A Compendium of Unique and Rare Spices : Global Economic Potential / by Kodoth Prabhakaran Nair.

Format:

Book

Author/Creator:

Nair, Kodoth Prabhakaran, author.

Language:

English

Subjects (All):

Food science.

Agriculture.

Economic geography.

Botany.

Environmental management.

Food Science.

Economic Geography.

Plant Science.

Environmental Management.

Local Subjects:

Food Science.

Agriculture.

Economic Geography.

Plant Science.

Environmental Management.

Physical Description:

1 online resource (147 pages)

Edition:

1st ed. 2023.

Place of Publication:

Cham : Springer Nature Switzerland : Imprint: Springer, 2023.

Summary:

This book is a compendium of rare and unique spices, which have been least researched but hold immense economic potential on a global scale. They are Aniseed, Shallot, Saffron, Caraway or Siah Zira, European or Indian Dill, Poppy, Star Anise and Japanese Star Anise, Sage, Savory, Tarragon, Thyme, Calamus or Sweet Flag, Horse Radish, Galangal, and Long Pepper or Pipli. Some of these are seed spices and others, like Saffron, are grown in the hills of Jammu and Srinagar, India and have varied uses, ranging from being very popular food flavorants to being used for religious purposes. Even within India, the country of the origin for most of the spices listed, many Indians are simply unaware of their immense economic potential. This is also the case with other countries, like Iran, where some spices, like Saffron, is widely used as a food flavorant. The book aims to be a unique compendium of these rare and unique spices to primarily enable researchers to tap into their great economic potential and, on a wider scale, help developmental agencies to tap into their immense potential in global spice trade. The book provides a cross-sectoral multi-scale assessment of developmental possibilities, globally, for rare and unique spices of immense economic importance. .

Contents:

Chapter 1: Saffron and Tulasi

Chapter 2: Aniseed, Shallot and Caraway

Chapter 3: European Fill and Indian Dill

Chapter 4: Poppy Seed.-Chapter 5: Star Anise and Japanese Star Anise

Chapter 6: Sage

Chapter 7: Savory and Tarragon

Chapter 8: Thyme

Chapter 9: Calamus or Sweet Flag

Chapter 10: Horse Radish, Long Pepper or Pipli, Galangal

Chapter 11:Quality Control.

Other Format:

Print version: Nair, Kodoth Prabhakaran A Compendium of Unique and Rare Spices

ISBN:

9783031202490