Spices
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Spices: & Aromatic Herbs
By Pierluigi PastoreThe aromatic or culinary herbs are plants containing substances of pleasant smell, the aromas, rich in essential oils, with a lot of biological function: defense against phytophagous insects; metabolism stimulants; attraction for ...
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Spices: Agrotechniques for Quality Produce
By Amit Baran Sharangi, Suchand Datta, Prahlad DebThis volume is a comprehensive volume that collects and collates the wisdom of the past and blends it with the technological progress of today. The book offers comprehensive coverage on the subject of Indian spices and their agrotechniques.
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Spices: A Global History
By Fred CzarraFocusing on the five premier spices—black pepper, cinnamon, nutmeg, cloves, and chili pepper—while also relating the story of many others along the way, Czarra describes how spices have been used in cooking throughout history and how ...
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Spices: Flavor Chemistry and Antioxidant Properties
By Sara J. RischProvides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific...
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Spices: Morphology, histology and chemistry
By John William ParrySpices: Morphology, histology and chemistry