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Spices
constitute an important group of agricultural
commodities which are virtually indispensable in
the culinary art. They can be primarily defined as
farm products used in various forms viz; fresh,
ripe, dried, broken, powdered etc. which
contributes aroma, taste, flavour, colour and
pungency to food, rather than a lone food
seasoning factor. Spices may be either bark, buds,
flowers, fruits, leaves, rhizomes, roots, seeds,
stigmas and styles or the entire plant tops. |
