Handbook of herbs and spices. Volume 2. 2nd ed. 2012. illus. 624 p. gr8vo. Hardcover.

Volume 2 begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production. Herbsand 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.