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Table Of Contents

A “SPICY” TALE: A SHORT HISTORY OF THE SPICE TRADE
EARLY USE OF SPICES IN THE AMERICAS
THE ASIAN SPICE EMPORIUM
THE FIRST SPICE TRADERS
SPICE USE IN THE WEST
GREEK AND ROMAN SPICE TRADERS
THE ARAB CONQUEST
SPICE USE IN THE MIDDLE AGES
THE AGE OF EUROPEAN CONQUEST
SPICES IN AMERICA
TRENDS IN FOODS AND SPICES
SPICES AND FLAVORINGS OF POPULAR, AUTHENTIC ETHNIC CUISINES
FUSION AND REGIONAL AMERICAN FLAVORINGS
NATURAL AND ORGANIC SPICE TRENDS
INTRODUCTION
SPICE FORMS AND COMPOSITION
FUNCTIONS OF SPICES
Flavor, Taste, Aroma, and Texture
Coloring
Spices as Preservatives
Spices as Antimicrobials
Spices as Antioxidants
Spices as Medicines
Traditional Medicine
Modern Medicine
SPICE PREPARATION
GLOBAL EQUIPMENT USED IN SPICE PREPARATION
SPICE APPLICATIONS
MARINADES, RUBS, AND GLAZES
SPICE BLENDS, SEASONINGS, AND CONDIMENTS
SPICE DEFINITION AND LABELING
SPICE REGULATIONS
SPICE AUTHENTICITY AND QUALITY CONCERNS
SPICE QUALITY SPECIFICATIONS
MAINTAINING SPICE QUALITY
AJOWAN
ALLSPICE
ANISE/ANISEED
ANNATTO
ASAFOETIDA/ASAFETIDA
BASIL
BAY/LAUREL LEAF
CAPER
CARAWAY
CARDAMOM/CARDAMON
CELERY
CHERVIL
CHILE/CHILI/CHILLI PEPPERS/CHILIES
CHIVES
CINNAMON
CLOVE
CORIANDER (SEED, LEAF CILANTRO)
CUMIN AND BLACK CUMIN
DILL AND DILLWEED
EPAZOTE
FENNEL SEED
FENUGREEK SEED AND LEAF
GINGER
GRAINS OF PARADISE
HORSERADISH
JUNIPER
KAFFIR LIME (LEAF AND FRUIT)
KARI (OR CURRY) LEAF
LAVENDER
MACE
MARJORAM
marjoram
MINTS: SPEARMINT AND PEPPERMINT
MUSTARD
MYRTLE
NIGELLA
NUTMEG
ONION
OREGANO
PAPRIKA
PARSLEY
POPPY SEED
ROSEMARY
SAFFRON
SAGE
SASSAFRAS
SAVORY
SCREW-PINE LEAF/PANDANUS/PANDAN LEAF
SESAME SEED
SICHUAN OR SZECHWAN PEPPER/FAGARA
SORREL
STAR ANISE
SUMAC
TAMARIND
TARRAGON
THYME
ROOT/TUBER/RHIZOME FLAVORINGS
FLOWER FLAVORINGS
WRAPPER FLAVORINGS
SEAFOOD FLAVORINGS
FRUIT FLAVORINGS
VEGETABLE FLAVORINGS
LEGUME FLAVORINGS
NUT FLAVORINGS
SWEET AND BITTER FLAVORINGS
FLAVORINGS FROM PREPARATION AND COOKING TECHNIQUES
LATIN AMERICAN SPICE BLENDS
Mexico
Caribbean
Central America
South America
ASIAN SPICE BLENDS
REGIONAL CUISINES OF ASIA
South Asia
Southeast Asia
East Asia
POPULAR EAST ASIAN SPICE BLENDS
POPULAR SOUTH ASIAN SPICE BLENDS
POPULAR SOUTHEAST ASIAN SPICE BLENDS
MEDITERRANEAN SPICE BLENDS
REGIONAL CUISINES OF THE MEDITERRANEAN
Spain
France
Italy
The Middle East
Greece, Turkey, Armenia, Iran, and Cyprus
POPULAR MEDITERRANEAN SPICE BLENDS
Spanish Spice Blends
French Spice Blends
Italian Spice Blends
North African Spice Blends
CARIBBEAN SPICE BLENDS
REGIONAL CUISINES OF THE CARIBBEAN
POPULAR CARIBBEAN SPICE BLENDS
AFRICAN SPICE BLENDS
REGIONAL CUISINES OF AFRICA
POPULAR AFRICAN SPICE BLENDS
NORTH AMERICAN SPICE BLENDS
POPULAR REGIONAL CUISINES OF NORTH AMERICA
POPULAR NORTH AMERICAN REGIONAL SPICE BLENDS
GLOBAL SPICE BLENDS
POPULAR GLOBAL SPICE BLENDS
Bibliography
Index
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HandBook of Spices, Seasonings and Flavorings

HandBook of Spices, Seasonings and Flavorings

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Published by essamtech

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Published by: essamtech on Nov 13, 2011
Copyright:Attribution Non-commercial

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