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: 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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