Food Nutrition Facts

Spices and Herbs

Spices are food additives. It is not a food itself, but is included in the preparation of food. Spices may be fruits, dried flower, dried seeds, roots, barks. There is no such noteworthy nutritional value. At times, it is used as preservatives that kill microorganisms present in the major food ingredient. Some spices have medicinal importance. Spices are dried and made into powder. Sometimes, it is also used as a whole.
Spices can be classified into leaves or branches (Bay leaf, Parsley, Basil, Rosemary), ripened fruits or seeds (Mustard, Black pepper, Ajwain, fennel, Clove, Allspice, dried Chilly, Saffron) and roots of certain plants (Onion, Garlic, Ginger). Spices can be used separately or the may be mixed into certain parts to create a special aroma. Herbs are soft, small plants that have flower. They have a variety of uses including culinary, medical, or religious.
In cooking, spices are made different from herbs that have green leaves. They are mostly used to increase the aroma. Herbs are used as fresh leaves, chopped to smaller pieces.

Benefit of taking Spices and Herbs

They increase the taste of foods.
Some spices and herbs have medicinal value.

Risk

Excess use of hot spices can lead to hyperacidity.

Suggestion

Herbs should be washed thoroughly before cooking when using fresh leaves.
Add herbs and spices in hot oil before adding the main ingredient and fry a little to bring out its real aroma.

Recommended daily allowance

Depending upon the preparation, spices and herbs are to be added.