Handbook.of.Herbs.and.Spices.Volume.2.eBook-EEn
Handbook of herbs and spices 2004, Woodhead Publishing Ltd
Related titles from Woodhead’s food science, technology and nutrition list:Handbook of herbs and spices Volume 1 (ISBN 1 85573 562 8)Herbs and spices are among the most versatile and widely used ingredients in foodprocessing. As well as their traditional role in flavouring and colouring foods, they havebeen increasingly used as natural preservatives and for their potential health-promotingproperties, for example as antioxidants. Edited by a leading authority in the field, and witha distinguished international team of contributors, the Handbook of herbs and spicesprovides an essential reference for manufacturers wishing to make the most of theseimportant ingredients. A first group of chapters looks at general issues including qualityindices for conventional and organically produced herbs, spices and their essential oils. Themain body of the handbook consists of over twenty chapters covering key spices and herbsfrom aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Chapters coverkey issues from definition and classification to chemical structure, cultivation and postharvest processing, uses in food processing, functional properties, regulatory issues, qualityindices and methods of analysis.Antioxidants in food (ISBN 1 85573 463 X)Antioxidants are an increasingly important ingredient in food processing, as they inhibit thedevelopment of oxidative rancidity in fat-based foods, particularly meat, dairy products andfried foods. Recent research suggests that they play a role in limiting cardiovascular diseaseand cancers. This book provides a review of the functional role of antioxidants and discusseshow they can be effectively exploited by the food industry, focusing on naturally occurringantioxidants in response to the increasing consumer scepticism over synthetic ingredients.Natural antimicrobials for the minimal processing of foods (ISBN 1 85573 669 1)Consumers demand food products with fewer synthetic additives but increased safety andshelf-life. These demands have increased the importance of natural antimicrobials whichprevent the growth of pathogenic and spoilage micro-organisms. Edited by a leading expertin the field, this important collection reviews the range of key antimicrobials together withtheir applications in food processing. There are chapters on antimicrobials such as nisin andchitosan, applications in such areas as postharvest storage of fruits and vegetables, and waysof combining antimicrobials with other preservation techniques to enhance the safety andquality of foods.Details of these books and a complete list of Woodhead’s food science, technology andnutrition titles can be obtained by: visiting our web site at www.woodhead-publishing.com contacting Customer Services (e-mail: sales@woodhead-publishing.com; fax: 44 (0)1223 893694; tel.: 44 (0) 1223 891358 ext.30; address: Woodhead Publishing Ltd,Abington Hall, Abington, Cambridge CB1 6AH, England)Selected food science and technology titles are also available in electronic form. Visit ourweb site (www.woodhead-publishing.com) to find out more.If you would like to receive information on forthcoming titles in this area, please send youraddress details to: Francis Dodds (address, tel. and fax as above; e-mail: francisd@woodheadpublishing.com). Please confirm which subject areas you are interested in. 2004, Woodhead Publishing Ltd
Handbook of herbs and spicesVolume 2Edited byK. V. PeterCRC PressBoca Raton Boston New York Washington, DCCambridge England 2004, Woodhead Publishing Ltd
Published by Woodhead Publishing Limited, Abington Hall, AbingtonCambridge CB1 6AH, Englandwww.woodhead-publishing.comPublished in North America by CRC Press LLC, 2000 Corporate Blvd, NWBoca Raton FL 33431, USAFirst published 2004, Woodhead Publishing Ltd and CRC Press LLC 2004, Woodhead Publishing LtdThe authors have asserted their moral rights.This book contains information obtained from authentic and highly regarded sources. Reprintedmaterial is quoted with permission, and sources are indicated. Reasonable efforts have been made topublish reliable data and information, but the authors and the publishers cannot assume responsibilityfor the validity of all materials. Neither the authors nor the publishers, nor anyone else associated withthe publication, shall be liable for any loss, damage or liability directly or indirectly caused or allegedto be caused by this book.Neither this book nor any part may be reproduced or transmitted in any form or by any means,electronic or mechanical, including photocopying, microfilming and recording, or by any informationstorage or retrieval system, without permission in writing from the publishers.The consent of Woodhead Publishing and CRC Press does not extend to copying for generaldistribution, for promotion, for creating new works, or for resale. Specific permission must be obtainedin writing from Woodhead Publishing or CRC Press for such copying.Trademark notice: Product or corporate names may be trademarks or registered trademarks, and areused only for identification and explanation without intent to infringe.British Library Cataloguing in Publication DataA catalogue record for this book is available from the British Library.Library of Congress Cataloging in Publication DataA catalog record for this book is available from the Library of Congress.Woodhead Publishing ISBN 1 85573 721 3 (book) 1 85573 835 X (e-book)CRC Press ISBN 0-8493-2535-8CRC Press order number: WP2535The publisher’s policy is to use permanent paper from mills that operate a sustainable forestry policy,and which have been manufactured from pulp which is processed using acid-free and elementarychlorine-free practices. Furthermore, the publisher ensures that the text paper and cover board usedhave met acceptable environmental accreditation standards.Typeset by Ann Buchan (Typesetters), Middx, EnglandPrinted by TJ International, Padstow, Cornwall, England 2004, Woodhead Publishing Ltd
ContentsList of contributors1 IntroductionK. V. Peter, Kerala Agricultural University, India and K. Nirmal Babu,Indian Institute of Spices Research, India1.1Introduction to herbs and spices1.2Uses of herbs and spices1.3Active plant constituents1.4The structure of this book1.5ReferencesPart I General issues2 The functional role of herbal spicesM. R. Shylaja and K. V. Peter, Kerala Agricultural University, , consumption and processing2.4Functional properties2.5Sources of further information3 Herbs and spices and antimicrobialsC. C. Tassou, National Agricultural Research Foundation, Greece, and G.-J.E. Nychas and P. N. Skandamis, Agricultural University of Athens, Greece3.1Introduction3.2Barriers to the use of herb and spice essential oils as antimicrobialsin foods3.3Measuring antimicrobial activity3.4Studies in vitro3.5Applications in food systems3.6Mode of action and development of resistance3.7Legislation 2004, Woodhead Publishing Ltd
viContents3.83.9Future prospects and multifactorial preservationReferences4 Screening for health effects of herbsR. Rodenburg, TNO Pharma, The Netherlands4.1Introduction4.2Types of assays4.3Throughput vs content assays4.4Assay quality4.5Screening bio-active compounds4.6Screening experiments for anti-inflammatory properties4.7Future trends4.8Sources of further information4.9References5 Under-utilized herbs and spicesP. N. Ravindran and Geetha S. Pillai, Centre for Medicinal Plants Research,India and K. Nirmal Babu, Indian Institute of Spices Research, India5.1Introduction5.2Sweet flag5.3Greater galangal5.4Angelica5.5Horseradish5.6Black caraway5.7Capers5.8Asafoetida5.9Hyssop5.10 Galangal5.11 Betel vine5.12 Pomegranate5.13 Summer savory5.14 Winter savory5.15 Other5.16 ReferencesPart IIParticular herbs and spices6 AjowanS. K. Malhotra and O. P. Vijay, National Research Centre on Seed Spices,India6.1Introduction and description6.2Production6.3Cultivation6.4Chemical structure6.5Main uses in food processing6.6Functional properties and toxicity6.7Quality issues6.8References 2004, Woodhead Publishing Ltd
Contents7 AllspiceB. Krishnamoorthy and J. Rema, Indian Institute of Spices Research, India7.1Introduction and description7.2Production and trade7.3Chemical composition7.4Cultivation7.5Uses7.6Functional properties7.7Quality issues and adulteration7.8References8 ChervilA. A. Farooqi and K. N. Srinivasappa, University of Agricultural Sciences,India8.1Introduction and description8.2Cultivation and production technology8.3Uses8.4Sources of further information9 CorianderM. M. Sharma and R.K. Sharma, Rajasthan Agricultural University, India9.1Introduction and description9.2Origin and distribution9.3Chemical composition9.4Cultivation and post-harvest practices9.5Uses9.6Diseases, pests and the use of pesticides9.7Quality issues9.8Value addition9.9Future research trends9.10 ReferencesAppendix IAppendix II10 GeraniumM. T. Lis-Balchin, South Bank University, UK10.1 Introduction10.2 Chemical composition10.3 Production and cultivation10.4 Main uses in food processing and perfumery10.5 Functional properties10.6 Quality issues and adulteration10.7 References11 LavenderM. T. Lis-Balchin, South Bank University, UK11.1 Introduction11.2 Chemical composition11.3 Production 2004, Woodhead Publishing Ltdvii
viiiContents11.411.511.611.7Uses in food processing, perfumery and paramedical spheresFunctional properties and toxicityQuality issues and adulterationReferences12 MustardJ. Thomas, K. M. Kuruvilla and T. K. Hrideek, ICRI Spices Board, India12.1 Introduction and description12.2 Chemical composition12.3 Production and cultivation12.4 Uses12.5 Properties12.6 Quality specifications12.7 References13 NigellaS. K. Malhotra, National Research Centre on Seed Spices, India13.1 Introduction and description13.2 Chemical structure13.3 Cultivation13.4 Main uses in food processing13.5 Functional properties and toxicity13.6 Quality specifications and adulteration13.7 References14 OreganoS. E. Kintzios, Agricultural University of Athens, Greece14.1 Introduction and description14.2 Chemical structure14.3 Production and cultivation14.4 Main uses in food processing and medicine14.5 Functional properties14.6 Quality specifications and commercial issues14.7 References15 ParsleyD. J. Charles, Frontier Natural Products, USA15.1 Introduction and description15.2 Chemical composition15.3 Production and cultivation15.4 Organic farming15.5 General uses15.6 Essential oils and their physicochemical properties15.7 References16 RosemaryB. Sasikumar, Indian Institute of Spices Research, India16.1 Introduction and description16.2 Chemical composition16.3 Production and cultivation 2004, Woodhead Publishing Ltd
Contents16.416.516.616.716.8Post-harvest technologyUsesToxicology and diseaseConclusionReferences17 SesameD. M. Hegde, Directorate of Oilseeds Research, India17.1 Introduction17.2 Chemical composition17.3 Production17.4 Processing17.5 Uses17.6 Future research needs17.7 References18 Star aniseC. K. George, Peermade Development Society, India18.1 Introduction, morphology and related species18.2 Histology18.3 Production and cultivation18.4 Main uses18.5 References19 ThymeE. Stahl-Biskup, University of Hamburg, Germany and R. P. Venskutonis,Kaunas University of Technology, Lithuania19.1 Introduction19.2 Chemical structure19.3 Production19.4 Main uses in food processing19.5 Functional properties and toxicity19.6 Quality specifications and issues19.7 References20 VanillaC. C. de Guzman, University of the Philippines Los Baños, Philippines20.1 Introduction and description20.2 Production and trade20.3 Cultivation20.4 Harvesting, yield and post-production activities20.5 Uses20.6 Vanilla products20.7 Functional properties20.8 Quality issues and adulteration20.9 Improving production of natural vanillin20.10 Future outlook20.11 References 2004, Woodhead Publishing Ltdix
Contributors(* main point of contact)Chapter 1Chapter 3Professor K. V. Peter*Kerala Agricultural UniversityKAU – PO, VellanikkaraThrissur, Kerala StateIndia – 680656Dr C. C. TassouNational Agricultural Research FoundationInstitute of Technology of AgriculturalProductsS Venizelou 1Lycovrisi 14123GreeceTel: 0487 2370034Fax: 0487 2370019E-mail: vckau@sancharnet.inkvptr@yahoo.comDr K. Nirmal BabuIndian Institute of Spices ResearchCalicut – 673 012IndiaTel: 0495 2731410Fax: 0495 2730294E-mail: nirmalbabu30@hotmail.comChapter 2Tel: 30 210 2845940Fax: 30 210 2840740E-mail: microlab.itap@nagref.grProfessor G.-J. E. Nychas* andDr P. N. SkandamisAgricultural University of AthensDepartment of Food Science andTechnologyIera Odos 75Athens 11855GreeceM. R. Shylaja and Professor K. V. Peter*Kerala Agricultural UniversityP O KAU 680656, VellanikkaraThrissur, Kerala StateIndia – 680656Tel/Fax: 30 10 529 4693E-mail: gjn@aua.grTel: 0487 2370034Fax: 0487 2370019E-mail: il.comDr R. RodenburgTNO PharmaUtrechtseweg 483704HE ZeistThe Netherlands 2004, Woodhead Publishing LtdChapter 4
ContributorsTel: 31 30 6944844Fax: 31 30 6944845E-mail: pharma-office@pharma.tno.nlChapter 5P. N. Ravindran* and G. S. PillaiCentre for Medicinal Plants ResearchArya Vaidya SalaKottakkal – 676 503KeralaIndiaTel: 0483 2743430Fax: 0483 2742572/2742210E-mail: avscmpr@sify.comavscmpr@yahoo.co.inDr K. Nirmal BabuIndian Institute of Spices ResearchCalicut – 676 012IndiaChapter 8Dr A. A. Farooqi* and K. N. SrinivasappaDivision of HorticultureUniversity of Agricultural SciencesGKVKBangaloreIndiaE-mail: azharfarooqi@sify.comChapter 9Dr M. M. Sharma* and Dr R. K. SharmaRajasthan Agricultural UniversityBikanerIndiaE-mail: mmohanrau@yahoo.comChapter 10Tel: 0495 2731410Fax: 0495 2730294E-mail: nirmalbabu30@hotmail.comDr M. T. Lis-BalchinSchool of Applied ScienceSouth Bank University103 Borough RoadLondon SE1 0AAChapter 6E-mail: lisbalmt@lsbu.ac.ukDr S. K. Malhotra* and Dr O. P. VijayNational Research Centre on Seed SpicesAjmer – 305 206RajasthanIndiaTel: 91 145 2680955Fax: 91 145 2443238E-mail: malhotraskraj@yahoo.comxiChapter 11Dr M. T. Lis-BalchinSchool of Applied ScienceSouth Bank University103 Borough RoadLondon SE1 0AAE-mail: lisbalmt@lsbu.ac.ukChapter 7Mr B. Krishnamoorthy* and Dr J. RemaIndian Institute of Spices ResearchCalicut 673 012KeralaIndiaE-mail: co.in 2004, Woodhead Publishing LtdChapter 12Dr J. Thomas*, K. M. Kuruvilla andT. K. HrideekICRI Spices BoardKailasanadu POKerala, India – 685 553E-mail: jtkotmala@hotmail.com
xiiContributorsChapter 13Chapter 17Dr S. K. MalhotraNational Research Centre on Seed SpicesAjmer – 305 206RajasthanIndiaDr D. M. HegdeDirectorate of Oilseeds ResearchRajendranagarHyderabad – 500 030Andhra PradeshIndiaTel: 91 040 24015222Fax: 91 040 24017969Tel: 91 145 2680955Fax: 91 145 2443238E-mail: malhotraskraj@yahoo.comE-mail: dmhegde@rediffmail.comChapter 14Chapter 18Professor S. KintziosLaboratory of Plant PhysiologyAgricultural University of AthensIera Odos 7511855 AthensGreeceC.K. GeorgePeermade Development SocietyPost Box 11Peermade – 685531Idukki Dist.KeralaIndiaTel: 3210 5294292Fax: 3210 5294286E-mail: skin@aua.grE-mail: ckgeorge@vsnl.comChapter 19Chapter 15Dr D. J. CharlesFrontier Natural Products Co-op3021 78th StreetNorway, IA52318USAE-mail: denys.charles@frontiercoop.comProfessor E. Stahl-Biskup*University of HamburgInstitute of PharmacyDepartment of Pharmaceutical Biology andMicrobiologyBundesstrasse 45D-20146 HamburgGermanyChapter 16Tel: 49 (0)40 42838 3896Fax: 49 (0)40 42838 3895E-mail: elisabeth.stahl-biskup@uni-hamburg.deDr B. SasikumarIndian Institute of Spices ResearchMarikunnu (PO)Calicut – 673 012KeralaIndiaProfessor R. P. VenskutonisHead of Department of Food TechnologyRadvilenu pl. 19KaunasLT – 3028LithuaniaTel: 91 495 2731410Fax: 91 495 2730294Email: bhaskaransasikumar@yahoo.comTel: 370 37 456426Fax: 370 37 456647E-mail: rimas.venskutonis@ktu.lt 2004, Woodhead Publishing Ltd
ContributorsChapter 20Dr C. C. de GuzmanDepartment of HorticultureCollege of AgricultureUniversity of the Philippines Los BañosLos Baños 2004, Woodhead Publishing LtdLaguna 4031PhilippinesTel: (63-49) 536 2448Fax: (63-49) 536 2478E-mail: tanchodg@lb.msc.net.phxiii
1IntroductionK. V. Peter, Kerala Agricultural University, India and K. Nirmal Babu,Indian Institute of Spices Research, India1.1 Introduction to herbs and spicesThe history of herbs and spices is as long as the history of mankind. People have used theseplants since earliest times. No other commodity has played a more pivotal role in thedevelopment of modern civilization as spices. The lives of people and plants are moreentwined than is often realized. Some herbs have the power to change our physiologicalfunctioning, they have revolutionized medicine, created fortunes for those who grow,process and treat them, and in many cases have assumed social and religious significance.Herbs have changed the course of history and in economic terms have greater importance asingredients in food and medicine, perfumery, cosmetics and garden plants. The knowledgeof herbs has been handed down from generation to generation for thousands of years(Brown, 1995). Wars have been fought and lands conquered for the sake of these plants.Even today we continue to depend on herbs and spices for many of our newest medicines,chemicals and flavours and they are used in culinary preparations, perfumery and cosmetics.Many medicinal herbs are also food, oil and fibre plants and have always been grown for arange of purposes (Parry, 1969; Rosengarten, 1973; Andi et al., 1997).The term ‘herb’ has more than one definition. In the most generally accepted sense,herbs are plants valued for their medicinal and aromatic properties and are often grownand harvested for these unique properties. Some of the earliest of herb gardens wereplanted about 4000 years ago in Egypt. Herb growing was often associated with temples,which required herbs and sacred flowers for daily worship and rituals. Both horticultureand botany began with the study of herbs. The earliest gardens were herb gardens. Thepresent-day concept of a herb garden has developed largely from ancient Egyptian,Christian and Islamic traditions. In most parts of the world, herbs are grown mainly asfield crops or on a small scale as a catch-crop among vegetables and ornamentals as theywere thousands of years ago. The cultivation requirements of some of the most importantherbs are given in Table 1.1. 2004, Woodhead Publishing Ltd
2Handbook of herbs and sTable 1.1Cultivating requirements and usesPlantPropagationCommon usesAniseAnnual. Seeds are sown in a dry, lightsoil in early summer. Seedlings shouldbe thinned to inches apart. Anise needs120 frost-free days to produce fullyripened seed heads.The aromatic seeds are used incooking, in pot-pourris and in somesimple home remedies.BasilPerennial. Grows easily from seed. It isThe leaves are a classic complement tofrost sensitive. Basil needs medium-rich, tomatoes; they are also used to flavourwell-drained soil and full sun. Pinch offsalads, sauces and vegetables.tips and flower buds to promote bushiness.Chervil(Anthriscuscerefolium)Annual and resembles parsley. Seeds aresown in spring. Thin to 15 cm (6 inches)apart. Likes moist, well-drained soil andpartial shade. Will self-sow.The leaves, with their delicate aniselike flavour, are often used in soupsand salads.LavenderPerennial, with many varieties. Englishlavender is the hardiest. Mulch it overthe winter. Propagation is easiest by rootdivision. Likes full sun and alkaline,gravelly soil.Grown for its fragrance in the gardenand to be used in pot-pourris andsachets.OreganoPerennial. Prefers well-drained, slightlyalkaline soil and full sun. Propagate byseed, root division or cuttings.The leaves are a favorite seasoning forpizza and other Italian dishes.Parsley(Petroselinumcrispum)Biennial, us
2 The functional role of herbal spices M. R. Shylaja and K. V. Peter, Kerala Agricultural University, India 2.1 Introduction 2.2 Classification 2.3 Production, consumption and processing 2.4 Functional properties 2.5 Sources of further information 3 Herbs and spices and antimicrobials
Nigerian culinary herbs and spices have shown high potential as functional ingredients in traditional snacks (Mann, 2011), . The functional and nutraceutical components in common herbs and spices and their health benefits are shown in Table 3. . Antioxidants isolated from selected herbs and spices. Source: Leja and Czaczyk, (2016).
Herb Growing Handbook Herbs are plants that are used as avoring agents. The common herbs used in cooking are referred to as culinary herbs. Mild or savory herbs impart a delicate avor to foods while the stronger or pungent herbs add zest to foods. A number of additional herbs are used for medicinal purposes. This publication, however, deals
economic botany and other related courses. Keywords: Preliminary, Checklist, Spices, Culinary herbs, Jos Plateau State, I. Introduction Spices and culinary herbs can be categorized as part of economically important plants that are widely used by human beings and a variety of these pl
What are herbs and spices? Plant products that are added to food or drink to provide flavor Herbs: Generally herbaceous part of plant: leaves or stems, fresh or dried Spices: dry seeds, fruits, bark, roots
Ethiopia grows over 23 culinary and aromatic herbs and over 100 medicinal herbs that are currently on use at commercial scale. The annual production of major edible herbs in Ethiopia is estimated to be over 10,000MT. The top three herbs produced in the country are Basil, Rue and Koseret. Herbs like Rosemary, Chives and Parsley are the most popular
dried herbs is about three to four times stronger than fresh herbs. To substitute dried herbs for fresh in a recipe, use 1/4 to 1/3 as much. These amounts can be used as guidelines: 1/4 teaspoon dried powdered herbs 1 tsp. dried whole/crumbled 1 tablespoon fresh chopped herbs Chopping leaves finely will create more cut surface and allow .
perennial herbs * Asclepiastuberosa butterfly weed perennial herbs * Asclepias verticillata whorled milkweed perennial herbs Aster tataricus Jin‐Dai (lavender‐blue) tatarian aster perennial herbs Astilbe x arendsii Peach Blossom (peach‐pink) false spirea perennial herbs * Baptisia australis blue false indigo perennial herbs Baptista hybrid Decadence Lemon Meringue (lemon
Joining Tables Together 196 Using Logical Operators 198 MySQL Functions 199 Accessing MySQL via phpMyAdmin 199 Windows Users 199 OS X Users 201 Linux Users 201
