SEASONINGS, SPICES AND CONDIMENTS: HEALTH

BENEFITS AND SAFETY

A SEMINAR REPORT

BY

JULY 2017

ANIMASHAUN O.S. (FPA/FT/14/2-0007)

IBIKUNLE A.O. (FPA/FT/14/2-0013)
OKAFOR A.O. (FPA/FT/14/2-0019)
OLUKAYODE P.E. (FPA/FT/14/2-OO24)
SULAIMAN B.O. (FPA/FT/14/2-0030)

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TABLE OF CONTENTS Pages

CHAPTER ONE

1 Introduction 1-2

CHAPTER TWO
2 What are spices condiments and seasoning 3
2.1 History of spices 4
2.1.1 Classification of spices 4-14
2.1.2 Types of Spices 14-15
2.1.3 Uses of spices 15
2.1.4 Quality standards 15
2.1.5 Source of spices, seasonings and condiments 15-16
2.1.6 Effect of consuming excess spices, condiments and seasoning; safety 16
2.2 Spices 16-19
2.2.1 Cinnamon 19-20
2.2.1.1 Description Cinnamon 21-22
2.2.1.2 Health benefits Cinnamon 22-25
2.2.1.3 Food uses of Cinnamon 25
2.2.2 Sumac 26
2.2.2.1 Health Benefits of Sumac 26-28
2.2.2.2 Safety of sumac 28
2.2.3 Garlic Plant 28
2.2.3.1 Origin and major type garlic 28
2.2.3.2 History of garlic 28
2.2.3.3 Description of garlic (Allium sativum) 29-31
2.2.3.4 Health Benefits of garlic 32-35
2.2.3.5 Safety of Garlic 35
2.2.4 Cardamom 35
2.2.4.1 Types of cardamom 36
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2.2.4.2 Uses of cardamom 36-37
2.2.4.3 Basil 37
2.2.4.4 Description of the plan 37
2.2.4.4.1 Stem 37
2.2.4.4.2 Leaves 37-38
2.2.4.4.3 Flowers 38
2.2.4.4.3 Seed 38
2.2.4.5 Post-harvest handling 38-39
2.2.4.6 Medicinal/pharmaceutical 39-41

CHAPTER THREE
3 Seasoning 42
3.1 Classification of seasoning 42
3.1.1 Salt 42-43
3.1.2 Pepper 43-44
3.1.2.1 Seasoning blends 45
3.1.2.2 Types of seasoning 45
3.1.2.3 Nutritional and safety aspects 46
3.1.3 Honey 46
3.1.3.1 Nutritional profile of Honey 46-49

3.1.3.2 Medicinal properties of honey 46

3.2 Condiment 50
3.2.1 Classification of condiments 50-51
3.2.2 Essential condiments 51
3.2.2.1 Mayonnaise 52-54
3.2.2.2 Soy sauce 55
3.2.2.2.1 Description of soy sauce production 55

3.2.2.2.2 Health Benefits of Soy sauce 55-58

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CHAPTER FOUR
4 Safety in consuming seasoning, spices and condiment 59
4.1 Laws governing the consumption of spices, seasoning and condiments 59-60
CHAPTER FIVE
5 Conclusion and Recommendation 61
5.1 Conclusion 61

5.2 Recommendations 62
References

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