Handbook of Herbs and Spices

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Overview

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices.

Volume 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. Each chapter provides detailed coverage of a single herb or spice and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.

Volume 2 begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production. Herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food are explored, before the book goes on to look in depth at individual herbs and spices, ranging from ajowan to tamarind. Each chapter provides detailed coverage of a single herb or spice, and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.

  • Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices
  • Reviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils
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Editorial Reviews

From the Publisher
…a good reference book for food processors and packers of herbs and spices., Food Technology (review of the first edition)
A truly comprehensive work, as well as easy to use. It should be the first source of information for anyone working with herbs and spices.
This two-volume book gives comprehensive information on a wide range of the 109 plant species listed as spices and culinary herbs by the International Standards Organisation. It is a valuable resource for those whose work or interests lie in this direction., International Journal of Dairy Technology
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Product Details

  • ISBN-13: 9780849312175
  • Publisher: CRC Press
  • Publication date: 9/17/2001
  • Pages: 640
  • Product dimensions: 7.00 (w) x 9.90 (h) x 0.94 (d)

Meet the Author

Dr. K. V. Peter is Director of World Noni Research Foundation, India and is the former Director of the Indian Institute of Spices Research and Vice-Chancellor of Kerala Agricultural University, India.

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Table of Contents

IMPROVING THE SAFETY OF HERBS AND SPICES Detecting and Controlling Mycotoxin Contamination of Herbs and Spices, D. Heperkan Controlling Pesticide and Other Residues in Herbs and Spices, K. Venugopal Irradiation to Decontaminate Herbs and Spices, A. Sharma Other Decontamination Techniques for Herbs and Spices, C.K. George Packaging and storage of herbs and spices K King, Gourmet Garden, Australia QA and HACCP Systems in Herb and Spice Production, C. Kehler and J. Schooley

HERBS AND SPICES AS FUNCTIONAL INGREDIENTS AND FLAVOURINGS The Range of Medicinal Herbs and Spices, T.S. C Li Herbs, Spices and Cardiovascular Disease, H. Collin Herbs, Spices and Cancer, S. Maiti and K.A. Geetha Herbs, Spices and Gut Health, C. Tassou Volatiles from Herbs and Spices, T.J. Zachariah and N.K. Leela

PARTICULAR HERBS AND SPICES Asafoetida, C.K. George Capers and Caperberries, G.O. Sozzi and A.R. Vicente Carambola, K.N. Babu, D. Minoo, K.V. Tushar and P.N. Ravindran Caraway, S.K. Malhotra Cayenne/American Pepper, S. Kumar, R. Kumar and J. Singh Celeriac, A.A. Farooqi, C. Kathiresan and K.N. Srinivasappa Celery, S.K. Malhotra Chives, C. Hang Galanga, P.N. Ravindran and G.S. Pillai Galangal, P.N. Ravindran and I. Balachandran Leek and Shallot, K.R.M. Swamy and R. Veere Gowda Lemon Balm, H. Turhan Lemongrass, B.P. Skaria, P.P. Joy, S. Mathew, and G. Mathew Long Pepper, K. Nirmal Babu, M, Divakaran, P.N, Ravindran, and K.V. Peter Lovage, M.H. Mirjalili and J. Javanmardi Padan Wangi, S. Wongpornchai Peppermint, P. Pushpangadan and S.K. Tewari Perilla, P.N. Ravindran and M. Shylaja Potato Onion (Multiplier Onion), U.B. Pandey Spearmint, N.K. Patra and B Kumar

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