Description
Book SynopsisThe first authentic record of spice and herb usage is on clay tablets form the Sumarian Kingdom about 3,000 BC and many spices were used or imported into Egypt for embalming, as incense, ointments, perfumes, poison antidotes, cosmetics and medicines. Plants that are the source of spices became important cash crops over the centuries, and since their introduction, their uses have multiplied. This has resulted in a rise in consumer demand following the popularity for natural flavourings, which has in turn increased interest in their production in temperate and tropical countries. This book is concerned with the profitable production of spice crops at all levels of management, more efficient processing and greater utilization.
Table of Contents1: World production and trade 2: Cruciferae - Mustards 3: Lauraceae - Cassia, Cinnamon, Laurel 4: Leguminosae - Fenugreek 5: Myristicaceae - Nutmeg, Mace 6: Myrtaceae - Clove, Pimento, Myrtle 7: Orchidaceae - Vanilla 8: Piperaceae - Black pepper, Cubeb pepper, Indian long pepper, Java long pepper, Betel pepper, Melegueta pepper 9: Solanaceae - Capsicum and Chilli 10: Umbelliferae - Anise, Star anise, Caraway, Coriander, Cumin, Dill, Fennel 11: Zingiberaceae - Cardamom, Ginger, Turmeric 12: Minor crops - Capers, Nigella, Saffron
