Chapters (47)
- SPICES AND HOW TO KNOW THEM
- CONTENTS
- INTRODUCTION
- CHAPTER I EARLY HISTORY OF SPICES
- CHAPTER II ADULTERATION OF SPICES
- CHAPTER III HOW TO DETECT ADULTERATIONS IN SPICES—THEIR FORMATION AND ANALYSIS
- POTATO STARCH
- MARANTA STARCH
- CIRCUMA
- LEGUMINOUS STARCHES
- NUTMEG STARCH
- CAPSICUM STARCH
- PEPPER STARCH
- CINNAMON STARCH
- BUCKWHEAT STARCH
- MAIZE OR CORN STARCH
- RICE STARCH
- WHEAT STARCH
- BARLEY STARCH
- RYE STARCH
- OAT STARCH
- REAGENTS AND APPARATUS
- THE DETERMINATION
- CHAPTER IV BLACK PEPPER
- CHAPTER V WHITE PEPPER
- CHAPTER VI LONG PEPPER
- CHAPTER VII CAPSICUM, OR CAYENNE
- CHAPTER VIII PIMENTO, OR ALLSPICE
- CHAPTER IX CINNAMON AND CASSIA
- CHEMICAL COMPOSITION OF CASSIA AND CINNAMON
- CHAPTER X CLOVES
- CHAPTER XI GINGER
- CHAPTER XII NUTMEGS
- CHAPTER XIII MACE
- THE CHEMICAL COMPOSITION OF MACE
- CHAPTER XIV MUSTARD
- WET MUSTARD OR FRENCH MUSTARD,
- CHAPTER XV HERBS
- SAGE
- MARJORAM
- PARSLEY
- SAVORY
- THYME
- SEED
- CARAWAY
- CORIANDER
- CARDAMOM
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