Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices-forms, varieties, properties, applications, and quality specifications - with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods.

Features:

• Discusses more than 200 individual spices, seasoning blends, and flavoring ingredients
• Covers cutting-edge flavor contributors such as flowers, wrappers, seafood flavorings, and much more
• Describes major regional ethnic cuisines and their characteristic flavor profiles and ingredients
• Includes methods for applying spices in product development and assuring proper quality control

Contents

Spices in History

• A "Spicy" Tale: A Short History of the Spice Trade
• Early Use of Spices in the Americas
• The Asian Spice Emporium
• The First Spice Traders
• Spice Use in the West
• Greek and Roman Spice Traders
• The Arab Conquest
• Spice Use in the Middle Ages
• The Age of European Conquest
• Spices in America

Trends in the World of Spices Today

• Trends in Foods and Spices
• Understanding and Effectively Meeting the Growing Demand for Authenticity
• Spices and Flavorings of Popular Authentic Ethnic Cuisines
• Fusion and Regional American Flavorings
• Natural and Organic Spice Trends

Forms, Functions, and Applications of Spices

• Spice Forms and Composition
• Functions of Spices
• Spice Preparation
• Spice Applications

Spice Labeling, Standards, regulations, and Quality Specifications

• Spice Definition Labeling
• Spice Regulations
• Spice Authenticity and Quality Concerns
• Spice Quality Specifications
• Maintaining Spice Quality

A to Z Spices

Ajowan. Allspice. Anise/Aniseed. Annatto. Asafoetida/Asafetida. Basil. Bay/Laurel Leaf. Caper. Caraway. Cardamom/Cardamon. Celery. Chervil. Chile/Chili/Chile Peppers/Chilies. Chives. Cinnamon. Clove. Coriander(Seed and Leaf/Cilantro). Cumin. Dill and Dillweed. Epazote. Fennel Seed. Fenugreek Seed and Leaf. Galangal/Galangale/Galingale. Garlic . Ginger. Grains of Paradise. Horseradish. Juniper. Kaffir Lime. (Leaf and Fruit). Kari (or Curry) Leaf. Lavender. Lemon Balm. Lemon Verbena. Lemongrass. Lovage. Mace. Marjoram. Mints: Spearmint and Peppermint. Mustard. Myrtle. Nigella. Nutmeg. Onion. Oregano. Paprika. Parsley. Peppers: Black, White, Green, Pink, Long/Pippali. Cubeb, Negro, Tasmanian. Poppy Seed. Rosemary. Saffron. Sage. Sassafras. Savory. Screw-Pine Leaf/Pandanus, Pandan Leaf. Sesame Seed. Sichuan or Szechwan Pepper/Fagara. Sorrel. Star Anise. Sumac. Tamarind. Tarragon. Thyme. Turmeric/Tumeric. Wasabi. Watercress. Zedoary.

Emerging flavor Contributors

• Root/Tuber/Rhizome Flavorings
• Flower Flavorings
• Wrapper Flavorings
• Seafood Flavorings
• Fruit Flavorings
• Vegetable Flavorings
• Legume Flavorings
• Nut Flavorings
• Sweet and Bitter Flavorings
• Preparation from Preparation and Cooking Techniques

Emerging Spice Blends and Seasonings

• Latin American Spice Blends
• Asian Spice Blends
• Mediterranean Spice Blends
• Caribbean Spice Blends
• African Spice Blends
• North American Spice Blends
• Global Spice Blends

Commercial Spice Blend and Seasoning Formulations

• Mexican Red Mole Seasoning for Chicken
• Jamaican Jerk Seasoning for Meats
• Brazilian Pineapple Seasoning for Pork, Chicken, or Fish
• Moroccan Seasoning for Lamb Marinade
• Thai Red Curry Seasoning for Shrimp
• Vietnamese Fish Sauce Seasoning for Condiment
• South Indian Spice Blend for Lentil (or Dal) Curry

Index

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