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|a 1286702854
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|a HCDD
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|a Nair, Kodoth Prabhakaran.
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|a Minor spices and condiments :
|b global economic potential /
|c Kodoth Prabhakaran Nair.
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|a Cham, Switzerland :
|b Springer,
|c 2021.
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| 300 |
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|a 1 online resource
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
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|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a text file
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|b PDF
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|a chapter 1: Introduction -- chapter 2: Onion -- chapter3: Garlic -- chapter 4: Leek/stone leek/welsh onion -- chapter 5: Ajowan or bishop's weed -- chapter 6: Celery seed -- chapter 7: Coriander -- chapter 8: Cumin seed or safaid jeera -- chapter 9: Fenugreek -- chapter 10: Mustard -- chpater11; Cassia and cumin -- chapter 12. Cinnamon or true cinnamon -- chapter 13: Clove -- chapter 14: Mace or nutmeg -- chapter 15: Allspice or pimenta or pimento -- chapter 16: Curry leaf -- chapter 17: Tamarind -- chapter 18: Asafoetida or asafetida -- chapter 19: Vanilla.
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|a Spices can be classified as major spices, like Black pepper, Cardamom, Turmeric, Ginger etc, and minor spices and condiments, and tree spices. This book will discuss exclusively minor spices and condiments. Spices constitute a very important group of agricultural products, which, since antiquity, have been considered indispensable in the culinary art of flavoring foods. The history of spices is very much entwined with the history of mankind. And, some spice crops like Black pepper predominates in the family of spices. In fact, colloquially, it is called King of spices and, another, Cardamom, is called the Queen of spices. There is worthwhile amount of published work, on these in addition to Turmeric and Ginger. Both ISO (International Organization for Standardization) and ISI (Indian Standards Institution) (now BIS (Bureau of Indian Standards)) experts concluded, after considerable deliberations, that there is no clear-cut division between spices and condiments, and, as such, they have been clubbed together. The term Spices and Condiments applies to such natural plant or vegetable products or mixtures, thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods and beverages like soups etc. A detailed survey of published literature proves that there are a number of minor spices, which have tremendous commercial potential, globally. And, an authentic book on these will not only serve as an important guide to the academic community, but, also provide a fillip to industry involved in value addition.
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|a Includes bibliographical references.
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|a Online resource; title from PDF title page (SpringerLink, viewed December 3, 2021).
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|a Spices.
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|a Condiments.
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| 650 |
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7 |
|a Condiments
|2 fast
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| 650 |
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7 |
|a Spices
|2 fast
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| 650 |
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|a Espècies (Biologia)
|2 thub
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| 655 |
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|a Electronic books.
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| 655 |
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|a Llibres electrònics.
|2 thub
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| 758 |
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|i has work:
|a MINOR SPICES AND CONDIMENTS (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCXtbK3pt8JKGr88Bmg6hBK
|4 https://id.oclc.org/worldcat/ontology/hasWork
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| 776 |
0 |
8 |
|i Print version:
|a Nair, Kodoth Prabhakaran.
|t Minor spices and condiments.
|d Cham, Switzerland : Springer, 2021
|z 3030822451
|z 9783030822453
|w (OCoLC)1258656273
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| 856 |
4 |
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|u https://holycross.idm.oclc.org/login?auth=cas&url=https://link.springer.com/10.1007/978-3-030-82246-0
|y Click for online access
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|a SPRING-BIOMED2021
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| 994 |
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|a 92
|b HCD
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