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Handbook of spices, seasonings and flavorings

Author: Susheela Raghavan Uhl
Publisher: Boca Raton : CRC Press, cop. 2007.
Edition/Format:   Print book : English : 2nd edView all editions and formats
Summary:

A reference on spices, herbs, and seasonings, this edition explains trends in the marketplace and provides a functional approach to creating flavors and seasonings for foods and beverages. It also  Read more...

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Document Type: Book
All Authors / Contributors: Susheela Raghavan Uhl
ISBN: 084932842X 9780849328428
OCLC Number: 470390995
Notes: Bibliogr. p. 305-308.
Description: 1 vol. (330 p.-[8] p. de pl.) : ill. ; 25 cm
Contents: SPICES IN HISTORY "Spicy" Tale: A Short History of the Spice Trade TRENDS IN THE WORLD OF SPICES TODAY Trends in Foods and Spices Understanding and Effectively Meeting the Growing Demand for Authenticity Spices and Flavorings of Popular Authentic Ethnic Cuisines Fusion and Regional American Flavorings FORMS, FUNCTIONS AND APPLICATIONS OF SPICES Introduction Spice Forms, Properties and Composition Spice Functions Spice Preparation Spice Applications SPICE LABELING, STANDARDS, REGULATIONS AND QUALITY SPECIFICATIONS Spice Labeling Spice Standards Spice Regulations Spice Quality and Specifications A TO Z SPICES Ajowan. Allspice. Anise/Aniseed. Annatto/Achiote. Asafoetida/Asafetida. Basil. Bay/Laurel Leaf. Caper. Caraway. Cardamom/Cardamon. Celery. Chervil. Chile Peppers/Chilies. Chives. Cinnamon. Clove. Coriander(Seed and Leaf/Cilantro). Cumin and Black Cumin. Dill and Dillweed. Epazote. Fennel Seed. Fenugreek (Seed and Leaf). Galangal/Galangale/Galingale. Garlic . Ginger. Grains of Paradise. Horseradish. Juniper. Kaffir Lime. (Leaf and Fruit). Kari Leaf. Lavender. Lemon Balm. Lemon Verbena. Lemongrass. Lovage. Mace. Marjoram. Mints: Spearmint and Peppermint. Mustard. Myrtle. Nigella. Nutmeg. Onion. Oregano. Paprika. Parsley. Peppers: Black, White, Green, Long/Pippali. Cubeb, Negroand Tasmanian. Poppy Seed. Rosemary. Saffron. Sage. Sassafras . Savory. Screw-Pine Leaf/Pandanus or Pandan Leaf. Sesame Seed. Sorrel. Star Anise. Sumac . Szechwan or Sichuan Pepper/ Fagara. Tamarind. Tarragon. Thyme. Turmeric/Tumeric. Wasabi. Watercress. Zedoary. EMERGING FLAVOR CONTRIBUTORS Introduction Root/Rhizome Flavorings Flowers Wrappers Seafood Flavorings Fruit Flavorings Vegetable Flavorings Legume Flavorings Nut Flavorings Sweet and Bitter Flavorings-Vanilla, Coffee, Cocoa Preparation and Cooking Techniques in Ethnic Cuisines EMERGING SPICE BLENDS AND SEASONINGS Introduction Latin American Spice Blends Asian Spice Blends Mediterranean Spice Blends Caribbean Spice Blends African Spice Blends North American Spice Blends Global Spice Blends SPICE BLEND OR SEASONING FORMULATIONS Introduction Mexican Red Mole Blend Jamaican Jerk Seasoning Brazilian Pineapple Seasoning Moroccan Seasoning Vietnamese Nuoc Mam Cham Seasoning Thai Red Curry Blend South Indian Spice Blend for Lentil/Dhal Curry Bibliography Index
Responsibility: Susheela Raghavan.
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