Handbook of herbs and spices - Volume 1*

Get the best out of herbs and spices as ingredients, by understanding their origins, traditional uses and current usage, through this comprehensive handbook for food processors.

Herbs and spices are high value products used widely as ingredients. The number of new added-value products using new and interesting combinations of spices has increased significantly in recent years. Using herbs and spices to best advantage requires an understanding of their traditional use and an appreciation of the primary features of the spices concerned.

This 300 page handbook begins with a broad overview of herbs and spices as ingredients and then progresses to a more detailed consideration of each of 20 or so major herbs and spices. It describes the spice trade, looks at quality and authenticity indicators,assesses certain safety issues and looks at organic spices. For each herb and spice that it considers in detail, it provides a description of the spice, and looks at its production, main uses, health issues,quality and regulatory issues. It is aimed at all food technologists who need to understand and know about herbs and spices.

Contents

Part 1 - General information

• The spices trade
• Quality and authenticity indicators
• Organic spices

Part 2 - Individual entries

• Aniseed
• Bay leaves
• Black pepper
• Capsicum, chillies, paprika and bird-eye chilli
• Cardamom (small)
• Cardamom (large)
• Cinnamon
• Clove
• Cumin
• Curry leaf
• Dill
• Garlic
• Ginger
• Kokum and camboge
• Mace and nutmeg
• Marjoram
• Onion
• Poppy
• Rosemary
• Saffron
• Sage
• Tamarind
• Turmeric

Hardcover - 318 pages