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HANDBOOK of Spices, Seasonings, and Flavorings SECOND EDITION HANDBOOK OF Spices, Seasonings, and Flavorings SECOND EDITION HANDBOOK OF Spices, Seasonings, and Flavorings SECOND EDITION Susheela Raghavan Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2007 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-10: 0-8493-2842-X (Hardcover) International Standard Book Number-13: 978-0-8493-2842-8 (Hardcover) This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the conse- quences of their use. No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www. copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Raghavan, Susheela. Handbook of spices, seasonings, and flavorings / Susheela Raghavan. -- 2nd ed. p. cm. Includes bibliographical references and index. ISBN 0-8493-2842-X 1. Spices--Handbooks. 2. Cookery (Spices) I. Title. TX406.R34 2006 641.3’383--dc22 2006046571 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Dedication To my parents . Pathmavathy Kumaran and Kattary Raghavan I dedicate this book to my ma and cha who planted the seed of taste within me, from which my thirst for knowledge of spices and flavors grew. It was this exposure that enabled me to truly appreciate and enjoy the many diverse foods and flavors from around the world. Table of Contents Preface Acknowledgment Author Chapter 1 Spices in History.................................................................................1 A “Spicy” Tale: A Short History of the Spice Trade ...............................................1 Early Use of Spices in the Americas ........................................................................2 The Asian Spice Emporium ......................................................................................3 The First Spice Traders .............................................................................................4 Spice Use in the West................................................................................................5 Greek and Roman Spice Traders...............................................................................6 The Arab Conquest....................................................................................................6 Spice Use in the Middle Ages...................................................................................7 The Age of European Conquest ................................................................................8 Spices in America......................................................................................................9 Chapter 2 Trends in the World of Spices Today.............................................11 Trends in Foods and Spices ....................................................................................11 Understanding and Effectively Meeting the Growing Demand for Authenticity ...............................................................................15 Spices and Flavorings of Popular, Authentic Ethnic Cuisines ...............................16 Authentic Ethnic Spices.................................................................................17 Spices, Flavorings, and Seasonings of Popular Authentic Ethnic Cuisines .......................................................................................17 Authentic Ethnic Flavorings ..........................................................................19 Authentic Preparation and Cooking Techniques ...........................................20 Ethnic Presentation Styles .............................................................................20 Fusion and Regional American Flavorings.............................................................21 Fusion Flavors................................................................................................22 Regional American Flavors............................................................................22 Natural and Organic Spice Trends ..........................................................................23 Chapter 3 Forms, Functions, and Applications of Spices ..............................25 Introduction..............................................................................................................25 Spice Forms and Composition ................................................................................25 Fresh Whole Spices........................................................................................26 Dried Spices ...................................................................................................27 Spice Extractives............................................................................................28 Essential (Volatile) Oils.................................................................................30 Oleoresins (Nonvolatiles and Volatiles).........................................................31 Other Spice Extractives..................................................................................32 Storage Conditions with Spices.....................................................................35 Functions of Spices .................................................................................................35 Primary Function of Spices ...........................................................................36 Flavor, Taste, Aroma, and Texture.....................................................36 Coloring..............................................................................................36 Secondary Functions of Spices......................................................................38 Spices as Preservatives.......................................................................39 Spices as Antimicrobials....................................................................39 Spices as Antioxidants .......................................................................40 Emerging Functions of Spices.......................................................................42 Spices as Medicines...........................................................................42 Traditional Medicine..........................................................................43 Modern Medicine...............................................................................46 Spice Preparation.....................................................................................................48 Global Equipment Used in Spice Preparation...............................................50 Spice Applications ...................................................................................................51 Marinades, Rubs, and Glazes ........................................................................51 Spice Blends, Seasonings, and Condiments..................................................52 Chapter 4 Spice Labeling, Standards, Regulations, and Quality Specifications ......................................................................55 Spice Definition and Labeling.................................................................................55 Spice Regulations ....................................................................................................56 Spice Authenticity and Quality Concerns...............................................................57 Spice Quality Specifications....................................................................................58 Maintaining Spice Quality.......................................................................................59 Chapter 5 A to Z Spices.....................................................................................63 Ajowan.....................................................................................................................63 Allspice ....................................................................................................................64 Anise/Aniseed..........................................................................................................66
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