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. This authoritative new edition in two volumes of 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 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices, and the quality indices for spice essential oils are reviewed in detail, before Handbook of Herbs and Spices Volume 1 goes on to look in depth at individual herbs and spices, ranging from basil to vanila.
- Introduction to herbs and spices: definitions, trade and applications
- Quality specifications for herbs and spices
- Quality indices for spice essential oils
- Bay leaves
- Black pepper
- Capsicum cultivars
- Curry leaf
- Nutmeg and mace
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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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