Elsevier Handbook of Herbs and Spices: Volume 1: Second Edition (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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. 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. 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.