Exotische Gewürze

The time when the topic of spices only concerned a small number of experts is a thing of the past. Interest in aromatic plants has long been awakened among an ever-growing number of chemists, food chemists, dietitians, nutritionists, home economists, kitchen managers, hobby cooks, and housewives. On one hand, there is an increased demand for new, pharmacologically effective natural substances; on the other hand, product developers in the food industry and diet advisors and cooks are increasingly recognizing the advantages of these flavorful natural products. After all, travel sparks curiosity not only about foreign cultures but also about the specialties of foreign cuisines, which often cannot do without exotic spices. Generally, the layperson is not informed about their origin and cultivation, their uses and effects, or even about quality and ingredients. This book aims to meet the growing need for information among a diverse readership. The spice plants discussed in this paperback are predominantly of tropical or subtropical origin and have only a limited distribution in temperate climates. Of course, the economically significant exotic spices are treated with particular emphasis. Additionally, the reader will be introduced to spice plants that are largely unknown in Central Europe, which could become as familiar to us in the future, especially through the further spread of Asian cuisine, as pepper and paprika already are. I would like to extend my heartfelt thanks to the company Ostmann Gewürze, Bielefeld, for their support in the creation of this paperback and for generously providing the image material.