Complete book on spice and condiments (with cultivation, processing and uses)/ National Institute of Industrial Research
Material type:
TextPublication details: Delhi : NIIR, 2011.Edition: 2nd revised editionDescription: xxxv, 840 pages : ill.; 22 cmISBN: - 9788178330389
- 633.83 NAC
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| Item type | Current library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
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KU Central Library | Rack No. : 40 Shelve No. : B-02 | General Stack (Issuable Books) | 633.83 NAC 2011 (Browse shelf(Opens below)) | C-3 (I) | Available | 51616 | ||
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Books
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KU Central Library | Rack No. : 40 Shelve No. : B-02 | General Stack (Issuable Books) | 633.83 NAC 2011 (Browse shelf(Opens below)) | C-4 (I) | Available | 51617 | ||
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Books
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KU Central Library | Rack No. : 32 Shelve No. : B-03 | Reference Section (Non-Issuable Books) | 633.83 NAC 2011 (Browse shelf(Opens below)) | C-1 (NI) | Not For Loan | 51614 | ||
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Books
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KU Central Library | Rack No. : 32 Shelve No. : B-03 | Reference Section (Non-Issuable Books) | 633.83 NAC 2011 (Browse shelf(Opens below)) | C-2 (NI) | Not For Loan | 51615 |
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1. DEFINITION OF SPICES AND CONDIMENTS
2. ORGIN, PROPERTIES AND USES OF SPICES
3. FORMS, FUNCTIONS AND APPLICATIONS
4. TRENDS IN THE WORLD OF SPICES
5. YIELD AND NUTRIENT UPTAKE BY SOME SPICE CROPS GROWN IN SODIC SOIL
6. TISSUE CULTURE AND IN VITRO CONSERVATION OF SPICES
7. IN VITRO PROPAGATION OF BLACK PEPPER (PIPER NIGRUM L.)
8. IN VITRO RESPONSES OF PIPER SPECIES ON ACTIVATED CHARCOAL SUPPLEMENTED MEDIA
9. TISSUE CULTURE STUDIES ON TREE SPICES
10. MICROPROPAGATION OF SOME IMPORTANT
11. SOIL-AGRO CLIMATIC PLANNING FOR SUSTAINABLE SPICES PRODUCTION
12. WATER MANAGEMENT OF SPICE CROPS
13. POTENTIALS OF BIOTECHNOLOGY IN THE IMPROVEMENT OF SPICE CROPS
14. SPICES IN AYURVEDA
15. MEDICINAL APPLICATIONS OF SPICES AND HERBS
16. THE HEALING TOUCH OF SELECT SPICES
The great mystery and beauty of spices is their use, blending and ability to change and enhance the character of food. Spices and condiments have a special significance in various ways in human life because of its specific flavours, taste, and aroma. To produce good quality spice products, attention is required not only during cultivation but also at the time of harvesting, processing and storing. Not as large as in the days when, next to gold, spices were considered most worth the risk of life and money. The trade is still extensive and the oriental demand is as large as ever. Some of the fundamentals of the book are definition of spices and condiments nomenclature or classification of spices and condiments, Indian central spices and cashew nut committee, origin, properties and uses of spices, forms, functions and applications of spices, trends in the world of spices, yield and nutrient uptake by some spice crops grown in sodic soil, tissue culture and in vitro conservation of spices, in vitro responses of piper species on activated charcoal supplemented media, soil agro climatic planning for sustainable spices production, potentials of biotechnology in the improvement of spice crops, medicinal applications of spices and herbs, medicinal properties and uses of seed spices, effect of soil solarization on chillies, spice oil and oleoresin from fresh dry spices etc. The present book contains cultivation, processing and uses of various spices and condiments, which are well known for their multiple uses in every house all over world. The book is an invaluable resource for new entrepreneurs, agriculturists, agriculture universities and technocrats.
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