000			03550nam a2200457 4500
001			18121
003			Central Library, Khulna University
005			20231218104239.0
008			231218b |||||||| |||| 00| 0 eng d
020			_a9788178330389
040			_cCentral Library, Khulna University
041			_2eng
082			_a633.83 _bNAC
245			_aComplete book on spice and condiments (with cultivation, processing and uses)/ _cNational Institute of Industrial Research
250			_a2nd revised edition
260			_aDelhi : _bNIIR, _c2011.
300			_a xxxv, 840 pages : _bill.; _c22 cm
350			_a3,640.00 ৳
505	0		_t1. DEFINITION OF SPICES AND CONDIMENTS
505			_t 2. ORGIN, PROPERTIES AND USES OF SPICES
505			_t3. FORMS, FUNCTIONS AND APPLICATIONS
505			_t 4. TRENDS IN THE WORLD OF SPICES
505			_t 5. YIELD AND NUTRIENT UPTAKE BY SOME SPICE CROPS GROWN IN SODIC SOIL
505			_t6. TISSUE CULTURE AND IN VITRO CONSERVATION OF SPICES
505			_t 7. IN VITRO PROPAGATION OF BLACK PEPPER (PIPER NIGRUM L.)
505			_t 8. IN VITRO RESPONSES OF PIPER SPECIES ON ACTIVATED CHARCOAL SUPPLEMENTED MEDIA
505			_t 9. TISSUE CULTURE STUDIES ON TREE SPICES
505			_t10. MICROPROPAGATION OF SOME IMPORTANT
505			_t11. SOIL-AGRO CLIMATIC PLANNING FOR SUSTAINABLE SPICES PRODUCTION
505			_t12. WATER MANAGEMENT OF SPICE CROPS
505			_t 13. POTENTIALS OF BIOTECHNOLOGY IN THE IMPROVEMENT OF SPICE CROPS
505			_t14. SPICES IN AYURVEDA
505			_t15. MEDICINAL APPLICATIONS OF SPICES AND HERBS
505			_t16. THE HEALING TOUCH OF SELECT SPICES
520			_aThe 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.
650			_aCultivation of spices
650			_aSpices and condiments
650			_aUses of spices
700			_aNational Institute of Industrial Research
942			_2ddc _n0 _cBK
999			_c18121 _d18121