Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Volume: 2

Editor(s): Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf

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Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ...
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Preface  promotion: free to download

Pp. i-ii (2)

Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf



List of Contributors  promotion: free to download

Pp. iii-iv (2)

Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf



Tamarind (Tamarindus indica L.): A Review of its Use as a Spice, a Culinary Herb and Medicinal Applications

Pp. 1-23 (23)

Patience Tugume, Godwin Anywar, Samuel Ojelel and Esezah K. Kakudidi


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Piper nigrum (Black pepper): A Flavor for Health

Pp. 24-38 (15)

Bhushan P. Pimple, Amrita M. Kulkarni and Ruchita B. Bhor


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Coriander Seeds: Ethno-medicinal, Phytochemical and Pharmacological Profile

Pp. 39-64 (26)

Samra Bashir and Asif Safdar


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The Fenugreek Seed: Therapeutic Properties and Applications

Pp. 65-91 (27)

Sana Riaz, Muhammad A. Hafeez and Abid A. Maan


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Biological Activities of Foeniculum vulgare Mill.

Pp. 92-115 (24)

Anitha Rajasekaran


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Exploration of Dill Seeds (Anethum Graveolens): An Ayurpharmacomic Approach

Pp. 116-152 (37)

Kounaina Khan, S Aishwarya, Pankaj Satapathy, Veena SM, Govindappa Melappa, Farhan Zameer, Shivaprasad Hudeda and Sunil S. More


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Subject Index  promotion: free to download

Pp. 153-165 (13)

Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf