Fielding, Robert O. creator text utu 2019 monographic en 1 online resource : multiple file formats "Spices, Their Histories: Valuable Information for Grocers" by Robert O. Fielding is a historical and informative publication aimed at the grocery trade, likely written in the early 20th century. This book serves as a detailed reference for grocers, focusing specifically on various spices, their origins, and characteristics. It provides insights into the commercial aspects of spices, making it particularly useful for those in the food retail industry. The book covers a wide range of spices, including allspice, capsicum, cinnamon, cloves, ginger, mustard, nutmeg, mace, pepper, and cumin. Each section explains the spice's botanical background, cultivation, historical usage, and practical applications. Fielding draws connections between the spices' flavors and their culinary uses while also addressing issues like adulteration and market conditions. With historical anecdotes and practical information, the book serves as both an educational tool and a guide for grocers seeking to enhance their knowledge of the spices they sell. (This is an automatically generated summary.) Introduction -- Allspice or pimento -- Capsicum -- Cinnamon and cassia -- Cloves -- Ginger -- Mustard -- Nutmeg and mace -- Pepper -- Cumin, or cummin seed. Release date is 2019-08-29 Turgut Dincer, Charlie Howard, and the Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Internet Archive (https://archive.org) Original publication data not identified Spices TX Original publication data not identified 10028340 https://www.gutenberg.org/ebooks/60192 https://www.gutenberg.org/ebooks/60192 UtSlPG 260607 20260610134404.0 60192