Spices And Condiments
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Spices Condiments And Seasonings
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Author : Kenneth T. Farrell
language : en
Publisher: Springer Science & Business Media
Release Date : 1998-08-31
Spices Condiments And Seasonings written by Kenneth T. Farrell 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 1998-08-31 with Cooking categories.
Spices And Condiments
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Author : Herbert Stanley Redgrove
language : en
Publisher:
Release Date : 1933
Spices And Condiments written by Herbert Stanley Redgrove and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1933 with Condiments categories.
The Complete Book On Spices Condiments With Cultivation Processing Uses 2nd Revised Edition
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Author : NIIR Board of Consultants & Engineers
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2006-04-01
The Complete Book On Spices Condiments With Cultivation Processing Uses 2nd Revised Edition written by NIIR Board of Consultants & Engineers 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 2006-04-01 with Cooking categories.
The term spices and condiments applies to such natural plant or vegetable products and mixtures thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods beverages like soups. The great mystery and beauty of spices is their use, blending and ability to change and enhance the character of food. Spices and condiments have a special significance in various ways in human life because of its specific flavours, taste, and aroma. Spices and condiments play an important role in the national economies of several spice producing, importing and exporting countries. India is one of the major spice producing and exporting countries. Most of the spices and herbs have active principles in them and development of these through pharmacological and preclinical and clinical screening would mean expansion of considerable opportunities for successful commercialization of the product. Spices can be used to create these health promoting products. The active components in the spices phthalides, polyacetylenes, phenolic acids, flavanoids, coumarines, triterpenoids, serols and monoterpenes are powerful tools for promoting physical and emotional wellness. India has been playing a major role in producing and exporting various perennial spices like cardamoms, pepper, vanilla, clove, nutmeg and cinnamon over a wide range of suitable climatic situations. To produce good quality spice products, attention is required not only during cultivation but also at the time of harvesting, processing and storing. Not as large as in the days when, next to gold, spices were considered most worth the risk of life and money. The trade is still extensive and the oriental demand is as large as ever. Some of the fundamentals of the book are definition of spices and condiments nomenclature or classification of spices and condiments, Indian central spices and cashew nut committee, origin, properties and uses of spices, forms, functions and applications of spices, trends in the world of spices, yield and nutrient uptake by some spice crops grown in sodic soil, tissue culture and in vitro conservation of spices, in vitro responses of piper species on activated charcoal supplemented media, soil agro climatic planning for sustainable spices production, potentials of biotechnology in the improvement of spice crops, medicinal applications of spices and herbs, medicinal properties and uses of seed spices, effect of soil solarization on chillies, spice oil and oleoresin from fresh/dry spices etc. The present book contains cultivation, processing and uses of various spices and condiments, which are well known for their multiple uses in every house all over world. The book is an invaluable resource for new entrepreneurs, agriculturists, agriculture universities and technocrats. 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Handbook On Spices And Condiments Cultivation Processing And Extraction
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Author : H. Panda
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2010-10-01
Handbook On Spices And Condiments Cultivation Processing And Extraction written by H. Panda 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 2010-10-01 with categories.
The term Spice and Condiments applies to natural plant or vegetable products or mixtures in whole or ground form, which are used for imparting flavour, aroma and piquancy to the food items. Spices and condiments are a major commercial crop in India, and earn a major part of foreign exchange annually. They have been the backbone of agricultural industry. The importance of spices and condiment in dietary, medicinal and other uses, and their commercial importance are immense. India is known the world over as the home of spices. Thus spices are an important group of agricultural goods, which are virtually indispensable in the culinary art. Spice processing includes different steps: spice cleaning, spice reconditioning and spice grinding. Some spices were also used for preserving food like meat for a year or more without refrigeration. In the 16th century cloves for instance were among the spices used to preserve food without refrigeration. Cloves contain a chemical called eugenol that inhibits the growth of bacteria. It is a natural antibiotic. It is still used to preserve food like Virginia Ham. Likewise later mustard and ground mustard were also found to have preservative qualities. India alone contributes 25 30 % of the total world trade in spices. It may be interesting to note that nine spices namely pepper ginger clove cinnamon cassia mace nutmeg pimento (allspice) and cardamom alone contributed as much as 90% of the total world trade. Pepper is the most important spice in the world and so also of India. This book basically deals with brief history of spices, uses of spices, world trade in spices area & production of spices in India, area and production of spices in India, major and minor spices of India, spice processing, quality issues with spices, bird chillies and Tabasco chillies, basil or sweet basil, seasoning blend duplication and tricks, sauces and gravies, snack seasonings, quality issues with spices, etc. This book is a single compendium which deals with all aspects and facts of spices and condiments which may meet the requirements of all those handling them at various stages, from harvesting to their end use. This book contains post harvest management, the potentials of genetic engineering, high production technology in spices with plantation and processing of various spices and condiments such as vanilla, turmeric, tamarind, saffron, black pepper, onion, mint, ginger, garlic, curry leaf, coriander etc.
The Secret Benefits Of Spices And Condiments
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Author : Vijaya Kumar
language : en
Publisher: Sterling Publishers Pvt. Ltd
Release Date : 2006-06-05
The Secret Benefits Of Spices And Condiments written by Vijaya Kumar and has been published by Sterling Publishers Pvt. Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-06-05 with Health & Fitness categories.
What would a kitchen be without the distinctively aromatic smell and taste of almost any type of cuisine imaginable? Spices add piquancy, tang and flavour to food and are versatile ingredients in all forms of cooking. This book unearths a whole new world of hot and pungent Indian and exotic spices. It gives a detailed account of their origin, cultivation, chemical composition, medicinal and culinary uses. The book also discusses at length the use of various spices in different cuisines around the world like Japanese, Chinese and French. So pick up this book and discover the myriad varieties of spices which enhance the pleasure of eating.
Spices And Condiments
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Author : Agrihortico CPL
language : en
Publisher: AGRIHORTICO
Release Date : 2021-03-22
Spices And Condiments written by Agrihortico CPL and has been published by AGRIHORTICO this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-22 with Cooking categories.
Spices are the food ingredients. A spice may be seed, fruit, root, bark, or other plant substance mainly used for flavoring, coloring or preserving food. Condiments are used to enhance the flavour of the dish.
Spices And Condiments
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Author : AGRIHORTICO
language : en
Publisher: AGRIHORTICO
Release Date : 2019-11-14
Spices And Condiments written by AGRIHORTICO and has been published by AGRIHORTICO this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-14 with Cooking categories.
Spices are the food ingredients. A spice may be seed, fruit, root, bark, or other plant substance mainly used for flavoring, coloring or preserving food. Condiments are used to enhance the flavour of the dish.
Spices And Condiments
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Author : Jiwan Singh Pruthi
language : en
Publisher: NBT India
Release Date : 2011
Spices And Condiments written by Jiwan Singh Pruthi and has been published by NBT India this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Condiments categories.
This handbook of india s stores of spices conveys nomenclature, description , distributuion, physical and chemical properties besides the uses of about 70 spices in food and beverages, as flavourants in medicine, in perfumery and cosmetics.
Indian Spices Condiments As Natural Healers
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Author : Dr. H.K. Bakhru
language : en
Publisher: Jaico Publishing House
Release Date : 2001-01-01
Indian Spices Condiments As Natural Healers written by Dr. H.K. Bakhru and has been published by Jaico Publishing House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-01-01 with Health & Fitness categories.
REFORMATTED WITH NEW COVER Dr. Bakhru’s titles have sold 1.25 Lakh copies in India! Spices and condiments are important forms of natural foods. However, besides having culinary uses, they are also utilized for natural healing purposes. Perfumes, essential oils, edible restoratives and other components of spices provide significant benefits to human beings. In Indian Spices and Condiments as Natural Healers, Dr. Bakhru describes the medicinal virtues of a variety of spices and condiments. The author’s easy-to-understand and detailed descriptions expose readers to the distinctive qualities of specific spices, and their ability to treat common ailments like headaches, colds, migraines and coughs. The information in this book can assist readers in solving common health problems. In addition, readers will learn how to use spices and condiments as essential ingredients of a well-balanced natural diet.
Minor Spices And Condiments
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Author : Kodoth Prabhakaran Nair
language : en
Publisher: Springer Nature
Release Date : 2021-11-17
Minor Spices And Condiments written by Kodoth Prabhakaran Nair and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-17 with Technology & Engineering categories.
Spices can be classified as major spices, like Black pepper, Cardamom, Turmeric, Ginger etc, and minor spices and condiments, and tree spices. This book will discuss exclusively minor spices and condiments. Spices constitute a very important group of agricultural products, which, since antiquity, have been considered indispensable in the culinary art of flavoring foods. The history of spices is very much entwined with the history of mankind. And, some spice crops like Black pepper predominates in the family of spices. In fact, colloquially, it is called “King”of spices and, another, Cardamom, is called the “Queen”of spices. There is worthwhile amount of published work, on these in addition to Turmeric and Ginger. Both ISO (International Organization for Standardization) and ISI (Indian Standards Institution) (now BIS (Bureau of Indian Standards)) experts concluded, after considerable deliberations, that there is no clear-cut division between “spices” and “çondiments”, and, as such, they have been clubbed together. The term “Spices and Condiments” applies to such natural plant or vegetable products or mixtures, thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods and beverages like soups etc. A detailed survey of published literature proves that there are a number of minor spices, which have tremendous commercial potential, globally. And, an authentic book on these will not only serve as an important guide to the academic community, but, also provide a fillip to industry involved in value addition.