Culinary Herbs and Spices - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Culinary Herbs and Spices write by Elizabeth I Opara. This book was released on 2021-07-30. Culinary Herbs and Spices available in PDF, EPUB and Kindle. 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
Culinary Herbs & Spices of the World - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Culinary Herbs & Spices of the World write by Ben-Erik van Wyk. This book was released on 2014-09-26. Culinary Herbs & Spices of the World available in PDF, EPUB and Kindle. 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.
Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies
Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies write by Atta-ur-Rahman. This book was released on 2019-08-29. Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies available in PDF, EPUB and Kindle. Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices & Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine.
The New Complete Book of Herbs, Spices, and Condiments
The New Complete Book of Herbs, Spices, and Condiments - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The New Complete Book of Herbs, Spices, and Condiments write by Carol Ann Rinzler. This book was released on 2001. The New Complete Book of Herbs, Spices, and Condiments available in PDF, EPUB and Kindle. Lists over one hundred herbs, spices, and condiments, providing information on their nutritional profile, benefits, possible side effects, chemical makeup, and various uses.
The Encyclopedia of Spices & Herbs
The Encyclopedia of Spices & Herbs - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Encyclopedia of Spices & Herbs write by Padma Lakshmi. This book was released on 2016-10-04. The Encyclopedia of Spices & Herbs available in PDF, EPUB and Kindle. From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice. “A beautiful book by Padma Lakshmi featuring an extensive catalogue and helpful recommendations on how best to use these ingredients to create full-flavored dishes. A great resource for any chef or home cook.” -- Eric Ripert Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City. Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.
