HANDBOOK OF HERBS AND SPICES
1 INTRODUCTION TO HERBS AND SPICES: DE? NITIONS, TRADE AND APPLICATIONS DE? NITIONS TRADE IN HERBS AND SPICES AND TRENDS IN THEIR USE HERBS AND SPICES IN TRADITIONAL MEDICINE HERBS AND SPICES IN THE FOOD AND BEVERAGE INDUSTRIES HERBS AND SPICES IN THE COSMETICS AND PERFUMERY INDUSTRIES MODERN RESEARCH INTO THE MEDICINAL AND NUTRACEUTICAL PROPERTIES OF HERBS AND SPICES PRODUCTION OF QUALITY HERBS AND SPICES THE STRUCTURE OF THIS BOOK SOURCES OF FURTHER INFORMATION REFERENCES APPENDIX 2 QUALITY SPECI? CATIONS FOR HERBS AND SPICES INTRODUCTION: DE? NING QUALITY MAJOR INTERNATIONAL QUALITY SPECI? CATIONS PRODUCT-SPECI? C QUALITY PARAMETERS WORLD SPICE ORGANISATIONS QUALITY MANAGEMENT SYSTEM (QMS) ENVIRONMENTAL SAFETY: ISO APPENDIX 1: RECOMMENDED ANALYTICAL METHODS 3 QUALITY INDICES FOR SPICE ESSENTIAL OILS INTRODUCTION MAJOR CHEMICAL CONSTITUENTS OF SPICE ESSENTIAL OILS THE PROBLEM OF ADULTERATION FUTURE TRENDS 4 BASIL INTRODUCTION: THE ORIGIN OF BASIL CHEMICAL COMPOSITION OF THE BASIL PLANT PRODUCTION OF BASIL POST-HARVEST HANDLING AND PRODUCTION OF BASIL MAIN USES OF BASIL FUNCTIONAL PROPERTIES OF BASIL QUALITY ISSUES AND TOXICITY 5 BAY LEAVES CULTIVATION, PRODUCTION AND PROCESSING OF BAY LEAVES CHEMICAL COMPOSITION OF BAY LEAVES FUNCTIONAL PROPERTIES OF BAY LEAVES QUALITY ISSUES 6 BLACK PEPPER PRODUCTION AND INTERNATIONAL TRADE OF BLACK PEPPER THE BLACK PEPPER PLANT AND ITS VARIETIES CULTIVATION OF BLACK PEPPER CHEMICAL COMPOSITION OF BLACK PEPPER INDUSTRIAL PROCESSING AND VALUE ADDITION FUNCTIONAL PROPERTIES OF BLACK PEPPER USE OF BLACK PEPPER IN FOOD CONCLUSION SOURCE OF FURTHER INFORMATION 7 CAPSICUM CULTIVARS PRODUCTION OF CAPSICUM CULTIVARS MAIN USES IN FOOD PROCESSING FUNCTIONAL PROPERTIES AND TOXICITY 8 CARDAMOM CLASSI? CATION OF CARDAMOM GENETIC IMPROVEMENT AND VARIETIES PRODUCTION OF CARDAMOM: HORTICULTURAL TECHNOLOGIES AND NURSERY MANAGEMENT PRODUCTION OF CARDAMOM: PLANTING AND AFTERCARE HARVESTING AND POST-HARVEST PROCESSING OTHER VALUE-ADDED PRODUCTS FROM CARDAMOM CHEMICAL STRUCTURE AND CHARACTERISTICS MAJOR USES OF CARDAMOM QUALITY STANDARDS AND GRADE SPECI? CATIONS 9 CHIVES CHEMICAL COMPOSITION AND NUTRITIONAL VALUE CULTIVATION AND PRODUCTION VARIETIES REFERENCES AND FURTHER READING 10 CINNAMON DESCRIPTION OF CINNAMON HARVESTING AND PRODUCTION OF CINNAMON MAIN USES IN THE FOOD INDUSTRY FUNCTIONAL PROPERTIES AND TOXICOLOGY 11 CLOVES PRODUCTION AND POST-HARVEST PROCESSING FUNCTIONAL PROPERTIES OF CLOVES TOXICOLOGY OF CLOVES QUALITY AND REGULATORY ISSUES 12 CORIANDER CHEMICAL COMPOSITION CULTIVATION OF CORIANDER POST-HARVEST MANAGEMENT AND PROCESSING MAIN USES OF CORIANDER MODERN RESEARCH INTO THE MEDICINAL PROPERTIES OF CORIANDER 13 CUMIN PRODUCTION OF CUMIN MAIN USES OF CUMIN IN FOOD PROCESSING QUALITY SPECI? CATIONS 14 CURRY LEAF CULTIVATION AND PRODUCTION OF CURRY LEAVES FUNCTIONAL PROPERTIES AND USES OF CURRY LEAVES 15 DILL PRODUCTION AND CULTIVATION OF DILL MAIN USES OF DILL QUALITY ISSUES AND STANDARDS 16 FENUGREEK PRODUCTION AND CULTIVATION OF FENUGREEK FUNCTIONAL PROPERTIES AND MAIN USES OF FENUGREEK 17 GARLIC CHEMICAL STRUCTURE OF GARLIC PRODUCTION AND PROCESSING OF GARLIC QUALITY ISSUES OF DEHYDRATED GARLIC 18 GINGER PRODUCTS OF GINGER RHIZOMES MAIN USES AND FUNCTIONAL PROPERTIES OF GINGER 19 MARJORAM PRODUCTION, HARVESTING AND POST-HARVEST MANAGEMENT MARJORAM ESSENTIAL OIL MAIN USES OF MARJORAM FUNCTIONAL PROPERTIES 20 MINT PRODUCTION, CULTIVATION AND HARVESTING PRODUCTION OF MINT ESSENTIAL OIL AND MENTHOL CRYSTALS MAIN USES OF MINT IMPROVEMENT IN QUALITY AND THE IMPACT OF BIOTECHNOLOGY 21 MUSTARD PRODUCTION AND CULTIVATION MAIN USES OF MUSTARD FUNCTIONAL PROPERTIES OF MUSTARD 22 NUTMEG AND MACE PRODUCTION AND CHEMICAL STRUCTURE MAIN USES OF NUTMEG AND MACE MODERN RESEARCH INTO THE FUNCTIONAL PROPERTIES OF NUTMEG AND MACE 23 ONION CHEMICAL STRUCTURE AND IN? UENCES ON ? AVOUR PRODUCTION AND FUNCTIONAL PROPERTIES OF ONION 24 PARSLEY INTRODUCTION AND DESCRIPTION ORGANIC FARMING ENVIRONMENTAL MANAGEMENT SYSTEMS CHEMICAL COMPOSITION OF PARSLEY MAIN USES OF PARSLEY 25 ROSEMARY PRODUCTION AND CULTIVATION OF ROSEMARY POST-HARVEST TECHNOLOGY AND FURTHER PROCESSING MAIN USES OF ROSEMARY TOXICOLOGY AND QUALITY CONTROL 26 SAFFRON PRODUCTION AND DISTRIBUTION FUNCTIONAL PROPERTIES AND USES OF SAFFRON 27 THYME CHEMICAL COMPOSITION OF THYME PRODUCTION OF THYME 28 TURMERIC PRODUCTION OF TURMERIC FUNCTIONAL PROPERTIES AND USES OF TURMERIC 29 VANILLA CULTIVATION OF VANILLA HARVESTING AND POST-PRODUCTION ACTIVITIES MAIN PRODUCTS AND FUNCTIONAL PROPERTIES OF VANILLA QUALITY ISSUES AND ADULTERATION CONSERVATION AND ALTERNATIVE METHODS FOR NATURAL VANILLIN PRODUCTION