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Culinary Herbs and Spices: A Global Guide Authors: Elizabeth I Opara, Magali Chohan

About this book

Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format.
For each culinary herb or spice the following is covered: origin and history of use, including their use in food preservation and for medicinal purposes; nutritional composition; chemistry; sensory properties; adulteration; current and emerging research concerning their bioactive properties and their health promoting and therapeutic potential; safety; and adverse effects. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.

Book content

  • Introduction
  • Allspice
  • Basil (Sweet Basil)
  • Bay Leaf
  • Black Pepper
  • Caraway
  • Cardamom
  • Chives
  • Cinnamon
  • Cloves
  • Coriander
  • Cumin
  • Dill
  • Fennel
  • Fenugreek
  • Ginger
  • Lemongrass
  • Marjoram (Sweet Marjoram)
  • Mint
  • Nutmeg
  • Oregano
  • Paprika
  • Parsley
  • Rosemary
  • Saffron
  • Sage
  • Star Anise
  • Sumac
  • Tarragon
  • Thyme
  • Turmeric
  • Glossary

The print version of this book is planned for release on 28 July 2021. Information about this book is subject to change without notice.

Pre-order hardback £90.00 *
* Exclusive of taxes
This book contains 595 pages.

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