Open AccessJamaican Spices as Food Preservatives
Author(s) -
Roy Porter,
Lawrence A. D. Williams,
Grace-Ann O. Junor,
Cheryl Green
Publication year - 2013
Publication title -
annals of tropical research/annals of tropical research (visayas state university-online)
Language(s) - English
Resource type - Journals
eISSN - 2704-3541
pISSN - 0116-0710
DOI - 10.32945/atr3512.2013
Subject(s) - preservative , food preservatives , food science , biology
The present review is a compilation of the spices commonly used in Jamaica for preserving foods especially meats. These include: Allium cepa L. (onion), Allium fistulosum L. (Escallion), Allium sativum L. (Garlic), Capsicum annum L. (Scoth bonnet), Capsicum frutescens L. (Bird pepper), Curcuma domestica Valeton (Turmeric), Cinnamomum zelanicum Nees (Cinnamon), Pimenta dioica (L.) Merr (Pimenta), Plectranthus amboinicus (Lour) Launert (French thyme), Rosmarinus officinalis L. (Rosemary), Thymus vulgaris L. (Thyme) and Zingiber officinale Roscoe (Ginger).
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