Culinary Herbs and Spices: A Global Guide, 1st Edition eBook

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Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format. For each culinary herb or spice the following is covered: origin and history of use, including their use in food preservation and for medicinal purposes; nutritional composition; chemistry; sensory properties; adulteration; current and emerging research concerning their bioactive properties and their health promoting and therapeutic potential; safety; and adverse effects. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.

This is a digital product.

Culinary Herbs and Spices: A Global Guide 1st Edition is written by Elizabeth I Opara; Magali Chohan and published by Royal Society of Chemistry. The Digital and eTextbook ISBNs for Culinary Herbs and Spices are 9781839163258, 1839163259 and the print ISBNs are 9781839161568, 1839161566. Additional ISBNs for this eTextbook include 9781839164446.