All About Spices
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All About Spices
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Author :
language : en
Publisher:
Release Date : 1889
All About Spices written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1889 with Allspice categories.
Handbook On Spices
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Author : NIIR Board
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2010-02-06
Handbook On Spices written by NIIR Board and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-02-06 with Spices categories.
Ever since the commencement of civilization India has been the world's most preferred destination of spices. The variety and nature of spices available in India makes the country to stand out of the crowd in the international arena. Undoubtedly the country is one of the leading producers and exporters of spices in the world. Getting proper information on this sector of the economy is sure to benefit many budding entrepreneurs. Featured as one of the best sellers the Handbook on Spices is a book for all those thinking of penetrating into the sector and will act as an additional sources of information that are in this line of trade. The book has covered more than 55 spices produced in the country some of which are Black Pepper, Cardamoms, Ginger, Turmeric, Chillies, Vanilla, Tamarind, Coriander, Cumin seeds, Fenugreek, Dill, Garlic, and Onion etc. Along with the list of spices it also provides information on climatic conditions and soil type required for these spices, the planting requirements, the storage condition, composition, uses, the botanical aspect and the varieties of the product available. The chapter on spices will also provide you information about the Diseases and Pests from which the spices have to be protected, wherever required the basis of grading of the spice is also mentioned. The chapters also deal in the quality improvement in Spices by the Solar Drying, Quality Standards for Ajowan Seed and its Powder, Value added Exportable Products from Spice. The spices demand have increased a lot in the world on account of fact that there has been increasing inhabitation of Indian community in developed countries and recently developed taste for Indian delicacies in the international forum. With different climates in different parts of country, India has the potential to produce a variety of spices. Thus the spice market is having a lot of future prospects. This book inculcates the wide-range of information on cultivation and processing of main spices and condiments of India which have been playing imperative role in the development and growth of national economies of several spices producing, importing and exporting countries. This book will be helpful for new entrepreneurs, spice growers, technologists and those who are already in the spice production and are looking to expand further in the present line
Handbook Of Industrial Seasonings
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Author : E. W. Underriner
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Handbook Of Industrial Seasonings written by E. W. Underriner and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
This book is targeted at all those involved with seasonings and flavourings in the food industry and has relevant appeal for technical, purchasing, development, production and marketing staff in seasoning and ingredient companies as well as food manufacturers. It also provides useful general technical information for those involved in purchasing and product devel opment in the retail trade. A general background to the seasoning industry is complemented by an in depth review of all the different ingredients and flavourings (natural and artificial) used in seasonings, their selection and quality. A practical approach to seasoning formulation and specification is illus trated by typical seasoning formulations. Formulation strategy is dis cussed in relation to the final product benefits and limitations, including quality aspects, which are available from different types of ingredients and how they are utilised, with an overall objective of guiding the reader to develop seasonings and flavourings which accurately meet all the final product needs. Uniquely, guidelines are discussed which should help foster improved customer/supplier relationships by the generation of accurate seasoning specifications defining final product needs and process constraints plus the evaluation and selection of seasoning suppliers who can most accurately meet the specification to give optimal product development (including cost constraints).
Chemistry Of Spices
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Author : V. A. Parthasarathy
language : en
Publisher: CABI
Release Date : 2008
Chemistry Of Spices written by V. A. Parthasarathy and has been published by CABI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cooking categories.
Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices.
The Mystery Of Herbs And Spices
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Author : James Moseley
language : en
Publisher: Xlibris Corporation
Release Date : 2006-03-27
The Mystery Of Herbs And Spices written by James Moseley and has been published by Xlibris Corporation this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-03-27 with Cooking categories.
The Mystery of Herbs and Spices offers 53 tell-all biographies of celebrated spices and herbs. Tales of war, sex, greed, hedonism, cunning, exploration and adventure reveal how mankind turned the mere need for nourishment into the exaltation of culinary arts. Is it a spice or herb? Where does it come from and what causes its taste? What legends or scandals embellish it? To what curious uses has it been put? How can you use it today? Neither a cookbook nor dry scholarship, the book employs anecdotes and humor to demystify the use and character of every spice or herb. Sample chapters from The Mystery of Herbs and Spices follow. INTRODUCTION “Better is a dinner of herbs where love is, than a fatted calf with hatred.” — Proverbs 15:17 Herbs and spices. They impart glory to food, and variety to life. They are what separate the mere cook from the gourmet. But they can be confusing. What is the difference between a herb and a spice? What foods do they go with? And don’t you feel silly, not knowing if you are supposed to say “herb” or “erb”? You might think a gourmet, who understands such things, is a sort of wizard — that’s what people thought in the Middle Ages, when users of herbal medicines were accused of witchcraft and burnt! But to people who grow up in India or Thailand, exotic spices are common. They use a wealth of seasonings as casually as we scatter ketchup and pepper. Cooking with cardamom or cumin might seem a mystery of subtle kitchens, but did you know that ordinary pepper was once precious and rare? If you lived in Europe seven hundred years ago, you could pay your rent or taxes in peppercorns, counting them out like coins. You could have bought a horse for a pound of saffron; a pound of ginger would get you a cow; and a pound of nutmeg was worth seven fat oxen. If you were an exceptionally lucky bride, your father might give you peppercorns as a dowry. Now consider how casually we dash a bit of pepper over a fried egg today! Like anything else, herbs and spices are easy to use when you are familiar with them. But, like nothing else, the story of spices is laced with adventure. Ferdinand Magellan launched the first voyage around our planet. By the time he reached the Pacific Ocean, he had been out of touch with civilization for a year. Sailing from the west coast of South America, he headed out onto a briny desert of burning glass. He had no maps. He had no radio. He had ridiculously small and leaky ships. He was going where no one had ever gone before. The hissing swells of the Pacific would take him four frightening months to cross, without laying eyes once on land. There would be nothing like this adventure for another five hundred years — not until our exploration of space. Magellan died out there in the unknown. Only eighteen of his 237 sailors straggled back to Spain. What did they have to show for it? Silver? Gold? Scientific discoveries? No...nutmegs and cloves! Twenty-six tons of them — enough to pay for the entire cost of the voyage and make a profit of 500 gold ducats for every shareholder. No one doubted for one second that the whole adventure had been worth it! Spices. They enhance our food. That’s all. But, since the human race began to dream, the story of spices has enchanted our fantasy as well. Where do they come from? Why are they so enticing? In what new ways can we use them? This is a book of discovery. Unfurl your sails, like Magellan, and follow the fragrance of spices and herbs to their source, gather their lore, and let them not only season your cooking, but enrich your enjoyment of life. PETER PIPER If Peter Piper picked a peck of pickled peppers, How many pickled peppers did Peter Piper pick? It might seem funny now, but it wasn’t funny at the time. Pierre Poivre of Lyons, France, otherwise known as Peter Pepper or Peter Piper, was a real person. Born in 1719, he started his career as a Christian missionary, and founded a bank in Vietnam. In 1766
All You Need To Know About Herbs And Spices
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Author : G.B. Woodin
language : en
Publisher: Peter Pauper Press
Release Date : 1970
All You Need To Know About Herbs And Spices written by G.B. Woodin and has been published by Peter Pauper Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with categories.
In addition to information on everything from Allspice to Tumeric, this book will introduce you to herb blends, dehydrated vegetable seasonings, & a whole variety of herb & spice recipes guaranteed to please the discriminating palate.
All You Need To Know About Herbs Spices
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Author : G. B. Woodin
language : en
Publisher:
Release Date : 1969
All You Need To Know About Herbs Spices written by G. B. Woodin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1969 with Cooking categories.
All About Spices Pepper Cubebs Nutmegs Cloves Ginger Vanilla Pimento Cinnamon Including Practical Instructions For Planting Cultivation And Preparation For Market With Practical Information From A Variety Of Sources Referring To The Spice Industry In Ceylon India Eastern Archipelago And West Indies
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Author :
language : en
Publisher:
Release Date : 2012
All About Spices Pepper Cubebs Nutmegs Cloves Ginger Vanilla Pimento Cinnamon Including Practical Instructions For Planting Cultivation And Preparation For Market With Practical Information From A Variety Of Sources Referring To The Spice Industry In Ceylon India Eastern Archipelago And West Indies written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with categories.
Cultivation Of Spice Crops
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Author : Azhar Ali Farooqi
language : en
Publisher: Universities Press
Release Date : 2005
Cultivation Of Spice Crops written by Azhar Ali Farooqi and has been published by Universities Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
Spices Constitute An Important Group Of Agricultural Commodities Which, Since Antiquity, Have Been Used For Flavouring Foods. Some Species Are Used In The Pharmaceutical, Perfumery, Cosmetics And Related Industries, And Others Possess Colourant, Preservative, Antioxidant, Antiseptic And Antibiotic Properties.India Is One Of The Leading Spice Producing And Exporting Countries In The World. In Addition, Large Quantities Of Spices Are Consumed Within The Country For Seasoning Of Food And For Several Other Purposes. No Other Country In The World Has Such A Diverse Variety Of Spice Crops As India.This Book Reflects The Intensive Research Carried Out On This Group Of 42 Spice Crops Since 1971, The Improvement In Agro-Techniques And The Release Of Many High-Yielding Varieties. It Provides Exhaustive Information On All Aspects Of Cultivation, Harvesting And Processing Of Each Crop And Will Be An Invaluable Aid To Students, Teachers And Growers Of Spice Crops, Both Individual And Corporate.
The Contemporary Encyclopedia Of Herbs Spices
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Author : Tony Hill
language : en
Publisher: Wiley
Release Date : 2004
The Contemporary Encyclopedia Of Herbs Spices written by Tony Hill and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cooking categories.
"More than 350 herbs, spices, and spice blends. Information on history and country of origin. Latin names and botanical background. Cooking and use guidelines. More than 75 recipes"--Back of jacket.