Description

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.

Key Features

  • 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

Readership

Manufacturers, food technologists and flavor/sensory specialists.

Table of Contents

Introduction to herbs and spices: Definitions, trade and applications; Quality specifications for herbs and spices; Quality indices for spice essential oils; Basil; Bay leaves; Black pepper; Capsicum cultivars; Cardamom; Chives; Cinnamon; Cloves; Coriander; Cumin; Curry leaf; Dill; Fenugreek; Garlic; Ginger; Marjoram; Mint; Mustard; Nutmeg and mace; Onion; Parsley; Rosemary; Saffron; Thyme; Turmeric; Vanilla.

Details

No. of pages:
640
Language:
English
Copyright:
© 2012
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9780857090393
Electronic ISBN:
9780857095671

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