Raghavan Susheela

Designed to be a practical tool for the many diverse professionals who develop and market foods, this book combines technical information about spices—forms, varieties, properties, applications, and quality specifications — with information about trends, history, and the culture behind the cuisine. The book codifies vast technical and culinary knowledge and covers each spice’s varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties, and the culinary information that will aid in product development. She describes folklore and traditional medicine usage and provides translations of each spice’s name in global languages.