Table of Contents

1: Spices covered include: 1.1: Black pepper 1.2: Cardamom 1.3: Ginger 1.4: Turmeric 1.5: Cinnamon 1.6: Vanilla 1.7: Coriander 1.8: Cumin 1.9: Fennel 1.10: Fenugreek 1.11: Celery 1.12: Ajowan 1.13: Star Anise 1.14: Aniseed 1.15: Parsley 1.16: Paprika 1.17: Clove 1.18: Nutmeg and Mace 1.19: Garcinia 1.20: Tamarind

About the Author

Dr. V.A. Parthasarathy is the Director of the Indian Institute of Spices Research.

Dr. B. Chempakam is the Principal Scientist and Head of the Division of Crop Production and PHT at the Indian Institute of Spices Research.

Dr. T. John Zachariah is the Senior Scienist of Biochemistry in the Division of Crop Production and PHT at the Indian Institute of Spices Research.

Reviews

"[T]his outstanding book...will be an asset to scientists, postgraduate students, and those working in the spice and food industries."-- "Chemistry World"

"In sum, I would highly recommend this book as an excellent interdisciplinary resource for the researchers, teachers, and business personnel interested in tapping the amazing potential of spices as both a food and natural health product."--Praveen K. Saxena, University of Guelph