Duke James A. CRC Handbook of Medicinal Spices

CRC Press, 2002. — 334 p."Let food be your medicine, medicine your food." - Hippocrates, 240 B.C.
When the "Father of Medicine" uttered those famous words, spices were as important for medicine, embalming, preserving food, and masking bad odors as they were for more mundane culinary matters. Author James A. Duke predicts that spices such as capsicum, cinnamon, garlic, ginger, onion, and turmeric will assume relatively more medicinal importance again, as the economic costs and knowledge of the side-effects of prescription pharmaceuticals increase.