Handbook of Herbs

Covering thirty major herbs and spices, Handbook of Herbs and Spices is a comprehensive handbook for food processors. The first section of the book provides general information about the spices trade and also discusses quality and safety issues regarding herbs and spices in food processing.

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavorants and colorants, they are increasingly being used for their natural preservative and potential health-promoting properties.

A comprehensive handbook for food processors. Addresses individual herbs and spices and pays particular attention to description, production, main uses, health, quality, and regulatory issues associated with each herb and spice.

Volume 2 of the set provides reference for manufacturers wishing to make the most of herbs and spices. Covers key issues, classification, chemical structure, cultivation, uses in food processing, functional properties, and quality issues.