Handbook of herbs and spices: Volume 1

Edited by K V Peter 
Woodhead  2001  

hardback  336pp  ISBN 9781855735620      £170.00
A comprehensive handbook for food processors covering the major herbs and spices. The collection is introduced with general information about the spices trade and quality and safety issues regarding herbs and spices in food processing. The second part of the book deals with individual herbs and spices with each chapter covering description, production, main uses, health issues and quality and regulatory issues.

Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients.

The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils.

The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including:

chemical structure
post-harvest processing
uses in food processing
functional properties
quality indices
methods of analysis


  • Introduction
  • Quality specifications for herbs and spices
  • Quality indices for spice essential oils
  • Organic spices
  • Aniseed
  • Bay leaves
  • Black pepper
  • Capisicum chillies, paprika, bird's eye chilli
  • Cardamom (small)
  • Cardamom (large)
  • Cinnamon
  • Clove
  • Cumin
  • Curry leaf
  • Dill
  • Garlic
  • Ginger
  • Kokam and combodge
  • Marjoram
  • Nutmeg and mace
  • Onion
  • Poppy
  • Rosemary and sage as antioxidants
  • Saffron
  • Tamarind
  • Turmeric
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