This new book from CRC Press is available to purchase either as an e-book or as hard copy.
After a general historical introduction to the adulteration of spices, the book then includes a chapter on global standards and regulations regarding spice purity (both adulteration/authenticity, and contaminants such as mycotoxins and pesticide residues). It then has separate chapters giving an overview of adulteration and authenticity testing for specific spices; black pepper, chilli, nutmeg, saffron, ginger and turmeric. After sections on mycotoxins and pesticides, it ends by discussing supply-and-demand pressures and the sustainable and ethical sourcing of spices.
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