Handbook of spices, seasonings, and flavorings. (©2007)

• Record Type: Book
• Further Information: Note: Susheela Raghavan.
• Other Names: Raghavan, Susheela
• Contents: SPICES IN HISTORY ; “Spicy” Tale: A Short History of the Spice Trade TRENDS IN THE WORLD OF SPICES TODAY ; Trends in Foods and Spices ; Understanding and Effectively Meeting the Growing Demand for Authenticity ; Spices and Flavorings of Popular Authentic Ethnic Cuisines; Fusion and Regional American Flavorings FORMS, FUNCTIONS AND APPLICATIONS OF SPICES ; Introduction ; Spice Forms, Properties and Composition ; Spice Functions ; Spice Preparation ; Spice Applications SPICE LABELING, STANDARDS, REGULATIONS AND QUALITY SPECIFICATIONS ; Spice Labeling; Spice Standards; Spice Regulations; Spice Quality and Specifications A TO Z SPICES ; Ajowan. Allspice. Anise/Aniseed. Annatto/Achiote. Asafoetida/Asafetida. Basil. Bay/Laurel Leaf. Caper. Caraway. Cardamom/Cardamon. Celery. Chervil. Chile Peppers/Chilies. Chives. Cinnamon. Clove. Coriander(Seed and Leaf/Cilantro). Cumin and Black Cumin. Dill and Dillweed. Epazote. Fennel Seed. Fenugreek (Seed and Leaf). Galangal/Galangale/Galingale. Garlic . Ginger. Grains of Paradise. Horseradish. Juniper. Kaffir Lime. (Leaf and Fruit). Kari Leaf. Lavender. Lemon Balm. Lemon Verbena. Lemongrass. Lovage. Mace. Marjoram. Mints: Spearmint and Peppermint. Mustard. Myrtle. Nigella. Nutmeg. Onion. Oregano. Paprika. Parsley. Peppers: Black, White, Green, Long/Pippali. Cubeb, Negroand Tasmanian. Poppy Seed. Rosemary. Saffron. Sage. Sassafras . Savory. Screw-Pine Leaf/Pandanus or Pandan Leaf. Sesame Seed. Sorrel. Star Anise. Sumac . Szechwan or Sichuan Pepper/ Fagara. Tamarind. Tarragon. Thyme. Turmeric/Tumeric. Wasabi. Watercress. Zedoary. EMERGING FLAVOR CONTRIBUTORS ; Introduction ; Root/Rhizome Flavorings ; Flowers ; Wrappers ; Seafood Flavorings ; Fruit Flavorings ; Vegetable Flavorings ; Legume Flavorings ; Nut Flavorings ; Sweet and Bitter Flavorings-Vanilla, Coffee, Cocoa ; Preparation and Cooking Techniques in Ethnic Cuisines EMERGING SPICE BLENDS AND SEASONINGS ; Introduction ; Latin American Spice Blends ; Asian Spice Blends ; Mediterranean Spice Blends ; Caribbean Spice Blends ; African Spice Blends ; North American Spice Blends ; Global Spice Blends SPICE BLEND OR SEASONING FORMULATIONS ; Introduction; Mexican Red Mole Blend; Jamaican Jerk Seasoning; Brazilian Pineapple Seasoning; Moroccan Seasoning; Vietnamese Nuoc Mam Cham Seasoning; Thai Red Curry Blend; South Indian Spice Blend for Lentil/Dhal Curry; Bibliography; Index
• Edition: 2nd ed
• Publisher Details: Boca Raton, FL : CRC Press/Taylor & Francis
• Publication Date: 2007
• Copyright Date: 2007
• Extent: 1 online resource (330 pages, [8] pages of plates), illustrations (some color)
• Subjects: 641.3/383; Spices -- Handbooks, manuals, etc; Cooking (Spices); TECHNOLOGY & ENGINEERING -- Food Science; COOKING -- General; Cooking (Spices); Spices; Electronic books; Handbooks and manuals
• Languages: English
• ISBNs: 9781420004366; 1420004360; 9780849328428
• Related ISBNs: 084932842X
• Notes: Note: Includes bibliographical references (pages 305-308) and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.