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Herbal and acidulant tree spices = t...

Nair, Kodoth Prabhakaran.

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Herbal and acidulant tree spices = their global commercial potential /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Herbal and acidulant tree spices/ by Kodoth Prabhakaran Nair.
其他題名:	their global commercial potential /
作者:	Nair, Kodoth Prabhakaran.
出版者:	Cham :Springer International Publishing : : 2022.,
面頁冊數:	xiv, 141 p. :ill., digital ;24 cm.
內容註:	Chapter 1. Introduction -- Chp 2: Amchur -- Chp.3:Anardana -- Chp 4:Balm or Lemon Balm -- Chp.5:Basil or Sweet Basil (Tulsi) -- Chp.6:Bay or Laurel Leaves -- Chp 7: Kokam or Kokum -- Chp 8:Juniper -- Chp.9: Hyssop -- Chp 10: Marjoram -- Chp 11: Japanese Mint -- Chp: 12: Peppermint -- Chp 13: Spearmint -- Chp 14. Origanum -- Chp 15: Parsley -- Chp 16: Rosemary -- Chp 17: Ashwagndha -- Chp 18.:Manathakkali.
Contained By:	Springer Nature eBook
標題:	Spice plants. -
電子資源:	https://doi.org/10.1007/978-3-031-04360-4
ISBN:	9783031043604

Herbal and acidulant tree spices = their global commercial potential /
Nair, Kodoth Prabhakaran.

Herbal and acidulant tree spicestheir global commercial potential /[electronic resource] :by Kodoth Prabhakaran Nair. - Cham :Springer International Publishing :2022. - xiv, 141 p. :ill., digital ;24 cm.

Chapter 1. Introduction -- Chp 2: Amchur -- Chp.3:Anardana -- Chp 4:Balm or Lemon Balm -- Chp.5:Basil or Sweet Basil (Tulsi) -- Chp.6:Bay or Laurel Leaves -- Chp 7: Kokam or Kokum -- Chp 8:Juniper -- Chp.9: Hyssop -- Chp 10: Marjoram -- Chp 11: Japanese Mint -- Chp: 12: Peppermint -- Chp 13: Spearmint -- Chp 14. Origanum -- Chp 15: Parsley -- Chp 16: Rosemary -- Chp 17: Ashwagndha -- Chp 18.:Manathakkali.

This book discusses leafy spices or herbs known as "aromatic herbs", which, apart from being used in culinary art for flavoring of foods and beverages, are also known to possess antiseptic, anti-oxidant and other medicinal properties, in addition to many nutraceutical and cosmetic properties. Of the numerous herbs twelve of the commercially important herbs are imported into 4 major European markets, namely, France, Germany, United Kingdom and The Netherlands to the tune of 12000 to 13000 tonnes per annum. This book discusses these leafy herbs and their tremendous commercial potential in international trade. The book offers a comprehensive insight into commercial herbs, with an objective of enhancing their yield, and provides a platform for further research into the global trade potential.

ISBN: 9783031043604

Standard No.: 10.1007/978-3-031-04360-4doiSubjects--Topical Terms:

540656
Spice plants.

LC Class. No.: SB305

Dewey Class. No.: 633.83

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505 0 $a Chapter 1. Introduction -- Chp 2: Amchur -- Chp.3:Anardana -- Chp 4:Balm or Lemon Balm -- Chp.5:Basil or Sweet Basil (Tulsi) -- Chp.6:Bay or Laurel Leaves -- Chp 7: Kokam or Kokum -- Chp 8:Juniper -- Chp.9: Hyssop -- Chp 10: Marjoram -- Chp 11: Japanese Mint -- Chp: 12: Peppermint -- Chp 13: Spearmint -- Chp 14. Origanum -- Chp 15: Parsley -- Chp 16: Rosemary -- Chp 17: Ashwagndha -- Chp 18.:Manathakkali.
520 $a This book discusses leafy spices or herbs known as "aromatic herbs", which, apart from being used in culinary art for flavoring of foods and beverages, are also known to possess antiseptic, anti-oxidant and other medicinal properties, in addition to many nutraceutical and cosmetic properties. Of the numerous herbs twelve of the commercially important herbs are imported into 4 major European markets, namely, France, Germany, United Kingdom and The Netherlands to the tune of 12000 to 13000 tonnes per annum. This book discusses these leafy herbs and their tremendous commercial potential in international trade. The book offers a comprehensive insight into commercial herbs, with an objective of enhancing their yield, and provides a platform for further research into the global trade potential.
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