Handbook of Herbs and Spices Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices.

Chapters on individual plants cover such issues as

• description and classification
• production
• chemical structure and properties
• potential health benefits
• uses in food processing
• quality issues

Contents

Introduction

• Introduction to herbs and spices
• Uses of herbs and spices
• Active plant constituents

Part 1: GENERAL ISSUES

The functional role of herbal spices

• Classification
• Production, consumption and processing
• Functional properties

Antimicrobials from herbs and spices

• Barriers to the adoption of flavouring substances as antimicrobials in foods
• Methodological issues
• Studies in vitro
• Applications in foods
• Mode of action and development of resistance
• Legislation
• Future prospects and multifactorial preservation

Screening for health effects of herbs

• Types of assays
• Throughput vs content assays
• Assay quality
• Screening bio-active compounds
• Screening experiments for anti-inflammatory properties

Under-utilized herbs and spices

• Sweet flag
• Greater galangal
• Angelica
• Horseradish
• Black caraway
• Capers
• Asafoetida
• Hyssop
• Galangal
• Betlevine
• Pomegranate
• Summer savory
• Winter savory
• Other

Part 2: PARTICULAR HERBS AND SPICES

Ajowan

• Introduction and description
• Production
• Cultivation
• Chemical structure
• Main uses in food processing
• Functional properties and toxicity
• Quality issues

Allspice

• Introduction and description
• Production and trade
• Chemical composition
• Cultivation
• Uses
• Functional properties and toxicity
• Quality issues and adulteration

Chervil

• Introduction and description
• Cultivation and production technology
• Uses

Coriander

• Introduction and description
• Origin and distribution
• Chemical composition
• Cultivation and post harvest practices
• Uses
• Diseases and pests and the use of pesticides
• Quality issues
• Value addition

Geranium

• Chemical composition
• Production and cultivation
• Main uses in food processing and perfumery
• Functional properties and toxicity
• Quality issues and adulteration

Lavender

• Chemical composition
• Production
• Uses in food processing, perfumery and paramedical areas
• Functional properties and toxicity
• Quality issues and adulteration

Mustard

• Introduction and description
• Chemical composition
• Production and cultivation
• Uses
• Properties
• Quality specifications

Nigella

• Introduction and description
• Chemical structure
• Cultivation
• Main uses in food processing
• Functional properties and toxicity
• Quality specifications and adulteration

Oregano

• Introduction and description
• Chemical structure
• Production and cultivation
• Main uses in food processing and medicine
• Functional properties
• Quality specifications and commercial issues

Parsley

• Introduction and description
• Chemical composition
• Production and cultivation
• Organic farming
• General uses
• Essential oils and their physiochemical properties

Rosemary

• Introduction and description
• Chemical composition
• Production and cultivation
• Post harvest technology
• Uses
• Toxicology and disease

Sesame

• Chemical composition
• Production
• Processing
• Uses

Star anise

• Introduction, description and related spices
• Chemical compositions: histology
• Production and cultivation
• Main uses

Thyme

• Chemical structure
• Production
• Main uses in food processing
• Functional properties and toxicity
• Quality specifications and issues

Vanilla

• Introduction and description
• Production and trade
• Cultivation
• Harvesting, yield and post production activities
• Uses. Vanilla products
• Functional properties
• Quality issues and adulteration
• Improving production of natural vanillin

Index

See also: Handbook of Herbs and Spices Volume 1
See also: Handbook of Herbs and Spices Volume 3

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