Spices: cultivation - technology - trade.

Abstract

An introductory chapter is followed by chapters on old world spices (cinnamon, cardamom, cloves, turmeric, ginger, nutmeg and pepper (Piper spp.)) and new world spices (vanilla, allspice and peppers (Capsicum spp.)). For each spice, information is included on botanical characteristics, ecology, propagation, cultural methods, harvesting, yields, products, active principles, commercial classification and grading, import specifications, utilization and trade, and processing methods used in various countries. The appendix contains statistics on trade information (total spice production by country, principal spice importing and exporting countries, and spice trade and consumption in Portugal).