A Concise Guide to Spices, Herbs, Seeds, & Extracts
This 56-page guide is based on the highly specialized knowledge of members who work with spices. Their skills range from sourcing spices all over the world to importing, trading, purchasing, and analyzing and all facets of processing. For each product, information has been drawn from the ASTA members who are most familiar with the spice being presented. Although this guide would certainly be interesting to anyone who is curious about spices, it is designed primarily to be a reference for food industry and foodservice personnel. Hard copies of this publication can be purchased by contacting ASTA at [email protected].
04/28/1999 at 12:00 am
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Related Resources
Introduction to Spices for New Industry Professionals Spices 201 Part III Capsicums
Spices 201 – The web series is a three part series, provided as a follow-up to Spices 101. Spices 201 offers a focused overview of garlic, onion, black pepper and capsicums, including the spice profile, growing regions, harvest information, global production, processing, uses, consumption, quality and regulatory information. Part III covers capsicums.
2017 Keynote Presentation: The Culture Map
This presentation was provided at the 2017 Annual Meeting. The presenter, Karen Cvitkovich, presented on the culture map, which included a guide for India, US, Egypt, Turkey, Vietnam, Morocco, Indonesia, and Canada.
