Elizabeth I Opara, Magali Chohan

Culinary Herbs and Spices (eBook, PDF)

A Global Guide

• Format: PDF

Produktbeschreibung

Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format.
For each culinary herb or spice the following is covered: origin and history of use, including their use in food preservation and for medicinal purposes; nutritional composition; chemistry; sensory properties; adulteration; current and emerging research concerning their bioactive properties and their health promoting and therapeutic potential; safety; and adverse effects. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.

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Produktdetails

• Verlag: Royal Society of Chemistry
• Seitenzahl: 604
• Erscheinungstermin: 30. Juli 2021
• Englisch
• ISBN-13: 9781839164446
• Artikelnr.: 70074681

Inhaltsangabe

Introduction
Allspice
Basil (Sweet Basil)
Bay Leaf
Black Pepper
Caraway
Cardamom
Chives
Cinnamon
Cloves
Coriander
Cumin
Dill
Fennel
Fenugreek
Ginger
Lemongrass
Marjoram (Sweet Marjoram)
Mint
Nutmeg
Oregano
Paprika
Parsley
Rosemary
Saffron
Sage
Star Anise
Sumac
Tarragon
Thyme
Turmeric
Glossary