Production Technology Of Spices

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India is often referred as "Home of spices". This is because many of the 70 spices grown in the world, are native to India. Top spices produced in the country include pepper, cardamom, chilli, ginger, turmeric, coriander, cumin, celery, fennel, fenugreek, ajwain, dill seed, garlic, tamarind, clove, and nutmeg among others. 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, namely, Major Spices, Tree Spices, Seed Spices, Herbal Spices and other Spices. The book is written in simple and lucid language to provide basic information about cultivation of spice crops. 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 it will be a boon for students, researchers, extension workers and commercial growers.

Dr. Feroz Ahmad Parry, presently working as Assistant professor/ junior Scientist, Division of Vegetable Science, Faculty of Horticulture, SKUAST Kashmir, Shalimar-190025 (India). He obtained his B.Sc. (Ag.) from R.B.S College, Bichpuri, Agra, M.Sc. Horticulture from Sam Higginbottom University of Agriculture Technology and Sciences, Allahabad and Ph.D. from Sher-e Kashmir University of Agricultural Sciences and Technology of Kashmir, J & K India. He has worked as research associate in different research projects on horticulture crops in Central Institute of Temperate Horticulture (ICAR), Srinagar. He has published more than 30 research papers in national and international reputed journals.

Dr. Zahoor Ahmad Bhat, presently working as Associate Professor cum-Sr.Scientist, Floriculture and Landscape Architecture Division of Floriculture and Landscape Architecture, SKUAST-Kashmir, Shalimar Campus, Srinagar-190025 (India).

India is The Land of Spices' and the glory of Indian spices are known throughout the world. India commands a formidable position in the world spice trade. Indian spices are popularly known for their flavor and aroma in domestic as well as in the international markets. India, known as the home of spices, boasts a long history of trading with the ancient civilisations of Rome and China. Today, Indian spices are the most sought-after globally, given their exquisite aroma, texture, taste and medicinal value. India has the largest domestic market for spices in the world. Traditionally, spices in India have been grown in small land holdings, with organic farming gaining prominence in recent times. India is the world's largest producer, consumer and exporter of spices. Top spices produced in the country include pepper, cardamom, chilli, ginger, turmeric, coriander, cumin, celery, fennel, fenugreek, ajwain, dill seed, garlic, tamarind, clove, and nutmeg among others. Among the 109 spices listed by International Organization for Standardization, India grows about 60 and Indian spices flavor foods in over 130 countries. Major importers of Indian spices are US, Vietnam, China, UAE, Iran, Thailand, UK, Saudi Arabia, Malaysia and Germany. Important spices like black pepper, cardamom, ginger, turmeric, cinnamon, tamarind and garcinia are native to India. The climate of the country is suitable for almost all spices because of diverse agro-climatic regions comprising tropical, sub tropical and temperate regions, where we can grow various kinds of spices. Spices may be bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles or the entire plant tops. Important commercial crops from the point of view of both domestic consumption and export are cardamom, pepper, turmeric and ginger. The major objective of the paper is introduction of diverse genetic resources from the center of diversity as biotic stress is the major production constraint in the spice crops. Indian spices have obtained geographical indicators such as Malabar pepper, Alleppey green cardamom, Coorg green cardamom and Naga chilli.

Feroz Ahmad Parry

Zahoor Ahmad Bhat