الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
It is recommended to continue research to characterize most of the commercially important spices, herbs and medicated plants derived from the Egyptian cultivars grown under the Egyptian environment from all their chemical, biochemical, biological and nutritional properties. Moreover, establish precise Egyptian specifications for not only these commercially important spices and herbs, but also to all the spices, herbs and medicated plants grown in Egypt both the cultivated plants and also the various wild types which are widely spread in all parts of Egypt. Examples of these spices and herbs and medicated plants which do not have any published specifications are: dried parsley, dried dill and celery, black cumin, alpinia (galangal) and sumac. Furthermore, the methods for drying spices and herbs in the export centers should be more reviewed, more-controlled and well-inspected by the national authorities. In fact, the whole processing operations of spices and herbs should be standardized and optimized to ensure the production of good quality and uniform specified dry product which would confirm to or falls within the provisions of the Egyptian or International Specifications for these dry products as well as their extracted essential oils. Since contamination of ingredients such as herbs and spices is critical control point in many food processing centers, it is recommended that these ingredients should enter before processing into food at very low bacterial and fungal count to prevent contamination of the processed foods.