Handbook of herbs and spices, volume 2 (2001)

Handbook of herbs and spices Volume Edited by K V Peter CRC Press Boca Raton Boston New York Washington, DC Cambridge England Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England www.woodhead-publishing.com Published in North America by CRC Press LLC, 2000 Corporate Blvd, NW Boca Raton FL 33431, USA First published 2004, Woodhead Publishing Ltd and CRC Press LLC © 2004, Woodhead Publishing Ltd The authors have asserted their moral rights This book contains information obtained from authentic and highly regarded sources Reprinted material is quoted with permission, and sources are indicated Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials Neither the authors nor the publishers, nor anyone else associated with the publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers The consent of Woodhead Publishing and CRC Press does not extend to copying for general distribution, for promotion, for creating new works, or for resale Specific permission must be obtained in writing from Woodhead Publishing or CRC Press for such copying Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging in Publication Data A catalog record for this book is available from the Library of Congress Woodhead Publishing ISBN 85573 721 (book) 85573 835 X (e-book) CRC Press ISBN 0-8493-2535-8 CRC Press order number: WP2535 The publisher’s policy is to use permanent paper from mills that operate a sustainable forestry policy, and which have been manufactured from pulp which is processed using acid-free and elementary chlorine-free practices Furthermore, the publisher ensures that the text paper and cover board used have met acceptable environmental accreditation standards Typeset by Ann Buchan (Typesetters), Middx, England Printed by TJ International, Padstow, Cornwall, England Contributors (* = main point of contact) Chapter Chapter Professor K V Peter* Kerala Agricultural University KAU – PO, Vellanikkara Thrissur, Kerala State India – 680656 Dr C C Tassou National Agricultural Research Foundation Institute of Technology of Agricultural Products S Venizelou Lycovrisi 14123 Greece Tel: 0487 2370034 Fax: 0487 2370019 E-mail: vckau@sancharnet.in kvptr@yahoo.com Dr K Nirmal Babu Indian Institute of Spices Research Calicut – 673 012 India Tel: 0495 2731410 Fax: 0495 2730294 E-mail: nirmalbabu30@hotmail.com Chapter Tel: +30 210 2845940 Fax: +30 210 2840740 E-mail: microlab.itap@nagref.gr Professor G.-J E Nychas* and Dr P N Skandamis Agricultural University of Athens Department of Food Science and Technology Iera Odos 75 Athens 11855 Greece M R Shylaja and Professor K V Peter* Kerala Agricultural University P O KAU 680656, Vellanikkara Thrissur, Kerala State India – 680656 Tel/Fax: +30 10 529 4693 E-mail: gjn@aua.gr Tel: 0487 2370034 Fax: 0487 2370019 E-mail: vckau@sancharnet.in kvptr@yahoo.com mrshyla@rediffmail.com Dr R Rodenburg TNO Pharma Utrechtseweg 48 3704HE Zeist The Netherlands Chapter Contributors Tel: +31 30 6944844 Fax: +31 30 6944845 E-mail: pharma-office@pharma.tno.nl Chapter P N Ravindran* and G S Pillai Centre for Medicinal Plants Research Arya Vaidya Sala Kottakkal – 676 503 Kerala India Tel: 0483 2743430 Fax: 0483 2742572/2742210 E-mail: avscmpr@sify.com avscmpr@yahoo.co.in Dr K Nirmal Babu Indian Institute of Spices Research Calicut – 676 012 India Chapter Dr A A Farooqi* and K N Srinivasappa Division of Horticulture University of Agricultural Sciences GKVK Bangalore India E-mail: azharfarooqi@sify.com Chapter Dr M M Sharma* and Dr R K Sharma Rajasthan Agricultural University Bikaner India E-mail: mmohanrau@yahoo.com Chapter 10 Tel: 0495 2731410 Fax: 0495 2730294 E-mail: nirmalbabu30@hotmail.com Dr M T Lis-Balchin School of Applied Science South Bank University 103 Borough Road London SE1 0AA Chapter E-mail: lisbalmt@lsbu.ac.uk Dr S K Malhotra* and Dr O P Vijay National Research Centre on Seed Spices Ajmer – 305 206 Rajasthan India Tel: +91 145 2680955 Fax: +91 145 2443238 E-mail: malhotraskraj@yahoo.com xi Chapter 11 Dr M T Lis-Balchin School of Applied Science South Bank University 103 Borough Road London SE1 0AA E-mail: lisbalmt@lsbu.ac.uk Chapter Mr B Krishnamoorthy* and Dr J Rema Indian Institute of Spices Research Calicut 673 012 Kerala India E-mail: bkrishnamoorthy@rediffmail.com remachaithram@yahoo.co.in Chapter 12 Dr J Thomas*, K M Kuruvilla and T K Hrideek ICRI Spices Board Kailasanadu PO Kerala, India – 685 553 E-mail: jtkotmala@hotmail.com xii Contributors Chapter 13 Chapter 17 Dr S K Malhotra National Research Centre on Seed Spices Ajmer – 305 206 Rajasthan India Dr D M Hegde Directorate of Oilseeds Research Rajendranagar Hyderabad – 500 030 Andhra Pradesh India Tel: +91 040 24015222 Fax: +91 040 24017969 Tel: +91 145 2680955 Fax: +91 145 2443238 E-mail: malhotraskraj@yahoo.com E-mail: dmhegde@rediffmail.com Chapter 14 Chapter 18 Professor S Kintzios Laboratory of Plant Physiology Agricultural University of Athens Iera Odos 75 11855 Athens Greece C.K George Peermade Development Society Post Box 11 Peermade – 685531 Idukki Dist Kerala India Tel: +3210 5294292 Fax: +3210 5294286 E-mail: skin@aua.gr E-mail: ckgeorge@vsnl.com Chapter 19 Chapter 15 Dr D J Charles Frontier Natural Products Co-op 3021 78th Street Norway, IA 52318 USA E-mail: denys.charles@frontiercoop.com Professor E Stahl-Biskup* University of Hamburg Institute of Pharmacy Department of Pharmaceutical Biology and Microbiology Bundesstrasse 45 D-20146 Hamburg Germany Chapter 16 Tel: +49 (0)40 42838 3896 Fax: +49 (0)40 42838 3895 E-mail: elisabeth.stahl-biskup @uni-hamburg.de Dr B Sasikumar Indian Institute of Spices Research Marikunnu (PO) Calicut – 673 012 Kerala India Professor R P Venskutonis Head of Department of Food Technology Radvilenu pl 19 Kaunas LT – 3028 Lithuania Tel: 91 495 2731410 Fax: 91 495 2730294 Email: bhaskaransasikumar@yahoo.com Tel: +370 37 456426 Fax: +370 37 456647 E-mail: rimas.venskutonis@ktu.lt Contributors Chapter 20 Dr C C de Guzman Department of Horticulture College of Agriculture University of the Philippines Los Baños Los Baños Laguna 4031 Philippines Tel: (63-49) 536 2448 Fax: (63-49) 536 2478 E-mail: tanchodg@lb.msc.net.ph xiii Contents List of contributors x Introduction K V Peter, Kerala Agricultural University, India and K Nirmal Babu, Indian Institute of Spices Research, India 1.1 Introduction to herbs and spices 1.2 Uses of herbs and spices 1.3 Active plant constituents 1.4 The structure of this book 1.5 References 1 Part I General issues The functional role of herbal spices M R Shylaja and K V Peter, Kerala Agricultural University, India 2.1 Introduction 2.2 Classification 2.3 Production, consumption and processing 2.4 Functional properties 2.5 Sources of further information Herbs and spices and antimicrobials C C Tassou, National Agricultural Research Foundation, Greece, and G.-J E Nychas and P N Skandamis, Agricultural University of Athens, Greece 3.1 Introduction 3.2 Barriers to the use of herb and spice essential oils as antimicrobials in foods 3.3 Measuring antimicrobial activity 3.4 Studies in vitro 3.5 Applications in food systems 3.6 Mode of action and development of resistance 3.7 Legislation 11 11 12 13 15 21 22 22 22 23 26 27 32 34 vi Contents 3.8 3.9 Future prospects and multifactorial preservation 34 References 34 Screening for health effects of herbs R Rodenburg, TNO Pharma, The Netherlands 4.1 Introduction 4.2 Types of assays 4.3 Throughput vs content assays 4.4 Assay quality 4.5 Screening bio-active compounds 4.6 Screening experiments for anti-inflammatory properties 4.7 Future trends 4.8 Sources of further information 4.9 References Under-utilized herbs and spices P N Ravindran and Geetha S Pillai, Centre for Medicinal Plants Research, India and K Nirmal Babu, Indian Institute of Spices Research, India 5.1 Introduction 5.2 Sweet flag 5.3 Greater galangal 5.4 Angelica 5.5 Horseradish 5.6 Black caraway 5.7 Capers 5.8 Asafoetida 5.9 Hyssop 5.10 Galangal 5.11 Betel vine 5.12 Pomegranate 5.13 Summer savory 5.14 Winter savory 5.15 Other 5.16 References Part II 41 41 42 44 45 45 46 49 51 51 53 53 53 60 64 69 72 74 77 81 83 85 89 91 94 95 98 Particular herbs and spices 105 Ajowan S K Malhotra and O P Vijay, National Research Centre on Seed Spices, India 6.1 Introduction and description 6.2 Production 6.3 Cultivation 6.4 Chemical structure 6.5 Main uses in food processing 6.6 Functional properties and toxicity 6.7 Quality issues 6.8 References 107 107 107 108 109 111 112 113 115 Contents vii Allspice B Krishnamoorthy and J Rema, Indian Institute of Spices Research, India 7.1 Introduction and description 7.2 Production and trade 7.3 Chemical composition 7.4 Cultivation 7.5 Uses 7.6 Functional properties 7.7 Quality issues and adulteration 7.8 References 117 Chervil A A Farooqi and K N Srinivasappa, University of Agricultural Sciences, India 8.1 Introduction and description 8.2 Cultivation and production technology 8.3 Uses 8.4 Sources of further information Coriander M M Sharma and R.K Sharma, Rajasthan Agricultural University, India 9.1 Introduction and description 9.2 Origin and distribution 9.3 Chemical composition 9.4 Cultivation and post-harvest practices 9.5 Uses 9.6 Diseases, pests and the use of pesticides 9.7 Quality issues 9.8 Value addition 9.9 Future research trends 9.10 References Appendix I Appendix II 117 119 120 125 131 132 134 138 140 140 141 143 144 145 145 146 146 147 149 149 151 157 159 159 160 161 10 Geranium M T Lis-Balchin, South Bank University, UK 10.1 Introduction 10.2 Chemical composition 10.3 Production and cultivation 10.4 Main uses in food processing and perfumery 10.5 Functional properties 10.6 Quality issues and adulteration 10.7 References 162 11 Lavender M T Lis-Balchin, South Bank University, UK 11.1 Introduction 11.2 Chemical composition 11.3 Production 179 162 162 163 166 167 171 173 179 179 180 viii Contents 11.4 11.5 11.6 11.7 Uses in food processing, perfumery and paramedical spheres Functional properties and toxicity Quality issues and adulteration References 182 183 188 190 12 Mustard J Thomas, K M Kuruvilla and T K Hrideek, ICRI Spices Board, India 12.1 Introduction and description 12.2 Chemical composition 12.3 Production and cultivation 12.4 Uses 12.5 Properties 12.6 Quality specifications 12.7 References 196 196 198 200 201 202 204 204 13 Nigella S K Malhotra, National Research Centre on Seed Spices, India 13.1 Introduction and description 13.2 Chemical structure 13.3 Cultivation 13.4 Main uses in food processing 13.5 Functional properties and toxicity 13.6 Quality specifications and adulteration 13.7 References 206 14 Oregano S E Kintzios, Agricultural University of Athens, Greece 14.1 Introduction and description 14.2 Chemical structure 14.3 Production and cultivation 14.4 Main uses in food processing and medicine 14.5 Functional properties 14.6 Quality specifications and commercial issues 14.7 References 215 206 207 208 209 210 212 214 215 216 219 222 223 225 226 15 Parsley D J Charles, Frontier Natural Products, USA 15.1 Introduction and description 15.2 Chemical composition 15.3 Production and cultivation 15.4 Organic farming 15.5 General uses 15.6 Essential oils and their physicochemical properties 15.7 References 230 16 Rosemary B Sasikumar, Indian Institute of Spices Research, India 16.1 Introduction and description 16.2 Chemical composition 16.3 Production and cultivation 243 230 232 233 235 238 239 241 243 244 245 352 Handbook of herbs and spices from Pseudomonas, causes formation of C6–C1 acid and alcohol glucose conjugates when expressed in hairy roots of Datura stramonium L.’, Planta, 215, 79–89 MUHEIM A., MULLER B., MUNCH T and WETLI M (2001), ‘Microbiological process for producing vanillin’, US Patent 6,235,507 OHTA T., WATANABE M., SHIRASU Y and INOUYE T (1988), ‘Post-replication repair and recombination in uvrA, umuC strain of Escherichia coli and enhanced by vanillin, an antimutagenic compound’ Mutation Res., 201, 107–12 OSMOND C.B., ALLAWAY W.G., SUTTON B.G., TROUGHTON J.H., QUEIROZ O., LUTTGE U and WINTER K (1973), ‘Carbon isotope discrimination in photosynthesis of CAM plants’, Nature, 246, 41–2 PEARSON M.N., JACKSON G.V.H., PONE S.P and HOWITT R.L.J (1993), ‘Vanilla viruses in the South 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924–30 ROSENGARTEN F (1969), The Book of Spices, Pennsylvania, Livingston Pub Co SCHUETZ E., VOLLBRECHT H., SANDNER K., SAND T and MUEHLNICKEL P (1984), ‘Method of extracting the flavoring substances from the vanilla capsule’, US Patent 4,470,927 SEN L.K (1985), Development Prospects and Export Potential of Indonesian Vanilla: A Study in the Global Context, Harvard, Harvard Institute for International Development SIVARAMAN NAIR P.C and MATHEW L (1969), ‘Observation on the floral biology and fruit set in vanilla’, Agric Res J Kerala, 7(1), 46–7 SMITH M.D (1964), ‘Determination of compounds related to vanillin in vanilla extracts’, J AOAC, 47(5), 808–15 STAHL W.H., VOELKER W.A and SULLIVAN J.H (1960), ‘Analysis of vanilla extract’ II Preparation and reproduction of two dimensional fluorescence chromatograms’, J AOAC, 43(3), 606–10 STERN W.L and JUDD W.S (1999), ‘Comparative vegetative anatomy and systematics of Vanilla (Orchidaceae)’, Bot J Linn Soc., 131, 353–82 STRAVER J.T.G (1999), ‘Vanilla planifolia H C Andrews’, in De Guzman C C and Siemonsma J S (Editors), Plant Resources of South-East Asia No 13 Spices, Linden, Backhuys Publishers, 228–33 SULLIVAN J.H., VOELKER W.A and STAHL W.H (1960), ‘Analysis of vanilla extracts I Organic acid determination’, J Assoc Offic Agric Chemists, 43(3), 601–5 SUN R., SACALIS J.N., CHIN C and STILL C.C (2001), ‘Bioactive aromatic compounds from leaves and stems of Vanilla fragrans’, J Agric Food Chem., 49, 5161–4 Vanilla 353 TEN HAVE R., HARTMANS S., TEUNISSEN P.J.M and FIELD J.A (1998a), ‘Purification and characterization of two lignin peroxidase isozymes produced by Bjerkandera sp Strain BOS55’, FEBS Lett., 422, 391–4 TEN HAVE R., RIETJENS I.M.C.M., HARTMANS S., SWARTS H.J and FIELD J.A (1998b), ‘Calculated ionization potentials determine the oxidation of vanillin precursors by lignin peroxidase’, FEBS Lett., 430, 390–2 THEODOSE R (1973), ‘Traditional methods of vanilla preparation and their improvement’, Trop Sci., 15(1), 47–57 TJAHJADI N (1987), Bertanam Panili, Yogyakarta, Penerbit Kanisius USA VANILLA BEAN IMPORT STATISTICS (2002), www.vanillabean.com VAN DEN HEUVEL R.H.H., FRAAIJE M.W , LAANE C and VAN BERKEL W.J.H (2001), ‘Enzymatic synthesis of vanillin’, J Agric Food Chem., 49(6), 2954–8 WALTON N.J., NARBAD A., FAULDS C.B and WILLAMSON G (2000), ‘Novel approaches to the biosynthesis of vanillin’, Current Opinion Biotechnol., 11, 490–6 WANG Y.Y and PEARSON M.N (1992), ‘Some characteristics of potyvirus isolates from Vanilla tahitensis in French Polynesia and the Cook Islands’, J Phytopath., 135(1), 71–6 WANG Y.Y., BECK D.L., GARDNER R.C and PEARSON M.N (1993), ‘Nucleotide sequence, serology and symptomatology suggest that vanilla necrosis potyvirus is a strain of watermelon mosaic virus II’, Arch Virology, 129(1–4), 93–103 WASHISU Y., TESUSHI A., HASHIMOTO N and KANISAWA T (1993), ‘Manufacture of vanillin and related compounds with Pseudomonas’, Japanese Patent 5,227,980 WERKHOFF P and GUNTERT M (1997), ‘Identification of some ester compounds in Bourbon vanilla beans’, Lebensm Wiss u Technol., 30, 429–31 WESTCOTT R.J., CHEETAM P.S.J and BARRACLOUGH A.J (1994), ‘Use of organized viable vanilla plant aerial roots for the production of natural vanillin’, Phytochemistry, 35(1), 135–8 WILD-ALTAMIRANO C (1969), ‘Enzymatic activity during growth of vanilla fruit: I Proteinase, glucosidase, peroxidase and polyphenoloxidase’, J Food Sci., 34, 235–8 WISLER G.C , ZETTLER F.W and MU L (1987), ‘Virus infections of Vanilla and other orchids in French Polynesia’, Plant Disease, 71, 1125–9 YOSHIMOTO T., SAMEJIMA M., HANYU N and KOMA T (1990), ‘Dioxygenase for styrene cleavage manufactured by Pseudomonas’, Japanese Patent 2,195,871 355 Index Index Terms acids active plant constituents aflatoxins, legislation AFNOR ajowan (Trachyspermum ammi) adulteration antimicrobial properties chemical structure description essential oils medicinal uses oils from production specification for whole seed uses in food processing alcoholic beverages, use of spices and herbs in alkaloids allspice (Pimenta dioica) adulteration antioxidant properties bactericidal properties chemical composition culinary uses cultivation description etymology as a fungicide harvesting imports into USA insecticidal properties leaf oil medicinal uses oils in oleoresin origin and distribution in perfumery pests and diseases prices production and trade propagation quality specifications Links 155 313 107 112 115 112 109 107 109 111 112 107 113 111 117–39 138 133 133 120 131 129 117 118 132 129 120 133 123 132 121 128 123 119 132 130 119 119 125 134 156 108 113 109 114 110 111 111 112 114 108 114 112 121 132 110 115 111 116 113 115 122 123 124 127 128 122 123 126 128 136 129 137 118 119 133 130 120 131 126 135 This page has been reformatted by Knovel to provide easier navigation 127 356 Index Terms vernacular names angelica botany and description chemistry culinary use cultivars and varieties cultivation and production essential oil unctional properties and toxicology harvesting and processing medicinal uses origin and distribution anise, cultivation and uses anti-inflammatory properties future technological trends genomics-based screening induced diversity screening experiments for antimicrobial properties ajowan application of essential oils in foods barriers to use of essential oils in food essential oils tested for in food systems geranium hyssop impedance-based methods lavender measuring antimicrobial activity mode of action oregano and oxygen plate counting technique studies in vitro sweet flag (Acorus calamus Linn) thyme (Thymus vulgaris) turbidimetry antioxidant properties sesame aromatherapy rosemary in asafoetida botany and description chemistry culinary and medicinal uses harvesting and processing Links 118 64 69 65 65 64 66 66 65 66 67 68 64 49 47 50 46 112 28 22 23 27 32 168 82 25 186 23 32 224 29 25 26 58 310 24 15 261 169 250 77 78 78 80 78 65 66 67 66 67 68 69 68 67 65 48 49 47 48 49 18 19 22 – 40 29 30 31 80 81 23 28 169 24 33 225 30 25 34 27 17 262 170 18 186 78 79 81 This page has been reformatted by Knovel to provide easier navigation 357 Index Terms origin and distribution products related products assays cell-based fluorescence fluorescence polarization (FP) quality receptor binding reporter gene assays scintillation screening ASTA Cleanliness Specification for Spices, Seeds and Herbs Ayurvedic medicine capers in coriander in mustard in Links 77 79 80 42 43 44 45 43 43 44 42 313 154 110 77 145 202 basil (Ocimum basilicum) cultivation and uses betel vine (Piper betle L.) botany and description chemistry cultivars and varieties cultivation and production essential oil harvesting and processing medicinal uses origin and distribution production and international trade use as a masticatory bio-active compounds, screening bitters black caraway botany and description chemistry culinary use cultivation and production essential oil harvesting and processing medicinal use quality issues Bureau of Indian Standards (BIS) 85 86 87 87 87 87 88 89 86 86 85 45 72 72 73 73 73 73 73 73 74 111 cancer, and rosemary 249 43 44 47 43 44 109 87 88 89 149 86 87 88 89 89 86 46 89 73 74 74 This page has been reformatted by Knovel to provide easier navigation 358 Index Terms capers (Capparis spinosa) botany and description chemistry culinary uses cultivars and varieties cultivation and production harvesting and processing medicinal uses origin and distribution production and international trade carotenoids carvacrol chervil (Anthriscus cerefolium) culinary uses cultivation description harvesting medicinal uses pests and diseases chilli peppers (Capsicum annuum) chlorophylls classification of herbal spices colour components in spices compound asafoetida coriander (Coriandrum sativum) chemical composition cleanliness specifications contaminant limits in importing countries contaminants culinary uses cultivation description environmental effects on quality essential oil future trends grading and standards medicinal uses oleoresin origin and distribution pesticide residue limits pests and diseases production practices and quality quality value addition volatile oils cosmetics coumarines Links 74 74 75 77 75 75 76 77 74 74 32 140 2 140 142 143 142 12 79 145–61 146 154 154 152 149 147 145 153 146 159 153 149 158 146 160 149 152 151 156 157 145 75 75 76 77 141 143 141 141 143 142 144 142 143 155 156 157 158 148 146 159 149 144 147 154 161 150 152 157 158 147 250 151 153 159 157 This page has been reformatted by Knovel to provide easier navigation 154 155 359 Index Terms Links crocin CSIR curcumin 85 dong quai drying methods 66 13 E Coli and allspice and oregano essential oils ajowan allspice angelica antimicrobial action in food systems antimicrobial properties applications in foods barriers to use as antimicrobials in food betel vine black caraway coriander effects of extraction for food preservation galangal geranium greater galangal hyssop lavender legislation lethal dose in rats lovage mango ginger mustard nigella oregano parsley star anise summer savory sweet flag thyme winter savory European Scientific Cooperative on Phytotherapy (ESCOP) European Spice Association 33 133 29 92 94 30 109 121 65 27 23 28 22 111 122 67 87 73 146 170 32 27 83 167 60 82 179 34 33 96 96 203 210 217 230 241 294 92 56 299 95 89 23 85 62 180 212 213 231 232 93 57 300 58 308 313 155 This page has been reformatted by Knovel to provide easier navigation 239 240 360 Index Terms FAO FCC Ferula see also asafoetida flavanoids in thyme flavones flavour compounds responsible for Food and Drug Administration (FDA) galabanum galangal (Kaempferia galanga) botany and description chemistry culinary and medicinal uses cultivation and production essential oil functional properties and toxicology harvesting and processing origin and distribution genetic erosion geranium (Pelargonium) adulteration antimicrobial action in aromatherapy chemistry culinary uses cultivation essential oil harvesting medicinal uses oils organic oil perfumery use pests physiological action production quality specification for essential oil toxicity glycosides greater galangal (Alpinia galanga) botany and description chemistry cultivation and production essential oil functional properties and toxicology harvesting and processing medicinal uses Links 263 94 81 300 15 59 80 83 83 83 85 84 83 85 84 83 162–78 172 168 169 162 166 164 167 165 167 164 166 167 166 169 163 171 170 60 61 61 62 60 63 62 63 325 301 84 85 84 85 85 173 169 170 163 167 165 169 166 168 170 170 164 171 61 62 62 62 63 This page has been reformatted by Knovel to provide easier navigation 63 64 361 Index Terms origin and distribution production and international trade quality issues gums and mucilages herb, definition of term high information content screening/systems biology high-throughput screening (HTS) horseradish (Armoracia rusticana) botany and description chemistry culinary use cultivation and production functional properties and toxicology harvesting and processing medicinal uses origin and distributions quality issues hydrosols hyssop antimicrobial property botany and description chemistry culinary use cultivation and processing medicinal uses origin and distribution IBPGR ICAR ICMR induced diversity inspect repellant properties irani ISO document 676, on herbal spices specifications for allspice specifications for geranium oil specifications for lavender specifications for thyme oil Japanese pepper JECFA lavender (Lavendula) adulteration antimicrobial effects Links 60 60 64 61 50 41 69 70 70 69 71 72 71 71 69 71 32 81 82 81 81 82 82 81 81 84 274 280 50 20 79 153 11 134 171 188 313 44 70 71 72 71 72 72 70 82 83 82 82 281 12 135 53 189 97 59 98 190 186 179–95 This page has been reformatted by Knovel to provide easier navigation 72 362 Index Terms chemical composition culinary uses D-limonene toxicity EC regulations 2002 (CHIP) essential oil for gardens, pot pourri and drying hypoglycaemic effect and lipid peroxidation medicinal uses oil production organic oil in perfumery and cosmetics perillyl alcohol pharmacological effects physiological effect psychological effects quality specifications of oils toxicity Linnaeus lovage (Levisticum officinale Koth.) essential oil luciferase malicorium mango ginger (Curcuma amada) essential oil medicinal uses medicinal properties microbiological specifications, Germany and the Netherlands mint (Mentha piperita), and Salmonella and Listeria mustard in Ayurvedic medicine chemical composition culinary uses description and botany essential oil medicinal uses nutritional value production and cultivation properties quality specifications nigella adulteration Links 179 182 188 189 179 182 186 186 182 180 181 182 187 183 184 185 188 187 162 96 96 43 91 95 96 95 21 180 180 187 187 183 181 184 185 186 189 188 187 190 97 96 96 41 20 197 202 198 203 199 205 200 199 202 197 200 209 214 210 156 27 196 201 202 198 201 196 203 202 199 200 202 204 206 211 212 198 200 203 204 207 212 213 208 213 This page has been reformatted by Knovel to provide easier navigation 363 Index Terms chemical structure culinary uses cultivation description essential oil medicinal uses quality specifications for seed nutritional properties Oil Technological Research Institute Anantpu, India oregano (Origanum) antimicrobial action on fish antimicrobial properties antioxidant properties breeding chemical structure culinary uses cultivation description and botany and E Coli essential oil medicinal uses prices production quality specifications and Salmonella Organic Consumer Trends organic farming organic spices origins and areas of cultivation oxygen, and antimicrobial activity parsley (Petroselinum crispum) chemical composition culinary uses cultivars cultivation description essential oil medicinal uses organic farming precautions uses pathani perfumery use Links 207 209 208 206 210 210 212 15 112 215–29 30 27 223 221 216 222 215 29 31 223 225 219 225 31 235 235 13 14 29 230–42 232 238 233 230 230 241 239 235 239 79 132 208 210 209 207 213 211 212 16 224 224 222 217 225 219 216 30 217 225 218 219 220 221 220 226 221 222 236 237 238 234 231 231 235 232 232 239 236 237 238 222 30 233 182 This page has been reformatted by Knovel to provide easier navigation 240 364 Index Terms geranium perillyl alcohol pimento see allspice pomegranate (Punica granatum) botany and description chemistry culinary use medicinal uses production, consumption and processing pungency resins Review of Natural Products rosemary (Rosmarinus officinalis) in aromatherapy and cosmetics biotechnology and cancer chemical composition culinary uses cultivation description diseases of medicinal uses in mythology oil extraction as a pesticide post-harvest technology toxicology sagapenum Salmonella and allspice and mint and oregano essential oil saponins SCFR screening anti-inflammatory properties bio-active compounds sesame (Sesamum indicum) as animal feed antinutritional factors antioxidants in cake and meal carbohydrates chemical composition Links 167 187 89 90 90 91 91 13 239 243–55 250 248 249 244 248 243 251 248 244 247 250 246 251 80 29 133 27 31 59 46 45 256–89 281 267 261 277 265 259 264 90 91 14 245 250 245 244 252 249 246 250 251 247 33 47 46 48 49 261 266 262 267 282 262 278 260 265 This page has been reformatted by Knovel to provide easier navigation 263 365 Index Terms Links classification and species relationship 256 257 crop adaptation culinary uses dehulling future research needs harvesting lipids medicinal uses minerals morphology and biology oil extraction pests and diseases production 269 279 276 283 274 259 282 265 257 276 274 268 273 263 266 290 295 292 294 293 290 294 295 290 291 32 80 91 92 92 94 92 94 92 92 94 162 53 58 58 55 56 55 56 58 270 280 278 284 275 260 283 proteins vitamins star anise (Illicium verum) chemical composition culinary uses cultivation and production description essential oil medicinal uses morphology related species steam distillation of herbs sumbul (musk rot) summer savory (Satureja hortensis) botany and description chemistry culinary and medicinal uses cultivation and production essential oil harvesting and processing origin and distribution production and international trade quality issues Sweet sweet flag (Acorus calamus Linn) antimicrobial properties botany and description chemistry cultivation and production essential oil functional properties and toxicology 271 281 261 262 263 258 277 259 269 274 264 267 291 296 270 275 265 271 272 292 293 294 93 94 295 294 291 292 92 93 93 93 94 54 59 55 60 57 56 57 59 58 58 This page has been reformatted by Knovel to provide easier navigation 56 57 366 Index Terms Links medicinal use origins and distribution uses Szechuan pepper 53 54 59 97 tannins thyme (Thymus vulgaris) antimicrobial properties antioxidative property botany chemical structure culinary uses cultivation essential oil flavanoids in harvesting history and etymology in pharmacopoeias production propagation quality specifications spasmolytic activity toxicity turbidimetry 29 311 298 299 306 299 300 304 298 314 303 303 313 311 312 24 under-utilized herbs and spices, list USA Food Chemical Codex (FCC) 54 313 vanilla adulteration and substitution chemical structure culinary uses cultivation curing description diseases and pests flavour constituents functional properties genetic engineering harvesting historical background improving production medicinal uses microbial biocatalytic transformation in perfumery 322–53 342 332 338 326 330 335 322 328 332 340 348 330 335 322 346 34 347 338 54 55 60 98 297–321 310 312 299 300 307 304 300 301 305 316 317 301 308 302 309 315 304 304 314 316 305 306 343 344 345 346 327 331 336 323 329 337 328 332 329 333 330 334 324 325 331 336 323 347 308 338 332 337 348 This page has been reformatted by Knovel to provide easier navigation 333 338 334 367 Index Terms Links production and trade products quality standard specifications tissue culture technique use of enzymes in production uses volatile oils coriander nigella parsley 325 338 240 343 346 347 338 145 212 230 326 339 241 340 242 347 348 339 340 231 232 WHO winter savory (S montana) essential oil 313 95 94 95 Z'-factor 45 This page has been reformatted by Knovel to provide easier navigation ... 16.6 12. 1 7 .2 12. 5 6.5 8.0 12. 0 11.7 21 13 834 1346 1990 1576 1468 128 0 16 52 1139 1890 42 43 32 83 44 98 29 28 32 124 422 120 130 346 27 0 24 9 22 0 428 347 22 0 490 113 450 306 20 0 351 70 91 313 20 1... Leaf 12 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 2. 2 Handbook of herbs and spices Laurus nobilis Lauraceae Laurel, true laurel, bay leaf, Leaf sweet flag Levisticum officinale... 14.7 References 21 5 20 6 20 7 20 8 20 9 21 0 21 2 21 4 21 5 21 6 21 9 22 2 22 3 22 5 22 6 15 Parsley