Handbook of Spices, Seasonings, and Flavorings, Second Edition by Susheela Raghavan

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Reference - 330 Pages - 15 Color & 1 B/W Illustrations

 

Features

 

  • Discusses more than 200 individual spices, seasoning blends, and flavoring ingredients
  • Covers cutting-edge flavor contributors such as flowers, wrappers, seafood flavorings, and much more
  • Describes major regional ethnic cuisines and their characteristic flavor profiles and ingredients
  • Includes methods for applying spices in product development and assuring proper quality control
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    Summary

    An A to Z Catalog of Innovative Spices and Flavorings

    Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices—forms, varieties, properties, applications, and quality specifications — with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods.

    While many reference books on spices include alphabetized descriptions, the similarity between this book and others ends there. More than just a list of spices, this book covers each spice’s varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties, both chemical and sensory, and the culinary information that will aid in product development. She also explains how each spice is used around the world, lists the popular global spice blends that contain the spice, describes each spice’s folklore and traditional medicine usage, and provides translations of each spice’s name in global languages. New to this edition is coverage of spice labeling and a chapter on commercial seasoning formulas.

    Going beyond the scope of most spice books, this reference describes ingredients found among the world’s cuisines that are essential in providing flavors, textures, colors, and nutritional value to foods. It explores how these ingredients are commonly used with spices to create authentic or new flavors. The author has created a complete reference book that includes traditionally popular spices and flavorings as well as those that are emerging in the US to create authentic or fusion products. Designed to help you meet the challenges and demands of today’s dynamic marketplace, this book is a complete guide to developing and marketing successful products.

     

    Table of 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

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