01668    a2200205   4500003000600000005001700006008004100023020001800064040002000082082001900102100002300121245005000144250001100194260002600205300003400231500001800265520114700283650001101430650002101441GCWUF20210126024137.0210126b        xxu||||| |||| 00| 0 eng d  a9780367390099  aMAINbENGcMAIN  a641.3383	bRAG  aRaghavan, Susheela  aHandbook of Spices, Seasonings and Flavorings  a2nd Ed  c2019.aLondon :bCRC,  a330 p. :bill ;c24 cm.fP.B.  aInclude Index  aDesigned to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices - forms, varieties, properties, applications, and quality specifications - with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods." "While many reference books on spices include alphabetized descriptions, the similarity between this book and others ends there. More than just a list of spices, this book covers each spice's varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties, both chemical and sensory, and the culinary information that will aid in product development. She also explains how each spice is used around the world, lists the popular global spice blends that contain the spice, describes each spice's folklore and traditional medicine usage, and provides translations of each spice's name in global languages  aSpices  aCooking (Spices)