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The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.
The ultimate reference to the tasty ingredients that transform our food from the author of Cook’s Encyclopedia. Tom Stobart’s award-winning Herbs, Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically, over 400 different herbs, spices, and flavorings found throughout the world and based on the extensive notes he made on his travels in 70 countries. Each entry carries detailed descriptions of the origin, history, magical, medicinal, scientific, and culinary uses, together with a thorough assessment of tastes and effects of cooking, freezing, and pickling. The author assigns the scientific, botanical, native, and popular names for given plants and ingredients making exact identification easy and clearing up any confusions which may exist on differing countries’ names and usages. No other work in print has ever covered this important subject with such exhausting precision, making this work of reference essential for all cooks, gardeners, and horticulturists.
"More than 350 herbs, spices, and spice blends. Information on history and country of origin. Latin names and botanical background. Cooking and use guidelines. More than 75 recipes"--Back of jacket.
From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice. “A beautiful book by Padma Lakshmi featuring an extensive catalogue and helpful recommendations on how best to use these ingredients to create full-flavored dishes. A great resource for any chef or home cook.” -- Eric Ripert Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City. Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.
Herbs & Spices is the essential cook's companion, now redesigned and updated with all new recipes. A classic reference, the best-selling Herbs & Spices is a trusted resource in the kitchen, with more than 200 unique herbs and spices from around the world showcased alongside gorgeous, full-color photography, flavor notes, and pairings. This new, updated edition includes the newest herbs, spices, and flavorings influencing global cuisine today, plus more than 180 recipes for main dishes, marinades, pastas, pickles, and sauces. Part spice cookbook, part kitchen encyclopedia, Herbs & Spices offers handy seasoning how-tos: How to identify and choose the best herbs, spices, and other flavorings. How to prepare and cook with them to ensure you are making the most of their flavors. How to make your own blends, spice rubs, sauces, and more - then customize them for your family's palate. Herbs & Spices is perfect for beginning cooks just setting up a kitchen, foodies exploring the deliciously exotic mash-ups of today's modern cooking, and experts looking for ways to experiment with new flavor combinations. This practical illustrated reference book gives you all the guidance you need to become a master of seasonings and to make tantalizing food from around the world.
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. - Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices - Begins with a discussion of the definition, trade and applications of herbs and spices - Reviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils
Medicinal Seasonings provides an insight into the wonderful healing powers of spices and the scientific proof of their mechanisms of action. The intention is to provide useful information for those looking for ways to protect themselves against the degenerative diseases that are the scourge of most developed countries and their ageing populations. All of the foods that appear are commonly used culinary spices and have potent protective effects against cancer, heart disease, obesity, Alzheimer's disease and can also slow the ageing process.
It was the aroma. The exotic scent of spices: rich, alluring, and almost magical. A scent that would sometimes overpower the freshness in the air and sometimes subtly mingle with it to create a tantalizing bouquet. A scent that would always bring me back to my childhood. Growing up enveloped in the aromas of her mother’s spice stall in Kuala Lumpur, Christina Arokiasamy developed an artist’s sense of how to combine and use spices in traditional and innovative ways. In The Spice Merchant’s Daughter, she shares her family’s spice secrets, expertly guiding and enticing home cooks to enliven their repertoires. Christina weaves evocative stories of cooking at her mother’s side with real-world practical advice gleaned not only from working in professional kitchens but also from tackling the nightly task of getting a home-cooked dinner on the table for her family of four using American ingredients. She shows how easy it is to build layers of complex flavor to create 100 tempting Southeast Asian–inspired recipes, including Lemon Pepper Wings, Spicy Beef Salad, Steamed Snapper with Tamarind-Ginger Sauce, Cardamom Butter Rice with Sultanas, and Coconut Flan Infused with Star Anise. She unlocks the transformative power of homemade spice rubs, curry pastes, and sauces, as well as chutneys and pickles, enabling home cooks to bring new depth and dimension to their favorite dishes. With lush photography and a chapter identifying and defining key pantry ingredients and aromatics, The Spice Merchant’s Daughter both inspires and empowers, awakening the senses and unlocking the alluring world of spices.
Field Guide to Herbs & Spices will forever change the way you cook. With this practical guide—including full-color photographs of more than 200 different herbs, spices, and spice mixtures—you’ll never again be intimidated or confused by the vast array of spices available. Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote. Each entry features a basic history of the herb or spice (saffron used to be worth more than gold!), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning, and some suggested flavor pairings. Complete with more than one hundred recipes, Field Guide to Herbs & Spices is a must-have resource for every home cook. Meals will never be the same again!
Though their usage greatly diminished at the dawn of the scientific area, Indian spices were traditional parts of healthcare for thousands of years. However, over the last decade, largely due to the growth in popularity of complementary and alternative medicine, spices have regained attention due to their physiological and functional benefits. By applying modern research methods to traditional remedies, it is possible to discover what made these spices such effective ailment treatments. Ethnopharmacological Investigation of Indian Spices is a collection of innovative research that analyzes the chemical properties and medical benefits of Indian spices in order to design new therapeutic drugs and for possible utility in the food industry. The book specifically examines the phytochemistry and biosynthetic pathway of active constituents of Indian spices. Highlighting a wide range of topics including pharmacology, antioxidant activity, and anti-cancer research, this book is ideally designed for pharmacologists, pharmacists, physicians, nutritionists, botanists, biotechnicians, biochemists, researchers, academicians, and students at the graduate and post-graduate levels interested in alternative healthcare.