These are accessory foods mainly used for flavouring food preparation to improve their palatability. These are used in small amounts and their contribution to nutrient intake is very limited. Some of these spices, however, are rich in iron, trace metals and potassium. Some of the condiments like chillies and coriander may provide some ẞ-carotene. Green chillies provide ẞ-carotene and vitamin C. Most of the spices contain a high level of tannin (viz., turmeric) which may interfere with iron absorption. These spices also contain several pharmacologically active substances like choline, biogenic amines, etc. Some of them like asafoetida and garlic have anti- bacterial property and inhibit putrifying bacteria.
Reference: Nutritive value of Indian foods : NIN, ICMR
