Aromatic herbs and spices have always been one of the constant condiments of food and nutrition. The characteristics of these herbs include aroma, taste and unique properties of these plants. These herbs are usually dried and used as a seasoning for these herbs. This may increase the life span of these plants, but their scent decreases over time. Also, if the drying process is not done properly, the color of these plants will change and they may look unpleasant. In addition, with improper storage, the dry matter of the dried herbs may be an environment conducive to the proliferation and growth of the pathogen. So food activists have been thinking about extracting these herbs. These extracts not only change the color and appearance of the food, but also add a pleasant aroma to the food.