Minor spices and condiments : global economic potential / Kodoth Prabhakaran Nair.
2021
TX406
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Title
Minor spices and condiments : global economic potential / Kodoth Prabhakaran Nair.
Author
Nair, Kodoth Prabhakaran.
ISBN
9783030822460 (electronic bk.)
303082246X (electronic bk.)
3030822451
9783030822453
303082246X (electronic bk.)
3030822451
9783030822453
Imprint
Cham, Switzerland : Springer, 2021.
Language
English
Description
1 online resource
Other Standard Identifiers
10.1007/978-3-030-82246-0 doi
Call Number
TX406
Dewey Decimal Classification
641.3/383
Summary
Spices can be classified as major spices, like Black pepper, Cardamom, Turmeric, Ginger etc, and minor spices and condiments, and tree spices. This book will discuss exclusively minor spices and condiments. Spices constitute a very important group of agricultural products, which, since antiquity, have been considered indispensable in the culinary art of flavoring foods. The history of spices is very much entwined with the history of mankind. And, some spice crops like Black pepper predominates in the family of spices. In fact, colloquially, it is called King of spices and, another, Cardamom, is called the Queen of spices. There is worthwhile amount of published work, on these in addition to Turmeric and Ginger. Both ISO (International Organization for Standardization) and ISI (Indian Standards Institution) (now BIS (Bureau of Indian Standards)) experts concluded, after considerable deliberations, that there is no clear-cut division between spices and condiments, and, as such, they have been clubbed together. The term Spices and Condiments applies to such natural plant or vegetable products or mixtures, thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods and beverages like soups etc. A detailed survey of published literature proves that there are a number of minor spices, which have tremendous commercial potential, globally. And, an authentic book on these will not only serve as an important guide to the academic community, but, also provide a fillip to industry involved in value addition.
Bibliography, etc. Note
Includes bibliographical references.
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text file
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Source of Description
Online resource; title from PDF title page (SpringerLink, viewed December 3, 2021).
Available in Other Form
Minor spices and condiments.
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Table of Contents
chapter 1: Introduction
chapter 2: Onion
chapter3: Garlic
chapter 4: Leek/stone leek/welsh onion
chapter 5: Ajowan or bishop's weed
chapter 6: Celery seed
chapter 7: Coriander
chapter 8: Cumin seed or safaid jeera
chapter 9: Fenugreek
chapter 10: Mustard
chpater11; Cassia and cumin
chapter 12. Cinnamon or true cinnamon
chapter 13: Clove
chapter 14: Mace or nutmeg
chapter 15: Allspice or pimenta or pimento
chapter 16: Curry leaf
chapter 17: Tamarind
chapter 18: Asafoetida or asafetida
chapter 19: Vanilla.
chapter 2: Onion
chapter3: Garlic
chapter 4: Leek/stone leek/welsh onion
chapter 5: Ajowan or bishop's weed
chapter 6: Celery seed
chapter 7: Coriander
chapter 8: Cumin seed or safaid jeera
chapter 9: Fenugreek
chapter 10: Mustard
chpater11; Cassia and cumin
chapter 12. Cinnamon or true cinnamon
chapter 13: Clove
chapter 14: Mace or nutmeg
chapter 15: Allspice or pimenta or pimento
chapter 16: Curry leaf
chapter 17: Tamarind
chapter 18: Asafoetida or asafetida
chapter 19: Vanilla.