Spices and Seasonings Reference from C.H.I.P.S.

Spices and Seasonings:
A Food Technology Handbook
Second Edition
by Donna R. Tainter
and Anthony T. Grenis

Since the publication of the first edition of Spices and Seasonings: A Food Technology Handbook, there have been many developments in the food industry.

This much-needed new edition is the authoritative handbook for seasoning developers and contains essential information on formulating and labeling dry seasoning blends.

There have been several regulatory changes in the spice industry and other areas of the food industry. Spices and Seasonings, Second Edition explores these changes and gives the food industry professional:

  • Updates of important statistics
  • The latest research on the antimicrobial capabilities of certain spices
  • New American Spice Trade Association specifications
  • New FDA labeling regulations

In addition to providing a general overview of the industry, Spices and Seasonings, Second Edition offers practical details on specifications and formulations for the food technologist.

Topics covered include:

  • U.S. regulations as they apply to spices
  • Spice processing
  • Quality issues dealing with spices
  • Spice extractives
  • Recent spice research
  • Common seasoning blends
  • Meat, snack, sauce, and gravy seasonings
  • Spice and seasoning trends for the new millennium

Spices and Seasonings, Second Edition is a comprehensive and practical guide on spices and their applications for food technologists and managers from the spices and seasonings industry.


United States Regulations as They Apply to Spices

  • Importation Procedures
  • Other FDA Programs
  • FDA Defect Action Levels (DALS)
  • Customs Requirements
  • U.S.D.A. Regulations
  • American Spice Trade Association
Spice Processing
  • Spice Cleaning. Spice Reconditioning
  • Spice Grinding
  • Postprocessing Treatments
Quality Issues Dealing with Spices
  • Sampling
  • Sample Preparation
  • Volatile Oil
  • Moisture
  • Total Ash and Acid Insoluble Ash
  • Granulation
  • Crude Fiber, Starch, and Nonvolatile Methylene Chloride Extract
  • Spice Specific Tests
  • Microanalytical Determination of Filth
  • Microbiological Methods
The Spices
  • Allspice
  • Anise Seed
  • Basil
  • Bay Leaves
  • Capsicum Spices
  • Caraway Seed
  • Cardamom
  • Celery Seed.
  • Cinnamon and Cassia
  • Cloves
  • Coriander
  • Cumin
  • Dill Seed and Weed
  • Fennel Seed
  • Fenugreek
  • Ginger
  • Mace and Nutmeg
  • Marjoram
  • Mustard Seed
  • Oregano
  • Parsley
  • Pepper (White and Black)
  • Rosemary
  • Saffron
  • Sage
  • Savory
  • Tarragon
  • Thyme
  • Turmeric
Spice Extractives
  • Spice Volatile Oils
  • Spice Oleoresins
  • Use of Spice Extractives
  • Replacement of Spices with Oils and Oleoresins
  • Alternative Products
Recent Spice Research
  • Naturally Occurring Toxicants
  • Antioxidant Action of Spice Compounds
  • Health Benefits of Spice Compounds
  • Antimicrobial Action of Spice Compounds
Common Seasoning Blends
  • Celery Salt
  • Garlic Salt and Onion Salt
  • Chili Powder
  • Curry Powder
  • Pickling Spice
  • Poultry Seasoning
  • Pumpkin Pie Spice
  • Apple Pie Spice
  • Oriental Five Spice Blend
Meat Seasonings
  • Overview of the Industry
  • Overview of Formulating/Definitions
  • Formulations
Snack Seasonings
  • Overview of the Industry
  • Snack Food Seasonings
  • Specific Product Formulations
Sauces & Gravies
  • Overview of the Industry
  • Overview of Formulating
  • Formulations
Spice and Seasoning Trends for the New Millennium
  • Unique Flavor Trends
  • Ethnic Flavors
Seasoning Blend Duplications and Background Information
  • Duplication
  • Background Information for Seasoning Formulation
  • Seasoning Blends

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Spices and Seasonings:
A Food Technology Handbook Second Edition

by Donna R. Tainter and Anthony T. Grenis
250 pages • $177.00 + shipping

Texas residents please add 6.75 % sales tax

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