Spices, Condiments and Seasonings (2^nd Ed., Softcover reprint of the original 2nd ed. 1990)

Spices, Condiments, and Seasonings has been written for use as a text in food technology and as a general reference book for anyone associated with the food industry who has a desire to know more about these fabled, fragrant, pungent plant substances and how they are utilized in the formulation of condiments and seasonings. Dietitians concerned with low sodium diets will find the spice substitute information and the nutritional data on spices useful. Section I introduces the reader to the significance of spices through­ out history in a concise, chronological sequence of events. Section II defines spice and describes 58 of the more prominent spices and five popular spice blends. The description of each spice includes the following: common name, botanical name, family, histor­ icaVlegendary backgrounds, indigenous and cultivated sources of sup­ ply, physical and sensory characteristics, extractives obtained therefrom with their chemical and sensory attributes, specifications, proximate composition and nutritional data, and household and commercial uses. Photographs of each spice and sketches of each spice plant are included. Recipes for home cooking with spices and herbs have been omitted purposely as there are many good spice cookbooks available. Suggested spice substitutes for salt in sodium-restricted diets are listed together with the natural antioxidant activity of each spice. The microbiological aspects of spices are covered and the means for sterilizing them de­ scribed. The American Spice Trade Association's Standards for Spice Cleanliness are provided.

Section I Introduction.- Spices in Our Modern Life.- A Brief Look at the Long History of Spices.- Section II Spices and Spice Blends.- What are Spices and Herbs?.- Spices.- Allspice.- Angelica.- Anise Seed.- Anise, China Star.- Basil Sweet.- Bay (Laurel) Leaves.- Borage.- Capers.- Capsicum (Cayenne or Red Pepper).- Caraway Seed.- Cardamom.- Cassia.- Celery Seed.- Chervil.- Chives.- Cinnamon.- Cloves.- Coriander.- Costmary.- Cumin Seed.- Dillseed—Dillweed.- Fennel Seed.- Fenugreek Seed.- Garlic, Dehydrated.- Ginger.- Hops.- Horseradish.- Hyssop.- Juniper Berry.- Leek.- Lemongrass.- Licorice (Liquorice).- Lovage.- Mace.- Marjoram, Sweet.- Mint—Peppermint.- Mint—Spearmint.- Mustard.- Nutmeg.- Onions, Dehydrated.- Oregano (Wild Marjoram).- Paprika (Pimiento).- Parsley.- Pepper, Black.- Pepper, White.- Poppy Seed.- Rosemary.- Rue.- Saffron.- Sage.- Savory, Sweet Summer.- Sesame Seed.- Tarragon (Estragon).- Thyme.- Turmeric.- Vanilla.- Woodruff ( Sweet Woodruff).- Wormwood.- Spice Blends.- Chili Powder Blend.- Curry Powder Blend.- Pickling Spice Blend.- Poultry Seasoning Blend.- Pumpkin Pie Spice Blend.- More Information on Spices.- Spice Substitutes for Salt in Sodium Restricted Diets.- Major Sources of Spices by Country or Geographical.- Area.- Antioxidant Activity of Spices.- Microbiological Aspects and Sterilization of Spices.- Storage of Spices and Spice Extractives.- Section III Soluble Spices.- History.- Oleoresins.- Essential Oils.- Encapsulated Oils.- Dry and Liquid Soluble Spices.- Spice Equivalency Defined.- Advantages and Disadvantages of Various Spice Types.- Analytical Methods.- Section IV Condiments and Sauces.- Simple and Compound Condiments.- Celery Salt.- Garlic Salt.- Onion Salt.- Prepared Mustards.- Tomato Catsup (Ketchup, Catchup).- Chili Sauce.- Meat Sauces.- Worcestershire Sauce.- Dehydrated Worcestershire Sauce Base.- Soy Sauce.- Mango Chutney.- Sauces.- Salad Dressings321 Gravies.- Characteristic Formulations for Selected Instant Sauces and Regular Salad Dressings.- Section V Seasonings and Seasoning Technology.- Seasonings.- The Compounding of Seasonings.- Seasoning Formulations.- Meat Seasonings.- Frankfurter Seasonings.- Bologna Seasonings.- Fresh Pork Sausage.- Italian Pork Sausage.- Kielbasa (Polish Sausage).- Smoked Liver Sausage.- Instant Gravy Seasonings and Mixes.- Gravies.- Chicken and Beef Stocks.- Soup Seasonings and Mixes.- Miscellaneous Seasonings.- Discussion.- The Technology of Seasoning.- The Anatomy and Physiology of Taste and Smell.- Analysis of a Seasoning.- Analysis and Duplication of a Soluble Pork Sausage Seasoning.