Spices are plant origin ingredients that are used in drinks and foods for different aims. The intended uses of spices are as below;
- Enriching of aroma
- Antimicrobial effect (oregano, garlic, chili pepper, clove, cinnamon, mustard, allspice, marjoram etc.)
- Antioxidant effect (rosemary, oregano, sage, sumach, clove etc…)
- Chlorothiazide effect (garlic)
- Roborant effect
- Aphrodisiac effect (vanilla)
- Anodyne effect (clove)
- Alleviant effect (sage)
- Preventing mycotoxin formation
- Aperitif effect
- Increasing urine
The Effects of Spices on Microorganisms
It has been known that the antimicrobial effect of spices depend on the volitile oil content.
During recent researches, it has been found that oregano, mint and sage have antimicrobial effect on Salmonella typhimurium and Staphylococcus aureus. Garlic, onion and black pepper have antimicrobial effect on Campylobacter jejuni. Also it has been found that mustard has antimicrobial effect on Bacillus cereus and cinnamon inhibits Trichoderma harziannum, Alternaria alternata, F. culmorum, Clodosporium clodosporioides, Aspergillus versicolor, Penicillium citrinum growth.
According to researches, the most effective antimicrobial spices are clove, marjoram and cinnamon less efectives are, all spice, garlic, oregano, onion, black pepper.
Although spices have lots of benefits on human health, some has toxic effects when used excessive. For example, when cinnamon is used too much, it can be toxic, it cause bleariness on the skin, and can be allergen. Also it is known that mustard is allergen.
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