Handbook of Herbs and Spices

by K. V. Peter (Editor)

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.With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers. - Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices - Begins with a discussion of the definition, trade and applications of herbs and spices - Reviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils

Product Details

ISBN-13:	9780857095671
Publisher:	Woodhead Publishing, Limited
Publication date:	08/13/2012
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition , #1
Sold by:	Barnes & Noble
Format:	eBook
Pages:	640
File size:	10 MB

About 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.

Table of Contents

Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Volume 1 Chapter 1: Introduction to herbs and spices: definitions, trade and applications Abstract: 1.1 Definitions 1.2 Trade in herbs and spices and trends in their use 1.3 Herbs and spices in traditional medicine 1.4 Herbs and spices in the food and beverage industries 1.5 Herbs and spices in the cosmetics and perfumery industries 1.6 Modern research into the medicinal and nutraceutical properties of herbs and spices 1.7 Production of quality herbs and spices 1.8 The structure of this book Appendix 1 ISO list of plant species Appendix 2 Major spice-producing areas Chapter 2: Quality specifications for herbs and spices Abstract: 2.1 Introduction: defining quality 2.2 Major international quality specifications 2.2.1 Adulteration 2.2.2 Prevention 2.3 Product-specific quality parameters 2.4 World spice organisations 2.5 Quality management system (QMS) 2.5.1 Senior management commitment 2.6 Environmental safety: ISO 14001 Appendix 1 Recommended analytical methods Chapter 3: Quality indices for spice essential oils Abstract: 3.1 Introduction 3.2 Major chemical constituents of spice essential oils 3.3 The problem of adulteration 3.3.1 Addition of synthetic flavourants 3.4 Future trends Chapter 4: Basil Abstract: 4.1 Introduction: the origin of basil 4.1.1 Definition of basil 4.2 Chemical composition of the basil plant 4.3 Production of basil 4.4 Post-harvest handling and production of basil 4.5 Main uses of basil 4.6 Functional properties of basil 4.7 Quality issues and toxicity Chapter 5: Bay leaves Abstract: 5.1 Introduction 5.2 Cultivation, production and processing of bay leaves 5.3 Chemical composition of bay leaves 5.4 Functional properties of bay leaves 5.5 Quality issues Chapter 6: Black pepper Abstract: 6.1 Introduction 6.2 Production and international trade of black pepper 6.3 The black pepper plant and its varieties 6.4 Cultivation of black pepper 6.5 Chemical composition of black pepper 6.6 Quality issues 6.7 Industrial processing and value addition 6.8 Functional properties of black pepper 6.9 Use of black pepper in food 6.10 Conclusion 6.11 Source of further information Chapter 7: Capsicum cultivars Abstract: 7.1 Introduction 7.2 Production of capsicum cultivars 7.3 Main uses in food processing 7.4 Functional properties and toxicity 7.5 Quality issues Chapter 8: Cardamom Abstract: 8.1 Introduction 8.2 Classification of cardamon 8.3 Genetic improvement and varieties 8.3.1 Clonal selection 8.4 Production of cardamom: horticultural technologies and nursery management 8.5 Production of cardamom: planting and aftercare 8.6 Harvesting and post-harvest processing 8.7 Other value-added products from cardamom 8.8 Chemical structure and characteristics 8.9 Major uses of cardamom 8.10 Quality standards and grade specifications 8.11 Conclusion Chapter 9: Chives Abstract: 9.1 Introduction 9.2 Chemical composition and nutritional value 9.3 Cultivation and production 9.4 Varieties Chapter 10: Cinnamon Abstract: 10.1 Introduction 10.2 Description of cinnamon 10.3 Harvesting and production of cinnamon 10.4 Quality issues 10.5 Main uses in the food industry 10.6 Functional properties and toxicology Chapter 11: Cloves Abstract: 11.1 Introduction 11.2 Production and post-harvest processing 11.3 Main uses in food processing 11.4 Functional properties of cloves 11.5 Toxicology of cloves 11.6 Quality and regulatory issues Chapter 12: Coriander Abstract: 12.1 Introduction 12.2 Chemical composition 12.3 Cultivation of coriander 12.4 Post-harvest management and processing 12.5 Main uses of coriander 12.6 Modern research into the medicinal properties of coriander 12.7 Quality issues Chapter 13: Cumin Abstract: 13.1 Introduction 13.2 Production of cumin 13.3 Main uses of cumin in food processing 13.4 Quality specifications Chapter 14: Curry leaf Abstract: 14.1 Introduction 14.2 Cultivation and production of curry leaves 14.

Editorial Reviews

"…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

From the Publisher