World Spice Plants

Despite their long tradition spices are subject to international modern scientific research. This has made it necessary to disseminate knowledge to a large audience of interest. The book addresses this need by informing the reader about the complex worldwide use of spice plants.

The many spice and aromatic plants are arranged in alphabetical order of their botanical relevance. It includes all species which have been cultivated for the above purposes. It also covers species whose usage has long ceased or which are used only rarely or have become wild. In this respect the author has aimed at comprehensiveness. In total over 1400 plants have been collated.

The very extensive register of literature has been designed to facilitate intensive study of a specific plant or spice. Works both on botany and agriculture, and on chemistry, pharmacodynamics and usage have been considered.

The book is aimed principally at spice and aroma experts, pharmacists, botanists and interested lay persons. But the author also had in mind food chemists, dieticians and agricultural scientists, for whom botany, chemistry and pharmacological aspects may be of interest. It is hoped that those occupied in the spice and aroma industry involved in creating spice blends and the like will also take inspiration from the book.

Details of 1400 spice plants from around the world Both common and scientific names Full details of geographical distribution of plants and their usage in food preparation Very extensive register of specialist literature Alphabetical arrangement of entries for quick reference Approx. 100 full-color photographs

Texte du rabat

This book addresses the need to disseminate scientific knowledge of the complex world of spice plants to a wide audience of interest. It considers the economic usage of spices in several forms, as an ingredient for adding flavor, as a pot herb and as an additive for condiments such as ketchup, and mustard. Designed as a work of reference, it offers an easy to use systematic listing of international nomenclature.

The book is aimed primarily at aroma experts in both science and industry, but also botanists, pharmacists, food chemists and dieticians will take inspiration from the book, which is also illustrated by around 100 full color photographs.

• Comprehensive listing of over 1400 plants

• Plant nomenclature from around the world

• Arranged alphabetically for ease of reference

• Exhaustive register of relevant literature for further reading

Contenu
1400 spice plants with their usage, parts used, scientific and common names in many languages and geographical distribution arranged in A-Z format, together with an extensive list of relevant specialist literature.