001441041 000__ 04095cam\a2200553\a\4500
001441041 001__ 1441041
001441041 003__ OCoLC
001441041 005__ 20230309004716.0
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001441041 008__ 211130s2021\\\\sz\\\\\\ob\\\\000\0\eng\d
001441041 019__ $$a1286702854$$a1286795436$$a1292517845$$a1294358802
001441041 020__ $$a9783030822460$$q(electronic bk.)
001441041 020__ $$a303082246X$$q(electronic bk.)
001441041 020__ $$z3030822451
001441041 020__ $$z9783030822453
001441041 0247_ $$a10.1007/978-3-030-82246-0$$2doi
001441041 035__ $$aSP(OCoLC)1286660943
001441041 040__ $$aYDX$$beng$$epn$$cYDX$$dGW5XE$$dEBLCP$$dOCLCF$$dDKU$$dOCLCO$$dDCT$$dOCLCQ$$dCOM$$dOCLCO$$dFAU$$dUKAHL$$dOCLCQ
001441041 049__ $$aISEA
001441041 050_4 $$aTX406
001441041 08204 $$a641.3/383$$223
001441041 1001_ $$aNair, Kodoth Prabhakaran.
001441041 24510 $$aMinor spices and condiments :$$bglobal economic potential /$$cKodoth Prabhakaran Nair.
001441041 260__ $$aCham, Switzerland :$$bSpringer,$$c2021.
001441041 300__ $$a1 online resource
001441041 336__ $$atext$$btxt$$2rdacontent
001441041 337__ $$acomputer$$bc$$2rdamedia
001441041 338__ $$aonline resource$$bcr$$2rdacarrier
001441041 347__ $$atext file
001441041 347__ $$bPDF
001441041 504__ $$aIncludes bibliographical references.
001441041 5050_ $$achapter 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.
001441041 506__ $$aAccess limited to authorized users.
001441041 520__ $$aSpices 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.
001441041 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed December 3, 2021).
001441041 650_0 $$aSpices.
001441041 650_0 $$aCondiments.
001441041 650_6 $$aÉpices.
001441041 650_6 $$aCondiments.
001441041 655_7 $$aLlibres electrònics.$$2thub
001441041 655_0 $$aElectronic books.
001441041 77608 $$iPrint version:$$aNair, Kodoth Prabhakaran.$$tMinor spices and condiments.$$dCham, Switzerland : Springer, 2021$$z3030822451$$z9783030822453$$w(OCoLC)1258656273
001441041 852__ $$bebk
001441041 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-82246-0$$zOnline Access$$91397441.1
001441041 909CO $$ooai:library.usi.edu:1441041$$pGLOBAL_SET
001441041 980__ $$aBIB
001441041 980__ $$aEBOOK
001441041 982__ $$aEbook
001441041 983__ $$aOnline
001441041 994__ $$a92$$bISE