The International Standards Organisation (ISO) lists 109 plant species that are used as
spices and culinary herbs. Among them, a few are widely used, grown commercially and …

In this second part of the chapter on underutilized spices, nine spices are discussed briefly.
They are mango ginger, fragrant pandan, pink pepper, rue, sumac, savory and wasabi …

Herbs and spices have been an essential part in human life for thousands of years that is
used at a domestic and industrial level as flavoring, preservation, and coloring agent in …

This chapter discusses the definition and classification of herbs and spices. It also discusses
the trade of spices and, in particular, the role of India. The applications of different spices in …

The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy,
botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues …

This edited volume,“Herbs and Spices”, is a collection of reviewed and relevant research
chapters, offering a comprehensive overview of recent developments in the field of …

The term Spice and Condiments applies to natural plant or vegetable products or mixtures in
whole or ground form, which are used for imparting flavour, aroma and piquancy to the food …

Woodhead Publishing in Food Science, Technology and Nutrition '... a good reference book
for food processors and packers of herbs and spices.'Food Technology (of Volume 1)'... a …

This book" Spices" comprehends and provides latest information on economic importance,
botany, chemical composition, crop improvement, agro-technology, post harvest technology …