Production Technology of Spices by Shakila A And Anburani A
Book Summary:
India is considered as the Home of Spices since ancient times. India has the privilege of producing all types of spices. This book basically deals with the area and production of spices in India, uses of spices, botanical description of spices, cultivation aspects of spices and value addition of spices. The entire book has been divided into five major parts, viz., Major Spices, Tree Spices, Seed Spices, Herbal Spices and other Spices. This book has been designed to serve the dual purpose of text book as well as reference book. The information contained in this book will be of immense value and act as a guide to the students, researchers, extension workers and growers of spice crops.
Audience of the Book :
This book Useful for Spices.
Table of Contents:
I. Introduction
II. Major Spices
1. Pepper
2. Cardamom
3. Turmeric
4. Ginger
III. Tree Spices
1. Clove
2. Cinnamon
3. Nutmeg
4. Allspice
5. Tamarind
6. Curry Leaf
7. Asafoetida
8. Cambodge
IV. Seed Spices
1. Coriander
2. Cumin
3. Fenugreek
4. Fennel
5. Ajowan
6. Anise
7. Star Anise
8. Caraway
V.Herbal Spices
1. Rosemary
2. Thyme
3. Parsley
4. Celery
5. Horse Radish
6. Oregano
7. Marjoram
8. Sage
VI. Other Spices
1. Garlic
2. Vanilla
3. Saffron
VII. Spice Extraction Methods
VIII. Value Addition in Spices
IX. Annexures
X. Suggested Readings
