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[NIIR] the Complete Book on Spices & Condiments (With Cultivation, Processing & Uses)

[NIIR] the Complete Book on Spices & Condiments (With Cultivation, Processing & Uses)

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Published by hemachal

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Categories:Types, Recipes/Menus
Published by: hemachal on May 10, 2011
Copyright:Attribution Non-commercial

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02/25/2014

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The Complete Book on Spices & Condiments (withCultivation, Processing & Uses)
 
Author
: NIIR Board of Consultants & Engineers
Format
: Paperback
ISBN
: 8178330385
Code
: NI169
Pages
: 880
Price: Rs.
1,500.00
US$
150.00
Publisher
: Asia Pacific Business Press Inc.Usually ships within
5
daysThe great mystery and beauty of spices is their use, blending and ability to change and enhance thecharacter of food. Spices and condiments have a special significance in various ways in human life becauseof its specific flavours, taste, and aroma. Spices and condiments play an important role in the nationaleconomies of several spice producing, importing and exporting countries. India is one of the major spiceproducing and exporting countries. The present book contains cultivation, processing and uses of variousspices and condiments, which are well known for their multiple uses in every house all over world. The bookis very useful for new entrepreneurs, agriculturists, agriculture universities and technocrats.
Contents
1. DEFINITION OF SPICES AND CONDIMENTSNomenclature or Classification of Spices and CondimentsBrief History of SpicesFirst International Search for Indian SpicesRole of the ICAR in Spice Development in IndiaSpices Enquiry CommitteeIndian Central Spices and Cashewnut CommitteeReview of Researches on Cashewnut and 14 SpicesSetting-Up of the Central Plantation Crops Research Institute (CPCRI), KasaragodAll-India Co-Ordinated Spices and Cashewnut Improvement Project (AICSCIP), Segregated to - ‘All-IndiaCo-Ordinated Improvement Project for Spices (AICIPS)Main Attainments of the Project (AICSCIP)Segregation of AICSCIP into 2 Projects on ‘Cashew and ‘Spices’National Research Centre for Spices (NRCS, ICAR 1986)The Indian Institute of Spices Research (1995), CalicutKrishi Vigyan KendraOther Organizations Involved in Spices Development.
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Division of Plant Introduction (IARI) and National Bureau of Plant Genetic ResourcesRole of Department of Agriculture and Co-Operation, Ministry of Agriculture, Government of IndiaDirectorate of Arecanut and Spices DevelopmentSpices Development Council, Department of Agriculture and Co-operationAgmark Laboratories and Directorate of Marketing and Inspection (DMI)Role of the Cftri and other CSIR National Laboratories in the Technological Spice Development ProgrammesSpices Export Promotion Council, CochinCardamom BoardFunctions of the Cardamom BoardSpices Board, Govt of IndiaSpices Cess ActIndian Cardamom Research InstituteInternational Spices Decelopment ActivitiesInternational Pepper Community (IPC), Jakarta, IndonesiaInternational Working Group on Spices (IWGS)Development of International ISO Standards for Spices and Condiments and their Processed Products aswell as their Methods of Test (ISO : TC 34/SC 7)World Trade Organization (WTO)Recommended Action PlansImportance of Individual Spice RequirementsTrends in Individual World MarketsForms of Spices and Spice Products TradedConcluding Remarks : The Challenges for the Indian Spice IndustryProductivity ChallengeQuality ChallengeValue-Addition ChallengeEquity Challenge2. ORGIN, PROPERTIES AND USES OF SPICESAjowanAjowan Contains Calcium and IronAllspiceAnise/AniseedAnnattoAsafoetida/AsafetidaBasilBay/Laurel Leaf“Other” Bay LeavesIndian Bay LeafWest Indian Bay LealIndonesian Bay LeafBoldo LeavesCaperCarawayCardamom/CardamonCeleryChervilChile PeppersChivesCinnamonClovesCorianderCumin and Black CuminDill and Dillweed
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EpazoteFagara/Szechwan PepperFennel SeedFenugreekGalangal/Galangale/GalingaleGarlicGingerJuniperKaffir Lime (Leaf, Fruit)Kari LeafLemon BalmLemon VerbenaLemongrassLovageMaceMarjoramMints: Spearmint and PeppermintMustardMyrtleNigellaNutmegOnionOreganoPaprikaParsleyPeppers: Black, White, Green, Long/Pippali, CUBEBPoppy SeedRosemarySaffronSageSassafrasSavoryScrew-Pine Leaf/Pandanus LeafSesameSorrelStar AniseSumacTamarindTarragonThymeTurmeric/TumericWasabiZeodary3. FORMS, FUNCTIONS AND APPLICATIONSOF SPICESIntroductionSpice Forms and CompositionFresh whole SpicesDried SpicesSpice ExtractivesEssential (Volatile) OilsOleoresins (Non-Volatiles and Volatiles)Other Extractives
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