Spices. Vol. 1.

Abstract

This book is the first volume of a work dealing with all aspects of spices. It contains the following chapters: (1) history of spices; (2) pepper; (3) cinnamon and cassia; (4) nutmeg and mace; (5) clove; (6) pimento; and (7) chillies: Capsicum spp. Each of the chapters 2-7 is subdivided into the sections: history; botany; ecology; cultivation; diseases; pests; improvement; products and end-uses; processing and manufacture; chemistry; standard specifications; production, trade and markets; and a list of references. KEYWORDS: TROPAG | Piper nigrum Cinnamomum | Myristica fragrans Eugenia caryophyllata Pimenta dioica Capsicum | Miscellaneous crops and forestry | spices and condiment crops | economic botany | cultural practices | crop production | processing | product properties | agricultural history | World.