|Author(s): Elizabeth I Opara, Magali Chohan
Publisher: Royal Society of Chemistry, Year: 2021
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 this book brings together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format. 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.