Spice Literature

The following list contains a selection of free literature about spices:

The composition of different varieties of red peppers, Tolman, Lucius Moody, 1913

Campbell's tea, coffee and spice manual, a comprehensive trade manual on teas, coffees and spices, Campbell, Lute E, 1920

Spices and How to Know Them, Walter M. Gibbs, 1909

Food Adulteration and Its Detection, Jesse P. Battershall, 1887

Condiments, Spices and Flavors, Mary Elizabeth Green, 1894

Collectors' Items: Fifty Superb Recipes from Spice Islands by Spice Islands Company, Spice Islands Company, 1959

Spices, Their Histories: Valuable Information for Grocers, Robert O. Fielding, 1910

Spices, Their Nature and Growth, McCormick & Co. , 1915

The Natural Food of Man, Hereward Carrington, 1912