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Condiment Herbs and Spices

  • Vincent E. Rubatzky
  • Mas Yamaguchi
Chapter
  • 601 Downloads

Abstract

As commonly used, the term “herb” is not restricted to the botanical definition. Herbs are widely recognized as a broad class of plants, generally associated with growth in the temperate zone, that are useful for flavor, aromatic, dye, or medicinal purposes. The Chinese and other cultures have used herbs medicinally for thousands of years, and the practice continues. Savory herbs have aromatic properties and are utilized principally as flavoring agents.

Keywords

Crocus Sativus Modify Atmosphere Packaging Piper Nigrum Culinary Herb Spice Trade 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Selected References

  1. Ashurst, P.R., ed. 1995, Food Flavoring, 2nd ed. Blackie Academic and Profession/Chapman & Hall, Glasgow.Google Scholar
  2. Duke, J.A. 1985. CRC Handbook of Medicinal Herbs. CRC Press, Boca Raton, FL.Google Scholar
  3. Craker, L.E., and Simon, J.E., eds. 1988. Herbs, Spices, and Medicinal Plants—Recent Advances in Botany, Horticulture and Pharmacology. Oryx Press, Phoenix, AZ.Google Scholar
  4. Hayes, E.S. 1961. Spices and Herbs Around the World. Doubleday Co., Inc., Garden City, NY.Google Scholar
  5. Purseglove, J.W., Brown, E.G., Green, C.L., and Robbins, S.R.J., eds. 1981. Spices, Vols. 1 and 2. Longman Group Ltd., New York.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • Vincent E. Rubatzky
    • 1
  • Mas Yamaguchi
    • 1
  1. 1.Department of Vegetable CropsUniversity of CaliforniaDavisUSA

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