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Handbook of herbs and spices (Second edition) (Volume 2 edition)Edited by K V Peter, World Noni Research Foundation, India (formerly Director of the Indian Institute of Spices Research)
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 228
…a standard reference for manufacturers who use herbs and spices in their products.
Food Review (review of the first edition)
A truly comprehensive work, as well as easy to use. It should be the first source of information for anyone working with herbs and spices.
This two-volume book gives comprehensive information on a wide range of the 109 plant species listed as spices and culinary herbs by the International Standards Organisation. It is a valuable resource for those whose work or interests lie in this direction.
International Journal of Dairy Technology
- provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices
- begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production
- explores herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food
- each chapter provides detailed coverage of a single herb or spice, ranging from ajowan to tamarind
Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices.
Volume 2 begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production. Herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food are explored, before the book goes on to look in depth at individual herbs and spices, ranging from ajowan to tamarind. Each chapter provides detailed coverage of a single herb or spice, and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.
With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers.
ISBN 0 85709 040 2
ISBN-13: 978 0 85709 040 9
September 2012
624 pages 244 x 172mm hardback
£170.00 / US$290.00 / €205.00
Usually dispatched within 24 hours
About the editor
K V Peter is the Director of the World Noni Research Foundation, India and is the former Director of the Indian Institute of Spices Research.
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Contents
Introduction to herbs and spices: medicinal uses and sustainable production
K. V. Peter, World Noni Research Foundation, India and K. Nirmal Babu, Indian Institute of Spices Research, India
- Introduction
- Main uses of herbs and spices
- Safety and effi cacy issues: a phytochemical perspective
- The structure of this book
- References
Introduction to herbs and spices: medicinal uses and sustainable production
K. V. Peter, World Noni Research Foundation, India and K. Nirmal Babu, Indian Institute of Spices Research, India
- Introduction
- Main uses of herbs and spices
- Safety and effi cacy issues: a phytochemical perspective
- The structure of this book
- References
Herbs, spices and their active components as natural antimicrobials in foods
C. C. Tassou and N. G. Chorianopoulos, National Agricultural Research Foundation, Greece, P. N. Skandamis and G-J. E. Nychas, Agricultural University of Athens, Greece
- Introduction: a need for ‘new’ preservatives
- Chemical composition of fl avouring substances produced from herbs and spices
- In vitro antimicrobial activities of herbs, spices and their components
- In situ antimicrobial activities of herbs, spices and their components
- Mode of antimicrobial action
- Legislation and labelling
- Future trends
- References
The effect of natural antioxidants in herbs and spices on food shelf-life
J. Pokorný and J. Pánek, Prague Institute of Chemical Technology, Czech Republic
- Introduction
- Reactions of spice antioxidants with natural food components
- Main changes in herb and spice antioxidants under different conditions
- Future trends and conclusions
- Sources of further information and advice
- References
Health benefits of herbs and spices
A. Kurian, Kerala Agricultural University, India
- Introduction
- Cancer preventive properties of herbs and spices
- Other health effects of herbs and spices
- Safety and toxicity
- Future trends
- References and further reading
Methods of analysis of herbs and spices
T. J. Zachariah, N. K. Leela, A. Shamina, Indian Institute of Spices Research, India
- Introduction
- General analytical methods
- Extraction techniques: determining essential oil content of plant material
- Identifying the physical properties of essential oils
- Estimation of oleoresin in spices
- Antioxidant potential of plant extracts
- Estimation of fibre
- References
Ajowan
S. K. Malhotra, Indian Council of Agricultural Research, India
- Introduction
- Production and trade
- Main uses in food and cosmetics
- Functional properties
- Quality issues
- References
Aniseed
M. Özgüven, University of Cukurova, Turkey
- Introduction
- Production and cultivation
- Main uses in food processing
- Functional properties
- Quality and regulatory issues
- References
Asafoetida
C. K. George, Former Executive Director of Spices Board of India, India
- Introduction
- Chemical composition
- Cultivation and processing
- Quality issues
- Main uses of asafoetida
- References
Allspice
J. Rema and B. Krishnamoorthy, Indian Institute of Spices Research, India
- Introduction
- Chemical composition
- Cultivation
- Main uses of allspice
- Functional properties
- Quality issues and adulteration
- References
Capers and caperberries
G. O. Sozzi, Consejo Nacional de Investigaciones Científi cas y Técnicas, Argentina, K. V. Peter, World Noni Research Foundation, India, K. Nirmal Babu, Indian Institute of Spices Research, India and M. Divakaran, Providence Women’s College, Calicut, India
- Introduction
- Chemical composition
- Cultivation of capers and caperberries
- Pests and diseases
- Main cultivars and world production and trade
- Post-harvest technology and uses in food processing
- Functional properties and health benefits
- Quality issues and future trends
- References
Caraway
S. K. Malhotra, Indian Council of Agricultural Research, India
- Introduction
- Production and international trade
- Main uses in food
- Nutritional and functional benefits
- Toxicity
- Quality specifications
- References
Celery
S. K. Malhotra, Indian Council of Agricultural Research, India
- Introduction
- Production and international trade
- Main products and uses in food
- Nutritional value and functional properties
- Quality specifications
- References
Chervil
A. A. Farooqi and K. N. Srinivasappa, University of Agricultural Sciences, India
- Introduction
- Production and cultivation of chervil
- Main uses of chervil
- Sources of further information
Fennel and fennel seed
S. K. Malhotra, Indian Council of Agricultural Research, India
- Introduction and description
- Chemical composition
- International trade, production and post-harvest processing
- Main uses of fennel in food
- Functional properties of fennel
- Toxicity and allergenicity
- Quality issues
- References
Galangal
P. N. Ravindran, Tata Global Beverages, India, G. S. Pillai and I. Balachandran, Centre for Medicinal Plants Research, India, and M. Divakaran, Providence Women’s College, India
- Introduction
- Functional properties
- Main uses of galangal
- Quality issues and adulteration
- References
Kaffir lime leaf
S. Wongpornchai, Chiang Mai University, Thailand
- Introduction
- Cultivation and production
- Chemical composition
- Main uses and functional properties
- References
Lavender
M. T. Lis-Balchin, Formerly of South Bank University, UK
- Introduction
- Production
- Main uses in food processing, perfumery and paramedical spheres
- Functional properties and toxicity
- Quality issues and adulteration
- References
Lemongrass
B. P. Skaria, P. P. Joy, G. Mathew, S. Mathew and A. Joseph, Aromatic and Medicinal Plants Research Station, India
- Introduction
- Chemical composition
- Production
- Harvesting and processing
- Main uses of lemongrass
- Quality issues
- References
Lovage
M. H. Mirjalili, Shahid Beheshti University, Iran and J. Javanmardi, Shiraz University, Iran
- Introduction
- Chemical composition
- Cultivation and production
- Main uses in food
- Functional properties
- References
Nigella
S. K. Malhotra, Indian Council of Agricultural Research, India
- Introduction and description
- Production and international trade
- Functional properties
- Toxicity
- Quality issues
- References
Oregano
S. E. Kintzios, Agricultural University of Athens, Greece
- Introduction and description
- Production and cultivation
- Main uses in food processing and medicine
- Functional properties
- Quality specifi cations and commercial issues
- References
Poppy
P. Pushpangadan, Amity Institute for Herbal and Biotech Products Development, India, V. George, Amity Institute of Phytochemistry and Phytomedicine, India and S. P. Singh, National Botanical Research Institute, India
- Introduction and description
- Production, cultivation and chemical composition
- Main uses of poppy
- Quality issues
- References
Sesame
D. M. Hegde, Directorate of Oilseeds Research, India
- Introduction
- Chemical composition
- Production: crop adaptation
- Cultivation
- Harvesting and post-harvest production
- Processing of sesame
- Main uses of sesame seed
- Quality issues
- Future trends
- References
Star anise
C. K. George, Former Executive Director of Spices Board of India, India
- Introduction and description
- Oil extraction
- Physical properties and chemical constituents of star anise oil
- Quality issues and specifi cations
- Main uses of star anise
- World trade
- References
Tarragon
P. Pripdeevech, Mae Fah Luang University, Thailand and S. Wongpornchai, Chiang Mai University, Thailand
- Introduction and description
- Cultivation and processing
- Main uses and functional properties
- Quality issues
- References
Tamarind
Y. Saideswara Rao and K. M. Mathew, Spices Board of India, India
- Introduction
- Production and cultivation
- Main uses of tamarind products
- Functional properties
- Quality issues
- References
Other herbs and spices: achiote to Szechuan pepper
P. N. Ravindran, Tata Global Beverages, India, M. Divakaran, Providence Women’s College, India, and G. S. Pillai, Center for Medicinal Plants Research, India
- Introduction
- Achiote (annatto)
- Chamomile
- Galanga
- Horseradish
- Hyssop
- Juniper berry
- Kokum and Malabar tamarind
- Large cardamom
- Lemon balm
- Long pepper
- Szechuan pepper
- References
Other herbs and spices: mango ginger to wasabi
P. N. Ravindran, Tata Global Beverages, India, G. S. Pillai, Center for Medicinal Plants Research, India, M. Divakaran, Providence Women’s College, India
- Introduction
- Mango ginger
- Fragrant pandan
- Pink peppercorn
- Rue
- Sumac
- Summer savory and winter savory
- Wasabi
- Less well-known spices and herbs
- References