Medicinal Spices: A Handbook of Culinary Herbs, Spices, Spice Mixtures and Their Essential Oils by Eberhard Teuscher, with contributions from Ulrike Bauermann and Monika Werner, and translated by Josef A. Brinckmann and Michael P. Lindenmaier, 2006.
Winner of the 2006 James A. Duke Botanical Book Award! The author describes 300 plants and the spices that are obtained from them. Includes 84 monographs of culinary herbs with details of their cultivation, production, constituents, sensoric properties, pharmacologic actions, potential toxicity, and their culinary and medicinal uses. Includes references, color photos, and index. Hardcover, 459 pages. B538