CONTENTS:- 1. Organic Spices; 2. Quality Improvement in Spices by Solar Drying; 3. Quality Standards for Ajowan Seed and its Powder; 4. Value added Exportable Products from Spice; 5. Black Pepper; 6. Large Cardamim; 7. Large Cardamim; 8. Ginger; 9. Turmeric; 10. Chillies; 11. Coriander; 12. Cumin; 13. Frnnel; 14. Fenugreek; 15. Celery; 16. Dill; 17. Kala Zira; 18. Garlic; 19. Onion; I. Common Onions; II. Aggregatum Onion; 20. Clove; 21. Cinnamin; 22. Nutmet and Mace; 23. Saffron; 24. Ajowan or Bishop's Weed; 25. Allspice or Pimenta; 26. Amchur; 27. Anardana; 28. Angelica; 29. Aniseed; 30. Asafoetida; 31. Balm or Lemon Balm; 32. Basil or Sweet Basil; 33. Bay or Laurel Leaves; 34. Caper; 35. Caraway; 36. Cassia; 37. Celeriac; 38. Chervil; 39. Curry Leaf; 40. Galangal; 41. Horse-Radish; 42. Hyssop; 43. Juniper; 44. Kokam; 45. Stone Leek or Welsh Onion; 46. Lovage; 47. Marjoram; 48. Mint or Japanese Mint; 49. Mustard; 50. Oregano or Origanum; 51. Parsley; 52. Pepper - Black, White and Green; 53. Peppermint; 54. Poppy Seed; 55. Rosemary; 56. Sage; 57. Savory; 58. Shallot; 59. Spearmint; 60. Star-Anise; 61. Sweet Flag or Calamus; 62. Tarragon; 63. Thyme; 64. Vanilla; 65. Tamarind.
DESCRIPTION
India is one of the leading producers and exporters of spices in the world. This book covers the comprehensive information on cultivation and processing of main spices and condiments of India which play important role in national economies of several spices producing, importing and exporting countries. We hope that this book will be very helpful for new entrepreneurs, spice growers, technologists and these who are already spice producers.
