Handbook of Herbs and Spices

Front Cover
K. V. Peter
Elsevier, Aug 13, 2012 - Technology & Engineering - 640 pages
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
 

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Contents

17 Garlic
299
18 Ginger
319
19 Marjoram
336
20 Mint
366
21 Mustard
388
22 Nutmeg and mace
399
23 Onion
417
24 Parsley
430

9 Chives
171
10 Cinnamon
182
11 Cloves
197
12 Coriander
216
13 Cumin
250
14 Curry leaf
260
15 Dill
275
16 Fenugreek
286
25 Rosemary
452
26 Saffron
469
27 Thyme
499
28 Turmeric
526
29 Vanilla
547
Index
590
Copyright

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About the author (2012)

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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