Today, the importance of herbs and spices is being acknowledged not only because of their culinary properties, but mainly because of their potential health benefits. However, measurement of the dietary intake of these products, as a source of bioactive compounds, including salicylates, has recently gained much significance. Unfortunately, the consumption of herbs and spices in Europe (despite a growing trend) seems to be small and is often overlooked in the studies on food intake. Whereas, Polish cuisine is characterized by a mix of strong flavors of strong flavors: pungent (horseradish, mustard, chives, onion, garlic), and sour (pickled cucumbers, cabbage), spices (pepper, juniper, caraway), herbal (dill, parsley) and sweet (honey). The typical spices of Arabic cuisine are saffron, peppers, allspice, turmeric, garlic, cumin, cinnamon, parsley and coriander, while “the queen” of Hungarian cuisine is paprika powder. In China, the most popular condiments include peppers, peppercorns, ginger, fennel, cloves, star anise and cinnamon, whereas Italian and Greek cuisine is rich in basil, garlic and oregano. Mediterranean-style cuisine is famous for parsley, oregano, basil, thyme, dill, fennel, marjoram, rosemary, bay leaf, lavender, sage, savory, cumin and coriander. Spices typical for Indian cuisine are turmeric, saffron, cardamom, cinnamon, cloves, garlic, peppers, cumin and coriander.
National cuisines and ethnic cuisines differ in terms of typical herbs added to dishes. Among the factors influencing the popularity of herbs, spices and spice blends (especially organic) are that they are promoted as natural, “zero calories superfood” by bloggers and celebrity chefs. Data indicate that the EU market is the largest market for herbs and spices in the world and the leading consumers (among EU citizens) are Germans, British, Romanians and Hungarians. However, the popularity of oriental cuisine and a growing preference for ethnic or spicy food raised the consumption of spices in Europe and North America. In contrast, the western-style diet is characterized by a high intake of salt and sugar, and it is considered rather spice-free. The highest consumption of these products is observed in Asian countries (such as India, Thailand and China), South Africa and Latin America. The types of herbs and spices consumed vary considerably across cultures and countries. Herbs and spices are commonly used in cooking to increase the flavor and the taste of dishes. Vegans consume significantly more total salicylates than omnivores.
Our study confirmed that herbs and spices are important sources of salicylates however, the type of diet influenced their level in the diet. Estimated medial salicylates intake was significantly higher among vegans ( p = 0.000) and reached 5.82 mg/week vs. An average intake of all condiments included in the study was 22.4 ± 18.4 g/day and 25.8 ± 25.9 g/day for both omnivores and vegans, respectively ( p = 0.007). The five most frequently eaten herbs among omnivores were parsley, garlic, dill, marjoram and basil, while among vegans they were garlic, parsley, ginger, basil and dill. A semi-quantitative food frequency questionnaire (FFQ) was designed to assess the habitual intake of 61 fresh and dried herbs and spices during the preceding three months. Among all, 208 individuals were following an omnivorous diet while 62 were vegans. The study group consisted of 270 adults aged 19 to 67 years, including 205 women and 65 men. The aims of the study were (i) to assess the intake of herbs and spices at the individual level and (ii) to calculate the dietary salicylates intake from herbs and spices among adult omnivores and vegans. However, measurement of dietary intake of these products, as a source of bioactive compounds, including salicylates, has recently gained much significance. The consumption of herbs and spices is often overlooked in the studies on food intake. There is a growing body of evidence that a diet rich in bioactive compounds from herbs and spices has the ability to reduce the risk of chronic diseases.
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