Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, an

This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief informati

This book is targeted at all those involved with seasonings and flavourings in the food industry and has relevant appeal for technical, purchasing, development,

A practical guide offering updates in the spices and seasonings industry Since the publication of the first edition of Spices and Seasonings: A Food Technology