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Food Handbook pp 290-301 | Cite as

Herbs and spices

  • C. M. E. Catsberg
  • G. J. M. Kempen-Van Dommelen
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

‘Herbs and spices’ describes those plant parts which are especially valued because of their taste, their aroma, their medicinal or preservative action and/or colour.

Keywords

Sweet Pepper Mustard Seed Lemon Balm Leaf Herb Strong Taste 
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.

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Copyright information

© Ellis Horwood 1990

Authors and Affiliations

  • C. M. E. Catsberg
    • 1
  • G. J. M. Kempen-Van Dommelen
    • 1
  1. 1.College Hogeschool NijmegenThe Netherlands

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