Culinary Herbs and Spices: A Global Guide

Culinary herbs and spices have been used for centuries for their dietary and medicinal properties. This book covers thirty of the most commonly used culinary herbs and spices, providing information on their origin, history, nutritional composition, chemistry, sensory properties, adulteration, research, safety, and adverse effects. It is a valuable resource for those interested in these foods, plant and food science, nutrition, and the culinary arts.

Format: Hardback
Length: 604 pages
Publication date: 09 August 2021
Publisher: Royal Society of Chemistry

Culinary herbs and spices have been celebrated worldwide for their dietary and medicinal properties for centuries. A mounting body of research is recognizing their health-promoting attributes and therapeutic potential in combating chronic non-communicable diseases such as cancer and type 2 diabetes. The primary objective of this book is to compile the most current knowledge on thirty of the most widely used culinary herbs and spices globally in an accessible dictionary format.

For each culinary herb or spice, the following topics are covered:

Origin and History of Use: This section delves into the historical background and cultural significance of each herb or spice, including their usage in food preservation and for medicinal purposes.

Nutritional Composition: This section provides information on the nutritional value of the herb or spice, including essential vitamins, minerals, and antioxidants.

Chemistry: This section explores the chemical composition of the herb or spice, including their active compounds and their potential biological activities.

Sensory Properties: This section describes the sensory characteristics of the herb or spice, such as their taste, aroma, and color, and how they can enhance the flavor of food.

Adulteration: This section discusses the potential risks of adulteration and contamination of culinary herbs and spices, including the use of synthetic additives and adulterants.

Current and Emerging Research: This section highlights recent research on the bioactive properties and health-promoting and therapeutic potential of culinary herbs and spices. It also explores their potential applications in the treatment of various diseases.

Safety: This section discusses the safety of consuming culinary herbs and spices, including any potential adverse effects or interactions with medications.

Adverse Effects: This section outlines any known adverse effects or side effects associated with the consumption of culinary herbs and spices, including allergic reactions and gastrointestinal issues.

The book serves as a comprehensive resource for individuals with a general interest in these foods, students studying plant and food science and nutrition, and culinary enthusiasts. It provides valuable insights into the culinary world and the potential health benefits of these natural ingredients.

Weight: 1120g
Dimension: 234 x 156 (mm)
ISBN-13: 9781839161568