Culinary Herbs and Spices

A Global Guide

Elizabeth I Opara, Magali Chohan

• Publisher: Royal Society of Chemistry
• Year: 2021
• Print ISBN:
  9781839161568
• eBook ISBN:
  9781839163258
• Edition: 1
• Topic: Art
• Subtopic: Alternative & Complementary Medicine

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.

Table of contents

• Cover
• Half Title
• Title
• Copyright
• Preface
• Glossary
• Contents
• Chapter 1 An Introduction to Culinary Herbs and Spices: A Global Guide
• Chapter 2 Allspice – Jamaican Pepper, Pimenta, Newspice (Pimenta dioica, Pimenta officinalis Lindl)
• Chapter 3 Basil – Sweet Basil, Common Basil, Thai Basil, Tropical Basil (Ocimum basilicum)
• Chapter 4 Bay Leaf (Laurus nobilis)
• Chapter 5 Black Pepper (Piper nigrum L)
• Chapter 6 Caraway (Carum carvi)
• Chapter 7 Cardamom – Small Cardamom, Green Cardamom, True Cardamom, Ceylon Cardamom, Malabar Cardamom (Elettaria cardamomum)
• Chapter 8 Chives (Allium schoenoprasum)
• Chapter 9 Cinnamon: Cinnamomum verum (syn Cinnamomum zeylanicum), Cinnamomum cassia (syn Cinnamomum aromaticum), Cinnamomum burmanni, Cinnamomum loureiroi
• Chapter 10 Clove (Syzygium aromaticum, Eugenia aomaticum, Eugenia caryophyllata)
• Chapter 11 Coriander or Cilantro Coriander/Chinese Parsley (Coriandrum sativum)
• Chapter 12 Cumin (Cuminum cyminum)
• Chapter 13 Dill (Anethum graveolens, Anethum foeniculum, Peucedanum graveolens, Anethum sowa)
• Chapter 14 Fennel (Foeniculum vulgare)
• Chapter 15 Fenugreek (Trigonella foenum-graecum)
• Chapter 16 Ginger (Zingiber officinale)
• Chapter 17 Lemon Grass (Cymbopogon citratus/Cymbopogon flexuosus)
• Chapter 18 Mint – Mentha piperita (Peppermint), Mentha spicata (Spearmint), Mentha aquatica (Water Mint), Mentha arvensis (Corn, Field, Wild Mint, Japanese Mint, Marsh Mint)
• Chapter 19 Nutmeg (Myristica fragrans)
• Chapter 20 Oregano – Oregano/Mediterranean Oregano (Origanum vulgare) and Mexican Oregano (Lippia graveolens, Lippia palmeri, Hedeoma patens, Poliomintha longiflora)(Also Referred to as Rosemary Mint)
• Chapter 21 Paprika (Capsicum annuum or Capsicum tetragonum)
• Chapter 22 Parsley (Petroselinum crispum/Petroselinum Hortense/Petroselinum sativum)
• Chapter 23 Rosemary (Rosmarinus officinalis syn, Salvia rosmarinus)
• Chapter 24 Saffron (Crocus sativus var. kashmiriana)
• Chapter 25 Sage/Common Sage (Salvia officinalis)
• Chapter 26 Star Anise/Chinese Anise (Illicium Verum)
• Chapter 27 Sumac (Rhus Coriaria L., Rhus glabra L., Rhus typhina L.)
• Chapter 28 Sweet Marjoram (Origanum majorana/marjorama hortensis)
• Chapter 29 Tarragon (Artemisia dracunculus)
• Chapter 30 Thyme (Thymus vulgaris)
• Chapter 31 Turmeric (Curcuma longa, Curcuma domestica)
• Subject Index