Role of Medicinal, Aromatic Plants, Spices and Condiments in Food Industry

Abstract

In current years, due to awareness regarding numerous health hazards associated with synthetic food additives, consumers are changing their food habits towards food products that contain natural food additives, are less processed, safer and healthier, and have a longer shelf life. Therefore, the food industries are now focusing on finding natural compounds as an alternative to synthetic food additives to fulfill consumer appeal. Due to these natural pursuits, medicinal and aromatic plants have found an increasingly widespread use in making a variety of food products. The rich nutritional content of medicinal and aromatic plants, high antioxidant value, and functional properties such as antimicrobial properties enable these plants to be widely used in the food industry for their natural additive and protective effect. Therefore, the production of medicinal and aromatic plants and products obtained from these plants is constantly increasing throughout the world. Spices are used for flavor, color, aroma, and preservation of food or beverages. Spices are derived from many parts of the plant: bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas, and styles or the entire plant tops. It has long been known that a wide range of active chemicals found in spices and condiments have antibacterial, antifungal, and antiviral properties. Spices, herbal tea, food supplements, and food additives are the most common forms of plant products used in the food industry. Thus, the Industrial application of traditional medicinal plants is being increased exponentially to make food products more safe, healthy, therapeutic, and durable.