Spices, Their Histories: Valuable Information for Grocers

Chapter 3: INTRODUCTION.

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About This Book

This practical reference surveys widely used culinary spices by providing botanical descriptions, geographic origins, and cultivation and processing methods. Individual entries explain appearance, harvesting and drying or distillation techniques, flavor and chemical constituents, culinary and medicinal uses, and common adulterants or substitutes. Trade-focused guidance advises on quality assessment, regional varieties and market names, storage and handling, and preparations such as sauces and extracts. Concise, illustrated entries present factual, usable information for grocers and readers interested in the practical and commercial aspects of spice varieties.

SPICES

INTRODUCTION.

The history of spices, with other valuable information to all branches of the grocery trade, was originally written by Robert O. Fielding, of the staff of the Trade Register, in which the several articles appeared in various issues of that journal, duly protected by copyright, with the accompanying illustrations.

Retail grocers everywhere will find this little book of especial value for study and reference. It is all meat for the salesman who realizes that success in trade these days depends upon knowing where the goods he handles were produced, how to judge their qualities, how they are prepared for market, and what are their uses. How to sell, the market conditions, etc., are continuously set forth in the weekly issues of the Trade Register, $2 a year, by men who have had practical experience behind the counter.

Editor.