Spices

These books are a excellent reference source for those who need to understand spices. Contents: -PREFACE TO THE SECOND EDITION -PREFACE TO THE FIRST EDITION - PART 1-MORPHOLOGY AND HISTOLOGY - INTRODUCTION - Rhizomes, Barks, Floral Parts, Buds, Fruits, and Seeds - I. ALLSPICE -II. CAPSICUMS -III. CARDAMOM -IV. CINNAMON -V. CASSIA -VI. CASSIA BUDS -VII. CLOVE -VIII. GINGER -IX. MACE -X. NUTMEG -XI. PEPPER -XII. SAFFRON -XIII. MEXICAN OR AMERICAN SAFFRON -XIV. STAR ANISE -XV. TURMERIC - Miscellaneous Seeds - XVI. FENUGREEK -XVII. MUSTARD, WHITE -XVIII. MUSTARD, BLACK -XIX. POPPY -XX. SESAME - Umbelliferae - GENERAL -XXI. ANISE -XXII. CARAWAY -XXIII. CELERY -XXIV. CORIANDER -XXV. CUMIN -XXVI. DILL -XXVII. FENNEL - Labiatae (Aromatic Leaves, Herbs) - XXVIII. MARJORAM, SWEET -XXIX. ORIGANUM -XXX. PEPPERMINT -XXXI. SPEARMINT -XXXII. ROSEMARY -XXXIII. SAGE -XXXIV. SAVORY -XXXV. SWEET BASIL -XXXVI. THYME - Miscellaneous Aromatic Leaves - XXXVII. LAUREL LEAVES (BAY LEAVES) -XXXVIII. PARSLEY -XXXIX. CHERVIL -XL. TARRAGON - Bulbs - XLI. GARLIC -XLII. ONION - PART 2-CHEMICAL COMPOSITION - INTRODUCTION -XLIII. THE SPICES -XLIV. pH DETERMINANT IONS - PART 3-PHOTOMICROGRAPHS OF THE SPICES - BIBLIOGRAPHY -GLOSSARY -INDEX -