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Book Chapter

Spices, Salt and Vinegar

  • Belitz H
  • Grosch W
Springer Berlin Heidelberg, (1999), 905-916
DOI: 10.1007/978-3-662-07281-3_23
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Abstract

Some plants with intensive and distinctive flavors and aromas are used dried or in fresh form as seasonings or spices. Table 22.1 lists the most important spice plants together with the part of the plant used for seasoning.

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Belitz, H.-D., & Grosch, W. (1999). Spices, Salt and Vinegar. In Food Chemistry (pp. 905–916). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-662-07281-3_23

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