Culinary Herbs and Spices : A Global Guide.

Format:

Book

Author/Creator:

Opara, Elizabeth I.

Contributor:

Chohan, Magali.

Language:

English

Subjects (All):

Herbs--Encyclopedias.

Herbs.

Herbs--Therapeutic use--Encyclopedias.

Spices--Encyclopedias.

Spices.

Spices--Therapeutic use--Encyclopedias.

Physical Description:

1 online resource : illustrations.

Edition:

1st ed.

Place of Publication:

Cambridge : Royal Society of Chemistry, 2021.

Summary:

The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format.

Contents:

Intro

Half Title

Title

Copyright

Preface

Glossary

Contents

Chapter 1 An Introduction to Culinary Herbs and Spices: A Global Guide

References

Chapter 2 Allspice - Jamaican Pepper, Pimenta, Newspice (Pimenta dioica, Pimenta officinalis Lindl)

2.1 Names

2.2 Taxonomy

2.3 Origin, Description and Adulteration

2.4 Historical and Current Uses

2.5 Chemistry, Nutrition and Food Science

2.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research

2.6.1 Antioxidant Properties

2.6.2 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties

2.6.3 Chemopreventive/Anti-cancer Properties

2.6.4 Anti-platelet, Hypotensive and Antinociceptive/Analgesic Properties

2.6.5 Potential Use in Managing Menopausal Symptoms

2.6.6 Antimicrobial Properties

2.7 Safety and Adverse Effects

Chapter 3 Basil - Sweet Basil, Common Basil, Thai Basil, Tropical Basil (Ocimum basilicum)

3.1 Names

3.2 Taxonomy

3.3 Origin, Description and Adulteration

3.4 Historical and Current Uses

3.5 Chemistry, Nutrition and Food Science

3.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research

3.6.1 Antioxidant Properties

3.6.2 Anti-inflammatory and Analgesic Properties

3.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties

3.6.4 Cardiovascular Stimulatory and Cardioprotective Properties

3.6.5 Chemopreventive/Anti-cancer Properties

3.6.6 Hepatoprotective Properties

3.6.7 Anti-ulcerative Properties

3.6.8 Anxiolytic (Calming), Sedative, Hypnotic, Anti-convulsant, Anti-depressant-like, Memory Retaining/Enhancing Properties

3.6.9 Antimicrobial Properties

3.6.10 Anti-parasitic Activity

3.6.11 Effect on the Respiratory System

3.6.12 Effect on Wound Healing.

3.6.13 Effect on Fertility

3.7 Safety and Adverse Effects

Chapter 4 Bay Leaf (Laurus nobilis)

4.1 Names

4.2 Taxonomy

4.3 Origin, Description and Adulteration

4.4 Historical and Current Uses

4.5 Chemistry, Nutrition and Food Science

4.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research

4.6.1 Antioxidant Properties

4.6.2 Anti-inflammatory Properties

4.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties

4.6.4 Chemopreventive/Anti-cancer Properties

4.6.5 Hepatoprotective Properties

4.6.6 Anti-ulcer Properties

4.6.7 Anti-convulsant Properties

4.6.8 Antimicrobial Properties

4.6.9 Alcohol Lowering Properties

4.7 Safety and Adverse Effects

Chapter 5 Black Pepper (Piper nigrum L)

5.1 Names

5.2 Taxonomy

5.3 Origin, Description and Adulteration

5.4 Historical and Current Uses

5.5 Chemistry, Nutrition and Food Science

5.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research

5.6.1 Antioxidant Properties

5.6.2 Anti-inflammatory Properties

5.6.3 Glucose Lowering, Anti-diabetic, Lipid Lowering Properties and Effect on Appetite

5.6.4 Chemopreventive/anti-cancer Properties

5.6.5 Neuroprotective Properties

5.6.6 Antinociceptive/Analgesic and Anti-convulsant Properties

5.6.7 Digestive Properties and Gastrointestinal Stimulant

5.6.8 Prebiotic Potential

5.6.9 Antimicrobial Properties

5.7 Safety and Adverse Effects

Chapter 6 Caraway (Carum carvi)

6.1 Names

6.2 Taxonomy

6.3 Origin, Description and Adulteration

6.4 Historical and Current Uses

6.5 Chemistry, Nutrition and Food Science

6.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research.

6.6.1 Antioxidant Properties

6.6.2 Anti-inflammatory Properties

6.6.3 Glucose-lowering, Anti-diabetic and Lipid Lowering Properties

6.6.4 Chemopreventive/Anti-cancer Properties

6.6.5 Hepato- and Nephro-protective Properties

6.6.6 Anti-convulsant and Anti-epileptic Properties

6.6.7 Diuretic Properties

6.6.8 Effect on Reproductive Organs

6.6.9 Impact on Drug Bioavailability

6.6.10 Therapeutic Potential of Caraway in the Management of Obesity, Functional Dyspepsia and Irritable Bowel Syndrome

6.6.11 Antimicrobial Properties

6.7 Safety and Adverse Effects

Chapter 7 Cardamom - Small Cardamom, Green Cardamom, True Cardamom, Ceylon Cardamom, Malabar Cardamom (Elettaria cardamomum)

7.1 Names

7.2 Taxonomy

7.3 Origin, Description and Adulteration

7.4 Historical and Current Uses

7.5 Chemistry, Nutrition and Food Science

7.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research

7.6.1 Antioxidant Properties

7.6.2 Anti-inflammatory Properties

7.6.3 Glucose Lowering, Anti-diabetic, Lipid Lowering and Other Cardioprotective Properties

7.6.4 Chemopreventive/Anti-cancer Properties

7.6.5 Hepatoprotective Properties

7.6.6 Gastroprotective Activity

7.6.7 Gut Modulatory and Anti-nausea Properties

7.6.8 Neuroprotective Properties and Impact on Behaviour, Learning, Memory and Development

7.6.9 Anticonvulsant Properties

7.6.10 Anti-microbial Activity

7.7 Safety and Adverse Effects

Chapter 8 Chives (Allium schoenoprasum)

8.1 Names

8.2 Taxonomy

8.3 Origin, Description and Adulteration

8.4 Historical and Current Uses

8.5 Chemistry, Nutrition and Food Science

8.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research.

8.6.1 Antioxidant Properties

8.6.2 Anti-inflammatory Properties

8.6.3 Lipid Lowering Properties

8.6.4 Anti-hypertensive Properties

8.6.5 Anti-platelet Activity

8.6.6 Chemopreventive/Anti-cancer Properties

8.6.7 Anti-microbial Activity

8.6.8 Anti-parasitic Activity

8.7 Safety and Adverse Effects

Chapter 9 Cinnamon: Cinnamomum verum (syn Cinnamomum zeylanicum), Cinnamomum cassia (syn Cinnamomum aromaticum), Cinnamomum burmanni, Cinnamomum loureiroi

9.1 Names

9.2 Taxonomy

9.3 Origin, Description and Adulteration

9.4 Historical and Current Uses

9.5 Chemistry, Nutrition and Food Science

9.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research

9.6.1 Antioxidant Properties

9.6.2 Anti-inflammatory Properties

9.6.3 Antinociceptive/Analgesic and Wound Healing Properties

9.6.4 Glucose Lowering and Anti-diabetic Properties

9.6.5 Lipid Lowering Properties

9.6.6 Anti-obesity Properties

9.6.7 Efficacy in the Treatment of Non-insulin/Non Lipidaemic Symptoms of Polycystic Ovarian Syndrome (PCOS)

9.6.8 Anti-hypertensive Properties

9.6.9 Neuroprotective Properties

9.6.10 Chemopreventive/Anti-cancer Properties

9.6.11 Anti-microbial Properties

9.6.12 Prebiotic Potential

9.6.13 Anti-parasitic Properties

9.7 Safety and Adverse Effects

Chapter 10 Clove (Syzygium aromaticum, Eugenia aomaticum, Eugenia caryophyllata)

10.1 Names

10.2 Taxonomy

10.3 Origin, Description and Adulteration

10.4 Historical and Current Uses

10.5 Chemistry, Nutrition and Food Science

10.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research

10.6.1 Antioxidant Properties

10.6.2 Anti-inflammatory Properties.

10.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties

10.6.4 Chemopreventive/Anti-cancer Properties

10.6.5 Hepatoprotective Properties

10.6.6 Gastroprotective Properties

10.6.7 Analgesic, Wound Healing, Anti-convulsive, Anxiolytic, Anti-allergic and Aphrodisiac Properties

10.6.8 Anti-microbial Properties

10.6.9 Anti-parasitic Activity

10.7 Safety and Adverse Effects

Chapter 11 Coriander or Cilantro Coriander/Chinese Parsley (Coriandrum sativum)

11.1 Names

11.2 Taxonomy

11.3 Origin, Description and Adulteration

11.4 Historical and Current Uses

11.5 Chemistry, Nutrition and Food Science

11.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research

11.6.1 Antioxidant Properties

11.6.2 Anti-inflammatory Properties

11.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties

11.6.4 Hypotensive Properties

11.6.5 Hepato- and Renal Protective Properties

11.6.6 Chemopreventive/Anti-cancer Properties

11.6.7 Neurological and Neuroprotective Properties

11.6.8 Gut Modulatory Properties

11.6.9 Detoxification Properties

11.6.10 Anti-microbial Properties

11.6.11 Anti-parasitic Activity

11.7 Safety and Adverse Effects

Chapter 12 Cumin (Cuminum cyminum)

12.1 Names

12.2 Taxonomy

12.3 Origin, Description and Adulteration

12.4 Historical and Current Uses

12.5 Chemistry, Nutrition and Food Science

12.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research

12.6.1 Antioxidant Properties

12.6.2 Anti-inflammatory and Immunomodulatory Properties

12.6.3 Antinociceptive/Analgesic Properties

12.6.4 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties

12.6.5 Cardioprotective/Hypotensive Properties.

12.6.6 Chemopreventive/Anti-cancer Properties.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

1-5231-4145-X

1-83916-444-1

1-83916-325-9

OCLC:

1263276689