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CRC Handbook of Medicinal Spices

CRC Handbook of Medicinal Spices

Let food be your medicine medicine your food. Hippocrates 2400 B. C. When the Father of Medicine uttered those famous words spices were as important for medicine embalming preserving food and masking bad odors as they were for more mundane culinary matters. Author James A. Duke predicts that spices such as capsicum cinnamon garlic ginger onion and turmeric will assume relatively more medicinal importance again as the economic costs and knowledge of the side-effects of prescription pharmaceuticals increase. After all each spice contains thousands of useful phytochemicals. Pharmaceuticals usually contain only one or two. Discover the Science behind the FolkloreSpices are important medicines that have withstood the empirical tests of millennia. Nearly 5 000 years ago Charak the father of Ayurvedic medicine claimed that garlic lightens the blood reduces tumors and is an aphrodisiac tonic. Today scientists say it thins the blood prevents cancer and increases libido. For centuries people worldwide have used spices to cure a myriad of ailments and to preserve foods. Now science is proving that these spices may preserve us with their antioxidant and antiseptic activities. Organized by scientific name the CRC Handbook of Medicinal Spices provides the science behind the folklore of over 60 popular spices. For each spice it lists:Scientific nameCommon nameMedicinal activities and indicationsMultiple activitiesOther uses especially culinaryCultivationChemistryImportant phytochemical constituents and their activitiesThe handbook also includes market and import data culinary uses ecology and cultural information and discusses at length the use of spices as antiseptics and antioxidants.

GBP 59.99
1

Handbook of Spices Seasonings and Flavorings

Handbook of Spices Seasonings and Flavorings

An A to Z Catalog of Innovative Spices and Flavorings Designed to be a practical tool for the many diverse professionals who develop and market foods the Handbook of Spices Seasonings and Flavorings combines technical information about spices—forms varieties properties applications and quality specifications — with information about trends spice history and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods. While many reference books on spices include alphabetized descriptions the similarity between this book and others ends there. More than just a list of spices this book covers each spice’s varieties forms and the chemical components that typify its flavor and color. The author includes a description of spice properties both chemical and sensory and the culinary information that will aid in product development. She also explains how each spice is used around the world lists the popular global spice blends that contain the spice describes each spice’s folklore and traditional medicine usage and provides translations of each spice’s name in global languages. New to this edition is coverage of spice labeling and a chapter on commercial seasoning formulas. Going beyond the scope of most spice books this reference describes ingredients found among the world’s cuisines that are essential in providing flavors textures colors and nutritional value to foods. It explores how these ingredients are commonly used with spices to create authentic or new flavors. The author has created a complete reference book that includes traditionally popular spices and flavorings as well as those that are emerging in the US to create authentic or fusion products. Designed to help you meet the challenges and demands of today’s dynamic marketplace this book is a complete guide to developing and marketing successful products.

GBP 59.99
1