^tf. Handbook of herbs and spices. Second edition. Volume 1. Edited by K. V. Peter

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1 Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 227 Handbook of herbs and spices Second edition Volume 1 Edited by K. V. Peter WP WOODHEAD PUBLISHING, ^tf Oxford Cambridge Philadelphia New Delhi

2 Contents Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition xiii xix 1 Introduction to herbs and spices: definitions, trade and applications 1 K. V. Peter, World Noni Research Foundation, India and M. R. Shylaja, Kerala Agricultural University, India 1.1 Definitions Trade in herbs and spices and trends in their use Herbs and spices in traditional medicine Herbs and spices in the food and beverage industries Herbs and spices in the cosmetics and perfumery industries Modern research into the medicinal and nutraceutical properties of herbs and spices Production of quality herbs and spices The structure of this book Sources of further information References 19 Appendix 1 20 Appendix Quality specifications for herbs and spices 25 S. Clemenson, Camstar Ingredients Ltd and Seasoning and Spice Association, UK, M. Muggeridge, Lion Foods, UK and M. Clay, European Spices Association 2.1 Introduction: defining quality Major international quality specifications Product-specific quality parameters World spice organisations 30 Woodhead Publishing Limited, 2012

3 vi Contents 2.5 Quality management system (QMS) Environmental safety: ISO Sources of further information References 40 Appendix 1: Recommended analytical methods 41 3 Quality indices for spice essential oils 42 M. G. Sajilata and R. S. Singhal, Institute of Chemical Technology, India 3.1 Introduction Major chemical constituents of spice essential oils The problem of adulteration Future trends References 52 4 Basil 55 P. Pushpangadan, Amity Institute for Herbal and Biotech Products Development, India, and V. George, Amity Institute of Phytochemistry and Phytomedicine, India 4.1 Introduction: the origin of basil Chemical composition of the basil plant Production of basil Post-harvest handling and production of basil Main uses of basil Functional properties of basil Quality issues and toxicity References 70 5 Bay leaves 73 A. Sharma, J. Singh and S. Kumar, Central Institute of Medicinal and Aromatic Plants (CSIR), India 5.1 Introduction Cultivation, production and processing of bay leaves Chemical composition of bay leaves Functional properties of bay leaves Quality issues References 81 6 Black pepper 86 P. N. Ravindran, Tata Global Beverages, India, and J. A. Kallupurackal, Indian Institute of Spices Research, India 6.1 Introduction Production and international trade of black pepper The black pepper plant and its varieties Cultivation of black pepper Chemical composition of black pepper Quality issues Industrial processing and value addition 99

4 Contents vii 6.8 Functional properties of black pepper Use of black pepper in food Conclusion Source of further information References Capsicum culrivars 116 T. G. Berke, Seminis Vegetable Seeds, USA, and S. C. Shieh, AVRDC: The World Vegetable Center, Taiwan 7.1 Introduction Production of capsicum cultivars Main uses in food processing Functional properties and toxicity Quality issues References Cardamom 131 V. A. Parthasarathy and D. Prasath, Indian Institute of Spices Research, India 8.1 Introduction Classification of cardamom Genetic improvement and varieties Production of cardamom: horticultural technologies and nursery management Production of cardamom: planting and aftercare Harvesting and post-harvest processing Other value-added products from cardamom Chemical structure and characteristics Major uses of cardamom Quality standards and grade specifications Conclusion References Chives 171 H. Chen, Beijing Vegetable Research Centre, China 9.1 Introduction Chemical composition and nutritional value Cultivation and production Varieties References and further reading Cinnamon 182 J. Thomas, Rubber Board, India, and K. M. Kuruvilla, Indian Cardamom Research Institute, India 10.1 Introduction Description of cinnamon Harvesting and production of cinnamon 185 Woodhead Publishing Limited, 2012

5 viii Contents 10.4 Quality issues Main uses in the food industry Functional properties and toxicology References Cloves 197 N. Nurdjannah and N. Bermawie, Indonesian Agency for Agriculture Research and Development (IAARD), Indonesia 11.1 Introduction Production and post-harvest processing Main uses in food processing Functional properties of cloves Toxicology of cloves Quality and regulatory issues References Coriander 216 M. M. Sharma and R. K. Sharma, Swami Keshwananda Rajasthan Agricultural University, India 12.1 Introduction Chemical composition Cultivation of coriander Post-harvest management and processing Main uses of coriander Modem research into the medicinal properties of coriander Quality issues References 244 Appendix Appendix Cumin 250 Gh. Amin, Tehran University of Medical Sciences, Iran 13.1 Introduction Production of cumin Main uses of cumin in food processing Quality specifications Sources of further information Curry leaf 260 /. Salikutty, Kerala Agricultural University, India, K. V. Peter, World Noni Research Foundation, India and M. Divakaran, Providence Women's College, India 14.1 Introduction Cultivation and production of curry leaves Functional properties and uses of curry leaves Conclusion References 272

6 Contents ix 15 Dill 275 R. Gupta, Zandu Pharmaceuticals, India, M, M. Anwer and Y. K. Sharma, National Research Centre on Seed Spices, India 15.1 Introduction Production and cultivation of dill Chemical composition Main uses of dill Quality issues and standards References Fenugreek 286 R. K. Kakani and M. M. Anwer, National Research Centre on Seed Spices, India 16.1 Introduction Production and cultivation of fenugreek Chemical composition Functional properties and main uses of fenugreek Quality issues and standards References Garlic 299 U. B, Pandey, Jain Irrigation Systems Ltd., India 17.1 Introduction Chemical structure of garlic Production and processing of garlic Functional properties and toxicology Quality issues of dehydrated garlic References Ginger 319 P. A. Vasala, Kerala Agricultural University, India 18.1 Introduction Products of ginger rhizomes Main uses and functional properties of ginger Quality specifications References Marjoram 336 V. Krishnakumar and S. N. Potty, Central Plantation Crops Research Institute (ICAR), India 19.1 Introduction Production, harvesting and post-harvest management Marjoram essential oil Main uses of marjoram Functional properties Quality issues References 357

7 x Contents 20 Mint 366 S. C. Taneja and S. Chandra, Indian Institute of Integrative Medicine (CSIR), India 20.1 Introduction Production, cultivation and harvesting Production of mint essential oil and menthol crystals Main uses of mint Improvement in quality and the impact of biotechnology References Mustard 388 J. Thomas, Rubber Board, India, K. M. Kuruvilla and T. K. Hrideek, Indian Cardamom Research Institute, India 21.1 Introduction Chemical composition Production and cultivation Main uses of mustard Functional properties of mustard Quality specifications References Nutmeg and mace 399 J. Rema and B. Krishnamoorthy, Indian Institute of Spices Research, India 22.1 Introduction Production and chemical structure Main uses of nutmeg and mace Modern research into the functional properties of nutmeg and mace Quality issues and toxicity References Onion 417 K. E. Lawande, National Research Centre for Onion and Garlic, India 23.1 Introduction Chemical structure and influences on flavour Production and functional properties of onion Quality issues References Parsley 430 D. J. Charles, Frontier Natural Products Co-op, USA 24.1 Introduction and description Production and cultivation Organic farming 435 Woodhead Publishing Limited, 2012

8 Contents xi 24.4 Environmental management systems Chemical composition of parsley Main uses of parsley Functional properties and toxicity References Rosemary 452 B. Sasikumar, Indian Institute of Spices Research, India 25.1 Introduction Production and cultivation of rosemary Post-harvest technology and further processing Main uses of rosemary Toxicology and quality control Conclusion References Saffron 469 G. L. Alonso, A. Zalacain and M. Carmona, Universidad Castilla-La Mancha, Spain 26.1 Introduction Chemical composition Production and distribution Functional properties and uses of saffron Quality issues References Thyme 499 E. Stahl-Biskup, University of Hamburg, Germany and R. P. Venskutonis, Kaunas University of Technology, Lithuania 27.1 Introduction Chemical composition of thyme Production of thyme Main uses in food processing Functional properties and toxicity Quality issues References Turmeric 526 B. Sasikumar, Indian Institute of Spices Research, India 28.1 Introduction Production of turmeric Quality specifications Functional properties and uses of turmeric Future trends References 543 Woodhead Publishing Limited, 2012

9 xii Contents 29 Vanilla 547 C. C. de Guzman and R. R. Zara, University of the Philippines Los Bahos, Philippines 29.1 Introduction and description Cultivation of vanilla Harvesting and post-production activities Main products and functional properties of vanilla Quality issues and adulteration Conservation and alternative methods for natural vanillin production Future trends References 579 Index 591

Contents Introduction to herbs and spices: definitions, trade and applications Quality specifications for herbs and spices

Contents Introduction to herbs and spices: definitions, trade and applications Quality specifications for herbs and spices Contents Introduction to herbs and spices: definitions, trade and applications K V Peter, World Noni Research Foundation, India and M R Shylaja, Kerala Agricultural University, India - Definitions - Trade

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