Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/9454
Title: Some neglected spices in India
Authors: Gokhale, S B
Joshi, P V
Tatiya, A U
Bakliwal, S R
Fursule, R A
Keywords: Spices;Neglected spices;White mustard;Black mustard;Ajmod;Pathurchur;Dill;False nutmeg;Spearmint;Lemon grass
Issue Date: Oct-2004
Publisher: CSIR
IPC Code: Int. cl.7 — A23L 1/221, A61K 35/78
Abstract: Since antiquity spices have been considered virtually indispensable in the culinary arts, they are used to flavour foods and beverages all over the world. Spices add savor to insipid dishes, a tang to beverages and are appetizer as well. Some are also used in perfumery and cosmetics whereas others heal through medicine. Their preservative, antiseptic, antibiotic and anti-oxygenic properties are also esteemed throughout the world. India is one of the major spice producing and exporting country in the world. According to latest figure compiled by spices board, Government of India, Cochin, the export of spices from India during 1998-99 earned valuable foreign exchange worth over Rs.16500 million. Thus, India alone contributes about 20-25 % of the total world trade in spice. Though they are produced in India, few of them are neglected for their commercial use as compared to others.
Page(s): 343-346
URI: http://hdl.handle.net/123456789/9454
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.3(5) [September-October 2004]

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