Abstract
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Spices and herbs have a strong history of use across
cultures. This use is linked to a fundamental appreciation
of the health benefits of food and of the
flavor it delivers. The contribution of herbs and spices to
the public health effort is represented today through an
exciting blend of science, culinary art, and translation to
practice. This supplement reports on an important meeting
in which leaders from across these domains shared their
knowledge and experience. As Dr Dwyer states in the introductory
address, health professionals, researchers, and
policymakers have a great opportunity towork together to
improve consumer eating patterns. This supplement outlines
how this opportunitymay be realized, enlightened by
the study of spices and herbs.