Spices and Seasonings | H. Richard

Nature, origin, and properties of raw spices and herbs. Use of spice and herb extracts in food, pharmaceuticals, and perfumery products. Preparation of spices and herbs. Extraction of spices and aromatic herbs and the different types of extracts. Manufacturing of extracts, extraction using carbon dioxide. Formulation of compositions based on spice and herb extracts for food product manufacturing. Formulation and evaluation of natural extracts. Production of elaborate extracts. Techniques for analyzing spices and herbs. Composition of spice and herb extracts. Standards for quality control of spices and herbs. Spices and their extracts: use, selection, quality control, and new developments. The French market for spices, herbs, and their extracts. Legislation on spices, herbs, their extracts, and flavors.