Taking you on a journey into the fascinating world of spices, from foul-smelling asafetida to devilishly hot chilies and from sumptuous saffron to fragrant cinnamon, Medicinal Spices describes, from the perspective of a natural scientist, 300 plants and the spices that are obtained from them.

Medicinal Spices presents 84 extensive monographs of culinary herbs, including details of their:

• cultivation
• production
• constituents
• sensoric properties
• pharmacological actions
• potential toxicity
• culinary and medicinal uses

In addition to 173 full-color illustrations, Medicinal Spices also provides nearly 500 chemical structures.

Contents

General Part

1. Spices, herbs, seasoning ingredients
2. Quality-indicating constituents of herbs and spices
3. Sensory effects of culinary herbs and spices
4. Pharmacology of culinary herbs and spices
5. Medicinal use of herbs and spices
6. Toxicology of culinary herbs and spices
7. Culinary herbs and spices as preservatives
8. Spice plants: Breeding, cultivation and harvest
9. Processing of spice plants
10. Contamination of culinary herbs and spices
11. Storage and shelf life of culinary herbs and spices
12. Analysis of culinary herbs and spices
13. Use of herbs and spices in the kitchen
14. Food and drug regulations for the trade of spices
15. General part literature

Monographs of Spice Plants and Culinary Herbs

Spices A - Z

Spice Mixtures

Spice mixtures and other seasing ingredients

Index

click here to see books • videos • cd-roms of related interest