DEVELOPMENT OF SPICE MIX BY USING CILANTRO ROOT AND STEM
Author(s):
BOOBALA PANDEESWARAN.S, JANANI A, OVIYA R, RAM PRIYA P, CLINTON N, ASHWIN R
Keywords:
cilantro root and stem, sambar powder, garam masala, spice mix, flavour profile, aroma, nutritional benefits.
Abstract
Cilantro is a versatile herb commonly used in various cuisines around the world for its distinct flavour and aroma. While the seeds of the cilantro plant are widely utilized in spice blends such as sambar powder and garam masala, the stems and roots are often overlooked and discarded. This study aims to explore the potential of adding cilantro stem and root powder as a substitute for cilantro seeds in the development of sambar powder and garam masala. The research will begin by obtaining fresh cilantro stems and roots, which will be thoroughly cleaned, dried, and ground into a fine powder. Different formulations will be tested to determine the optimal ratio of cilantro stem and root powder to other spices in the mix. Sensory evaluation panels will be conducted to assess the overall taste and aroma of the spice blends containing cilantro stem and root powder. The overall acceptability of cilantro root and stem powder spice mix was highly acceptable by the panel members. This research aims to offer a sustainable and innovative approach to spice production by utilizing cilantro stem and root powder in place of cilantro seeds. The results of this research have the potential to not only reduce food waste but also enhance the nutritional value and flavour of traditional spice blends.
Article Details
Unique Paper ID: 164804

Publication Volume & Issue: Volume 10, Issue 12

Page(s): 2259 - 2261
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