A comprehensive handbook for food processors covering more than 30 major herbs and spices. The collection is introduced with general information about the spices trade and quality and safety issues regarding herbs and spices in food processing.

The main body of theHandbook of Herbs and Spices consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric.

Chapters cover key issues including:

• definition and classification
• chemical structure
• cultivation and post-harvest processing
• uses in food processing
• functional properties
• regulatory issues
• quality indices
• methods of analysis
• and more

Together with its companion volume, Handbook of Herbs and Spices Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices.

The Handbook of Herbs and Spices will be a standard reference for all manufacturers using herbs and spices in their products.

Contents

1. Introduction
2. Quality specifications for herbs and spices
3. Quality indices for spice essential oils
4. Organic spices
5. Aniseed
6. Bay leaves
7. Black pepper
8. Capsicum, chillies, paprika, bird's eye chilli
9. Cardamom (small)
10. Cardamom (large)
11. Cinnamon
12. Clove
13. Cumin
14. Curry leaf
15. Dill
16. Garlic
17. Ginger
18. Kokam and cambodge
19. Marjoram
20. Nutmeg and mace
21. Onion
22. Poppy
23. Rosemary and sage as antioxidants
24. Saffron
25. Tamarind
26. Turmeric

Index

See also: Handbook of Herbs and Spices Volume 2
See also: Handbook of Herbs and Spices Volume 3

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