National seasoning practices and factors affecting the herb and spice consumption habits in Europe

Viktória Szűcs, Erzsébet Szabó, Zoltán Lakner, András Székács

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

This study aimed to recognize herb and spice consumption habits as well as to explore certain factors having an influence on it in seven (Austria, Germany, Hungary, Ireland, Latvia, Slovakia, the Netherlands) member states of the European Union. A self-administered questionnaire survey was conducted in each country, comprising of 1731 European adults regularly preparing food at home. Pepper and paprika, as well as parsley and basil were found to be the most frequently consumed spices and herbs, respectively. Validation of the 'spice consumption’ model indicated that knowledge regarding health issues of herbs and spices was of high importance, which may have had favourable effects on the consumption habits. In conclusion, this study suggests that emphasising of health issues − directly or as incorporated into gastronomic elements − can be a useful tool for the expansion of herb and spice consumption, as well as globalizing of national cuisines and the consumption of typical national spices and country specific characteristics which can be still identified in Europe.

Original languageEnglish
Pages (from-to)147-156
Number of pages10
JournalFood Control
Volume83
DOIs
Publication statusPublished - Jan 2018

Keywords

  • Consumption
  • Health issues
  • Herbs and spices
  • Knowledge
  • Path analysis

ASJC Scopus subject areas

  • Food Science
  • Biotechnology

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