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Author: Atta-ur-Rahman
Publisher: Bentham Science Publishers
ISBN: 9814998133
Category : Medical
Languages : en
Pages : 193
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Book Description
Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine. The fourth volume of this series features the following reviews: 1. Pharmacological effects of Curcuma longa, focused on anti-inflammatory, antioxidant and immunomodulatory effects 2. Ethnomedicinal uses, Phytochemistry, Pharmacological effects, Pre-clinical and Clinical studies on flaxseed: A spice and culinary herb-based formulations and its constituents 3. Nigella sativa (Prophetic medicine): The Miracle Herb 4. Properties of Mexican oregano (Lippia spp.) essential oils and their use in aquaculture 5. Curry leaf: An insight into its Pharmacological activities, Medicinal profile, and Phytochemistry
Author: Jayne T. MacLean
Publisher:
ISBN:
Category : Cookery (Herbs)
Languages : en
Pages : 46
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Book Description
Author: Atta-ur-Rahman
Publisher: Bentham Science Publishers
ISBN: 9814998133
Category : Medical
Languages : en
Pages : 193
Get Book Here
Book Description
Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine. The fourth volume of this series features the following reviews: 1. Pharmacological effects of Curcuma longa, focused on anti-inflammatory, antioxidant and immunomodulatory effects 2. Ethnomedicinal uses, Phytochemistry, Pharmacological effects, Pre-clinical and Clinical studies on flaxseed: A spice and culinary herb-based formulations and its constituents 3. Nigella sativa (Prophetic medicine): The Miracle Herb 4. Properties of Mexican oregano (Lippia spp.) essential oils and their use in aquaculture 5. Curry leaf: An insight into its Pharmacological activities, Medicinal profile, and Phytochemistry
Author: Ernest Small
Publisher: NRC Research Press
ISBN: 9780660190730
Category : Cooking
Languages : en
Pages : 440
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Book Description
"A publication of the National Research Council of Canada Monograph Publishing Program."
Author: Amanda J Watson
Publisher: Amanda J Watson
ISBN:
Category : Gardening
Languages : en
Pages : 153
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Book Description
Discover how to create and use natural remedies from home-grown herbs to enhance your health and well-being.
Author: Susan Belsinger
Publisher: Timber Press
ISBN: 1604697474
Category : Gardening
Languages : en
Pages : 329
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Book Description
“This fresh new masterpiece excites the senses!” —Rosemary Gladstar, herbalist and bestselling author Good cooks know that when it comes to herbs, there is nothing better than harvesting them fresh from the garden. The Culinary Herbal highlights 97 delicious varieties—like black cumin, fenugreek, lemon balm, and sassafras—that every food lover will want to add to their kitchen garden. In this gorgeously photographed guide, you will learn which herbs offer the most flavor, how to grow them at home, and how to put them to use. Plant profiles are organized alphabetically by herb type and include basic growing information, flavor notes, and culinary uses. Additional information includes step-by-step instructions for harvesting, preserving, and storing, along with techniques for making pastes, syrups, vinegars, and butters.
Author: Elizabeth I Opara
Publisher: Royal Society of Chemistry
ISBN: 1839163259
Category : Cooking
Languages : en
Pages : 490
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Book Description
Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format. For each culinary herb or spice the following is covered: origin and history of use, including their use in food preservation and for medicinal purposes; nutritional composition; chemistry; sensory properties; adulteration; current and emerging research concerning their bioactive properties and their health promoting and therapeutic potential; safety; and adverse effects. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.
Author: Eberhard Teuscher
Publisher: Medpharm Scientific Publishers
ISBN: 9780849319624
Category : Health & Fitness
Languages : en
Pages : 0
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Book Description
As demonstrated by the hundreds of books on culinary herbs, spices, and spice blends currently on the market, the ancient art of seasoning is still popular and gaining momentum. Taking you on a journey into the fascinating world of spices, from foul-smelling asafetida to devilishly hot chilies, from sumptuous saffron to fragrant cinnamon, Medicinal Spices describes, from the perspective of a natural scientist, 300 plants and the spices that are obtained from them. The author presents 84 extensive monographs of culinary herbs, including details of their cultivation, production, constituents, sensoric properties, pharmacological actions, their potential toxicity, and their culinary and medicinal uses. Divided into two parts, the book begins with an overview of facts about herbs and spices that can be generalized and provides a better understanding of the specific monographs. The monograph section describes the most important culinary herbs and spices. More than 170 color illustrations and nearly 500 chemical structures round out the coverage, making this an essential resource for information on medicinal spices and their uses.
Author: Maureen Little
Publisher: Spring Hill
ISBN: 1848035861
Category : Gardening
Languages : en
Pages : 234
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Book Description
This book is full of inspiration and practical advice on cultivating a kitchen herb garden,and on using its fresh,home-grown herbs in your cooking. There is detailed information on how to plan,plant,grow and maintain thirty selected herbs in a herb garden that will always be productive.Additionally,there are over sixty delicious recipes - from soups to sauces - for using herbs in your kitchen.The book includes information on:Which culinary herbs to plant,and how to grow them. Illustrated planting plans for designing different types of herb garden. Using herbs to flavour oils, vinegars, butters,sugars and jellies. How to harvest,dry and preserve your herbs How to grow herbs in containers. How to match herbs to ingredients in your cooking.
Author: Brittany Wood Nickerson
Publisher: Storey Publishing
ISBN: 1612126901
Category : Cooking
Languages : en
Pages : 313
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Book Description
Author and herbalist Brittany Wood Nickerson understands that food is our most powerful medicine. In Recipes from the Herbalist’s Kitchen she reveals how the kitchen can be a place of true awakening for the senses and spirit, as well as deep nourishment for the body. With in-depth profiles of favorite culinary herbs such as dill, sage, basil, and mint, Nickerson offers fascinating insights into the healing properties of each herb and then shares 110 original recipes for scrumptious snacks, entrées, drinks, and desserts that are specially designed to meet the body’s needs for comfort, nourishment, energy, and support through seasonal changes. Foreword INDIES Gold Award Winner IACP Cookbook Awards Finalist
Author: Terry D. Gulden
Publisher: AuthorHouse
ISBN: 1425996531
Category : Cooking
Languages : en
Pages : 45
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Book Description
"The Essence of Herbs" is designed to provide today's busy professional, including parent and homemaker, with the basic information that he or she needs to select, grow and use culinary herbs in a mere 42 pages and very few words. It is an accessible, easy to use guide to the thirteen most common and most usable culinary herbs; basil, chervil, chives, cilantro, dill, marjoram, mint, oregano, parsley, rosemary, sage, tarragon and thyme. It presents only the essential information in easily digestible snippets. After some very useful introductory information on growing and using herbs in a general sense, and on their compatibility with food and with each other, each herb is explored on two facing pages. These two pages include the particular herb as a background illustration to aid the reader in recognizing the herbs in their shopping expeditions. The page on the left contains descriptive information on the origin and history of the herb, along with a descriptiuon of its flavor and aroma profile and suggestions on food compatibility and synergism with other herbs. The page on the right contains two or three basic recipes designed to showcase the particular herb. This is a book designed for accessibility and ease of use to meet the needs of the dedicated home cook who doesn't have the time, or inclination to pour through the many excellent reference books on herbs that are available.
