Handbook of Spices, Seasonings, and Flavorings: 2nd Edition (Hardback) book cover

Handbook of Spices, Seasonings, and Flavorings

2nd Edition

By Susheela Raghavan

CRC Press

330 pages | 15 Color Illus. | 1 B/W Illus.

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Hardback: 9780849328428
pub: 2006-10-23
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Description

An A to Z Catalog of Innovative Spices and Flavorings

Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices—forms, varieties, properties, applications, and quality specifications — with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods.

While many reference books on spices include alphabetized descriptions, the similarity between this book and others ends there. More than just a list of spices, this book covers each spice’s varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties, both chemical and sensory, and the culinary information that will aid in product development. She also explains how each spice is used around the world, lists the popular global spice blends that contain the spice, describes each spice’s folklore and traditional medicine usage, and provides translations of each spice’s name in global languages. New to this edition is coverage of spice labeling and a chapter on commercial seasoning formulas.

Going beyond the scope of most spice books, this reference describes ingredients found among the world’s cuisines that are essential in providing flavors, textures, colors, and nutritional value to foods. It explores how these ingredients are commonly used with spices to create authentic or new flavors. The author has created a complete reference book that includes traditionally popular spices and flavorings as well as those that are emerging in the US to create authentic or fusion products. Designed to help you meet the challenges and demands of today’s dynamic marketplace, this book is a complete guide to developing and marketing successful products.

Table of 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

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science