Spice Crops Production Technology (Reprint)

Contents: Introduction. 1. Cardamom. 2. Black pepper. 3. Ginger. 4. Turmeric. 5. Coriander. 6. Fenugreek. 7. Cumin. 8. Anise. 9. Fennel. 10. Dill. 11. Cloves. 12. Cinnamon. 13. Garlic. 14. Onion. 15. Celery. 16. Nutmeg. 17. Allspice. 18. Curry leaf. 19. Garcinia. 20. Mustard and rapeseed. 21. Bay leaf. 22. Saffron. 23. Vanilla. 24. Asafoetida. 25. Capsicum. 26. Chilli. 27. Basil. 28. Marjoram. 29. Oregano. 30. Mint. 31. Parsley. 32. Ajowan. 33. Tamarind. 34. Horseradish. 35. Rosemary. 36. Thyme. 37. Sage. 38. Tarragon. References. Appendices. Index. Spices are very important as food and as medicine, and they bring out the unique natural taste of cuisines and could be used to change the look of the food to make it more attractive in colour. A spice, sometimes, is used to hide some other flavour. Spices are essentially the flavoured or aromatic part of a plant used as a preservative or for food flavouring. The book is written in simple and lucid language to provide basic information about cultivation of spice crops. It is hoped that this book will serve as advanced text and reference book for students, teachers and research workers, and for those who are engaged in the production of spice crops.…