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Chemistry of Spices takes into account different kinds of spices and their chemistry. It includes almost all of the spices and their chemistry, present around the world. The chemical composition of the spices has been described. This book also discusses about processing of spices and process required for quality check, spices and its medicinal properties, chemical hazards related to spices, chemical and medicinal impacts of the spices and innovations in the spices industry. It also provides the reader with insights into the spices and their composition so as to analyze their importance in different fields such as medicine along with certain chemical hazards of spices. Cover 1 Title Page 5 Copyright 6 ABOUT THE AUTHOR 7 TABLE OF CONTENTS 9 List of Figures 13 List of Tables 17 List of Abbreviations 19 Preface 21 Chapter 1 Introduction to Chemistry of Spices 23 1.1. A Brief Overview 24 1.2. Background 28 1.3. Chemistry of Spices 32 1.4. Value of Spices 35 1.5. Conclusion 36 References 38 Chapter 2 Spices Around the World 39 2.1. Introduction 40 2.2. Top 10 Most Popular In The World of Spices 40 2.3. Spices Color and Chemistry 44 2.4. Contamination of Spices With Chemicals at Production Stage 51 2.5. Countries Having Most Spices 61 2.6. Export of Spices 64 2.7. Spice Blends 65 2.8. Conclusion 69 References 71 Chapter 3 Chemical Composition of Major Spices 73 3.1. Introduction 74 3.2. Major Compounds in Spices 77 3.3. Spices and Their Composition 80 3.4. Distinct Properties of Spices 97 3.5. Conclusion 103 References 104 Chapter 4 Processing of Spices and Process Required for Quality Check 105 4.1. Introduction 106 4.2. Pre-Treatment Methods 109 4.3. Small-Scale Spice Processing 112 4.4. Cultivation of Various Spices 119 4.5. Measure The Quality of Spices: Maintaining Color Control With Spectrophotometers 125 4.6. Process Involved For Preserving Spices 126 4.7. Constraints In Spice Production In Asia 127 4.8. Processing, Storage Methods, and Quality Attributes of Spices and Aromatic Herbs 129 4.9. Conclusion 134 4.10. Case Study: Pathogens And Spices 135 References 143 Chapter 5 Spices and Its Medicinal Properties 145 5.1. Introduction 146 5.2. Alligator Pepper, Grains of Paradise, Guinea Grains, and Melegueta Pepper 148 5.3. Black Amomum (Guinea Grains) 149 5.4. Bermuda Onion, Onion, And Shallot (Figure 5.1) 150 5.5. Ajo, Garlic, Rocambole, And Serpent Garlic (Figure 5.2) 153 5.6. Galangal, Greater Galangal, Languas Cha, And Siamese Ginger (Figure 5.3) 157 5.7. Bengal Cardamom, Black Cardamom, Brown Cardamom, Greater Cardamom, Indian Cardamom, Jalpaiguri Cardamom, And Nepalese Cardamom (Figure 5.4) 160 5.8. Celery (Figure 5.5) 163 5.9. Saffron (Figure 5.6) 165 5.10. Indian Saffron, Turmeric (Figure 5.7) 168 5.11. Conclusion 172 References 173 Chapter 6 Chemical Hazards in Spices 175 6.1. Introduction 176 6.2. Chemical Hazards 177 6.3. Potential Food Hazards in Spices 179 6.4. Chemical Contaminants in Household Spices 181 6.5. Spice Contamination: Hold Bacteria and Harmful Chemicals 182 6.6. Hazard Analysis and Controls To Address The Hazards (Figure 6.3) 188 6.7. Potential Process-Related Biological and Chemical Hazards In Spices 190 6.8. The Microbiology of Herbs And Spices 190 6.9. Control of Chemicals Hazards In Spices 192 6.10. Prioritization of Chemical Hazards In Spices and Herbs 197 References 199 Chapter 7 Impact of Spices: Chemical and Medicinal 201 7.1. Introduction 202 7.2. Chemical Composition of Spices and Their Antioxidant Activity 204 7.3. Effect of Spices on Human Health and Other Applications 210 7.4. Potential Health Benefits of Major Seed Spices 217 7.5. Cumin (Cuminum Cyminum L.) 218 7.6. Medicinal and Pharmacological Properties 220 7.7. Coriander (Coriandrum Sativum L.) 222 7.8. Medicinal and Pharmacological Properties of Coriander 224 7.9. Fennel (Foeniculum Vulgare Mill.) 226 7.10. Medicinal and Pharmacological Properties of Fennel 230 7.11. Medicinal and Pharmacological Properties of Fenugreek 233 7.12. Conclusion 236 References 238 Chapter 8 Innovations in the Spices Industry 241 8.1. Introduction 242 8.2. Innovation 245 8.3. Spice Trade 250 8.4. Black Pepper 252 8.5. Ginger 257 8.6. Coffee 260 8.7. An Innovative Method For Cultivation Of Turmeric (Figure 8.10) 262 8.8. On-Farm Assessment of Technological Innovation of Fennel Cultivation 263 8.9. Case Study: Grenada Nutmeg Sector Development Strategy 265 8.10. Conclusion 275 References 276 Index 279 Back Cover 284