Covering thirty major herbs and spices, Handbook of Herbs and Spices is a comprehensive handbook for food processors. The first section of the book provides general information about the spices trade and also discusses quality and safety issues regarding herbs and spices in food processing. The second part addresses individual herbs and spices and pays particular attention to description, production, main uses, health, quality, and regulatory issues associated with each herb and spice.
Author(s): K V Peter
Edition: 1
Publisher: CRC Press
Year: 2001
Language: English
Pages: 326
EEn......Page 0
Copyright Info......Page 6
Handbook of herbs and spices Volume 1......Page 1
Back Cover......Page 2
TOC......Page 7
Contributors......Page 13
Definitions......Page 17
The trade in spices......Page 19
Processing issues......Page 20
The functional role of spices......Page 21
The structure of this book......Page 22
Sources of further information and advice......Page 23
Appendix 1: ISO list of plant species......Page 24
Appendix 2: Major spice-producing areas......Page 28
Defining quality......Page 29
Major international quality specifications......Page 30
The European Spice Association (ESA)......Page 32
Other tests......Page 34
References......Page 37
The problem of adulteration......Page 38
Addition of synthetic flavourants......Page 40
Physical methods for detection of adulteration......Page 41
Authentication of botanical and geographical origin of essential oils......Page 42
References......Page 44
Appendix: Physical properties of some spice essential oils and flavourants......Page 46
Concept of organic farming......Page 50
Certification......Page 51
World trade......Page 52
Production in other countries......Page 53
References......Page 54
Introduction......Page 55
Chemical structure......Page 56
Cultivation......Page 57
The production of anise oil......Page 58
Stability during storage, irradiation and heat processing......Page 59
Functional properties......Page 60
Toxicity and allergy......Page 62
Quality and regulatory issues......Page 63
References......Page 64
Introduction......Page 68
Cultivation, production and processing......Page 69
Functional properties......Page 70
References......Page 75
Production and international trade......Page 78
Description......Page 80
Cultivars and varieties: quality issues......Page 83
Cultivation......Page 84
Handling after harvest......Page 88
Chemical structure......Page 89
Essential oil of pepper......Page 90
Phenolic components of pepper......Page 95
Flavour and off flavour compounds......Page 96
White pepper......Page 97
Oleoresin......Page 98
Pepper products......Page 99
Functional properties......Page 100
Use of pepper in food......Page 102
Soluble spice seasonings......Page 103
Masalas (spice mixes)......Page 106
Condiments, sauces, seasonings......Page 107
References......Page 108
Beverages......Page 111
Pickles/chutneys......Page 112
Sweet preparation in which pepper is used......Page 114
Snacks......Page 115
Vegetable preparations......Page 117
Soups......Page 119
Legume/pulse preparations to go with cereals......Page 120
Meat dishes......Page 122
Other preparations......Page 124
Introduction: classification and use......Page 127
Chemical structure and stability......Page 128
Paprika production......Page 129
Dry chilli production......Page 130
Flavour......Page 131
Functional benefits......Page 132
Oleoresin quality......Page 133
Dried chilli quality......Page 135
Adulteration......Page 136
References......Page 137
Introduction......Page 139
Harvesting......Page 140
Ground cardamom......Page 141
Cardamom volatile oil......Page 142
Chemical structure......Page 143
Quality standards and grade specifications......Page 144
Adulteration......Page 147
References......Page 148
Introduction and description......Page 150
Chemical structure......Page 152
Cultivation......Page 153
Post-harvest handling......Page 154
Main uses......Page 155
References......Page 156
Introduction......Page 159
Chemical structure......Page 160
Production......Page 162
Production of oils and oleoresins......Page 163
Main uses in the food industry......Page 164
Functional properties and toxicity......Page 165
Grading of quills......Page 166
Quality specifications......Page 167
References......Page 168
Introduction......Page 170
Production......Page 171
Storage......Page 172
Clove oil......Page 173
Main uses in food processing......Page 174
Functional properties......Page 175
,......Page 176
References......Page 177
Chemical structure......Page 180
Functional properties......Page 181
Volatile oil specification......Page 182
References......Page 183
Introduction......Page 184
Chemical structure......Page 185
Functional properties......Page 186
References......Page 187
Introduction......Page 189
Production......Page 190
Compounds influencing flavour......Page 192
Quality indices and standards......Page 193
References......Page 194
Introduction......Page 196
Chemical structure......Page 198
Garlic dehydration......Page 200
Other products......Page 202
Functional properties and toxicity......Page 203
Toxicity of garlic......Page 204
Quality issues......Page 205
References......Page 208
Chemical structure......Page 211
Production......Page 212
Dry ginger......Page 213
Main uses in food processing......Page 214
Functional properties......Page 217
United States standards......Page 218
References......Page 221
Introduction......Page 223
Chemical structure......Page 224
Kokam......Page 226
Kokam......Page 227
Functional properties......Page 228
Quality issues......Page 229
References......Page 230
Introduction......Page 232
Harvesting......Page 233
Post-harvest drying and storage......Page 234
Essential oil......Page 235
Composition......Page 236
Extraction......Page 238
Use in food......Page 239
Antimicrobial properties......Page 240
Antioxidant properties......Page 241
Uses in traditional medicine......Page 242
Quality control and adulteration......Page 243
Chemical and physical specifications......Page 244
References......Page 248
Introduction......Page 254
Mace......Page 255
Nutmeg oil and mace oil......Page 256
Nutmeg butter......Page 258
Functional properties and toxicity......Page 260
Quality issues......Page 261
References......Page 263
Introduction......Page 265
Chemical structure and influences on flavour......Page 266
Production......Page 268
Onion oils and other onion products......Page 269
Functional properties......Page 271
C. Multiplier onions:......Page 272
Other onion products......Page 273
References......Page 274
Introduction......Page 277
Chemical structure and uses......Page 279
Poppy seed......Page 280
Capsule husk......Page 281
References......Page 282
Antioxidant properties......Page 285
Chemical structure......Page 287
References......Page 288
Chemical structure......Page 292
Production......Page 295
Uses......Page 297
Quality issues......Page 298
References......Page 300
Introduction......Page 303
Sources......Page 304
Concentrate......Page 305
Seed testa......Page 306
Quality issues......Page 307
References......Page 308
Introduction......Page 313
Production......Page 314
Post-harvest processing......Page 315
Turmeric oil......Page 316
Quality specifications......Page 317
Chemical structure......Page 318
Use in the food industry......Page 321
Functional properties......Page 323
References......Page 324
