Major Spices Of India
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Major Spices Of India
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Author : Jiwan Singh Pruthi
language : en
Publisher:
Release Date : 1993
Major Spices Of India written by Jiwan Singh Pruthi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Spice plants categories.
Spices Major Spices
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Author : V. A. Parthasarathy
language : en
Publisher:
Release Date : 2008
Spices Major Spices written by V. A. Parthasarathy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Spice Crops categories.
India is the land of spices. The flavour and fragrance of Indian spices had a magic spell in human civilization and culture since very ancient days. The lure for spices attracted the Greeks, Turks, Arabs, Romans, Chinese and Europeans to India, ultimately leading to colonial rule. The spices trading history is thus entwined with world history itself. Annals of history reveal the importance of Indian spices growing at a magnificent pace across the nations. Indian spices have carved out a niche of its own in the spices world, over the years. India has the richest knowledge in cultivation of spices and the Indian Institute of Spices Research at Calicut under the Indian Council of Agricultural Research is the world’s leading institute on spices. India is the largest spice producer and consumer of spices. The USA, Europe, Australia, Japan, the Middle East and Oceanic countries are the major importers of Indian spices. There are more than 100 spices listed by ISO. India is also endowed with strong research base on spices. The world trade of spices is estimated to be around 4.5 million tones valued at US$1,500 million. India alone contributes to over 45% of the world demand. Considering the importance, the present attempt is exhaustively review the work done on these crops in 4 volumes as below: Volume 1: Major spices Volume 2: Tree spices Very eminent and authoritative scientists have contributed the chapters. The books will be of great use to all the researchers, policy makers, extension workers and students. It will be a great guide to those preparing for ARS examination of ICAR.
Handbook On Spices
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Author : NIIR Board
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2010-02-06
Handbook On Spices written by NIIR Board and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-02-06 with Spices categories.
Ever since the commencement of civilization India has been the world's most preferred destination of spices. The variety and nature of spices available in India makes the country to stand out of the crowd in the international arena. Undoubtedly the country is one of the leading producers and exporters of spices in the world. Getting proper information on this sector of the economy is sure to benefit many budding entrepreneurs. Featured as one of the best sellers the Handbook on Spices is a book for all those thinking of penetrating into the sector and will act as an additional sources of information that are in this line of trade. The book has covered more than 55 spices produced in the country some of which are Black Pepper, Cardamoms, Ginger, Turmeric, Chillies, Vanilla, Tamarind, Coriander, Cumin seeds, Fenugreek, Dill, Garlic, and Onion etc. Along with the list of spices it also provides information on climatic conditions and soil type required for these spices, the planting requirements, the storage condition, composition, uses, the botanical aspect and the varieties of the product available. The chapter on spices will also provide you information about the Diseases and Pests from which the spices have to be protected, wherever required the basis of grading of the spice is also mentioned. The chapters also deal in the quality improvement in Spices by the Solar Drying, Quality Standards for Ajowan Seed and its Powder, Value added Exportable Products from Spice. The spices demand have increased a lot in the world on account of fact that there has been increasing inhabitation of Indian community in developed countries and recently developed taste for Indian delicacies in the international forum. With different climates in different parts of country, India has the potential to produce a variety of spices. Thus the spice market is having a lot of future prospects. This book inculcates the wide-range of information on cultivation and processing of main spices and condiments of India which have been playing imperative role in the development and growth of national economies of several spices producing, importing and exporting countries. This book will be helpful for new entrepreneurs, spice growers, technologists and those who are already in the spice production and are looking to expand further in the present line
Indian Spices
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Author : A. G. Mathew (Ph. D.)
language : en
Publisher: Salim Pushpanath
Release Date : 2005*
Indian Spices written by A. G. Mathew (Ph. D.) and has been published by Salim Pushpanath this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005* with Cookery (Spices) categories.
Major Spices Of India Crop Management And Post Harvest Technology
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Author : J. S. Pruthi
language : en
Publisher:
Release Date : 1998
Major Spices Of India Crop Management And Post Harvest Technology written by J. S. Pruthi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with categories.
The Complete Book On Spices Condiments With Cultivation Processing Uses 2nd Revised Edition
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Author : NIIR Board of Consultants & Engineers
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2006-04-01
The Complete Book On Spices Condiments With Cultivation Processing Uses 2nd Revised Edition written by NIIR Board of Consultants & Engineers and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-04-01 with Cooking categories.
The term spices and condiments applies to such natural plant or vegetable products and mixtures thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods beverages like soups. 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. Most of the spices and herbs have active principles in them and development of these through pharmacological and preclinical and clinical screening would mean expansion of considerable opportunities for successful commercialization of the product. Spices can be used to create these health promoting products. The active components in the spices phthalides, polyacetylenes, phenolic acids, flavanoids, coumarines, triterpenoids, serols and monoterpenes are powerful tools for promoting physical and emotional wellness. India has been playing a major role in producing and exporting various perennial spices like cardamoms, pepper, vanilla, clove, nutmeg and cinnamon over a wide range of suitable climatic situations. To produce good quality spice products, attention is required not only during cultivation but also at the time of harvesting, processing and storing. Not as large as in the days when, next to gold, spices were considered most worth the risk of life and money. The trade is still extensive and the oriental demand is as large as ever. Some of the fundamentals of the book are definition of spices and condiments nomenclature or classification of spices and condiments, Indian central spices and cashew nut committee, origin, properties and uses of spices, forms, functions and applications of spices, trends in the world of spices, yield and nutrient uptake by some spice crops grown in sodic soil, tissue culture and in vitro conservation of spices, in vitro responses of piper species on activated charcoal supplemented media, soil agro climatic planning for sustainable spices production, potentials of biotechnology in the improvement of spice crops, medicinal applications of spices and herbs, medicinal properties and uses of seed spices, effect of soil solarization on chillies, spice oil and oleoresin from fresh/dry spices etc. 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 an invaluable resource for new entrepreneurs, agriculturists, agriculture universities and technocrats. 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Spices In Indian Economy
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Author : Mohd. Tufail Khan
language : en
Publisher: Academic Foundation
Release Date : 1990
Spices In Indian Economy written by Mohd. Tufail Khan and has been published by Academic Foundation this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Business & Economics categories.
Export Trade Of Major Spices Of India An Economic Analysis
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Author : Sakamma S.
language : en
Publisher: LAP Lambert Academic Publishing
Release Date : 2012-07
Export Trade Of Major Spices Of India An Economic Analysis written by Sakamma S. and has been published by LAP Lambert Academic Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-07 with categories.
India is known as the 'land of spices'. It has a long and glorious history of growing and exporting a wide variety of spices of the finest quality. This has been possible because of the wide variety of climatic conditions viz., tropical, subtropical and temperate prevailing in one or another state/zone. Spices comprise fragrant products of plant origin used for flavoring foods and beverages, as components of medicine in pharmaceutical industries, as dyes in textiles industries, etc. India is the largest producer, exporter and consumer of spices in the world. Out of the total spices (107), nearly 63 spices varieties are grown in India hence it can be rightly called as the home or land of spices or spice bowl of the world.Exports form the most important source of foreign exchange for developing countries. Spices constitute an important group of agricultural products exported from India accounting for about five per cent of the total agricultural export earnings. India is the largest producer as well as the exporter of spices in the world. During the financial year 2006-07, a total of 3,73,750 tonnes of spices and spice products valued Rs. 3575.75 crores has been exported from India.
Minor Spices And Condiments
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Author : Kodoth Prabhakaran Nair
language : en
Publisher: Springer Nature
Release Date : 2021-11-17
Minor Spices And Condiments written by Kodoth Prabhakaran Nair and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-17 with Technology & Engineering categories.
Spices can be classified as major spices, like Black pepper, Cardamom, Turmeric, Ginger etc, and minor spices and condiments, and tree spices. This book will discuss exclusively minor spices and condiments. Spices constitute a very important group of agricultural products, which, since antiquity, have been considered indispensable in the culinary art of flavoring foods. The history of spices is very much entwined with the history of mankind. And, some spice crops like Black pepper predominates in the family of spices. In fact, colloquially, it is called “King”of spices and, another, Cardamom, is called the “Queen”of spices. There is worthwhile amount of published work, on these in addition to Turmeric and Ginger. Both ISO (International Organization for Standardization) and ISI (Indian Standards Institution) (now BIS (Bureau of Indian Standards)) experts concluded, after considerable deliberations, that there is no clear-cut division between “spices” and “çondiments”, and, as such, they have been clubbed together. The term “Spices and Condiments” applies to such natural plant or vegetable products or mixtures, thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods and beverages like soups etc. A detailed survey of published literature proves that there are a number of minor spices, which have tremendous commercial potential, globally. And, an authentic book on these will not only serve as an important guide to the academic community, but, also provide a fillip to industry involved in value addition.
Handbook Of Spices In India 75 Years Of Research And Development
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Author : P N Ravindran
language : en
Publisher: Springer
Release Date : 2025-02-18
Handbook Of Spices In India 75 Years Of Research And Development written by P N Ravindran and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-18 with Technology & Engineering categories.
This compendium presents comprehensive information on more than 25 important spice crops commercially grown in India and traded globally, apart from over 40 spices that have the potential to be popularized. In 70 chapters the book covers the achievements in research and development made in India for the past 75 years in various organizations including research institutes, agricultural universities and private sector laboratories. Spices are natural products of plant origin, used primarily for flavouring and seasoning or for adding pungency and flavour to foods and beverages. The flavour and fragrance of Indian spices had a magic spell on human culture since very ancient days. The importance of spices in Indian life and its contribution to the economy are substantial. India, as the world’s leading producer of spices is also a significant stakeholder in spices export trade globally. Indian spices being sources of many high value compounds, are also gaining muchimportance for other diversified uses especially for their pharmaceutical and nutraceutical properties. A wide variety of 52 spices are grown in India including black pepper, chillies, cardamom, ginger, turmeric, cinnamon, nutmeg, garlic, onion, cumin, coriander, saffron and vanilla. This book complies a comprehensive, holistic review on the subject, written by the best experts in the field in India representing diverse agencies. This book is a single point reference book for all those involved in the research, study, teaching and use of spices in India and abroad.