Handbook of herbs and spices: Volume 2, Second Edition

Cover......Page 1
Handbook of herbs and spices......Page 4
Copyright......Page 5
Contents......Page 6
Contributor contact details......Page 14
Woodhead Publishing Series in Food Science, Technology and Nutrition......Page 20
 1.1 Definitions......Page 29
 1.2 Trade in herbs and spices and trends in their use......Page 31
 1.3 Herbs and spices in traditional medicine......Page 32
 1.4 Herbs and spices in the food and beverage industries......Page 34
 1.6 Modern research into the medicinal and nutraceutical properties of herbs and spices......Page 37
 1.7 Production of quality herbs and spices......Page 41
 1.8 The structure of this book......Page 44
 1.9 Sources of further information......Page 46
 1.10 References......Page 47
 Appendix 1......Page 48
 Appendix 2......Page 52
 2.1 Introduction: defining quality......Page 53
 2.2 Major international quality specifications......Page 54
 2.3 Product-specific quality parameters......Page 57
 2.4 World spice organisations......Page 58
 2.5 Quality management system (QMS)......Page 64
 2.6 Environmental safety: ISO 14001......Page 67
 2.8 References......Page 68
 Appendix 1: Recommended analytical methods......Page 69
 3.1 Introduction......Page 70
 3.2 Major chemical constituents of spice essential oils......Page 72
 3.3 The problem of adulteration......Page 75
 3.4 Future trends......Page 79
 3.5 References......Page 80
 4.1 Introduction: the origin of basil......Page 83
 4.2 Chemical composition of the basil plant......Page 84
 4.3 Production of basil......Page 85
 4.4 Post-harvest handling and production of basil......Page 88
 4.5 Main uses of basil......Page 91
 4.6 Functional properties of basil......Page 93
 4.7 Quality issues and toxicity......Page 96
 4.8 References......Page 98
 5.1 Introduction......Page 101
 5.2 Cultivation, production and processing of bay leaves......Page 102
 5.3 Chemical composition of bay leaves......Page 103
 5.4 Functional properties of bay leaves......Page 107
 5.5 Quality issues......Page 108
 5.6 References......Page 109
 6.2 Production and international trade of black pepper......Page 114
 6.3 The black pepper plant and its varieties......Page 118
 6.4 Cultivation of black pepper......Page 119
 6.5 Chemical composition of black pepper......Page 122
 6.6 Quality issues......Page 124
 6.7 Industrial processing and value addition......Page 127
 6.8 Functional properties of black pepper......Page 130
 6.9 Use of black pepper in food......Page 132
 6.10 Conclusion......Page 140
 6.12 References......Page 141
 7.1 Introduction......Page 144
 7.2 Production of capsicum cultivars......Page 147
 7.3 Main uses in food processing......Page 149
 7.4 Functional properties and toxicity......Page 151
 7.5 Quality issues......Page 152
 7.6 References......Page 157
 8.1 Introduction......Page 159
 8.2 Classification of cardamon......Page 162
 8.3 Genetic improvement and varieties......Page 165
 8.4 Production of cardamom: horticultural technologies and nursery management......Page 170
 8.5 Production of cardamom: planting and aftercare......Page 171
 8.6 Harvesting and post-harvest processing......Page 175
 8.7 Other value-added products from cardamom......Page 178
 8.8 Chemical structure and characteristics......Page 182
 8.9 Major uses of cardamom......Page 186
 8.10 Quality standards and grade specifications......Page 188
 8.12 References......Page 192
 9.1 Introduction......Page 199
 9.2 Chemical composition and nutritional value......Page 200
 9.3 Cultivation and production......Page 202
 9.4 Varieties......Page 206
 9.5 References and further reading......Page 207
 10.1 Introduction......Page 210
 10.2 Description of cinnamon......Page 211
 10.3 Harvesting and production of cinnamon......Page 213
 10.4 Quality issues......Page 216
 10.5 Main uses in the food industry......Page 219
 10.6 Functional properties and toxicology......Page 220
 10.7 References......Page 222
 11.1 Introduction......Page 225
 11.2 Production and post-harvest processing......Page 226
 11.3 Main uses in food processing......Page 232
 11.4 Functional properties of cloves......Page 233
 11.5 Toxicology of cloves......Page 237
 11.6 Quality and regulatory issues......Page 238
 11.7 References......Page 240
 12.1 Introduction......Page 244
 12.2 Chemical composition......Page 247
 12.3 Cultivation of coriander......Page 252
 12.4 Post-harvest management and processing......Page 255
 12.5 Main uses of coriander......Page 256
 12.6 Modern research into the medicinal properties of coriander......Page 259
 12.7 Quality issues......Page 263
 12.8 References......Page 272
 Appendix 1......Page 276
 Appendix 2......Page 277
 13.1 Introduction......Page 278
 13.2 Production of cumin......Page 280
 13.3 Main uses of cumin in food processing......Page 282
 13.4 Quality specifications......Page 283
 13.5 Sources of further information......Page 286
 14.1 Introduction......Page 288
 14.2 Cultivation and production of curry leaves......Page 291
 14.3 Functional properties and uses of curry leaves......Page 294
 14.4 Conclusion......Page 299
 14.5 References......Page 300
 15.1 Introduction......Page 303
 15.2 Production and cultivation of dill......Page 305
 15.3 Chemical composition......Page 308
 15.4 Main uses of dill......Page 309
 15.6 References......Page 311
 16.1 Introduction......Page 314
 16.2 Production and cultivation of fenugreek......Page 315
 16.3 Chemical composition......Page 318
 16.4 Functional properties and main uses of fenugreek......Page 319
 16.5 Quality issues and standards......Page 322
 16.6 References......Page 323
 17.1 Introduction......Page 327
 17.2 Chemical structure of garlic......Page 329
 17.3 Production and processing of garlic......Page 331
 17.4 Functional properties and toxicology......Page 336
 17.5 Quality issues of dehydrated garlic......Page 337
 17.6 References......Page 342
 18.1 Introduction......Page 347
 18.2 Products of ginger rhizomes......Page 349
 18.3 Main uses and functional properties of ginger......Page 352
 18.4 Quality specifications......Page 357
 18.5 References......Page 361
 19.1 Introduction......Page 364
 19.2 Production, harvesting and post-harvest management......Page 366
 19.3 Marjoram essential oil......Page 369
 19.4 Main uses of marjoram......Page 373
 19.5 Functional properties......Page 375
 19.6 Quality issues......Page 380
 19.7 References......Page 385
 20.1 Introduction......Page 394
 20.2 Production, cultivation and harvesting......Page 400
 20.3 Production of mint essential oil and menthol crystals......Page 407
 20.4 Main uses of mint......Page 410
 20.6 References......Page 413
 21.1 Introduction......Page 416
 21.2 Chemical composition......Page 419
 21.3 Production and cultivation......Page 420
 21.4 Main uses of mustard......Page 421
 21.5 Functional properties of mustard......Page 423
 21.7 References......Page 425
 22.2 Production and chemical structure......Page 427
 22.3 Main uses of nutmeg and mace......Page 433
 22.4 Modern research into the functional properties of nutmeg and mace......Page 434
 22.5 Quality issues and toxicity......Page 438
 22.6 References......Page 440
 23.1 Introduction......Page 445
 23.2 Chemical structure and influences on flavour......Page 447
 23.3 Production and functional properties of onion......Page 449
 23.4 Quality issues......Page 453
 23.5 References......Page 455
 24.1 Introduction and description......Page 458
 24.2 Production and cultivation......Page 460
 24.3 Organic farming......Page 463
 24.4 Environmental management systems......Page 466
 24.5 Chemical composition of parsley......Page 467
 24.6 Main uses of parsley......Page 471
 24.7 Functional properties and toxicity......Page 472
 24.8 References......Page 475
 25.1 Introduction......Page 480
 25.2 Production and cultivation of rosemary......Page 482
 25.3 Post-harvest technology and further processing......Page 485
 25.4 Main uses of rosemary......Page 487
 25.7 References......Page 491
 26.1 Introduction......Page 497
 26.2 Chemical composition......Page 501
 26.3 Production and distribution......Page 505
 26.4 Functional properties and uses of saffron......Page 512
 26.5 Quality issues......Page 516
 26.6 References......Page 519
 27.1 Introduction......Page 527
 27.2 Chemical composition of thyme......Page 528
 27.3 Production of thyme......Page 532
 27.4 Main uses in food processing......Page 536
 27.5 Functional properties and toxicity......Page 538
 27.6 Quality issues......Page 543
 27.7 References......Page 546
 28.1 Introduction......Page 554
 28.2 Production of turmeric......Page 558
 28.3 Quality specifications......Page 563
 28.4 Functional properties and uses of turmeric......Page 568
 28.6 References......Page 571
 29.1 Introduction and description......Page 575
 29.2 Cultivation of vanilla......Page 581
 29.3 Harvesting and post-production activities......Page 587
 29.4 Main products and functional properties of vanilla......Page 593
 29.5 Quality issues and adulteration......Page 598
 29.6 Conservation and alternative methods for natural vanillin production......Page 603
 29.8 References......Page 607
Index......Page 618