About the book

A spice is a seed, fruit, root bark or other plant substance primarily used for flavouring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavouring or as a garnish, Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. [1] Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable. Plant species grown in tropical countries on small scale family farms or commercial farms, to provide food for humans or livestock, in dry or humid regions are highly abundant and taxonomically diversified. Vegetables comprise of a large number of plants, mostly annual, of which different parts like leaf, stem, lower bud, flower, fruit, root etc. are eaten. This book shall be useful for trading manufacturing and processing fraternity of spices and condiments, analysts of these commodities, public analysis, advocated handling food adulteration cases, oleoresin technologists and others interested in spices and condiments.

Contents:

1. Production of Spices,

2. Plants Anatomy and Tissues,

3. Fruit Crop Cultivation,

4. Understanding the Field of Plant Physiology,

5. Seed Diseases and Treatment,