Minor Spices and Condiments: Global Economic Potential

ISBN-13: 9783030822453 / Angielski / Twarda / 2021 / 535 str.

Kodoth Prabhakaran Nair

Spis treści

TABLE OF CONTENTS FOR MINOR SPICES AND TREE SPICES BOOK

Chapter 1: INTRODUCTION

Chapter 2: ONION

Chapter3: GARLIC

Chapter 4: LEEK/STONE LEEK/WELSH ONION

Chapater 5: AJOWAN OR BISHOP’S WEED

Chapter 6: CELERY SEED

Chapter 7: CORIANDER

Chapter 8: CUMIN SEED OR SAFAID JEERA

Chapter 9: FENUGREEK

Chapter 10: MUSTARD

Chpater11; CASSIA AND CUMIN

Chapter 12. CINNAMON OR TRUE CINNAMON

Chapter  13: CLOVE

Chapter 14: MACE OR NUTMEG

Chapter 15: ALLSPICE OR PIMENTA OR PIMENTO

Chapter 16: CURRY LEAF

Chapter 17: TAMARIND

Chapter 18: ASAFOETIDA OR ASAFETIDA

Chapter 19: VANILLA

O autorze

Kodoth Prabhakaran Nair is an eminent international agricultural scientist who has worked in Europe, Africa and Asia for more than three decades, during which time he has held a number of prominent academic positions, including the National Chair of the Science Foundation, The Royal Society, Belgium; Professor and Head of the Departments of Agriculture, Soil Sciences and Basic Sciences at The University Center, The Republic of Cameroon; and Senior Professor at the University of Fort Hare, Republic of South Africa – the alma mater of the late Nelson Mandela, and where he began the struggle against apartheid. Professor Nair is best known, globally, for developing “The Nutrient Buffer Power Concept”, a revolutionary soil management technique that is changing the face of modern farming in the developing world. The recipient of several national and international awards for developing this concept and currently nominated for the 2021 Volvo Environment Prize, he has authored ten books, including “ISSUES IN NATIONAL AND INTERNATIONAL AGRICULTURE”, which was launched by India’s great President, the late Dr. A.P.J. Abdul Kalam in Raj Bhavan, Chennai, India. He has received six invitations to contribute invitational chapters to ADVANCES IN AGRONOMY, the magnum opus of agricultural science, a world record. He is also a Senior Fellow of the world renowned Alexander von Humboldt Research Foundation, The Federal Republic of Germany. Was recently elected Fellow of the National Academy of Agricultural Sciences, India. Currently pursuing global agricultural research, he lives with his wife, Dr Pankajam Nair, a nematologist trained in Europe, in Calicut, Kerala State, India

Blurb

Spices can be classified as major spices, like Black pepper, Cardamom, Turmeric, Ginger etc, and minor spices and condiments, and tree spices. This book will discuss exclusively minor spices and condiments.

Spices constitute a very important group of agricultural products, which, since antiquity, have been considered indispensable in the culinary art of flavoring foods. The history of spices is very much entwined with the history of mankind. And, some spice crops like Black pepper predominates in the family of spices. In fact, colloquially, it is called “King”of spices and, another, Cardamom, is called the “Queen”of spices. There is worthwhile amount of published work, on these in addition to Turmeric and Ginger.

Both ISO (International Organization for Standardization) and ISI (Indian Standards Institution) (now BIS (Bureau of Indian Standards)) experts concluded, after considerable deliberations, that there is no clear-cut division between “spices” and “çondiments”, and, as such, they have been clubbed together. The term “Spices and Condiments” applies to such natural plant or vegetable products or mixtures, thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods and beverages like soups etc.

A detailed survey of published literature proves that there are a number of minor spices, which have tremendous commercial potential, globally. And, an authentic book on these will not only serve as an important guide to the academic community, but, also provide a fillip to industry involved in value addition.