摘要：In t he fourth part of a review series on Turkish spices and flavourings, the 15 spices from various families, namely juniper, fenugreek, black cumin, bay laurel, mustard, Orthurus, caper, capsicum, mahaleb, myrtle, saffron, salep, sumac, hop and tarragon) were reviewed for their origins, compositions and uses. The 30 materials of secondary importance were also tabulated.
