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Handbook of spices in India75 years of research and development /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Handbook of spices in Indiaedited by P. N. Ravindran ... [et al.].
其他題名:	75 years of research and development /
其他作者:	Ravindran, P. N.
出版者:	Singapore :Springer Nature Singapore :2024.
面頁冊數:	xxxi, 4383 p. :ill. (chiefly col.), digital ;24 cm.
Contained By:	Springer Nature eReference
標題:	Spice plantsIndia.
電子資源:	https://doi.org/10.1007/978-981-19-3728-6
ISBN:	9789811937286$q(electronic bk.)

Handbook of spices in India75 years of research and development /
Handbook of spices in India75 years of research and development /[electronic resource] :edited by P. N. Ravindran ... [et al.]. - Singapore :Springer Nature Singapore :2024. - xxxi, 4383 p. :ill. (chiefly col.), digital ;24 cm.

1. Spices: Definition -- 2. Spices: Production -- 3. Seed spices: History -- 4. Genetic resources of major spices.

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.

ISBN: 9789811937286$q(electronic bk.)

Standard No.: 10.1007/978-981-19-3728-6doiSubjects--Topical Terms:

969006
Spice plants
--India.

LC Class. No.: SB306.I4 / H36 2024

Dewey Class. No.: 633.830954

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