On food and cooking the science and lore of the kitchen ( PDFDrive ) 742
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Herbs,Spices,andHealth
HandlingandStoringHerbsandSpices
PreservingAromaCompounds
StoringFreshHerbs
DryingFreshHerbs
CookingwithHerbsandSpices
FlavorExtraction
MarinadesandRubs
HerbsandSpicesasCoatings
Extracts: Flavored Oils, Vinegars,
Alcohols
FlavorEvolution
HerbsandSpicesasThickeners
ASurveyofCommonHerbs
TheMintFamily
TheCarrotFamily
TheLaurelFamily
OtherCommonHerbs
ASurveyofTemperate-ClimateSpices
TheCarrotFamily
The Cabbage Family: Pungent Mustards,
Horseradish,Wasabi
TheBeanFamily:LicoriceandFenugreek
Chillis
OtherTemperate-ClimateSpices
ASurveyofTropicalSpices
TeaandCoffee
Caffeine
Tea,Coffee,andHealth
WaterforMakingTeaandCoffee
Tea
Coffee
WoodSmokeandCharredWood
TheChemistryofBurningWood
LiquidSmoke
Herbs and spices are ingredients that we use
to add flavor to foods and drinks. Herbs are
plantleaves,freshordried,andspicesarebits
ofdryseed,bark,androot.Weconsumethem
intinyamounts,andtheyhavepracticallyno
nutritional value. Yet from earliest times,
thesearomaticbitshavebeenamongthemost
highlyprizedandcostlyofallingredients.In
