication are given.
Original languageEnglish
Title of host publicationFOODINTEGRITY HANDBOOK
Subtitle of host publicationA GUIDE TO FOOD AUTHENTICITY ISSUES AND ANALYTICAL SOLUTIONS
Chapter11
Number of pages20
ISBN (Electronic)978-2-9566303-1-9
DOIs
Publication statusPublished - Nov 2018

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