SPICES AND CONDIMENTS

About the Book

The fifth popular edition of this book covers the nomenclature, description, distribution, composition and uses of about 86 spices. The facts that it is being brought out in the platinum (75th) year of the author's life speak volumes for the popularity of the book. It has also been translated into four Indian languages (Hindi, Kannada, Malayalam and Tamil). The various uses of spices in foods and beverages as flavourants, in medicine, and in perfumery and cosmetics are described. It also covers the latest PFA quality standards for spices, as well as lists of other national (agmark, ISI or BIS) and international (ISO) standards for spices, their products, and methods of test.

About the Author

Dr. J.S. Pruthi (b. 1921), is an internationally known authority on spice technology. He has authored five professional books on different facets of spices, including the one published in USA and two by the ICAR. In addition, he has also authored four more books on food technology of which two have been approved as textbooks for graduate and postgraduate studies. He has been the founder Director, Agmark Laboratories, Govt. of India , Founder Director, CSIR industrial R & D Complex, one of the senior most founding scientists of CFTRI, Mysore and one of the first and the oldest post-graduate teachers of food technology in India. He has authored six patents (including three on spices), 300 R & D publications in food technology (including 100 on spice technology) and nine books. He has won several national and international awards, including the covetous NRDC national award and the outstanding aluminus 1995 by CFTRI Alumini Association and by PAU-OBA, Ludhiana. He has led several Indian delegations of experts to ISO international conferences for formulating world standards for Commonwealth Secretariat, London, and Consultant to the UNDP in 1994. he has also been serving and advising food industries in India and abroad in spice technology and fruit/food technology. He was honoured in 1996 as 'Fellow' of the AFST (India) and ISI earlier. He is now the Founder President of Carishma Food Consultancy Services (India)

Preface to the First Edition
Preface to the Fifth Edition
Acknowledgments
Abbreviations
1. Introduction
2. Ajowan or Bishop's Weed
3. Allspice or Pimenta
4. Amchur
5. Anardana
6. Angelica
7. Aniseed
8. Asafoetida or Asafoetid
9. Balm or Lemon Balm
10. Basil or Sweet Basil
11. Bay or Laurel Leaves
12. Caper
13. Capsicums or Chillies
    i. Chillies
    ii. Paprika
    . iii. Bird Chillies and Tabasco Chillies
14. Caraway
15. Large Cardamom
    i. Madagascar cardamom
    ii. Cameroon cardamom
    iii. Korarima cardamom
    iv. Grains of Paradise
16. Greater Cardamom
    i. Bengal cardamom
    ii. Round cardamom
    iii. Cambodian cardamom
    iv. Greater Indian cardamom or Nepal cardamom
17. Lesser cardamom
18. Cassia
    i. Jangli Dalchini
    ii. Tejpat
    iii. Tezpat
    iv. Cassia or Cassia China
    v. Batavia Cassia
    vi. Saigon Cassia
19. Celery Seed
20. Celeriac
21. Chervil
22. Chives or Cives
23. Cinnamon
24. Clove
25. Coriander
26. Cumin seed
27. Cumin Black
28. Curry Leaf
29. Dill and Indian Dill
30. Fennel
31. Fenugreek
32. Galangal
33. Garlic
34. Ginger
35. Horse-Radish
36. Hyssop
37. Juniper
38. Kokam or Kokum
39. Stone Leek or Welsh Onion
40. Lovage
41. Mace
42. Marjoram
43. Mint or Japanese Mint
44. Mustard
    i. White Mustard
    ii. Black Mustard
    iii. Indian Mustard
45. Nutmeg
46. Onion
47. Oregano or Origanum
48. Parsley
49. Pepper, black, White, Green
50. Pepper, Long
51. Peppermint
52. Poppy Seed
53. Rosemary
54. Saffron
55. Sage
56. Savory
57. Shallot
58. Spearmint
59. Star-anise
60. Sweet Flag or Calamus
61. Tamarind
62. Tarragon
63. Thyme/Wild Thyme
64. Turmeric
65. Vanilla

Glossary Technical, Medical and Botanical Terms
Select Bibliography

I. Harvesting Seasons for Important Indian Spices
II. National Agmark Standards for Spices (whole and ground)
III. PFA Definitions & Quality Standards for Spices (whole and ground)
IV. A list of National (BIS) Quality Standards for Spices, Spice Products and their Methods of Test.
V. A list of International (ISO) Quality Standards for Spices, Spice Products and their Methods of Test
VI. Spice Research Centers in India under the Aegis of AICRPS/(IISR) 1CAR Index