A spice a dried seed fruit root bark or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color or as a preservative that kills harmful bacteria or prevents their growth. Many spices are also used for other purposes, such as medicine, religious rituals, cosmetics, perfumery or eating as vegetables. The earliest evidence of the use of spice by humans was around 50, 000 B.C. The world has identified India as the land of spices which is the largest producer and exporter of spices. The book provides the most extensive details about spices and their traditional and medicinal uses. The book will guide you on all major types of spices like cardamom, African pepper, Bay leaf, cinnamon etc. The book also deals with medicinal and herbal spices like Basil, Camphor, Rosemary, Sumac and many more.
This book can also help you in cultivation of spices, post harvesting and preservation on spices, quality standard of spices. This book goes a step further and will also tell you about export and marketing of spices and also about the schemes and promotional activities of spices.