HANDBOOK OF HERBS AND SPICES
CONTENTS 1 INTRODUCTION TO HERBS AND SPICES: MEDICINAL USES AND SUSTAINABLE PRODUCTION INTRODUCTION MAIN USES OF HERBS AND SPICES SAFETY AND EF? CACY ISSUES: A PHYTOCHEMICAL PERSPECTIVE THE STRUCTURE OF THIS BOOK REFERENCES 2 HERBS, SPICES AND THEIR ACTIVE COMPONENTS AS NATURAL ANTIMICROBIALS IN FOODS INTRODUCTION: A NEED FOR ‘NEW’ PRESERVATIVES CHEMICAL COMPOSITION OF ? AVOURING SUBSTANCES PRODUCED FROM HERBS AND SPICES IN VITRO ANTIMICROBIAL ACTIVITIES OF HERBS, SPICES AND THEIR COMPONENTS IN SITU ANTIMICROBIAL ACTIVITIES OF HERBS, SPICES AND THEIR COMPONENTS MODE OF ANTIMICROBIAL ACTION LEGISLATION AND LABELLING FUTURE TRENDS 3 THE EFFECT OF NATURAL ANTIOXIDANTS IN HERBS AND SPICES ON FOOD SHELF-LIFE REACTIONS OF SPICE ANTIOXIDANTS WITH NATURAL FOOD COMPONENTS MAIN CHANGES IN HERB AND SPICE ANTIOXIDANTS UNDER DIFFERENT CONDITIONS FUTURE TRENDS AND CONCLUSIONS SOURCES OF FURTHER INFORMATION AND ADVICE 4 HEALTH BENE? TS OF HERBS AND SPICES CANCER PREVENTIVE PROPERTIES OF HERBS AND SPICES OTHER HEALTH EFFECTS OF HERBS AND SPICES SAFETY AND TOXICITY REFERENCES AND FURTHER READING 5 METHODS OF ANALYSIS OF HERBS AND SPICES GENERAL ANALYTICAL METHODS EXTRACTION TECHNIQUES: DETERMINING ESSENTIAL OIL CONTENT OF PLANT MATERIAL IDENTIFYING THE PHYSICAL PROPERTIES OF ESSENTIAL OILS ESTIMATION OF OLEORESIN IN SPICES ANTIOXIDANT POTENTIAL OF PLANT EXTRACTS ESTIMATION OF ? BRE 6 AJOWAN PRODUCTION AND TRADE MAIN USES IN FOOD AND COSMETICS FUNCTIONAL PROPERTIES QUALITY ISSUES 7 ANISEED PRODUCTION AND CULTIVATION MAIN USES IN FOOD PROCESSING QUALITY AND REGULATORY ISSUES 8 ASAFOETIDA CHEMICAL COMPOSITION CULTIVATION AND PROCESSING MAIN USES OF ASAFOETIDA 9 ALLSPICE CULTIVATION MAIN USES OF ALLSPICE QUALITY ISSUES AND ADULTERATION 10 CAPERS AND CAPERBERRIES CULTIVATION OF CAPERS AND CAPERBERRIES PESTS AND DISEASES MAIN CULTIVARS AND WORLD PRODUCTION AND TRADE POST-HARVEST TECHNOLOGY AND USES IN FOOD PROCESSING FUNCTIONAL PROPERTIES AND HEALTH BENE? TS QUALITY ISSUES AND FUTURE TRENDS 11 CARAWAY PRODUCTION AND INTERNATIONAL TRADE MAIN USES IN FOOD NUTRITIONAL AND FUNCTIONAL BENE? TS TOXICITY QUALITY SPECI? CATIONS 12 CELERY MAIN PRODUCTS AND USES IN FOOD NUTRITIONAL VALUE AND FUNCTIONAL PROPERTIES 13 CHERVIL PRODUCTION AND CULTIVATION OF CHERVIL MAIN USES OF CHERVIL SOURCES OF FURTHER INFORMATION 14 FENNEL AND FENNEL SEED INTRODUCTION AND DESCRIPTION INTERNATIONAL TRADE, PRODUCTION AND POST-HARVEST PROCESSING MAIN USES OF FENNEL IN FOOD FUNCTIONAL PROPERTIES OF FENNEL TOXICITY AND ALLERGENICITY 15 GALANGAL MAIN USES OF GALANGAL 16 KAF? R LIME LEAF CULTIVATION AND PRODUCTION MAIN USES AND FUNCTIONAL PROPERTIES 17 LAVENDER PRODUCTION MAIN USES IN FOOD PROCESSING, PERFUMERY AND PARAMEDICAL SPHERES FUNCTIONAL PROPERTIES AND TOXICITY 18 LEMONGRASS HARVESTING AND PROCESSING MAIN USES OF LEMONGRASS 19 LOVAGE 20 NIGELLA 21 OREGANO MAIN USES IN FOOD PROCESSING AND MEDICINE QUALITY SPECI? CATIONS AND COMMERCIAL ISSUES 22 POPPY PRODUCTION, CULTIVATION AND CHEMICAL COMPOSITION MAIN USES OF POPPY 23 SESAME PRODUCTION: CROP ADAPTATION HARVESTING AND POST-HARVEST PRODUCTION PROCESSING OF SESAME MAIN USES OF SESAME SEED 2310 REFERENCES 24 STAR ANISE OIL EXTRACTION PHYSICAL PROPERTIES AND CHEMICAL CONSTITUENTS OF STAR ANISE OIL QUALITY ISSUES AND SPECI? CATIONS MAIN USES OF STAR ANISE WORLD TRADE 25 TARRAGON 26 TAMARIND MAIN USES OF TAMARIND PRODUCTS 27 OTHER HERBS AND SPICES: ACHIOTE TO SZECHUAN PEPPER ACHIOTE (ANNATTO) CHAMOMILE GALANGA HORSERADISH HYSSOP JUNIPER BERRY KOKUM AND MALABAR TAMARIND LARGE CARDAMOM 2710 LEMON BALM 2711 LONG PEPPER 2712 SZECHUAN PEPPER 2713 REFERENCES 28 OTHER HERBS AND SPICES: MANGO GINGER TO WASABI MANGO GINGER FRAGRANT PANDAN PINK PEPPERCORN RUE SUMAC SUMMER SAVORY AND WINTER SAVORY WASABI LESS WELL-KNOWN SPICES AND HERBS 2810 REFERENCES