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Phytochemical Analysis of Some Selected Spices

N. HARSHA, V. SRIDEVI, M.V.V. CHANDANA LAKSHMI, K.RANI, N.DIVYA SATYA VANI

Spices have been defined as plant substances from indigenous or exotic origin, aromatic or with strong taste, used to enhance the taste of foods. Herbs and spices have been used during the middle Ages for flavoring, food preservation, and/or medicinal purposes.The present study was carried out on the five spices i.e., Capparis spinosa (Caper), Cinnamomum verum (Cinnamon), Illicium verum (Star anise), garlic cloves (Allium sativum), and dried turmeric powder (Curcuma longa), to determine their phytochemical constituents and were proved to have the potential to act as a source of useful drugs and also to improve the health status of the consumers as a result of the presence of various compounds that are vital for good health