Handbook of spices, seasonings, & flavorings / Susheela Raghavan Uhl.

ISBN:

9781566769310

Title:

Author:

Uhl, Susheela Raghavan.

Personal Author:

Uhl, Susheela Raghavan.

Publication Information:

Lancaster, Pa. : Technomic Pub., c2000.

Physical Description:

329 p., [8] p. of plates : col. ill. ; 24 cm.

Subject Term:

Spices.

Cookery (Spices)

Format:

Books

Publication Date:

2000

Publication Information:

Lancaster, Pa. : Technomic Pub., c2000.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.3383 UHL	Not for loan	1	Standard shelving location	Searching... Unknown

The first modern, global handbook on spices, seasonings, and flavorings for today's food product developer, research chef, culinary educator and seasonings professional! This new title includes traditionally popular ingredients and the increasingly important ethnic spices, seasonings and flavorings crucial for creating ethnic, fusion and regional American food products, and focuses on current and emerging trends in the marketplace. Topics also presented are technical data on properties and preparation, and a functional approach to creating flavors and seasonings for foods and beverages. The Handbook contains a wealth of technical information. It presents detailed descriptions of individual spices and seasonings, arranged alphabetically, which include: different forms, how they are sold by suppliers and how these forms affect processing and product flavor. It also presents physical and sensory properties, major chemical components, how they are prepared, and traditional folk or therapeutic uses. With detailed technical and application information on emerging flavor contributors, including roots and rhizomes, flowers, wrappers, seafood flavorings, fruits and vegetables, nuts and legumes, the Handbook provides valuable information on the emerging spice blends and seasonings of many cultures and geographic regions, including the regional cuisines of Latin America, the Caribbean, Asia, Africa, the Mediterranean and North America.

Handbook of Spices, Seasonings, and Flavorings will interest food technologists, product developers, and flavorists, as well as people in marketing, sales, and consumer relations in food and beverage industries. Recipe development personnel, spice and seasoning suppliers and manufacturers, chefs, culinary and food service professionals, and dieticians in education, food service, and hospitality will also find it a valuable addition to their libraries, as will food writers and journalists.

Detailed descriptions of over 200 individual spices, seasonings and seasoning blends plus other flavoring ingredients
o Different forms (seed, leaf, bud, stem, fruit)
1. How sold (fresh, dry, ground, paste, extract, oleoresins, aquaresins, essential oils)
2. How form affects processing and product flavor
o Physical and sensory properties
o Major chemical components
o Preparation
o Tradition folk or therapeutic uses
o Detailed technical and application information

Preface	p. xi
Acknowledgments	p. xv
1. Spices in History	p. 1
A "Spicy" Tale: A Short History of the Spice Trade	p. 1
2. Trends in the World of Spices Today	p. 11
Trends in Foods and Spices	p. 11
Understanding and Effectively Meeting the Growing Demand for Authenticity	p. 14
Spices and Flavorings of Popular Authentic Ethnic Cuisines	p. 15
Fusion and Regional American Flavorings	p. 19
3. Forms, Functions and Applications of Spices	p. 23
Introduction	p. 23
Spice Forms and Composition	p. 24
The Functions of Spices	p. 34
Spice Preparation	p. 47
Spice Applications	p. 49
Spice Quality and Specifications	p. 52
4. A to Z Spices	p. 59
Ajowan	p. 59
Allspice	p. 60
Anise/Aniseed	p. 62
Annatto	p. 64
Asafoetida/Asafetida	p. 65
Basil	p. 66
Bay/Laurel Leaf	p. 69
Caper	p. 72
Caraway	p. 73
Cardamom/Cardamon	p. 75
Celery	p. 78
Chervil	p. 79
Chile Peppers	p. 80
Chives	p. 88
Cinnamon	p. 89
Cloves	p. 92
Coriander	p. 94
Cumin and Black Cumin	p. 97
Dill and Dillweed	p. 100
Epazote	p. 102
Fagara/Szechwan Pepper	p. 103
Fennel Seed	p. 104
Fenugreek	p. 106
Galangal/Galangale/Galingale	p. 108
Garlic	p. 111
Ginger	p. 113
Grains of Paradise	p. 116
Horseradish	p. 117
Juniper	p. 119
Kaffir Lime (Leaf, Fruit)	p. 119
Kari Leaf	p. 120
Lemon Balm	p. 121
Lemon Verbena	p. 122
Lemongrass	p. 123
Lovage	p. 125
Mace	p. 126
Marjoram	p. 127
Mints: Spearmint and Peppermint	p. 129
Mustard	p. 132
Myrtle	p. 136
Nigella	p. 136
Nutmeg	p. 137
Onion	p. 139
Oregano	p. 142
Paprika	p. 143
Parsley	p. 145
Peppers: Black, White, Green, Long/Pippali, Cubeb	p. 147
Poppy Seed	p. 152
Rosemary	p. 153
Saffron	p. 155
Sage	p. 157
Sassafras	p. 158
Savory	p. 159
Screw-Pine Leaf/Pandanus Leaf	p. 161
Sesame	p. 162
Sorrel	p. 164
Star Anise	p. 166
Sumac	p. 167
Tamarind	p. 168
Tarragon	p. 170
Thyme	p. 171
Turmeric/Tumeric	p. 173
Wasabi	p. 175
Zeodary	p. 176
5. Emerging Flavor Contributors	p. 179
Introduction	p. 179
Root/Rhizome Flavorings	p. 181
Flowers	p. 184
Wrappers	p. 187
Seafood Flavorings	p. 190
Fruit Flavorings	p. 194
Vegetable Flavorings	p. 204
Legume Flavorings	p. 209
Nut Flavorings	p. 212
Sweet and Bitter Flavorings	p. 216
Preparation and Cooking Techniques in Ethnic Cuisines	p. 222
6. Emerging Spice Blends and Seasonings	p. 225
Introduction	p. 225
Latin American Spice Blends	p. 228
Asian Spice Blends	p. 239
Mediterranean Spice Blends	p. 261
Caribbean Spice Blends	p. 279
African Spice Blends	p. 287
North American Spice Blends	p. 292
Global Spice Blends	p. 299
Bibliography	p. 303
Index	p. 309

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