Spices and Condiments Origin, History and Applications
by D A Dhale, D A Patil
ISBN: 9788170358992
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Imprint : DAYA
Year : 2021
Price : Rs. 8495.00
Biblio : ix+234p., figs., tabls., bib., ind., ind., 23 cm
Author Profile
Dr. D. A. Patil Ex-Dean, Faculty of Science, North Maharashtra University, (Jalgaon, Maharashtra.), Dr. Patil is recipient of several awards and medals including Dr. M.S. Swaminathan Award (1996) and Jivaka Ayurveda Vishwa Samman (2006).<br/> <BR> Dr. D. A. Dhale is Assistant Professor, Post-Graduate Department of Botany, SSVP Sanstha’s L.K. Dr. P.R. Ghogrey Science College, Dhule (Maharashtra).
About The Book
After food, medicine and spices of vegetable origin gained prime importance in human life. The spices vis--vis condiments undoubtedly got more currency even in historical times. The history of wars, voyages, travelogues, trades, discovery of new world and water ways, etc. are all replete with references to them. In modern times, their economic significance increased multifold as they are employed not only because of primary functions but also due to their secondary ones. The worldwide demand for
Table of Contents
Preface v <BR> Part I – Introduction <BR> 1. Introduction 3 <BR> 2. In Search of Spices 4 <BR> 3. Forms and Composition of Spices 8 <BR> 4. Functions of Spices 18 <BR> 5. Medicinal Properties of Spices 25 <BR> Part II – Spices and Condiments <BR> 1. Ajowan 31 <BR> 2. Allspice 33 <BR> 3. Amchur 36 <BR> 4. Anardana 38 <BR> 5. Aniseed 41 <BR> 6. Asafoetida 44 <BR> 7. Balm 46 <BR> 8. Basi l 48 <BR> 9. Black Pepper 51 <BR> 10. Caper 60 <BR> 11. Caraway and Black Caraway 61 <BR> 12. Celeriac 64 <BR> 1
