Download or read book Spices Leafy Spices written by V. Prakash and published by CRC Press. This book was released on 2019-08-08 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices. The book emphasizes botany and cultivation, identifies which seasons are best for harvesting to achieve a maximum oil yield, and explains the care needed to ensure successful cultivation and oil extraction. Leaf and oil composition is discussed, and the medicinal uses of the leaves, as well as their use as food flavorings, are examined in detail. Species covered include basil, bay, bergamot, borage, burnet, capers, camomile, chervil, chives, coriander, costmary, curry leaf, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, and thyme. This book is an ideal reference volume for botanists, food scientists, technologists, and flavor chemists.
Download or read book Leafy Spices written by V. Prakash and published by Springer. This book was released on 1990-10-16 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices. The book emphasizes botany and cultivation, identifies which seasons are best for harvesting to achieve a maximum oil yield, and explains the care needed to ensure successful cultivation and oil extraction. Leaf and oil composition is discussed, and the medicinal uses of the leaves, as well as their use as food flavorings, are examined in detail. Species covered include basil, bay, bergamot, borage, burnet, capers, camomile, chervil, chives, coriander, costmary, curry leaf, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, and thyme. This book is an ideal reference volume for botanists, food scientists, technologists, and flavor chemists.
Download or read book Handbook of Herbs and Spices written by K. V. Peter and published by Woodhead Publishing. This book was released on 2004-03-23 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a comprehensive handbook for food processors covering over 30 major herbs and spices. It is introduced with general information about the spices trade, and quality and safety issues, followed by details on individual herbs and spices.
Download or read book Leafy Medicinal Herbs written by Dawn C P Ambrose and published by CABI. This book was released on 2016-07-25 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Medicinal herbs are rich in vitamins, minerals and antioxidants, and are able to synthesize secondary metabolites with disease preventive properties. It is due to these qualities that herbs have been used throughout history for flavouring and in food, medicine and perfumery preparations. They are also often considered to be safe alternatives to modern medicines because of their healing properties. Though interest in medicinal and aromatic crops is growing worldwide, there is still little focus on the area of leafy medicinal herbs. This book compiles the literature for 23 globally relevant leafy medicinal herbs. Beginning with a general overview and discussion of the importance of these plants, it then handles each herb by chapter. Chapters discuss the botany of the crop, including its history and origin, geographical distribution and morphology, before focusing on the chemical composition and phytochemical attributes. They then review postharvest technology aspects such as processing and value addition, before concluding with the general and pharmacological uses for each crop. A complete compilation of the subject, this book forms a vital resource for researchers, students, farmers and industrialists in the area of leafy medicinal herbs.
Download or read book Handbook of Spices Seasonings and Flavorings written by Susheela Raghavan and published by CRC Press. This book was released on 2006-10-23 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 informatio
Download or read book Spices written by V. Prakash and published by CRC Press. This book was released on 2017-12-13 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices. The book emphasizes botany and cultivation, identifies which seasons are best for harvesting to achieve a maximum oil yield, and explains the care needed to ensure successful cultivation and oil extraction. Leaf and oil composition is discussed, and the medicinal uses of the leaves, as well as their use as food flavorings, are examined in detail. Species covered include basil, bay, bergamot, borage, burnet, capers, camomile, chervil, chives, coriander, costmary, curry leaf, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, and thyme. This book is an ideal reference volume for botanists, food scientists, technologists, and flavor chemists.
Download or read book The Everything Guide to Spices for Health written by Michelle Robson-Garth and published by Simon and Schuster. This book was released on 2016-01-08 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A recipe and guide book for cooking with healthy spices"--
Download or read book Spice Apothecary written by Bevin Clare and published by Storey Publishing, LLC. This book was released on 2020-06-23 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spices are universally recognized as a source of flavor and aromatics, but in cultures around the world, these plant parts have a long history as source of medicine. In Spice Apothecary, author Bevin Clare combines her training in herbalism and nutrition to inspire a return to the kitchen spice cabinet for better health and healing. Focusing on 19 common culinary spices that are easy to source and prized for their flavor, this practical guide highlights each spice’s role in supporting wellness goals and delivers creative and impactful ways to incorporate key health-boosting spices into everyday life. To bolster the immune system, chili, garlic, ginger, and mustard are best. Celery seed, parsley, and sage support kidney function, while the respiratory system benefits most from ginger, mint, and thyme. Learn the best way to harness each spice’s medicinal power, the proper way to store spices, and how to determine your daily dose. Then, prepare customized dried spice blends and use them in delicious dips, soups, sauces, and even sweets that deliver flavor and healing.
Download or read book Quality Assurance in Spices and Spice Products written by and published by Allied Publishers. This book was released on with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Spices written by Amit Baran Sharangi and published by CRC Press. This book was released on 2018-03-21 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Indian spices are famous across the globe and have attracted food lovers for ages. With the increasing awareness of health through foods, people are now more conscious about the health and nutraceutical benefits of spices. The past few years have witnessed pioneering research work in this area with various spices. This volume is a comprehensive volume that collects and collates the wisdom of the past and blends it with the technological progress of today. The book offers comprehensive coverage on the subject of Indian spices and their agrotechniques. It is a rich compilation of agrotechniques coupled with background information, research work, and scientific discussion on the basic and applied aspects on the subject. The first chapter in Spices: Agrotechniques for Quality Produce is introductory and provides an overview of spices that have important flavor compounds. It looks at the present status of world spice scenario on export and import, major markets, etc. The second chapter deals with classification of spices, condiments, and herbs. The third chapter is the major one that precisely describes agrotechniques and production technology of fifty individual spices comprised of the major spices. It covers three rhizomatous spices, six bulbous spices, eight tree spices (six aromatic and two acidulant), eleven seed spices, twelve leafy or herbal spices or aromatic herbs, four lesser-known spices, and three other spices with due consideration to quality and value-added benefits. This chapter also presents a general discussion of the systematic position, composition, uses, export-import scenario, medicinal values, etc., of these spices. The subsequent chapters deal with recent research approaches on spices around the world and explore the promises of organic spices and future research directions. This volume will be useful to all those who are interested in spices, including students, teachers, researchers, amateur readers, policymakers, as well as farming communities.
Download or read book Spices and Tourism written by Lee Jolliffe and published by Channel View Publications. This book was released on 2014-06-23 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices and tourism in the context of destinations, attractions and cuisines. This volume will be useful for researchers and students in cultural tourism, culinary tourism, anthropology of food and food history.
Download or read book Handbook on Spices and Condiments Cultivation Processing and Extraction written by H. Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2010-10-01 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: The term Spice and Condiments applies to natural plant or vegetable products or mixtures in whole or ground form, which are used for imparting flavour, aroma and piquancy to the food items. Spices and condiments are a major commercial crop in India, and earn a major part of foreign exchange annually. They have been the backbone of agricultural industry. The importance of spices and condiment in dietary, medicinal and other uses, and their commercial importance are immense. India is known the world over as the home of spices. Thus spices are an important group of agricultural goods, which are virtually indispensable in the culinary art. Spice processing includes different steps: spice cleaning, spice reconditioning and spice grinding. Some spices were also used for preserving food like meat for a year or more without refrigeration. In the 16th century cloves for instance were among the spices used to preserve food without refrigeration. Cloves contain a chemical called eugenol that inhibits the growth of bacteria. It is a natural antibiotic. It is still used to preserve food like Virginia Ham. Likewise later mustard and ground mustard were also found to have preservative qualities. India alone contributes 25 30 % of the total world trade in spices. It may be interesting to note that nine spices namely pepper ginger clove cinnamon cassia mace nutmeg pimento (allspice) and cardamom alone contributed as much as 90% of the total world trade. Pepper is the most important spice in the world and so also of India. This book basically deals with brief history of spices, uses of spices, world trade in spices area & production of spices in India, area and production of spices in India, major and minor spices of India, spice processing, quality issues with spices, bird chillies and Tabasco chillies, basil or sweet basil, seasoning blend duplication and tricks, sauces and gravies, snack seasonings, quality issues with spices, etc. This book is a single compendium which deals with all aspects and facts of spices and condiments which may meet the requirements of all those handling them at various stages, from harvesting to their end use. This book contains post harvest management, the potentials of genetic engineering, high production technology in spices with plantation and processing of various spices and condiments such as vanilla, turmeric, tamarind, saffron, black pepper, onion, mint, ginger, garlic, curry leaf, coriander etc.
Download or read book Herb Spice Companion written by Lindsay Herman and published by Quarto Publishing Group USA. This book was released on 2015-09-30 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: You can spice up your cooking when you learn how to grow, dry, store and use over 100 herbs and spices—from angelica to woodruff, allspice to vanilla. Herb and Spice Companion is your ultimate guide for using fresh and dried herbs and spices in the kitchen. Inside this handy book, get descriptions of more than 100 herbs and spices from around the world. Discover useful tips on storing and using spices to create innovative combinations of flavors. This is the essential guidebook to using herbs and spices to add flavor and depth in your cooking. From basil to beebalm, from lavender to lemon verbena, learn all of the interesting aspects of your herbs, including their rich history, how to grow, harvest, and dry them, and even their unique medicinal uses. This is a must-have for anyone’s cookbook library.
Download or read book Cultivation of Spice Crops written by Azhar Ali Farooqi and published by Universities Press. This book was released on 2005 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spices Constitute An Important Group Of Agricultural Commodities Which, Since Antiquity, Have Been Used For Flavouring Foods. Some Species Are Used In The Pharmaceutical, Perfumery, Cosmetics And Related Industries, And Others Possess Colourant, Preservative, Antioxidant, Antiseptic And Antibiotic Properties.India Is One Of The Leading Spice Producing And Exporting Countries In The World. In Addition, Large Quantities Of Spices Are Consumed Within The Country For Seasoning Of Food And For Several Other Purposes. No Other Country In The World Has Such A Diverse Variety Of Spice Crops As India.This Book Reflects The Intensive Research Carried Out On This Group Of 42 Spice Crops Since 1971, The Improvement In Agro-Techniques And The Release Of Many High-Yielding Varieties. It Provides Exhaustive Information On All Aspects Of Cultivation, Harvesting And Processing Of Each Crop And Will Be An Invaluable Aid To Students, Teachers And Growers Of Spice Crops, Both Individual And Corporate.
Download or read book Molecular Targets and Therapeutic Uses of Spices written by Bharat B. Aggarwal and published by World Scientific. This book was released on 2009 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditional uses of spices : an overview / Ajaikumar B. Kunnumakkara ... [et al.] -- Black pepper (Piper nigrum) and its bioactive compound, piperine / Krishnapura Srinivasan -- Cardamom (Elettaria cardamomum) and its active constituent, 1,8-cineole / Archana Sengupta and Shamee Bhattacharjee -- Molecular targets and health benefits of cinnamon / Kiran Panickar ... [et al.] -- Cloves (eugenol) / Yoshinori Kadoma ... [et al.] -- Coriander / Sanjeev Shukla and Sanjay Gupta -- Fenugreek (diosgenin) / Jayadev Raju and Chinthalapally V. Rao -- Diallyl sulfide from garlic / Girija Kuttan and Punathil Thejass -- Ginger (6-gingerol) / Nidhi Nigam, Jasmine George, and Yogeshwer Shukla -- Kalonji (thymoquinone) / Ahmed O. Kaseb and Abdel-Hafez A. Selim -- Kokum (garcinol) / Manoj K. Pandey, Ajaikumar B. Kunnumakkara, and Bharat B. Aggarwal -- Capsaicin : a hot spice in the chemoprevention of cancer / Joydeb Kumar Kundu and Young-Joon Surh -- Rosemary (rosmarinic acid) / Jongsung Lee ... [et al.] -- Mint and its constituents / Ajaikumar B. Kunnumakkara ... [et al.] -- Turmeric (curcumin) / Jen-Kun Lin and Shoei-Yn Lin Shiau.
Download or read book Underexploited Spice Crops written by Amit Baran Sharangi and published by CRC Press. This book was released on 2018-10-03 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spices provide our food with nutraceutical value rather than actual nutrition. But apart from the popular and major spices, there are several other spices, which, in spite of their enormous contribution to human health, remain underexploited or underutilized. This new volume, Underexploited Spice Crops: Present Status, Agrotechnology, and Future Research Directions, is a valuable compilation of agrotechniques coupled with background information, research works, and scientific discussions on these spices. It will include in-depth narration on underexploited spice crops as products in influencing present-day the global export market and the renewed interest in these crops throughout the world. The volume deals with the scientific approach of growing underexploited spices with the intention of popularizing them. Separate chapters on the importance of each spice, methods of growing and harvesting, and recent research from around the world along with future strategies are covered.
Download or read book Spice Science and Technology written by Kenji Hirasa and published by CRC Press. This book was released on 1998-06-16 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.
