Contents: 1. How to start spice business. 2. Spices. 3. Whole spices. 4. Nutritional value of different spices. 5. Spice qualities and specifications. 6. Manufacturing process of blend spices. 7. Cryogenic grinding technology. 8. Formulation of spices (masala powder) Indian kitchen spices product mix. 9. Food safety & quality. 10. Quality control. 11. Packaging and labelling of spices. 12. Bis specifications. 13. Top 10 spice brands of India. 14. Market of spices. 15. Case study for Everest masala. 16. Case study for MDH masala. 17. Good manufacturing practices in food industry. 18. Analysis of foods spices and condiments. 19. Flavour and calorific value of spices. 20. Sample spices production plant layout. 21. Suppliers of whole spices. 22. Photographs of machinery with supplier’s contact details. 23. Spice glossary. 24. Spice producing.
