Artist: Tata Institute Of Fundamental Research (Tifr)
Date: 2020
Museum: Indonesia Gastronomy Network (Jakarta, Indonesia)
Technique: Photograph
It is thought that in the course of time and ona world scale, 400-500 plant species have beenused as a spice. In Southeast Asia, the numberis approaching up to 275 species.Most of the main tropical spices came from the East.Spices are parts of plants, such as stems, seeds, fruits, flowers, leaves, rhizomes, tubers, roots, sap, or others that have a distinctive aroma. These parts of the plant body contain phytochemical compounds (natural chemicals produced by plants) as part of the metabolic process of plants that play an active role in preventing disease.Spices can also be used as a coloring agent in food. The antioxidant content of spices makes it an essential ingredient for preserving food. The herb has been used since ancient times for medicinal purposes. In general, spices can be classified into hot spices, mild spices, aromatic spices, herbs, and flavorful vegetables.
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