Handbook of Herbs and Spices
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Author(s): K. V. Peter (Ed.)
Publisher: CRC Press
ISBN: 1855735628
Format: hardback
319pp
Price: £150.00, $235.00, €235
Review Date: 14 January 2002
Review: Herbs may be defined as the dried leaves of aromatic plants, whereas spices are the dried parts, excluding the leaves. Contributors to this book provide chapters on individual herbs and spices, looking at: definition and classification; chemical structure; methods of production; uses in food processing; functional properties, e.g. as antioxidants; and quality and regulatory issues. There are also chapters on quality issues. The herbs and spices described include: aniseed; bay leaves; black pepper; capsicum and chillies; cardamoms; cinnamon; clove; cumin; curry leaf; dill; garlic; ginger; kokam and cambodge; marjoram; nutmeg and mace; onion; poppy; rosemary and sage; saffron; tamarind; and turmeric.