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Spices and How to Know Them

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Nutrition & Food

Spices and How to Know Them

Walter M. Gibbs

226 pages~4 hr 31 min read47 chaptersFree this month
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Ground spices were among the most adulterated goods in the American grocery, and Walter Gibbs shows how to catch the cheats: starch analysis, microscope work, and the telltale signatures of potato and maranta fillers. Spice history and detection science in one volume from the pure food era. Chemistry in defense of your pepper. Inspect the spice rack.

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Includes read-aloud narration with live word highlighting.

Inside this book

47 chapters

  1. 1SPICES AND HOW TO KNOW THEM
  2. 2CONTENTS
  3. 3INTRODUCTION
  4. 4CHAPTER I EARLY HISTORY OF SPICES
  5. 5CHAPTER II ADULTERATION OF SPICES
  6. 6CHAPTER III HOW TO DETECT ADULTERATIONS IN SPICES—THEIR FORMATION AND ANALYSIS
  7. 7POTATO STARCH
  8. 8MARANTA STARCH
  9. 9CIRCUMA
  10. 10LEGUMINOUS STARCHES
  11. 11NUTMEG STARCH
  12. 12CAPSICUM STARCH
  13. 13PEPPER STARCH
  14. 14CINNAMON STARCH
  15. 15BUCKWHEAT STARCH
  16. 16MAIZE OR CORN STARCH
  17. 17RICE STARCH
  18. 18WHEAT STARCH

+ 29 more. The full contents open with the book.

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