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VOL. 11, ISSUE 3 (2026)
Documentation of fleshy spices in daily nutrition
Authors
Dr. Manjula Rathod, Bhoomika S
Abstract
Spices are the important part of our daily nutrition but also part of
herbal medicine throughout world. Indian spices are integral part of Indian
cuisines and culture with rich history dating back thousands of years and known
as the ‘Land of spices.’ The country produces a wide variety of spices ranging
from the commonly used cooking coral and turmeric to the more exotic cardon,
saffron and pepper. Present work deals with the use of different kinds of
spices in daily nutrition. Allium cepa, Allium sativum, Coriandrum sativum,
Cymbopogon citratus, Capsicum annuum, Capsicum frutescens, Mentha arevensis,
Murriya koenigii, Piper nigrum, Pandanus amaryllifolius, Tamarindus indica and Zingiber
officinale. Total 14 species belong to 11 genus and 10 families were
documented. dominant families include Solanaceae represented by (03) species
followed by Liliaceae and Zingiberaceae (02), Apiaceae, Fabaceae, Lamiaceae,
Rutaceae, Piperaceae, Pandanaceae and Poaceae by one species each. Plant parts
like rhizome, bulb, leaves, unopened flower bud, fruit and seeds were used as
spices respectively. All over the world people are constantly using spices in
daily cooking as well as in traditional medicine.
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Pages:15-20
How to cite this article:
Dr. Manjula Rathod, Bhoomika S "Documentation of fleshy spices in daily nutrition". International Journal of Food Science and Nutrition, Vol 11, Issue 3, 2026, Pages 15-20
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