Spices and flavourings

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

Spices are aromatic vegetable products which are used in powder form to flavour various confections and, more generally, as a condiment for seasoning food. These powders consist of the vegetable tissue of certain plants which have been dried and ground or pulverized by heavy machinery. The aromas and strong pungent flavours of spices are due to the presence of particular essential oils and glucosides. Owing to their strong odour and flavour, they are comparatively easy to adulterate with worthless material, such as the shells and husks of various nuts. The adulterant is seldom harmful in itself, but it reduces considerably the flavouring value of the spices. Another form of adulteration consists in extraction of the essential oils with alcohol to obtain the essence; then the residue is ground to a powder and sold as spice.

Keywords

Rice Flour Poppy Seed White Pepper Cinnamic Aldehyde Coriander Seed 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Bibliography

  1. Davies, J.E.H. (1969) ‘The spice trade’, British Chapter, ASBE Conference Proceedings, Nov. 1969, pp. 16 – 29.Google Scholar
  2. Flavour-Strength Standardized Spices,Technical booklet issued by Bush, Boake, Allen.Google Scholar
  3. McCormick Glentham/Schwartz: Information supplied by Liz Day, Herb and Spice Guide and Harvest Calendar.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

Personalised recommendations