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Spices and How to Know Them
Walter M. Gibbs
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.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
47 chapters
- 1SPICES AND HOW TO KNOW THEM
- 2CONTENTS
- 3INTRODUCTION
- 4CHAPTER I EARLY HISTORY OF SPICES
- 5CHAPTER II ADULTERATION OF SPICES
- 6CHAPTER III HOW TO DETECT ADULTERATIONS IN SPICES—THEIR FORMATION AND ANALYSIS
- 7POTATO STARCH
- 8MARANTA STARCH
- 9CIRCUMA
- 10LEGUMINOUS STARCHES
- 11NUTMEG STARCH
- 12CAPSICUM STARCH
- 13PEPPER STARCH
- 14CINNAMON STARCH
- 15BUCKWHEAT STARCH
- 16MAIZE OR CORN STARCH
- 17RICE STARCH
- 18WHEAT STARCH
+ 29 more. The full contents open with the book.
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