This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief informati

Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however i

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have

Traditional uses of spices : an overview / Ajaikumar B. Kunnumakkara ... [et al.] -- Black pepper (Piper nigrum) and its bioactive compound, piperine / Krishnap

Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, reco