Peter Handbook of Herbs and Spices

Volume 2
1. Auflage 2004
ISBN: 978-1-85573-835-5
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 376 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues. - Authoritative coverage of more than 50 major herbs and spices - Provides detailed information on chemical structure, cultivation and definition - Incorporates safety issues, production, main uses, health issues and regulations

Autoren/Hrsg.

Peter, K. V.

Inhaltsverzeichnis

1;Front Cover;1
2;Handbook of Herbs and Spices;4
3;Copyright Page;5
4;Table of Contents;6
5;List of contributors;11
6;Chapter 1. Introduction;16
6.1;1.1 Introduction to herbs and spices;16
6.2;1.2 Uses of herbs and spices;18
6.3;1.3 Active plant constituents;19
6.4;1.4 The structure of this book;20
6.5;1.5 References;23
7;Part I: General issues;24
7.1;Chapter 2. The functional role of herbal spices;26
7.1.1;2.1 Introduction;26
7.1.2;2.2 Classification;27
7.1.3;2.3 Production, consumption and processing;28
7.1.4;2.4 Functional properties;30
7.1.5;2.5 Sources of further information;36
7.2;Chapter 3. Herbs and spices and antimicrobials;37
7.2.1;3.1 Introduction;37
7.2.2;3.2 Barriers to the use of herb and spice essential oils as antimicrobials in foods;37
7.2.3;3.3 Measuring antimicrobial activity;38
7.2.4;3.4 Studies in vitro;41
7.2.5;3.5 Applications in food systems;42
7.2.6;3.6 Mode of action and development of resistance;47
7.2.7;3.7 Legislation;49
7.2.8;3.8 Future prospects and multifactorial preservation;49
7.2.9;3.9 References;49
7.3;Chapter 4. Screening for health effects of herbs;56
7.3.1;4.1 Introduction;56
7.3.2;4.2 Types of assays;57
7.3.3;4.3 Throughput vs content assays;59
7.3.4;4.4 Assay quality;60
7.3.5;4.5 Screening bio-active compounds;60
7.3.6;4.6 Screening experiments for anti-inflammatory properties;61
7.3.7;4.7 Future trends;64
7.3.8;4.8 Sources of further information;66
7.3.9;4.9 References;66
7.4;Chapter 5. Under-utilized herbs and spices;68
7.4.1;5.1 Introduction;68
7.4.2;5.2 Sweet flag;68
7.4.3;5.3 Greater galangal;75
7.4.4;5.4 Angelica;79
7.4.5;5.5 Horseradish;84
7.4.6;5.6 Black caraway;87
7.4.7;5.7 Capers;89
7.4.8;5.8 Asafoetida;92
7.4.9;5.9 Hyssop;96
7.4.10;5.10 Galangal;98
7.4.11;5.11 Betel vine;100
7.4.12;5.12 Pomegranate;104
7.4.13;5.13 Summer savory;106
7.4.14;5.14 Winter savory;109
7.4.15;5.15 Other;110
7.4.16;5.16 References;113
8;Part II: Particular herbs and spices;120
8.1;Chapter 6. Ajowan;122
8.1.1;6.1 Introduction and description;122
8.1.2;6.2 Production;122
8.1.3;6.3 Cultivation;123
8.1.4;6.4 Chemical structure;124
8.1.5;6.5 Main uses in food processing;126
8.1.6;6.6 Functional properties and toxicity;127
8.1.7;6.7 Quality issues;128
8.1.8;6.8 References;130
8.2;Chapter 7. Allspice;132
8.2.1;7.1 Introduction and description;132
8.2.2;7.2 Production and trade;134
8.2.3;7.3 Chemical composition;135
8.2.4;7.4 Cultivation;140
8.2.5;7.5 Uses;146
8.2.6;7.6 Functional properties;147
8.2.7;7.7 Quality issues and adulteration;149
8.2.8;7.8 References;153
8.3;Chapter 8. Chervil;155
8.3.1;8.1 Introduction and description;155
8.3.2;8.2 Cultivation and production technology;156
8.3.3;8.3 Uses;158
8.3.4;8.4 Sources of further information;159
8.4;Chapter 9. Coriander;160
8.4.1;9.1 Introduction and description;160
8.4.2;9.2 Origin and distribution;161
8.4.3;9.3 Chemical composition;161
8.4.4;9.4 Cultivation and post-harvest practices;162
8.4.5;9.5 Uses;164
8.4.6;9.6 Diseases, pests and the use of pesticides;164
8.4.7;9.7 Quality issues;166
8.4.8;9.8 Value addition;172
8.4.9;9.9 Future research trends;174
8.4.10;9.10 References;174
8.4.11;Appendix I;175
8.4.12;Appendix II;176
8.5;Chapter 10. Geranium;177
8.5.1;10.1 Introduction;177
8.5.2;10.2 Chemical composition;177
8.5.3;10.3 Production and cultivation;178
8.5.4;10.4 Main uses in food processing and perfumery;181
8.5.5;10.5 Functional properties;182
8.5.6;10.6 Quality issues and adulteration;186
8.5.7;10.7 References;188
8.6;Chapter 11. Lavender;194
8.6.1;11.1 Introduction;194
8.6.2;11.2 Chemical composition;194
8.6.3;11.3 Production;195
8.6.4;11.4 Uses in food processing, perfumery and paramedical spheres;197
8.6.5;11.5 Functional properties and toxicity;198
8.6.6;11.6 Quality issues and adulteration;203
8.6.7;11.7 References;205
8.7;Chapter 12. Mustard;211
8.7.1;12.1 Introduction and description;211
8.7.2;12.2 Chemical composition;213
8.7.3;12.3 Production and cultivation;215
8.7.4;12.4 Uses;216
8.7.5;12.5 Properties;217
8.7.6;12.6 Quality specifications;219
8.7.7;12.7 References;219
8.8;Chapter 13. Nigella;221
8.8.1;13.1 Introduction and description;221
8.8.2;13.2 Chemical structure;222
8.8.3;13.3 Cultivation;223
8.8.4;13.4 Main uses in food processing;224
8.8.5;13.5 Functional properties and toxicity;225
8.8.6;13.6 Quality specifications and adulteration;227
8.8.7;13.7 References;229
8.9;Chapter 14. Oregano;230
8.9.1;14.1 Introduction and description;230
8.9.2;14.2 Chemical structure;231
8.9.3;14.3 Production and cultivation;234
8.9.4;14.4 Main uses in food processing and medicine;237
8.9.5;14.5 Functional properties;238
8.9.6;14.6 Quality specifications and commercial issues;240
8.9.7;14.7 References;241
8.10;Chapter 15. Parsley;245
8.10.1;15.1 Introduction and description;245
8.10.2;15.2 Chemical composition;247
8.10.3;15.3 Production and cultivation;248
8.10.4;15.4 Organic farming;250
8.10.5;15.5 General uses;253
8.10.6;15.6 Essential oils and their physicochemical properties;254
8.10.7;15.7 References;256
8.11;Chapter 16. Rosemary;258
8.11.1;16.1 Introduction and description;258
8.11.2;16.2 Chemical composition;259
8.11.3;16.3 Production and cultivation;260
8.11.4;16.4 Post-harvest technology;261
8.11.5;16.5 Uses;263
8.11.6;16.6 Toxicology and disease;266
8.11.7;16.7 Conclusion;267
8.11.8;16.8 References;267
8.12;Chapter 17. Sesame;271
8.12.1;17.1 Introduction;271
8.12.2;17.2 Chemical composition;274
8.12.3;17.3 Production;283
8.12.4;17.4 Processing;290
8.12.5;17.5 Uses;294
8.12.6;17.6 Future research needs;298
8.12.7;17.7 References;299
8.13;Chapter 18. Star anise;305
8.13.1;18.1 Introduction, morphology and related species;305
8.13.2;18.2 Histology;307
8.13.3;18.3 Production and cultivation;308
8.13.4;18.4 Main uses;309
8.13.5;18.5 References;310
8.14;Chapter 19. Thyme;312
8.14.1;19.1 Introduction;312
8.14.2;19.2 Chemical structure;313
8.14.3;19.3 Production;318
8.14.4;19.4 Main uses in food processing;321
8.14.5;19.5 Functional properties and toxicity;325
8.14.6;19.6 Quality specifications and issues;328
8.14.7;19.7 References;333
8.15;Chapter 20. Vanilla;337
8.15.1;20.1 Introduction and description;337
8.15.2;20.2 Production and trade;340
8.15.3;20.3 Cultivation;341
8.15.4;20.4 Harvesting, yield and post-production activities;345
8.15.5;20.5 Uses;353
8.15.6;20.6 Vanilla products;353
8.15.7;20.7 Functional properties;355
8.15.8;20.8 Quality issues and adulteration;355
8.15.9;20.9 Improving production of natural vanillin;361
8.15.10;20.10 Future outlook;363
8.15.11;20.11 References;364
9;Index;370

Leseproben

1 Introduction
K.V. Peter    Kerala Agricultural University, India K. Nirmal Babu    Indian Institute of Spices Research, India 1.1 Introduction to herbs and spices
The history of herbs and spices is as long as the history of mankind. People have used these plants since earliest times. No other commodity has played a more pivotal role in the development of modern civilization as spices. The lives of people and plants are more entwined than is often realized. Some herbs have the power to change our physiological functioning, 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 as ingredients in food and medicine, perfumery, cosmetics and garden plants. The knowledge of 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 a range 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 grown and harvested for these unique properties. Some of the earliest of herb gardens were planted 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 horticulture and botany began with the study of herbs. The earliest gardens were herb gardens. The present-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 as field crops or on a small scale as a catch-crop among vegetables and ornamentals as they were thousands of years ago. The cultivation requirements of some of the most important herbs are given in Table 1.1. Table 1.1 Cultivating requirements and uses Anise Annual. Seeds are sown in a dry, light soil in early summer. Seedlings should be thinned to inches apart. Anise needs 120 frost-free days to produce fully ripened seed heads. The aromatic seeds are used in cooking, in pot-pourris and in some simple home remedies. Basil Perennial. Grows easily from seed. It is frost sensitive. Basil needs medium-rich, well-drained soil and full sun. Pinch off tips and flower buds to promote bushiness. The leaves are a classic complement to tomatoes; they are also used to flavour salads, sauces and vegetables. Chervil (Anthriscus cerefolium) Annual and resembles parsley. Seeds are sown in spring. Thin to 15 cm (6 inches) apart. Likes moist, well-drained soil and partial shade. Will self-sow. The leaves, with their delicate anise-like flavour, are often used in soups and salads. Lavender Perennial, with many varieties. English lavender is the hardiest. Mulch it over the winter. Propagation is easiest by root division. Likes full sun and alkaline, gravelly soil. Grown for its fragrance in the garden and to be used in pot-pourris and sachets. Oregano Perennial. Prefers well-drained, slightly alkaline soil and full sun. Propagate by seed, root division or cuttings. The leaves are a favorite seasoning for pizza and other Italian dishes. Parsley (Petro-selinum crispum) Biennial, usually grown as an annual. Both types like a rich, well-drained soil and full sun or partial shade. Parsley seeds seeds germinate slowly. Be patient; keep the soil moist. Thin to (20 cm) 8 inches apart. Curly leaved parsley is popular as garnish, but flat leaved (Italian) parsley is more flavourful and is used as addition to salads and sauces. Parsley tea makes a healthful tonic. Rosemary Perennial, grown indoors in cold climates. Rosemary needs full sun, and a sandy well-limed soil. Cut it back after flowering to prevent it from becoming leggy. Propagate by layering or cuttings. This is an aromatic flavouring for meat and poultry dishes. Also used for making wreaths. Savory Winter savory, a perennial, has a peppery, pungent flavour. Summer savory, an annual, is similar but more delicate. Plant seeds of summer savory in a rich, light, moist soil; thin to 20 cm (8 inches) apart. Winter savory thrives in poorer soil and with less water. It can be propagated by seed, division or cuttings. Savory is used to flavour sausages and other meats and is sometimes included in a bouquet garni. Thyme Perennial. There are many species and varieties including lemon, English, golden and garden. The garden variety is the most popular for cooking. Thyme grows well in dry sloping sides; pruning after flowering will keep it from getting woody. Propagated by cuttings. The leaves add pungent taste to meats and vegetables; thyme sprigs are a main ingredient in bouquet garnishing for soups and stews. Source: Reader's Digest (1990). 1.2 Uses of herbs and spices
Herbs and spices have tremendous importance in the way we live, as ingredients in food, alcoholic beverages, medicine, perfumery, cosmetics, colouring and also as garden plants. Spices and herbs are used in foods to impart flavour, pungency and colour. They also have antioxidant, antimicrobial, pharmaceutical and nutritional properties. In addition to the known direct effects, the use of these plants can also lead to complex secondary effects such as salt and sugar reduction, improvement of texture and prevention of food spoilage. The basic effects of spices when used in cooking and confectionery can be for flavouring, deodorizing/masking, pungency and colouring (Table 1.2). They are also used to make food and confectionery more appetizing and palatable. Some spices, such as turmeric and paprika, are used more for imparting an attractive colour than for enhancing taste. The major colour components of spices are given in Table 1.3. Because of their antioxidant and antimicrobial properties, spices have dual function – in addition to imparting flavour and taste, they play a major role in food preservation by delaying the spoilage of food. Many herbs and spices have been used in cosmetics, perfumery and beauty and body care since ancient times. The toiletries and allied industries use spices and herbs and their fragrant oils for the manufacture of soaps, toothpastes, face packs, lotions, freshness sachets, toilet waters and hair oils. They are essential ingredients in beauty care as cleansing agents, infusions, skin toners, moisturizers, eye lotions, bathing oils, shampoos and hair conditioners, cosmetic creams, antiseptic and antitanning lotions and creams, improvement of complexion and purifying blood (Pamela, 1987; Ravindran et al., 2002). Spices form an important component in quite a few alcoholic beverages and beers (Table 1.4). Table 1.2 Basic uses of herbs and spices Basic function Major function Subfunction Flavouring Parsley, cinnamon, allspice, dill, mint, tarragon, cumin, marjoram, star anise, basil, anise, mace, nutmeg, fennel, sesame, vanilla, fenugreek, cardamom, celery Garlic, onion, bay leaves, clove, thyme, rosemary, caraway, sage, savory, coriander, pepper, oregano, horseradish, Japanese pepper, saffron, ginger, leek, mustard Deodorizing/ masking Garlic, savory, bay leaves, clove, leek, thyme, rosemary, caraway, sage, oregano, onion, coriander Pungency Garlic, savory, bay leaves, clove, leek, thyme, rosemary, caraway, sage, oregano, onion, coriander, Japanese pepper, mustard, ginger, horseradish, red pepper, pepper Parsley, pepper, allspice, mint, tarragon, cumin, star anise, mace, fennel, sesame, cardamom, mustard, cinnamon, vanilla, horseradish, Japanese pepper, nutmeg, ginger Colouring Paprika, turmeric, saffron Source: Ravindran et al. (2002). Table 1.3 Colour components in spices Colour component Tint Spice Carotenoid ß-carotene Reddish orange Red pepper, mustard, paprika, saffron Cryptoxanthin Red Paprika, red pepper Lutin Dark red Paprika, parsley Zeaxanthin Yellow Paprika Capsanthin Dark Red Paprika, red pepper Capsorbin Purple red Paprika, red...