CABI Publishing
Chemistry of spices.
Twelve Indian researchers contribute 24 chapters compiling all available information on the chemistry of spice crops. An introductory chapters discusses the history of spices and the spice trade, the major compounds in spices, value addition and new product development, and the pharmacological aspects of spices. The remaining 23 chapters present detailed discussion of the chemistry of specific spices: black pepper, small and large cardamom, ginger, turmeric, cinnamon and cassia, clove, nutmeg and mace, coriander, cumin, fennel, fenugreek, paprika, vanilla, ajowan, star anise, aniseed, garcinia, tamarind, parsley, celery, curry leaf and bay leaf. For researchers, industrialists, and postgraduate students of agriculture, horticulture and phytochemistry, as well as spice traders and processors. Distributed in the U.S. by Oxford U. Press. (Annotation ©2008 Book News Inc. Portland, OR)
