Spice Crops

Front Cover
CABI, 2002 - Technology & Engineering - 411 pages
The first authentic record of spice and herb usage is on clay tablets from 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 flavorings, 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.
 

Contents

Mustards
23
Cassia
45
Leguminosae
83
Myristicaceae
97
Myrtaceae
119
vii
132
104
157
8
172
Fennel
284
Zingiberaceae
299
Ginger
316
Turmeric
338
Minor Spices
352
Nigella
356
Saffron
360
References
367

Solanaceae
205
Umbelliferae
219
Anise
222
Star anise
228
Caraway
232
Coriander
243
Cumin
261
Dill
268
155
383
Glossary
389
European Spice Association Specifications of Quality Minima for Herbs and Spices
395
World Spice Harvest Calendar
396
Index
399
180
400
186
406
Copyright

Common terms and phrases

About the author (2002)

E. A. Weiss, Agricultural Adviser, Eaglemont, Victoria.