Spices: Leafy Spices
Spices: Leafy Spices by V. Prakash, published by Taylor & Francis Group on December 13, 2017, is a comprehensive exploration of the botany and cultivation of various leafy spices. This edition spans 126 pages and is presented in English. The book delves into the processes of harvesting and processing, as well as the chemical composition and end uses of the leaves and essential oils from a range of species.
Readers will find detailed discussions on the optimal seasons for harvesting to maximize oil yield and the necessary care for successful cultivation and oil extraction. The text also examines the medicinal applications of these leaves and their roles as food flavorings. Covering species such as basil, coriander, mint, and rosemary, this book serves as a valuable reference for professionals in the fields of botany, food science, technology, and flavor chemistry.
Official synopsis Publisher
Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices. The book emphasizes botany and cultivation, identifies which seasons are best for harvesting to achieve a maximum oil yield, and explains the care needed to ensure successful cultivation and oil extraction. Leaf and oil composition is discussed, and the medicinal uses of the leaves, as well as their use as food flavorings, are examined in detail. Species covered include basil, bay, bergamot, borage, burnet, capers, camomile, chervil, chives, coriander, costmary, curry leaf, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, and thyme. This book is an ideal reference volume for botanists, food scientists, technologists, and flavor chemists.
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