The Complete Book on Spices and Condiments (With Cultivation, Processing and Uses)
Contents: 1. Definition of spices and condiments. 2. Origin, properties and uses of spices. 3. Forms, functions and applications of spices. 4. Trends in the world of spices. 5. Yield and nutrient uptake by some spice crops grown in sodic soil. 6. Tissue culture and in vitro conservation of spices. 7. In vitro propagation of black pepper (piper nigrum L.). 8. In vitro responses of piper species on activated charcoal supplemented media. 9. Tissue culture studies on tree spices. 10. Micropropagation of some important herbal spices. 11. Soil-agro climatic planning for sustainable spices production. 12. Water management of spice crops. 13. Potentials of biotechnology in the improvement of spice crops. 14. Spices in Ayurveda. 15. Medicinal applications of spices and herbs. 16. The healing touch of select spices. 17. Medicinal properties and uses of seed spices. 18. In vitro microrhizome production in four cultivars of turmeric (curcuma longa L.) as regulated by different factors. 19. Enhancement of genetic variability in chilli (capsicum annuum L.). 20. Breeding of Indian paprika for high-value additions "Organic colour" and "Oleoresin". 21. Use of coir compost as a component of nursery mixture for spices. 22. Effect of soil solarization on chillies (capsicum annuum L.). 23. Supercritical fluid extraction of spices. 24. Indian spice extraction technology. 25. Spice oil and oleoresin from fresh/dry spices. 26. Onfarm post harvest technology for plantation spices. 27. Bulbous spices. 28. Garlic. 29. Seed spices. 30. A. Celery seed. 31. Coriander. 32. Tree spices. 33. Fennel. 34. Cinnamon or true cinnamon. 35. Clove. 36. Juniper. 37. Pimento or allspice or pimenta. 38. Balm or lemon balm. 39. Curry leaf. 40. Peppermint. 41. Rosemary. 42. Asafetida or asafetida. 43. Galangal. 44. Saffron. 45. Vanilla. 46. Machinery and Equipments.
"The great mystery and beauty of spices is their use, blending and ability to change and enhance the character of food. Spices and condiments have a special significance in various ways in human life because of its specific flavours, taste, and aroma. Spices and condiments play an important role in the national economies of several spice producing, importing and exporting countries. India is one of the major spice producing and exporting countries.
The present book contains cultivation, processing and uses of various spices and condiments, which are well known for their multiple uses in every house all over world. The book is very useful for new entrepreneurs, agriculturists, agriculture universities and technocrats."
