Jamaican Spices as Food Preservatives

Roy B. R. Porter1, Lawrence A. D. Williams2, Grace-Ann O. Junor1 and Cheryl Green2


The present review is a compilation of the spices commonly used in Jamaica for preserving foods especially meats. These include: Allium cepa L. (onion), Allium fistulosum L. (Escallion), Allium sativum L. (Garlic), Capsicum annum L. (Scoth bonnet), Capsicum frutescens L. (Bird pepper), Curcuma domestica Valeton (Turmeric), Cinnamomum zelanicum Nees (Cinnamon), Pimenta dioica (L.) Merr (Pimenta), Plectranthus amboinicus (Lour) Launert (French thyme), Rosmarinus officinalis L. (Rosemary), Thymus vulgaris L. (Thyme) and Zingiber officinale Roscoe (Ginger).

Keywords: Antioxidant, antimicrobial, oleoresin

Annals of Tropical Research 35(1):13-22(2013)
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