This book is a collection of articles written by eminent scientists relating their research work on spices. This up-to-date data from different parts of the world will help the pharmacists analysts botanists toxicologists, chemists, pharmacognosists and biochemists to learn more about the important properties of major spices. The book focuses on the medicinal properties as well as health benefits of some important spices that are daily used in our diet and also deals with some aspects of cultivation. Students, teachers, researchers growers of spices and medicinal and aromatic crops, practitioners of traditional herbal medicine and commercial houses selling spices and manufacturing drugs from natural ingredients will find this publication very useful.
