Spices and Condiments Origin, History and Applications
by Dhale, D. A. & D. A. Patil
ISBN: 9788170358992
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Imprint : Daya Publishing House
Year : 2021
Price : Rs. 8495.00
Biblio : ix+234p., figs., tabls., bib., ind., ind., 23 cm
Author Profile
Dr. D. A. Patil Ex-Dean, Faculty of Science, North Maharashtra University, (Jalgaon, Maharashtra.), Dr. Patil is recipient of several awards and medals including Dr. M.S. Swaminathan Award (1996) and Jivaka Ayurveda Vishwa Samman (2006).<br/> <BR> Dr. D. A. Dhale is Assistant Professor, Post-Graduate Department of Botany, SSVP Sanstha’s L.K. Dr. P.R. Ghogrey Science College, Dhule (Maharashtra).
About The Book
After food, medicine and spices of vegetable origin gained prime importance in human life. The spices vis--vis condiments undoubtedly got more currency even in historical times. The history of wars, voyages, travelogues, trades, discovery of new world and water ways, etc. are all replete with references to them. In modern times, their economic significance increased multifold as they are employed not only because of primary functions but also due to their secondary ones. The worldwide demand for processed foods, integral part of modern way of human life, has further geared up their research. In view of all these, the present authors thought worthwhile to write a book encompassing all these aforesaid perspectives. The first chapter of introduction briefly reviews history of spices, their forms and composition, primary and secondary functions. The spices and condiments used world-over are clubbed under 60 titles. An attempt has been made to focus their origin, history, varieties, chemical constituents, properties and multipurpose uses, with particular emphasis on processed products. Fairly vast and relevant bibliography will be useful for all those interested in this plant group. The book is useful to the students, teachers and research workers in botany, plant sciences, agriculture, pharmacy and medicine. It is hoped useful to the industries of food products, perfumery, medicine and agriculture products, apart from academicians engaged in undergraduate and post-graduate studies.
Table of Contents
Preface v <BR> Part I – Introduction <BR> 1. Introduction 3 <BR> 2. In Search of Spices 4 <BR> 3. Forms and Composition of Spices 8 <BR> 4. Functions of Spices 18 <BR> 5. Medicinal Properties of Spices 25 <BR> Part II – Spices and Condiments <BR> 1. Ajowan 31 <BR> 2. Allspice 33 <BR> 3. Amchur 36 <BR> 4. Anardana 38 <BR> 5. Aniseed 41 <BR> 6. Asafoetida 44 <BR> 7. Balm 46 <BR> 8. Basi l 48 <BR> 9. Black Pepper 51 <BR> 10. Caper 60 <BR> 11. Caraway and Black Caraway 61 <BR> 12. Celeriac 64 <BR> 13. Celery Seed 66 <BR> 14. Chillies 71 <BR> 15. Clar Sage 75 <BR> 16. Clove 76 <BR> 17. Coriander 80 <BR> 18. Cumin Black 84 <BR> 19. Cumin Seed 86 <BR> 20. Curry Leaf 90 <BR> 21. European Dill And Indian Dill 92 <BR> 22. Fennel 96 <BR> 23. Fenugreek 99 <BR> 24. Galangal 104 <BR> 25. Garlic 106 <BR> 26. Ginger 111 <BR> 27. Horse-Radish 116 <BR> 28. Hyssop 118 <BR> 29. I) Cinnamon 120 <BR> II) Jangli-Darchini 124 <BR> III) Tamal Patra (Tejpat) 125 <BR> IV) Tezpat 127 <BR> 30. Japanese Mint 128 <BR> 31. Japanese Star-Anise 130 <BR> 32. Juniper 133 <BR> 33. Kokam 135 <BR> 34. Large Cardamom 138 <BR> 35. Laurel Leaves 141 <BR> 36. Leek and Stone Leek 143 <BR> 37. Long Pepper 146 <BR> 38. Marjoram 148 <BR> 39. Mustard 150 <BR> 40. Myrtle 156 <BR> 41. Nutmeg and Mace 159 <BR> 42. Onion 162 <BR> 43. Origanum 166 <BR> 44. Parsley 168 <BR> 45. Peppermint 171 <BR> 46. Poppy Seed 173 <BR> 47. Rosemary 177 <BR> 48. Saffron 180 <BR> 49. Sage 182 <BR> 50. Savory 185 <BR> 51. Shallot 187 <BR> 52. Spearmint 188 <BR> 53. Star-Anise 190 <BR> 54. Sweet Flag (Calamus) 194 <BR> 55. Tamarind 196 <BR> 56. Tarragon 198 <BR> 57. Thyme 200 <BR> 58. True Cardamom (Small Cardamom) 203 <BR> 59. Turmeric 208 <BR> 60. Vanilla 211 <BR> Bibliography 217 <BR> Index 233
