Gebunden, 472 Seiten
1. Auflage - 2006
CRC Press, Boca Raton
Taking you on a journey into the fascinating world of
spices, from foul-smelling asafetida to devilishly hot chillies, and from
sumptuous saffron to fragrant cinnamon, the author describes 300 plants and the
spices that are obtained from them from the perspective of a natural scientist.
84 extensive monographs of culinary herbs are presented here, with details of their cultivation, production, constituents, sensoric properties, pharmacological actions, their potential toxicity and their culinary and medicinal uses.
There are some hobbies that seem to attract a large number of chemists, and these certainly include the culinary arts. The involvement can range from simple cooking experiments all the way to a deep-seated preoccupation with food ingredients.
Plant spices and herbs provide a means to enhance cuisine to gustatory perfection, while at the same time these condiments contain principles that help to prevent serious ailments such as hypertension and infection. The introductory chapters of this book illuminate in detail the most common ingredients, the perception of taste and aroma and the spectrum of activity. Moreover, useful tips are provided for the cultivation and storage of herbs. These chapters are aimed at the reader with an interest in natural science; the text is easy to understand on a technical level, and the authors provide a multitude of references to the broader scientific literature.
The main body of the work consists of highly readable monographs on individual spice plants, which contain detailed information on botany, name the corresponding primary drug substances and describe their effects and side effects. Helpful tips on the use of the corresponding spices are provided, even including some specific recipes.
This book is suitable for anyone with an interest in herbs and spices, those who seek details on both the commonplace examples as well as a great many exotic ones. "Medicinal Spices" manages to satisfy even the most curious reader, and offers a treasure trove of suggestions and specific advice that can only serve to increase the enjoyment of herbs and spices. The authors have endeavored to present this knowledge in a readily understandable format, and they take a neutral stance in providing citations to supplemental literature on controversial topics such as drug effects and side effects. This work cannot be pigeonholed as either a cookbook or as a book on natural products, but is rather an ideal resource for all natural scientists, whether biological, chemical or pharmaceutical, who have a passion for cooking and spices. "Medicinal Spices" can also be enthusiastically recommended to lay readers who have an interest in this topic.