Fermented beverages from spices-a new nutraceutical drink

Abstract

An investigation was carried out to develop herbal and spice beverages. Spices viz. black pepper, fennel, dill., coriander and cumin were used. The possibility of making spice wines more appropriately called as "Elixirs" was examined. The nutritive value in terms of chemical components and mineral composition and keeping quality of the product under ambient temperature were worked out. The cost economics was also calculated.