Chemistry of spices.9781845934057 Chemistry of spices. Ed. by V.A. Parthasarathy et al. CABI Publishing 2008 445 pages $190.00 Hardcover SB305 Twelve Indian researchers contribute 24 chapters compiling all available information on the chemistry of spice crops. An introductory chapters discusses the history of spices and the spice trade, the major compounds in spices, value addition and new product development, and the pharmacological aspects of spices. The remaining 23 chapters present detailed discussion of the chemistry of specific spices: black pepper, small and large cardamom, ginger, turmeric, cinnamon and cassia cassia (kăsh`ə): see cinnamon; senna. cassia Spice, also called Chinese cinnamon, consisting of the aromatic bark of the Cinnamomum cassia plant, of the laurel family. , clove, nutmeg and mace, coriander, cumin, fennel, fenugreek fenugreek Slender, annual, herbaceous legume (Trigonella foenum-graecum) or its dried seeds, used as a food, a flavoring, and a medicine. Native to southern Europe and the Mediterranean, the plant is cultivated in central and southeastern Europe, western Asia, India, and , paprika, vanilla, ajowan ajowan (ä·jōˑ·wän), n Latin name: Trachyspermum ammi , star anise, aniseed, garcinia, tamarind tamarind (tăm`ərĭnd), tropical ornamental evergreen tree (Tamarindus indica) of the family Leguminosae (pulse family), native to Africa and probably to Asia, but now widely grown in the tropics. , parsley, celery, curry leaf and bay leaf. For researchers, industrialists, and postgraduate students of agriculture, horticulture and phytochemistry phytochemistry, n the scientific study and classification of the chemical constituents of plants. , as well as spice traders and processors. Distributed in the U.S. by Oxford U. Press. ([c]20082005 Book News, Inc., Portland, OR) |
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