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Full Description
As demonstrated by the hundreds of books on culinary herbs, spices, and spice blends currently on the market, the ancient art of seasoning is still popular and gaining momentum. Taking you on a journey into the fascinating world of spices, from foul-smelling asafetida to devilishly hot chilies, 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. The author presents 84 extensive monographs of culinary herbs, including details of their cultivation, production, constituents, sensoric properties, pharmacological actions, their potential toxicity, and their culinary and medicinal uses. Divided into two parts, the book begins with an overview of facts about herbs and spices that can be generalized and provides a better understanding of the specific monographs. The monograph section describes the most important culinary herbs and spices. More than 170 color illustrations and nearly 500 chemical structures round out the coverage, making this an essential resource for information on medicinal spices and their uses.
Contents
Spices, Herbs, Seasoning Ingredients Quality-Indicating Constituents of Herbs and Spices Spectrum of Constituents and Content Ratios Essential Oils Pungent Constituents Alliaceous Oils Mustard Oils Ginerols Carboxylic Acid Amides Protoanemonine Bitter Principles Coloring Matters Sensory Effects of Culinary Herbs and Spices The Role of Odor, Taste, and Appearance of Foods Physiology of Olfaction Physiology of Taste Pharmacology of Culinary Herbs and Spices Assessment of Experimental-Pharmacological Studies Appetite Stimulant and Digestive Promoting Action Antimicrobial Action Carminative Action Antioxidative, Radical Scavenging Action Anticarcinogenic and Antitumor Action Hepatoprotective Action Antihypercholesterolemic and Antiarteriosclerotic Action Estrogenic and Gestagenic Action Other Actions Medicinal Use of Herbs and Spices Toxicology of Culinary Herbs and Spices Acute Toxic Effects Allergic Reactions Cancerogenic and Hepatoxic Effect Culinary Herbs and Spices as Preservatives Spice Plants: Breeding, Cultivation, and Harvest Breeding Cultivation Harvest Herbs in the Garden or Anywhere Else Processing of Spice Plants Preservation Disinfestation and Sterilization Comminution Extraction, Steam Distillation Contamination of Culinary Herbs and Spices Storage and Shelf Life of Culinary Herbs and Spices Analysis of Culinary Herbs and Spices Tests for Identity Tests for Purity Quatitative Evaluation of Odor-Taste-and Coloring Substances Sensory Evaluation Use of Herbs and Spices in the Kitchen Aromatic Herbs and Spices Essential Oils (Monika Werner) Food-and Drug Regulations for the Trade of Spices Quality Standards for Spices Quality Standards for Herbs and Spices in the Pharmacy Monographs of Spice Plants and Culinary Herbs Ajowan. Allspice. Angelica. Anise. Annatto. Asefetida. Basil. Bay. Black Cumin. Borage. Caper. Caraway. Cardamom. Celery. Chervil. Chives. Cinnamon. Citrus-Species. Clove. Coriander. Cumin. Dill. Fennel. Fenugreek. Garden Cress. Garden Nasturtium. Garlic. Ginger. Grains-of-Paradise. Hops. Horseradish. Hyssop. Juniper. Leek. Lemon Balm. Lemon Verbena. Lesser Galangal. Lovage. Mints. Mugwort. Nutmeg. Olive. Onion. Oregano. Osego Tea. Paprika. Parsley. Pepper. Pink Pepper. Ramsons. Rosemary. Rue. Saffron. Sage. Salad Buffet. Sarepta Mustard. Sassafrass. Scallion. Sesame. Shallot. Sichuan Pepper. Sicilian Sumac. Southernwood. Soybean. Star Anise. Summer Savory. Sweet Cicely. Sweet Marjoram. Sweet Woodruff. Tamarind. Tansy. Tarragon. Thyme. Turmeric. Vanilla. Watercress. West India Lemongrass. White Mustard. Spice Mixtures Spice Mixtures and Other Seasoning Ingredients Indexes
