In this publication (open access) the authors studied 22 types of commonly traded herbal spices belonging to 20 different genera and 21 species comprising 14 families. They examined them macroscopically and organoleptically as well as by microscope.
They provide details and photographs to characterise samples including appearance, taste, odor, color, shape, size, fractures, types of trichomes, and the presence of lenticels. These features are useful for the detection of both natural as well as artificial deterioration.
In terms of microscopic characterization, each plant part has different anatomical characteristics with taxonomic importance and also provides useful information for authentication from natural adulterants. They include different herbal parts such as leaves, floral buds, seeds, fruit, and accessory parts like mericarp, rhizome, bulbs, and bark, as commercially traded. Similarly the authors have observed and published features of the leaves of Cinnamomum tamala and Mentha spicata, the floral buds of Syzygium aromaticum, the seeds of Amomum subulatum, Brassica nigra, Punica granatum, Myristica fragrans, Phyllanthus emblica, and Elettaria cardamomum, the mericarp of Coriandrum sativum, and Cuminum cyminum.
Image – mustard seed, from the publication.
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