Handbook of Herbs and Spices: Volume 1K. V. Peter Elsevier, 2001 M08 17 - 336 páginas 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:
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Contenido
| 1 | |
| 13 | |
| 22 | |
Chapter 4 Organic spices | 34 |
Chapter 5 Aniseed | 39 |
Chapter 6
Bay leaves | 52 |
Chapter 7
Black pepper | 62 |
Chapter 8 Capsicum chillies paprika birds eye chilli | 111 |
Chapter 15
Dill | 173 |
Chapter 16
Garlic | 180 |
Chapter 17
Ginger | 195 |
Chapter 18
Kokam and cambodge | 207 |
Chapter 19
Marjoram | 216 |
Chapter 20
Nutmeg and mace | 238 |
Chapter 21
Onion | 249 |
Chapter 22
Poppy | 261 |
Chapter 9
Cardamom small | 123 |
Chapter 10 Cardamom large | 134 |
Chapter 11
Cinnamon | 143 |
Chapter 12
Clove | 154 |
Chapter 13
Cumin | 164 |
Chapter 14
Curry leaf | 168 |
Chapter 23
Rosemary and sage as antioxidants | 269 |
Chapter 24
Saffron | 276 |
Chapter 25
Tamarind | 287 |
Chapter 26
Turmeric | 297 |
| 311 | |
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Términos y frases comunes
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