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With more than 30,000 known species, orchids represent the largest family of plants. But only one genus has agricultural value—the Vanilla orchid. Leading orchid expert Ken Cameron covers the natural history of the world’s most popular flavor and fragrance and provides an introduction to the pollination, biology, structure, evolution, and diversity of Vanilla and related orchids. Vanilla Orchids also features methods for bean harvest, curing, and processing for enthusiasts who want to try it at home.
An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and technology used in these items’ production and supply. Featuring contributions from an international range of experts, this revised edition covers a multitude of topics, including agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic farming and fair trade, botanical diseases, and novel uses. The Handbook of Vanilla Science and Technology, Second Edition is a vital resource for producers, distributors, and scientists involved in vanilla’s growth and utilization, and offers readers: A guide to the cultivation, extraction, analysis, DNA sequencing, and marketing of vanilla Information on the production of vanilla in a range of countries such as Mexico, Australia, Costa Rica, and India Guidelines on the quality control of vanilla beans and extracts Information on fair trade and the future of vanilla
Enjoy fresh java brewed from your own coffee beans or juice from the orange tree growing in a sunny corner of your living room. Laurelynn G. Martin and Byron E. Martin show you how to successfully plant, grow, and harvest 47 varieties of tropical fruiting plants — in any climate! This straightforward, easy-to-use guide brings papaya, passionfruit, pepper, pineapples, and more out of the tropics and into your home. With plenty of gorgeous foliage, entrancing fragrances, and luscious fruits, local food has never been more exotic.
Vanilla is a legacy of Mexico and, like chocolate, it is a major global delicacy representing almost a half-billion Euros in profits each year. Written under the editorial guidance of renowned field authorities Drs. Eric Odoux and Michel Grisoni, Vanilla presents up-to-date reviews on the cultivation, curing, and uses of vanilla. It provides unique
Cultivated in an increasing number of countries, vanilla is a universally appreciated flavor that is consumed worldwide. However, most users are unaware of the plant from which the product comes. This book presents up-to-date reviews on the cultivation, curing, and uses of vanilla. The latest scientific data provides information on genetic status, resources, pests, diseases, cultural practices, biosynthesis of aromatic compounds, and aroma development. Leading contributors from around the world examine emergent countries for vanilla production, including China, India and Uganda. The text also explores the relationship between fruit development anatomy and flavor quality.
Slecting, growing and displaying Orchids. Endorsed by the American Orchid Society.
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Native Orchids of Trinidad and Tobago provides detailed descriptions of the native species and varieties of orchids from Trinidad and Tobago. The Orchidaceae is the largest family of flowering plants with between 15,000 and 20,000 known species and varieties in from 500 to 600 genera; and new ones are being discovered by almost every botanical expedition to tropical areas. In Trinidad and Tobago, the Orchidaceae is the second largest family of flowering plants in terms of number of species. The native species and varieties known at the present time number 181, and they belong to sixty-six genera. The genera are enumerated in strict phylogenetic sequence, in accord with SCHLECHTER'S system. The species are listed alphabetically under the genera. An attempt has been made throughout to indicate synonymy as completely as possible even to the inclusion of binomials, which have never been used in connection with the flora of Trinidad and Tobago. The description of each genus has for the most part been drawn up to cover the morphological limits shown by the concept throughout its entire geographic range, whereas the specific descriptions are usually based only upon material collected in Trinidad and Tobago.
One of every seven flowering plants on earth is an orchid. Some are stunningly over the top; others almost inconspicuous. The Orchidaceae is the second most widely geographically distributed family, after the grasses, yet remains one of the least understood. This book will profile 600 species, representing the remarkable and unexpected diversity and complexity in the taxonomy and phylogeny of these beguiling plants, and the extraordinary means they have evolved in order to ensure the attraction of pollinators. Each species entry includes life-size photographs to capture botanical detail, as well as information on distribution, peak flowering period, and unique attributes--both natural and cultural. The result is a work which will attract and allure, much as the orchids themselves do.
Did you know that Vanilla was formerly served as aphrodisiac by Cassanova and Madam Pompadour, and Elizabeth I loved its flavor? This is the first book that provides a complete worldwide coverage of orchids being employed as aphrodisiacs, medicine or charms and food. Opening with an in-depth historical account of orchids (orchis Greek testicle), the author describes how the Theory of Signatures influenced ancient herbalists to regard terrestrial orchid tubers as aphrodisiacs. Doctors and apothecaries promoted it during the Renaissance. Usage of orchids in Traditional Chinese Medicine, Indian Ayurvedic Medicine; by Tibetan yogins and Amchi healers for longevity pills, tonics and aphrodisiacs; by Africans to prepare 'health promoting' chikanda or as survival food when lost in the Australian bush are some highlights of the book. Early settlers in America and the East Indies often relied on native remedies and employment of orchids for such needs is described. Also covered are the search for medicinal compounds by scientists, attempts to prove the orchid's efficacy by experiment and the worry of conservationists.