Handbook of Herbs and Spices

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. An authoritative new edition in two volumes, 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 the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. Each chapter provides detailed coverage of a single herb or spice and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity. With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers.

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Woodhead Publishing Series in Food Science, Technology and Nutrition

Volume 1

Chapter 1: Introduction to herbs and spices: definitions, trade and applications

Abstract:

1. 1 Definitions

1. 2 Trade in herbs and spices and trends in their use

1. 3 Herbs and spices in traditional medicine

1. 4 Herbs and spices in the food and beverage industries

1. 5 Herbs and spices in the cosmetics and perfumery industries

1. 6 Modern research into the medicinal and nutraceutical properties of herbs and spices

1. 7 Production of quality herbs and spices

1. 8 The structure of this book

Appendix 1 ISO list of plant species

Appendix 2 Major spice-producing areas

Chapter 2: Quality specifications for herbs and spices

Abstract:

2. 1 Introduction: defining quality

2. 2 Major international quality specifications

2. 2. 1 Adulteration

2. 2. 2 Prevention

2. 3 Product-specific quality parameters

2. 4 World spice organisations

2. 5 Quality management system (QMS)

2. 5. 1 Senior management commitment

2. 6 Environmental safety: ISO 14001

Appendix 1 Recommended analytical methods

Chapter 3: Quality indices for spice essential oils

Abstract:

3. 1 Introduction

3. 2 Major chemical constituents of spice essential oils

3. 3 The problem of adulteration

3. 3. 1 Addition of synthetic flavourants

3. 4 Future trends

Chapter 4: Basil

Abstract:

4. 1 Introduction: the origin of basil

4. 1. 1 Definition of basil

4. 2 Chemical composition of the basil plant

4. 3 Production of basil

4. 4 Post-harvest handling and production of basil

4. 5 Main uses of basil

4. 6 Functional properties of basil

4. 7 Quality issues and toxicity

Chapter 5: Bay leaves

Abstract:

5. 1 Introduction

5. 2 Cultivation, production and processing of bay leaves

5. 3 Chemical composition of bay leaves

5. 4 Functional properties of bay leaves

5. 5 Quality issues

Chapter 6: Black pepper

Abstract:

6. 1 Introduction

6. 2 Production and international trade of black pepper

6. 3 The black pepper plant and its varieties

6. 4 Cultivation of black pepper

6. 5 Chemical composition of black pepper

6. 6 Quality issues

6. 7 Industrial processing and value addition

6. 8 Functional properties of black pepper

6. 9 Use of black pepper in food

6. 10 Conclusion

6. 11 Source of further information

Chapter 7: Capsicum cultivars

Abstract:

7. 1 Introduction

7. 2 Production of capsicum cultivars

7. 3 Main uses in food processing

7. 4 Functional properties and toxicity

7. 5 Quality issues

Chapter 8: Cardamom

Abstract:

8. 1 Introduction

8. 2 Classification of cardamon

8. 3 Genetic improvement and varieties

8. 3. 1 Clonal selection

8. 4 Production of cardamom: horticultural technologies and nursery management

8. 5 Production of cardamom: planting and aftercare

8. 6 Harvesting and post-harvest processing

8. 7 Other value-added products from cardamom

8. 8 Chemical structure and characteristics

8. 9 Major uses of cardamom

8. 10 Quality standards and grade specifications

8. 11 Conclusion

Chapter 9: Chives

Abstract:

9. 1 Introduction

9. 2 Chemical composition and nutritional value

9. 3 Cultivation and production

9. 4 Varieties

Chapter 10: Cinnamon

Abstract:

10. 1 Introduction

10. 2 Description of cinnamon

10. 3 Harvesting and production of cinnamon

10. 4 Quality issues

10. 5 Main uses in the food industry

10. 6 Functional properties and toxicology

Chapter 11: Cloves

Abstract:

11. 1 Introduction