Handbook of Spices, Seasonings, and Flavorings

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CRC Press, Oct 23, 2006 - Technology & Engineering - 330 pages
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.

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Poppy seeds are sold in market are boiled and all water are drained out and seeds are then dried and sold in the market. This is precaution taken by the government of India -so that people cannot grow tree out of this seeds. I am curious to know the chemical composition of the product sold in the market. 

User Review - Flag as inappropriate

Some incorrect info given in this book - such as: "Poppy seeds are not fully formed until the plant matures, by which time the plant has lost all of it's opium potential. Poppy seeds do not contain opium or narcotics, as other parts of the plant"
Both poppy seeds and fully matured (and dried) poppy pods DO contain Opium. I am only adding this note because of the potential to fail drug testing after consuming poppy seeds.

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