Handbook of Herbs and Spices

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Overview

Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients.

The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils.

The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including:

  • chemical structure
  • cultivation
  • post-harvest processing
  • uses in food processing
  • functional properties
  • quality indices
  • methods of analysis
The Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.
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Editorial Reviews

From the Publisher
..a good reference book for food processors and packers of herbs and spices., Food Technology
..an excellent reference text for those interested in the functional properties of different herbs., Food Technology
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Product Details

  • ISBN-13: 9780849391552
  • Publisher: CRC Press
  • Publication date: 10/15/2006
  • Series: Handbook of Herbs and Spices Ser.
  • Pages: 537
  • Product dimensions: 6.70 (w) x 9.70 (h) x 1.50 (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

List of contributors
1 Introduction 1
2 Quality specifications for herbs and spices 13
3 Quality indices for spice essential oils 22
4 Organic spices 34
5 Aniseed 39
6 Bay leaves 52
7 Black pepper 62
8 Capsicum, chillies, paprika, bird's eye chilli 111
9 Cardamom (small) 123
10 Cardamom (large) 134
11 Cinnamon 143
12 Clove 154
13 Cumin 164
14 Curry leaf 168
15 Dill 173
16 Garlic 180
17 Ginger 195
18 Kokam and cambodge 207
19 Marjoram 216
20 Nutmeg and mace 238
21 Onion 249
22 Poppy 261
23 Rosemary and sage as antioxidants 269
24 Saffron 276
25 Tamarind 287
26 Turmeric 297
Index 311
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