Cookies on CAB eBooks

Like most websites we use cookies. This is to ensure that we give you the best experience possible.

 

Continuing to use www.cabi.org  means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.

CAB eBooks

Ebooks on agriculture and the applied life sciences from CAB International

CABI Book Chapter

Chemistry of spices.

Book cover for Chemistry of spices.

Description

This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper (Piper nigrum), small cardamom (Elettaria cardamomum), large cardamom (Amomum subulatum), ginger, turmeric, cinnamon and cassia (...

Metrics

Chapter 10 (Page no: 190)

Coriander.

This chapter describes the morphology, uses, chemical composition (mainly the constituents of the volatile oil) and medicinal properties (antioxidant, insecticidal, and for aflatoxin control) of coriander (Coriandrum sativum). Factors affecting the composition of the volatile oil from coriander (including distillation technique, environmental conditions, maturity of the plant material, geographical variation, harvesting and drying, cultivar and storage).

Other chapters from this book

Chapter: 1 (Page no: 1) Introduction. Author(s): Parthasarathy, V. A. Chempakam, B. Zachariah, T. J.
Chapter: 2 (Page no: 21) Black pepper. Author(s): Zachariah, T. J. Parthasarathy, V. A.
Chapter: 3 (Page no: 41) Small cardamom. Author(s): Chempakam, B. Sindhu, S.
Chapter: 4 (Page no: 59) Large cardamom. Author(s): Chempakam, B. Sindhu, S.
Chapter: 5 (Page no: 70) Ginger. Author(s): Zachariah, T. J.
Chapter: 6 (Page no: 97) Turmeric. Author(s): Chempakam, B. Parthasarathy, V. A.
Chapter: 7 (Page no: 124) Cinnamon and cassia. Author(s): Leela, N. K.
Chapter: 8 (Page no: 146) Clove. Author(s): Leela, N. K. Sapna, V. P.
Chapter: 9 (Page no: 165) Nutmeg and mace. Author(s): Leela, N. K.
Chapter: 11 (Page no: 211) Cumin. Author(s): Azeez, S.
Chapter: 12 (Page no: 227) Fennel. Author(s): Azeez, S.
Chapter: 13 (Page no: 242) Fenugreek. Author(s): Leela, N. K. Shafeekh, K. M.
Chapter: 14 (Page no: 260) Paprika and chilli. Author(s): Zachariah, T. J. Gobinath, P.
Chapter: 15 (Page no: 287) Vanilla. Author(s): Azeez, S.
Chapter: 16 (Page no: 312) Ajowan. Author(s): Zachariah, T. J.
Chapter: 17 (Page no: 319) Star anise. Author(s): Chempakam, B. Balaji, S.
Chapter: 18 (Page no: 331) Aniseed. Author(s): Leela, N. K. Vipin, T. M.
Chapter: 19 (Page no: 342) Garcinia. Author(s): Krishnamurthy, K. S. Sapna, V. P.
Chapter: 20 (Page no: 362) Tamarind. Author(s): Krishnamurthy, K. S. Sapna, V. P. Parthasarathy, V. A.
Chapter: 21 (Page no: 376) Parsley. Author(s): Azeez, S. Parthasarathy, V. A.
Chapter: 22 (Page no: 401) Celery. Author(s): Krishnamurthy, K. S.
Chapter: 23 (Page no: 413) Curry leaf. Author(s): Parthasarathy, V. A. Zachariah, T. J. Chempakam, B.
Chapter: 24 (Page no: 426) Bay leaf. Author(s): Parthasarathy, V. A. Zachariah, T. J. Chempakam, B.

Chapter details