Spices, Condiments and Seasonings

Section I Introduction.- Spices in Our Modern Life.- A Brief Look at the Long History of Spices.- Section II Spices and Spice Blends.- What are Spices and Herbs?.- Spices.- Allspice.- Angelica.- Anise Seed.- Anise, China Star.- Basil Sweet.- Bay (Laurel) Leaves.- Borage.- Capers.- Capsicum (Cayenne or Red Pepper).- Caraway Seed.- Cardamom.- Cassia.- Celery Seed.- Chervil.- Chives.- Cinnamon.- Cloves.- Coriander.- Costmary.- Cumin Seed.- Dillseed-Dillweed.- Fennel Seed.- Fenugreek Seed.- Garlic, Dehydrated.- Ginger.- Hops.- Horseradish.- Hyssop.- Juniper Berry.- Leek.- Lemongrass.- Licorice (Liquorice).- Lovage.- Mace.- Marjoram, Sweet.- Mint-Peppermint.- Mint-Spearmint.- Mustard.- Nutmeg.- Onions, Dehydrated.- Oregano (Wild Marjoram).- Paprika (Pimiento).- Parsley.- Pepper, Black.- Pepper, White.- Poppy Seed.- Rosemary.- Rue.- Saffron.- Sage.- Savory, Sweet Summer.- Sesame Seed.- Tarragon (Estragon).- Thyme.- Turmeric.- Vanilla.- Woodruff ( Sweet Woodruff).- Wormwood.- Spice Blends.- Chili Powder Blend.- Curry Powder Blend.- Pickling Spice Blend.- Poultry Seasoning Blend.- Pumpkin Pie Spice Blend.- More Information on Spices.- Spice Substitutes for Salt in Sodium Restricted Diets.- Major Sources of Spices by Country or Geographical.- Area.- Antioxidant Activity of Spices.- Microbiological Aspects and Sterilization of Spices.- Storage of Spices and Spice Extractives.- Section III Soluble Spices.- History.- Oleoresins.- Essential Oils.- Encapsulated Oils.- Dry and Liquid Soluble Spices.- Spice Equivalency Defined.- Advantages and Disadvantages of Various Spice Types.- Analytical Methods.- Section IV Condiments and Sauces.- Simple and Compound Condiments.- Celery Salt.- Garlic Salt.- Onion Salt.- Prepared Mustards.- Tomato Catsup (Ketchup, Catchup).- Chili Sauce.- Meat Sauces.- Worcestershire Sauce.- Dehydrated Worcestershire Sauce Base.- Soy Sauce.- Mango Chutney.- Sauces.- Salad Dressings321 Gravies.- Characteristic Formulations for Selected Instant Sauces and Regular Salad Dressings.- Section V Seasonings and Seasoning Technology.- Seasonings.- The Compounding of Seasonings.- Seasoning Formulations.- Meat Seasonings.- Frankfurter Seasonings.- Bologna Seasonings.- Fresh Pork Sausage.- Italian Pork Sausage.- Kielbasa (Polish Sausage).- Smoked Liver Sausage.- Instant Gravy Seasonings and Mixes.- Gravies.- Chicken and Beef Stocks.- Soup Seasonings and Mixes.- Miscellaneous Seasonings.- Discussion.- The Technology of Seasoning.- The Anatomy and Physiology of Taste and Smell.- Analysis of a Seasoning.- Analysis and Duplication of a Soluble Pork Sausage Seasoning.... Mehr