CHAPTER 1. An Introduction to Culinary Herbs and Spices: A Global Guide

Abstract

Culinary herbs and spices are so much more than flavour enhancing foods that provide a diverse range of distinct aromas to savory and sweet dishes. With a focus on thirty globally common culinary herbs and spices – allspice, basil, bay leaf, black pepper, caraway, cardamom, chives, cinnamon, clove, coriander, cumin, dill, fennel, fenugreek, ginger, lemongrass, mint, nutmeg, oregano, paprika, parsley, rosemary, saffron, sage, star anise, sumac, sweet marjoram, tarragon, thyme and turmeric - the aim of the book is to provide an in-depth guide for a diverse set of readers on these culinary herbs and spices. Each chapter provides the names, both common and botanical, of each culinary herb or spice, a brief taxonomy and description, information concerning adulteration, region/s of origin, their journey from region to region via the spice trade, and the development of cultivars as a result of these journeys. Each chapter then delves into the historical, traditional, culinary and medicinal uses of each culinary herb or spice – both past and present. The major nutritional and phytochemical constituents of each culinary herb or spice are provided, as well as their bioactive properties, purported health benefits and therapeutic potential based on current and emerging research. The final section of each chapter is on safety and adverse effects.