Handbook of Spices, Seasonings, and Flavorings, Second Edition

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CRC Press, Oct 23, 2006 - Technology & Engineering - 330 pages
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An A to Z Catalog of Innovative Spices and Flavorings

Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices—forms, varieties, properties, applications, and quality specifications — with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods.

While many reference books on spices include alphabetized descriptions, the similarity between this book and others ends there. More than just a list of spices, this book covers each spice’s varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties, both chemical and sensory, and the culinary information that will aid in product development. She also explains how each spice is used around the world, lists the popular global spice blends that contain the spice, describes each spice’s folklore and traditional medicine usage, and provides translations of each spice’s name in global languages. New to this edition is coverage of spice labeling and a chapter on commercial seasoning formulas.

Going beyond the scope of most spice books, this reference describes ingredients found among the world’s cuisines that are essential in providing flavors, textures, colors, and nutritional value to foods. It explores how these ingredients are commonly used with spices to create authentic or new flavors. The author has created a complete reference book that includes traditionally popular spices and flavorings as well as those that are emerging in the US to create authentic or fusion products. Designed to help you meet the challenges and demands of today’s dynamic marketplace, this book is a complete guide to developing and marketing successful products.

  

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Some incorrect info given in this book - such as: "Poppy seeds are not fully formed until the plant matures, by which time the plant has lost all of it's opium potential. Poppy seeds do not contain opium or narcotics, as other parts of the plant"
Both poppy seeds and fully matured (and dried) poppy pods DO contain Opium. I am only adding this note because of the potential to fail drug testing after consuming poppy seeds.
 

Contents

Spice Use in the West
5
Trends in the World of Spices Today
11
Fusion and Regional American Flavorings
21
Spice Preparation
48
Spice Labeling Standards Regulations
55
A to Z Spices
63
AsafoetidaAsafetida
69
Caper
77
Poppy Seed
158
Sassafras
164
Sichuan or Szechwan PepperFagara
170
Sorrel
172
Thyme
179
Zedoary
185
Flower Flavorings
191
Seafood Flavorings
197

Chervil
84
Chives
91
Coriander Seed Leaf Cilantro
98
Dill and Dillweed
104
1 1
111
Grains of Paradise
119
Lemon Balm
126
Marjoram
132
Myrtle
140
Nigella
141
Paprika
148
Vegetable Flavorings
209
Nut Flavorings
215
Flavorings from Preparation and Cooking Techniques
224
Asian Spice Blends
240
Mediterranean Spice Blends
259
Caribbean Spice Blends
275
African Spice Blends
281
Global Spice Blends
291
Jamaican Jerk Seasoning for Meats
298
Bibliography
305
Copyright

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