Spices : Their Cultivation, Processing and Uses

Contents: Preface. 1. Classification of spices. 2. Area and production of spices. 3. Export of Indian spices. 4. Biotechnology in spices. 5. Chilli. 6. Coriander. 7. Cuminum. 8. Black cumin. 9. Garlic. 10. Fenugreek. 11. Fennel. 12. Turmeric. 13. Black pepper. 14. Ginger. 15. Clove. 16. Celery. 17. Curry leaf. 18. Cinnamon. 19. Nutmeg. 20. Cardamom. Annexure. References.

"The association of spices and mankind is prehistoric and multifarious. They were used as curatives, body toners, preservatives, contraception, food additives, flavoring and colouring agents, cosmetics and so on. Spices are the most fascinating vegetation, holding a significant position in human life. This mouth watering ingredient is an essential component of human food. The world had identified India as the 'Land of Spices' which is the largest producer and exporter of spices. India is the biggest producer of Black Pepper- the King of Spices and Cardamom- the Queen of Spices. Thus it may not be out of place to designate India the capital of 'Spice Kingdom'.

Despite these facts, we can not afford to become complacent. The spice world market is becoming tough due to challenges thrown by many other countries. Some of the threats are concerning high production, quality production, economical means of value addition, etc. This necessaciates concerted efforts to sustain supremacy of India in spice production and export. The author has felt a great necessity of composite information on cultivation and post harvest management of spices which provoked him to write a book exclusively on spices, assimilating the existing facts in simple language which it is hoped will swing back India in the international trade of spices. This book will definitely fulfill the cherished dream of aspirants like students, researchers, farmers and the entrepreneurs having interest in spices." (jacket)