SPICES: PRODUCTION, MARKETING AND CONSUMPTION

By STEVEN HERNANDEZ

1 INTRODUCTION DEFINITIONS THE TRADE IN SPICES SPICE FLAVOURS PROCESSING ISSUES THE FUNCTIONAL ROLE OF SPICES THE STRUCTURE OF THIS BOOK SOURCES OF FURTHER INFORMATION AND ADVICE APPENDIX 1: ISO LIST OF PLANT SPECIES APPENDIX 2: MAJOR SPICE-PRODUCING AREAS 2 QUALITY SPECIFICATIONS FOR HERBS AND SPICES DEFINING QUALITY MAJOR INTERNATIONAL QUALITY SPECIFICATIONS THE AMERICAN SPICE TRADE ASSOCIATION (ASTA) THE EUROPEAN SPICE ASSOCIATION (ESA) OTHER TESTS QUALITY ASSURANCE SYSTEMS REFERENCES 3 QUALITY INDICES FOR SPICE ESSENTIAL OILS INTRODUCTION THE PROBLEM OF ADULTERATION APPENDIX: PHYSICAL PROPERTIES OF SOME SPICE ESSENTIAL OILS AND FLAVOURANTS CONTENTS 4 ORGANIC SPICES CONCEPT OF ORGANIC FARMING STANDARDS AND CERTIFICATION QUALITY WORLD TRADE FUTURE TRENDS 5 ANISEED CHEMICAL STRUCTURE PRODUCTION MAIN USES IN FOOD PROCESSING FUNCTIONAL PROPERTIES TOXICITY AND ALLERGY QUALITY AND REGULATORY ISSUES 6 BAY LEAVES CULTIVATION, PRODUCTION AND PROCESSING CHEMICAL COMPOSITION TOXICITY AND ALLERGENICITY 7 BLACK PEPPER PRODUCTION AND INTERNATIONAL TRADE DESCRIPTION CULTIVARS AND VARIETIES: QUALITY ISSUES CULTIVATION HANDLING AFTER HARVEST QUALITY ISSUES INDUSTRIAL PROCESSING 7 10 PEPPER PRODUCTS 7 11 FUNCTIONAL PROPERTIES 7 12 USE OF PEPPER IN FOOD 7 13 REFERENCES APPENDIX: RECIPES WITH PEPPER (DASTUR AND MAYA 1981) 8 CAPSICUM, CHILLIES, PAPRIKA, BIRD’S EYE CHILLI INTRODUCTION: CLASSIFICATION AND USE CHEMICAL STRUCTURE AND STABILITY FUNCTIONAL PROPERTIES AND TOXICITY 9 CARDAMOM (SMALL) QUALITY STANDARDS AND GRADE SPECIFICATIONS 10 CARDAMOM (LARGE) 10 1 INTRODUCTION AND DESCRIPTION 10 2 CHEMICAL STRUCTURE 10 3 THE TRADE IN LARGE CARDAMOM 10 4 CULTIVATION 10 5 POST-HARVEST HANDLING 10 6 MAIN USES 10 7 QUALITY ISSUES 10 8 REFERENCES 11 CINNAMON MAIN USES IN THE FOOD INDUSTRY 12 CLOVE 13 CUMIN QUALITY SPECIFICATIONS 14 CURRY LEAF 15 DILL COMPOUNDS INFLUENCING FLAVOUR QUALITY INDICES AND STANDARDS 16 GARLIC PROCESSING USES 17 GINGER 18 KOKAM AND CAMBODGE 19 MARJORAM HARVESTING AND POST-HARVEST MANAGEMENT ESSENTIAL OIL USE IN FOOD 20 NUTMEG AND MACE PRODUCTION AND CHEMICAL STRUCTURE MAIN USES AND FUNCTIONAL PROPERTIES 21 ONION CHEMICAL STRUCTURE AND INFLUENCES ON FLAVOUR 22 POPPY CHEMICAL STRUCTURE AND USES 23 ROSEMARY AND SAGE AS ANTIOXIDANTS EXTRACTION METHODS ANTIOXIDANT PROPERTIES SAGE: ANTIOXIDANT PROPERTIES 24 SAFFRON ACKNOWLEDGEMENTS 25 TAMARIND MAIN USES 26 TURMERIC POST-HARVEST PROCESSING USE IN THE FOOD INDUSTRY