{"title":"其他香草和香料:芒果、姜、芥末","authors":"P. Ravindran, G. S. Pillai, M. Divakaran","doi":"10.1533/9780857095688.557","DOIUrl":null,"url":null,"abstract":"\n Abstract:\n \n \n In this second part of the chapter on underutilized spices, nine spices are discussed briefly. They are mango ginger, fragrant pandan, pink pepper, rue, sumac, savory and wasabi. Morphology, chemical composition, medicinal and culinary uses are given briefly in each of these spices. In addition short notes on 12 lesser known spices are provided; these are blue fenugreek, boldo leaves, chameleon plant, cicely, cresses, epazote, finger root, gale, lemon myrtle, Mexican pepper leaf, Tasmanian pepper and water pepper.\n \n ","PeriodicalId":127334,"journal":{"name":"Handbook of Herbs and Spices","volume":"25 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2012-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"16","resultStr":"{\"title\":\"Other herbs and spices: mango ginger to wasabi\",\"authors\":\"P. Ravindran, G. S. Pillai, M. Divakaran\",\"doi\":\"10.1533/9780857095688.557\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n Abstract:\\n \\n \\n In this second part of the chapter on underutilized spices, nine spices are discussed briefly. They are mango ginger, fragrant pandan, pink pepper, rue, sumac, savory and wasabi. Morphology, chemical composition, medicinal and culinary uses are given briefly in each of these spices. In addition short notes on 12 lesser known spices are provided; these are blue fenugreek, boldo leaves, chameleon plant, cicely, cresses, epazote, finger root, gale, lemon myrtle, Mexican pepper leaf, Tasmanian pepper and water pepper.\\n \\n \",\"PeriodicalId\":127334,\"journal\":{\"name\":\"Handbook of Herbs and Spices\",\"volume\":\"25 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2012-12-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"16\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Handbook of Herbs and Spices\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1533/9780857095688.557\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Handbook of Herbs and Spices","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1533/9780857095688.557","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Abstract:
In this second part of the chapter on underutilized spices, nine spices are discussed briefly. They are mango ginger, fragrant pandan, pink pepper, rue, sumac, savory and wasabi. Morphology, chemical composition, medicinal and culinary uses are given briefly in each of these spices. In addition short notes on 12 lesser known spices are provided; these are blue fenugreek, boldo leaves, chameleon plant, cicely, cresses, epazote, finger root, gale, lemon myrtle, Mexican pepper leaf, Tasmanian pepper and water pepper.
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