Overview

Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format. For each culinary herb or spice the following is covered: origin and history of use, including their use in food preservation and for medicinal purposes; nutritional composition; chemistry; sensory properties; adulteration; current and emerging research concerning their bioactive properties and their health promoting and therapeutic potential; safety; and adverse effects. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.

Full Product Details

Author:   Elizabeth I Opara (Kingston University, UK) ,  Magali Chohan (St Mary's University, London, UK)
Publisher:   Royal Society of Chemistry
Imprint:   Royal Society of Chemistry
Weight:   1.120kg
ISBN:  

9781839161568

ISBN 10:   1839161566
Pages:   646
Publication Date:   09 August 2021
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

An Introduction to Culinary Herbs and Spices: A Global Guide; Allspice – Jamaican Pepper, Pimenta, Newspice (Pimenta dioica, Pimenta officinalis Lindl); Basil – Sweet Basil, Common Basil, Thai Basil, Tropical Basil (Ocimum basilicum); Bay Leaf (Laurus nobilis); Black Pepper (Piper nigrum L); Caraway (Carum carvi); Cardamom – Small Cardamom, Green Cardamom, True Cardamom, Ceylon Cardamom, Malabar Cardamom (Elettaria cardamomum); Chives (Allium schoenoprasum); Cinnamon: Cinnamomum verum (syn Cinnamomum zeylanicum), Cinnamomum cassia (syn Cinnamomum aromaticum), Cinnamomum burmanni, Cinnamomum loureiroi; Clove (Syzygium aromaticum, Eugenia aomaticum, Eugenia caryophyllata); Coriander or Cilantro Coriander/Chinese Parsley (Coriandrum sativum); Cumin (Cuminum cyminum); Dill (Anethum graveolens, Anethum foeniculum, Peucedanum graveolens, Anethum sowa); Fennel (Foeniculum vulgare); Fenugreek (Trigonella foenum-graecum); Ginger (Zingiber officinale); Lemon Grass (Cymbopogon citratus/Cymbopogon flexuosus); Mint – Mentha piperita (Peppermint), Mentha spicata (Spearmint), Mentha aquatica (Water Mint), Mentha arvensis (Corn, Field, Wild Mint, Japanese Mint, Marsh Mint); Nutmeg (Myristica fragrans); Oregano – Oregano/Mediterranean Oregano (Origanum vulgare) and Mexican Oregano (Lippia graveolens, Lippia palmeri, Hedeoma patens, Poliomintha longiflora) (Also Referred to as Rosemary Mint); Paprika (Capsicum annuum or Capsicum tetragonum); Parsley (Petroselinum crispum/Petroselinum Hortense/Petroselinum sativum); Rosemary (Rosmarinus officinalis syn, Salvia rosmarinus); Saffron (Crocus sativus var. kashmiriana); Sage/Common Sage (Salvia officinalis); Star Anise/Chinese Anise (Illicium Verum); Sumac (Rhus Coriaria L., Rhus glabra L., Rhus typhina L.); Sweet Marjoram (Origanum majorana/marjorama hortensis); Tarragon (Artemisia dracunculus); Thyme (Thymus vulgaris); Turmeric (Curcuma longa, Curcuma domestica)

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