Seed Spices

Contents: Foreword. Preface. 1. Introduction. 2. Ajwain (Trachyspermum ammi L.). 3. Anise (Pimpinella anisum). 4. Caraway (Carum carvi L.). 5. Celery (Apium graveolens L.). 6. Coriander (Coriandrum sativum L.). 7. Cumin (Cuminum cyminum L.). 8. Dill (Sowa) (Anethum graveolens L.). 9. Fennel (Foeniculum vulgare Mill). 10. Fenugreek (Trigonella foenum-graecum L.). 11. Nigella (Nigella sativa L.). 12. Chilli. 13. Garlic (Allium sativum L.). 14. Onion (Allium cepa L.). 15. Turmeric (Curcuma longa L.). Index.

This book of Seed Spices is the concise compilation of scientific information in a bridged form on seed spices production technologies. The book has been divided in to fourteen chapters covering all the cultivation aspects of major and minor seed spices. The efforts have been made to incorporate latest production, protection and postharvest technologies of seed spices developed and generated at ICAR-NRCSS, Ajmer and other research and development organization working under the umbrella of AICRP on spices. It is hoped that the book will be of interest and benefit the researchers, students, development workers, teachers, policy makers, and all interested in seed spices.