Botanical Ingredients and Herbs in India Foods or Drugs?

Abstract Botanical ingredients and herbs have been well known in India for both taste and cure aspects. Despite the fact that herbs and spices bear a toxin load in the forms of synthetic insecticides, fungi, microbial and allergens, the Indian therapy system ‘Ayurveda’ deals with herbal compositions for cure applications. Herbs and spices have been found to contain antimicrobial compounds. In detail, herbs with lower microbial load exhibit higher antimicrobial property and hence have food preservation concerns. Spices such as cinnamon, cloves, thyme, mustard and garlic are considered as food preservers and taste sources. Other spices such as long pepper, cinnamon, ginger, black pepper and thyme are extensively used in Ayurvedic medicine. Dense forest infrastructure is required in India for an effective soil and water conservation with concern to the elimination or minimisation of synthetic insecticides and aflatoxins in botanical ingredients for culinary and medicinal reliability.

Keywords Allergen Antimicrobial agent Ayurvedic medicine Botanical ingredient Food preservation Side effect Synthetic insecticide


API Active pharmaceutical ingredient FSSR Food Safety and Standards Regulation ppm Part per million

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