Spices Of The World
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Spices Of The World
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Author : Jill Norman
language : en
Publisher: Shepheard Walwyn (Publishers)
Release Date : 2021-10-05
Spices Of The World written by Jill Norman and has been published by Shepheard Walwyn (Publishers) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-05 with Cooking categories.
"Spices of the World" is the latest in the IWFS series of monographs. It gives a specialist's insight into this tasty topic for those who love to cook. Being pocket-sized, 74 pages, the monograph can be easily stored, close to hand, in the kitchen ready to refer to when looking for that missing ingredient to give added depth of flavour to a dish. Spices expert, and author, Jill Norman provides the reader with an A-Z of some 42 spices – both the popular and those less well known. She recommends uses for them such as sprinkling AKUDJURA on salads or steamed vegetables, or using GRAINS OF PARADISE, as an alternative to pepper, to add complexity to dishes. In addition there are useful notes on when to add the spice to a dish, depending on whether flavour or aroma is more important. The next chapter provides a summary of popular spice mixtures and their key ingredients, so the reader can be creative and blend their own mixture of CHINESE FIVE-SPICE POWDER, RAS AL HANOUT, ZA'ATAR and more. It also touches briefly on the history of spices, their use in medicine, embalming, cosmetics, and some more unusual uses such as paying the rent! Today it is mainly for their flavour and aromatic qualities that they are sought after. The book finishes with useful suggestions about wines which work well with spicy dishes. A list of online spice merchants (for stocking up from home), will help readers with a copy of Spices of the World to cook up some delicious dishes.
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: University of Chicago Press
Release Date : 2014-09-26
Culinary Herbs 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 2014-09-26 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.
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.
Spices Of The World Cookbook By Mccormick
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Author : McCormick & Co. (Baltimore, Md.)
language : en
Publisher: McGraw-Hill Companies
Release Date : 1984
Spices Of The World Cookbook By Mccormick written by McCormick & Co. (Baltimore, Md.) and has been published by McGraw-Hill Companies this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Cooking categories.
Spices In The Indian Ocean World
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Author : M.N. Pearson
language : en
Publisher: Routledge
Release Date : 2017-03-02
Spices In The Indian Ocean World written by M.N. Pearson and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-02 with History categories.
By turns exotic, valuable and of cardinal importance in the development of world trade, spices, as the editor reminds us, are today a mundane accessory in any well-equiped kitchen; in the 15th-18th centuries, the spice trade from the Indian Ocean to markets all over the world was a major economic enterprise. Setting the scene with extracts from Garcia da Orta's fascinating contemporary Colloquies on the drugs and simples of India [Goa 1563], this collection reviews trade in a wide variety of spices, exploring merchant organisation, transport and marketing as well as detailing the quantitative evidence on the fluctuations in spice trade. The evidence and historical debates concerning the 16th-century revival of the Mediterranean and Red Sea spice trade at this time, are fully represented here
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.
World Spice Plants
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Author : Johannes Seidemann
language : en
Publisher: Springer Science & Business Media
Release Date : 2005-06-13
World Spice Plants written by Johannes Seidemann 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 2005-06-13 with Cooking categories.
The many spice and aromatic plants are arranged in alphabetical order of their botanical relevance. It includes all species which have been cultivated for the above purposes. It also covers species whose usage has long ceased or which are used only rarely or have become wild. In total over 1400 plants have been collated. The register of literature has been designed to facilitate the study of a specific plant or spice. Works both on botany and agriculture, and on chemistry, pharmacodynamics and usage have been considered.
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 : 2013
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 2013 with Cooking (Herbs) categories.
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. The book 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 flavours, and individual entries include the chemical compounds and structures responsible for each spice or herb's characteristic flavour. Finally, the book 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.
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