Handbook of Herbs and Spices - Volume 3

U. B. Pandey, National Horticultural Research and Development

N. K. Patra and B. Kumar, Central Institute of Medicinal and

  - 3.3 Application of ionizing radiation...................................................

  - 3.4 Nutritional and safety aspects........................................................

  - 3.5 International approval.....................................................................

  - 3.6 SPS application to boost international trade.................................

  - 3.7 Detection of irradiated spices and herbs.......................................

  - 3.8 References and further reading......................................................

  - herbs and spices....................................................................................... 4Other decontamination techniques for

  - 4.1 Introduction..................................................................................... C. K. George, Peermade Development Society, India

  - 4.2 Preventive measures against contamination..................................

  - 4.3 Organic production.........................................................................

  - 4.4 GAP, GMP, ISO 9000 and HACCP...............................................

  - 4.5 Decontamination techniques..........................................................

  - 4.6 Sterilization of herbs and spices....................................................

  - 4.7 Detoxification.................................................................................

  - 4.8 Sources of further information and advice....................................

  - 4.9 References.......................................................................................

• 5Packaging and storage of herbs and spices..........................................
  
  
  • 5.1 Introduction..................................................................................... K. King, Gourmet Garden, Australia
  
  
  • 5.2 Consumer trends driving innovation.............................................
  
  
  • 5.3 Herb and spice product formats and packaging techniques.........
  
  
  • 5.4 Essential oils...................................................................................
  
  
  • 5.5 Oleoresins.......................................................................................
  
  
  • 5.6 Storage requirements for fresh and dried herbs and spices.........
  
  
  • 5.7 Types of packaging materials........................................................
  
  
  • 5.8 Printing............................................................................................
  
  
  • 5.9 Microbiological safety of herbs and spices...................................
  
  
  • 5.10 New packaging materials used in herbs and spices......................
  
  
  • 5.11 Future trends...................................................................................
  
  
  • 5.12 Bibliography...................................................................................
  
  
  
  


• 6 QA and HACCP systems in herb and spice production....................
  
  
  • 6.1 Introduction..................................................................................... Canada and J. Schooley, Ontario Ministry of Agriculture, Canada
  
  
  • 6.2 HACCP planning for herb and spice production..........................
  
  
  • 6.3 Plant identification practice...........................................................
  
  
  • 6.4 Future trends...................................................................................
  
  
  • 6.5 Acknowledgement..........................................................................
  
  
  • 6.6 Bibliography
  
  
  
  


• Part II Herbs and spices as functional ingredients and flavourings.....
  
  
  • 7 The range of medicinal herbs and spices.............................................
    
    
    • 7.1 Introduction..................................................................................... Research Centre, Canada
    
    
    • 7.2 The role of medicinal herbs and spices......................................... Contents vii
      
      
      • and spices........................................................................................ 7.3 Major constituents and therapeutic uses of medicinal herbs
      
      
      
      
    
    
    • 7.4 Future trends...................................................................................
    
    
    • 7.5 Sources of further information......................................................
    
    
    • 7.6 References.......................................................................................
    
    
    
    
  
  
  • 8Herbs, spices and cardiovascular disease.............................................
    
    
    • 8.1 Introduction..................................................................................... H. Collin, University of Liverpool, UK
    
    
    • 8.2 Chemical composition of herbs and spices...................................
    
    
    • 8.3 Herbs spices and cardiovascular disease.......................................
    
    
    • 8.4 Measurement of antioxidants.........................................................
    
    
    • 8.5 Complex mixtures versus single compounds................................
    
    
    • 8.6 Conclusions.....................................................................................
    
    
    • 8.7 References.......................................................................................
    
    
    
    
  
  
  • 9Herbs, spices and cancer.........................................................................
    
    
    • 9.1 Introduction..................................................................................... and Aromatic Plants, India
    
    
    • 9.2 What is cancer?..............................................................................
    
    
    • 9.3 Cancer therapy in modern medicine..............................................
    
    
    • 9.4 Complementary and alternative medicines (CAM)......................
    
    
    • 9.5 Mechanism of action of herbs and spices.....................................
    
    
    • 9.6 Evidence supporting the functional benefits of herbs and spices
    
    
    • 9.7 Botany of some important herbs in cancer therapy......................
    
    
    • 9.8 References.......................................................................................
    
    
    
    
  
  
  
  


• 10 Herbs, spices and gut health..................................................................
  
  
  • 10.1 Introduction..................................................................................... C. C. Tassou, National Agricultural Research Foundation, Greece
  
  
  • 10.2 Herbs and spices as digestive stimulants......................................
  
  
  • 10.3 The effects of herbs and spices on enteric bacterial pathogens
  
  
  • 10.4 Herbs and spices as growth promoters in animal studies.............
  
  
  • 10.5 Anti-inflammatory activity.............................................................
  
  
  • 10.6 Effect on gut immunity..................................................................
  
  
  • 10.7 Adverse effects...............................................................................
  
  
  • 10.8 Future trends...................................................................................
  
  
  • 10.9 Sources of further information......................................................
  
  
  • 10.10 References.......................................................................................
  
  
  
  


• 11 Volatiles from herbs and spices..............................................................
  
  
  • 11.1 Introduction..................................................................................... Research, India
  
  
  • 11.2 Classification of volatiles...............................................................
  
  
  • 11.3 Biosynthesis of the components of volatile oils...........................
  
  
  • 11.4 Volatiles and plant sources.............................................................
  
  
  • 11.5 References.......................................................................................
  
  
  
  


• Part III Particular herbs and spices........................................................... viii Contents


• 12 Asafetida....................................................................................................
  
  
  • 12.1 Introduction..................................................................................... C. K. George, Peermade Development Society, India
  
  
  • 12.2 World trade.....................................................................................
  
  
  • 12.3 Chemical constituents....................................................................
  
  
  • 12.4 Extraction........................................................................................
  
  
  • 12.5 Processing.......................................................................................
  
  
  • 12.6 Quality issues..................................................................................
  
  
  • 12.7 Main uses........................................................................................
  
  
  • 12.8 References.......................................................................................
  
  
  
  


• 13 Capers and caperberries.........................................................................
  
  
  • 13.1 Introduction: brief description....................................................... and A. R. Vicente, CONICET–UNLP, Argentina
  
  
  • 13.2 Chemical composition....................................................................
  
  
  • 13.3 Cultivation and production.............................................................
  
  
  • 13.4 Uses in food processing.................................................................
  
  
  • 13.5 Functional and health benefits.......................................................
  
  
  • 13.6 Quality issues and future trends....................................................
  
  
  • 13.7 References.......................................................................................
  
  
  
  


• 14 Carambola.................................................................................................
  
  
  • 14.1 Introduction..................................................................................... Medicinal Plants Research, India
  
  
  • 14.2 Description......................................................................................
  
  
  • 14.3 Origin and distribution...................................................................
  
  
  • 14.4 Cultivars and varieties....................................................................
  
  
  • 14.5 Climate............................................................................................
  
  
  • 14.6 Propagation.....................................................................................
  
  
  • 14.7 Planting...........................................................................................
  
  
  • 14.8 Soils, water and nutrients...............................................................
  
  
  • 14.9 Pests and diseases...........................................................................
  
  
  • 14.10 Harvesting and yield......................................................................
  
  
  • 14.11 Keeping quality..............................................................................
  
  
  • 14.12 Food uses........................................................................................
  
  
  • 14.13 Food value......................................................................................
  
  
  • 14.14 Medicinal uses................................................................................
  
  
  • 14.15 Other uses.......................................................................................
  
  
  • 14.16 References.......................................................................................
  
  
  
  


• 15 Caraway....................................................................................................
  
  
  • 15.1 Introduction..................................................................................... S. K. Malhotra, National Research Centre on Seed Spices, India
  
  
  • 15.2 Cultivation.......................................................................................
  
  
  • 15.3 Chemical structure..........................................................................
  
  
  • 15.4 Main uses in food processing........................................................
  
  
  • 15.5 Functional properties...................................................................... Contents ix
  
  
  • 15.6 Toxicity...........................................................................................
  
  
  • 15.7 Quality specifications.....................................................................
  
  
  • 15.8 References.......................................................................................
  
  
  
  


• 16 Cayenne/American pepper.....................................................................
  
  
  • 16.1 Introduction..................................................................................... Research, India
  
  
  • 16.2 The genus Capsicum......................................................................
  
  
  • 16.3 Pod types and quality breeding goals............................................
  
  
  • 16.4 Uses in food processing.................................................................
  
  
  • 16.5 Cultivation.......................................................................................
  
  
  • 16.6 Conclusions.....................................................................................
  
  
  • 16.7 References.......................................................................................
  
  
  
  


• 17 Celeriac......................................................................................................
  
  
  • 17.1 Introduction and description.......................................................... Agricultural Sciences, India
  
  
  • 17.2 Production.......................................................................................
  
  
  • 17.3 References.......................................................................................
  
  
  
  


• 18 Celery.........................................................................................................
  
  
  • 18.1 Introduction..................................................................................... S. K. Malhotra, National Research Centre on Seed Spices, India
  
  
  • 18.2 Cultivation.......................................................................................
  
  
  • 18.3 Post-harvest handling.....................................................................
  
  
  • 18.4 Cultivars..........................................................................................
  
  
  • 18.5 Chemical structure..........................................................................
  
  
  • 18.6 Main uses in food processing........................................................
  
  
  • 18.7 Functional properties......................................................................
  
  
  • 18.8 Quality specifications.....................................................................
  
  
  • 18.9 References.......................................................................................
  
  
  
  


• 19 Chives........................................................................................................
  
  
  • 19.1 Introduction..................................................................................... H. Chen, Beijing Vegetable Research Centre, China
  
  
  • 19.2 Chemical composition and nutritional value.................................
  
  
  • 19.3 Cultivation and production.............................................................
  
  
  • 19.4 Varieties..........................................................................................
  
  
  • 19.5 References and further reading......................................................
  
  
  
  


• 20 Galanga.....................................................................................................
  
  
  • 20.1 Introduction..................................................................................... Research, India
  
  
  • 20.2 Cultivation and production.............................................................
  
  
  • 20.3 Tissue culture studies.....................................................................
  
  
  • 20.4 Functional properties......................................................................
  
  
  • 20.5 Chemistry........................................................................................
  
  
  • 20.6 Uses.................................................................................................
  
  
  • 20.7 K. rotunda....................................................................................... x Contents
  
  
  • 20.8 References and further reading......................................................
  
  
  
  


• 21 Galangal....................................................................................................
  
  
  • 21.1 Introduction..................................................................................... Research, India
  
  
  • 21.2 Production.......................................................................................
  
  
  • 21.3 Molecular pharmacology................................................................
  
  
  • 21.4 Functional properties......................................................................
  
  
  • 21.5 Alpinia officinarum Hance (lesser galangal, Chinese ginger)
  
  
  • 21.6 Alpinia calcarata (lesser galangal)................................................
  
  
  • 21.7 References and further reading......................................................
  
  
  
  


• 22 Leek and shallot.......................................................................................
  
  
  • 22.1 Introduction..................................................................................... Horticultural Research, India
  
  
  • 22.2 Leek.................................................................................................
  
  
  • 22.3 Cultivation and production.............................................................
  
  
  • 22.4 Uses in food industry/processing...................................................
  
  
  • 22.5 Functional properties......................................................................
  
  
  • 22.6 Quality issues..................................................................................
  
  
  • 22.7 Shallot.............................................................................................
  
  
  • 22.8 Cultivation and production.............................................................
  
  
  • 22.9 Uses in food industry/processing...................................................
  
  
  • 22.10 Quality issues..................................................................................
  
  
  • 22.11 References.......................................................................................
  
  
  
  


• 23 Lemon balm..............................................................................................
  
  
  • 23.1 Introduction..................................................................................... H. Turhan, Canakkale Onsekiz Mart University, Turkey
  
  
  • 23.2 Chemical composition....................................................................
  
  
  • 23.3 Cultivation and production.............................................................
  
  
  • 23.4 Main uses........................................................................................
  
  
  • 23.5 Functional/health benefits..............................................................
  
  
  • 23.6 Quality issues..................................................................................
  
  
  • 23.7 References.......................................................................................
  
  
  
  


• 24 Lemongrass...............................................................................................
  
  
  • 24.1 Introduction..................................................................................... Medicinal Plants Research Centre, India
  
  
  • 24.2 Species and varieties......................................................................
  
  
  • 24.3 Origin and distribution...................................................................
  
  
  • 24.4 Cultivation and processing.............................................................
  
  
  • 24.5 Physiology and Biochemistry........................................................
  
  
  • 24.6 Chemical composition....................................................................
  
  
  • 24.7 Uses in food processing.................................................................
  
  
  • 24.8 Functional properties......................................................................
  
  
  • 24.9 Quality issues..................................................................................
  
  
  • 24.10 References....................................................................................... Contents xi
  
  
  
  


• 25 Long pepper..............................................................................................
  
  
  • 25.1 Introduction..................................................................................... K. V. Peter, Kerala Agricultural University, India
  
  
  • 25.2 Chemical composition of long pepper..........................................
  
  
  • 25.3 Uses.................................................................................................
  
  
  • 25.4 Cultivation.......................................................................................
  
  
  • 25.5 Quality specifications.....................................................................
  
  
  • 25.6 Biotechnology.................................................................................
  
  
  • 25.7 Future..............................................................................................
  
  
  • 25.8 References.......................................................................................
  
  
  
  


• 26 Lovage........................................................................................................
  
  
  • 26.1 Introduction..................................................................................... J. Javanmardi, Shiraz University, Iran
  
  
  • 26.2 Chemical composition....................................................................
  
  
  • 26.3 Cultivation and production.............................................................
  
  
  • 26.4 Use in food.....................................................................................
  
  
  • 26.5 Functional/health benefits..............................................................
  
  
  • 26.6 References.......................................................................................
  
  
  
  


• 27 Pandan wangi...........................................................................................
  
  
  • 27.1 Description...................................................................................... S. Wongpornchai, Chiang Mai University, Thailand
  
  
  • 27.2 Cultivation, production and processing.........................................
  
  
  • 27.3 Chemical structure..........................................................................
  
  
  • 27.4 Uses in food....................................................................................
  
  
  • 27.5 Functional properties......................................................................
  
  
  • 27.6 References.......................................................................................
  
  
  
  


• 28 Peppermint................................................................................................
  
  
  • 28.1 Introduction..................................................................................... Institute, India
  
  
  • 28.2 Description......................................................................................
  
  
  • 28.3 Cultivation and production.............................................................
  
  
  • 28.4 Chemical composition....................................................................
  
  
  • 28.5 Commercial uses............................................................................
  
  
  • 28.6 Quality issues..................................................................................
  
  
  • 28.7 References.......................................................................................
  
  
  
  


• 29 Perilla.........................................................................................................
  
  
  • 29.1 Introduction..................................................................................... M. Shylaja Providence Women’s College, India
  
  
  • 29.2 Crop production and management.................................................
  
  
  • 29.3 Chemical composition....................................................................
  
  
  • 29.4 Biotechnological approaches......................................................... xii Contents
  
  
  • 29.5 Functional properties and pharmacological studies......................
  
  
  • 29.6 References and further reading......................................................
  
  
  
  


• 30 Potato onion (Multiplier onion).............................................................
  
  
  • 30.1 Introduction..................................................................................... Foundation, India
  
  
  • 30.2 Chemical composition and uses....................................................
  
  
  • 30.3 Production.......................................................................................
  
  
  • 30.4 Uses in food processing.................................................................
  
  
  • 30.5 Medicinal properties.......................................................................
  
  
  • 30.6 Toxicity...........................................................................................
  
  
  • 30.7 Quality.............................................................................................
  
  
  • 30.8 References.......................................................................................
  
  
  
  


• 31 Spearmint..................................................................................................
  
  
  • 31.1 Introduction..................................................................................... Aromatic Plants, India
    
    
    • the essential oil............................................................................... 31.2 Chemical composition, biosynthesis and genetics of
    
    
    
    
  
  
  • 31.3 Cultivation and production............................................................
  
  
  • 31.4 Diseases, pests and their control...................................................
  
  
  • 31.5 Food uses........................................................................................
  
  
  • 31.6 Medicinal uses................................................................................
  
  
  • 31.7 Functional benefits.........................................................................
  
  
  • 31.8 Quality issues..................................................................................
  
  
  • 31.9 References.......................................................................................
  
  
  
  


• Index