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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.

Designed to be a practical tool for the many diverse professionals who develop and market foods, this book combines technical information about spices?forms, varieties, properties, applications, and quality specifications ? with information about trends, history, and the culture behind the cuisine. The book codifies vast technical and culinary knowledge and covers each spice’s varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties, and the culinary information that will aid in product development. She describes folklore and traditional medicine usage and provides translations of each spice’s name in global languages.

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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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