Handbook.of.Medicinal.Spices

Description

Includes the medicinal properties of over 60 spice plants
Explores the culinary aspects of many medicinal spices
Presents a chemical analysis of each spice
Explains the biological activities of the most important phytochemicals
Provides an alphabetical listing of reported indications for each spice
Includes folkloric and proven reputations for a given ailment.
Lists septic organisms killed or whose growth is curbed or arrested by each spice
Offers recipes from around the world for "letting food be your medicine"
"Let food be your medicine, medicine your food."
Hippocrates, 2400 B.C.

When the "Father of Medicine" uttered those famous words, spices were as important for medicine, embalming, preserving food, and masking bad odors as they were for more mundane culinary matters. Author James A. Duke predicts that spices such as capsicum, cinnamon, garlic, ginger, onion, and turmeric will assume relatively more medicinal importance again, as the economic costs and knowledge of the side-effects of prescription pharmaceuticals increase. After all, each spice contains thousands of useful phytochemicals. Pharmaceuticals usually contain only one or two.


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