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ble Prevent heat da- United States, piperita or mage Egypt . spicata ) Rosemary Leaves, whole Leaves, akes No Yes

Possible Variable Contain antioxi- Portugal, for- (Rosmarinus herbs dants mer Yugo- ofcinalis ) slavia Source : From Refs. 9. Drying

of Fruits, Vegetables, and Spices 6 hardness. An average of 1% moisture content (..) is desirable for most spices. Detailed

data on several typical dry spice chemical and physical specications and applications arepresented by Charalambous (, Tainter and Grenis (,

Richard (, Farrell (,Rosengarten (, and Purseglove and coworkers (. Sun and eld drying of spices and herbs is the oldest and still the most typical drying method for the majority of these products. In many cases direct exposure to the sun can create discoloration of the spice or herb tissue so shadow-open-air or cabinet drying isapplied. Larger-scale drying of spices and herbs is performed as for drying of typical fruitsand vegetables (.., tunnel and conveyor dryers) (. Multistep processes, with hot airtemperatures decreasing with the advance of drying (for example, 1 initially, then 6C and 4 at the end of drying) is very typical. Table 1 presents examples of drying procedures and drying conditions for some popular spices and culinary herbs. More details of preparation, characteristics, and application of the spices can be found in other refer-ences (. 6 CONCLUDING REMARKS Fruits and vegetables as well as spices and herbs play an extremely important role in human nutrition. Additionally, the recognition that the intake of nutrients, minerals, andantioxidants (vitamin , , etc.) may have protective role against illnesses and tirednesswill mean that fruits and vegetablesa potent source of relevant nutrients, minerals, andvitaminswill continue to be in demand. However, they have to be preserved in formthat protects these constituents. It is likely that the market for fresh, frozen, and properlydried fruits and vegetables will outgrow that for other