Peter K.V. (ed.) Handbook of herbs and spices

Woodhead Publishing Limited, 2001. — 332 p. OCRThis book covers a number of general issues such as quality. However, it consists mainly of coverage of individual spices and herbs. Contributors were asked to follow a common format:
introduction: dealing with issues of definition and classification. Such issues can be very significant in establishing appropriate standards of quality and authenticity
chemical structure: essential in assessing such issues as quality, potential applications and processing functionality
production: a description of the principal methods of cultivation and post-harvest processing which have a significant impact on quality and functionality
uses in food processing: a review of current and potential applications
functional properties: as has already been noted, there is increasing interest in herbs and spices as functional ingredients, for example as natural antioxidants. Where appropriate, contributors summarise the current state of research on the nutritional and functional benefits of individual spices and herbs. Issues of toxicity and allergy are also addressed where necessary
quality and regulatory issues: a summary of the key quality standards and indices relating to the herb and spice.
Individual chapters vary in structure and emphasis, depending on the nature of the spice in question and the particular issues and body of research surrounding it. It is hoped that the book will help food manufacturers and others to make even fuller use of the valuable resource that herbs and spices provide.Introduction / K. V. Peter
Quality specifications for herbs and spices ./ M. Muggeridge, M. Clay
Quality indices for spice essential oils / R. S. Singhal, P. R. Kulkarni and D. V. Rege
Organic spices / C. K. George
Aniseed / M. Ozguven
Bay leaves / S. Kumar, J. Singh and A Sharma
Black pepper / P. N. Ravindran and J. A. Kalluparackal
Capsicum, chillies, paprika, bird’s eye chilli / T. G. Berke and S. C. Shieh
Cardamom (small) / V. S. Korikanthimath
Cardamom (large) / K. J. Madhusoodanan and Y. Saideswara Rao
Cinnamon / J. Thomas and P. P. Duethi
Clove / N. Nurdjannah and N. Bermawie
Cumin / Gh. Amin
Curry leaf / J. Salikutty and K. V. Peter
Dill / R. Gupta
Garlic / U. B. Pandey
Ginger / P. A. Vasala, Kerala Agricultur
Kokam and cambodge / V. K. Raju and M. Reni
Marjoram / S. N. Potty and V. Krishna Kumar
Nutmeg and mace / B. Krishnamoorthy and J. Rema
Onion / K. E. Lawande
Poppy / P. Pushpangadan and S. P. Singh
Rosemary and sage as antioxidants / N. V. Yanishlieva-Maslarova
Saffron / A. Velasco-Negueruela
Tamarind / Y. Saideswara Rao and K. Mary Mathew
Turmeric / B. Sasikumar