Peter Handbook of Herbs and Spices

1. Auflage 2012
ISBN: 978-0-85709-568-8
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 624 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices.Volume 2 begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production. Herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food are explored, before the book goes on to look in depth at individual herbs and spices, ranging from ajowan to tamarind. Each chapter provides detailed coverage of a single herb or spice, and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers. - Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices - Begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production - Explores herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food

Autoren/Hrsg.

Peter, K. V.

Leseproben

1 Introduction to herbs and spices: medicinal uses and sustainable production
K.V. Peter,     World Noni Research Foundation, India K. Nirmal Babu,     Indian Institute of Spices Research, India Abstract:
This introductory chapter contains a brief history of herbs and spices, including cultivation, trade and uses. The cultivation requirements of important herbal spices are discussed, as well as uses of herbs and spices in food and beverages, perfumes and cosmetics, and medicinal and nutraceutical uses. The important flavour compounds in major culinary and herbal spices are considered. Other topics discussed in this chapter are antioxidants isolated from herbs and spices, active plant constituents and the molecular phytopharmacology of a few herbs and spices. It also deals with biosafety and efficacy issues from a phytochemical perspective. Key words acids alcoholic beverages alkaloids anthraquinones antioxidant and antimicrobial properties biosafety bitters colouring agents cosmetics coumarines flavones glycosides gums herbal remedies herbs medicinal and nutraceutical uses perfumery pharmaceuticals resins saponins spices tannins volatile oils 1.1 Introduction
The history of herbs and spices is as long as the history of mankind. People have used these plants for medicinal purposes since the earliest times, and the knowledge of herbs has been handed down from generation to generation for thousands of years (Brown, 1995). The terms ‘herb’ and ‘spice’ have more than one definition. According to a common one, herbs are plants, some parts of which contain essential oils useful in food, medicine and/or cosmetics and which usually grow in temperate regions, both in the wild and under cultivation. They do not develop persistent woody tissue. Spices are generally derived from woody plants that grow in tropical areas. They have to be imported to other parts of the world, making them expensive. The earliest gardens were herb gardens and the present-day concept of a herb garden has developed largely from ancient Egyptian, Christian and Islamic traditions. Herbs gardens were planted about 4000 years ago in Egypt. Herb growing was often associated with temples, which required herbs and sacred flowers for daily worship and rituals. Both horticulture and botany began with the study of herbs. In most parts of the world, herbs are grown mainly as field crops or on a small scale as a catch-crop among vegetables and ornamentals as they were thousands of years ago. Ancient cultures of the Middle East, Greece, China and India revered the power of nature and developed herbal remedies based on the plants found in their home environments. The first known herbal compilation of herbal remedies was ordered by the King of Sumeria around 2000 BC and included 250 medicinal substances including garlic (Fetrow and Avila, 1999). In earlier times, medicinal plants were chosen for their colour or shape of leaves, for example, heart-shaped leaves were used for heart problems, while plants with red flowers were used for treating bleeding disorders. This primitive approach is called the Doctrine of Signatures. The lives of people and plants are more entwined than is often realized. About 80 % of the world population is dependent upon medicinal plants for primary healthcare, particularly in the developing economies where local communities are offered immediate access to safe and effective products so as to treat ill health through self-medication (Akerele, 1992). Currently there is great commercial interest in reinvestigating and developing new pharmaceuticals from natural sources, including herbs and spices. Lastly, it should also not be forgotten that many medicinal herbs are also food, oil and fibre plants and have always been grown for a range of purposes (Parry, 1969; Rosengarten, 1973; Andi et al., 1997). The popularization of traditional healthcare in most parts of the world has led to a tremendous demand for medicinal plants, which are often still collected from their natural habitats. This practice has the potential to lead to their depletion and, ultimately, their extinction. This chapter reviews the uses of herbs and spices, with a focus on medicinal uses, as well as the requirement for sustainable production methods. 1.1.1 Sustainable production of herbs and spices
People all over the world have picked and uprooted herbs from the wild since ancient times. Medicinal herbs, in particular, have always been mainly collected from the wild, and the knowledge of where they grow and the best time to gather them has formed an important oral tradition among healers from many different countries and cultures. These ancient traditions aimed at successfully balancing supply and demand, allowing plant stock to regenerate seasonally. However, some of the most commonly used culinary herbs, such as chilli peppers (Capsicum annuum var. annuum) and basil (Ocimum basilicum), have such a long history of use and cultivation that truly wild plants have never been recorded. They presumably became extinct because of over-collection. Owing to the strong commercial pressures of food and pharmaceutical industries of today, unregulated gathering has led to severe genetic erosion of a range of herbs and spices. Wild populations frequently contain genes of value in plant-breeding – for instance to increase the levels of active principles, or to confer resistance to disease, so their conservation is important. Out of about 2000 medicinal and aromatic plants traded in Europe, 1200–1300 are native to the continent with only 130–140 species predominantly derived from cultivated stock. Large-scale cultivation is one practice that can take the pressure off wild stocks. Countries with large-scale cultivation include Argentina, Chile, China, India and Poland (Kuipers, 1997). By enhancing cultivation, food and pharmaceutical companies can have greater control over quality and supply while reducing pressure on populations of wild plants. Increased exchange of information and self-regulation between stakeholders and by manufacturers of herbal products is also desirable. In situ conservation measures and demonstration gardens can be incorporated into management systems for wild populations, and can raise awareness of conservation issues. Substitution by a different species with the same constituents can in addition take pressure off a vulnerable species (e.g. Calendula officinalis or Sambucus nigra as a substitute for Goldenseal, Hydrastis canadensis). Lastly, changing the method of harvest may make practices more sustainable. A Swiss-based herbal remedies and cosmetics company has found that arnica (Arnica montana) can be harvested sustainably if only sections of the above-ground parts of the plants are harvested. Sustainable cultivation can be an effective means of providing income for the poorest sectors of the society and can contribute social stability while supporting conservation. Exhaustive details of general herb and spice cultivation practices in India have been compiled by Parthasarathy and Rajeev (2010). Cultivation requirements for some herbs are summarized in Table 1.1. Table 1.1 Cultivation requirements of some herbal spices and their uses Plant Propagation Common uses Anise Annual. Seeds are sown in a dry, Light soil in early summer. Seedlings should be thinned to 15–18 inches apart. Anise needs 120 frost-free days to produce fully ripened seed heads. The aromatic seeds are used in cooking, in pot-pourris and in some simple home remedies. Basil Perennial. Grows easily from seed. It is frost sensitive. Basil needs medium-well-drained soil and full sun. Pinch tips and flower buds to promote bushiness. The leaves are a classic complement to enrich the flavour of tomatoes; they are also used to enhance the flavour of salads, sauces and vegetables. Chervil Annual and resembles parsley. Seeds are sown in spring. Thin to 15 cm (6 inches) apart. Likes moist, well-drained soil and partial shade. Will self-sow. The leaves, with their delicate anise-like flavour, are often used in soups and salads Lavender Perennial, with many varieties. Englishlavender is the hardiest. Mulch it over the winter. Propagation is easiest by root division. Likes full sun and alkaline, gravelly soil. Grown for its fragrance in the garden and to be used in potpourris and sachets. Oregano Perennial. Prefers well-drained slightly alkaline soil and full sun. Propagate by seed, root division or cuttings. The leaves are a favourite seasoning for pizza and other Italian dishes. Parsley Biennial, usually grown as an annual. Both the curly and the...