Spices Morphology Histology Chemistry

These books are a excellent reference source for those who need to understand spices.  Contents: - PREFACE TO THE SECOND EDITION - PREFACE TO THE FIRST EDITION - PART 1-MORPHOLOGY AND HISTOLOGY -  INTRODUCTION  -  Rhizomes, Barks, Floral Parts, Buds, Fruits, and Seeds -  I. ALLSPICE - II. CAPSICUMS - III. CARDAMOM - IV. CINNAMON - V. CASSIA - VI. CASSIA BUDS - VII. CLOVE - VIII. GINGER - IX. MACE - X. NUTMEG - XI. PEPPER - XII. SAFFRON - XIII. MEXICAN OR AMERICAN SAFFRON - XIV. STAR ANISE - XV. TURMERIC - Miscellaneous Seeds -  XVI. FENUGREEK  - XVII.  MUSTARD, WHITE - XVIII.  MUSTARD, BLACK - XIX. POPPY - XX. SESAME  - Umbelliferae -  GENERAL - XXI.  ANISE - XXII. CARAWAY - XXIII. CELERY - XXIV. CORIANDER - XXV. CUMIN - XXVI. DILL - XXVII. FENNEL - Labiatae (Aromatic Leaves, Herbs) - XXVIII. MARJORAM, SWEET - XXIX. ORIGANUM  - XXX. PEPPERMINT - XXXI. SPEARMINT - XXXII. ROSEMARY - XXXIII. SAGE - XXXIV. SAVORY - XXXV. SWEET BASIL - XXXVI. THYME - Miscellaneous Aromatic Leaves -  XXXVII. LAUREL LEAVES (BAY LEAVES) - XXXVIII. PARSLEY - XXXIX. CHERVIL - XL. TARRAGON - Bulbs - XLI. GARLIC - XLII. ONION - PART 2-CHEMICAL COMPOSITION -  INTRODUCTION - XLIII. THE SPICES - XLIV. pH DETERMINANT IONS - PART 3-PHOTOMICROGRAPHS OF THE SPICES - BIBLIOGRAPHY - GLOSSARY - INDEX -Parry, John W. is the author of 'Spices Morphology Histology Chemistry' with ISBN 9780820603780 and ISBN 0820603783.