Spices and How to Know Them

CHAPTER I. EARLY HISTORY OF SPICES, 7-9 CHAPTER II. ADULTERATION OF SPICES 10-14 CHAPTER III. HOW TO DETECT ADULTERATIONS IN 15-34 SPICES—THEIR FORMATION AND ANALYSIS, Potato Starch, 21 Maranta Starch, 22 Circuma, 22 Leguminous Starches, 23 Nutmeg Starch, 23 Capsicum Starch, 23 Pepper Starch, 23 Cinnamon Starch, 24 Buckwheat Starch, 24 Maize or Corn Starch, 24 Rice Starch, 24 Wheat Starch, 24 Barley Starch, 25 Rye Starch, 25 Oat Starch, 25 Reagents and Apparatus, 30 The Determination, 32 CHAPTER IV. BLACK PEPPER, 35-58 CHAPTER V. WHITE PEPPER, 59-61 CHAPTER VI. LONG PEPPER, 62-65 CHAPTER VII. CAPSICUM, OR CAYENNE, 66-74 CHAPTER VIII. PIMENTO, OR ALLSPICE, 75-80 CHAPTER IX. CINNAMON AND CASSIA, 81-107 Chemical Composition of 107 Cassia and Cinnamon, CHAPTER X. CLOVES, 108-121 CHAPTER XI. GINGER, 122-135