Spices are whole plants or parts that play a vital role in food industry. They are not only used as additives in food processing but also contain bioactive components to extend the shelf-life of foods and offer medical applications. This book gives a broad but concise overview of various aspects in spice technology. It covers different types of spices that can be used in food industry, in pharmaceuticals, and in the culinary arts. For food technologists and product developers it addresses value addition, preservation methods, and storage. The book reviews methods to detect any kind of spice adulteration, regulations determining the amount to be used during processing, and future perspectives of spice industry.

Key Features:

• Discusses sustainability and environmental impact of spice production and processing

• Covers Steam distillation and solvent extraction technologies

• Reviews the types and characteristics of packaging materials and labeling considerations of spice and spice products