Malay Culinary Herbs

• Other Authors: Siti Aishah Hassan (Contributor), Siti Hajar Ahmad (Editor), Rosenani Abu Bakar (Editor), Mohd Zakwan Zamri (Editor), Sumaiyah Abdullah (Editor), Noraini Md Jaafar (Editor), Dzarifah Mohamed Zulperi (Editor), Siti Izera Ismail (Editor), Muhammad Saiful Ahmad Hamdani (Editor), Shamshuddin Jusop (Editor), Abdul Shukor Juraimi (Editor)
• Format: Book
• Language: English
• Published: Serdang, Selangor Darul Ehsan Universiti Putra Malaysia Press 2016
• Subjects: Herbs > Pictorial works > Malaysia; Medicinal plants > Pictorial works > Malaysia; Cooking (Herbs) > Pictorial works > Malaysia
• Online Access: Click Here to View Status and Holdings.

 This book documents via pictorial description of the common herbs traditionally used by Malays or even other ethnic groups in Malaysia for ages to enhance the flavor of their cooked food. The rest are usually consumed fresh as side dishes during meal time, either at home or restaurants. Enthusiasts and consumers could have brief information on the health benefits of consuming the herbs. Univerisit Putra Malaysia (UPM), being the custodian of agriculture in the country, has moral duty to publish a book of this genre as studying and conducting research on herbs are on of its core academic activities, especially in the Faculty of Agriculture. Many of the herbs described in this coffee table book are available in UPM's campus at Serdang. Some of them are being studied to determine their worth as traditional medicine that can be exploited for commercial production.