HANDBOOK OF MEDICINAL SPICES

Spice is defined as a strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment. Some of the main spices used in food are Turmeric, Pepper, Cinnamon, Cumin, Ginger, Bay leaf, Cloves, Cardamom, Fenugreek, Garlic etc. Apart from using these spices as culinary ingredients they are also used for medicinal purposes. This book focuses on the importance role of spices, which are important medicines that have withstood the empirical tests of millennia.

Print ISBN: 9781682511800 | $ 190 | 2016 | Hardcover

Contributors: Il-Suk Kim, Mi-Ra Yang et al