The yield of essential oHs and olearesins from the major spices, pepper, ginger, chilli, and turmeric determined. The available commercial varieties were found satisfactory for producing quality products which would meet the international standard~ for oil content, bite principles, and colour. the know-how acquired, it should be possible for India to export spice oils and oleoresins which at present being produced in western countries fwm imported raw materials. The: flavour characteristics use of these products in foods are discussed.
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Krishnamurthy et al. (1973) studied this question.
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