Culinary Herbs Spices Of The World

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Culinary Herbs And Spices

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Author : Elizabeth I Opara
language : en
Publisher: Royal Society of Chemistry
Release Date : 2021-07-30

Culinary Herbs And Spices written by Elizabeth I Opara and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-30 with Cooking categories.

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.

Culinary Herbs Spices Of The World

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Author : Ben-Erik van Wyk
language : en
Publisher:
Release Date : 2013

Culinary Herbs Spices Of The World written by Ben-Erik van Wyk and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with categories.

Culinary Herbs And Spices Of The World

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Author : Ben-Erik van Wyk
language : en
Publisher: University of Chicago Press
Release Date : 2014-01-29

Culinary Herbs And Spices Of The World written by Ben-Erik van Wyk and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-29 with Cooking categories.

For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.

Herb And Spices The Cook S Reference

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Author : Jill Norman
language : en
Publisher: Dorling Kindersley Ltd
Release Date : 2015-05-01

Herb And Spices The Cook S Reference written by Jill Norman and has been published by Dorling Kindersley Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-01 with Cooking categories.

The essential companion for every creative cook - now available in PDF With global herbs, spice and seasonings now widely available, cooking has never been more varied. Add exciting and exotic new flavours to your cooking with flair and creativity with this practical reference book. If you don't know your wasabi from your epazote this is the guide for you. With directions on how to choose, use, store and grow over 200 world herbs and spices, and over 100 recipes for blends, spice rubs and flavour-packed sauces this is the comprehensive reference for cooks of any skill level. This updated edition comes with 25 brand new recipes, plus a completely updated guide to include all international herbs and spices available now. Experiment with flavour and explore exotic cuisines with Herbs & Spices as your essential companion.

Medicinal Spices

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Author : Eberhard Teuscher
language : en
Publisher: Medpharm Scientific Publishers
Release Date : 2006

Medicinal Spices written by Eberhard Teuscher and has been published by Medpharm Scientific Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Health & Fitness categories.

As demonstrated by the hundreds of books on culinary herbs, spices, and spice blends currently on the market, the ancient art of seasoning is still popular and gaining momentum. Taking you on a journey into the fascinating world of spices, from foul-smelling asafetida to devilishly hot chilies, from sumptuous saffron to fragrant cinnamon, Medicinal Spices describes, from the perspective of a natural scientist, 300 plants and the spices that are obtained from them. The author presents 84 extensive monographs of culinary herbs, including details of their cultivation, production, constituents, sensoric properties, pharmacological actions, their potential toxicity, and their culinary and medicinal uses. Divided into two parts, the book begins with an overview of facts about herbs and spices that can be generalized and provides a better understanding of the specific monographs. The monograph section describes the most important culinary herbs and spices. More than 170 color illustrations and nearly 500 chemical structures round out the coverage, making this an essential resource for information on medicinal spices and their uses.

The Essential Alchemy Of Aromas

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Author : Barrett Williams
language : en
Publisher: Barrett Williams
Release Date : 2024-04-08

The Essential Alchemy Of Aromas written by Barrett Williams and has been published by Barrett Williams this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-08 with Cooking categories.

Unveil the secrets of your kitchen's spice rack with "The Essential Alchemy of Aromas," an enlightening exploration into the enchanting world of herbs and spices—a treasure trove for any culinary enthusiast. Embark on a flavorful journey that begins with the "Fundamentals of Culinary Herbs and Spices." Discover not just definitions but dive into the rich historical tapestry that has woven herbs and spices into the fabric of culinary traditions across the globe. Refine your sensory acuity and unravel the subtle nuances possessed by these kitchen magicians. Forge ahead to "Flavor Profiles and Pairings" where the mysteries of flavor groups are decoded, bringing to light the art of crafting balanced spice blends, and how to pair them imaginatively with a myriad of foods. Through this chapter, the promise of transforming the ordinary into the extraordinary lies at your fingertips. "The Art of Selection and Storage" guides you through selecting the freshest aromatics and how to ensconce them in time, retaining their vibrant essence. In "Techniques of Preparation and Usage," learn to amplify flavors through toasting, grinding, and infusing, harnessing the maximum potency of each pinch and leaf. Ever dreamed of a bountiful garden filled with your own herbs and spices? "Herb and Spice Gardens at Home" is your stepping stone to actualizing that verdant vision right on your windowsill or backyard, complete with practicable insights on care and harvesting. Navigate through scintillating chapters such as "The Unique World of Peppercorns," "The Chilli Pepper Spectrum," and "The Mystique of Exotic Spices." Each one a gateway to a particular category of spice, offering deep dives into specific varieties such as the opulent saffron and the piquant world of peppercorns. A veritable symphony of aromas awaits in "Sweet Spices in Baking and Desserts," while the "Spices and Herbs in Beverage Making" chapter elevates your libations with a swirl of herbal pizzazz. "The Essential Alchemy of Aromas" is more than a guide—it is an invitation to awaken the dormant alchemist within you, guiding you through a transformative culinary experience. Whether finding the perfect herb for your roasting or concocting an aromatic infusion, this book is the quintessence of the flavorful, the fragrant, and the fantastic. Prepare to be whisked away on an adventure where every sprinkle and sprig whispers ancient stories, waiting for you to write the next chapter in your kitchen.

Spices

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Author : Fred Czarra
language : en
Publisher: Reaktion Books
Release Date : 2009-05-01

Spices written by Fred Czarra and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-05-01 with Cooking categories.

The scent of oregano immediately conjures the comforts of Italian food, curry is synonymous with Indian flavor, and the fire of chili peppers ignites the cuisine of Latin America. Spices are often the overlooked essentials that define our greatest eating experiences. In this global history of spices, Fred Czarra tracks the path of these fundamental ingredients from the trade routes of the ancient world to the McCormick’s brand’s contemporary domination of the global spice market. Focusing on the five premier spices—black pepper, cinnamon, nutmeg, cloves, and chili pepper—while also relating the story of many others along the way, Czarra describes how spices have been used in cooking throughout history and how their spread has influenced regional cuisines around the world. Chili peppers, for example, migrated west from the Americas with European sailors and spread rapidly in the Philippines and then to India and the rest of Asia, where the spice quickly became essential to local cuisines. The chili pepper also traveled west from India to Hungary, where it eventually became the national spice—paprika. Mixing a wide range of spice fact with fascinating spice fable—such as giant birds building nests of cinnamon—Czarra details how the spice trade opened up the first age of globalization, prompting a cross-cultural exchange of culinary technique and tradition. This savory spice history will enliven any dinner table conversation—and give that meal an unforgettable dash of something extra.

Spice Notes

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Author : Ian Hemphill
language : en
Publisher:
Release Date : 2002

Spice Notes written by Ian Hemphill and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Condiments categories.

Paperback release of a guide to culinary herbs and spices, first published 2000. Covers the history of the spice trade and cultures and cuisines of the spice world. Provides detailed information on the herbs and spices used in today's cooking and over 50 recipes. Includes bibliography and index. Author managed a spice company in Singapore, was a senior manager for a multinational food company in Australia and currently runs a specialty spice shop in Sydney.

Herbs Spices

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Author : Jill Norman
language : en
Publisher: Penguin
Release Date : 2015-05-05

Herbs Spices written by Jill Norman and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-05 with Cooking categories.

Herbs & Spices is the essential cook's companion, now redesigned and updated with all new recipes. A classic reference, the best-selling Herbs & Spices is a trusted resource in the kitchen, with more than 200 unique herbs and spices from around the world showcased alongside gorgeous, full-color photography, flavor notes, and pairings. This new, updated edition includes the newest herbs, spices, and flavorings influencing global cuisine today, plus more than 180 recipes for main dishes, marinades, pastas, pickles, and sauces. Part spice cookbook, part kitchen encyclopedia, Herbs & Spices offers handy seasoning how-tos: How to identify and choose the best herbs, spices, and other flavorings. How to prepare and cook with them to ensure you are making the most of their flavors. How to make your own blends, spice rubs, sauces, and more - then customize them for your family's palate. Herbs & Spices is perfect for beginning cooks just setting up a kitchen, foodies exploring the deliciously exotic mash-ups of today's modern cooking, and experts looking for ways to experiment with new flavor combinations. This practical illustrated reference book gives you all the guidance you need to become a master of seasonings and to make tantalizing food from around the world.

Chef S Guide To Herbs And Spices

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Author : Jay Weinstein
language : en
Publisher: Quickstudy Reference Guides
Release Date : 2018-11

Chef S Guide To Herbs And Spices written by Jay Weinstein and has been published by Quickstudy Reference Guides this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11 with categories.

Essential 6 page laminated kitchen-proof guide for both the professional chef and homegrown culinary enthusiast. Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens, including New York's Le Bernardin and Boston's Jasper enumerates the relevant leaves, seeds, barks, buds, resins, and other plant-based seasonings of modern world cuisines sharing techniques such as infusions, herb-oils, rubs, and curries in easy-to-execute tip boxes and charts enabling any cook to make any flavor fast. From aromatic properties to classical and cutting-edge pairings, create flavor profiles of both Western foods and emerging food scenes of Asia, Latin America and beyond. Make marinades truly penetrate, broths genuinely profound, and coax the most essence from every herb and spice. For gardening chefs, the guide enumerates the seven best methods for locking flavor into dried, infused, and otherwise preserved homegrowns. For the aroma-curious, it maps out intriguing spice adventures to enliven everyday meals. For the novice, it defines every herb and spice needed to produce just about any dish they wish to master. This may be the only herb and spice reference a good cook will ever need. 6 page laminated guide includes: Definitions Herbs: Fresh or Dried? Cuts, Blends & Bundles Curries Buying Storing & Preserving Herbs & Spices Drying Herbs Salt Tips & Tricks Chili Powders Culinary Herbs Reference Table Photo of the Herb Description Flavor Profile Pairings Forms Chef's Comments Culinary Spices Reference Table Photo of the Spice Description Flavor Profile Pairings Forms Chef's Comments Coaxing the Essence Growing at Home Marinades & Rubs