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

Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients. The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils. The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including: chemical structure cultivation post-harvest processing uses in food processing functional properties quality indices methods of analysis The Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products Content: Related titles on food science and technology from Woodhead Publishing , Page ii Front Matter , Page iii Copyright , Page iv Contributors , Pages xi-xiv 1 - Introduction , Pages 1-12 , K.V. Peter 2 - Quality specifications for herbs and spices , Pages 13-21 , M. Muggeridge, M. Clay 3 - Quality indices for spice essential oils , Pages 22-33 , R.S. Singhal, P.R. Kulkarni, D.V. Rege 4 - Organic spices , Pages 34-38 , C.K. George 5 - Aniseed , Pages 39-51 , M. Özgüven 6 - Bay leaves , Pages 52-61 , S. Kumar, J. Singh, A. Sharma 7 - Black pepper , Pages 62-110 , P.N. Ravindran, Johny A. Kallupurackal 8 - Capsicum, chillies, paprika, bird's eye chilli , Pages 111-122 , T.G. Berke, S.C. Shieh 9 - Cardamom (small) , Pages 123-133 , V.S. Korikanthimath 10 - Cardamom (large) , Pages 134-142 , K.J. Madhusoodanan, Y. Saideswara Rao 11 - Cinnamon , Pages 143-153 , J. Thomas, P.P. Duethi 12 - Clove , Pages 154-163 , N. Nurdjannah, N. Bermawie 13 - Cumin , Pages 164-167 , Gh. Amin 14 - Curry leaf , Pages 168-172 , J. Salikutty, K.V. Peter 15 - Dill , Pages 173-179 , R. Gupta 16 - Garlic , Pages 180-194 , U.B. Pandey 17 - Ginger , Pages 195-206 , P.A. Vasala 18 - Kokam and cambodge , Pages 207-215 , V.K. Raju, M. Reni 19 - Marjoram , Pages 216-237 , S.N. Potty, V. Krishna Kumar 20 - Nutmeg and mace , Pages 238-248 , B. Krishnamoorthy, J. Rema 21 - Onion , Pages 249-260 , K.E. Lawande 22 - Poppy , Pages 261-268 , P. Pushpangadan, S.P. Singh 23 - Rosemary and sage as antioxidants , Pages 269-275 , N.V. Yanishlieva-Maslarova, I.M. Heinonen 24 - Saffron , Pages 276-286 , A. Velasco-Negueruela 25 - Tamarind , Pages 287-296 , Y. Saideswara Rao, K. Mary Mathew 26 - Turmeric , Pages 297-310 , B. Sasikumar Index , Pages 311-319 Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients.

The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils.

The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including:

• chemical structure
• cultivation
• post-harvest processing
• uses in food processing
• functional properties
• quality indices
• methods of analysis

The Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products. 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